Latest / Homestead And Heal Podcast / Ep 9: WWOOFing in Europe and Hosting WWOOFers: Stories from France, Italy, and the Homestead

Transcript

Ep 9: WWOOFing in Europe and Hosting WWOOFers: Stories from France, Italy, and the Homestead · Homestead And Heal Podcast

• 0:02
  SPEAKER_00: Welcome to Homestead and Heal.
• 0:04
  SPEAKER_00: I'm Scott.
• 0:05
  SPEAKER_03: And I'm Lindsay, and we live with our three children on a farm in Vermont.
• 0:10
  SPEAKER_03: Our lives revolve around growing food and medicine, working with the body, and trying every day to live in deeper relationship with the earth.
• 0:18
  SPEAKER_03: And now we're welcoming guests to our farm for intimate retreats where they can slow down and feel deeply into this earth-body connection.
• 0:26
  SPEAKER_00: This podcast is about remembering something many of us have forgotten: that we're not separate from the natural world.
• 0:32
  SPEAKER_00: Our bodies are part of it.
• 0:34
  SPEAKER_00: Our healing comes through it.
• 0:35
  SPEAKER_00: And when we reconnect to both, our purpose often begins to reveal itself.
• 0:40
  SPEAKER_03: Through conversations with herbalists, farmers, body workers, and people walking unconventional paths, we explore what it looks like to step outside the modern paradigm and build lives rooted in connection, healing, and reciprocity with the earth.
• 0:55
  SPEAKER_03: Welcome to Homestead and Heal.
• 0:58
  SPEAKER_03: This is part two of a solo duo episode where we're where we aren't actually interviewing someone.
• 1:10
  SPEAKER_03: It's just me, Lindsay, and Scott.
• 1:15
  SPEAKER_03: And this episode is going to be about our trip to Europe and the farms that we volunteered on there, as well as the woofers who have come and stayed at our farm.
• 1:28
  SPEAKER_03: And we really love this program, the worldwide opportunities on organic farms, and we certainly want to just promote it.
• 1:38
  SPEAKER_03: And as it is, our season, I believe, is full.
• 1:44
  SPEAKER_00: Most likely, and unless something changes.
• 1:46
  SPEAKER_03: Unless something changes or unless the very perfect fit person comes along, which is something that just recently happened.
• 1:54
  SPEAKER_00: But she left.
• 1:55
  SPEAKER_03: But she's now gone, and and we'll tell more about her.
• 1:58
  SPEAKER_03: But the thing that we do have space for is our homestead and heal retreats, which is a different sort of experience.
• 2:04
  SPEAKER_03: But I do want to just say that we have our first guest here for a homestead and heal retreat.
• 2:10
  SPEAKER_03: And she's amazing.
• 2:11
  SPEAKER_03: And just in a couple days, it's already been such a beautiful, powerful experience for her and for us.
• 2:20
  SPEAKER_03: And I just feel more and more sure that bringing people to our land to heal through connection to body and earth is very much the path we're meant to be on.
• 2:35
  SPEAKER_03: If you're interested, that is an option.
• 2:37
  SPEAKER_03: And we would love to have you this summer or fall for a retreat for yourself or a couple or your whole family.
• 2:46
  SPEAKER_03: You can bring little kids, whatever.
• 2:48
  SPEAKER_03: We're just, we really want to just have it be fluid and open, and we're excited to meet more people here.
• 2:54
  SPEAKER_00: And if you are interested in woofing here, you can sign up for woof and you can contact us that way.
• 2:59
  SPEAKER_00: And perhaps something will open up, or if not, we can connect and talk about next summer.
• 3:05
  SPEAKER_03: Absolutely.
• 3:06
  SPEAKER_03: So we wanted to tell a little bit about our experience woofing in Europe, which was in 2008.
• 3:17
  SPEAKER_03: Probably 2000, yeah, 2000, early 2009 was when we did that actually.
• 3:23
  SPEAKER_01: Yeah, right.
• 3:24
  SPEAKER_03: And so it was a couple of years after Scott and I met, and we had finished working at the ecology school where we met, and we'd had our community garden plot where we really, especially Scott, fell in love with growing food.
• 3:38
  SPEAKER_03: And we knew we were coming to a farm closer to where we live now to apprentice for a season.
• 3:46
  SPEAKER_03: And so we had this winter off or like a couple month span where we just thought, let's just go on a trip.
• 3:53
  SPEAKER_03: So we went for two months, right?
• 3:55
  SPEAKER_03: To Europe.
• 3:56
  SPEAKER_03: I think we went to Europe for two months.
• 3:59
  SPEAKER_03: And three of those weeks we stayed on farms.
• 4:03
  SPEAKER_03: And the rest of the time we were traveling around, we had a friend to visit in Spain, and we met up with another friend who was woofing in Italy and visited some of the big cities there.
• 4:14
  SPEAKER_03: But the first place we went on our woofing adventure was to a farm.
• 4:19
  SPEAKER_00: Chichtaberry.
• 4:21
  SPEAKER_03: Yeah, Chichtaberry, which is Basque word for blueberry.
• 4:24
  SPEAKER_00: Yeah.
• 4:26
  SPEAKER_00: Basque spelling is weird, like all X's and T's and R's, right?
• 4:29
  SPEAKER_03: Yeah, so this was Basque France.
• 4:32
  SPEAKER_03: So very southwestern France, very close to the Spanish border.
• 4:39
  SPEAKER_03: And it was like a part of France that I never I just didn't even know that there was a Basque region in France.
• 4:47
  SPEAKER_03: And it was so cool.
• 4:49
  SPEAKER_03: We just absolutely loved it.
• 4:51
  SPEAKER_00: It was very beautiful.
• 4:53
  SPEAKER_00: We were the farm was like within view of the Pyrenees, and you could see the sea from this farm.
• 5:01
  SPEAKER_00: That was just like these amazing rolling hills, not quite mountainous, but almost like there were sheep grazing and yeah, the ocean in the distance.
• 5:10
  SPEAKER_00: So green and so beautiful.
• 5:12
  SPEAKER_03: And we were there in I think February or something.
• 5:17
  SPEAKER_03: Yeah, I would say probably.
• 5:18
  SPEAKER_00: I bet it was February when we were at that farm.
• 5:20
  SPEAKER_03: So we weren't there during their peak blueberry season, but they had no there were no blueberries.
• 5:27
  SPEAKER_00: There were not even leaves on the blueberry bushes yet.
• 5:29
  SPEAKER_00: They were just coming out, I think.
• 5:31
  SPEAKER_03: So we were there more to just help with random kind of side projects.
• 5:36
  SPEAKER_03: But one of my memories is just, I think, our first dinner with the family.
• 5:41
  SPEAKER_03: It was a husband and wife and a friend of theirs, a man who had come from Paris.
• 5:47
  SPEAKER_03: And then they had a daughter who was maybe nine, seven or two.
• 5:50
  SPEAKER_00: Yeah, I think she was nine or ten.
• 5:52
  SPEAKER_00: And the the man that was there was woofing there, and he had told us later in the week that he was like, no, Laurence, the wife, was like an old boyfriend of hers.
• 6:04
  SPEAKER_00: Yeah.
• 6:04
  SPEAKER_03: Remember it?
• 6:05
  SPEAKER_00: There were some very French sort of vibes things going on.
• 6:09
  SPEAKER_00: Yes.
• 6:10
  SPEAKER_03: And yeah, so that first dinner we sat down with Noelle and Laurence, the couple, and I spoke no French beyond merci and bonjour, and just five words, probably.
• 6:24
  SPEAKER_00: Oh, probably a bit better than that.
• 6:26
  SPEAKER_03: No, really, I knew very little.
• 6:28
  SPEAKER_03: You you learned some French.
• 6:29
  SPEAKER_00: I learned French, but I'm never confident to try using language skills.
• 6:33
  SPEAKER_03: Like at least speaking them, I can sometimes understand a little bit, but I'm usually not very confident to but especially at that point in my life, it was uncomfortable to just be seated at a table not speaking.
• 6:48
  SPEAKER_03: So I wanted to have conversation and didn't couldn't speak in French.
• 6:52
  SPEAKER_02: Yeah.
• 6:53
  SPEAKER_00: So I was like trying to speak in English, and I don't remember exactly how Laurence, who had picked us up that day, she was like, she was very accommodating of our lack of language.
• 7:06
  SPEAKER_00: And then we maybe hadn't really been around her husband Noelle very much at all until that dinner, I think.
• 7:14
  SPEAKER_00: Yeah.
• 7:14
  SPEAKER_00: And he was like talking to us incessantly in French, like almost as if he said it louder or said it more times, we were going to understand.
• 7:25
  SPEAKER_00: And it was a little bit stressful.
• 7:27
  SPEAKER_03: And then wasn't he, why are you here if you don't speak French?
• 7:30
  SPEAKER_03: Basically, more or less.
• 7:32
  SPEAKER_00: I think he was more like he ended up again, we ended up really liking him, and he was really kind to us and he was funny.
• 7:39
  SPEAKER_00: But I think it was more he wanted us to be trying.
• 7:44
  SPEAKER_00: I think that's what it really was.
• 7:46
  SPEAKER_00: But we were maybe unsure of what he was trying to get.
• 7:49
  SPEAKER_03: It's very hard to try if you don't know Mary.
• 7:53
  SPEAKER_00: That's true.
• 7:53
  SPEAKER_00: It's true.
• 7:54
  SPEAKER_03: I had Spanish and Italian, but French is feels like a whole nother beast.
• 7:59
  SPEAKER_03: But anyway, it was the beautiful the most beautiful thing about being there, besides just meeting that this beautiful little family was Laurence made these amazing meals, like multiple courses every day.
• 8:14
  SPEAKER_03: And we just looked back at our pictures from that trip to see.
• 8:18
  SPEAKER_03: I just wanted to kind of refresh my memory.
• 8:21
  SPEAKER_03: But yeah, this amazing, she made this amazing, I don't even know what you'd call it, like a it wasn't like a quiche, but it was like a it had tuna and it was eggy in this beautiful sunflower sort of mold.
• 8:37
  SPEAKER_03: Yeah, so that it looks like this beautiful sunflower and delicious.
• 8:41
  SPEAKER_00: They had the agro tourism, they had the beautiful old house on their property.
• 8:45
  SPEAKER_03: Yeah, and they had a lot of amazing blueberry products too, right?
• 8:50
  SPEAKER_00: Like blueberry jam and amazing blueberry vinegar, which was new to us, and still it is something that you don't see here, but it was really good.
• 8:58
  SPEAKER_00: And yeah, they had this really cool, they called it their laboratory, their blueberry laboratory, which was like a nice kitchen for making they had, I have no idea how many acres it was, but it was a lot of blueberry bushes.
• 9:10
  SPEAKER_03: I don't even really remember where the blueberry bushes were now.
• 9:13
  SPEAKER_00: They rolled away from the the house in like all directions.
• 9:17
  SPEAKER_00: We have pictures.
• 9:18
  SPEAKER_00: There were it was like it was a bunch of acres of blueberry.
• 9:21
  SPEAKER_03: It would be really fun to see that place in in fall season.
• 9:26
  SPEAKER_00: Yeah.
• 9:27
  SPEAKER_00: Totally.
• 9:28
  SPEAKER_03: So yeah, we what one of the things we did there was we made that huco culture.
• 9:33
  SPEAKER_00: Yeah, so we were kind of Maybe you can explain what that is.
• 9:36
  SPEAKER_00: We were working with the other woofer that was there.
• 9:38
  SPEAKER_00: Do you remember his name?
• 9:40
  SPEAKER_03: I'm blanking our name.
• 9:41
  SPEAKER_00: I feel like it's gonna come to me.
• 9:43
  SPEAKER_03: Yeah.
• 9:43
  SPEAKER_00: But he was funny.
• 9:44
  SPEAKER_00: He was this tall, skinny French guy with gray hair.
• 9:47
  SPEAKER_00: He was older, somewhat older and maybe our age now.
• 9:51
  SPEAKER_03: Yeah, exactly.
• 9:52
  SPEAKER_00: Maybe older.
• 9:53
  SPEAKER_00: And he was like into martial arts, and he like Eric.
• 9:58
  SPEAKER_00: Eric.
• 9:59
  SPEAKER_00: Eric Eric.
• 10:00
  SPEAKER_00: He he criticized the way I moved my body the whole time we were there.
• 10:05
  SPEAKER_03: Too hard.
• 10:06
  SPEAKER_00: Too odd.
• 10:06
  SPEAKER_03: Too odd.
• 10:08
  SPEAKER_03: So we were he wanted it to be more like qigong, like going with the energy of the movement, and it was cool.
• 10:15
  SPEAKER_00: My flow was off or something.
• 10:17
  SPEAKER_00: He didn't there was something that was not right.
• 10:19
  SPEAKER_00: My posture was maybe worse back then.
• 10:22
  SPEAKER_00: I don't know what anyway.
• 10:24
  SPEAKER_00: He he was building these, I think he called them Hugo beds, and I don't know.
• 10:29
  SPEAKER_00: I think we probably knew something about Hugo culture then, but it's like these beds.
• 10:34
  SPEAKER_00: When I see them in the States, people often use woody material, excuse me, bigger stuff on the bottom.
• 10:41
  SPEAKER_00: Often I see them in the US like raised beds, where you put down a bunch of carbon-rich material, starting with big stuff on the bottom and progressively smaller as you get to the top, and then you top it with some leaves and compost and things.
• 10:55
  SPEAKER_00: And the idea being that it eventually creates this fungal dominant dominant soil that has just really super long release of nutrients and all that woody material.
• 11:08
  SPEAKER_00: You have all this carbon storing a bunch of nutrition that the soil life works on and gives you the slow release.
• 11:17
  SPEAKER_00: Um fireworks in the distance.
• 11:19
  SPEAKER_00: That's the 4th of July.
• 11:20
  SPEAKER_00: Happy 4th of July.
• 11:24
  SPEAKER_03: We're recording this after our children are asleep.
• 11:28
  SPEAKER_00: And so, yeah, but his were really, he was like referring to them as the tomb, remember?
• 11:32
  SPEAKER_00: So he was cutting these rectangles nearish to the house, and he was cutting these rectangles into the earth.
• 11:39
  SPEAKER_00: That's what when he first noticed I was too hard with my movements because we were digging out these digging a grave, basically.
• 11:45
  SPEAKER_00: Yeah, shallow, maybe not even a foot deep, but then laying in going and doing a bunch of pruning and cutting, starting with smaller than what I see here, but maybe the biggest material was maybe inch or inch and a half in diameter.
• 12:04
  SPEAKER_00: And then he was very specific about how it tapered down to much finer sticks as we worked our way up.
• 12:10
  SPEAKER_03: And what was he even wanting to plant in those?
• 12:12
  SPEAKER_00: I don't know what they were gonna plant in there.
• 12:14
  SPEAKER_03: Or so yeah, we were put to work on that project, and I feel like that was the main thing we did.
• 12:21
  SPEAKER_00: Some cleaning up around the edges and pruning and just spring cleanup stuff, I feel like.
• 12:26
  SPEAKER_03: Oh yeah.
• 12:27
  SPEAKER_03: Yeah, and then we just got to eat these really delicious meals and Laurence was a super amazing cook.
• 12:34
  SPEAKER_03: Yeah.
• 12:34
  SPEAKER_00: And a super amazing host.
• 12:36
  SPEAKER_00: They both were and they were just they had this white piano, remember?
• 12:40
  SPEAKER_01: Yeah, I do.
• 12:41
  SPEAKER_00: I got to sit and play piano, and they were really kind to me about that.
• 12:45
  SPEAKER_00: They thought that was cool.
• 12:46
  SPEAKER_03: And you're a great piano player.
• 12:50
  SPEAKER_03: And then, yeah, our last day, we they took us to BRETS.
• 12:57
  SPEAKER_00: So on our last day, Laurence said she was gonna tour us around through some of these really beautiful towns and some traditional Basque villages and stuff, which we did.
• 13:09
  SPEAKER_00: But the funny part about that story was as we were leaving, Noelle, her husband, said, I'll see you tonight.
• 13:18
  SPEAKER_00: And we said, Oh no, we're leaving today.
• 13:20
  SPEAKER_00: Laurence is bringing us around.
• 13:22
  SPEAKER_00: And then we're getting on the train to go to, I forget where we were going next specifically, but we're getting we're getting on the train this evening, and he was like, Yeah, okay, but I'll see you tonight.
• 13:34
  SPEAKER_00: Laurence runs late for everything, and you're gonna miss your train.
• 13:39
  SPEAKER_00: Yeah.
• 13:40
  SPEAKER_00: Sorry, uh huh, okay.
• 13:42
  SPEAKER_03: And then I think she asked me what time the train was, and I think I said whatever on the hour, like seven o'clock or something.
• 13:50
  SPEAKER_03: But the train was actually at 650 or something like that, 65.
• 13:57
  SPEAKER_00: And she basically like I was looking at my watch later in the day, and I didn't know how far away we are were, and I was like, I think we're like probably getting tight.
• 14:06
  SPEAKER_00: And Lindsay checked in with her.
• 14:08
  SPEAKER_00: Yeah.
• 14:09
  SPEAKER_00: And she was like, wait, what time is it?
• 14:11
  SPEAKER_03: She's like, oh no.
• 14:13
  SPEAKER_03: And then we were in a mad rush to get to the train station, and then got there at like the train had just left.
• 14:20
  SPEAKER_00: So five minutes after the train had left.
• 14:23
  SPEAKER_00: And so we went out to dinner and she was really apologetic, and we went and got crepes, I think.
• 14:29
  SPEAKER_03: Yeah, and it was still lovely and just really funny experience.
• 14:34
  SPEAKER_00: And actually that meant and she was just things happen for a reason and just take it for what it is, and that was a good lesson.
• 14:42
  SPEAKER_00: And then when we arrived back at the place, Noelle was like hanging out at the fire and remember.
• 14:50
  SPEAKER_03: Yeah.
• 14:52
  SPEAKER_00: With some beautiful younger woman, remember?
• 14:55
  SPEAKER_00: Yeah.
• 14:57
  SPEAKER_00: And he was like, ah, nice to see you again, like I told you.
• 15:02
  SPEAKER_00: Which was very funny.
• 15:03
  SPEAKER_03: And then that next day, when we were waiting for our train in Bayonne, was the town was actually just really fun.
• 15:10
  SPEAKER_03: Remember, they had that street.
• 15:11
  SPEAKER_00: There was like a music carnival musicians all over the place dressed up in really weird.
• 15:17
  SPEAKER_03: Yeah.
• 15:17
  SPEAKER_00: Remember?
• 15:18
  SPEAKER_03: Yeah, we never really quite figured out exactly what was going on there.
• 15:21
  SPEAKER_00: But yeah, we ended up having an extra day of just like hanging out in a cool French town.
• 15:26
  SPEAKER_03: But yeah, I'm just thinking about in the Basque region, that's where the Espalette pepper is grown really regularly, and they were hanging on all the houses to dry, even or even that time of year.
• 15:42
  SPEAKER_00: They were still they were hung up to dry, even that time of year.
• 15:45
  SPEAKER_00: Yeah, it was so pretty and that was that's the look of that particular part of the Basque region.
• 15:50
  SPEAKER_00: It's like these white sort of stucco or whatever sort of houses with these long ristas of uh long espah peppers hanging all over the place.
• 15:59
  SPEAKER_03: Which is so cool.
• 16:00
  SPEAKER_03: And we had I remember that dish she made with I think it was like a white fish with the red pepper sauce.
• 16:08
  SPEAKER_00: Yeah.
• 16:09
  SPEAKER_03: That was really yummy.
• 16:10
  SPEAKER_00: We picked up some really good Dijon with a bunch of Espla in it, and that got us through our trip.
• 16:17
  SPEAKER_00: I remember like having like baguettes baguettes with mustard on the train.
• 16:22
  SPEAKER_03: Yeah, for sure.
• 16:23
  SPEAKER_03: Yeah, that was a really fun place to be.
• 16:26
  SPEAKER_03: And so then from there, we stopped in Cinquitere in Italy.
• 16:30
  SPEAKER_03: Oh, yeah.
• 16:31
  SPEAKER_03: I said it with the accent.
• 16:33
  SPEAKER_03: That was fun.
• 16:34
  SPEAKER_03: I'd been there, but you hadn't, and it was beautiful and fun, and then whatever, Florence, and then eventually made our way to the eastern coast of Italy for our next farm.
• 16:49
  SPEAKER_00: Which was like about midway down the eastern coast near a town called or a city, small city.
• 16:55
  SPEAKER_03: Was that Lece?
• 16:56
  SPEAKER_03: No.
• 16:56
  SPEAKER_03: Or was that Ancona?
• 16:58
  SPEAKER_03: Oh, Ancona, yeah, Ancona.
• 17:00
  SPEAKER_03: Yeah, and that one was funny because the description, the Wolf description was like, My name is Franz, I live alone.
• 17:08
  SPEAKER_00: I have this permaculture site, I live by myself.
• 17:11
  SPEAKER_03: Yeah, and so we're waiting at the train station.
• 17:14
  SPEAKER_03: And again, this is Lee certainly didn't have smartphones at this point.
• 17:18
  SPEAKER_03: I don't know.
• 17:18
  SPEAKER_00: No, we went to a payphone, we went, we had to go find a payphone.
• 17:21
  SPEAKER_00: We called, and he said he lived alone, and we called, and the toddler picked up speaking to us in a fast Italian.
• 17:30
  SPEAKER_03: We're like, oh, hold on.
• 17:31
  SPEAKER_03: Like I took some Italian in college, but my Italian was not great.
• 17:35
  SPEAKER_00: So it was When I saw on with someone who knows something, and they hung up on us and we're like, uh.
• 17:40
  SPEAKER_00: And I don't know, I guess we didn't call right back or something.
• 17:43
  SPEAKER_00: I don't know.
• 17:44
  SPEAKER_03: I think they somehow just yeah, got the message.
• 17:47
  SPEAKER_00: So then anyway, we went and waited longer.
• 17:50
  SPEAKER_00: And eventually, this little teeny tiny clown car festiva or whatever those are.
• 17:56
  SPEAKER_00: Yeah.
• 17:57
  SPEAKER_00: Red, I think.
• 17:58
  SPEAKER_00: Was it right?
• 17:58
  SPEAKER_00: Red, yeah.
• 17:59
  SPEAKER_00: Comes squealing into the parking lot of the little train station.
• 18:03
  SPEAKER_00: And this guy, like all wild hair and dressed in black leather, like mustache and stuff, jumps out of the car and throws a cigarette down and stumps on it.
• 18:15
  SPEAKER_00: And hello, I'm Franz.
• 18:17
  SPEAKER_00: He could tell who we were, but we're like, oh, okay.
• 18:21
  SPEAKER_03: And then we went with him, and it turned out he didn't actually live alone.
• 18:25
  SPEAKER_03: It was more of a commune at that point.
• 18:27
  SPEAKER_00: We showed up like middle of the day, and there was like there was probably like eight people hanging around a table drinking white wine.
• 18:36
  SPEAKER_03: And we just looked back at the photos and we could remember almost, oh yeah, Sabrina was that other we remembered pretty much everyone's name.
• 18:44
  SPEAKER_03: There was Franz and Marco and Letizia, Fabio, Fabio, Sabrina.
• 18:51
  SPEAKER_03: So all these beautiful people living there, and it was like a very bootstrappy permaculture farmhouse, and it was going to be rainy for the days that we were there.
• 19:04
  SPEAKER_03: So when we got there, they're like, We're not gonna work in the rain, we're just gonna prepare for a spring party.
• 19:09
  SPEAKER_03: We must have been there like on the equinox or something.
• 19:12
  SPEAKER_00: Right before the equinox.
• 19:13
  SPEAKER_00: I think the party was probably on the equinox.
• 19:15
  SPEAKER_03: Yeah.
• 19:15
  SPEAKER_00: And so they just made us at home.
• 19:18
  SPEAKER_00: There was a couple buildings, there was like a main house, and there was like another sort of like bunk house sort of situation where they set us up on a mattress and yeah.
• 19:28
  SPEAKER_00: They were growing like white wine grapes, as that's what was paying the bills.
• 19:33
  SPEAKER_00: There's uh it's a wine-producing region, and so they were growing grapes for to pay the bills, and then just had a lot of cool permaculture stuff.
• 19:41
  SPEAKER_00: They had almonds, they had a bunch of olive trees, they had they were keeping bees, they had nice vegetable gardens.
• 19:49
  SPEAKER_03: Marco had just gotten a bunch of lemons from like further south in Italy.
• 19:54
  SPEAKER_00: Yeah.
• 19:55
  SPEAKER_00: And we got to work in the vineyard a little bit.
• 19:59
  SPEAKER_00: We did some grape pruning and training the vines into the trellises.
• 20:05
  SPEAKER_03: Remember Letizia was making those seed balls.
• 20:08
  SPEAKER_00: Oh yeah.
• 20:09
  SPEAKER_00: Those clay Fuku.
• 20:12
  SPEAKER_00: No, what's style seed balls to spread seeds and clay basically.
• 20:21
  SPEAKER_00: Yeah, to sort of protect them and help them germinate and spread cool plants around.
• 20:26
  SPEAKER_00: And Franz was super knowledgeable and so funny, just really fun and good people.
• 20:32
  SPEAKER_00: And then they had this wild spring party where these three women who were studying at the university nearby who are from Spain somehow got connected to somebody and came to this party and ended up staying for the following three days.
• 20:47
  SPEAKER_03: Yeah, that was fun.
• 20:49
  SPEAKER_03: And yeah, there was a lot of singing.
• 20:51
  SPEAKER_00: Lots of singing.
• 20:55
  SPEAKER_03: Have to look up that song.
• 20:57
  SPEAKER_00: A lot of Italian folk songs that everyone sang really enthusiastically.
• 21:03
  SPEAKER_03: And apparently you played guitar because we just found a picture of the game.
• 21:07
  SPEAKER_03: I was playing bass.
• 21:08
  SPEAKER_03: Oh, bass, okay.
• 21:09
  SPEAKER_00: They let me play with the band, which is fun.
• 21:11
  SPEAKER_03: It was fun, it was really fun.
• 21:13
  SPEAKER_03: Party and then Yeah, it was it was interesting because it was like they didn't have much food there.
• 21:22
  SPEAKER_03: Like in the fridge, it was a block of parmesan and a jar of lard.
• 21:28
  SPEAKER_00: And not much else.
• 21:29
  SPEAKER_03: And not much else.
• 21:30
  SPEAKER_00: But they were like making bread from scratch and pasta and maybe not pasta from scratch, but but then they would pull together these amazing meals from just a little bit of stuff that was around and feeding a bunch of people.
• 21:44
  SPEAKER_03: Yeah.
• 21:45
  SPEAKER_00: Which was like miraculous.
• 21:47
  SPEAKER_00: It was really cool.
• 21:48
  SPEAKER_00: Really cool.
• 21:49
  SPEAKER_00: Oh, yeah, we had that really good that we used to make.
• 21:52
  SPEAKER_00: We have in a long time that really tasty lentil, simple lentil dish, oregano and a little bit of tomato.
• 22:00
  SPEAKER_00: And carrot.
• 22:01
  SPEAKER_03: Yeah.
• 22:01
  SPEAKER_00: It was super good.
• 22:02
  SPEAKER_03: That was really good.
• 22:03
  SPEAKER_03: Yeah.
• 22:04
  SPEAKER_03: And that was so with it was with Laurence in France, we learned to make tart citron, a French tart, and pastry.
• 22:14
  SPEAKER_03: And I tried to make it at this farm in Italy.
• 22:18
  SPEAKER_03: But I was only a couple years really into cooking, not even hardly.
• 22:23
  SPEAKER_00: And we weren't in our own kitchen.
• 22:25
  SPEAKER_00: No equipment.
• 22:26
  SPEAKER_03: But so what was it?
• 22:27
  SPEAKER_03: We didn't have butter, but they had olive oil as well.
• 22:32
  SPEAKER_03: And so basically, like when I was trying to make the lemon curd, it just when Letitia tried it, she was like, mayonnaise.
• 22:41
  SPEAKER_03: She was laughing.
• 22:42
  SPEAKER_03: She was laughing at us.
• 22:43
  SPEAKER_03: You basically made the mayonnaise tart.
• 22:44
  SPEAKER_03: She was very sweet.
• 22:46
  SPEAKER_00: She thought that was funny.
• 22:48
  SPEAKER_03: It was funny.
• 22:48
  SPEAKER_03: It was probably a big waste of precious ingredients.
• 22:53
  SPEAKER_00: They probably still haven't forgiven us.
• 22:55
  SPEAKER_00: No, they were sweet.
• 22:57
  SPEAKER_03: I did kind of perfect that tart at one point.
• 22:59
  SPEAKER_03: I haven't made it in a long time.
• 23:01
  SPEAKER_00: One of the things that we found when we were wolfing in Europe was that the hosts really appreciated that we're people that were like actually interested in agriculture and learning specifically.
• 23:13
  SPEAKER_03: And yeah, because that was that was the thing with the farm in France, is he was, aren't you here to learn French?
• 23:20
  SPEAKER_03: And we're like, no, we're here to learn farming.
• 23:23
  SPEAKER_03: And he's most people just travel around so they can learn the language.
• 23:27
  SPEAKER_00: Yeah, so no, I think more what they were saying is most people came to have a cheap place to stay so they could go surf and bayon and beer eats, which is a thing there on the southern coast of southwestern.
• 23:40
  SPEAKER_00: It's right where France meets Spain.
• 23:43
  SPEAKER_00: The little corner that kind of turns the corner into Spain.
• 23:46
  SPEAKER_00: Me too.
• 23:48
  SPEAKER_00: Soon.
• 23:49
  SPEAKER_00: Soon soon-ish.
• 23:50
  SPEAKER_00: Yeah.
• 23:51
  SPEAKER_00: But yeah, in France, too.
• 23:53
  SPEAKER_00: There was this.
• 23:54
  SPEAKER_00: We did know some stuff about growing and we had a particular interest in learning.
• 23:58
  SPEAKER_00: And so they appreciated that we were really there to learn about agriculture and not just looking for a couch surfing sort of experience.
• 24:06
  SPEAKER_03: I remember I had my canvas bag, my Rutland, Vermont canvas bag, and I was like talking about how we're really into buying local, and he was like, Why are you here?
• 24:19
  SPEAKER_03: Or something like that.
• 24:20
  SPEAKER_03: Oh really?
• 24:21
  SPEAKER_03: Yeah.
• 24:21
  SPEAKER_01: Yeah.
• 24:22
  SPEAKER_03: But I guess just a couple other things to mention were when we they took us to this event, this permaculture presentation they were doing.
• 24:31
  SPEAKER_00: That he was doing.
• 24:32
  SPEAKER_03: That he was doing.
• 24:33
  SPEAKER_03: And on the way we stopped to check the salami that was aging, which was delicious.
• 24:39
  SPEAKER_00: And they had named their pig Silvio.
• 24:43
  SPEAKER_03: Oh yeah.
• 24:44
  SPEAKER_03: After the president or something.
• 24:45
  SPEAKER_03: Yeah.
• 24:46
  SPEAKER_00: So it made it easier to kill.
• 24:50
  SPEAKER_03: Yeah.
• 24:51
  SPEAKER_03: And what else about that place?
• 24:53
  SPEAKER_03: That's probably it.
• 24:54
  SPEAKER_03: It was just the dogs.
• 24:56
  SPEAKER_00: Oh, there was Gremley.
• 24:58
  SPEAKER_00: They claimed that Gremly, this really funny looking gremlin-looking extra a dog with a thunderbite.
• 25:04
  SPEAKER_03: Little white fluffy dogs with a thunderbite.
• 25:11
  SPEAKER_00: I guess we were taking a picture with the dog or something, or taking a picture of the dog, and Franz was like, Oh, Gremly won't show up.
• 25:18
  SPEAKER_00: And your picture is like he's a some sort of like ghost or demon or something.
• 25:24
  SPEAKER_00: And Stonko was the beagle.
• 25:26
  SPEAKER_01: Stonko.
• 25:28
  SPEAKER_00: And yeah, I don't know what else.
• 25:30
  SPEAKER_03: Which means I can't remember now my Italian.
• 25:33
  SPEAKER_00: And what was the name of the farm?
• 25:34
  SPEAKER_00: It was like Bianconegio.
• 25:36
  SPEAKER_03: Oh, yeah, Biancornelio, white rabbit.
• 25:38
  SPEAKER_00: Yeah.
• 25:39
  SPEAKER_03: Like down the rabbit hole.
• 25:40
  SPEAKER_00: Yeah.
• 25:41
  SPEAKER_03: Which is cool.
• 25:42
  SPEAKER_03: And you've just started reading Alice and what it meant to the kids, so that's funny.
• 25:46
  SPEAKER_00: It is funny.
• 25:47
  SPEAKER_00: Franz had a lot of funny stories about how he used to he'll tell those stories.
• 25:52
  SPEAKER_00: I used to work he worked as a marine biologist or something.
• 25:57
  SPEAKER_00: I was tan and full of muscles.
• 25:59
  SPEAKER_00: Oh yeah.
• 26:00
  SPEAKER_00: He wasn't he didn't have a big ego or anything, but he was just that's a really funny storyteller.
• 26:04
  SPEAKER_03: Yeah, he was a great storyteller.
• 26:06
  SPEAKER_03: That was fun.
• 26:07
  SPEAKER_03: We'll have to try to get in touch with him.
• 26:08
  SPEAKER_00: That would be great.
• 26:09
  SPEAKER_00: Yeah.
• 26:10
  SPEAKER_03: And then from there, and I traveled around in Italy a handful of times during college when I studied abroad in England.
• 26:19
  SPEAKER_03: This was your first trip to Italy, right?
• 26:22
  SPEAKER_00: Yeah, it was my first trip to Europe.
• 26:23
  SPEAKER_03: First trip to Europe, yeah.
• 26:25
  SPEAKER_03: And but I'd never been to the east coast of Italy.
• 26:29
  SPEAKER_03: So Ancona, like where we were at Bianconelio, it was like like a jumping-off point to go to Croatia.
• 26:35
  SPEAKER_03: And so then we went further south on that east coast, which again, I'd been like to the west coast of Italy, like Naples and the Amalfi coast and things like that, but I'd never been on that east coast.
• 26:49
  SPEAKER_03: So we went all the way down to the heel of the boot.
• 26:52
  SPEAKER_00: Really in the hill.
• 26:53
  SPEAKER_03: And that was called Leichce.
• 26:55
  SPEAKER_00: The bigger town.
• 26:55
  SPEAKER_03: The bigger town.
• 26:56
  SPEAKER_00: Nearby to where the farm was.
• 26:58
  SPEAKER_03: And the farm was called Picapane.
• 27:00
  SPEAKER_00: Picapane, that's right.
• 27:02
  SPEAKER_00: And we showed up at the train station.
• 27:04
  SPEAKER_00: It was nighttime.
• 27:05
  SPEAKER_00: It was like after dark.
• 27:06
  SPEAKER_03: I don't remember.
• 27:07
  SPEAKER_00: And we were like waiting again.
• 27:10
  SPEAKER_00: And again, this just like the last episode, each experience was so unique and different from the other.
• 27:15
  SPEAKER_00: And like even having read the descriptions, it was always a little bit unexpected and kind of exciting in that way.
• 27:23
  SPEAKER_00: But we were waiting at the train station and it looked really different down there.
• 27:27
  SPEAKER_00: To me, it looked like what I imagine Greece being like.
• 27:30
  SPEAKER_00: It was like the town was like all these bleached white sort of stone buildings.
• 27:35
  SPEAKER_03: And and during that time we were there, it was really windy.
• 27:38
  SPEAKER_00: Oh, right.
• 27:39
  SPEAKER_03: And he was talking about the Giuseppe area.
• 27:43
  SPEAKER_03: So it was just dry and kind of windy.
• 27:46
  SPEAKER_00: And just constant.
• 27:47
  SPEAKER_00: Yeah.
• 27:47
  SPEAKER_00: And so he showed up with his brother in the car, and they were dressed kind of nicer, seeming, I feel like.
• 27:54
  SPEAKER_00: And they we got in the car, and I think we must have dropped his brother off somewhere.
• 28:00
  SPEAKER_00: And then as we approached the place, we pull into this driveway and he hits the button on the dashboard or the visor, and these big iron, raw iron gates opened in front of us, and we entered this and it was dark, so we couldn't really tell at the time.
• 28:16
  SPEAKER_00: But the house was really cool.
• 28:19
  SPEAKER_00: And it had all these walled in these walled in gardens and herb gardenic garden.
• 28:26
  SPEAKER_00: Ancient seeming aromatic herb garden.
• 28:30
  SPEAKER_00: And one of it was like this building.
• 28:33
  SPEAKER_00: The walls were probably, I don't know, eight or ten feet tall.
• 28:37
  SPEAKER_00: And these big sort of squares with doors entering another section of garden.
• 28:42
  SPEAKER_00: And one section was all blood oranges.
• 28:44
  SPEAKER_00: One was like all aromatic herbs.
• 28:47
  SPEAKER_03: There were lemons and limes and other oranges.
• 28:51
  SPEAKER_00: Yeah.
• 28:51
  SPEAKER_03: Those blood oranges were oh my god, so amazing though.
• 28:56
  SPEAKER_00: Yeah.
• 28:57
  SPEAKER_03: Yeah, lavender and rosemary and yeah.
• 29:00
  SPEAKER_00: And he made us very much at home very quickly.
• 29:02
  SPEAKER_03: And it was like a almost like an opposite to the place we'd gone before, where there was just he took us, we went to a cheesemaker and got just tons of really nice, beautiful local, fancy cheeses, and there was just lots of food and his main business and what we worked on some with them was we worked in the herb gardens and things.
• 29:25
  SPEAKER_04: Yeah.
• 29:26
  SPEAKER_00: And then we also he was like an olive oil producer, and he had bought this ancient, I think he described it as ancient olive grove.
• 29:37
  SPEAKER_00: And there were all these trees that had been neglected for a long time.
• 29:41
  SPEAKER_00: And so they were doing this massive renovation, which consisted of just heavy pruning of these rows and rows.
• 29:48
  SPEAKER_00: Pretty big, I feel like.
• 29:50
  SPEAKER_03: Olive and he also made pasta.
• 29:55
  SPEAKER_00: Yeah, but we never really made pasta.
• 29:57
  SPEAKER_00: They made dry pasta and sold it, but we never really saw any piece of that.
• 30:02
  SPEAKER_03: Yeah, he was such a nice guy.
• 30:03
  SPEAKER_03: And the crazy thing was I was looking at his wall of woofers who had visited.
• 30:09
  SPEAKER_00: I guess maybe it was Wolfers who had visited, but a bunch of It wasn't the wall of, it was just a picture on the fridge, on the side of the fridge.
• 30:15
  SPEAKER_00: On the fridge?
• 30:16
  SPEAKER_03: Okay.
• 30:16
  SPEAKER_03: There was a picture on the side of the fridge, and I was like, hey, I know that.
• 30:20
  SPEAKER_03: I was like, that's Jean.
• 30:22
  SPEAKER_03: She lives here in Vermont.
• 30:23
  SPEAKER_00: Which was a funny inside joke between us because I felt like when we were traveling around in Europe, Lindsay was off and feeling like she recognized someone on the street.
• 30:33
  SPEAKER_03: And then I I asked him and he's oh yeah, that is Jean.
• 30:36
  SPEAKER_03: So there was like this woman that I we were like acquaintances.
• 30:41
  SPEAKER_03: Her aunt was our neighbor at the farmer's market for many years, Young La.
• 30:46
  SPEAKER_03: We love her her Korean food.
• 30:48
  SPEAKER_03: And and yeah, she worked for the NOFA, the Northeast Organic Farming Association of Vermont.
• 30:55
  SPEAKER_03: And so we had some connection with her through that.
• 30:58
  SPEAKER_03: And it was just so funny that she'd gone and stayed on this farm.
• 31:01
  SPEAKER_03: What are the odds?
• 31:03
  SPEAKER_00: And she was actually quite dear to him.
• 31:05
  SPEAKER_00: He's oh, I love Jean.
• 31:06
  SPEAKER_00: Like I'm trying to get her to come back.
• 31:08
  SPEAKER_03: Yeah.
• 31:08
  SPEAKER_00: Sort of thing.
• 31:09
  SPEAKER_00: I hope she could pretty much stay in touch.
• 31:10
  SPEAKER_03: And she'd studied food, I think, in Italy.
• 31:12
  SPEAKER_03: So she probably had more time there.
• 31:15
  SPEAKER_00: But yeah, and then there was- I think he runs, I think they he had a vision of having some sort of in or bed and breakfast.
• 31:23
  SPEAKER_00: We'll have to look into that.
• 31:24
  SPEAKER_00: I looked into it a few years ago.
• 31:26
  SPEAKER_00: It does, I think he's realized that.
• 31:28
  SPEAKER_00: I think it exists.
• 31:29
  SPEAKER_00: That's cool.
• 31:30
  SPEAKER_00: We should actually that can go in the show notes if we can find his place.
• 31:34
  SPEAKER_00: Yeah.
• 31:35
  SPEAKER_00: So people could go and visit.
• 31:36
  SPEAKER_03: Yeah.
• 31:37
  SPEAKER_03: Absolutely.
• 31:38
  SPEAKER_03: And yeah, I remember he also took just me.
• 31:41
  SPEAKER_03: I think you stayed home, maybe you weren't feeling well or something.
• 31:44
  SPEAKER_03: And took me to that little kind of variety show, which reminded me of things that happened here in Shrewsbury.
• 31:51
  SPEAKER_03: Just a really cute little just gathering of community members having a funny.
• 31:56
  SPEAKER_03: I don't know, it wasn't it was almost kind of like a talent show, but just the community organized, and I couldn't understand everything, but it was just really sweet, really great little experience.
• 32:08
  SPEAKER_03: And then he took us to his parents' house.
• 32:11
  SPEAKER_03: Oh about that some because it had been his dad's 80th birthday, right?
• 32:16
  SPEAKER_00: Yeah, celebration the night before.
• 32:18
  SPEAKER_00: And it was this cool, really cool house, and just a lot of interesting and beautiful things in the house.
• 32:25
  SPEAKER_00: And his parents were really sweet.
• 32:28
  SPEAKER_00: And he said he was bringing us there for lunch.
• 32:33
  SPEAKER_00: And they served us this really amazingly delicious pasta course.
• 32:39
  SPEAKER_00: And we thought that we loved it.
• 32:41
  SPEAKER_00: And we were like, oh, that was such a great meal.
• 32:45
  SPEAKER_00: And then his mom came out with the she's like, oh no.
• 32:49
  SPEAKER_00: Came out with the next course.
• 32:50
  SPEAKER_00: And the next we had this eight or nine course.
• 32:53
  SPEAKER_00: Truly stunning, amazing meal.
• 32:56
  SPEAKER_03: So good.
• 32:57
  SPEAKER_03: I just went back to our pictures so I could see because there was, yeah, just amazing pasta and this ridiculous and tart, like some sort of fruit tart.
• 33:08
  SPEAKER_03: And then, yeah, what how did that go?
• 33:11
  SPEAKER_00: What we were they appreciated how much we were enjoying the food.
• 33:16
  SPEAKER_00: His parents appreciated our enthusiasm.
• 33:19
  SPEAKER_00: And at one point, Giuseppe's dad, referring to Lindsay's, said Bona Forchetta.
• 33:26
  SPEAKER_03: Yeah, like good fork.
• 33:28
  SPEAKER_03: But good eating.
• 33:29
  SPEAKER_00: Didn't quite hear what he said.
• 33:31
  SPEAKER_03: I said Bona Porchetta.
• 33:32
  SPEAKER_00: And that really cracked him up from the case.
• 33:35
  SPEAKER_00: Because it was something about like it was I don't know, like it was like some reference to like sexy legs or something.
• 33:44
  SPEAKER_00: And so his 80-year-old father was just like bursting out laughing.
• 33:48
  SPEAKER_03: He's like, Porquetta.
• 33:50
  SPEAKER_00: I just thought it was really funny.
• 33:51
  SPEAKER_03: It was a very sweet place to be.
• 33:54
  SPEAKER_00: I feel like we're jumping around on this one, but we worked so we followed this pruning crew, and they were just basically like cutting tons of old wood out of these olive trees, and they were laying it right down the rows between them.
• 34:10
  SPEAKER_00: Lindsay's just pulling up a picture.
• 34:12
  SPEAKER_00: I remember this vividly.
• 34:13
  SPEAKER_02: Wow.
• 34:13
  SPEAKER_02: Yeah.
• 34:14
  SPEAKER_00: And then they had this high-wheeled, this high clearance tractor that would just go down through this.
• 34:20
  SPEAKER_00: The brush pile, so it was like these long rows, and it was a continuous brush pile that was about six feet wide, seven feet wide, and maybe five feet tall, four, four and a half, something like that.
• 34:36
  SPEAKER_00: And they had this machine that went behind this high clearance tractor, like super high clearance, that basically just mulched that whole pile into the aisle, which I was really impressed by.
• 34:49
  SPEAKER_03: Yeah, I feel like Europe has some really great kind of specialized equipment that we don't have here still.
• 34:56
  SPEAKER_00: And we would we're Lindsay pulled up more pictures.
• 35:00
  SPEAKER_00: We picked a bunch of wild asparagus out of the olive orchard.
• 35:05
  SPEAKER_00: And Giuseppe would, we'd have a we had a little like break where we were eating.
• 35:12
  SPEAKER_00: I remember eating like was like dried figs or yeah, dried fruit and nuts.
• 35:18
  SPEAKER_00: Fruit and nuts.
• 35:19
  SPEAKER_02: Bread and jam.
• 35:20
  SPEAKER_00: And he had rolled a spliff.
• 35:22
  SPEAKER_02: Yeah, that that sounds about right.
• 35:25
  SPEAKER_00: And yeah, he was just so kind and such an amazing host.
• 35:30
  SPEAKER_03: And apparently I made another lemon tart that what are those on there?
• 35:36
  SPEAKER_03: Flowers or no, it's pieces of blood orange.
• 35:40
  SPEAKER_03: But but it looks pretty, it looks like the egg curdled a little bit.
• 35:46
  SPEAKER_00: Only mildly.
• 35:48
  SPEAKER_03: I don't remember that one tasting like mayonnaise, so I think we did pretty well.
• 35:52
  SPEAKER_00: Giuseppe was impressed.
• 35:54
  SPEAKER_00: And the other, yeah, the other woofer there was this guy, Sebastian.
• 35:58
  SPEAKER_03: Yeah, and I'm just remembering we should mention that at the last at Franz's place, we met a woofer from Brazil, Lucas, who was just so amazing.
• 36:07
  SPEAKER_03: We loved him.
• 36:08
  SPEAKER_00: Hilarious.
• 36:09
  SPEAKER_03: He's important to mention.
• 36:13
  SPEAKER_03: And then yeah, there was a woofer from Germany that was at this last farm we went to.
• 36:18
  SPEAKER_03: And another thing I remember is uh he was like reheating pasta, and I was like stirring it so that it wouldn't stick to the bottom of the pan, and he was like, No, you're ruining it.
• 36:30
  SPEAKER_03: And that was like an Italian thing was like to reheat day old pasta, but to let it get really crusty on the bottom, which is interesting.
• 36:40
  SPEAKER_00: Yeah, I don't really remember.
• 36:42
  SPEAKER_03: That kind of happens to us sometimes nowadays if we make carbonara or something and reheat it and just steal our attention.
• 36:50
  SPEAKER_03: And I guess it gets a little crusty and it is delicious that way.
• 36:53
  SPEAKER_03: But I think that's probably all from our woofing adventure.
• 36:57
  SPEAKER_03: It was just really fun, and I really would love to go back to any of these farms, but I would just really love to go back to I would love to do some woofing, especially even with our kids in Europe.
• 37:15
  SPEAKER_03: I don't know where we could be hosted for a family of five, but even if it was like we stayed somewhere else and we're not listening.
• 37:23
  SPEAKER_03: If you have a spot for us, yeah, if you have a spot for us, or if you want to do a little house swap or something.
• 37:29
  SPEAKER_00: I'll work really hard on your farm and I can even maybe bring some knowledge that might be helpful.
• 37:34
  SPEAKER_03: Yes, and I will eat all the food and cook and things of that nature.
• 37:40
  SPEAKER_03: So yeah, it was a wonderful adventure we had.
• 37:44
  SPEAKER_03: And then the other thing we kind of wanted to talk about was just to share a little bit about the woofers who have come to our farm.
• 37:51
  SPEAKER_03: And our last interview was with Jen, who we met as a woofer here, and she's been amazing.
• 37:56
  SPEAKER_03: And just a couple of nights ago, Scott was up till I don't know, almost two in the morning with a woofer that has just left Emma playing music and talking.
• 38:10
  SPEAKER_03: Yeah, and that's the beauty of woofing is that we made a short list of the seven people who stayed here for longer stretches of time.
• 38:21
  SPEAKER_03: And every single one of them has been just such a great yeah, just such a great person to meet.
• 38:28
  SPEAKER_00: Interesting and unique folks passing through on their journey of learning about growing or herbalism or whatever it might be.
• 38:36
  SPEAKER_03: I don't know if you want to talk about any of them in particular.
• 38:39
  SPEAKER_03: We had Alicia come with her husband and two kids.
• 38:47
  SPEAKER_03: That was in 2020 when the world was very strange from COVID.
• 38:51
  SPEAKER_03: Yeah, and that was nice to just have some kids for their daughters was about Ella's age.
• 38:58
  SPEAKER_03: Yeah.
• 38:58
  SPEAKER_00: And they were just really nice family.
• 39:00
  SPEAKER_00: They had some farming experience, maybe.
• 39:02
  SPEAKER_00: She was from Spain.
• 39:03
  SPEAKER_03: Yeah, they keep they split their time between Spain and Florida.
• 39:06
  SPEAKER_03: And then I think I don't know if I got this in the right order, but Jen came Dodon.
• 39:13
  SPEAKER_03: Is that how you say that?
• 39:14
  SPEAKER_00: Dodon.
• 39:15
  SPEAKER_00: Dodon, I and his wife Lisa.
• 39:18
  SPEAKER_03: Yeah.
• 39:18
  SPEAKER_00: They came.
• 39:19
  SPEAKER_00: Their daughter was they live in the DC area.
• 39:24
  SPEAKER_03: He has a landscaping company there, and I forget what she does particularly, but she has a an online job that she can be remote.
• 39:34
  SPEAKER_00: Yeah.
• 39:35
  SPEAKER_00: And they had met, he was from Indonesia, and she had been like maybe in the Peace Corps there, I think, and met him.
• 39:45
  SPEAKER_00: And they had really funny stories of his grandmother being thinking it was his marrying a white woman from America was like very strange to his family, and they had some they had some funny stories around that.
• 39:59
  SPEAKER_03: And you loved working with him.
• 40:01
  SPEAKER_00: He was awesome.
• 40:03
  SPEAKER_00: He was so great, and both of them were really great.
• 40:05
  SPEAKER_00: Their daughter was going to farm and wilderness, which is a cool camp near to where we live.
• 40:10
  SPEAKER_00: And so they had traveled up here for that and were looking for a sort of wolf stay.
• 40:14
  SPEAKER_00: And so they were here for the two weeks that she was at camp and he was a musician.
• 40:19
  SPEAKER_00: We got to play a bunch of music together.
• 40:21
  SPEAKER_03: I didn't really spend very much time with them, and I don't know why.
• 40:25
  SPEAKER_00: Yeah, I don't know.
• 40:26
  SPEAKER_00: I can't remember what you were up to or unless they didn't come.
• 40:30
  SPEAKER_03: I don't remember the timing because I'm like, was I maybe postpartum?
• 40:35
  SPEAKER_03: Or I don't remember.
• 40:36
  SPEAKER_03: But anyway, yeah, they were great.
• 40:39
  SPEAKER_00: Yeah, and he was just eager to help out.
• 40:41
  SPEAKER_00: And I had this, there's this old how to describe the shape of this.
• 40:46
  SPEAKER_00: It's it's used like a machete would be, but it's like a two-thirds of a sort of circle kind of blade.
• 40:54
  SPEAKER_00: It's got a handle, and from the handle it extends.
• 40:57
  SPEAKER_03: Like a scythe?
• 40:59
  SPEAKER_00: Like a hand scythe.
• 41:00
  SPEAKER_00: You know, it's just like a handheld.
• 41:02
  SPEAKER_00: It's just like it's like a little semicircle that's about not quite a foot in diameter.
• 41:08
  SPEAKER_00: And I just I found it in the woods somewhere or something.
• 41:12
  SPEAKER_00: I don't think so.
• 41:13
  SPEAKER_03: Okay, I don't know.
• 41:14
  SPEAKER_03: Anyway.
• 41:15
  SPEAKER_00: But it's a tool that I never used.
• 41:17
  SPEAKER_00: I had it hanging up and like with my other gardening tools, I'd found it somewhere and it just remained there.
• 41:23
  SPEAKER_00: And he made such good use of that thing.
• 41:28
  SPEAKER_00: It was the tool that was familiar to him from where he was from.
• 41:32
  SPEAKER_00: It was the common sort of tool that was used for brush cutting and stuff.
• 41:36
  SPEAKER_00: And he just made amazing use of that thing.
• 41:39
  SPEAKER_00: I remember being really impressed by that.
• 41:42
  SPEAKER_00: And he was telling us about, we were talking about making maple syrup, and he was telling us about I had I guess I hadn't understood how Lindsay, are you flying us the fall?
• 41:55
  SPEAKER_00: I'm very comfortable how they make coconut sugar from where he he is, which I then watched some videos on.
• 42:03
  SPEAKER_00: It was very cool.
• 42:04
  SPEAKER_00: They they basically climb up the trees and they nick off the tip of the maybe pre-pollinated or immature coconut flower before the fruit starts forming, and then put a rubber band around it and they attach these bamboo canister things.
• 42:24
  SPEAKER_00: They have to climb way up the trees.
• 42:26
  SPEAKER_00: So the sort of sweet syrup that they collect out of that, they then put in these giant walks and they cook it down into coconut sugar, which I just thought was so cool.
• 42:38
  SPEAKER_00: That was super cool.
• 42:40
  SPEAKER_00: And I've seen these videos of these people climbing 50 feet up in these coconut trees to collect this sweet water, which is very cool.
• 42:48
  SPEAKER_00: I always assumed it was just made from the fruits somehow.
• 42:50
  SPEAKER_03: Yeah.
• 42:51
  SPEAKER_00: But it's not, it's made from the sugary water from the immature flowers.
• 42:55
  SPEAKER_03: Yeah.
• 42:56
  SPEAKER_00: And we were just yeah, we just learned.
• 42:57
  SPEAKER_03: You basically just worked with him because she was doing her remote work.
• 43:01
  SPEAKER_00: Yeah, she worked, she worked with us a little bit, but I mostly worked with him, and he just we had a really easy connection and it was really fun.
• 43:10
  SPEAKER_03: And then Giannis came from Brittany, France.
• 43:16
  SPEAKER_00: Yeah.
• 43:18
  SPEAKER_03: And he was lovely, he was great, he was so nice.
• 43:22
  SPEAKER_03: We had interesting conversations about him being vegan, and I was very pregnant at the time, and I was very much feeling like there was no way I could have been vegan in my pregnancy.
• 43:34
  SPEAKER_03: And so just talking with him a little bit about how for women and fertility and conception and pregnancy and postpartum that, you know, I begged to differ with his opinion on veganism being the healthiest way to eat.
• 43:49
  SPEAKER_03: But he was, we just had great conversations and we took him to the lake and we took him to a party and he was open to all of that.
• 43:57
  SPEAKER_00: Yeah.
• 43:57
  SPEAKER_03: He never really thought about it for women.
• 44:00
  SPEAKER_00: Yeah, or for different reasons.
• 44:02
  SPEAKER_00: He just he felt like it was a major improvement to how most people, I guess apparently, in parts of France as well, of course, as in the United States.
• 44:13
  SPEAKER_00: He just felt like a vegan diet was like a major step above eating just the common sort of food.
• 44:18
  SPEAKER_03: Or it was like cooler, maybe.
• 44:21
  SPEAKER_00: Yeah.
• 44:21
  SPEAKER_00: And so he him and his mom were really close and into this vegan sort of lifestyle.
• 44:26
  SPEAKER_00: But he ate venison with us.
• 44:28
  SPEAKER_00: He was willing to try the meat that I had harvested.
• 44:31
  SPEAKER_03: And he was just really nice.
• 44:33
  SPEAKER_00: The kids really enjoyed him and loved him.
• 44:35
  SPEAKER_00: And I remember the space we have out in the bar, and Remy was like our kids sometimes they they would be cute.
• 44:42
  SPEAKER_00: They would want to go.
• 44:43
  SPEAKER_00: Our kids are always cute, but they would want to go visit with the woofers sometimes.
• 44:47
  SPEAKER_00: And we'd always check with people to see how comfortable they were with that, and always tell them if you're spent and you don't feel like the company of our kids, you can just tell them and they have to disrespect that.
• 44:57
  SPEAKER_00: But I remember looking for Remy.
• 45:00
  SPEAKER_00: I knew he'd gone out to see Yanis, and I went out there and I heard they were playing hide and seek.
• 45:06
  SPEAKER_00: And Remy remembers sometimes Remy tells a story that Yanis would count to 10, and he had he didn't quite have the ready or not.
• 45:17
  SPEAKER_00: He had some other funny way of saying it.
• 45:19
  SPEAKER_00: He added a couple words to it or something.
• 45:22
  SPEAKER_04: Yeah.
• 45:22
  SPEAKER_00: Remy was just cracking up.
• 45:23
  SPEAKER_00: He thought it was so funny because he's this French guy like saying this funny thing.
• 45:29
  SPEAKER_00: But yeah, he was great.
• 45:32
  SPEAKER_03: Yeah, he was great.
• 45:34
  SPEAKER_03: And then that was like just almost exactly two years ago because he was here when Serena was born.
• 45:39
  SPEAKER_00: Oh, that's right.
• 45:40
  SPEAKER_00: I forgot.
• 45:41
  SPEAKER_03: Which is funny.
• 45:42
  SPEAKER_00: Seems longer ago than that.
• 45:43
  SPEAKER_03: And then I before he left, you know, I was like inside with, you know, very early postpartum.
• 45:51
  SPEAKER_03: But before he left, I I took Serena out to meet him.
• 45:55
  SPEAKER_00: Yeah.
• 45:56
  SPEAKER_00: She might have been the first person she met, other than people that were there for the birth.
• 46:02
  SPEAKER_00: No, maybe my mom.
• 46:03
  SPEAKER_03: Yeah.
• 46:04
  SPEAKER_03: I think your mom, but then yeah, but he was one of them.
• 46:07
  SPEAKER_00: And he was just a really nice guy.
• 46:09
  SPEAKER_00: He wanted to get a picture with all of us.
• 46:11
  SPEAKER_03: I think he was also pretty interested and surprised in having a home birth.
• 46:16
  SPEAKER_03: Yeah.
• 46:16
  SPEAKER_03: I remember him being like curious about that.
• 46:19
  SPEAKER_00: And asking questions like, do you feel confident that this is safe?
• 46:23
  SPEAKER_03: Yeah.
• 46:24
  SPEAKER_00: He was yeah, a really cool guy.
• 46:26
  SPEAKER_00: And he has said that he's going to return in the fall sometime.
• 46:30
  SPEAKER_03: Yeah, we gotta get in touch with him.
• 46:31
  SPEAKER_00: Hopefully we'll see him again.
• 46:32
  SPEAKER_00: We I did keep in touch for a while, but it's been a while.
• 46:35
  SPEAKER_00: I'll have to reach out to him.
• 46:38
  SPEAKER_00: And then Zach came last spring and we'd had this terrible spring weather.
• 46:43
  SPEAKER_00: It was super wet and super cold, like right into right through the end of May in the first maybe week or 10 days of June, which is our critical planting time.
• 46:56
  SPEAKER_00: So our frost-free date here specifically is May 22nd.
• 47:01
  SPEAKER_00: Frost-free date is like a USDA thing, and it's basically the statistical point at which the chance of getting a frost is at 10% or lower.
• 47:13
  SPEAKER_00: So that's like when we typically are waiting.
• 47:16
  SPEAKER_00: And we've had a couple years ago, people experienced us included like a freeze, not just a light frost, but like it got down to 22 degrees on June 1st.
• 47:26
  SPEAKER_00: So we have to be careful about how early we plant stuff.
• 47:31
  SPEAKER_00: And I procrastinate, so I'm usually doing fine with not getting stuff in too early.
• 47:38
  SPEAKER_00: But yeah, he showed up, and our kids have been sick.
• 47:43
  SPEAKER_00: Had you gotten sick?
• 47:45
  SPEAKER_03: I don't remember.
• 47:46
  SPEAKER_00: I think you had, but briefly, and like I had held off, which sometimes has happened.
• 47:52
  SPEAKER_03: Oh no, I didn't get sick that time.
• 47:54
  SPEAKER_03: It was like shocking.
• 47:56
  SPEAKER_00: Yes, it was just somehow so often I we've had something go through the house and I don't get it.
• 48:01
  SPEAKER_00: But this time I like I held off for a while and then I came down with it, and I think I was having like a big lime flare-up, too.
• 48:09
  SPEAKER_00: I got really sick.
• 48:10
  SPEAKER_00: I had a fever for two weeks.
• 48:12
  SPEAKER_03: You were very sick.
• 48:13
  SPEAKER_00: I was very weak and I could barely do anything.
• 48:15
  SPEAKER_00: And it was right when the weather finally shifted.
• 48:18
  SPEAKER_00: So we'd had this like just like horrendous weather, impossible to get stuff in the ground because it was too wet, it was too cold, and then the weather finally shifted, and as it did, I got really sick, and it was so stressful for me.
• 48:33
  SPEAKER_00: And this woofer, Zach, showed up, and he was just this really nice guy, really interested.
• 48:40
  SPEAKER_00: And he'd been doing a bunch of woofing.
• 48:42
  SPEAKER_00: And then we just heard from him this spring.
• 48:44
  SPEAKER_00: He spent like this last year woofing, and he was doing typically like I think like a week or two on farms, but he did that for the whole year, it sounds like yeah.
• 48:54
  SPEAKER_03: He and he was just really nice, and I feel like from we would just immediately had interesting conversations with him, and I liked his so he'd grown up in a family that was Muslim, right?
• 49:07
  SPEAKER_03: His dad Ebanese, and but he would he didn't eat pork, but he was just he wasn't religious himself, but he was just like it's like a spiritual seeker, but yeah.
• 49:18
  SPEAKER_00: Yeah.
• 49:19
  SPEAKER_00: But with the pork, it was interesting because he was just kind of like he was basically like there's a bunch of traditions that think this is not a good thing to eat.
• 49:28
  SPEAKER_00: And so that seems sound to me.
• 49:31
  SPEAKER_03: Yeah, which was cool.
• 49:32
  SPEAKER_03: Oh, I don't know.
• 49:33
  SPEAKER_00: I just found that we we had really interesting conversations about yeah, his growing up Muslim and different things.
• 49:40
  SPEAKER_00: He was one of 16, so he has yeah, I was like, Do you have siblings?
• 49:44
  SPEAKER_00: And he like chuckled, he's like, I'm one of 16.
• 49:47
  SPEAKER_00: I was like, Oh wow, his my dad has 16 children.
• 49:50
  SPEAKER_00: His dad was like nearly 80 and had kids ranging from 45 to infant, I think, or two years old or something.
• 50:00
  SPEAKER_00: So he had moved here and had infants as an 80-year-old?
• 50:05
  SPEAKER_00: I think so.
• 50:05
  SPEAKER_00: Yeah.
• 50:06
  SPEAKER_00: Wow.
• 50:07
  SPEAKER_00: I'm pretty sure his dad had moved here, got married.
• 50:11
  SPEAKER_00: They had Zach's mom had eight kids, and then they split up and he moved back to Lebanon and had eight more kids, just continued having kids.
• 50:20
  SPEAKER_01: Wow.
• 50:22
  SPEAKER_00: And yeah, we just had so many interesting conversations.
• 50:26
  SPEAKER_00: He was like really seeking to learn a lot and really curious about what the potential was for making a life as a sort of small-scale farmer and making a go of it.
• 50:37
  SPEAKER_02: Yeah.
• 50:38
  SPEAKER_00: And it was critical for him to show up because he was like he's like an energetic, strong young guy that was just really filled in for me when I was like basically totally unable to be out there getting stuff done.
• 50:53
  SPEAKER_03: Yeah, thank you, Zach.
• 50:54
  SPEAKER_00: Yeah.
• 50:56
  SPEAKER_03: And then this year we've had so far Liam.
• 51:00
  SPEAKER_00: Liam was awesome.
• 51:01
  SPEAKER_00: He is a guitar teacher at the guitar center in Lowell Mass.
• 51:07
  SPEAKER_00: And amazing, really talented musician, guitar player.
• 51:12
  SPEAKER_03: And I loved hearing him play music.
• 51:15
  SPEAKER_00: Yeah, we got to play music together one night, and just really sweet guy who was just really wanting to connect more with the natural world and plants and learn.
• 51:27
  SPEAKER_00: And he was just really thoughtful and wanted to be doing things right and was super helpful, very willing, and just seemed to really savor and enjoy his time here.
• 51:41
  SPEAKER_00: Had a great time working with him.
• 51:43
  SPEAKER_03: And he got us the planetarium subscription.
• 51:49
  SPEAKER_00: Yeah, my f the Arnold Arbor, yeah, not Arboretum.
• 51:54
  SPEAKER_00: Planetarium.
• 51:55
  SPEAKER_00: No, Arnold Arboretum is that place in in Boston.
• 51:58
  SPEAKER_00: Oh.
• 52:01
  SPEAKER_03: But yeah, map of the sky monthly subscription so that we can look at the stars.
• 52:08
  SPEAKER_00: The constellations and what's going on in the sky, and then the backside of it has on these dates interesting pairings of things and things to watch for.
• 52:16
  SPEAKER_03: I didn't get to know him that well, but when the meal we shared together, I feel like he was just really chill and kind.
• 52:24
  SPEAKER_03: And yeah, just all these people that have come here have just been so wonderful to get to know.
• 52:30
  SPEAKER_00: And I had this funny experience with Liam where we were talking about he plays in a couple bands, and I was asking what their music is like or what it's inspired by.
• 52:40
  SPEAKER_00: And he's one of the bands he said is really inspired by the Grateful Dead's first album with Heavy on Harmonica and some of the Pig Pen songs and whatever.
• 52:50
  SPEAKER_00: And I said something, I was like, Oh, I never got to see the dead because Jerry Garcia died when I was 12.
• 52:58
  SPEAKER_00: And I was like just starting to listen to them and become interested.
• 53:03
  SPEAKER_00: And like some of my sister's friends had seen them because they were five years older than me.
• 53:08
  SPEAKER_00: I was telling him this story, and he had said that his dad was like into the dead.
• 53:13
  SPEAKER_00: And I said, Did your dad get to see them?
• 53:15
  SPEAKER_00: thinking that his dad was like perhaps a generation older than me.
• 53:20
  SPEAKER_00: And he's like, No, I was so I was like, I was 12 when Jerry died.
• 53:24
  SPEAKER_00: And I was like, Oh, did your dad get to see them?
• 53:26
  SPEAKER_00: And he's like, No, my dad was like 17 when Jerry died.
• 53:29
  SPEAKER_03: I was like, Oh.
• 53:31
  SPEAKER_03: Yeah, we're having a little bit of that where it's like we still feel somehow like we're peers.
• 53:37
  SPEAKER_03: We are, we are, of course, but there's I feel like as I'm getting older, I have way less sense of the ages people are, and yeah, it's when people have kids earlier.
• 53:48
  SPEAKER_03: For us, we have a two-year-old, but could easily have a 20-year-old.
• 53:52
  SPEAKER_03: Yeah.
• 53:52
  SPEAKER_03: Yeah.
• 53:53
  SPEAKER_03: So yeah, Liam was really great.
• 53:55
  SPEAKER_03: And then now Emma.
• 53:58
  SPEAKER_01: Yeah.
• 53:58
  SPEAKER_03: Who came pretty last minute.
• 54:02
  SPEAKER_01: Yeah.
• 54:03
  SPEAKER_03: We had a woman come and it was just not quite the right fit for right now.
• 54:07
  SPEAKER_00: Who was who kind of and wanted to be here for the summer.
• 54:13
  SPEAKER_03: Just had a lot of grief and was moving through a lot, and was yeah, there were just reasons that it just wasn't the right fit, and she understood, and yeah.
• 54:24
  SPEAKER_03: And yeah, but then it was amazing to have Emma.
• 54:29
  SPEAKER_00: Yeah, we this other person that I'd been in touch with, as that transition was like we came to the conclusion that it wasn't gonna work with this other woofer and made a plan with her for for her to leave and transition whatever to a different next opportunity.
• 54:46
  SPEAKER_00: And I was looking for some help still, busy time of year.
• 54:50
  SPEAKER_00: And this woman, Emma, who had been working as a farmer for the last four or five years in Georgia, was interested stay awake, just and getting tired.
• 55:03
  SPEAKER_00: Yeah, falling asleep, her eyes are shutting, and was just interested in coming for a stay.
• 55:09
  SPEAKER_00: And I reached out to her, and yeah, she came and was just such a 26?
• 55:16
  SPEAKER_00: Yeah.
• 55:17
  SPEAKER_03: She's 26, she's way wise beyond her years.
• 55:20
  SPEAKER_03: She's on a path to become a midwife, about to enter nursing school, just super lovely in all the ways.
• 55:28
  SPEAKER_00: We had just the best conversations.
• 55:30
  SPEAKER_00: I just connected with her immediately and just felt like she was like a like someone that we were just meant to, I was just meant to meet, just really connected and had such a wonderful time talking with her.
• 55:44
  SPEAKER_03: The thing that's so cool about having woofers come is that it just brings this new energy and kind of reinvigorates everything.
• 55:53
  SPEAKER_00: Yeah, totally.
• 55:54
  SPEAKER_03: And Emma, well, go ahead.
• 55:55
  SPEAKER_03: Sorry.
• 55:57
  SPEAKER_03: I was gonna say she she our kids immediately fell in love with her.
• 56:01
  SPEAKER_03: And yeah, Serena is like confused about Emma leaving.
• 56:07
  SPEAKER_03: And I will say that we tried to take her to a solstice, summer solstice party, but I got the date wrong.
• 56:13
  SPEAKER_03: It was the following day.
• 56:15
  SPEAKER_03: So we showed up at a party and then or showed up at a date wrong.
• 56:24
  SPEAKER_03: They're like, Yeah, it's tomorrow.
• 56:25
  SPEAKER_03: And so I was like, Okay, I guess we're gonna make something real quick at home for dinner.
• 56:30
  SPEAKER_00: And so we came home and and she actually we were going away to Maine for a week.
• 56:36
  SPEAKER_03: Yeah.
• 56:37
  SPEAKER_00: And so she just like, and this had been part of our conversation.
• 56:40
  SPEAKER_00: I was like, we'd love to work with you.
• 56:41
  SPEAKER_00: It sounds like you're gonna be a great fit here, and we're going away this next week and actually still need a house at her.
• 56:49
  SPEAKER_00: And if you're if that sounds okay to you to be here on your own.
• 56:53
  SPEAKER_00: But she made a lot of connections in the community very quickly, did a lot of social things, met a lot of people.
• 57:00
  SPEAKER_03: Yeah, went to concerts and yoga classes and open mic.
• 57:06
  SPEAKER_03: I was gonna say she was like making flower crowns with Ella, and yeah, just really our whole family really enjoyed getting to know her and talking with her.
• 57:18
  SPEAKER_00: And we've insisted that she must come back.
• 57:21
  SPEAKER_03: Yeah, I feel like that about I've I would love to see all of these people again, but yeah, Emma is particularly.
• 57:29
  SPEAKER_03: It's always interesting for me to meet someone who's quite a bit younger and feel like, of course, like anyone in their 20s still has a lot to learn.
• 57:41
  SPEAKER_03: But she was really, yeah, just wise beyond her years, and that that's always just really fun to witness.
• 57:51
  SPEAKER_00: Yeah.
• 57:52
  SPEAKER_03: And I don't know, did you say she'd been working on a farm in Georgia?
• 57:56
  SPEAKER_00: Yeah, she has a lot of farming skills, and so she was really helpful.
• 57:59
  SPEAKER_00: She was super helpful and uh and just and also learned a lot.
• 58:03
  SPEAKER_00: Yeah, totally.
• 58:04
  SPEAKER_03: Because you're doing things differently than a huge or not huge.
• 58:08
  SPEAKER_00: Well, it's not huge, but it's a big operation that she was coming from.
• 58:12
  SPEAKER_00: Yeah, no, I definitely.
• 58:14
  SPEAKER_03: And I just think it's cool because sometimes we've had woofers and they have no awareness of topics that I remember when we were woofing, like, for example, really learning a lot more about permaculture and the people we've stayed with turning us on to different topics.
• 58:30
  SPEAKER_03: And I know you said there was a woofer that didn't really know about genetically modified food, like at all.
• 58:35
  SPEAKER_03: And so it's just like bringing some of these things to the awareness of people who are coming to visit any topics really that they don't know about.
• 58:43
  SPEAKER_03: It's just really fun and inspiring and such a more interesting way to learn them.
• 58:47
  SPEAKER_03: We'll look it up on AI or watch a YouTube video or whatever it is.
• 58:52
  SPEAKER_00: Yeah, of course, totally.
• 58:54
  SPEAKER_03: Anything else you want to say about that?
• 58:56
  SPEAKER_03: I am definitely fading, and Scott was like asleep on the couch at his mom's house when we had dinner earlier tonight because he'd stayed up so late playing music with Emma a couple nights ago.
• 59:11
  SPEAKER_00: Yeah.
• 59:12
  SPEAKER_00: But now I've got my second wind.
• 59:14
  SPEAKER_00: Yeah, and I'll launch into the next story.
• 59:17
  SPEAKER_00: I'm just kidding.
• 59:18
  SPEAKER_03: Okay.
• 59:19
  SPEAKER_03: I think we'll leave it there.
• 59:21
  SPEAKER_03: And I can't wait to share more about our first retreat, if we can, when it's completed.
• 59:30
  SPEAKER_03: And yeah, we'd love to, we'd love to host you in whatever way as a woofer or as a retreat guest.
• 59:37
  SPEAKER_03: So be in touch and also just we'd love to hear from you if you're enjoying this podcast.
• 59:44
  SPEAKER_03: If you could leave us a review, that would be super helpful.
• 59:47
  SPEAKER_03: And if you just feel inspired, it's when we do hear from people that give us those messages.
• 59:53
  SPEAKER_03: Words of affirmation are definitely my love language.
• 59:56
  SPEAKER_03: But we would just love to know how this podcast is inspiring you or making a difference in your life.
• 1:00:01
  SPEAKER_03: So feel free to reach out.
• 1:00:04
  SPEAKER_03: Okay, that's all for now.
• 1:00:07
  SPEAKER_03: Thanks.
• 1:00:08
  SPEAKER_03: Thank you for listening to this episode of Homestead and Heal.
• 1:00:11
  SPEAKER_03: If you loved it, please help us spread the word by subscribing to this podcast and leaving us a review.
• 1:00:17
  SPEAKER_03: For more information about our work, visit homesteadandheal.net.
• 1:00:21
  SPEAKER_00: We're wishing you the life of your dreams, one that feels deeply rooted, fully alive, and connected to the earth beneath your feet.