Being eco-oriented SPES respects environmental measures and recycles polluting waste parts of plants which the Mastercraftsmen use to extract fibers to make interwoven straw mats, lampshades and hand-woven designer-products that are sold in Boutiques.

Furthermore to reduce energy costs as well as coal and fuel use and derived smoke pollution, the SPES Hi-Tec and Crafts Design Unit uses solar mobile panels. This is very useful to carry out the SPES outdoor community-based ICT and digital skills training sessions for artisans/entrepreneurs. Do visit our website updates for that depicts such activities (direct links below just click):

http://spesmru.intnet.mu/jun03.html
http://spesmru.intnet.mu/octnov02.html
http://spesmru.intnet.mu/janfeb06.html
http://spesmru.intnet.mu/Maju05.html

   
Every June to mark the Day of the African Child since the year 1997 SPES invites a group of vulnerable Mauritian children to a Cyber Café Fun-learning Party held at our NGO’s Quatre Bornes Crafts and ICT-oriented Training Centre.
  On loop some virtual photos illustrate our Cyber activities with the dynamic group “Ti-Diams”, that sent members, parents and children concerned by the well-being of Youth with Type I diabetes.   First of all they visited our SPES Pottery Workshop. Then an eco-friendly computer story was projected of a Mauritian cow that munched sugar cane leaves to produce tasty milk to feed her playful calf! The background music and songs were created by one of our NGO’s potters with a computer programme that can produce synthesised music.
     
Danielle, the Secretary of “Ti-Diams” carried out on some of the Cyber Party participants the instant finger-prick test, using a glucometer, to detect individual sugar levels, as diabetic people have to keep up regular controls.
A light luncheon was served by the SPES Canteen
that baked cheese wholemeal buns served with a Tomato & Tuna soup - recipe ->
• 5 large tomatoes or 400g can of tomatoes
• a 170g can of tuna from Mauritius
• a large bombay onion
• a large carrot
• 4 cups of water
• 1 1/2 tablespoon of butter
• a garlic clove
• 10 green beans
• a tablespoon of curry powder
• salt & pepper
• 4 tablespoons of evaporated milk (optional)
• peel the tomatoes
• drain the canned tuna
• peel the onion and slice thinly
• dice the green peas
• grate the carrot
• peel and slice the garlic
Cook the onion and garlic for about 2 minutes until transparent. Add the tomatoes, the green beans, the water, the carrot, the curry powder, the salt and pepper. Cook for 30 minutes. The evaporated milk is added just before serving.
Photo of SPES special Pottery Marmites
hand-made in our red local clay
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