News

Friday 4/4 Venue:

kati extra

Secondary unit of Repanidi for students with disabilities (2-3 teaching hours)

A visit to the greenhouse of the unit, presentation by the students and Christoforos (their teacher for agricultural activities).
Rafail: Lemnos cereals, lost and preserved varieties (Introduction).
Thea/Arild: Norwegian cereals and seed banks, Sanke’s participation in the project (presentation – adapted to students’ learning skills) 150 words

kapoio keimeno

Morning session 9.30-13.00

9.30-10.00 | Arrival – Galiouri Hall

10-10.45 : RT1 Primary sector and bakery: the meeting of tradition and modern needs

Facilitator: Rafail

11.00-12.00: RT 2 Bread as an everyday heritage and its approach in the school context

Facilitator: Efi

12.15-13.00 Climate change and sustainability: the modern “seed banks”

Facilitator: Angeliki

Breaking bread

Afternoon session 17.30-20.00 | Galiuri Hall

Discussion with the community on the survival of bread-related traditions and practices in Lemnos

Facilitators: Thea, Arild, Angeliki, Efi, Rafail

keimeno

keimeno

Secondary unit of Repanidi for students with disabilities (2-3 teaching hours)

A visit to the greenhouse of the unit, presentation by the students and Christoforos (their teacher for agricultural activities).
Rafail: Lemnos cereals, lost and preserved varieties (Introduction).
Thea/Arild: Norwegian cereals and seed banks, Sanke’s participation in the project (presentation – adapted to students’ learning skills) 150 words

keimeno

keimeno

Moudros Vocational and General High Schools (3 teaching hours + breaks before and after)

The Vocational secondary unit gives us a tour of their facilities that are relevant to our topics, the General High school to the bakery that the school has built, while the presentations are held in a room of the General High
Rafail: Bread beliefs and traditions in Lemnos, the role of bread in the community
Stergios Salamousas: Seed production and cultivation, flour of Lemnos Revival of yesterday’s cereals in today’s world
Rafail: Synthesis of the first two presentations + biodiversity and intangible heritage, benefits and specificity in relation to bread: the perspectives of preserving living tradition and (environmental) sustainability.
Team building and role playing: each team has a “farmer”, a “baker” and a “sustainability advisor”. Teams will have 20 minutes to come up with a proposal that incorporates past good practices in bread making in a sustainable way.

ypotitlos

keimeno