Best Practice 2 for Cretan Diet

Best Practice 2 for Cretan Diet

GENERAL INFORMATION
Number of the best practice by partner	HCCI_2
Title of the best practice	Cretan vegetables; from Collecting to Cooking
Typology of related cultural value Please place the practice in the given typology of heritage.	Intangible cultural heritage Economic knowledge Agricultural activity Diet
Location of the best practice	Cretan open – air Museum “LYCHNOSTATIS’’ & Hersonissos municipality, Crete
DESCRIPTION OF THE BEST PRACTICE
Brief description (max. 200 words)	The operation is done in the countryside - more specifically, in chosen fields that lie between olive-trees and vineyards- and in the open-air Museum grounds and gardens. In the 1st stage, the older people together with the young parents spot the edible vegetables, taste raw some of them, exchange knowledge on various green, discuss cooking recipes, share jokes and build a friendly group atmosphere. In the same time, children share roles. The ‘explorers’ explore the ground, the ‘botanists’ record the vegetables found, the ‘journalists’ take down the stories narrated by the grown-ups and make photos. In the 2nd stage in the Museum, the group wash the collected vegetables of the soil, cut them in small pieces, soak in lemon and olive-oil and then boil or fry them. Before this procedure, the group plays a game of identifying green and vegetables in the Museum’s collection and gardens. The children are involved in hand-milling to grind flour that will be used afterwards in cooking the miller’s-pie. A Cretan lady from the Museum’s staff fries the dough while the participants taste various dishes made in the open fireplace like vegetables, omelet with wild green and snails with rice. The gathering ends with dancing and music, as it normally happens in Crete.
Short presentation of the territory, context for the action (max. 200 words)	The Cretan open-air Museum 'LYCHNOSTATIS ', nominated for the European Museum Award 2010,  is located at the most touristic resort of Crete Hersonissos, by the sea. It has 4 collections on the themes : Cretan Folk Tradition and Ethnology Cretan Nature and Environment Cretan Folk Culture΄ Pre-industrial Technology Hersonissos, is the most crowded touristic place in Crete, widely known a destination for mass tourism. It is a town and a municipality in the north of Crete, bordering the Mediterranean / Aegean Sea. This community is about 25 kilometers east of Heraklion and west of Agios Nikolaos. What is usually called Hersonissos is in fact its peninsula and harbour. It is part of the Heraklion peripheral unit. It is situated 25 km from the Heraklion airport and 27 km from the Heraklion port. Nowadays, local entrepreneurs are trying to
Objectives	1.                  Education and training in all levels: collecting and cooking 2.                  To build a team activity and to step back in time and comprehend the self-consuming societies of the past in contradiction to the modern urbanized food model that disconnects food from its own ingredients. 3.                  To offer a qualitative service and alternative to tourists
Best practice promoters	Cretan open – air Museum “LYCHNOSTATIS’’
Stakeholders involved	Local people, teachers, hotels, restaurant owners, tour operators, travel agencies.
Benefits for the involved actors Briefly specify benefits for each involved groupby indicating, if possible, the typology of involved actors.	Local people benefit from the opportunity to immerse in their past life and experiences and present their traditional way of life to the younger ones. School students benefit from the new opportunity to know, learn & experience an interaction with nature that will change their nutritional habits and improve their health. The activity is tailored for young people and adults.  The advantage for restaurant owners in Hersonissos comes from the higher number of clients during low season that ensures economic sustainability.
Financial resources required for the implementation of the best practice - singular cost - regular cost If possible please specify the kind of cost (for example for meetings, buying equipment & other materials) and provide a rough amount	The regular cost of this activity is 25 € per person ( minimum participation 35 pax ). There are also other operations in the museum, that support its sustainability.
First steps taken	Promotion of the activity in the local society - Meetings organized by the  Cretan open – air Museum “LYCHNOSTATIS’’ with local schools
Time needed for developing the best practice Please identify how much time passed between  the decision to solve a problem was made and the moment in which the good practice started creating the desired positive consequences.	2 months before the first organized activities in the winter & spring.
Possibility of transfer the best practice What needs to be done to realise a transfer? If the best practice cannot be transferred please explain why.	The activity of collecting & eating vegetables can be easily transferred to other territories, provided that the local ecosystem and habits are taken into account.
Relation to existing cultural values Please list local cultural values connected or utilized by this best practice (e.g. - olive oil as an important ingredient of the natural cosmetics , receipts, traditional songs/dances related to the olive picking, old houses or mills recognized as a heritage etc.) Do not describe cultural values since they will be described in another application form.	-  The knowledge and practice of collecting, conserving, preparing and finally eating vegetables is part of the intangible cultural heritage. - Cretan vegetables are a necessary ingredient of the local diet and a main factor for longevity and well-being.
EVIDENCE OF SUCCESS
Reasons for which the best practice is considered as good Please explain in a few words the key success factors of implementing the best practice (e.g. new jobs created, ...).	- Older people feel important as they are asked to bring forward their vegetables’ collecting experiences. -Young parents introduce the vegetables in their customary diet habits to benefit themselves and their children.  - Children learn to interact with nature
Measurable results and/or impact indicators	Number of participants
New opportunities created at a local level	Strengthening of the food/catering sector    Strengthening the local market for the Cretan vegetables
MULTIMEDIA PRESENTATIONS
Title of a photo	1. The group sharing information on greens 2. Children collecting  Vegetables 3. Cooking greens
Name of the file (Please name files using the following system: photo_bp_pp1_1a etc.... Be careful to use the right number for pp according to AF and the right number of your best practice).	Photo 1 Photo 2   Photo 3
Author of a photo	Nikos Psilakis – Dimitris Armaos – Yiannis Markakis
Title of a video	Video needs to be edited
Name of the file (Please name files using the following system: video_bp_pp1_1a etc.... Be careful to use the right number for pp according to AF and the right number of your best practice).
Author of a video	Kostas Ntantinakis – Yiannis Markakis
Title of an audio record	No audio record available
Name of the file (Please name files using the following system: audio_bp_pp1_1a etc.... Be careful to use the right number for pp according to AF and the right number of your best practice).
Author of an audio record
CONTACT DETAILS
Responsible organization	Cretan open – air Museum “LYCHNOSTATIS’’
Contact person
e-Mail	info@lychnostatis.gr
Website