CHENNAI:At conventional care centres, people with mental health issues are asked to attend various sessions and therapies for rehabilitation. But, Better Chances employs people with mental health issues, and gives them an opportunity to voice their problems, negotiate human values and learn through recreational activities. The wellness centre was started in 2013 at Villivakkam by Porkodi Palaniappan. The centre was moved to Anna Nagar in February 2017. Currently, Better Chances has employed six people to make pickles. At the centre, Bala Murugan is the administrator, and Kavitha is the caregiver. They’ve been given an identity card to bring in a sense of acceptance and acknowledgement.
“I am against forced medication and institutionalisation. Recovery centres are generally flooded with patients and simple values and gestures go unnoticed. Here, we keep wellness as the focus and work on the diagnosis around it. Our motto is inclusivity. Mental health should be taken to the masses,” says Porkodi. True to their motive, the compact space is brightly lit, has paintings on the wall, a collection of books, saplings planted along the corridor and buzzes with activity. Porkodi came up with the idea to help people with mental health issues earn their own livelihood when Padmini, one of the workers, joined them about six months back. She was earlier staying at a recovery centre, where Padmini learned to make garlic pickle in her rehabilitation classes. She diligently noted down the method in a crumpled piece of paper.
Once she joined Better Chances, she taught the recipe to everyone. She knew the measurements only for one kilogram of pickle and was particular about the quantity and would monitor every person carefully. “People need a space to explore without ideas being thrown at them. Despite having a dysfunctional left arm Padmini amma would take part in all the activities. Everybody is given equal importance and all their opinions are taken into consideration. It’s amusing when they decided to use costeffective measures like using sachets instead of glass bottles,” explains Porkodi .
They also took part in a project to make cupcakes and plum cakes last year with volunteers. Here, the employees are taught using practical lessons. Porkodi observes every member and based on their behavioural pattern, she decides a suitable method of working for them. “We don’t attach any labels to them. We help break the already existing ‘patient image’ and condition them to think as independent employees,” says Porkodi who has been engaged in rural and urban camps for over 15 years. Pickle-making apart, the workers are trained in art-based therapies as well. This includes playing with colours, musical jam sessions, tai chi and drama.
Their latest product range is called ‘Aham Suki’ meaning ‘We are happy’, offering five products — garlic pickle, dhal powder, curry leaves powder, gooseberry pickle and inji puli thokku. “The problem is that everybody hopes for recovery in a patient with mental health issues. But, it is up to the person to define recovery. I believe people must understand that charity can be empowering. Over the years I have observed a boost in confidence, awareness and social skills among the workers. Rather than maintaining a checklist, give them a chance to do what they like. I’ll let them become part of the management soon and I will be only a peripheral support,” says Porkodi with a hope to expand the wellness centre and take their products to organic shops in the city.
Benefits of pickle-making
Porkodi feels that pickle-making has many effects on a person’s motor functioning. The peeling of garlic involves dexterity skills. Following step-wise instruction helps with listening and memory. Maintaining a consistency in the measurement involves recollecting and math. Mixing involves hand-eye coordination. And packing the products helps with team coordination and communication.
Better Chances is located at V 31, V Block, 13th Street, Anna Nagar. For details call: 9840775918