GOOD TEAM BUILDING:
HALF JOB DONE
Our temporary community
I think living as a community is one of the key ways to create a more sustainable world. For me the Villa project means also experimenting with this and also learning about team building. With 14 people we use one kitchen, one washing machine, one projector, etc.
We have 4 cars; 2 vans, an s.u.v. and a small shopping car. Living as a group means also optimizing time, tasks and resources. Instead of buying 20 bottles of wine, bags of potatoes etc we can buy in bulk to reduce packaging. Optimizing resource use is a common practice and is at the base of the Superuse philosophy. Thus, naturally, we are exchanging materials while we are building: waste made by one team is used directly as a resource by another team.
The most valuable experience is exchanging knowledge and expertise and the breaks and meals and rest times we have are important moments for this.
Neither one of us feels like we are under a time schedule.
We all wake up on our own time, some do yoga, some read the news, some have a long breakfast, some just a coffee, but in between all this we naturally discuss what we aim to do that day. And, the breaks during the morning and afternoons are not only important to re-charge ourselves with healthy food but also to update each others on how the work is proceeding.
7:oo > 9:oo From wake up to breakfast.
9:oo> 11:oo Work!
11:oo > 11:2o Coffee and exchange of ideas.
11:2o > 13:oo Work!
13:oo > 15:oo Lunch and rest, swim at the lake.
15:oo > 17:oo Work!
17:2o > Fruits and exchange of ideas.
17:oo > 19:oo Work!
20:oo Dinner, talks around the fire, lectures, movie.
You can recognize a good day from its beginning.
Boosting energy and ideas
A SMALL TRIBUTE TO
OUR DEAR CHEF
Food is our common ground,
a universal experience.
We are lucky to have our own cook: Paolo. He cooks twice a day for us and prepares all the healthy snacks and good coffee for our breaks. This means we can focus on our work. To be more sustainable in the way we eat we have also decided to eat vegetarian for 6 days a week. It is interesting to see that a lot of us find this challenging, so at lunch there is one salami for the carnivores to help get through this meatless week.
Lucky us: this week we had pasta with radicchio, gorgonzola and nuts.
Elisa has been talking with local farmers but, due to the hot summer, their latest harvests are too poor to feed us. We do have trout from a local fish farm, fish from the lake and our own picked mushrooms we got on our Sunday hike in the nearby mountains.
All the rest is based on vegetables which Paolo combines to bring variety in our week; he uses fresh herbs from the garden to top-up our dishes. Paolo usually takes his cigarette break after serving the food and steps back to watch the group enjoying his creations.