Knowledge used to be passed on from mother to daughter: from baking bread to making jam. This tradition is no longer commonplace today, which is why good old knowledge about self-sufficiency often falls by the wayside. Especially with the corona crisis and the current price increases, this has again come into focus.
This is also the case with Eva Wintersberger (picture), who completed her training as a qualified self-sufficiency teacher about a year ago. Since then she has been making pasta, bread, cosmetics, cleaning products and much more herself. “My husband always says: It’s good that I’m not self-sufficient, you always have so much to do. But I really like it,” enthuses the 58-year-old Kirchberg-Thening. The training can be completed at the Vital Academy in Linz, the idea goes back to the head of the Academy, Sonja Pimminger.
Keeping bees on the balcony, growing vegetables on the patio and making your own detergents and cleaning products are just as much a part of the training as milk processing. “I found it exciting to make yoghurt and cheese myself,” recalls Wintersberger. She quickly turned her balcony into a vegetable garden, and she even plants potatoes there. “I’m happy every time I can harvest something.”
Wintersberger can also use her newly learned skills in her job, she works as a nature educator in a museum. “During a family afternoon dedicated to plants, we made a plantain ointment for mosquito bites.” When she retires in a few years, Wintersberger wants to focus more on self-sufficiency and pass on her knowledge to interested parties. “The interest is there, I can see that in the circle of neighbors and acquaintances.”
New course begins
Incidentally, the training for self-sufficiency in the Vital Academy is mainly attended by women: Together with Wintersberger, they completed eleven other women and one man. There are no special requirements. Wintersberger, for example, grew up in the city, while others have an agricultural connection. The next course starts on November 3rd. (kos)
Just try
- Fermenting is an excellent way to preserve fresh vegetables. In addition to the vegetables, all you need is salt and a container.
- Lettuce is ideal for growing in the balcony box. Tip: Asian salads are particularly good for autumn cultivation.
- If you bake bread yourself, you know exactly what’s in it – sourdough increases the digestibility and also the shelf life.
- Cleaning products can be made quickly and easily with just a few ingredients. For example, you can make cleaner from leftover citrus fruit peels: put the peels in a screw-top jar, pour white vinegar over them and shake them every day. Strain and bottle after two to three weeks.
Source: Nachrichten
