Overview
In the 5th weekend of our 7 workshops series, we are making hay the old way, alongside locals. A practice of trade and mutual support still alive here. Be part of a journey through mountain pastures and see for yourself where 'wildflower milk' and cheese come from. During your stay you will discover our sustainable village campus, be nourished by our signature gastronomy, ethical practices and wild nature, Enjoy learning a new practice together with your loved ones, that brings you closer to nature and each other. In July, Mr. Ion and Bibi our team's local creative forces will teach how to scythe the hay manually, like elders still do. Its a miraculous mind-body exercise. Them work in team and extended family to build your winters' hay stack, as they use to - together. Recapture the spirit of a sharing economy. Dosia, our mum away from home and head chef we will be trying out together new recipes inspired by the wild. Grow wilder on the inside then get on nature's side. Grow food, at any scale, keep the practice alive, pass it on to future generation, take part in strengthening local systems and even support pollinators and birds fro your balcony. Take control what you eat. Some of the special features to experience: • freshly cooked 3 meals/day locally and ethically sourced, unlimited artisanal coffee, wild teas, 1 craft beer/ethical wine/gin tonic with every meal and local snaps • accommodation in our wooden huts or traditional village houses (twin or kingsize room available) • one day workshop with locals to master this ancient technique, get fit and have a lot of fun • use of "Zâna" main building + sustainability library (8:00-22:00) • yoga mats, seat pads, hammocks
