It was clear from the beginning that I wanted to opt for a different agricultural model: close, small and ecological. In a course on permaculture, Sustraiak de Álava got to know the cooperative Habitat Design, with which he collaborated making several modifications two years after the implementation of the project: “We supported projects like mine and had their advice: they made us a rigged design of the project, and we also learned permaculture techniques.”

Sasiango members work mainly in the vegetable garden and sell their products in consumption groups in the area. But besides vegetables, they have an edible forest and animals: sheep, mares and goats. They also sell eggs and apple juice. “I have many open fronts and the need for people, but I have always counted on the collaboration of the people around me and also started volunteering two years ago.” Like him in Ireland, volunteer woofers are now helping him on housework (woofers work for a time in exchange for sleep and maintenance). In addition to the help they give him, he has told him that it serves him to interact with people from outside and learn from them.

Other initiatives and auzolans

The project component, which lately is collaborating with a biologist related to the world of medicinal plants, is proposing several workshops with it. In addition, he has carried out community work in Sasiain with the people of the consumer group in which he participates and with the friends of the area: “When we were expanding the greenhouse, for example, the people of the village and the neighbors helped us a lot and we tried to participate in other auzolans that are made in our environment.”

It considers that, in addition to all the damage caused by the coronavirus crisis, it has also had its good side, because it has served to make society aware of the importance of nearby consumption: “It seems that little by little more value is being given to what is close and to what is produced without chemicals.”