海上青焙坊公益西藏行 教藏族盲人做面包
今年7月22日，海上青焙坊西藏之行项目主管、三位烘焙教师及八位优秀毕业生来到了西藏日喀则，为当地的盲人烘培学校的学生带去了先进的面包烘培技术，并希望能与“盲文无国界组织”一起扩建这一所学校。9月23日，本次“海上青焙坊”西藏之行的交流会上海华侨基金会大楼内举行。
公益组织赴西藏教盲人做面包
“海上青焙坊”与“盲文无国界组织”同为公益性组织，他们都免费为家庭困难青少年提供包括烘焙技术在内的职业技能培训，以帮助他们的家庭摆脱困境。不同的是海上青焙坊主要致力于烘焙技术的培训，针对的主要人群是身体健全的贫困学生，而“盲文无国界组织”主要面向的人群，是处于社会边缘、视力上存在缺陷的人。
2010年“盲文无国界组织”在全国各地创立了盲人烘焙学校，2011年“盲文无国界组织”与海上青焙坊合作，并将组织内的非盲成员，同时也是藏族人的巴桑拉姆送入海上青焙坊内学习。经过一年的实习和考核，巴桑拉姆已经有能力为西藏的盲人烘焙学校带去自己的技术，并且将要返回西藏。
海上青焙坊的教师们考虑到巴桑拉姆还很年轻，决定一同前往西藏看看当地的盲人烘焙学校，并为其扩建带去一些自己的意见。这样的想法得到巴桑拉姆的支持后，经过精心挑选，由海上青焙坊三位烘焙教师和八位优秀毕业生组成的团体正式踏上了西藏之旅。
用西藏食材做“青稞酒面包”
回顾起此次14天的西藏之行，海上青焙坊的毕业生赵雪艳说：“刚到那里的时候，真的给我非常大的震撼，他们几乎都是视力上有障碍的人，但是他们能够像正常人一样的生活，让我觉得非常不可思议。在教导他们烘焙面包的过程，由于他们大多说藏语，沟通上用肢体语言比较多，但他们都很有灵性，能够很快明白我的意思。他们都很坚强，真的我被他们的坚强深深地感动了。”
海上青焙坊肖金金和张政海两位老师分别负责教授甜点课和烘焙课，为了保证教学的质量，两位教师除了让八位毕业生们一对一进行教学外，还细致地为盲人学生讲解烘焙的原理和制作的方法。张政海老师说：“他们学习的时候非常的认真，非常努力地跟我学习，这真的让我非常感动。”
王莉老师在14天活动结束之后并没有马上跟随大部队返回上海，而是在西藏继续呆了两天，她说：“我在想有什么特别的东西可以留给学校和这么多可爱的学生，最后我想完全用当地食材来制作一款面包。我用青稞酒代替普通的水，制作了一款完全是加青稞酒制作出来的面包，我做出来之后也不知道好不好吃，但当我给他们试吃的时候，他们都非常爱吃，并一个劲地谢我，这是我一直会记得的场景。真的，这14天多的时间里，体会的除了感动还是感动。”
Shanghai Young Bakers Goes to Tibet to Teach Tibetan Blind Baking Skills
On July 22nd 2012, Shanghai Young Bakers’ (SYB) program manager, three teachers and eight outstanding graduates went to Shigatse in Tibet to help Braille Without Borders (BWB) expand their local baking school for the blind. On September 23rd, SYB held a press conference, “Bake it happen in Tibet”, at Huaqiao Foundation’s office.
NGO goes to Tibet to teach the blind how to bake
SYB and BWB are both NGOs and they provide vocational training, including bakery training, to disadvantaged youth for free to help their families out. The major difference between SYB and BWB is that SYB is mainly devoted to providing bakery training to the able-bodied poor students while BWB primarily targets on the marginalized people with visual defects. In 2010, BWB have found baking schools for the blind across the country.
In 2011, BWB started cooperating with SYB and sent a sighted Tibetan staff, Basang Lamu, to SYB. After one year of internship and classes, Basang Lamu was able to bring her own skills to the baking schools for the blind in Tibet. Considering that Basang Lamu is still young, the teachers of SYB decided to go to Tibet with her to investigate the local bakery school and make suggestions about the school expansion. This idea was supported by Basang Lamu and after selection, a team consisting of three teachers of SYB and eight outstanding graduates, started their trip to Tibet.
Make “Highland barley wine bread” with Tibetan ingredients
Recalling this 14-day trip, Zhao Xueyan, the graduate of SYB, said, “When I first arrived there, I was greatly shocked. It is very amazing that they are almost visually disabled, but they can live like the ordinary people. During the bakery training, because they mostly spoke Tibetan, we communicated via body language. They are very smart and they can easily understand what I mean. To be honest, I was deeply moved by their strengths.”
Xiao Jinjin and Zhang Zhenghai are the two teachers of SYB who are responsible for pastry and bakery classes respectively. In order to ensure the teaching quality, the two teachers arranged the eight graduates to do one-to-one training. Besides, they explained the principles and methods of baking in detail. Zhang Zhenghai said, “They learned very hard from me, which really moved me.”
The teacher, Wang Li, did not return to Shanghai with the team after the 14-day activity. She spent two more days in Tibet. She said,” I was wondering is there any special thing that I could leave for the schools and those lovely students. And finally I thought to bake bread fully using the local ingredients. I used highland barley wine instead of ordinary water to make the bread. I was not sure whether it tasted good or not. But when I asked them to try, they loved it very much and thanked me a lot of times. It is the scenery that I will remember for my whole life. In the 14 days, I was deeply moved and touched.”