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Proyecto Solidario Raval

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Proyecto Solidario Raval

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Raval Solidarity Project

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Raval Solidarity Project

Following Maranya Festival, an overview of the Raval Solidarity Project in 2021

Following the main collaborative event of the year, Maranya Festival, many of the participants connected with one another and began to create events, parties and workshops inspired by our immersive weekend. A weekend filled with music and dancing, fuelled by locally sourced, organic and vegetarian food. It featured permaculture, poetry and grow your own food workshops, yoga, aerial hoop, contemporary dance, medicinal plants, macrame, and Wim Hof breathing with cold water exposure.

It was a celebration which rippled through the community and kept spirits high in an otherwise strange and sometimes tense year. The community has such an eclectic collection of people with beautifully diverse personalities, interests and skills and it was a blessing to see how things organically continued to happen after this weekend.

Throughout this project we were in collaboration with Chanti, the founder of Culture Creativa who was onboarded as our mentor. Chanti uses her Instagram and website to connect local, migrant artists and create booming events which encourage artists, poets and speakers to take to the mic and share their message. As a performer she uses her powerful lyrics to unite and move the crowd and to inspire action in their own lives and communities. She worked with our team as they were networking and attending events to get inspired about how they could initiate social change, through workshops and events to build community and strengthen the bonds between diverse groups of people.

Back in the heart of Raval we got together to discuss how we could tackle something as large as the fashion industry. While the figures are obvious, it seems that many people are unable or unwilling to boycott high street brands in the name of our planet and future generations. Why is that? Many reasons including constant advertising, social pressure, lack of funds or time often lead people to seek fashionable or cheap clothing from conveniently located, fast fashion brands. 

Latvian designer and Barcelona resident Madara Sabanova is a talented designer and tailor with her own brand @madara_couture_ which values high quality, locally sourced materials and timeless, often one-off pieces which adhere to the label “Slow Fashion”.

We realised that so many of us were aware of the issues of fast fashion, often gathering for clothes swaps amongst friends, borrowing or buying second hand. But so many of us were not really considering repairing or altering the clothes that we already owned. In order to inspire and encourage us to experiment with the things we already have, Madara organised a workshop which invited us to bring an item of clothing to ‘sacrifice’ and experiment with upcycling or fixing our clothes. 

This brought a small group of eager people together, all with complaints about clothing companies ill fitting items and decreasing quality of clothes. It was a fun and experimental afternoon which was filled with great conversations and ideas about how we can reuse, repair and restyle our items and create more interesting, creatively expressive and well-fitting clothes.

Another project which bloomed into action was the creation of a weekend retreat in nature at the beginning of Autumn called Into The Darkness, the team and participants from Maranya Festival began to meet regularly to organise this healing and restorative event for the community. Expanding on some of the workshops which were shared during the festival and designing a menu which was seasonal and local, they secured the location in the Pyrenees at Sanilles Eco Retreat and hosted a small event for members of the community. The team was very thorough in the planning of the event and plan to re-run the event again in the Spring as we move Into the Light again.

Chanti lead the team in the development of Mami Munch, a social project which brings people together through sharing of fusion and traditional food from our mixed backgrounds. Another simple, accessible and love-infused idea. Designed to celebrate women from different cultures and countries, already cooking for their families or communities and bringing them together to connect through this shared experience, this project will continue in 2022

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Boodaville Volunteers 2021 – Maria and Gloria

Cycling to Boodaville

Boodaville Volunteers 2021 – Maria and Gloria

Gloria and Maria share about their experience volunteering at Boodaville this summer. They were part of the European Solidarity Corps volunteering project "Living Permaculture"
Gloria

I wanted to live a different experience this summer, to be in contact with nature, not be so connected with the computer and mobile and work on something more physical and manual. I have lived just what I wanted and I have learned a lot. I am very grateful to have had this opportunity. I was unaware of many things about nature despite being born surrounded by it but, when you live such an experience, you realize that how the land is normally cultivated is not the best way to do it using pesticides and creating monocultures.

Participating in a project like this changes your mentality and you become much more aware of what you consume and how you do it. In addition, I have acquired many other values ​​of coexistence and care for people such as working in community and always being a team.
In my experience the feeling of self-improvement has increased a lot.
You don’t feel capable of picking up a drill until you pick it up and it starts to break the ground. You will not know if you will be able to transplant plants until you prepare everything and do it. Until you do, you don’t believe it.
For me, the biggest lesson has been learning the natural processes of the planet. We live in a society that goes too fast and does not give room for anything.
Living in a town of 200 inhabitants and working in a place like Boodaville, you learn to be more patient with all the cycles of nature, to work on empathy and to focus much more on the moment.
It has been a pride to work the land and take care of the animals together with other women and share our energy.

Maria

After a little more than 4 months in Boodaville I think I can already say that it is part of me. I started this experience without any kind of expectation or prejudice. I wanted to go with an open mind and receive all the information without having any prior idea.
That has been the key. The wide variety of tasks, activities and excursions that we have done have allowed me to learn things that I never thought I would learn. From chopping wood to planting tomatoes or taking care of 4 chickens, 1 rooster and 3 chicks.
On a practical level, each day has been different. And, on a personal level, the development has been unpredictable. An experience like this allows you to get to know yourself better and even find your goal in life.
I also appreciate the company, the conversations and the laughs with Gloria. Having been 2 volunteers this year, the relationship is close and communication has been essential. We have worked as a team and we have supported each other.
I recommend that anyone take a few months of their life, leave everything behind and get involved in a project or community. I feel stronger, more capable, freer and happier.

 

 

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permaculture

Soil for Life

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Soil for Life

Recently we gathered for an inspiring and educational workshop about SOIL! Part of one of the solidarity projects of 2021, focusing on sustainability, eco living and community.

“We are overlooking soil as the foundation of all life on earth”

— Andres Arnalds

 

Many of us have been regrowing spring onions or lettuce in the kitchen, (trying to) grow avocados from the stone or enthusiastically planting seeds and buying plants and then feeling disheartened when they wilt and die, but this failure and trying and testing is a completely necessary and natural part of this learning process. This has been a beautiful trend which picked up during the periods of confinement, the question is how do we keep this going? 

Successfully growing something from a seed is a simple, humbling process which brings us back to the earth, reminding us of our innate connection to our environment. Getting our hands dirty and watching the plants grow day by day can be a calming and healing process which brings a layer of mindfulness to our days, checking the leaves, the weather, and feeling awe as we watch the process of new life.

We began by getting our hands into some soil samples; comparing, feeling, smelling the soil and identifying what the soil consists of. 

 

“Soil is an almost magical substance, a living system that transforms the materials it encounters”

–George Monbiot. 

 

Turns out it is complex and very much alive, made up of organic matter, microorganisms, air and water (ideally). Anna and her assistant/daughter, Kira, demonstrated the effects of rain over poor quality soil and good quality soil, which got us all thinking about where our food is coming from and how can we regenerate and replenish soil or land that has been depleted by years of monoculture farming? 

Caring for the soil rather than just the plants is fundamental in the sustainability of our environment. It seems that no matter how we look at the topic of the climate crisis and ecological collapse, it always comes back to the soil, as Anna mentioned this quote in the workshop) 

 

“Despite all our achievements we owe our existence to a six-inch layer of topsoil and the fact that it rains” 

— Farm equipment association of Minnesota and South Dakota

 

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Fermentación

Fermenting Kombucha

Fermentación

Jessica publica sobre la vida en Boodaville y lo que hace que su corazón cante, incluyendo la fermentación; kombucha, masa madre y lactobacterias.

Hablemos de cosas que hacen que mi corazón cante en Boodaville. Por ejemplo fermentación. Me encanta fermentar cosas.

Una voluntaria de Chipre, Olivia, vino en mayo de este año a Boodaville y nos presentó a masa madre. Ella nos enseñó a crear nuestro propio “bebé de masa madre” y hacer el pan pita más delicioso. Olivia siguió adelante con su carrera de masa madre y horneamos pita de masa madre regularmente. Sourdough es increíblemente simple y sabroso. Todos los días alimentamos nuestra masa madre y “cosechamos” una masa madre ya fermentada para poner en marcha el pan de hoy. Si queríamos pausarlo por unos días, pusimos a nuestro bebé de masa madre en la nevera, si queríamos pausarlo por unas semanas la pusimos en el congelador. Tan simple como eso.

Kombucha es té fermentado, también introducido por Olivia. Tenemos un gran frasco de kombucha y como ese va muy bien y sabe muy bien lo dividimos en varios frascos más pequeños y tenemos experimentos. Todos los voluntarios en el lugar tienen al menos un pequeño frasco con el que hacer experimentos extraños. Por el momento tenemos kombucha en un recipiente hermético, manzana-kombucha y kombucha sin té. Probamos y comparamos. Falla e inténtalo de nuevo. Es divertido. También es interesante ver cómo kombucha responde a las temperaturas al aire libre. En verano fermentó súper rápido. El invierno ha llegado y el kombucha es muy lentoooooo…

Menos favorito bajo los Boodavillians, pero los más fascinantes para mí son las lactobacterias. Lactobacterias están en el aire, presente en todas partes y todo lo que necesitan es un buen hogar (que creé en un cubo con agua almidonada y sin tapa) y crece en una hermosa sustancia de olor agrio. Es muy eficaz acelerar el proceso de compostaje, por ejemplo, si nuestro inodoro de compost va maloliente (pero por lo general es sin olor) Produce mucho gas durante ese proceso y cuando una vez agregamos lactobacterias a cubos cerrados de maestro de permacultura humana, Marc, casi se asustó. La presión en los cubos podría acumularse y la tapa explotaría enviando nuestra caca volando. Eso se llama aprender de la experiencia, ¿no?

Durante una conferencia de permacultura aprendí a multiplicar microorganismos para el baño – esté definitivamente está en mi lista de tareas pendientes. Y todavía estoy buscando un vecino con algunas cabras para poder empezar a hacer queso… Hmmm… Me encanta fermentar cosas.

¡Conectemos y regeneremos!

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Derechos de autor 2024 © Todos los derechos reservados. Boodaville
Categories
Sin categoría

Fermentación

Fermentación

Jessica publica sobre la vida en Boodaville y lo que hace que su corazón cante, incluyendo la fermentación; kombucha, masa madre y lactobacterias.

Hablemos de cosas que hacen que mi corazón cante en Boodaville. Por ejemplo fermentación. Me encanta fermentar cosas.

Una voluntaria de Chipre, Olivia, vino en mayo de este año a Boodaville y nos presentó a masa madre. Ella nos enseñó a crear nuestro propio “bebé de masa madre” y hacer el pan pita más delicioso. Olivia siguió adelante con su carrera de masa madre y horneamos pita de masa madre regularmente. Sourdough es increíblemente simple y sabroso. Todos los días alimentamos nuestra masa madre y “cosechamos” una masa madre ya fermentada para poner en marcha el pan de hoy. Si queríamos pausarlo por unos días, pusimos a nuestro bebé de masa madre en la nevera, si queríamos pausarlo por unas semanas la pusimos en el congelador. Tan simple como eso.

Kombucha es té fermentado, también introducido por Olivia. Tenemos un gran frasco de kombucha y como ese va muy bien y sabe muy bien lo dividimos en varios frascos más pequeños y tenemos experimentos. Todos los voluntarios en el lugar tienen al menos un pequeño frasco con el que hacer experimentos extraños. Por el momento tenemos kombucha en un recipiente hermético, manzana-kombucha y kombucha sin té. Probamos y comparamos. Falla e inténtalo de nuevo. Es divertido. También es interesante ver cómo kombucha responde a las temperaturas al aire libre. En verano fermentó súper rápido. El invierno ha llegado y el kombucha es muy lentoooooo…

Menos favorito bajo los Boodavillians, pero los más fascinantes para mí son las lactobacterias. Lactobacterias están en el aire, presente en todas partes y todo lo que necesitan es un buen hogar (que creé en un cubo con agua almidonada y sin tapa) y crece en una hermosa sustancia de olor agrio. Es muy eficaz acelerar el proceso de compostaje, por ejemplo, si nuestro inodoro de compost va maloliente (pero por lo general es sin olor) Produce mucho gas durante ese proceso y cuando una vez agregamos lactobacterias a cubos cerrados de maestro de permacultura humana, Marc, casi se asustó. La presión en los cubos podría acumularse y la tapa explotaría enviando nuestra caca volando. Eso se llama aprender de la experiencia, ¿no?

Durante una conferencia de permacultura aprendí a multiplicar microorganismos para el baño – esté definitivamente está en mi lista de tareas pendientes. Y todavía estoy buscando un vecino con algunas cabras para poder empezar a hacer queso… Hmmm… Me encanta fermentar cosas.

¡Conectemos y regeneremos!

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Fermentación

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Fermenting

Fermenting Kombucha

Fermenting

Jessica posts about life at Boodaville and what makes her heart sing, including fermenting; kombucha, sourdough and lactobacteria.

Let’s talk about things that make my heart sing at Boodaville. For example fermenting. I love fermenting stuff.

A volunteer from Cyprus, Olivia, came in May this year to Boodaville and introduced us to sourdough. She taught us how to create our own “sourdough baby” as we call it (during the season our baby literally grew up and we called it “masa madre”) and make the most delicious pita bread. Olivia moved on to pursue her sourdough career and we bake sourdough pita’s regularly. Sourdough is incredibly simple and tasty. Every day we feed our masa madre and “harvest” some already fermented sourdough to kick start today’s bread. If we want to pause it for a few days we put our sourdough baby in the fridge, if we want to pause it for a few weeks we put her in the freezer. As simple as that.

Kombucha is fermented tea, also introduced by Olivia. We have one big jar of kombucha and since that one is going really well and tastes great we split it up in several smaller jars and have experiments. All volunteers on site have at least one little jar to do weird experiments with. At the moment we have kombucha in an airtight container, apple-kombucha and tea-free kombucha. We taste and compare. Fail and try again. It’s fun. It’s also interesting to see how kombucha responds to outdoor temperatures. In summertime it fermented super fast. Winter has arrived and the kombucha is very very slooooowww…

Least favourite under the Boodavillians but the most fascinating to me are the lactobacteria. Lactobacteria are airborne, present everywhere and all they need is a nice home (which I created in a jar with starchy water and no lid) and it grows in a beautiful sour smelling substance. It is very effective to speed up the composting process, for example if our -usually odourless- compost toilet goes smelly. It produces a lot of gas during that process and when we once added lactobacteria to closed buckets of humanure permaculture teacher, Marc, almost freaked out. The pressure in the buckets could build up and the lid would explode off-sending our poo flying. That’s called learning from experience, isn’t it?

During a permaculture conference I learned how to multiply microorganisms for the compost toilet so that one is definitely on my to do list. And I’m still looking for a neighbour with some goats so I can start making cheese… hmmm… I love fermenting stuff.

Fermenting Kombucha

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Permaculture design

Permaculture design

project related to permaculture - Boodaville

12th September 2020

 

There isn’t one!

 

Only joking, there is an overall design and this was at its most advanced in early 2018 when the vision was to be an Eco-Community. Sadly, or as we now see it for the greater good, the law put a stop to all that. 

 

Here is a site-video by Alessandro Ardovini as part of his Diploma

 

Here is the most detailed, and unfinished, doc we had about the design.

 

Now we have the site plan prepared for the permission to be an education centre which shows the overall design, and Jessica and Anna are talking all the time about the details. The design has had to be flexible, and is open to adaptation as ideas are formed and new doors are opened. 

 

A few key elements are 

 

  • Small production of annual vegetables to provide as much food as possible with little water
  • Food Forest and soil regeneration
  • Designs for the houses including shower, heating, water, kitchen, dining – which currently exist in an envelope on several different papers. The sleeping areas are still to be defined (because officially there aren’t any).
  • Continued discussion about long-term growing plan for upper terraces
  • Catching as much water in the ground as possible.
  • There is much more!

 

I look forward to updating the webpage with more detail about future plans, and you can see the key design features we have achieved in the different blog entries!




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