Labyrinth Gap Year What is the next step after completing high school? In theory, the student sets off to university, studying a 4 year program to obtain a bachelors degree which is then followed up by entering the job market.
10 May 2022 Issue 13/2022
But this is not the situation for everyone. Besides for the financial implication of a 4 year University degree, not every student is immediately aware what they want to do in the coming years. Many then leave the country, spreading their wings in other parts of the world for a “Gap year” before either going to university or entering the job market. This gap year is aimed at advancing the maturity of the student as well as having them find their place in the world. Dalene Jordaan, founder of Flexona, has seen this cycle many times, and it got her thinking how students like these can be accommodated within the borders of Namibia.
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The Windhoek Connection, 10 May 2022
It was observed by the community, teachers and parents that there is a need for young people fresh out of school (and beyond) to find their feet in adult life. A desperate cry by parents was heard in this regard. And so, a seed was planted. After spending 12 years in school, young adults are faced with one of the most difficult questions: “What now? And where to now?”. Our youth today suffers numerous uncertainties about a total lack of future perspective and plans. They have to navigate throughout a fast-paced and ever changing world, which certainly contributes to this confusion. This youth is the leadership of tomorrow; it is our obligation to continue to guide them towards their future, which is also our future. It is time to be bold and innovative; to do something practical. This gave birth to the initiative of the Labyrinth Gap Year Program. The Labyrinth Program is a period between two life stages: adolescence and young adult life. The transition between these two states is not an easy one; nor is it smooth. The program is designed with initiatives for a sustainable future by creating connections to mentors, equipping this youth with key skills and advocating for youth interest to leaders in government, private sector, corporate world, industry and the community. Emphasis is placed on career guidance and social skills development that create value in human interaction, preparing young minds for the challenges adulthood has in store. Page 3
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The program intends to cover 7 areas of development, with the main aim TO DEVELOP THE WHOLE PERSON. I. Relationships II. Health and wellness III. Education IV. Career guidance V. Service VI. Finances VII. Emotional, Spiritual & Moral Values The Labyrinth Program is an enrichment year for school leavers and young adults between the ages of 17 - 24 years. A group will consist of 10 participants with a group coordinator/mentor. Over a period of 10 months - February to November – the student will be fully occupied for the 42 weeks, approximately 35 hours per week, which is then concluded with a graduation ceremony, also accredited by the Namibian Qualification Authority (NQA). The “Whole Person Development” concept is fairly new, being acknowledged worldwide. It focuses on persons as individual, but complex beings, influenced by a variety of internal and external factors, both in and outside of the workplace. The six aspects of Whole Person Development are listed as
- emotional intelligence, - physical, - spiritual,
- social, - psychological, and - professional development.
These are the areas that the Labyrinth program focuses on. If you would like to find out more on this program, please contact Dalene Jordaan at bertajordaan@gmail.com or at 081 293 4045.
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Dalene Jordaan (COACH) Retired Teacher and Principal in Goverment as well as Private School Education as well as lecturing part-time at UNAM & NAMCOL. Holds a B-degree in Consumer Studies + HED (Univ of Stellenbosch 1975) and 46 years teaching experience, 40 years thereof in Educational Management. From 1988 until 2016 active panel-member & Chairperson in Curriculum Development (NIED). Interests rest firstly in youth development and empowerment (leadership training), and then in reading and various forms of art.
Louise Jankowitz (COACH) A Clinical Play Therapist registered at the Health Professions Council of Namibia with wide and diverse professional expertise in the field of Currilulum development, Child Development and Councelling. Involved with the establishment of the Association of Counsellors for Namibia from its onset. Runs a private counselling practice and is actively involved in school councelling and Life Skills training for the past 24 years. Louise has a passionate dedication towards youth development and were involved in leadership training and school camps for more than two decades. An acknowledged Individual & Group Supervisor Di-Jana Gous (Mentor/Chaperon) Gap-year 2021 graduate, Beyond Adventure Alicedale (SA), Matriculated 2019 Windhoek, A Farm-girl of the Okahandja district, Passionate about outside life and animals & development of children and youth, "loves to see growth, both in mind & body" (a free spirit young adult of nature)
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Shine your light! Share your journey. When you are courageous, you create a spark that ignites and inspires others to be brave. Page 6
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GlenWood Wine & Daisho Sushi Join us on the 12th of May for a lavish GlenWood Wine & Daisho Sushi experience. You will have the opportunity to meet DP Burger, Winemaker of GlenWood Wines, and learn more about their boutique range. Time: 18.30 for 19.00 Dress Code: Smart Casual Limited Seats Available Bookings Essential: 061 304 710 biancavdw@deepcatch.com.na
Blind Wine Tasting The Barn Eatery will be hosting their very rst Blind Wine Tasting, and trust when we say, this is an experience not to be missed! Date: 11 May 2022 Time: 18.30 for 19.00 Dress Code: Smart Casual Limited Seats Available Bookings Essential: 081 427 5045 thebarnfunctions@gmail.com.
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Did you know…?
The Kalahari Truf e, Kalaharituber pfeilii, is found the Kalahari Desert, as well as in other arid regions of South Africa, Angola, Botswana and Namibia. It is found in soils with a pH ranging from 5.5 to 6.5, with a sand content varying from 94%-97%, a clay content varying Connection The WINDHOEK thewindhoekconnection@gmail.com from 2%-5% and a silt content varying from 1%-4%.
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A rare and wild delicacy that emerges from the deserts of Botswana and Namibia once a year, the Kalahari truf e, also known as !Nabas, offers an unforgettable, nuanced earthy avor to any dish or product. Similar to its relative the black truf e but perhaps even more precious, the Kalahari truf e awakens something primal and passionate in those who eat it. Whether grilled, sliced raw, or infused, its singular aroma with savory hints of bush grass make the taste of the Kalahari truf e truly unforgettable. A rare delicacy, Kalahari truf es have a avor somewhere between corn and asparagus with a light “mushroomy” perfume. The texture is smooth and rm (somewhere between a rmer mushroom and a soft potato), the avor nutty, buttery, earthy - subtle savory perfumes and oral hints of bush grass are its essence. The Kalahari truf e is beige to brown in color (matching its desert environment) and can be eaten raw as well as cooked in a variety of ways, from traditional baking in searing sand to sauteing in butter and incorporated in specialty recipes in a variety of forms (shaved, cooked, or blanched). Cooking with Desert Truf es Desert truf es are quite a versatile ingredient. The most common way that Namibians prepare truf es is to pan-fry them with butter. To this, they may add onions, a little bit of garlic, and perhaps some soft herbs such as thyme and sage. The truf es are then served on toast. Older folk used to boil the truf es in salted water.
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Truf es can also be eaten raw or served as carpaccio with some good olive oil or a soft herbal vinaigrette. It goes well with a good quality, hard cheese such as parmesan or pecorino. Page 7 The Windhoek Connection, 10 May 2022 fl
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The Kalahari Truf e
Other popular uses for desert truf es include cream, truf e soup, and various pasta sauces. These sauces can be oil or cream-based, and the truf es are also a great addition to Macaroni and Cheese. !Nabas could also be served wonderfully as an addition to pies. One could extend the truf e season a little longer by rst cleaning the truf es before drying or freezing them. They would also need to be vacuum-sealed in bags before they can be frozen. This works well as a temporary method, although you should not expect them to last inde nitely.
Kalahari truf es with parsley and lemon butter INGREDIENTS • 1 kg fresh or frozen Kalahari truf es • 150 g butter • a handful of parsley, nely chopped • 4 T double cream • 1 1/2 T meat glaze or yeast extract • Maldon salt and freshly ground black pepper, to taste • nutmeg, grated, to taste • juice of 1 lemon COOKING INSTRUCTIONS • If using fresh mushrooms, carefully rinse rst under running water. • Peel each mushroom using a potato peeler and rinse well a second time (frozen mushrooms will be pre-cleaned).
• In a large saucepan over a medium to low heat, heat the butter, then sauté the mushrooms for 2 to 3 minutes.
• Add the remaining ingredients, except the lemon juice. Cover with a lid and cook for 10 minutes on a low heat until the mushrooms are tender. Drizzle with lemon juice and serve. Sources: kalahari-truf e.com; ohorongo.eco; taste.co.za; The Great Namibian Food Project
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Puzzle corner
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Spot the difference Can you find the 10 differences between these two pictures?
The Windhoek Connection, 10 May 2022
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