(Español) Cooperativa La Fageda

730214861_13450762052845114586

Aprovechando que estábamos de ruta por el Parque Natural Volcánico de la Garrotxa, nos hemos acercado a visitar la Cooperativa La Fageda. Ya conocíamos la magnifica labor que cumple la cooperativa hacia la sociedad en general, pero teníamos ganas de ver cómo funciona por dentro, así que nos acercamos interesados en hacer una visita guiada.

Cuando preguntamos por las visitas el único grupo con plazas disponibles iniciaba su recorrido, así que gracias al recepcionista, nos colamos en la sesión. La primera impresión cuando llegas a la cooperativa, que está situada en medio del Parque Natural Volcánico de la Garrotxa, es de una gran tranquilidad y armonía.

¡Manos a la obra! Nos unimos al grupo y seguimos las explicaciones de nuestra guía, que nos mostró el proceso de elaboración de los productos, comenzando con las vacas, pasando por el envasado de los productos y terminando con una exquisita degustación.

Para los que conozcáis la Cooperativa La Fageda, aquí van unos cuantos puntos muy interesantes:

¿Por qué es importante la Cooperativa La Fageda?

La Fageda es una Cooperativa en la que trabajan personas con discapacidades intelectuales y trastornos mentales severos. Fabrican derivados lácteos (yogures, helados, etc) y mermeladas de manera natural, entre otros. Aquí ya podemos entrever dos temas muy importantes: primero la función integradora con la que cumplen y segundo la calidad de sus productos. Respecto a su función integradora, simplemente hay que acudir a su historia para entender cómo nació el proyecto. Alguien con una amplia visión del papel de la sociedad decidió que las personas con discapacidades intelectuales y trastornos mentales severos no deberían de estar encerradas en una institución mental, sino que merecían ser valoradas por sus capacidades y habilidades.

Sus productos

La Cooperativa dispone de huertos y vacas que son tratados de manera totalmente ecológica y sostenible. Sus animales no toman ningún tipo de pienso e incluso pueden disfrutar de música y masajes para relajarse y generar más leche. El proceso de elaboración es muy respetuoso con los animales y el entorno. Por si todo esto no fuese suficiente, los productos no llevan conservantes ni colorantes. Esto genera un pequeño inconveniente: solamente se pueden obtener en localizaciones cercanas. Pero hemos de pensar que La Fageda cumple principalmente una función integradora y su función no es la capitalización de beneficios ni el dominio del mercado; pese a que son los terceros en volumen de ventas de Catalunya.

730214324_6771075701050600798

Cómo ser partícipe de un proyecto humano como este

A voz de pronto, hay dos forma muy fáciles de colaborar:

  • Visitando la Cooperativa. Sus instalaciones son muy interesantes, la visita guiada muy instructiva, está situada en un entorno espectacular y solamente cuesta 4€.
  • Comprando sus productos. Cada vez que adquieras yogures o helados, sé consciente de lo que significa ser partícipe de un proyecto como este y decide por ti mis@ si quieres contribuir al ciclo capitalista de la mayoría de empresas o te apetece colaborar con la integración de las personas.
  • Explica a tus amigos lo que significa la Cooperativa La Fageda.

En la página web de La Fageda puedes encontrar más información sobre el proyecto y sus productos: fageda.com.

730328741_4044954272117575562

Homemade pasta

Today we have made the amazing homemade pasta by Karen, which as most of most of you know it’s delicious. This time we have introduced few improvements in the usage of tools to facilitate the process.

Ingredients

  • 1 Kg + 2 cups of flour
  • 12 regular eggs.

Steps

Put the flour and the eggs into the bread maker, selecting the pasta mash mode. If it seems too dry you can add a bit of water or more eggs. Conversely if you notice it is too liquid, add more flour.

panificadora amasando pasta

When the mash is completed we have to make balls.

bolas pasta casera
Then flatten the dough and can cut and paste to the extent that you like.

aplanar masa casera

Now we have to let it rest.

masa casera reposando

Obviously you can knead the dough by hand and cut with a knife. You do not need a mixer and pasta cutter.

Agile Testing and the challenges for testers

Next February 27th  expo:QA  organizes a new casual afterwork among friends and professionals in Software Testing and QA, in the context of “Agile Testing and challenges for testers”.

Here you can find more details:

We invite you to a talk and snack with our guest Graham Moran, dedicated to the world of software quality and testing for 15 years.

Graham has worked for IBM and AIG between Ireland and Spain. He has a passion for software testing and in particular the training of the same. In recent years he has been working with agile methodologies and is certified as a teacher of ‘ Certified Agile Tester’.

Should testers have a different attitude to work in an agile environment?

This talk describes what the ‘Agile Testing’ is and explores not only the daily challenges that testers face, but the changes in attitude that they adopt.

Graham will conduct a funny Quizz, with some more surprises …

  • Date: 27/02/2014
  • Hour: 19:00 to 21:00.
  • Price: free
  • More information and registration here.

Progressing with vermicomposting

Since we started to familiarise with vermicomposting we have made great progress. We have purchased a Lombribox and now we recycle all the organic waste but meat, fish and milk products.

Vermicomposting is a process through which worms transform organic waste into fertiliser for our plants.

Here you have 3 pictures from different moments of the process:

Adding waste

la foto 3

Waste being transoformed

la foto 2-1

Fertiliser ready for our plants

vermicompost 3

Migrating users and posts from Drupal to WordPress

Few weeks ago I decided it was time to change the look and feel of Santako.com and also take the opportunity to start using a content management system that simplifies the administration. It didn’t take us very long to chose WordPress due to its versatility, high quantity of plugins available and the little maintenance required.

One of the first challenges has been to migrate the users and articles from the current version, which uses Drupal. I haven’t found any plugin that executes the migration automatically so I decided to export the data in CSV tolater import it in WordPress. The steps I’m explaining bellow were executed with Drupal 7 and WordPress 3.6. In my case, I just needed to import some basic elements from the posts, so many fields such as the author, dates and tags were not migrated.

Users

  • Access the Drupal installation database from phpMyadmin.
  • Select the ‘users’ table.
  • Click on ‘Export’ and select ‘CSV’ as file format.
  • Once the file is generated, edit it and add the following headers in the first line, linking these to the columns (you can delete the rest of columns):
    • user_login
    • user_pass
    • user_email
  • Install this plugin in WordPress and enable it:  http://wordpress.org/plugins/import-users-from-csv/
  • Access the ‘Users’ menu and select ‘Import from CSV’.
  • Click on ‘Import’.

Posts

  • Access the Drupal installation database from phpMyadmin.
  • Click on the ‘SQL’ tab.
  • Paste the following query and click on Go’:
 SELECT *
 FROM node
 INNER JOIN field_revision_body
 ON node.nid=field_revision_body.entity_id;
  • Install this plugin in WordPress and enable it: http://wordpress.org/plugins/wp-all-import/
  • Access the plugin from the administration sidebar.
  • Select ‘Upload File From Your Computer’  and click on ‘Next’.
  • In the following steps you will be asked to drag and drop the imported data to the fielsd they belong to and confirm some default options.

Once the import is complete, I recommend using the plugin Broken Link Checker  to make sure everything worked properly and there are no broken links.

Starting with vermiculture

Vermiculture is a very interesting practice because it allows recycling vegetable remains while creating a very good fertilizer for our plants. Yesterday we finished our homemade vermicomposter and it is fully functioning with our worms creating great compost .

Vermicompostador casero

The material we used to build the vermicomposter are:

  • 3 plastic boxes – Carrefour = 12 €
  • Tap to collect liquid in the bottom box – Leroy Merlin = 2 € (comes with 2 units)
  • 5 boxes of 20 Dendrobaena worms – Decathlon = 8 €
  • Silicone to seal the boxes – Leroy Merlin = 2 €

This is how it works:

  1. In the second tray the vegetable remains are left  and humidified regulary or soaked for 24 hours before adding them, to decompose them so worms can absorb the remainings.
  2. In the bottom tray liquids fall and can be used directly as fertilizer.
  3. In the top tray more vegetable remainings are left and once the worms finish eating what’s on the second floor, they go up to the first plant to get some more meal.

The vermicompost can be placed in the kitchen because it has no odor but remember to avoid using meat, fats, synthetic materials or citrus (worms do not like them). Also avoid having them receiving any type of lights, so be careful to cover the vermicompost with a towel or something that does not let light through.

Wwe will keep posting about how this invention evolves.

Making pesto

As the basil has grown and with the winter her  we had to prune it, Karen and I decided to try to make pesto and the result has been very good.

The recipe is very simple. Add the following to a small bowl:

  • Basil leaves (enough to nearly fill the bowl).
  • A couple of garlic.
  • A handful of nuts (pine nuts are usually added but we  didn’t have).
  • Half a coup of oil
  • A slice of cheese (parmesan ideally).

Then grind everything for a couple of minutes and the sauce is ready to enjoy with some delicious pasta or salad.

pesto

albahaca