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Our day started on the way to the Guadalupe National Park. A few minutes away from there we stopped at a small factory where we transformed cassava into cassava flour and then into cakes filled with different flavors that were exquisite and very typical of this area. With a full stomach we went to the National Park of Guadalupe. There we have been able to observe different types of native trees and plants and different animals such as crabs or lizards. They have also explained some curiosities about the effects that nature has had on the natural park. For example, we have seen effects of Hurricane Maria (which affected the island a couple of years ago), they have explained to us how there are small rivers whose flow appears or disappears after the continuous earthquakes that the island suffers (up to three daily). We must not forget that Guadalupe is a volcanic island. The truth is that I have been very grateful for each of the explanations I received along the way, since without these explanations the visit would have been quite poor. Thank you Rita and Michelle for all the curiosities that you have told me. The next stop was at a large rum factory where I learned that it is made from the mixture of sugarcane juice and evaporated alcohol. In this visit we have been able to see each of the processes through which the sugarcane passes until it becomes the virtuous alcoholic beverage.

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Consuelo
Today was a very complete day.  Early in the morning we visited La Kassaverie watching the process from the cleaning of the yucca to the pancakes to eat.  The whole process with old materials and tools.
Then we have visited the Guadalupe National Park until we reach its impressive waterfall.  Walking through the park we had the opportunity to enjoy an impressive natural setting, very tropical.  We have even seen some animals walking through the rocks and plants.
Finally, we went to the familiar distelery and they taught us the whole process from the picking of sugarcane to the bottling and sale of rum. An old family business that keeps all the original machinery generation after generation.

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Today was another great day full of "nature et culture". The waterfall is just beautiful and it was very interesting to see all the old machines and techniques that are still used nowadays to produce maniok flour in the kassaverie and rum in the distillerie. But what impressed me the most was the rainforest in all its diversity. A lot of the plants have been brought on the island from afar - by birds or human beings. And all the plants work together in a perfect way: they depend and rely on each other in a symbiotic way. After the cyclone 2 years ago, parts of the forest were destroyed but the plants grew back and show the miracle of the circle of life: one plant's death is the birth of another. That shows the recovery and resilience of nature. And we should learn that lesson!

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The rainforest on Guadeloupe, like all rainforests, is a fast growing, dense mixture of different plants and trees. But these plants and trees do not grow side by side, they mingle as e.g. one plant growths on another one. But it is not just like one of the plants using the other to survive by possibly harm it, it is more like a symbiotic relationship so they can benefit from each other. This can be used as a role model for modern societies facing the fast-growing effect of globalisation on the native culture to take integration and adaption of new cultural ideas forward.

This will strengthen the society in times of crises and will enable it to face them. Such as the rainforest will rebuild itself quickly after it has been hit by a hurricane.

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On Tuesday 25.6. we started at 7 AM one and a half hours drive to Capesterre-Belle-Eau. On our way we had a breakfast, three manioc sandwiches, gluten-free, vóilaa!
The jungle, protected area we visited was like a paradise with fountains and nice calm weather. Did not see a mangoose, but I saw a crab and a beautiful lizard with a green body and a yellow throat. We had a job to do while walking; how would we describe to our students one of eight key competencies associated with Capesterre-Belle-Eau. Yesterday I had made a plan to do it with psychodrama method. But now to do it again so that I should use this protected area as an instrument. Huh!

I haven´t ever washed my hands in rum, neither tasted it from my hand. I could not believe that rum is made of sugar cane with vapor. And I did not understand that a bottle of coco punch was 7,50€ and a chocolate bar with rum and coco 6,20€. I chose the cheaper one :).

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The photo I have chosen to insert in session 7 may seem unartistic but just at the moment I was watching the fermentation process I have come up with a rather familiar idea but that we sometimes forget. The most important task about being a teacher is that we act as a ferment for our students. May all our students be able to remember us with joy! That means we are doing our job as educators well.