Layers of skills. A fun speedskill session at the fundraiser for Croeso Teifi on Good Friday. A child teaching needle felting, next table Green Burials, one behind stories in Welsh, then Origami taught by an asylum seeker, last on this side of the hall Arabic taught by a Welsh girl. Every 20 minutes a bell rang so people could move to a different skill if they wanted. There was also: conflict resolution, woodworking, wood stove installing, Welsh stories and more. It was experimental and it worked.
Afterwards there was a Supper: Chicken or vegetarian Syrian dinner with sausages and mash for the children. The Pilau rice was laced with flaked almonds, leeks and subtlety. Doug Hatton was the lead chef who combined the multitude of flavours, with the help of Kim and others in the kitchen. All our meat was from local butchers, including a pile of sausages donated by Ken Davies of Crymych. All our veg was organic and local, from Glebelands, of Cardigan/St. Dogmaels. Sacks of it was donated.
The desert was Baklava crammed with expensive nuts donated by Go Mango in Cardigan, with honey, rose water, and other high priced exquisite content, the cream was stiff and golden with saffron and real vanilla. There was nothing left at the end, the surplus vanished before the washing up.