Podcasts about wwoof world wide opportunities

“The parent’s job as teacher on the road is to just create surface area between your kid and yourself and the world.”  –Julie Frieder In this episode of Deviate, Rolf and Julie talk about what a “Wonder Year” is, how she got involved with family travel, and why traveling with children is possible and enriching for everyone involved (1:30); how to get started planning a family vagabonding journey, where to go, how long to go, how to save money, and why travel is good for your mental health (14:00); how to involve your kids in planning a travel journey, why being open to serendipity can wok better than micromanaging activities, what “worldschooling” is, and how to plan education activities on the road (27:00); how parents can learn alongside their kids on the road, and how to deal with challenges like homesickness and culture shock (39:30); the task of returning home after a long journey, and how travel makes us better parents (46:00). Julie Frieder is the coauthor (along with Angela Heisten and Annika Paradise) of Wonder Year: A Guide to Long-Term Family Travel and Worldschooling. Notable Links: The Vagabond's Way, by Rolf Potts (book) Hydrogeology (geology focusing on groundwater) Temple Grandin (animal behaviorist) “Awe Is Good for Your Brain,” by Florence Williams (Outside article) WWOOF (World Wide Opportunities on Organic Farms) Unschooling (experiential learning method) HSLDA (homeschooling resource website) Worldschoolers (Facebook group) Lands of Lost Borders , by Kate Harris (book) The Deviate theme music comes from the title track of Cedar Van Tassel's 2017 album Lumber. Note: We don't host a “comments” section, but we're happy to hear your questions and insights via email, at deviate@rolfpotts.com.

Partners since birth, our first guest Stephen Servis owns Servis Events with his twin brother Nicolas. Stephen joined us on the show to discuss how both he and his brother became chefs through some pivotal decisions made earlier in their lives. Years later, Stephen and his brother built a reputation based on being heavily tattooed twin Chefs. Post pandemic, they decided to try something new and found WWOOF (World Wide Opportunities on Organic Farms) while staying with at a farm to work. This led them to another farm, located in Maine, where the seeds for Servis Events were planted and began to bloom. Now, they're back in Bucks County, sourcing the most nutrient-rich ingredients from local farms, providing a multi-course Chef's Tasting Menu to individuals looking for their services as private Chefs through Servis Events.Our next guest helps Center City celebrate Vietnamese cuisine and culture, along with so much more at Miss Saigon. Chuong Nguyen is the Operating Manager and one of the co-owners of Miss Saigon in Philadelphia. The multi-level restaurant and bar offers an elevated take on Vietnamese street foods; providing menu options that are served family-style to encourage patrons to experience a variety of the tastes and flavors of the culture's cuisine. In addition to celebrating Vietnamese cuisine, the venue also provides a celebration full of PRIDE through their cocktail menu: There is a cocktail created for every color of the PRIDE flag! And be sure to reserve your opportunity to eat, drink, and sing inside their private Karaoke room with your friends! And keep your ears peeled through the end of this week's episode to find out when their first drag show will happen!Our last guest has brought people together on a global level! Gizem White, who is an expert in Gastrodiplomacy and is the Founder and CEO of the Turkish Coffee Lady located in Alexandria, VA. Gizem's story began as she desired to share the history--and cups--of Turkish coffee with like-minded individuals. And in 2012, Gizem created a non-profit food truck called The Turkish Coffee Truck, where she handed out free cups of brewed Turkish Coffee. Years later, her efforts brought her media attention and recognition, including an article which stuck and later became synonymous with her brand. So in 2017, she created the Turkish Coffee Lady brand in the U.S. Now, after visiting several countries and cities across the globe, Gizem and her brand Turkish Coffee Lady are considered as a "Friendship building initiative between Turkey and the USA," according to the US government. I don't know about you, but the love of a great cup of coffee is a perfect way to bring people together--so stay tuned until the end to hear how you can buy some of her Turkish Coffee Lady blends and enjoy it with some new friends!

In this episode of Inside the Path to Success, we had an awesome conversation Nic & Steve Servis, owners of Servis Events. This was a ton of fun, and we got into everything from food, to business, to farm life, and everything in-between. We hope you enjoy!"Servis Events is made up of identical twin brothers Nicolas and Stephen Servis. They have been cooking in the Bucks County area for over ten years now, and after being forced to leave their restaurant jobs due to COVID, they came up with this private dining service. Their education started at Middle Bucks Institute of Technology where we were both enrolled in the Culinary Arts program. After completion, they went on to get our associates degree in Hotel and Restaurant Management from Bucks County Community College. The rest was taught in the kitchen. They both truly became deeply interested in the farm-to-table world when holding chef de partie positions at The Mainland Inn. Yes, they have worked in a lot of the same restaurants! They did full animal butchery, gardening, growing under lights, tapping maple trees for syrup, raising bees and spinning the honey, making our own hot sauces & vinegars, foraging for garnish and such. They were in our own little heaven of a restaurant. When volunteering at Quarry Hill Farm, Stephen was told about the WWOOF (World Wide Opportunities on Organic Farms) program. A pitch that said you could travel for free, as long as you offer your work to the farmers in exchange for housing and meals. Well, five years later, the time was just right and they spent 2 months on Flying Pond Farm in Vienna, Maine in the summer of 2020. Thats where this whole idea became just a distant reality. After countless conversations with the farmer and his family (Harold and the Grams), we had somewhat of a plan of attack for when we returned home to start cooking these private events. After a little bit of revising, they had our vision!"

“Your life is your story. Write well. Edit often.”  - Susan StathamAshley Colby Fitzgerlad's life is one in which passion meets purpose. She dared to take the road less traveled; the road that many of us only glimpse in bleary-eyed daydreams. To venture into the unknown, guided by a burning question of “What could be?” takes a leap of faith. It is an act that tests your resolve, questions your motives, grades on your patience, and thus, builds your resilience.With the burning desire to learn through the experience of living a life of sustainability and subsistence farming, Ashley and her husband purchased land in Uruguay while a trip volunteering with WWOOF (World Wide Opportunities on Organic Farms) with the intention of creating a life there.Ashley's academic background in subsistence food production in the US fanned her desire to immerse herself in a community that practiced this lifestyle at large. It is through this lens that she examines how lifestyle choices can address social and environmental problems.In this episode of The Regenerative Real Estate Podcast, Ashley tells a gripping narrative of what led her to Uruguay, the hardships encountered, and the endeavors she has taken on. From raising a family to starting the Rizoma Field School, Ashley's story is nothing short of extraordinary. Through her lived experience of regeneration, Ashley helps to put the pieces together on how sustainability is couched within social systems that can be drivers for positive change and transformation.To learn more about Ashley's work you can visit her new site SuLoFair or pickup her book Subsistence Agriculture in the US: Reconnecting Work, Nature, and Community. 

Connor Garrett is a Carpenter living on San Juan Island. This episode talks about Connor's time being a farmer in his early twenties through WWOOF (World Wide Opportunities on Organic Farms) and how his experiences on the farm still serve as the foundation for his passion to serve his current community.

With 20 years of alpaca experience, Julie Taylor-Browne is a passionate exponent of Camelid Dynamic's kind and practical approach to handling alpacas and llamas. Her heart and ethos come through so clearly along with her infectious enthusiasm. In Julie's view, llamas get an undeserved bad reputation and her suggestion is we all go and make friends with a llama. She loves alpacas too of course and goes trekking with them both from her farm in Cornwall ( Carthvean Alpacas (http://www.carthveanalpacas.com/index.html) ). As well as sharing her journey which started in 1999, Julie offers some practical suggestions to new and prospective owners regarding toenails and injections and where to buy alpacas. Her website is loaded with articles and advice (http://www.carthveanalpacas.com/articles.html) which are free to access and download. Definitely worth exploring. LINKS (http://www.carthveanalpacas.com/index.html) Carthvean Alpacas http://www.carthveanalpacas.com/index.html (https://www.camelidynamics.com/) CAMELIDynamics Training Alpacas, Llamas & Their People A kind, efficient, safe and science based approach to training and managing llamas and alpacas. Whether you have 2 llamas or 200 alpacas CAMELIDynamics will save you time and make living with your animals easier and more fun. https://www.camelidynamics.com/ (https://wwoof.net/) WWOOF – World Wide Opportunities on Organic Farms Want to live and learn on organic farms worldwide? Want to share your life with other like-minded people? https://wwoof.net/ (http://www.feldenkrais.co.uk/) The FELDENKRAIS Guild UK By heightening our awareness of our movement, breathing and posture, the Feldenkrais Method® brings us closer to realising our full human potential. Bringing this into our lives, we learn to move more freely, with greater ease, flexibility and grace. The Method can permanently improve our posture, balance and coordination, awakening our innate capacity for life-long vitality and continuing self-development. http://www.feldenkrais.co.uk/

This week on The Delicious Story, we transition from terms such as “cranial therapy” and “myofascial techniques” to later talk about a charming, memorable meal involving pasta. Mary Beth Wims admits that her journey to becoming a physical therapist took twists and turns (much like our conversation), and yet it all worked out beautifully in the end. As our conversation unfolds, Mary Beth shares many highlights of her life adventure to date, which you'll likely marvel at as I did while you listen to her story. Mary Beth's experience in South Korea is particularly notable—you'll see why in this Delicious Story interview. In short time, Mary Beth and I came to talk about food and the glories of several delightful stories in Italy where Mary Beth worked with WWOOF (World Wide Opportunities on Organic Farms). This program offers volunteers an opportunity to live abroad where they work on an organic family farm in exchange for room and board. Mary Beth considered her experience exceptional and relates a favorite memorable meal from the experience. A TANGENT ON PASTA It's at this point that I ponder aloud the myriad of shapes and sizes of pasta. Where did they come from, and what do their shapes mean? Italy can't claim the invention of pasta since it was the Chinese who first made noodles, but they did take it to a new level creating an extensive variety of pasta with more ingredients, manifestations and names.My personal favorite is tortellini which was originally inspired by the naval of someone named Lucrezia Borgia. The name and connection represent what seems central to Italian cuisine and pasta in particular—the visceral connection of shape and design to the pleasure of eating. I learned about tortellini and other delicious anecdotes about pasta over at NPR in a piece featuring the cookbook “The Geometry of Pasta” by Jacob Kenedy and Caz Hildebrand. Pasta is a food that inspires many whims. I have been known to stand in front of the many noodles in the grocery aisle and ponder the perfect recipe to sample the multiple options. Do those shapes change the flavor? What is the nuance in the bite of a thick pasta versus a thin one? Perhaps sampling all pastas would yield answers.What it boils down to is that the shapes each match the unique imagination of culinary designers with beginnings in flour, egg, water and oil turned into three-dimensional realities. Those shells, bowties, tubes, and curlicues of noodles also influence the sauces that accompany them in dishes. Thicker ones work well with thicker sauces while the fine and thin noodles are best for light sauces. But even alone they are works of art as seen through the dozen pictured over at Plated. Which brings me back to Mary Beth and the gnocchi recipe she shares this week on The Delicious Story. She explains this recipe is a variation of the gnocchi traditionally made with potato that she ate in Italy. Per Beth, “I've not been successful in making gnocchi that way. They always turn out like wet mashed potatoes. Therefore, I'm sharing a cheat recipe. It would probably alarm actual Italians because it's not real gnocchi, but it's a heck of a lot easier to make. I thought it might be a fun thing to share with your listeners!” Ricotta Gnocchi1 lb fresh ricotta2 egg yolks3/4 c flour1/2 c grated Parmesan1/2 tsp. salt (recipe calls for 1 tsp but that's too salty for my taste)1/2 tsp. pepper Combine ingredients to make the dough. Divide dough into 4 pieces. Roll out into 3/4" rope, adding flour as needed to minimize sticking. Slice into 1" pieces. Drop into boiling water. Remove gnocchi as they begin to float - this will take just a couple minutes if you've got a good rolling boil going. Drain and serve as you please (parmesan cheese sprinkled over top, pesto, etc.)Mary Beth was fortunate to enjoy authentic gnocchi in the perfect setting. Listen in, and you can live the experience vicariously. Here is a step-by-step version with beautiful photos by Lindsay over at Pinch of Yum for those with the culinary gumption to try it. THE ROOT OF ALL PAIN INFLAMMATIONPerhaps only at The Delicious Story can we travel from pasta and a memorable romantic meal onward to foods that cause inflammation. Do I sound flip in saying this? I don't mean to be because inflammation is a bugger when people are dealing with pain. Most often wherever there is pain inflammation is right there. Mary Beth explains that her work with clients can include a discussion of the connection between diet and inflammation, and when it seems right, she'll connect patients with a nutritionist to explore ideas. A quick review of the topic on the internet yields a nonscientific result, but the consensus seems pretty clear that the Mediterranean diet wins points for possibly aiding in the reduction of inflammation. With that finding, I feel we've come full circle connecting Mary Beth's stories in today's show. She is a healer, traveler, and occasional carb and admitted dark chocolate enthusiast who loves the connections she has made with people many of which have taken place around the table.

Le 23/11/2018, Yann Bury du domaine alsacien La Grange de l'oncle Charles nous rendait visite à En Vrac, rue de l'olive à Paris. Dans ce deuxième épisode, on parle biodynamie, techniques diverses (avec ou sans bouse de vache), et woofing (de WWOOF : World Wide Opportunities on Organic Farms, système d'organisation qui consiste à faire travailler bénévolement des personnes sur une exploitation agricole et biologique, en échange du gîte et du couvert). https://www.lagrangedelonclecharles.com

Selma Kilpi on Kaustisella majaansa pitävä runonlaulaja, kansalaisaktivisti ja vapaa toimittaja. Kilpi on ollut mukana useiden ekokylien ja kansalaisjärjestöjen toiminnassa ja opiskellut laajasti kestävää kehitystä ja elämäntapaa. Kautta elämänsä hän on kantanut vahvaa yhteyttä saunaan, metsään ja tarinoihin. Tässä jaksossa jutustelemme vieraamme kanssa Vartiosaaren saunan terassilla lintujen laulun säestämänä. Teemme syväsukelluksen ekokylien maailmaan, jaamme näkemyksiämme saunan syvimmästä olemuksesta sekä puhumme runoista - ja myös laulamme niitä. Jaksossa mainittuja lähteitä: What is an Ecovillage: https://ecovillage.org/projects/what-is-an-ecovillage/ Livonsaaren yhteisökylä: http://yhteisokyla.net/ Sociocracy 3.0 - Effective Collaboration At Any Scale: https://sociocracy30.org/ Suomen Kestävän Elämäntavan Yhteisöt ry - SKEY: http://genfinland.weebly.com/ Marketta Horn (Ekomummu eläkkeellä) - Tervehdys Arkangelista: https://ekomummo.blogspot.fi/2018/04/tervehdys-arkangelista.html GEN-konferenssi: https://ecovillage.org/event/european-ecovillage-conference-2018/ Healing Circles -tapahtuma: https://www.tarkkila.fi/en/join-in/healing-circles-gathering/ A Neuroscientist Explores the "Sanskrit Effect": https://blogs.scientificamerican.com/observations/a-neuroscientist-explores-the-sanskrit-effect/ Ikikaiku - elämänperintösäätiö: https://www.facebook.com/ikikaiku/ Panu Pihkala - Päin Helvettiä: http://panun-ajatus.blogspot.fi/ Derrick Jensen - The Endgame: http://www.derrickjensen.org/endgame/ WWOOF – World Wide Opportunities on Organic Farms: http://wwoof.net/ Capoeira: https://en.wikipedia.org/wiki/Capoeira

On this weeks show we learn all about the non profit organization WWOOF with Daniel Eggert.  WWOOF is a worldwide movement linking volunteers with organic farmers and growers to promote cultural and educational experiences based on trust and non-monetary exchange, thereby helping to build a sustainable, global community. As a volunteer (or WWOOFer as we call them) you will live alongside your host helping with daily tasks and experiencing life as a farmer. As a host farm you will open your home to receive visitors from your own country or abroad who want to connect with the land and support the organic movement. Daniel did field work in South Australia in 2016 through WWOOF. We ask him about his trip with WWOOF including the sign up process, the preparations for the trip and his experience while in South Australia.     

From BCB... http://bestofbcb.org/tast-013-kevin-haggerty-of-fof/ What IS Friends of the Farms, and how does it serve the community of Bainbridge Island?  In this podcast BCB host Bob Ross talks with the organization's interim director, Kevin Haggerty, about his life experiences and his vision for the organization he serves. Kevin graduated just a few years ago from Lewis & Clark College with a dual degree in Philosophy and German. Following graduation he headed south and worked for AmeriCorps, teaching young people the value of urban agriculture and how to make it work.  After his time in AmeriCorps Kevin moved to Ireland, sponsored by the WWOOF (World Wide Opportunities on Organic Farms) program to work on a small farm.  It was that experience that led him to Bainbridge Island to work for Friends of the Farms. In this podcast Kevin describes his experiences and discusses the mission of Friends of the Farms. Due to rapid “suburbanization,” small-scale farming has become endangered on Bainbridge Island. Friends of the Farms believes that the history of farming on Bainbridge Island is a legacy worth cherishing, and is working to reverse this trend by protecting existing farmland and helping to acquire more land for expanding farming opportunities. Because one of the major barriers to the renewal of small farming here is the high cost of land, FOF focuses on providing workable land for farmers, through a variety of means: acquisition of land through city-sponsored initiatives, collaboration with land trust organizations, creation of leases for appropriate use of city-owned farmland, matching private landowners with farmers, and developing legacy land-giving programs. FOF believes that efforts to keep farming alive will create a more resilient local economy, protect the natural beauty of the landscape, and provide healthy food for our community. For more on how you can support this organization and become a volunteer, visit http://friendsofthefarms.org. Credits: BCB host: Robert Ross; audio tech and editor: Chris Walker; BCB social media publisher: Diane Walker.

From BCB... http://bestofbcb.org/tast-013-kevin-haggerty-of-fof/ What IS Friends of the Farms, and how does it serve the community of Bainbridge Island?  In this podcast BCB host Bob Ross talks with the organization's interim director, Kevin Haggerty, about his life experiences and his vision for the organization he serves. Kevin graduated just a few years ago from Lewis & Clark College with a dual degree in Philosophy and German. Following graduation he headed south and worked for AmeriCorps, teaching young people the value of urban agriculture and how to make it work.  After his time in AmeriCorps Kevin moved to Ireland, sponsored by the WWOOF (World Wide Opportunities on Organic Farms) program to work on a small farm.  It was that experience that led him to Bainbridge Island to work for Friends of the Farms. In this podcast Kevin describes his experiences and discusses the mission of Friends of the Farms. Due to rapid “suburbanization,” small-scale farming has become endangered on Bainbridge Island. Friends of the Farms believes that the history of farming on Bainbridge Island is a legacy worth cherishing, and is working to reverse this trend by protecting existing farmland and helping to acquire more land for expanding farming opportunities. Because one of the major barriers to the renewal of small farming here is the high cost of land, FOF focuses on providing workable land for farmers, through a variety of means: acquisition of land through city-sponsored initiatives, collaboration with land trust organizations, creation of leases for appropriate use of city-owned farmland, matching private landowners with farmers, and developing legacy land-giving programs. FOF believes that efforts to keep farming alive will create a more resilient local economy, protect the natural beauty of the landscape, and provide healthy food for our community. For more on how you can support this organization and become a volunteer, visit http://friendsofthefarms.org. Credits: BCB host: Robert Ross; audio tech and editor: Chris Walker; BCB social media publisher: Diane Walker.