act13_es

“Since a long time ago, together with friends from university and people I’ve met around we wanted to try something out of the city, to try more sustainable lifestyles which make more sense, to plant our own food, to know what we’re eating, not to be surrounded by concrete all the time.

What we had clear is that we wanted to do agriculture, that is, we wanted to experiment if it was possible to live off agriculture with a different model of relationships with consumers, and not the conventional marketing of agricultural production.

We also wanted to do workshops and training for adults and children.

And our third axis is the kitchen, which complements well with the garden, because its surplus goes to the kitchen’s group. This is also another point of social contact. The kitchen group moves about and cooks for conferences and meetings, preferably those of social movements or people doing things related to what we do. It’s our way to collaborate with them.”



“Because eating is our main basic need, it’s important to know where your food is coming from, because it influences how you feel, your health, and then it also affects your surroundings. Depending on where you buy food, you will favour whether there will be agriculture in your area, or not, you’ll favour a specific kind of agriculture, or you’ll promote a fair social balance, who you’re supporting with your money when you buy food
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We clearly believe the model should be that of local self-sufficiency, of food sovereignty, of recuperating those foods that have been lost through the standardization in supermarkets and diets, and our current food habits.”

“Our consumers come every week to pick up the food basket and will find 5 different kinds of seasonal produce from the garden.
So the first thing to do is to change mentality you’ll be eating seasonal veggies, form that specific time of year. For example, you won’t have tomatoes or lettuce in winter, or cabbage in summer. You’ll adapt to the season and what is produced at the farm. This is the first change.
The Second change is that you’ll get a food basket and take it home. So the change lies in cooking with what you have, right? This is a really interesting change because you learn to cook a variety of vegetables, inventing cool recipes.
The next change is your commitment. You don’t go to the supermarket just when you feel like it, but every week you are engaged to take and pay for that food basket.
While I was in many consumers cooperatives I discovered a lot of veggies I had never eaten before; brussels sprouts, raw red beets, red cabbage, odd lettuce, and I believe this gives you a great richness. One discovers there are a lot of very good things to eat in winter.”