My Farm, RDI, is featured in this new documentary.
Tuesday, November 30, 2010
Saturday, November 13, 2010
Last Minute Gardens
Fall is here but before it arrived we were able to get lots of plantings in the ground. This statement probably sounds completely opposite to traditional growing ideology. But because of our particular microclimate we won’t see really cold weather until January, which means there’s still time for growing. Unfortunately the light is shifting so we don’t have as many daylight hours. And this effects the plants. But because we got them in the ground in time, they should have a couple of months to get big and strong before the first frost.
Just as the weather is changing so are many things in my life. I officially handed over the reigns of my title as farm manager to our new managers. I was just filling in for them a couple of months as there was a gap. I’ve also changed houses. I just moved into my new abode, which is a strawbale cottage. It’s a little smaller but still sweet. In fact my deck (that overlooks the valley and the Pacific ocean) also has a hammock. But I’m still in major transition mode as my role is changing and finding my exact place with it.
Contemplating how to align the new bed (that's me in the red hat)
Beautiful new bed for bell beans...look at that soil!
Planting fava beans
Just as the weather is changing so are many things in my life. I officially handed over the reigns of my title as farm manager to our new managers. I was just filling in for them a couple of months as there was a gap. I’ve also changed houses. I just moved into my new abode, which is a strawbale cottage. It’s a little smaller but still sweet. In fact my deck (that overlooks the valley and the Pacific ocean) also has a hammock. But I’m still in major transition mode as my role is changing and finding my exact place with it.
Contemplating how to align the new bed (that's me in the red hat)
Beautiful new bed for bell beans...look at that soil!
Planting fava beans
Monday, November 1, 2010
Busy Busy….
My days are so busy. I’m not really complaining…Just saying really. From my Farm Manager responsibilities, to our community well-being meetings, and EOL classes. I’ve also started a 2 year long adventure in Earth Based Judaism. I’m taking a weekly class with about 20 other students and we gather weekly for 2 hours on a conference call led by Rabbi Sarah Etz Alon. And speaking of school I’m completing the graduate course work for IIN (Institute for Integrative Nutrition) as I completed my year long certificate course in August, and decided since I loved it so much to keep going. To top it off, in my spare time (lol) I’m taking guitar lessons. I’ve had about 4 now and can read music, play a few cords, and about 6 notes. Not much but it’s a start. And I’m super excited. I’m really excited about all the new things I’m learning.
Wednesday, October 13, 2010
Bolinas, California
Arriving….I arrived by car, after driving 10 long days across country from NY to Bolinas in mid August (I only now really feel like I’ve gotten my feet under me) During this drive I was given a glimpse as to how large this country really is. So many ecosystems. So many diverse cultures. Wow. All I can say or rather ask is how can our political system even contemplate absorbing so much diversity? How can we say, that what is good for a coastal city dweller, must be good for a large corn farmer, and visa-versa? But even with these large questions floating in my head, I was able to get completely caught up in the beauty and majesty of our wild lands and national parks…Such amazing geological formations, foliage and landscapes…From the Rocky Mountains to the Salt flats of Utah.
Chicago Deep Dish
Somewhere in Iowa
Arches National Park
Hitting 3,000 miles in the car
Lake Tahoe
Bolinas, CA
As I was saying, I arrived in mid August to my new home and job at Commonweal Garden in Bolinas, California, the primary demonstration site and educational center for the Regenerative Design Institute (RDI). We work in collaboration with Commonweal, a health & environment research institute and retreat center in Bolinas. Commonweal and our property are on the border of a magical place, the Point Reyes National Seashore. It’s not uncommon for me to see dancing foxes and lolling sea lions all in one day. I say magical, because this place has a really intense energy. It may come from the fact that this was sacred Miwok lands or that we are on a lost continent that is slowly rising out of the Pacific. Whatever it maybe Bolinas is special.
RDI has a collection of amazing programs & workshops that range from one-day classes like knitting & weaving to longer programs like the nine-month RDNA (Regenerative Design and Nature Awareness) course. Because these programs are hosted on the farm there are always students here milling about or sitting in our large yurt library having class. It’s usually very busy with these folks coming and going but then there are the quiet days when there are no students here and it is just my fellow work traders and staff. In total we are about ten people that all live here permanently in our small humble community. Our community’s main responsibility is to care for the land and the facilities of the educational center. For me personally this ranges in all different ways from gardening to teaching, as I’ve also been given in the interim the title and responsibility of Farm Manager for the next couple of months.
It’s been a blessing and a challenge, having these new pressures of Farm Manager…Farming in a new climate, new people, lots of animals…deer, voles, gophers, slugs, and quail, eating at our garden,….learning an unfamiliar land. But the garden is looking beautiful and my crew is awesome. I’m finally getting to really express my creativity and skills on this land.
As farm manager I get to live in a beautiful cordwood cottage with a deck that has a stunning view that overlooks the farm and behind that, the Pacific Ocean. I share with the rest of the community, the kitchen, office, bathhouse, and living room. This is just like past communities I’ve lived in. I really enjoy sharing, especially when we all get to partake in delicious organic meals straight from the garden and lots of stories.
The altar in my room in the cordwood
Composting Toilets
Bathhouse
Our living space
Another perk to living here is that I get to join in on the workshops taught here. We also get our own private EOL (Ecology of Leadership) class and I think this week I’m going to take an indigo dyes class.
A little note about the farm...So Commonweal Garden is Certified Organic and super diverse with our main growing area about 1.5 acres with a variety of plantings, a large kitchen garden, a 2 acre orchard, and tons of perennial zones. Because it’s California we grow year round so that means we are entering a season filled with brassicas (kale, cabbage, etc), though, this little valley I live in has it’s own weather patterns. It can be sunny and 80 in San Francisco (which is 20 miles away) and 40 and foggy here. As soon as the sun is gone from the sky it gets cold. Which makes me extra happy about my little cozy cottage. On hot dry days it’s a bit more of a challenge as we are on our own water system. We’ve got a couple of ponds and a creek that runs straight through the property that we collect water from to irrigate the plants, so we have to be extra thrifty when watering. But this also means that we have cool crisp unpolluted, unchemicalized water to drink.
RDNA's Garden Beds
Baby plants hardening off outside
Lion Paws
Snow Peas
Kitchen Garden
The farm is designed with a traditional permaculture infrastructure with greywater and rain catchment systems, composting toilets, swales, etc….As well as goats and chickens! I’ve gotten pretty proficient at goat milking and cheese making. And this week we may get our apple cider press out and start harvesting apples.
Basically to sum up, I’m working hard, but in a beautiful area of California and teaching beautiful people in a beautiful garden, so at the end of the day I’m exhausted but very happy.
Chicago Deep Dish
Somewhere in Iowa
Arches National Park
Hitting 3,000 miles in the car
Lake Tahoe
Bolinas, CA
As I was saying, I arrived in mid August to my new home and job at Commonweal Garden in Bolinas, California, the primary demonstration site and educational center for the Regenerative Design Institute (RDI). We work in collaboration with Commonweal, a health & environment research institute and retreat center in Bolinas. Commonweal and our property are on the border of a magical place, the Point Reyes National Seashore. It’s not uncommon for me to see dancing foxes and lolling sea lions all in one day. I say magical, because this place has a really intense energy. It may come from the fact that this was sacred Miwok lands or that we are on a lost continent that is slowly rising out of the Pacific. Whatever it maybe Bolinas is special.
RDI has a collection of amazing programs & workshops that range from one-day classes like knitting & weaving to longer programs like the nine-month RDNA (Regenerative Design and Nature Awareness) course. Because these programs are hosted on the farm there are always students here milling about or sitting in our large yurt library having class. It’s usually very busy with these folks coming and going but then there are the quiet days when there are no students here and it is just my fellow work traders and staff. In total we are about ten people that all live here permanently in our small humble community. Our community’s main responsibility is to care for the land and the facilities of the educational center. For me personally this ranges in all different ways from gardening to teaching, as I’ve also been given in the interim the title and responsibility of Farm Manager for the next couple of months.
It’s been a blessing and a challenge, having these new pressures of Farm Manager…Farming in a new climate, new people, lots of animals…deer, voles, gophers, slugs, and quail, eating at our garden,….learning an unfamiliar land. But the garden is looking beautiful and my crew is awesome. I’m finally getting to really express my creativity and skills on this land.
As farm manager I get to live in a beautiful cordwood cottage with a deck that has a stunning view that overlooks the farm and behind that, the Pacific Ocean. I share with the rest of the community, the kitchen, office, bathhouse, and living room. This is just like past communities I’ve lived in. I really enjoy sharing, especially when we all get to partake in delicious organic meals straight from the garden and lots of stories.
The altar in my room in the cordwood
Composting Toilets
Bathhouse
Our living space
Another perk to living here is that I get to join in on the workshops taught here. We also get our own private EOL (Ecology of Leadership) class and I think this week I’m going to take an indigo dyes class.
A little note about the farm...So Commonweal Garden is Certified Organic and super diverse with our main growing area about 1.5 acres with a variety of plantings, a large kitchen garden, a 2 acre orchard, and tons of perennial zones. Because it’s California we grow year round so that means we are entering a season filled with brassicas (kale, cabbage, etc), though, this little valley I live in has it’s own weather patterns. It can be sunny and 80 in San Francisco (which is 20 miles away) and 40 and foggy here. As soon as the sun is gone from the sky it gets cold. Which makes me extra happy about my little cozy cottage. On hot dry days it’s a bit more of a challenge as we are on our own water system. We’ve got a couple of ponds and a creek that runs straight through the property that we collect water from to irrigate the plants, so we have to be extra thrifty when watering. But this also means that we have cool crisp unpolluted, unchemicalized water to drink.
RDNA's Garden Beds
Baby plants hardening off outside
Lion Paws
Snow Peas
Kitchen Garden
The farm is designed with a traditional permaculture infrastructure with greywater and rain catchment systems, composting toilets, swales, etc….As well as goats and chickens! I’ve gotten pretty proficient at goat milking and cheese making. And this week we may get our apple cider press out and start harvesting apples.
Basically to sum up, I’m working hard, but in a beautiful area of California and teaching beautiful people in a beautiful garden, so at the end of the day I’m exhausted but very happy.
Tuesday, June 29, 2010
Hope
This graffiti has been on a wall outside the main shouk in Jerusalem as long as I've been visiting...And just recently someone painted over it and created this new one.
Thursday, May 27, 2010
Some Wonderful Articles
I just came across these great articles written about Hava V'Adam (my old farm) that I thought I would share for everyone to enjoy....To add another voice of love for this place.
This Is the World We Live In
New Voices: Eco Israel
This Is the World We Live In
New Voices: Eco Israel
Monday, May 3, 2010
It’s the beginning of another spring month and the weather is still cool with some occasional showers.
Flowers in the garden
My daily diet has been including such things as: artichokes, kale, swiss chard, fennel, kohlrabi, beets, lettuce, radishes, and white mulberries from the garden and omelets (made from our chicken’s eggs) and freshly baked sourdough bread. Supplemented of course with dried fruits, nuts, and grains from our co-op and fruits from the friendly neighboring grocer in the next town.
The days are also counting down with fewer holidays left for this Jewish year. In fact I believe there is just one. Shavuot. We just ran through 3 of them, Yom HaZikaron (Remembrance Day), Yom HaAtzma'ut (Independence Day), Lag B’Omer.
For both Yom HaZikaron and Yom HaAtzma’ut they are commemorated by a long siren throughout the entire country that sounds for 2 minutes. It’s such an eerie sound as everyone stops what they are doing to stand in a moment of silence. Even Israelis driving in their cars will pull over and get out of their car to stand. It is always a sorrowful yet beautiful moment for me especially when I reflect on how many millions of people are standing together at that exact moment.
Lag B’Omer is traditionally celebrated by families and friends getting together and lighting bonfires. It’s an amazing site to see with so many fires and so much smoke. For the festivities Yigal and I went for a hike through this beautiful mountainous forest near Jerusalem and met up with the rainbow festival camping out there. Needless to say there were tons of bonfires, singing, and music playing.
Flowers in the garden
My daily diet has been including such things as: artichokes, kale, swiss chard, fennel, kohlrabi, beets, lettuce, radishes, and white mulberries from the garden and omelets (made from our chicken’s eggs) and freshly baked sourdough bread. Supplemented of course with dried fruits, nuts, and grains from our co-op and fruits from the friendly neighboring grocer in the next town.
The days are also counting down with fewer holidays left for this Jewish year. In fact I believe there is just one. Shavuot. We just ran through 3 of them, Yom HaZikaron (Remembrance Day), Yom HaAtzma'ut (Independence Day), Lag B’Omer.
For both Yom HaZikaron and Yom HaAtzma’ut they are commemorated by a long siren throughout the entire country that sounds for 2 minutes. It’s such an eerie sound as everyone stops what they are doing to stand in a moment of silence. Even Israelis driving in their cars will pull over and get out of their car to stand. It is always a sorrowful yet beautiful moment for me especially when I reflect on how many millions of people are standing together at that exact moment.
Lag B’Omer is traditionally celebrated by families and friends getting together and lighting bonfires. It’s an amazing site to see with so many fires and so much smoke. For the festivities Yigal and I went for a hike through this beautiful mountainous forest near Jerusalem and met up with the rainbow festival camping out there. Needless to say there were tons of bonfires, singing, and music playing.
Friday, April 16, 2010
Pesach Break
This year I began my Passover with a search for chametz (food that contains grain i.e. bread). This was my first time participating in this ceremonial ritual of hiding chametz in random places throughout the house to have someone else search for it. Ironically it reminded me of an Easter egg hunt but instead of finding colorful eggs you collect old pieces of bread. Once collected, the bread is put into a fire and burnt. Part of the idea of hiding the chametz around is so that in your search you can also find real chametz that was accidentally left during the cleaning.
Another new phenomena for me this Pesach was schmora matzo. I had no idea what this was or its significance but Yigal was set on finding some. So we spent a late afternoon trekking through Jerusalem to a back alley matzo bakery to buy it. Schmora matzo is special because of its long process and the intentions that go into its creation. This special matzo begins as wheat that is grown with the specific intention of becoming future matzo. Special care is taken so that the flour once harvested and milled never comes in contact with water. Once the matzo dough is made, it's then hand cut, and baked in a giant wood-burning oven. And like any delicacy it is carefully weighed by the kilo, then sold for a price of 360 NIS (that’s roughly $100 with the current exchange). At first this seemed to me as a complete extravagance but any food created in the 'slow food' manner seems to have special energy and there's something about anything baked in a wood burning oven that has such a good flavor. Not to mention you are considered the hero of the Seder night if you can manifest this special round matzo for the table.
The wood-burning oven
Weighing the matzo
Leftover scraps of matzo
Seder night for me this year was very special, set in a beautiful backyard surrounded by tons of fig trees, lots of friends around a bonfire, matzo ball soup, and plenty of lamb.
Passover in Israel is a national holiday and many people take the entire week off to travel. A good portion of the country is off on vacation.
For my vacation time I did a three-day workshop intensive called Shomra HaGan (keepers of the garden). Which is a wilderness survival course based off of Tom Brown's teachings. During the program I learned survival skills like how to start a fire from scratch using a bow-drill, build a shelter, and tracking. I’m still working on my bow-drill technique; I can produce smoke but no substantial coal yet.
My instructor teaching me the bowdrill technique
The base where the coal is created
Another new phenomena for me this Pesach was schmora matzo. I had no idea what this was or its significance but Yigal was set on finding some. So we spent a late afternoon trekking through Jerusalem to a back alley matzo bakery to buy it. Schmora matzo is special because of its long process and the intentions that go into its creation. This special matzo begins as wheat that is grown with the specific intention of becoming future matzo. Special care is taken so that the flour once harvested and milled never comes in contact with water. Once the matzo dough is made, it's then hand cut, and baked in a giant wood-burning oven. And like any delicacy it is carefully weighed by the kilo, then sold for a price of 360 NIS (that’s roughly $100 with the current exchange). At first this seemed to me as a complete extravagance but any food created in the 'slow food' manner seems to have special energy and there's something about anything baked in a wood burning oven that has such a good flavor. Not to mention you are considered the hero of the Seder night if you can manifest this special round matzo for the table.
The wood-burning oven
Weighing the matzo
Leftover scraps of matzo
Seder night for me this year was very special, set in a beautiful backyard surrounded by tons of fig trees, lots of friends around a bonfire, matzo ball soup, and plenty of lamb.
Passover in Israel is a national holiday and many people take the entire week off to travel. A good portion of the country is off on vacation.
For my vacation time I did a three-day workshop intensive called Shomra HaGan (keepers of the garden). Which is a wilderness survival course based off of Tom Brown's teachings. During the program I learned survival skills like how to start a fire from scratch using a bow-drill, build a shelter, and tracking. I’m still working on my bow-drill technique; I can produce smoke but no substantial coal yet.
My instructor teaching me the bowdrill technique
The base where the coal is created
Monday, April 12, 2010
Yesh Meain's 5th Anniversary
The weekend before Passover was Yesh Meain’s 5th Anniversary for their exchange market. Because Passover is the national spring cleaning holiday, there were tons of things to be exchanged at the market. We had about 400 people come through and we also sold some baked goods and pizza. I learned how to make pizza, including the dough, in the wood-burning, so awesome.
Pics from the Market
Pics from the Market
Sunday, April 11, 2010
Wednesday, March 24, 2010
A View Into My World
Lunch...homemade sourdough bread, tahina, bulgar salad, fresh green salad from the garden, lemonade..yum
Decorative Mud Shelf in Salon
The Salon...Straw bail mud walls
Mud Dome with Garden
Jon Pierre the Dog
More gardens
Gardens
Artichoke!
Gardens
Tuesday, March 23, 2010
Spring is Here
It’s spring at Yesh Meain, which means it's time to cut the long grasses, mulch the garden beds in preparation for the summer heat, and plant tomatoes, eggplants, cucumbers, zucchini, and basil….Tons of summer preparation. I’ve also been starting to stake up the enormous amount of tomato plants that have volunteered growing everywhere around the farm...They grow in between the foot paths, by the water spigots, and other completely random places. What’s really amazing about the volunteer tomato plants is that because they are here so early we already have tomatoes producing flower buds and fruit. This is incredibly early, most nurseries in Israel aren’t even selling baby tomatoes plants yet.
Another good thing happening on the farm is that with the rains beginning to subside we will begin mud building. There is an outdoor shower in the works that I’m really excited to help with.
I'm also continually eating extremely well. Particularly with the help of a new fridge that was donated to the farm. It is three times the size of our last one and with it some how magically we have tons more cheeses, eggs, and spreads. It’s also the end of the citrus season here. So we’ve been enjoying fresh squeezed lemonade, grapefruit, and orange juice everyday. I’m also mastering some newly acquired pitot (the plural for pita) making skills. And I’ve finally figured out how to make a completely whole wheat challah that's actually fluffy!
I'm hoping to soon start posting pictures of all these lovelies I've been describing but I've got to find a cord for my camera first. So hopefully I'll get one soon.
Another good thing happening on the farm is that with the rains beginning to subside we will begin mud building. There is an outdoor shower in the works that I’m really excited to help with.
I'm also continually eating extremely well. Particularly with the help of a new fridge that was donated to the farm. It is three times the size of our last one and with it some how magically we have tons more cheeses, eggs, and spreads. It’s also the end of the citrus season here. So we’ve been enjoying fresh squeezed lemonade, grapefruit, and orange juice everyday. I’m also mastering some newly acquired pitot (the plural for pita) making skills. And I’ve finally figured out how to make a completely whole wheat challah that's actually fluffy!
I'm hoping to soon start posting pictures of all these lovelies I've been describing but I've got to find a cord for my camera first. So hopefully I'll get one soon.
Tuesday, February 23, 2010
Yesh Meain
It’s still winter in Israel but you wouldn’t be able to tell, with 90 degree days and me already having a beach weekend under my belt. I’m in my third week at Yesh Meain, the permaculture ecological center near Haifa. My days are filled with a variety of activities, my favorite being my daily snacking on passion fruit from the vine outside the salon. As for my schedule here, we start our mornings at 8am with a meeting to discuss the current projects. Sometimes participating in these projects means I plant a new bed of seedlings in some sort of permaculture design or companion planting, or bake sourdough bread for the community, or learn some new ecological component. Today it was making summer seed balls (little clay balls filled with seeds that can be planted or used in guerrilla gardening) to sell at this Saturday’s exchange market. Yesh Meain is wonderful magical place designed of cobb buildings, compost toilets, grey water collection systems, and bountiful gardens. It’s not a very big farm as it’s situated on one parcel of land in a moshav called Nahalal but there is so much going on, from the monthly exchange market, as mentioned before, to educational workshops, and school tours. But it’s not just and educational center, it’s also an intentional community.
From our morning meeting we choose our daily tasks. Our schedules are very flexible here as the motto of the farm encompasses “sustainability”. This motto not only embodies ecological functions but also a personal sustainable environment. Everyone puts in the amount of work they feel like putting in each day. If I need a break, a snack, a nap..I take one. Whenever I feel like it. This may seem like a surprising method to live by as the general assumption would be that people would take advantage of such freedoms but some how everyone knows their responsibilities and there is trust in a community like this that says, "if I can’t accomplish my task someone will take up my slack, and I will do the same for them”. Currently there are four volunteers including myself plus four permanent volunteers living and working here. It’s actually a small amount of people compared to what Yesh Meain has held in the past. But it is slower days here because of winter and Merav (the owner of the land/center) is pregnant and getting ready to deliver soon. This “sustainable” lifestyle, without stress and with such a supportive environment has been such a healthy place for me.
Another exciting thing going on in my life is that I’ve been working very hard on becoming a certified holistic health coach. I’m halfway through my course work, which means I am now able to see clients. I’ve been learning such powerful ideas about food and lifestyle choices and how they affect our nutrition and health. We are all biologically individualistic which means there is not just one answer, one diet, one lifestyle, that is right for everyone. It takes investigation and exploration to discover what works best for each person. But with just a couple improvements in our daily choices dramatic changes can occur. So if you are interested or know anybody that could use some help in improving their health I’m giving free consultations while I’m currently still in school…so let me know!
From our morning meeting we choose our daily tasks. Our schedules are very flexible here as the motto of the farm encompasses “sustainability”. This motto not only embodies ecological functions but also a personal sustainable environment. Everyone puts in the amount of work they feel like putting in each day. If I need a break, a snack, a nap..I take one. Whenever I feel like it. This may seem like a surprising method to live by as the general assumption would be that people would take advantage of such freedoms but some how everyone knows their responsibilities and there is trust in a community like this that says, "if I can’t accomplish my task someone will take up my slack, and I will do the same for them”. Currently there are four volunteers including myself plus four permanent volunteers living and working here. It’s actually a small amount of people compared to what Yesh Meain has held in the past. But it is slower days here because of winter and Merav (the owner of the land/center) is pregnant and getting ready to deliver soon. This “sustainable” lifestyle, without stress and with such a supportive environment has been such a healthy place for me.
Another exciting thing going on in my life is that I’ve been working very hard on becoming a certified holistic health coach. I’m halfway through my course work, which means I am now able to see clients. I’ve been learning such powerful ideas about food and lifestyle choices and how they affect our nutrition and health. We are all biologically individualistic which means there is not just one answer, one diet, one lifestyle, that is right for everyone. It takes investigation and exploration to discover what works best for each person. But with just a couple improvements in our daily choices dramatic changes can occur. So if you are interested or know anybody that could use some help in improving their health I’m giving free consultations while I’m currently still in school…so let me know!
Tuesday, January 26, 2010
Israel
I’ve been back in Israel for a week now….exploring, learning, revisiting. It’s been amazing. I’m currently staying in Bet Zait, which is a beautiful neighborhood outside of Jerusalem. Technically it is winter here, but in Israel, winter is when all the rains come and everything turns green and flowers. In fact Tu B’Shvat is the upcoming holiday, also know as the New Year’s for the trees because now is the time when the almond trees develop their blossoms. There is a beautiful seder for Tu B’Shvat which involves the four seasons and the mixing of red and white wine; very Kabbalistic but everyone here recognizes it. But back to my current home, Bet Zait. This neighborhood is also home to an ancient archeological site, no not ancient Hebrews, but dinosaurs. It’s funny to me how much is in Israel within such a small space. Yigal’s friends are generously letting us crash in their guesthouse here. They just recently adopted 6 acres of land, it’s definitely a fixer-upper, but this place is really special as it has over a hundred different types of fruit trees, mostly citrus, growing on it. A few days ago I helped them start a new vegetable garden near the house. It was wonderful to get my hands dirty and my body active again.
I also recently visited my old farm in Modi’in, Chava V’Adam, and helped out in the gardens there. And it was really amazing to see all the changes that were accomplished during this last semester….A addition to the kitchen, a medicinal herb garden, and a new shower floor for the outdoor shower. Visiting made me realize how much I missed my fellow Ecos and how much I missed eating farm food…whole grains…lots of veggies.
Next week I head up to the north to start working on the permaculture farm in Nahalal. I’m very excited to begin this new chapter and hopefully eat lots more organic veggies.
I’m still continuing my studies with IIN. It’s been amazing how quickly it’s all going. I’ve learned so much already and I can’t wait for more lessons. I’ve listened to such inspiring lectures by some of the greats like David Wolf, Marion Nestle, and Joshua Rosenthal.
I also recently visited my old farm in Modi’in, Chava V’Adam, and helped out in the gardens there. And it was really amazing to see all the changes that were accomplished during this last semester….A addition to the kitchen, a medicinal herb garden, and a new shower floor for the outdoor shower. Visiting made me realize how much I missed my fellow Ecos and how much I missed eating farm food…whole grains…lots of veggies.
Next week I head up to the north to start working on the permaculture farm in Nahalal. I’m very excited to begin this new chapter and hopefully eat lots more organic veggies.
I’m still continuing my studies with IIN. It’s been amazing how quickly it’s all going. I’ve learned so much already and I can’t wait for more lessons. I’ve listened to such inspiring lectures by some of the greats like David Wolf, Marion Nestle, and Joshua Rosenthal.
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