After the long drive back from North Carolina to Central Florida, catching up with family and friends (some still yet to see), unpacking, resting, and taking care of overdue obligations, I catch my breath and think, “What now?”
Without much perspective yet, looking back on my adventures this summer, I am so glad I did everything I did with wwoofing, traveling and being a “wexer” (work exchanger) at the Southeast Women’s Herbal Conference. I feel I’ve learned so much, clarified my goals (somewhat), and appreciated even more what Mother Earth provides. I’ve rerouted my life, checked wwoofing off my bucket list, and while some things are still ambiguous at the moment (“What do I do now?”), I feel I’m headed in a more authentic direction.
Being a wwoofer for the summer has taught me so many practical skills and lifelong lessons, given me confidence in growing my own food, raised the bar on the meanings of “fresh food” and “sustainable” to me, shown me a diversity of lifestyle alternatives to mainstream society, and, among many other positive things, allowed me to spend a lot of much-needed time outdoors. My partner, Tim, met me up in Asheville for a wonderful two-week reunion. Four days of this time we spent hiking on the Appalachian Trail.
I’d like to share a couple photos of something I did get to make myself at Long Valley farm. After mentioning to the family that I was interested in food fermentation and had done two apprenticeships with fermentation author Sandor Katz in Tennessee, they asked me if I would like to make some sauerkraut. Of course I obliged! I spent a sunny autumn afternoon picking cabbage and carrots and used some already-harvested beets, garlic and cayenne to make this kraut-chi, a mixture of sauerkraut and kim-chi.
The Southeast Women’s Herbal Conference was just as magical as it was at my first attendance last year. Again, I was able to secure a work-exchange position, this year as a teacher support person for the Intensive classes. This position meant I helped the teachers move their materials to the tent, set up, mic up, pass out papers and tasty samples, and anything else they might need an extra hand with. It was such a wonderful position to have! (Last year I did dishes and directed parking.) It was fun to get to interact with the teachers more and to help the Intensives run smoothly. I enjoyed each of the classes I attended and learned so much not only about herbal medicine and healing, but, like last year, felt such a sense of empowerment and sisterhood with the women there and everywhere.
The big decision ahead for me involves graduate school. I’ve been accepted to attend Green Mountain College’s Master of Science in Sustainable Food Systems program. Green Mountain College, located in Poultney, VT, was ranked number one green school by the Sierra Club in 2010. The program is mostly online, so I would be able to continue living in Florida. On the pros side are: I’d love to study all that the program has to offer on sustainable agriculture and food policy and history, I’ve always wanted to go to grad school, and it will set me on a path more in line with my values. On the cons side… well there’s really only one con: the cost and its implications. Since I’d rather not take out a loan, this leaves me currently looking for a full time job. I plan on applying for a scholarship offered by Annie’s foods; however, the results aren’t announced until April of next year; my program begins in January. I still think it’s worth a shot. Unfortunately, I don’t think my program, since it’s distance learning, offers any graduate assistantships or teaching opportunities. If anyone reading has any ideas for garnering scholarships or paying for grad school, I’d be grateful to hear them!
It has been amazing readjusting to life in Florida. I’ve relished in seeing my loved ones more often, enjoyed feeling summer turn to fall for the second time this year, and, maybe most of all, loved getting back into the kitchen at the Beautiful Bamboo farm, where I am living with Tim. I’ll leave you today with a couple pictures of recent creations.