DRUŠTVO EKOPOT
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    • Organic Life 2022
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Organic Life 2021

Seedbombs! - May 2021 - Malva

5/31/2021

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A while ago we had the on-arrival training with the ESC. It was sadly online but they really tried to make the best of the situation. One task we had during the training was to create projects in groups. The projects could be anything and if it was possible we could also go through with it and carry out the project. Everyone in my group wanted to do something outside that we could actually do. When I was younger I was active in a nature-protective organization and I remembered that we talked about doing gorilla-gardening with seed bombs. I was a bit sad because we never actually did it in the organisation so I suggested that that could be our project. The others in my group thought it was a good idea so we went for it! One in my group is a graphic designer so she made this very nice informative paper on how to do it and what it is. Seed-bombs are balls that consist of clay, solid and seeds that you throw in dull areas that you want to brighten up with some beautiful flowers or other plants.
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I actually made the bombs after the training which was very easy here because the soil is so clayey. It was super-easy and when they dried they got very solid but didn’t crack which I was a bit concerned about. Right after I made them we went to Ljubljana to meet some other volunteers and we stayed with one in my project-group. Therefor I brought some of the seed-bombs so that she got to throw some as well. I have some left still for Maribor and Jarenina and my plan is to go and throw them so that I can see if they grow at all and work.

I am so fascinated with this type of actions where you bring nature into citys. I think it is a really good way of both brightening up and also sending a message. When I get back home I think I will continue to make seed-bombs so that people around me always can enjoy a bit of nature.
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REFLECTION ON MAY 2021 - by Brigid

5/31/2021

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I don‘t know why, but I can‘t move. I‘m sinking deeper and deeper into the past. Is this real?
I look around.
Oh yea, looks like time is turning backward now.
Now I know what's going to happen. Now I‘m in power. It‘s like knowing the future.
I know everything. Now I can close my eyes. I don‘t have to search anymore.
Everything is turning dark. I can‘t see light. I can‘t hear your voice. I can‘t feel myself.

When I open my eyes it‘s still dark.
I‘m scared and I‘m still sinking, deeper and deeper into the past.
I don‘t want to be here anymore. I want to open my eyes without knowing what I will see. I want to move, without knowing where to. I want to speak without knowing who will listen and what I will say.
But I remain silent, where I am. Looking around myself, seeing nothing but darkness.
But then I can hear you calling. Calling my name from above. I look up and I can see the sky.

You say:
''Fly away. Spread your wings and push up in the air, light and strong. Higher than the trees and the mountains. Above everything that could hold you down.
Don‘t look back. Never look back, only look in the future.
Can you see it? Can you see it coming?‘‘
I say:
''Don‘t tell me. I know already. I know I will be until I won‘t.‘‘
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MAC'n'CHEESE - May 2021 - Katharina

5/25/2021

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Ingredients:
  • 500 gr pasta 
  • 4 potatoes 
  • 2 carrots 
  • 2 onions 
  • 2-3 tbsp. cashew butter 
  • 3-5 tbsp. nutritional yeast
  • 1-2 tbsp. vinegar
  • salt and water​
Instructions:     
  1. Peel and dice the potatoes and carrots. Peel and quarter the onions.
  2. Add the vegetables to a pot of boiling salted water. Cover and simmer for 10 minutes, until the potatoes are soft. Remove the boiled vegetables and save the cooking water.
  3. Add the cashew butter, boiled vegetables, vinegar, salt, nutritional yeast and some of the reserved cooking water to a blender. Blend until smooth. (Add as much cooking water as necessary).
  4. Cook the pasta and pour the sauce over the it.

Tip: Back the Mac’n’Cheese. For this, the pasta and sauce is placed in a baking dish. Mix a few tbsp. breadcrumbs with melted vegan butter or oil. Place the breadcrumbs evenly over the top of the pasta. Bake for 20 minutes at 200 °C until the topping is golden brown and crispy.
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