Automatically translated from Basque, translation may contain errors. More information here. Elhuyarren itzultzaile automatikoaren logoa

Massive Bendeja every Monday in Getxo: "We're not criminals, we're healthy with our vegetables and we're satisfied with hunger."

  • The protest was called by the Agroasanblada of the Costa de Uribe to denounce the burning of vegetables to a baserritarra on August 12 at the Itzulbaltzeta de Getxo.

22 August 2019 - 12:33
Bendeja masiboan ere izan ziren Getxoko udaltzainak (arg: Hiruka.eus)

On Monday, about a hundred people concentrated on the portico of Itzulbaltzeta to represent the "massive bendeja". A week earlier, the Municipal Police had required a garbage dump that did not have "municipal permission" to stay on site. The baserritarra had been selling vegetables of this time for several days, as is usual in the elaboration of the "bendeja".

In addition to showing its support for the baserritarra, the initiative aimed to denounce the attitude of the City of Getxo, which supports the "commercial centers that develop mass consumption, sick food and individualistic social models" while disseminating a discourse in favor of a "responsible and healthy" diet. Thus, they have warned that they will continue to explore other avenues beyond self-consumption groups, such as the "sporadic market" of the Romo-Itzulbaltzeta. They have also announced their intention to continue with the massive blessing on Monday.

In this week’s tray has also been the baserritarra affected by the Municipal Police and explained to Hiruka.eus that seasonal vegetables are sold in a short time so producers like him do not want to enter a regulation, so he has asked the Municipal Police to “leave him alone”.


You are interested in the channel: Elikadura burujabetza
2024-12-09 | Garazi Zabaleta
Bread of Errasti
Bread created with the knowledge of the above and macrobiotics
The Errastiko Ogia project, powered by Xabi Abasolo Etxabe and Naiara Uriarte Remedios, is located in the Beroña district of Arrasate. Everyone came to the bakery world on their own, but in the ecological model and in the production of mother dough they have very well combined... [+]

2024-11-22 | Ahotsa.info
Through the baskets, Errigora will make the greatest contribution to the Basque culture of Navarre: EUR 230.000
In the last Puzka campaign, more than 16,000 baskets have been sold, and the benefit will go to the associations working for the Basque country.

"Many things happen in school dining hours, it's not just a place to eat."
For two hours or two and a half hours the dining area is home to a group of children and young people. In this space to eat, play and live together, we will talk about the intervention limits of the head of the dining room, the criteria followed, the role of the monitors and... [+]

Karine Jacquemart (Special Remembrance of Lurrama this year)
"Current food and agriculture systems do not make us autonomous"
Karine Jacquemart, director of the French association Foodwatch, will be at the Lurrama trade show, a quote dedicated to sustainable and popular agriculture. With the aim of guaranteeing the right to food for all citizens, various actions are being carried out – public... [+]

2024-11-05 | Estitxu Eizagirre
Wave of photovoltaic and wind power plants
Álava, daughter who want to sacrifice?
In this report we have put numbers to the rain of renewable energy macroprojects in Hego Euskal Herria. On the map drawn by the data, Navarre remains red alive and Álava concentrates 75.4% of the central energies that companies want to make in the CAV. The projects do, however,... [+]

2024-10-28 | Garazi Zabaleta
Artotxiki
Artobeltza, millet, quinoa and vegan products in Estella
As a child, Gillen and his brother Bittor Abrego Arlegi have lived in the farmhouse, in Tierra Estella, in the village of Igúzquiza. The family has been a farmer, but when the farmhouse and the plots remained in their hands, the two brothers decided to turn the project around:... [+]

November with the color of fire, the age of seeds
What is cooking for you? For me, the bonfire place, the bonfire side. It's the heart of the house, a place to cook with mime and affection. Then, a place to eat, taste, share and enjoy around the table. We entered the kitchen to eat the seasonal one.

2024-10-21 | Garazi Zabaleta
Book "Haziak"
“With the book we want to encourage people to start producing seeds”
Miguel Arribas Kelo and Marc Badal, authors of the book Haziak, have been working in the seed world for many years. In addition to practical explanations on seed reproduction, historical, economic, political and cultural elements have been collected, so it can also be... [+]

The Basque Government shields the service of catering companies in school canteens
In 2019 the Basque Parliament approved a new model for schools that want to act without catering companies. Instead, the Basque Government has recently issued an order requiring the centres to provide a service through catering companies. Meanwhile, the 50 schools that have... [+]

2024-09-18 | Estitxu Eizagirre
Seeds and future issues
Practical knowledge of seed processing and the political vision of seeds. Miguel Arribas Kelo and Marc Badal joined forces in the book Haziak. There are many issues at stake in each seed: biodiversity vs standardization, autonomy vs economic dependence, transgenic vs... [+]

2024-09-16 | Estitxu Eizagirre
The book 'Haziak' will be presented on 20 September at the Azpeitia Food Centre
The first presentation of the book will be on Friday, September 20, at 18:30 pm, at the Food Center of Azpeitia. The programme will involve the authors Miguel Arribas Kelo and Marc Badal, the translator Markel Lizasoain, the designer Maitane Gartziandia and the photographer Dani... [+]

2024-09-16 | Garazi Zabaleta
Live vegetables
Horticultural production project in Berrícia
Iñaki García Grijalbo Mapi, from the Live Vegetables project, has always maintained a close relationship with agriculture. Paradoxes of life, on the site that today is the parking of a large trade, the family members had vegetable gardens in the neighborhood of Intxaurrondo de... [+]

Baserritarras holidays

Are baserritars on vacation? They ask in school. The students have answered no. So, working every day, would you like to be baserritarra in the future? And if nobody wants to be a baserritarra, who is going to make food for us? The question stayed in the air.

For the health and... [+]


2024-09-08 | Garazi Zabaleta
Hobbea
Promoting cross-border relations between cereal producers and bakers
The cross-border project HoBB was born from the collaboration between Hazialdeko of Navarra, the Association of Tomorrow's Land of Ipar Euskal Herria (BLE) and Biolur de Gipuzkoa. “We had contact with each other for a long time around wheat, but somehow the project is a way to... [+]

Eguneraketa berriak daude