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October 2013


EDITORIAL Probably the most of you already know that K.A.NE. and the Youth Centre of Kalamata are doing youth work. I am not sure though if Youth Work as a term is very familiar in Greece as it isn’t quite recognized and actually they just recently translated in Greek language. I’ve read a nice study on youth work written by the In Defense Of Youth Work organization. As it is simply written and very well constructed I would suggest you to read it if you find some time: http:// www.indefenceofyouthwork. org.uk/wordpress/wp-content/ uploads/2010/11/20252-Youthstories-report-2011_4th-1.pdf. Actually some of you, especially the volunteers of the youth centre, are doing youth work without even know it...

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believed it was enough. Maybe Greek policy is not that much focusing on prevention but on intervention (social work). Since 2008 K.A.NE. and since 2009 the Youth Centre of Kalamata are the only organizations in Peloponnese (population: 1.000.000) doing consciously youth work. K.A.NE. as a professional youth organization and the Y.C. as a voluntary structure.

Why we should establish youth work in Greece? For me its obvious and I think that anyone who is following the news can observe that there is a serious problem for youth especially after the financial crisis. Unemployment, luck of activities for leisure time, violence, drug abuse, more poor families, more broken families, extremists, racAs said before, youth work is ism and many many more... recognized in Europe. In some countries more appreciated, in For all the above, K.A.NE. will some others less. But in Greece dedicate 2014 as a year for recit just doesn’t exist. Why? May- ognition of the youth work in be it is connected with the luck Greece. Anyone interested to of central policy for youth. May- join the cause is more than welbe church and scouts were do- come! ing youth work and that was Filaretos


Editor:

Fiachra Mckeever

Design:

Lina Šuminaitė

Staff Members Of Kane: Filaretos Vourkos Fotini Arapi Georgia Giannakea Panagiota Arapi Giwrgos Housenbelli

Cover Photo: Amaia Vilas

Long Term Evs:

Jelena Scepanovič Leonard Pristl Melina Savvidis Fiachra Mckeever Carmelo Márquez Eda Tandoğan Ahmad Ayyash Amaia Vilas Erika Funa Danae Lehmann Mehmet Ali Şirin Uğurcan Pehlivan Abdurrahman Ermiş Lina Šuminaitė

Contact us: K.A.NE. Social Youth Development Youth Centre of Kalamata Plateia Othonos 10 Kalamata 24100 Greece Tel: +302721110740 e-mail:

amaiavilasarasua@gmail.com; info@ngokane.org url:

http://www.kentroneon.wordpress. com http://www.ngokane.org facebook page:

http://www.facebook.com/kentroneon

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WORKSHOPS 2013-2014 This year in the Youth Cen- 5) Contemporary dance tre we have: 6) Oriental 7) Greek traditional dances Language exchange work8) Salsa for children shops Other 1) Russian 2) Arabic  1) Yoga 3) Turkish 2) Music and movement for 4) Lithuanian children  5) Slovenian 3) Music and movement for 6) Spanish teenagers 7) German  4) Guitar for children 8) Georgian 5) Guitar 9) English (discussion 6) Choir group) 7) Art Workshop 10) Greek Sign Language 8) Workshop on the culture 11) Greek for foreigners of Flamenco 12) French 9) Chess workshop 10) Lute  Dances 11) Muai Thai  12) Experiential Groups 1) Salsa  2) Latin (cuban style – me- For more information, visit: rengue, bachata, rumba, http://www.kentroneon. salsa, κτλ) wordpress.com 3) Ηip-Ηop (advanced) Or join us on facebook: 4) R&B (for children 6-12 https://www.facebook. years old) com/kentroneon 4


ΜΙΚΡΕΣ ΑΓΓΕΛΙΕΣ With the Youth Centre opening again its doors to the public, for the 5th year, there are still some things, where we could use your help!!! For the beginning of the workshops, and throughout the year, the Youth Centre needs:

* CHAIRS

Strange as it may sound, the Youth Center is in need of chairs! As the Youth Centre acquires more and more members, and the use of the chairs is extensive, our poor old chairs are breaking down. As it is, it is impossible to have all the chairs that the workshops need. If you have any chairs that you do not use, or you think that you can spare, you can bring them!

* MARKERS for the white board

* COMPUTERS

Unfortunately, the Youth Centre at the moment has only 1 working (almost) computer to be used in the info-point. Temporarily, and only for the registrations, volunteers of the Youth Centre have brought their computers from home… however, eventually they will need them back… We need at least 1 more computer to be used in the dance workshops and 1 more for the outside activities… :(

* Guitars

As we are very musical this year, if you have any guitar that you do not need anymore and can give it to the Youth Centre, please do :)

* Mirrows

This may be a bit of a longshot but we also need full-length mirrors for the dance room.

As all of the language workshops make use of the white board, we We know that it may be unlikely consume approximately 3 mark- that people have spare full-length mirrors lying around in their gaers per week! rages at home, but then again,

* PENS

if you don’t ask, you’ll never reYou can never have enough of ceive! those! 5


Workshops' program of KE

Youth Center is open fro

www.ngokane.org - T TIME

ΔΕΥΤΕΡΑ-MONDAY

2nd floor / 1st floor big room

17.00 18,00

18.00 19,00

19.00 20.00

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ΤΡΙΤΗ-TUESDAY

2nd floor / 1st floor big room

Spanish 17.00 - R&B for Lithuanian beginners 18,00 children Salsa for kids

chess

2nd floor /small room

Guitar for children 1 begginers part 1

musicokin etics contempor Turkish Turkish education 18.00 Latin 1 ary dance beginners begginers for 19,00 (Melina ) Spanish begginers Part1 part 2 children advanced (6-10) musicokin etics Guitar for education 19.00 1 children Oriental Greek for for 20.00 advanced foreigners children Russian MuyaiPart1 (4-6) begginers Thai part 1 Guitar for contempor 20.00 German adults ary dance 21.00 begginers begginers advanced

20.00 21.00

21.00 22.00

2nd floor /small room

TIME

Choir Salsa Begginers

2

Sign Russian Guitar for 21.00 - languageb German 2 Begginer s adults 22.00 egginers advanced part 2 advanced part 1


ENTRO NEON KALAMATAS

om Monday to Thursday

Tel: (+30)2721110740 TIME

ΤΕΤΑΡΤΗ-WEDNESDAY

2nd floor / 1st floor big room

17.00 18,00

18.00 19,00

hip-hop

artistic workshop

TIME

2nd floor /small room

ΠΕΜΠΤΗ-THURSDAY

2nd floor / 1st floor big room

Guitar for 18.00 Turkish children 18.00 - R&B for Russian Begginers 19,00 children Advanced begginers 19,00 part 3 part 2

Traditional dances beginners

French MuyaiThai

self defence

2nd floor /small room

17.00 English turkish 17.00 - yoga part conversati slovenian advanced 18,00 1 18,00 on

experimen Traditional tal groups 19.00 italian 19.00 dances beginners 20.00 20.00 advanced

20.00 21.00

TIME

Arabic begginers

Laoyto

20.00 21.00

19.00 english 20.00 begginers part 2

sign Greek for 20.00 language foreigners begginers EO 21.00 Part2 part 2

Introducti sign 21.00 21.00 - Yoga part Arabic on in the Salsa language Georgian 22.00 2 advanced 22.00 begginers history of advanced Flamenco

21.00 22.00

22.00 23.00

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MESSINIAN MESSAGES By: Fiachra These last few weeks have been very interesting for us volunteers here at the youth centre. We were treated to surprise matchmaking visits to several local companies at their factories, located between 5 and 8 km outside of Kalamata. The purposes of our participation in this EU matchmaking program was to learn more about the function of the local economy here in Kalamata in the wake of the global economic crisis, to gain an insight into their operations, to introduce the companies and the participants to each other for potential future collaboration and to promote these companies in our home countries. So, day 1 and the first place on the list was a brick and roof-tile manufacturing company. We were greeted at the entrance by the friendly owner and he showed us around the understandably loud and warm factory of his

family business. He explained to us the process of turning the raw mud into bricks and tiles. Basically the get the wet mud, shape it into bricks and, in a parallel production line into tiles, dry them, stack them together, fire them together in the furnace (the heat from here is also used in the drying stage), cool them, pack them and send them out. We all left with a better understanding of the entire process and some of us even brought home a brick for ourselves!       The next place we visited directly after was a wine factory, BioVin, in operation since 2006. Here we were shown how they make wine. They source the grapes from local, organic farmers and extract the juice. After this, for red wine, they let the colour of the skins of the red grapes soak into the juice, for rose they do it for a much shorter time and for white not at all. Then they ferment it, filter it, bottle it and sell it. They also 9


explained to us that the reason some red wines are more expensive, such as the reserve wines is that they have to factor in the rental and/or operational costs of the reserves themselves, the price of the aging barrels and the cost incurred from the losses of product due to the aging process itself, both due to the ‘Angel’s share’ and accidental loss.      Last on the list of places to visit for this day was a company called Κουλιέρης Α.Ε. . This is a local logistics company serving supermarkets and hotels with Greek and international food and cosmetics products. They also have their own brand called ‘Navarino’ which produces orange juice, olive oil and frozen foods. They have been in operation since 1986 and have recently been awarded with a certificate naming them as one of the strongest companies in Greece. The owner showed us around his factory, explained to us what they do, gave us a presentation of the company 10

and also fed us! A good thing too because it was nearing lunchtime and we were all really hungry!! So day 2 and we set off for two fig factories and an olive oil company. The first fig factory was called Goumas and here we were shown the process of how they produce figs. The bring in the raw, dried figs and they wash them in how water. Then they have to fumigate them for two days in phosphine to kill any bacteria and eggs that may be on them

or in them (useful tip: whenever you eat figs, it is wise to pull it open by hand first and then eat it, as is customary in Greece), then they wash them again and pack them by hand. One of our volunteers even got the opportunity to do this themselves! These figs are


exported all over the world, with little under 10% being sold in in Greece. In Canada and America they prefer big figs (insert appropriate cultural stereotype here…!) and in Europe they prefer small figs, according to market research. Before we left they treated us to a box of Kalamata figs each, nice ;) .       The second fig factory was much the same in terms of processing and packaging, though it was a larger factory owned by a co-operative, but here we also gained some insight into how the crisis has affected the companies and the wages in Greece.      The other factory we visited on day two was the olive oil producing company, Ενωση Μεσσήνιας. Here they test the oil they receive and package it. They produce olive oil and olives with a PDO certificate, which stands for Protected Designation of Origin. This is the same idea as in France with Champagne and also with Feta cheese. The olive oil they produce is ex-

tra virgin. In the lab we were shown how they test this oil and what exactly makes it extra virgin. Their limits for extra virgin olive oil is 0.45g oleic acid per 100 grams of olive oil, which means the oil is not very acidic. Also here before we left they gave us a small bottle of olive oil and a jar of olives, both Kalamata PDO of course! So, day three and our last outing, and we were certainly the most excited about this one as were were to visit a distillery and a winery!       The first was the distillery where they make spirits of all shapes and sizes (literally!). The produce rum, vodka, whiskey, ouzo, tsipouro, rakomelo (tsipouro/wine with honey, usually served hot) and a whole cacophony of other spirits. We were shown around this factory, to the distillery and to the bottling part of the factory. After a brief Q and A section we were gifted with a small bottle of rakomelo for our enthusiasm!      Last but by no means least 11


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we visited another winery, much bigger than the previous one called Οινομεσσηνιακή (or Inomessiniaki), a Messinian winery. Here again we were briefed on the details of the

age warehouse where there was already some wine aging there for a few years. After a few group photos next to a mountain of Messinian wine we received a most generous

process of making wine, with the bottling phase of production in full operation. We were taken around outside the plant and shown, up close, various facets of the large scale production of wine. Afterwards we were taken inside and shown the bottling process as well as the cellar. We were then taken to the stor-

gift from our gracious yet insanely busy host: two cases of wine! After we exchanged our many sincere thank-you’s we set off for home with light in our hearts and wine in our arms! These trips were great fun and very informative. Even though all these places seem to be doing well, you can tell that the crisis has affected


them, and this was a small shapshot of the larger situation in Greece, the peripheral countries in the EU and in companies across the globe.      A lot of these companies have relatively few employees considering the size of the

factories and/or have had to reduce them. They have also had to reduce production and pay more attention to seasonal work as well as reduced wages. One company told us that in the years following the 13


factor in a contracting marketplace. If one country overproduced it can afford to offer contracts at a lower cost and price other countries out of the market easier, PDO or not. Because of this companies struggle to make themselves stand out from the crowd in a crowded market. Others have

crisis they have had to reduce the wages from €55 per 7 hour day to €40. Also, one company told us that before the crisis there was a 60-day grace period for payment of goods which doesn’t happen anymore, and of course this has an effect on business.  Competition is also an important 14

to enlarge their vision of their companies either by expanding their purpose and services or by expanding their market and changing their operations accordingly. Even though a place like Kalamata, famous for figs, olives, olive oil and wine, all with PDO status, it’s companies still feel the strain of the crisis. For some other


of it’s companies that do not have such a marketable status for their products they feel it much more, and their lives are understandably more difficult.       Innovation has to come from somewhere, and as with solidarity it tends to appear in sink or swim situations. These

ple on this planet (some would say 99%) and the practice of co-operation, determination, innovation and solidarity seem to be some of the best ways through it. This for me was the ultimate goal of these trips; to educate and to inform us and as many people as possible about their companies and

companies are all in contact with the locality and the people in the region, supporting each other either directly by trading goods and services or indirectly by word of mouth. The crisis affects a lot of peo-

the difficulties that the crisis presents. But it was also for them to reach out, through the medium of a small but international newsletter, like a message in a bottle. 15


MENSAJES DE MESSINI Estas últimas semanas han sido muy interesantes para nosotros (los voluntarios) aquí, en el centro juvenil. Trataron de sorprendernos con visitas a varias fábricas de empresas locales, ubicadas entre 5 y 8 kilómetros de Kalamata. Los objetivos de nuestra participación en este programa de la Unión Europea fueron conocer más sobre el funcionamiento de la economía local en Kalamata, a raíz de la crisis económica mundial; y hacerse una idea de sus operaciones, así como de la introducción entre las empresas

y los participantes con el fin de potenciar la colaboración en el futuro y para promover estas empresas en nuestros países de origen. De este modo, el primer día 16

visitamos una fábrica de ladrillo y teja. Fuimos recibido en la puerta por el amable propietario, quien mostró una empresa familia, cálida y fuerte. Fue él quien nos explicó el proceso de convertir el barro en bruto en ladrillos y tejas. Básicamente, sacar el barro húmedo, darle forma en los ladrillos y en una línea de producción paralela en baldosas, secarlos, apilarlos juntos, hornearlos (el calor de aquí también se utiliza en la etapa de secado), enfriarlos, empaquetarlos y enviarlos. Todos nos quedamos con una mejor comprensión de todo el proceso, e incluso algunos de nosotros trajimos a casa un ladrillo. El siguiente lugar, al que visitamos directamente después, fue una fábrica de vino: ‘BioVin’, en funcionamiento desde 2006. Aquí nos enseñaron cómo hacer vino. Se abastecen de la uva local a los agricultores orgánicos y extraen el jugo. Después de esto, para el vino tinto, se deja el color


de la piel de las uvas rojas en remojo; para el vino rosado hacen lo mismo pero menos tiempo; y para el vino blanco nada. Luego los distintos vinos se fermentan, se filtran, se embotellan y se venden. Igualmente, se nos explicó por qué algunos vinos tintos son más caros que otros, como por ejemplo los vinos de reserva. Y es que se tienen en cuenta el coste de los mismos, las reservas de alquiler y/o de funcionamiento, el precio de los barriles de añejamiento y el costo incurrido en las pérdidas de producto por el propio proceso de envejecimiento.

El último lugar de la lista de visitas del día fue una compañía de llamadas: ‘Κουλιέρης Α.Ε.’. Una empresa de logística local que sirve a supermercados y hoteles con comida griega e internacional y con productos cosméticos. No obstante, también tienen su propia marca llamada ‘Navarino’, que produce zumo de naranja, aceite de oliva y congelados. Ellos han estado en funcionamiento desde 1986 y han sido recientemente galardonado con un certificado de denominación como una de las empresas más fuertes de Grecia. 17


El propietario nos mostró la fábrica al tiempo que nos explicaba lo que hacen. A esta presentación le siguió una degustación de alimentos, algo que vino muy bien, ya que se acercaba la hora del almuerzo y todos estábamos muy hambrientos.  Ya en el segundo día, nos pusimos en marcha hacia dos fábricas de higos y una compañía de aceite de oliva. En la primera. llamada ‘Goumas’, se nos mostró el proceso de producción de higos: traer la materia prima, los higos secos y cómo lavarlos en agua. Luego, fumigar durante dos días para matar las bacterias y los huevos que puedan haber en ellos (un consejo útil: cada vez que coman higos, es aconsejable abrirlos con la mano primero y luego comerlo, como es costumbre en Grecia). A continuación, se lavan de nuevo y se empaquetan a mano. Uno de nuestros voluntarios, incluso tuvo la oportunidad de hacerlo por sí mismo. Estos higos se exportan por todo el mundo, con poco menos del 18

10 % vendidos en Grecia. En Canadá y Estados Unidos prefieren higos grandes, mientras que en Europa los prefieren pequeños, según la investigación de mercado. Antes de irnos nos dieron de una caja de higos de Kalamata a cada uno. ¡Genial! La segunda fábrica fue muy similar en términos de procesamiento y empaque, aunque era una fábrica más grande y cuya propiedad pertenecía a una cooperativa. No obstante, la crisis le había afectado del mismo modo.  La otra fábrica que visitamos fue la empresa productora de aceite de oliva, ‘Ενωση Μεσσήνιας’. Es Aquí donde se pone a prueba el aceite que reciben y empaquetan. Producen aceite de oliva y aceitunas con un certificado DOP, que significa Denominación de Origen Protegida. Esta es la misma idea que en Francia con el Champagne y con el queso Feta. El aceite de oliva que producen es virgen extra. En el laboratorio nos mostraron cómo probar este


aceite y qué es exactamente lo que lo hace extra virgen. Sus límites para el aceite de oliva virgen extra es el ácido oleico 0,45 gramos por cada cien gramos de aceite, lo que significa que el aceite no es muy ácido. Finalmente, antes de irnos, nos dieron una pequeña botella de aceite de oliva y un frasco de aceitunas Kalamata con el certificado DOP, por supuesto.  Y llega, así, el tercer día. La última salida fue la más entusiasmada, ya que que fuimos a visitar una destilería y una bodega. En primer lugar, la destilería. donde se hacen “los espíritus” de todas las formas y tamaños. Productos como el ron, el vodka , el whisky, el ouzo , el tsipouro , el rakomelo (tsipouro y vino con miel , que por lo general se sirve caliente) y toda una cacofonía de otros espíritus. Nos mostraron la fábrica, la destilería y la parte del embotellado. Tras una breve sección de preguntas, nos dotaron a todos con una pequeña botella de rakomelo

por nuestro entusiasmo. Por último, visitamos otra bodega, mucho más grande que la anterior, llamada ‘Οινομεσσηνιακή’, una bodega de Messina. Como siempre, fuimos informados sobre los detalles del proceso de elaboración del vino, de la fase de embotellado y de la producción en pleno funcionamiento. Nos llevaron por el exterior de la planta y, de cerca, por las diversas facetas de la producción a gran escala de vino. Luego, nos llevaron adentro y nos mostraron el proceso de embotellado, así como el sótano. Luego nos llevaron a la bodega de almacenamiento donde ya había un poco de vino envejecido durante unos años. Después de un par de fotos de grupo junto a una montaña de vino Messina, recibimos, por enésima vez, el regalo más generoso de nuestro amable anfitrión: ¡dos cajas de vino! Después, intercambiamos nuestro gran sincero agradecimiento por irnos a casa con la luz en nuestros corazones y el vino 19


en nuestros brazos. Estos viajes fueron muy divertidos y muy informativos. A pesar de que todos puedan parecer encontrarse en buena situación, se hace evidente que la crisis les ha afectado. Un pequeño ejemplo de la habitual situación de Grecia, de los países periféricos de la UE y de las empresas de todo el mundo. Muchas de estas empresas tienen relativamente pocos empleados, teniendo en cuenta el tamaño de las fábricas, y/o han tenido que reducirlas. También han tenido que reducir la producción y prestar más atención al trabajo estacional, así como la reducción de los salarios. Una empresa 20

nos dijo que en los años posteriores a la crisis han tenido que reducir el salario de 55 euros por 7 horas al día, a 40 euros. Además, una empresa nos dijo que antes de la crisis hubo un período de gracia de 60 días para el pago de los bienes que no se produzcan más y, por supuesto, esto tiene un efecto en los negocios. La competencia es también un factor importante en un mercado de contratación. Si un país produce en exceso, puede darse el lujo de ofrecer contratos y precios a un costo más bajo que otros países fuera del mercado, DOP o no. Debido a esto, las empresas luchan para hacerse destacar entre la multitud en un mercado lleno de gente. Otros


tienen que ampliar la visión de sus empresas, ya sea por la ampliación de su propósito y de servicios, como mediante la ampliación de su mercado y ,en consecuencia, el cambio de sus operaciones. A pesar de que Kalamata es un lugar famoso por los higos, aceitunas, aceite de oliva y vino, todo con el estado de DOP, sus empresas todavía sienten la presión de la crisis. Y aún más, si cabe, las empresas, que no cuentan con un estatus comercial de sus productos, sienten esta presión

mucho más de modo que sus vidas son comprensiblemente más difícil. La innovación tiene que venir de alguna parte y, al igual que con la solidaridad, tiende a aparecer en el fregadero o nadar situaciones. Estas empresas están en contacto con la localidad y el pueblo de la región, apoyándose mutuamente, ya sea directamente por los bienes y servicios comerciales o indirectamente por el boca a boca. La crisis afecta a mucha gente en este planeta (algunos dicen que al 99%) y la práctica de la cooperación, la determinación, la innovación y la solidaridad parecen ser algunas de las mejores maneras de vivir en él. Esto para mí era el fin último de estos viajes, educarnos e informarnos sobre las empresas y sus dificultades. Pero, al mismo tiempo, para que llegasen al conocimiento de todo, a través de un pequeño pero internacional boletín de noticias, como un mensaje en una botella. 21


MESINIJOS ŽINUTĖS Pastarosios kelios savaitės buvo labai įdomios mums, savanoriams, dirbantiems Kalamatos jaunimo centre. Mes buvom nustebinti vizitų į kelias vietos gamyklas, esančias už 5-8 km nuo Kalamatos miesto. Mūsų dalyvavimo šioje Europos Sąjungos programoje tikslas buvo sužinoti daugiau apie vietos ekonomiką, bandymus įveikti pasaulinę ekonomikos krizę, čia Kalamatoje, pažvelgti į jų veiklą, susipažinti su įmonėmis ir ieškoti būsimo bendradarbiavimo tarpusavyje ir skatinti šių bendrovių populiarinimą mūsų gimtosiose šalyse. Taigi, 1 diena ir pirmoji vieta sąraše buvo plytų ir stogo čerpių gamybos įmonė. Prie įėjimo mus pasitiko draugiškas savininkas ir parodė mums (suprantama pakankamai triukšmingoje, bet šiltoje fabriko aplinkoje) savo šeimos verslą. Jis mums paaiškino žaliavos - molio virtimo į plytas ir čerpes procesą. Iš esmės pradžioje gaunamas šlapias 22

purvas, iš kurio formuojamos plytos. Lygiagrečiai veikia gamybos liniją į plyteles. Viskas išdžiovinama, sukraunama kartu, dedama kartu į krosnį (ta pati šiluma taip pat naudojama džiovinimo etape), vėliau atvėsinama, supakuojama ir siųnčiama. Mes visi geriau supratome visą procesą, ir kai kurie iš mūsų net parsivežė plytų namo! Kita vieta, kurioje lankėmės iškart po to, buvo vyno gamykla “BioVin”, kuri veikia nuo 2006 metų. Čia mums buvo parodyta, kaip jie daro vyną. Gamykla vynuoges gauna iš vietinių, ekologinių ūkių. Išgauna sultis. Gaminant raudoną vyną, iš raudonųjų vynuogių, jų odos spalva per tam tikrą laiką įsigeria į sultis, rausvajam reikia trumpesnio laiko tarpo ir baltajam nereik išvis. Tada vynas fermentuojamas, filtruojamas, supilstomasį butelius ir parduodamas. Jie taip pat mums paaiškino, kodėl kai kurie raudonieji vynai yra brangesni, reikia įtraukti į sąnaudas


vyno atsargų saugojimą taip pat gamybos proceso apsunkinimą, patirtus nuostolius dėl senėjimo procesų ir atsitiktinio praradimo. Paskutinė vieta aplankyta pirmąją dieną buvo kompanija “Κουλιέρης Α.Ε.” . Tai vietos logistikos kompanija, kuri aptarnauja prekybos centrus ir viešbučius graikiškais ir tarptautiniais maisto bei kosmetikos produktais. Jie taip pat

turi savo prekės ženklą pavadinimu “Navarino”, kuris gamina apelsinų sultis, alyvuogių aliejų ir šaldytus maisto produktus. Ši kompanija buvo veikia nuo 1986 metų ir neseniai buvo apdovanota sertifikatu įvardijančiu ją kaip vieną stipriausių kompanijų Graikijoje. Savininkas parodė mums gamyklą, paaiškino, ką jie daro, konferencijų salėje matėme bendrovės pristatymą, o taip 23


pat pavaišino savo gaminamais produktais! Tai buvo labai geras dalykas, nes artėjo pietų metas ir visi buvome tikrai alkani! Antrąją dieną, mes išsiruošėme į dvi figų gamyklas ir alyvuogių aliejaus bendrovę. Pirmoji gamykla vadinosi “Goumas” ir čia mes pamatėme figų gaminimo procesą. Gamykla gauna džiovintas figas, kurios išdžiūna tiesiog po figos medžiu, tada jos plaunamos karštame vandenyje, atrenkamos sugedusios. Tada jie dezinfekuoja dujų kamerose, dvi dienas fosfinu, siekiant nužudyti visas bakterijas ir jų kiaušinėlius, kurie gali būti figų viduje (naudingas patarimas: kai jūs valgote figas, yra išmintinga ją atidaryti ranka ir tada valgyti, kaip tai yra įprasta Graikijoje), tada jos plaunamos vėl ir pakuojamos rankomis. Viena iš mūsų savanorių net gavo galimybę tai padaryti pati! Šis procesas taip pat reikalauja nemažai įgūdžių. Didžioji dauguma figų yra eksportuojamos, tik šiek tiek mažiau nei 10 % parduo24

dama Graikijoje. Kanadoje ir Amerikoje jie nori didelių figų. Europoje, anot rinkos tyrimų, jie nori mažų figų. Prieš mums paliekant gamyklą gavome kiekvienas po Kalamatos figų dėžutę. Antra gamykla taip pat buvo figų. Panašūs perdirbimo ir pakavimo procesai. Ši buvo šiek tiek didesnė ir priklauso kooperatyvui. Čia mes taip pat sužinojome, kaip krizė paveikė įmones ir atlyginimus Graikijoje. Kita gamykla, kurioje lankėmės antrą dieną buvo alyvuogių aliejaus gamybos įmonė “Ενωση Μεσσήνιας”. Čia jie tikrina gaunamą aliejų ir pakuoja jį. Jie gamina alyvuogių aliejų ir alyvuoges su SKVN sertifikatu, kuris reiškia saugomą kilmės vietos nuorodą. Tai ta pati idėja, kaip Prancūzijoje su šampanais, taip pat su feta sūriu. Alyvuogių aliejaus, kurį jie gamina yra aukščiausios kokybės pirmojo spaudimo. Laboratorijoje matėme, kaip aliejus yra tiriamas ir nustatoma ar jis yra aukščiausios


rūšies (Extra Virgin). Jų ribos - aukščiausios kokybės pirmojo spaudimo alyvuogių aliejui - 0.45g oleino rūgščių 100 g alyvuogių aliejui, o tai reiškia, kad aliejus nėra rūgštus. Europos Sąjunga leidžia turėti daug daugiau. Taip pat čia prieš mums išvykstant, mums davė nedidelį butelį alyvuogių aliejaus ir alyvuogių, žinoma abu aukščiausios rūšies su Kalamatos SKVN sertifikatu! Trečia diena ir paskutinė mūsų išvyka, kuria tikrai labai džiaugiamės buvo į alkoholio daryklą ir vyninę! Pirmoji buvo spirito varykla, kuroje jie gamina įvairių rūšių gėrimus: romą, degtinę, viskį, ouzo, tsipouro, rakomelo ( tsipouro/vynas su medumi, paprastai patiekiamas karštas) ir visa kakofonija kitų gėrimų. Mums buvo aprodyta visa gamykla: distiliavimo ir išpilstymo dalys gamykloje. Po trumpos ekskursijos Q ir A skyriuose pakelti mūsų entuziazmui gavome po mažą buteliuką rakomelo! Paskutinis, bet jokiu būdu ne mažiau svarbus vizi-

tas buvo į vyninę. Tai daug didesnė nei praėjusi pavadinimu Οινομεσσηνιακή (arba Inomessiniaki) Messinian vyno gamykla. Čia vėl mes buvome supažindinti su vyno gaminimo proceso detalėmis taip pat išpilstymo gamybos etapu. Mes buvome už gamyklos ribų ir pamatėme, iš arti, didelio masto vyno gamybą. Po to viduje mums parodė, išpilstymo procesą ir rūsį. Mus nuvežė į saugyklą, kur jau keletą metų buvo sendinamas vynas. Po kelių grupinių nuotraukų, gavome dovaną iš mūsų maloningo ir neįtikėtinai užimto šeimininko - dvi vyno dėžes! Po to, kai pasikeitėme savo nuoširdžiomis padėkomis išsiruošėme namo, su šviesa mūsų širdyse ir vynu mūsų rankose! Šios kelionės buvo labai įdomios ir labai informatyvios. Nors visoms šioms kompanijoms sekasi gerai, gali lengvai pastebėti, kad krizė palietė juos, ir tai buvo mažas atspindys likusios Graikijos, periferinių ES šalių ir įmonių visame pasaulyje. 25


mums sakė, kad per metus po krizės jie turėjo sumažinti nuo 55 € užmokestį už 7 valandų darbo dieną iki € 40. Be to, viena bendrovė mums sakė, kad prieš krizę buvo 60 dienų atidėjimo laikotarpis apmokėti už prekes, kurio nebėra, ir, žinoma, tai turi

Dauguma šių bendrovių turi santykinai mažai darbuotojų atsižvelgiant į gamyklų dydį arba turėjo šį skaičių sumažinti. Jie taip pat turėjo sumažinti gamybą ir daugiau dėmesio skirti sezoniniam darbui, taip pat sumažėjo darbo užmokestis. Viena bendrovė 26

įtakos verslui. Konkurencija yra taip pat svarbus veiksnys pirkimo rinkoje. Jei viena šalis pagamina viršprodukcijos, ji gali sau leisti siūlyti sutartis mažesnėmis sąnaudomis ir kainomis kitų šalių rinkose lengviau, SKVN ar be jo. Dėlto šios bendrovės kovoja, kad


išsiskirtų iš perkrautos rinkoje minios. Kitos turi išplėsti savo bendrovių viziją arba plečiant jų paskirtį ir paslaugas, arba plečiant savo rinką ir atitinkamai pakeisti savo veiklą. Netgi toks regionas kaip Kalamata, garsėjanti figomis, alyvuogėmis, alyvuogių aliejumi ir vynu, kurie visi turi SKVN statusą, vis dar jaučia krizės įtampą. Kitos įmonės, kurios neturi tokio paklausaus statuso savo produktams, jaučia krizę daug daugiau, ir jų gyvenimas suprantama yra sunkesnis. Inovacijos turi ateiti iš kažkur. Šios įmonės yra susijusios su vietove ir regiono žmonėmis, remia vienas kitą arba tiesi-

ogiai - prekių ir paslaugų keliu arba netiesiogiai - iš lūpų į lūpas. Krizė paveiks žmones šioje planetoje (kai kurios sakyčiau 99%) ir bendradarbiavimo praktika, ryžtingumas, inovacijos ir solidarumas, atrodo, kad tai bus vienas iš geriausių būdų, kaip ją įveikti. Tai man buvo pagrindinis šių kelionių tikslas: šviesti ir informuoti mus ir kiek įmanoma daugiau žmonių apie jų bendroves ir sunkumus, su kuriais jos susiduria per šią krizę. Taip pat tai galimybė pasiekti klausytojus, per mažą, tačiau tarptautinį naujienlaiškį, tarsi žinute butelyje.

27


NOVICE IZ MESSINIJE Teh zadnjih nekaj tednov je bilo za nas prostovoljce v mladinskem centru zelo zanimivih. Kot del evropskega matchmaking programa smo bili poslani v tovarne lokalnih podjetij, ki se nahajajo v bližnji okolici Kalamate (5 do 8 km iz mesta). Namen našega sodelovanja v tem programu je bil poučiti se o vlogi lokalnega gospodarstva v Kalamati v času svetovne gospodarske krize in dobiti vpogled v poslovanje teh podjetij, da bi v prihodnje morda spodbudili njihovo poslovno sodelovanje z našimi domačimi državami. Torej, prvi dan obiskov je bilo prvo na vrsti podjetje, ki proizvaja opeke in strešnike. Na vhodu tovarne nas je pozdravil prijazni lastnik, ki nam je hrupnemu okolju navkljub prijazno in vsem razumljivo razkazal postopek dela v tovarni svojega družinskega podjetja. Razložil nam je ves proces predelave surove gline v opeke in strešnike: mokra glina se najprej oblikuje v opeke in 28

istočasno v vzporednem postopku tudi v strešnike. Naslednja faza je proces sušenja in zatem peka. Ko so opeke in strešniki pečeni, jih je treba pred postopkom pakiranja še ohladiti. Nato se jih zapakirane razpošlje. Na koncu smo vsi zapustilo tovarno z boljšim razumevanjem celotnega postopka in nekateri od nas smo celo vzeli domov še toplo opeko za spomin. Naslednja tovarna, ki smo jo obiskali takoj za tem, je bila vinarna bio vin, ki obratuje od leta 2006. Pojasnili so nam proces pridelave vina, ki ga proizvajajo iz lokalnega grozdja ekološke pridelave: v prvi fazi postopka dobimo grozdni sok, naslednja faza pa je odvisna od tega, ali želimo rdeče ali belo vino. Za rdeče vino je potrebno grozdni sok namakati v lupinah rdečega grozdja. Če želimo rose, je čas namakanja traja krajši kot pri rdečem vinu, za belo vino pa namakanje sploh ni potrebno. Sledi faza fermentacije, nato se vino filtrira, ustekleniči in


razpošlje za prodajajo. Dobili smo tudi pojasnilo, zakaj nekatera rdeča vina na trgu dosegajo tako visoke cene. Razlog je v tem, da so v ceno všteti stroški hranitve v kleteh (nekatera vina se namreč hranijo tudi po več let) in najema

smo jih obiskali prvi dan obiskov, je bilo logistično podjetje z imenom Κουλιέρης Α.Ε., ki se ukvarja z distribucijo prehrambenih produktov in kozmetike hotelom restavracijam in supermarketom. Poleg tega pa ima podjetje še svojo bla-

kleti, ob tem pa še operativni stroški, stroški vzdrževanja prostorov in sodov ter stroški, ki nastanejo z izgubo zaradi narave samega procesa staranja vina (izhlapevanje skozi lesene sode). Zadnje na seznamu podjetij, ki

govno znamko po imenu “Navarino,” pod katero se prodaja pomarančni sok, olivno olje in zamrznjena hrana. Podjetje Κουλιέρης Α.Ε je bilo ustanovljeno leta 1986, nedavno pa je prejelo certifikat kakovosti in bilo poleg tega uvrščeno 29


med en procent najmočnejših podjetij v Grčiji. Lastnik podjetja nam je ob obisku razkazal skladišče, pojasnil način skladiščenja in distribucije, nam predstavil način poslovanja podjetja in nas tudi pogostil s svojimi produkti. Glede na to, da se je bližal čas kosila, se nam je prigrizek lepo prilegel. Drugi dan ogledov smo obiskali dve tovarni fig in eno tovarno oljčnega olja. Prva tovarna, v kateri smo si imeli priložnost ogledati postopek pakiranja fig, nosi ime Goumas. V tovarno sprejmejo suhe fige iz lokalne pridelave, ki jih operejo v vodi, nato pa sledi postopek fumigacije, ki uniči morebitne škodljivce. Mimogrede, dobili smo koristen nasvet: ko jeste fige, jih je pametno najprej razpoloviti oz. odpreti, da se prepričamo, da niso gnile. V podjetju Goumas se fige pakirajo ročno in ena izmed naših prostovoljk je celo dobil priložnost, da se tudi sama preizkusi pri tem delu. Fige Goumas se izvažajo po vsem svetu, približno 10% 30

pa jih gre na grški trg. Izvedeli smo tudi, da imajo po podatkih tržnih raziskav v Kanadi in ZDA raje velike fige, na evropskem trgu pa so bolj popularne manjše. Preden smo zapustili tovarno, je vsak dobil še zavojček fig za spomin in posladek.

Druga tovarna fig, ki smo jo obiskali, je bila podobna prvi, a precej večja in za razliko od prve v lasti zadruge. V njej smo poleg opazovanja postopka pakiranja in razlage procesa dobili tudi nekaj vpogleda v to, kako je kriza vplivala na poslovanje podjetja.


Naslednja tovarna, ki smo jo obiskali drugi dan obiskov, se ukvarja s proizvodnjo olivnega olja in oliv. Imenuje se Ενωση Μεσσήνιας in lahko se pohvali z oznako ZOP, ki pomeni zaščiteno označbo porekla. Oljčno olje, ki ga proizvajajo, je ekstra deviško. V laboratoriju so nam pokazali, kaj točno to pomeni. V podjetju Ενωση Μεσσήνιας je mejna vrednost za ekstra deviško oljčno olje 0,45 g oleinske kisline na 100 gramov oljčnega olja, ponekod drugje pa je kriterij manj strog (0,6). in kako se preizkusi test ta olja in omogoča ekstra deviško. Ob odhodu smo tudi v tej tovarni dobili darilce, in sicer stekleni ko oljčnega olja in kozarec oliv. Tretji dan smo se odpravili na naša zadnja dva ogleda. Najprej smo obiskali destilarno in za tem še vinarno. V destilarni z bogato in dolgoletno tradicijo smo si ogledali proizvodnjo žganih pija vseh vrst in oblik, na primer ruma, vodke, viskija, ouza, cipura, rakomela in mnogih

drugih. Ogledali smo si tudi laboratorij in stekleni enje, nato pa smo za spomin dobili še stekeni ko rakomela. Nazadnje smo se odpravili še na ogled vinarne po imenu Οινομεσσηνιακή (oz.Inomessiniaki). Tudi tu smo se pou ili o podrobnostih procesa proizvodnje vina, imeli pa smo tudi priložnost videti vinarno v polnem obratovanju. Najprej smo naredli obhod po dvoriš u, nato pa smo se sprehodili še po notranjosti, kjer smo videli postopek stekleni enja in si ogledali vinsko klet ter skladiš e, kjer so poleg vin za sprotno prodajo spravljena tudi vina za staranje. Kot vedno, smo tudi tukaj posneli nekaj skupinskih fotografij, nato pa smo v dar dobili vsak še steklenico vina, s imer se je naš obisk sladko in prijetno zaklju il. Vsi ti obiski so bili nadvse zanimivi in pou ni in Kalamata je nedvomno upravi 31


ila svoj sloves po kvalitetnih lokalnih proizvodih. A eprav se je na prvi pogled zdelo, da podjetja poslujejo uspešno in brez kakšnih vidnih težav, smo ob pogovoru z lastniki razumeli, da jih je kriza precej prizadela. Kar

smo videli, je bil v manjšem razmerju najverjetneje dober primer stanja ne le v Gr iji, ampak tudi v drugih državah, ki se nahajajo na geografskem obrobju EU in drugod po svetu. Ve ina teh podjetij ima razmero32

ma malo zaposlenih glede na velikost tovarn, a kljub temu so morali poskrbeti še za zmanjšanje tega števila. Prav tako so morali zmanjšati proizvodnjo in več pozornosti nameniti sezonskemu delu. Prišlo je tudi do nižanja plač. V enem izmed podjetij so nam povedali, da so bili v letih po nastopu krize prisiljeni znižati plače za 7 urni delavnik s 55 € na 40 € . V nekem drugem podjetju izvedeli, da pred krizo obstajalo 60-dnevno prehodno obdobje za plačilo blaga, emur sedaj seveda ni ve tako, kar pa ima tudi posledice na poslovanje podjetij. Drugi pomemben dejavnik poslovanja podjetij na svetovnem trgu je konkurenca. Podjetja, ki lahko ponudijo nižje operativne stroške in cenejšo delovno silo, imajo prednost, pri tem je ZOP stranskega pomena. Borba za obstanek je težka. Podjetja, ki smo jih obiskali, imajo seveda vizijo za prihodnost. Vsa si želijo rasti in širitve in postati bolj konkuren na na svetovnem trgu in se


zato prilagajajo razmeram. In če pomislimo, da je pritisk krize mo no prizadel tako znane kraje kot je Kalamata, ki po vsem svetu slovi po figah, oljkah, siru in vinu (vse omenjeno se lahko pohvali s statusom ZOP), si lahko predstavljmo, kako je šele za druge. Gospodarska in finančna kriza pa je tudi povod za inovativnost. Kdor se ne znajde, potone. Podjetja, ki smo jih obiskali, so močno povezana s svojo lokalno skupnostjo, se med seboj podpirajo in si pomagajo, bodisi neposredno

ali posredno. Morda je tudi to eden izmed razlogov njihovega obstanka. Glede na to, da kriza vpliva na veliko ve ino ljudi na tem planetu (nekateri bi rekli 99%), bi tako lahko zaklju ili z mislijo, da sta solidarnost in inovativnost tako v mišljenju kot v delovanju morda eden najboljših oz. najbolj produktivnih na inov spopadanja z njo. To je bil za nas tudi cilj teh obiskov in prav tako tudi naše sporo ilo, ki ga iz Messinije pošijamo svetu kot pisemce v steklenici. 33


EXTROVERSION OF LOCAL BUSINESSES AND THE FOREIGN MARKETS cember 2012, this event and much more to come.

By: Georgia Social Youth Development K.A.NE. organized an event entitled: “Extroversion of local businesses and the foreign markets” which took place on Wednesday 23rd of October 2013 at 19:00 o’clock at REX hotel in Kalamata, Greece. The event was an initiative of the youth organization Social Youth Development - K.A.NE. taking actions for the support of the young people of our prefecture, for combating unemployment and for the local businesses and the opportunities that young people have in our area. This event was part of a general of events, including the 2-day event “Youth and the European Work Policies” which was held 1-2 De34

{Photos 1 and 2}

More than 40 people attended the event. They were mainly people that already work in local factories which are specialized in the production and distribution of local products, people that work in the Technological Educational Institution (TEI) in Kalamata and more specifically, in the Unit of Innovation and Entrepreneurship, people who represent-


ed the Chamber of Messinia as well as young people that would like to start their own business in retailing and distribution to markets abroad.

{Photo 3} Mr. Grekis Pavlos, representing the chamber of Messinia, initiated the conversation of the event motivating the young people to take action and to make their dreams real. Mrs. Vrioni Katerina, marketer in the “Enosis (Union) - Agricultural Association of Messinia”, presented the way that a company can analyze the foreign markets, realize the differences among them and make a plan and a marketing mix adequate to each market. She gave special attention to the dangers that companies might face and other relevant tips that companies should be

aware of and take care about when entering a new market. The next presenter was Mr. Goumas Panos, responsible for the sales department in “Agrexpo S.A.” mentioned practical details and ways how to make an export. He gave useful insights and practical examples to those that would like to initiate exporting activities. More specifically, he talked about the whole procedure of how to come in contact with a customer abroad, how you may guarantee the quality of your products and how to finish the procedure without bearing extra risks. Last but not least was Mr. John Mourgis, economist- graduate of “Management and Business Administration” department of Athens University of Economics and Business, who presented the strategies of cost and differentiation leadership that can bring innovation and competitive advantage to the company that implements them at international level. 35


He mentioned some Greek products that are unique and he gave examples of new products and ideas that try to achieve international recognition. He also mentioned some future steps that could be taken in order Greece and more specifically, Messinia perfecture, to become more competitive in the global market with our local products.

At the end of all presentations, a fruitful and open conversation was fostered and a lot of questions were generated. The conversation lasted almost an hour and most of the people in the audience participated actively in it.

36


Kaiserschmarrn –

a german (bavarian) recipe By: Danae Pancakes don’t always have to be circular in shape. This Austro-Bavarian torn pancake specialty (translated: Emperor’s mess) contains raisins which have been soaked in Rum. After baking the pancakes in a skillet they are torn with a fork into irregular shapes, dusted with powdered sugar and served with apple compote on the side. You can eat Kaiserschmarrn as a dessert or main meal for lunch which makes a quite filling meal.

Ingredients 30 g Raisins 2 tablespoons 4 eggs 30 g Zucker 1 pack pack of vanilla sugar (about 10g) 375 ml Milk 125 g flour 40 g butter powdered sugar salt

Preparation 1. In a bowl soak raisins with rum (30 minutes). 2. Separate yellow of the egg from the egg white 3. In another bowl whip the yellow of the egg, sugar, salt and vanilla sugar until the you get a smooth mixture. Add milk and the flour bit by bit. Finally mix in the raisins. 4. Beat the egg white until stiff and gently fold it in the mixture. 5. Heat butter in a pan, pour in the dough and roast with small heat until the bottom side is slightly brown. 6. Flip it to the other side. 7. When both sides are 37


Preparation 1. Peel apples, take out the core and cut them into small pieces. 2. Put the sugar in a pot and heat it until melting. (about 2 minutes) 3. Add the apple pieces, reduce the heat and stir until the caramelized sugar starts to loosen from the ground of the pot (about 1-2 minutes). Kaiserschmarrn is mostly 4. Pour in the apple juice. served with Apfelmus 5. Put the lid on the pot, Ingredients wait for boiling and leave it 2kg apples until the apples are tender. 2 tablespoons sugar Stir occasionally. ¼ Liter apple juice 6. Mash the apples until you get a smooth mixture. lemon juice 7. Add cinnamon and lemon cinnamon juice for the perfect taste. slightly brown, start ripping the „pancake“ into smaller pieces. 8. Serve on a plate and sprinkle powdered sugar on top. 

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Teddy στην Ιρλανδία Hello, it’s me, Teddy! I have been very busy lately, hanging out at the youth centre watching everyone come and go as the pace quickens here with all the workshops starting again. So I decided I needed a little break – a holiday. I thought to myself, where should I go? I was thinking and thinking and finally an idea struck me! As one of our lovely volunteers is a lovely Irishman, and Ireland itself is shaped like a Teddy Bear, I decided to pack my bags and set sail for the Emerald Isle, home to potatoes, whiskey, Riverdance, leprechauns and just about every American, if you’d believe them. So I left Athens airport, and after a quick stopover somewhere in Europe I landed safely at the terminal of Dublin airport. I

of course decide to take in some of the sights and sounds of the capital before I ventured into the wild ‘wesht’. First stop: the pub. When in Rome they say…. So after a quick pint of the

black stuff I decided to sample a few of the more, shall we say, refined delights of Irish culture and off I went to Trinity College. I had a 39


look through the library, Cork, bust first I said I’d And of course the famous stop off at Fiachra’s home book of Kells… town of Listowel, also known as the ‘literary capital of Ireland’. I managed to meet up with some of his good friends and got a guided tour. What a wonderful little town!... During my ramble around the city I came across the government buildings of Ireland…

After seeing this (highly unoriginal building) I decided I had seen enough for one day! After Dublin I decided to head west to check out the famous Cliffs of Moher. It’s windy out there!!... Then I decided to go to 40

After that I went to Cork and had a lovely stroll by the banks of the Lee… Before I left Ireland I had to travel up to the North, to Fiachra’s paternal homeland and see of the most famous sights up there, The Giant’s Causeway… This was created by lava flow from an ancient volcanic eruption, but there is a legend associated with it


too (they love a good story, ant among giants. He flees well-told here in Ireland!). back to Scotland in fright, destroying the causeway behind him so that Fionn could not follow.  Across the sea, there are identical basalt columns (a part of the same ancient lava flow) at Fingal’s Cave  on the Scottish isle The story goes that the of Staffa, and it is possible Irish giant Fionn MacCumthat the story was influhaill (Fionn MacCool) was enced by this. challenged to a fight by the Scottish giant Benandonner. Fionn accepted the challenge and built the causeway across the North Channel so that the two giants could meet. One version of the story is that Fionn defeats the Scottish giant. So after a long and exThe other is that, upon hausting but thoroughly seeing the size of the giant enjoyable trip to Ireland, I he becomes afraid. So his had to return home. But no wife, Úna, disguises Fionn doubt some day soon I’ll as a baby and tucks him return to the land of saints in a cradle. When Benan- and scholars, and dance donner sees the size of the again with the fairies until ‘baby’, he reckons that its the cows come home! father, Fionn, must be a gi41


Impressions II - Amaia

“I know that I know nothing” ἓν οἶδα ὅτι οὐδὲν οἶδα hèn oîda ὃti oudèn oîda;

Flying times 42


Deciduous times

Time to move‌. Time to continue‌.

Photos by: Amaia Vilas 43


Interview with Athanasia Mathiopolou, the Yoga Girl By: Erika

What is your current status? I am a university graduate with a MA in environmental science. Since I finished my studies I give private lessons in chemistry, biology, and physics. I also teach 44

yoga at the Youth Center. What does the Youth Center mean to you? It is a place where you can find anything you are interested in and for free. I think this is very important, especially now with the time


of crisis, when people have less opportunities than before. Also, I see the Youth Center as a place where you can express yourself, find friends and have a good time. What has been your experience at the Youth Center? I had known about the Youth Center since it opened some years ago, but I became a volunteer last year, when I finished my studies and returned from Patras. I asked them if they have a yoga workshop already and they said no, so I decided to do it. What is most important in life for you? To be happy and surrounded by people with good energy.

I love the music of Yann Tiersen because it is simple and sentimental at the same time. It reminds me of my years at the university when I listened to it in the evenings. And my favourite book is probably “To Live, to Love, to Learn� by Leo Buscalia because it gives a very nice vision of life, love and communication. Do you have a morning routine? I wake up around 9 and have a tea. If the weather is nice, I like to go to the beach. Then I always have something to do. Do you think about anything in particular before going to sleep? No, otherwise I wouldn’t fall asleep.

Music and books that you What is your favourite like to keep close to you? 45


thing about yourself? I always try to find the good in everything, even in the bad.

really excited, but it turned out it was one of the guys setting up the stage. What is your favourite food? Do you have a special/ Gemista, but not with tofavourite memory? matoes. I like it with pepOne of the funniest memo- pers and zucchini. ries I have is my first time doing yoga. I wasn’t able Do you have a pet? to do anything, everything No, but I would love to have seemed so strange and I one. A cat or a dog, doesn’t couldn’t understand how matter. But the problem is they were doing it, the I don’t know where I am “downward facing dog” pose going to be in the near fufor example… I was awful ture, so I’m not getting one and everyone was laughing for now. at me, even my friends. I think it was the funniest ex- If you were an animal, perience of my life. what would it be? A white horse. For me it Best concert you have represents freedom. ever been to? Yann Tiersen, I had the best Do you have a charactertime, I cried from love. Also, a istic expression or phrase very funny thing happened. that you always use? A friend of my and I thought Yes, “Aide!” it was Yann Tiersen walking around next to us and were Proudest moment in your life? 46


When I got my BA degree be- last year that continue to cause I put so much work in do yoga with me this year. it and by the end I was really tired from all the studying. Do you remember your first time teaching it? Who is the most impor- Of course, I was very anxtant person in your life? ious, but ended up loving it. Everybody in my life is important to me. And how does it feel now? What does yoga mean It’s totally different, now to you? I have more confidence, (Smile) It is a way to think which is the most imporand understand things tant thing when you teach. around me. Only after this I also have more experiit is (physical) exercise. ence so it is easier. What motivated you to teach it at the Youth Center? And what is your motivation now? I wanted to offer to others what I know. I had the experience of being a student, when I wanted to do things like yoga, but had no money. So I wanted to do this for others. My motivation now is the connection I have with the people from

What is your dream job? There are so many, but ideally, it would have something to do with nature, for example, marine biology, or teaching yoga professionally. What is your dream travel destination? Sahara, I have a special connection to that place. 47


WHO

WE

ARE

OFFICE: LONG TERM

48

Panagiota Arapi

Filaretos Vourkos

EVS:

Leonard Pristl

Erika Funa

Carmelo Márquez

Fiachra Mckeever

Eda Tandoğan

Uğurcan Pehlivan


Georgia Giannakea Giwrgos Housenbelli

Ahmad Ayyash

Abdurrahman Ermiş

Melina Savvidis

Mehmet Ali Şirin

Fotini Arapi

Danae Lehmann

Amaia Vilas

Jelena Scepanovič 49


The volunteers responsible for this publication are hosted in Greece in the framework of the European Youth in Action programme, Action 2- European Voluntary Service. This project has been funded with support from the European Commission. This publication [communication] reflects the views only of the author, anvd the Commission cannot be held responsible for any use which may be made of the information contained therein.

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Link47