15 May

Thursday 11th of May – interviews, facilitation exercises & techniques and local food

In the morning we had self-arranged lab and field work. Some of us were interviewing county officer of agriculture department and the others were working with the other interview’s questions in the school of St Esteve de Guialbes. We planned together which sectors are we interested in and who would we like to interview. After that we were thinking suitable questions for the interviewees.

For the lunch we had traditional Spanish paella and some of us took part in making this traditional food. This Paella included local veggies and groceries such as rice, carrot, mushrooms, rabbit and pork.

In the afternoon we got to learn some group facilitation exercises and techniques. We had different kinds of exercises that would help everyone feel comfortable in a group and take part in the exercises and discussions. For example we had a discussion about family farming and industrial farming in a small groups and one person of each group was observing the discussion. After the discussion those who had observed the discussion told how did they feel and what did they found and then we all had open conversation about how we felt and what do we need to take in to account when discussion in a group.

We didn’t only do different exercises but also had a little lecture of the process of discussion. We learn a lot about soft talking, hard talking, reflexing dialogue and generative dialogue. We also found group rules very important when working in groups.  It was also very interesting to think about all the different aspects that can impact on discussion for example gender, age, position or cultural background. This exercises, discussions and lesson helped us to prepare our Saturday workshop.

In the evening we got to learn much about the traditional way to make sausage. We had a nice experience when we visited local factory were we had a chance to acquaint ourselves with a process of making sausage. We also learned a lot of the local food production. It was a good way to really understand what are you eating and how we can support local.


Authors: Saana Saresma