WWOOFING
I spent most of April and May 2017 studying for my CAP cuisine exams. This included a 1000+ page book of techniques and recipes, two shorter manuals on food safety, science and nutrition, and countless hours preparing for other non-cooking related tests (oral English, French, Math & Science and History and Geography). It was the first time I'd been a student since graduating college in 2009, and perhaps the first time I've ever been genuinely interested in the subject I was studying. Even before exams came to an end on June 9, I could feel the presence of a hole slowly growing that would need to be filled in. In addition, I felt like what I'd learned was mostly theory, and I was curious to cement my new knowledge with some firsthand experience.
A few weeks earlier, I met Caitlin, a friend of a friend's friend, on her weekend in Paris before embarking on a month-long adventure on an Alaskan goat farm. Inspired by her journey (and charmed by her Instagram videos of baby goats), I signed up on the WWOOF (World Wide Opportunities on Organic Farms) website, paid the 25 euro fee for access to the French farm network, and was quickly accepted to two different farms, a goat cheese producer near Dijon and a small private farm near Brest. I enjoyed both experiences so much that I plan WWOOF regularly, schedule permitting. Have a look below at some takeaways and photos from each of the farms I've worked on.
La Chevrerie de Blancey
The entrance to the goat farm in Blancey, France (near Dijon) where I volunteered in June 2017
This is one of the baby goats. Hanging from its neck are wattles, "hair-covered appendages of flesh hanging from the throat area...which serve no purpose, and are believed to be a genetic trait 'left over' from evolution..." - in case you were curious.
The future of advertising is a QR code in your starter (which was delicious, btw).
The entrance to the goat farm in Blancey, France (near Dijon) where I volunteered in June 2017
La Ferme de Languerouet
The second farm I worked at was run by Estelle and Sébastien. Pictured here is a Japanese WWOOFer named Yu on the farm at the same time as I was there, walking past Estelle and Seb's home on the right.
I stayed in this caravan for two nights, while Yu stayed in another. Bare bones, but serene.
Finally, here's Justin the Malaysian cock, my other little bud. He's full grown but is quite small because of his species. He had no trouble just chilling out on my arm while I stroked his feathers. Apparently he has a girlfriend now.
The second farm I worked at was run by Estelle and Sébastien. Pictured here is a Japanese WWOOFer named Yu on the farm at the same time as I was there, walking past Estelle and Seb's home on the right.
Clé des Bois
Over this holiday weekend in France, I slashed through nettles and ferns on a farm in Saint-Hilaire-le-Vouhis (near La Rochelle) with my friend Jack. The farm had a herd of sheep that would avoid eating the nettles/ferns if they were too high.
We each had favorite tools. Jack preferred the steady rhythm of a scythe slashing through the bases of the nettles and ferns, while I stuck to creating piles of weeds and branches using a pitchfork.
We also enjoyed these campfire pork chops and fire baked potatoes, all eaten with our hands, of course.
Over this holiday weekend in France, I slashed through nettles and ferns on a farm in Saint-Hilaire-le-Vouhis (near La Rochelle) with my friend Jack. The farm had a herd of sheep that would avoid eating the nettles/ferns if they were too high.