|The plant team, Martina Vanini, Chiara Catalano |
and Daniele Lagnaz, presenting their findings
at the end of the GSS course.
by Gábor Lövei
The two-week long Greek Summer School in Conservation Biology ended today with high quality presentations of the 5 projects done by the participating students. The students formed groups of three, and executed small projects on resampling the plant community in two Natura 2000 sites after their first sampling in 1996, the vegetation and the canopy arthropods in a nearby sacred grove, the use of bird cherry trees by birds, and on predation on artificial caterpillars of different colours and background.
This was preceded by the “panic day” when data were evaluated and presentations prepared. The stress was eased by the customary “gastronomy night” when participants cooked one of their national dishes. In the true spirit of appreciating diversity, we had several Italian pizzas, pasta of course, and excellent Parmesan cheese, a German beetroot soup and a cheesecake, Chinese and Malgasy dishes, several Greek delicacies from entrees to desserts, a clafoutis, and a sweet cherry soup. All these were accompanied by Italian, Hungarian and Greek wines. All dishes were much appreciated by the participants, recipes were exchanged, and a good time had by all.
The dates for the 2017 Summer School are set (26 June – 7 July), so keep your eyes open for the announcement that will come at the end of the year.