|Our Valmet, Tuisku the horse, our muminboat and the aunties|
In this art project I had the opportunity to meet local sheep amateurs and professionals, and the artists with their world-embracing ideas and cameras were forgotten when everyone wanted to learn how to make cheese of sheep milk. We cooked the milk, took temperature, shaveled, sliced, packed and asked endless questions from our guru, Cecilia Persson from Skimra Gård, Åland. She was smiling, calm and amazing with her exact knowledge - and also an example of a woman who had started her own business, gathered information and sheep all over Europe.
It was interesting to connect people over the Atlantic Ocean and the Archipelago of Finland. I enjoyed that I was able to tell about my passion for the wild vegetables and herbs that were then used in the cheese that we made.
|My herbs from Pellas|
Being the one that was asked to assist and help made me also feel myself for the first time an islander. The islanders, I have noticed during our two years, are helpful, warm multi-doers, perhaps a bit strange, but very straight and un-complicated people and I am for sure a wanna-be islander! Even if none of us would become a cheese-maker I am sure we all got a lot of possitive energy meeting each other - and strength to believe in what we are trying to achieve.