TURKEYÖzge Temuçin

ITALY - Massa Marittima Manuela SEBEGLIA , Fausto COSTAGLI,

Carlo MAZZERBO, Chiara Beni

LITHUANIA Loreta SKRICKIENE, Vilma CICIRKIENEIlona AVIZIENE, Roma RUTKAUSKIENE

Edvardas NORVAISAS, Audrius BELICKAS

PORTUGAL

 Maria Luísa de Almeida Monteiro Barreiro,Horácio António da Conceição Rodrigues,

Zaira Miranda, José da Mata de Sousa Mendes

SPAINEmilio Perez Santana e Carmen Cruz Santana

ITALY - Isola d’ElbaVeronica Cornaggia, Rachele Neri,

Carlo Eugeni, Barbara Radice

Partecipants of the 3°meeting of the project “Taste of Freedom”

TASTE OF FREEDOM-3RD MEETING

Turkish Mobility TimetableAYAŞ İLÇE MİLLİ EĞİTİM MÜDÜRLÜĞÜ

09/09/14 – 11/09/14DATE ACTIVITY TIME (approx)

8th ARRIVAL - Colleagues arrive at the hotel Various times

9th

Project Meeting Coffee&Tea BreakProject MeetingLunch BreakProject Meeting Welcome DinnerFree Time

08:30-10:00

10:00-10:30

10:30-12:00

12:00-13:30

13:30-17:00

17:30-19:00

10th Pick-up the colleagues

Arrive at “Ayaş Open Prison”

Visit the Prison

Coffee and Tea Break

Visit and Evaluation of Travel Exhibition

Lunch Break

Meeting the Inmates & Demostrations

Visit to another historical town near AYAŞ.

Free Time in the town

Dinner in an old town house

Arrival at the hotel

Free Time

08:30 am coach pick-up at hotel

09:30

09:30-10:30

10:30-11:00

11:00-12:00

12:00-13:30

14:00-15:00

15:00-15:30

15:30-17:00

17:00-19:00

20:00

11th Project Meeting Coffee&Tea BreakProject MeetingLunch BreakVisit to a Turkish HamamFarewell DinnerArrive at the hotelSaying Goodbye

08:30-10:00 10:00-10:3010:30-12:0012:00-13:30 13:30-18:0018:30-20:0021:00

12th Farewell- Colleagues return home

Various times

Partners activities presentation

Report from group 1

1. Logo selection: Turkey's logo was selected because the choice was consensual among all participants

2. Adaptation of the model with the slow food symbol and with the title "taste of freedom" inside the circle

3. We tried out the 3 versions

After presenting the conclusions, the 1st version was chosen with the alteration in lettering of Taste of Freedom (font) to produce the project logo 

Logo Taste of Freedom

Assessment of the project so far: Difficulties of partners that were not able to involve Slow Food Movement were solved by inviting specialists and local producers to prisons as Lithuania and Portugal did.

In Italy (Elba) cooking is not allowed in the prison kitchen but little stoves are used in cells as the only alternative. In Turkey you can make salads in the kitchen but mostly planting activities are done.

The project has been going well generally so far but we decided to share more ideas for workshops so all partners can adapt them and use them.

Ideas for workshops

1. A suggestion was made that since we are in Turkey we could have a workshop in our country about Turkeys spices, teas and herbs with photographs we take from here.

2. A proposal was made to go to a kitchen with inmates and cook and serve there as it cannot be done in prison.

3. Another suggestion was a vegetable decoration workshop as an idea that would help inmates later find jobs.

4. When you cannot cook in prison films are also a good idea. The film The Lunchbox is a good example on how food can help us make long friendships.

5.We also suggested having an activity with traditinal festive recipes around Christmas and also making a traditional cake in prison and sending it to another social institution as a gift. We called it Social Cooking.

Dissemination

1. The travelling exhibition is a good opportunity to disseminate this project and to invite the media. We can use the posters logos and photos from all countries. Please share via drop box.

2. Use the blog for dissemination.

3. Use Facebook

4. Insert the blog link on National Prison Authority websites.

5.We can make small films about our activities and put them on Youtube (without including inmates’ photos or films)

Dates for the travelling exhibition:

10th September - 30th Oct. Turkey

5th November - 10th December – Portugal

15th December - 20th January – Lithuania

25th January - 28th February – Las Palmas

10th March - 15th April – Elba

20th April – May – Massa Maritima.

Project meeting in Ankara – Work Group on 9th September 2014

L'incontro con il Sindaco di Ayas - The meeting with the Mayor of Ayas

L'incontro con il Direttore - The meeting with the Manager

What and how you eat in jail / Il cibo dietro le sbarre

QUESTIONSANSWERS

ITALY (ISOLA D'ELBA)ITALY (MASSA MARITTIMA)

SPAIN LITHUANIA PORTUGAL TURKEY

Shopping in prison

Yes Yes Yes Yes Yes (bars inside) Yes (canteen)Extra products to cook Packaged items No vegetables/fruit No raw meat/fish Food + hygiene products Drinks + snacks

2 times a week Food + personal hygiene Card (no money) No alchool No glass, no cans/tins No alchoolMax 500 euro per month Food + soft drinks Prices are the same than in town Cigarettes under control

High prices VS low quality No alchool

Family package

20 kg per month 20 kg per month 2 per month No food 1 kg per week NoMax 4 packs per month Max 4 packs per month No food Clothes + shoes Food (all kinds)

Many rules Many rules Clothes, books 10-15 kg in 6 months Max 3 pairs of shoes

Food + clothes + soaps.. Food + clothes + soaps.. Pregnant women: 2 packs per month (food)

Where you cook

Central kitchen + cells Central kitchen Central kitchen Central kitchen + cells Microwaves in the barsInmates can't cook in the kitchen, they can prepare

salads

Cooking in cells is possibile during Ramadan

Cooking in cells is not allowed

Where you eat Cells (no dining hall) Cells (no common space) Dining halls Central canteen or cells Dining halls or bars or cells Canteen or garden

Tools allowed

Plastic (except pots max 20 cm diameter)

Plastic Plastic All materials Plastic Metal

Knives for groupsKnives with special

permission

The art of getting by

High level Very limitedNo (illegal alchoolic drinks produced

by inmates)Month menu + particular recipes

Weekly discussions about catering

Traditional Turkish food

Multi-cultural cuisine

Each ethnic group cooks its own recipes

NoVegetarian and Muslims have

special menu1 general menu + special menu for vegetarian

and people from AsiaNo Started with TOF project

Menu calendar

6 month menu (summer/winter)

Available menu (changes are possible)

Repeated every 15 days Repeated every 30 days Monthly menu Seasonal menu

Week menu (changes every 6 months)

Special menu for celebrations 3-4 meals per day Vegetarian menu Available menu

Special menu for celebrations 3 meals per day 3-4 meals per day

3 meals per day

Meals hours

Breakfast: 7:30 Breakfast: 8 Breakfast: 8 Breakfast: 7:30-8:30 Breakfast: 8 Breakfast: 7-8Lunch: 10-11.30 Lunch: 12 Lunch: 13 Lunch: 12-13 Lunch: 11:45 Lunch: 12:30-13:30

Supper: 16:30-17:10 Supper: 17 Supper: 19 (winter), 18:30 (summer) Supper: 18-19 Supper: 16:45 Supper: 18-19

Later snack

Water

Tap water is undrinkable Tap water + bottled water Bottled water (1 lt per day) Very good water Tap water Special bottled water

Inmates have to buy bottles Inmates can buy bottles

Carlo Mazzerbo Direttore della Casa reclusione di Gorgona e della Casa Circondariale di Massa Marittima. Racconta l’esperienza del carcere di Gorgona dove il cibo si produce

Carlo Mazzerbo Manager of the House imprisonment of Gorgona and the House Circondariale of Maritime Mass. It tells the experience of the jail of Gorgona where the food produces him

GORGONA A JAIL FARM

Dates for the travelling exhibition: 10th September - 30th Oct. Turkey / 5th November - 10th December – Portugal / 15th December - 20th January – Lithuania / 25th January - 28th February – Las Palmas / 10th March - 15th April – Elba / 20th April – May – Massa Maritima.

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Visit Ayas Prison

Mostra itinerante disegni logo Travelling Exhibition Logo

Designs

Theatre Hall prison - singing performance offered by the prisoners with singing and dancing traditional Turkish

BLOG BLOG

www.slideshare.net

FacebookFacebook

www.facebook.com/tasteof.freedom.5

TASTE OF FREEDOM - DIFFUSION OF THE PROJECT

tasteoffreedom5.blogspot.it

www.slideshare.net/tasteoffreedom

www.youtube.com/channel/UCEn_j9tHg3_fEIKzCP9Dntg