V okviru Erasmus+projekta Futur€nvironment smo se 25. septembra 2022 odpravili na prvo projektno srečanje za dijake in učitelje na partnersko šolo Institut Saint Dominique v vasico Mortefontaine blizu letališča Charles De Gaulle. Tam smo ostali do 29. septembra 2022.
Srečanja smo se udeležile vse partnerske šole skupaj s šolo koordinatorico: Mallinckrodt-Gymnasium iz Dortmunda (Nemčija), Sint-Jozefscollege iz Torhouta (Belgija), SUGS Georgi Dimitrov iz Skopja (Severna Makedonija), Wellington School iz Ayra (Škotska) in Zavod sv. Stanislava.
Tema srečanja je bila gastronomija: dediščina in identiteta. Gostitelji so nam pripravili vrsto zanimivih delavnic, polnih izzivov. Prisluhnili smo predavanju o prehranskih dodatkih Food Additives across Europe gospoda Clauda Lambreja, ki je predsednik EFSA (Evropske agencije za varnost hrane). Obiskali smo samooskrbno kmetijo z ekološke pridelavo. Ogledali smo si Musée d’Orsay, kjer smo se osredotočili na umetnine na temo upodabljanja živil in praznovanj (npr. Zajtrk v travi).
Imeli smo veliko časa za spoznavanje novih vrstnikov in njihovih navad, srečanje pa smo zaključili s zasaditvijo Erasmus drevesa, zaključno slovesnostjo, podelitvijo certifikatov in plesom.
Več si lahko preberete v prispevkih udeležencev.
Ponedeljek, 26. september
Zjutraj po prvi noči v tujini smo se prebudili v prijetni varnosti domov naših gostoljubnih francoskih družin. Potem smo zaužili pravi francoski zajtrk, ki nas je dodobra prebudil in nam dal moči za začetek novega dne.
Ko smo se nato zbrali v jedilnici Zavoda sv. Dominika, smo drug drugemu navdušeno pripovedovali o doživetjih prvega večera. Program se je začel z nagovorom ravnatelja zavoda, ki nas je pozdravil v francoščini, njegovim besedam pa smo lahko sledili preko prevajalke. Sledil je prijeten odmor za kavo in prigrizke, nato pa smo začeli z delavnicami.
Aktivnosti so bile obarvane z okoljsko tematiko. Po prvem delu delavnic smo imeli obilno, a žal ne preveč okusno kosilo, sledil je še drugi del delavnic. Po njem nas je nagovoril še župan Mortefonataina in nas gostoljubno sprejel v vaško skupnost. Sledil je še (tokrat okusen) prigrizek.
Po zaključku smo se ponovno ločili in ob naših prijaznih gostiteljskih družinah preživeli prijeten večer.
Rok Lekše, Filip Jeseničnik
Torek, 27. september
Zjutraj smo se zbrali pred šolo, od koder smo se z avtobusom odpravili do prav posebne samooskrbne kmetije. Najprej nas je pozdravilo veliko “domačih” živali – prašiči, krava, kokoši, gosi, ovce, koze, dva osla … Najprej so nam na kratko opisali zgodovino svoje kmetije, kako pridelajo svojo zelenjavo in skrbijo za živali. Nato pa smo lahko poskusili domači jabolčni sok in različne sadne marmelade. Sledil je še ogled vrta, kjer so nam razkazali sadovnjak in zelenjavni vrt. Povedali so nam, da vse pridelujejo na naraven način, brez kakršnih koli škropiv ali pesticidov. Nato smo pojedli kosilo in se odpravili proti slavnemu Parizu.
Ta nas je sprejel z dolgimi zastoji, prelepo arhitekturo, raznolikimi ljudmi in nam dokaj nerazumljivim jezikom. Z avtobusa smo lahko videli Montmartre, Eifflov stolp, L’Arc de Triomphe, L’Obélisque de Louxor, Place de la Concorde, La Défense in Notre Dame de Paris. Peljali smo se po čudovitih Les Champs Elysées, kjer smo lahko vsaj malo začutili utrip mesta. Sledil je voden ogled po muzeju Orsay, kjer smo si ogledali svetovno znane umetnine. Po ogledu muzeja smo se nekaj časa sprehajali po Parizu, naredili veliko slik in tudi prečkali reko Seine. Dan se je zaključili s ponovnimi zastoji in lepim večerom z našimi gostitelji.
Lucija Kremžar, Klara Lešnik
Sreda, 28. september
V sredo zjutraj smo se ob pol devetih zjutraj, tako kot prvo jutro v ponedeljek, zbrali v jedilnici šole. Nato smo skupaj odšli do dvorane, kjer nam je gospod Claude Lambre predstavil prehranske aditive, ki jih vsebujejo evropska živila, in njihove nevarnosti. Po predstavitvi je sledil kratek odmor za kavo in prigrizke. S programom smo nadaljevali ob pol enajstih z delavnicami. Z Jerco sva se udeležili delavnice z naslovom Life is still beautiful, kjer smo spoznali umetnico Kathleen Ryan, ki je čez plesnive dele sadja nalepila drage kamne. Mi smo na vnaprej pripravljene oblike iz stiropora lepili bleščice, ki so upodabljale plesen. Po končanih delavnicah je bilo kosilo, pri katerem smo klepetali z dijaki iz drugih držav in imeli malo odmora. Pred začetkom drugega dela delavnic smo se slikali z dijaki iz Belgije, Škotske, Makedonije in Nemčije. V drugem delu delavnic smo pekli torto – šarloto. Šarlota je vrsta torte, ki se jo lahko postreže tako hladno kot vročo. Naša je bila narejena iz jabolk. Posebna je, ker uporabimo celo jabolko, saj iz olupkov naredimo sirup. Po končanem drugem delu delavnic smo se še enkrat fotografirali, tokrat so se nam pridružili tudi naši gostitelji – Francozi. Vsi skupaj smo nato posadili oljko, h kateri je vsak stresel lopato zemlje. Sledila je slovesna podelitev priznanj za sodelovanje pri projektu. Nato smo se zopet zbrali v jedilnici, kjer smo imeli slavnostno večerjo s plesom. Pri večerji smo bili najbolj navdušeni nad sladicami. Med njimi so nam postregli tudi s torto, ki smo jo spekli na delavnicah. Po večerji smo mize in stole pomaknili na stran in nadaljevali naš večer s plesom. Okrog desete ure smo se po lepem in polnem dnevu odpravili proti domu svojih gostiteljev.
Veronika Marc, Jerca Brolih
© 2018 Zavod sv. Stanislava. Vse pravice pridržane.
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