The initiation of a garden and learning site in Gunungkidul is one of Stube HEMAT Yogyakarta's steps to apply theory and practice from its programs, such as food diversity, water use, integrated agriculture, and social entrepreneurship. Students and whoever can learn while doing practise here according to the topic of interest.

Some of the learning platforms include integrated agriculture, such as diversity of food crops by planting crops based on the harvest, such as harvesting roots in the form of cassava and spices; harvesting stalks such as sugar cane; harvesting leaves such as mustard greens, spinach, cassava leaves, kale, and katuk; harvesting flowers such as papaya and kecombrang; harvesting fruit, such as eggplant, tomatoes, chilies, long beans, and loofah.

Another learning facility is a tarpaulin pond for raising fish as a source of food and protein, while the water can be used to water plants. Why use tarpaulin? It addresses the challenges of soil conditions in Gunungkidul which tend to be chalky and has high porosity, so it needs appropriate tools to prevent water from seeping quickly. Another challenge in farming activities is watering that’s more suitable using drip watering because it is calculated to be more efficient in energy and water need than the drip and puddle method. Here, students can learn various watering techniques and assemble installations, so they can choose and implement a system that is suitable with the soil condition of the place where they live.

Oyster mushrooms are cultivated in the mushroom greenhouse complementing the food diversity in this garden with the production of fresh oyster mushrooms. 100 grams of Oyster mushrooms contain nutrients of 30 kcal energy, 1.90 g protein, 0.10 g carbohydrates, 5.50 vitamins B1, B2 and dietary fiber (https://besargizi.com/gizi/detailproduk /472/nutritional-value-of-fresh-oyster-mushrooms). Students and whoever interested can explore oyster mushroom cultivation, and learn to process oyster mushrooms into crispy mushrooms, mushroom chips, mushroom powder, and mushroom floss.

As a supporting medium for learning in this garden, students can also explore the use of rainwater which is processed through rainwater processing installations as an electrolysis process. Also, several spots for camping grounds complement the Stube HEMAT garden.

Learning is 'lifelong learning' process that a person can continue to learn happily and sustainably to have self- development and it lasts throughout life. Stube HEMAT Yogyakarta is here as a learning space for all.***

In the world of work, women face tougher challenges than the men due to several factors such as: being considered to do low-quality work that leads to lower wages, smaller opportunities for future development, and various other situations. Some of these realities become an understanding for women to see the gaps in the  world of work and they are equipped to face the challenges of a tougher world of work. By using a new perspective, women become open-minded learners to be more qualified and to be able to find alternative jobs based on their hobbies and interests. Apart from that, women can also be active in creating activities in their communities.

The following are some experiences and opinions from Stube HEMAT Yogyakarta female activists who work in their hometowns and other areas.

Deby Koro Dimu. She works as a teacher in the hinterland of Papua, specifically in Afu-afu, Teluk Arguni Atas. The village can be reached from Kaimana using a speed boat for four hours. She comes from the Sabu island, East Nusa Tenggara. After graduating majoring in Mathematics and Natural Sciences Education at a campus in Yogyakarta, she applied as a teacher and was placed in West Papua.

Regarding women and the world of work, she revealed that there is always a comparison between women and men, sometimes women are the last option to get equal opportunities, for example, to become leaders, related to representatives and decision-makers. It happen due to cultural influences and societal perceptions where women are considered weak, especially in the remote areas, because women tend to be housewives and have limited formal workspace.

She found enlightenment when she entered the world of work and discovered her identity to explore a wider world and challenge herself to manage several difficult situations independently that she previously thought she was unable to handle. For example, when she got a work opportunity and made the decision to work far away, in Kaimana, West Papua. In the place where she works, she found valuable things, because when women have the same space as men, it cannot be denied that a job will be more inclusive, so it is necessary to ensure that when women are involved, the person remains safe, comfortable and able to do.

Susana Sinar. She reveals her experiences regarding women and the world of work. Initially, she worked in a souvenir shop in Labuanbajo. While working, she felt comfortable because she received appreciation and good responses in society and the work environment. She worked as a marketing staff after going through several open selection stages which were attended by men and women. In her career, Susana decided to change professions. Currently, she works at the Kaju Wangi village office, Elar District, East Manggarai. She was part of five women of fourteen village officials. According to her, this condition is a kind of improvement since women are involved in the village development process.

From her experience, currently, there are no more obstacles for women to work, there are various job opportunities, it just depends on how they optimize their abilities or not. During her time working in companies and government, Susana saw that when someone has abilities and skills, they will be accepted, appreciated, and trusted, so she reminded women fellows the importance of self-improvement, and having the courage to process and compete.

Mutiara Srikandi. She revealed the perception in her area that women have limits; first, the age limit for marriage; and second, the boundaries for career. Conventional culture, which places men as the ones who must be taken care of and respected, is an obstacle for women to change their perceptions to be more advanced. It is an irony that if a woman has a better career, she will be the one to blame, also if she has a higher education, the woman can be blamed because of the social stigma that  women are there to serve and to take care of the family.

According to her, ideally, women need to have space to develop, get wider trust, and have their aspirations heard, so they can do things differently and better, and even make breakthroughs. Mutiara herself is an energetic young activist, an alumnus of Interior Design at a campus in Yogyakarta, and active at Stube HEMAT Yogyakarta while still studying in Yogyakarta. Currently, she lives in Bandung and runs a business under the Heloska.id brand and  she is also starting an English course.

Based on the experiences of several young women above, when women find the strength to develop in responding to work challenges, they break the stigma about women are weak and limited, even women can make breakthroughs beyond what the public thinks. Let’s young people, especially women, be brave and be ready to face the challenges of the world of work ahead. Women definitely can.***

“I choose spinach chips!” The title above was expressed by Septyn Sihombing. She’s studying at Yogyakarta Technology University, majoring English Literature with a concentration in business so one of the courses is entrepreneurship. One task of the course is producing a product and marketing it. Septyn and her group chose a spinach-based product as the main ingredient. This idea emerged from Stube HEMAT Yogyakarta's activities regarding food diversity, food processing, and entrepreneurial ideas. In this activity, participants learn not only to recognize the food potencies in their surroundings but also to develop creativity as income.

 "I chose spinach chips as a snack product to be promoted because spinach has many benefits, especially for health, familiar to the public and affordable. "The snack product is commonly consumed by various people groups, so it is not only delicious but nutritious for the body," she explained. Several genus of spinach are often found in Indonesia, each with its own characteristics: 1) Amaranthus viridis has broad but small leaves, green stems, and reddish-green flowers, and the seeds are easy to pick. 2) Amaranthus dubius has small and short leaves, green and red leaves, the stems have small spines in the leaf axils, and the flowers are green. 3). Amaranthus palmeri has dark green leaves of medium size, dark green stems, and dark green flowers, but has the highest nutrition. 4) Amaranthus hybridus, a natural cross of red and green spinach, has large green leaves with clustered flowers. 5) Amaranthus cruentus, red spinach, has red leaf surfaces and greenish on the reverse surface.

Spinach chips can be an alternative snack because they have several advantages, namely first, snack lovers not only consume snacks but also get nutrition from spinach; second, this spinach chips product does not use MSG; third, spinach chips are suitable as an alternative snack with the right packaging size when traveling and it is edible any time; and fourth, spinach chips have a long expiration date of several months.

There are some challenges faced in the production process, such as the dough is  too runny or too dry because we are still looking for the right ingredients, the manual rolling process using hands with a wooden roll, and molding the dough into triangles using a knife. If the dough is too hard it will be difficult to achieve the right thickness, and the spinach chips will not be well cooked, whereas if the dough is too soft it will be difficult to lift and will break easily because it sticks to the base, so you have to re-mold it. Apart from that, the heat of the fire when frying also determines the level of doneness and color of the chips.

The spinach chips were marketed during a student expo held on campus. The consumers responded well to spinach chips. They are interested and enthusiastic to buy them because they are uniquely made from spinach, with their various flavors available, such as sweet corn and balado, besides the original taste.

Septyn emphasized that in the work field, everyone must prepare his/her self-confidence, ability, and creativity, taking part in an internship or part-time work programs that are relevant to field of study, including building networks through seminars, workshops or other events that can help to connect with people in your field of interest. Come on, young people, start recognizing your abilities and make breakthroughs! ***