Une communication bienveillante c’est comme s’occuper d’un potager bio. Cela demande de la bonne volonté, quelques outils pratiques et un peu de travail. WWOOFeurs et hôtes racontent et partagent leurs trucs pour que roule ma poule 🙂
Packing my bag to head to Haute-Savoie, I donned a pair of working boots and left my expectations in the city. With a curious and eager spirit, I opened up to an alternative way of engaging with my environment and share those impressions of living and working on an organic farm in France.
Avec des ingrédients simples et naturels, les savons de Castille offrent une alternative à la mousse conventionnelle des produits de nettoyage commerciaux. Marissia, une WWOOFeuse américaine qui continue son périple avec WWOOF italia, nous envoie sa recette maison. Merci à elle !
Anouk, nick named Oogie, is a Hamburg native who tries out WWOOFing on a French farm where she shares the techniques she learned from cheese making to bread baking. Through her detailed entries, we experience a day in the life on the farm with an appétit as big as the local French gourmands.
Urban shepherds, Julie and Guillaume raise a flock of sheep in the heart of La Courneuve, in Seine-Saint-Denis. Co-founders of the associative farm Clinamen, they campaign for agriculture in the city. Their sheep are sometimes the only link between living things and concrete. For them, WWOOFing is a popular way to experience what you don’t learn at school.
Having uprooted from the mother country and settling in a new land, foreign hosts retell their stories of how they came to be in France, started organic farming, and welcomed WWOOFers from back home as well internationally.
Michel and Catherine are organic beekeepers who are a part of the WWOOF France network. For a year, they have been welcoming WWOOFers and they explain why.
In winter, the pace gets slower as the temperature grows colder. But the work on organic farms continues all year around. From cutting wood to baking bread, WWOOFers and hosts talk about their experiences WWOOFing in wintertime, when there is never a lack for something to do or a warm meal to share.
Today’s industrial and conventional bread has come a long way from its ancestral origins. This recipe for pain à l’ancienne, or old fashioned bread, uses ancient unmodified grains and a natural traditional yeast method that yields a home-made loaf not only more wholesome in nutrients but also in flavor.
International WWOOFes share their experiences of coming to WWOOF on French farms in hopes of practicing and improving their French language skills. Inversely, hosts recount anecdotes of teaching their mother tongue to their international WWOOFers and the deeply human échanges that ensue.