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"Robithi"( the chickpea)  is a small, cheerful, collaborative place of the "apo kinou community" in the center of Heraklion.

We love healthy and qualitative food.
Our cooperative producers  use only natural cultivation methods. We don't use additives and chemicals. So our raw materials are pure, healthy and delicious. They are also seasonal (do not complain if you dont find something you love and it is not of the time).
In our place you also found "food for thought".
We try before we make any decision to think about its impact on the environment and around us. We don't use cheap labor, but we support small, local producers.

Also, the members agree on how to grow " the chickpea".

"Robithi" is a collaborative space. It serves good and delicious food, but also ... food for thought

 

Επισκεφθείτε μας και στο Facebook: https://www.facebook.com/rovithaki/

 

 

Declaration (10/12/17)

Utopias and visions move realitys

Today we decide to think and create in the future the APOKOINIA LAND . It will be the COUNTRY OF APOKOINOY people. From today, we will begin the process of review and vision for a new space of life and human civilization, with the aim of its incarnation. A place that will embody the whole essence of our rationale and imaginative vision for life We will start designing combind rationality , creative imagination and inspiration It will be a new visionary goal and will be incarnated when the conditions are created. That is, when love and passion appear, to materialize it . But when that moment of realization comes, rational und imagination must have been prepared.

                                                                                                                                 General Assembly of APOKINOU

 

 

 

Cretan Mustard

Apo Kinou community, having put in place some aspects of self-sufficiency, has now developed a totally new product.

We combine our pure extra virgin olive oil, our home-made vinegar, sun dried sultanas and a local weed that grows everywhere called Broubas or Brassica nigra (read more here: Wikipedia). Thus we created a truly super healthy delicacy.

The product comes in a variety of forms: Mustard with sun dried tomatoes and Mustard with honey (instead of raisins).

Man, by definition is not a selfish and egocentric being, consequently humanity and human relationships prevail, this being the true sense of ‘a gift’ in life; mutual solidarity persists despite the general worldwide commercialization that governs a considerable proportion of interpersonal relations.

In earlier societies there was a desire to equal or even excel in kindness and generosity and societies were entirely absent of ‘commodity relationships’, something that plagues present day relations. There was pleasure in giving, to help, to offer without expectation, similar to concepts inherent in love, loyalty and solidarity. People experienced human relationships as something that mutually enriched their own existence, without which life had no meaning. Friendship and love were based on the desire to give.

Today, with the plague of 'the commodification of everything', relationships are transformed into cold, coded, legal and mechanical relations, at a time when human kindness, warmth and happiness are desired most. For the Greeks concepts such as gifts, hospitality, sense of honour, mutual help etc, that were once part of our deep traditions, have almost completely disappeared. However despite this fading, due to the social deformations of ‘the commodification of everything’, it still remains deep in our own core.

Thus, one of the basic beliefs of our community is in voluntary help, assisting in exchange; lending a hand to the other and vice versa; accepting the offer from the other for our own efforts.

So, with joy, we involve ourselves in different actions of the community and we actively support this type of voluntary help. Known or unknown friends help us in our activities. Young people from Greece and abroad seek to assist in this effort. Natural, those coming from far away are hosted by our community members while they volunteer in our community.   

In this way new human relationships are born and new ideas and messages are transmitted, thus evolving and transferring important cultural elements.

Traditional mixed whole grain rusk bread "Paksimadi" - A taste from the past

Traditional mixed whole grain rusk - Paksimadi Migadi

In the old days, the Cretan diet hid the natural secrets for longevity and wellbeing. One of the most essential components of their daily diet was ‘Paksimadi’ or dried rusk bread. However, the way the rusk bread is prepared today does not resemble the traditional methods used by our Cretan ancestors.

Apo Kinou wanted to discover and bring back the use of the traditional foods and dietary habits known to Crete. Thus, the secret of the authentic recipe of the original Cretan dried bread was re-learned and is maintained in its perfection with all the rich, full flavours of the whole grain.

 

We sow local varieties of wheat and barley seeds without the use of chemicals and fertilizers by the community (small scale production). We then grind the seeds in a traditional stone mill, together with its fibre, into flour which makes the basic ingredient for our dough without any further processing. There is no white flour in the recipe. It is eaten after it has been moistened with a little water.

How did the authentic recipe for the ‘Paksimadi’ arrive in our hands: In order to gain experience in break making the community became active before starting the production of the rusk bread. Using only our hands the seeds were sown, harvested with a scythe, and threshed to separate the loosened chaff from the edible grain. With the help of experienced elders, the flour was kneaded into dough, again by hand, and then baked in our very own wood oven. It had no resemblance to the industrial prepared dried rusk breads! It was hard but didn’t turn to mush with the addition of a little water. You could say that it is an ‘anti-industrial’ bread full of flavour and nutrition! We decided to produce and sell it, because it tasted familiar, a cherished and authentic taste, a taste from the past

That’s how our mixed whole grain "Paksimadi" with 50% Barely and 50% wheat flour was born.

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