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Region: Washington StateAt age 50, I bought this land. It was a “rode hard and put away wet” decommissioned orchard. My 70 year-old friend, Betsy, and I began to transform the rubble into an oasis of health. WWOOFers and others came on board a few years later energizing the land with their sweat. This 7th year of transformation boasts production of hay, pasture-raised grass-fed beef, lamb, and chicken—all planted and raised as organically pure as possible; I’ve no intention of jumping "organic" labeling hoops. I oppose the ingestion of herbicides, pesticides, hormones or antibiotic additives and mindfully avoid GMO Frankenfoods. I grow most of our food and feed. Most people come here to learn about “sustainable” farming. From the standpoint of this being a closed-loop system, it’s almost sustainable. The animals provide nitrogen-rich “fertilizer” – though in quantities insufficient to eliminate the need for commercial fertilizer. Those who came before beat the land like a slave; it takes much longer to restore a body than to run her down. “Sustainable” would imply there is not a constant drain on financial resources. It is on this level the ranch falls far short of the goal. Perhaps we could meet that goal if I grew a high-dollar crop with low infrastructure and labor needs that produced sufficient yields. It cannot be done with hay, cattle, lamb and chicken. Seeing the writing on the wall, in 2012 I shifted my focus from trying to build sustainability from the land to building sustainability for the land.
Region: HawaiiWe are a family of 4 living in beautiful Hawaii. We are very into playing outside and in the ocean. We are a healthy active family. We have a 3 year old and 16week old, both boys. My husband has a surf/kayak shop and I sell and make jewelry.
Region: CharenteWe are a young German-Italian couple who now nearly four years ago moved onto an old farm in South-West France. Our dream: we want to be self-sufficient and run a small riding stable for classical dressage. We chose the farm, because it is secluded and sourrounded by 30 hectars of meadows and woods, close to the lovely ancient town of Angouleme (10 min.), a cycle ride to the charente river for canoing, swimming and fishing, 1 hour from the sea and of course it is right next to the Cognac region! It is beautiful, but a lot of work ... (the extent of which we did not realise when setting out): in the 4 years, with the help from many volunteers, family and friends, we have turned most of the main house into a cozy home using natural building materials such as hemp and clay, made our own hay to get our horses through winter, fenced the fields, planted some hedges and trees, cut down a whole invasive bamboo forest, made our own fire wood, did a lot of weeding of toxic plants by hand and tried to integrate as much as possible into the small nearby village... Our stable is now open (we are the first in this region of France to offer this modern stabling concept) and we are gathering forces for the next project stage, which involves renovating the guest house.... Do you see yourself helping with the building? Volunteers will be accomodated in a double room in the main house and food is provided. You would be working 5 hours work per day, 5 days per week. Weekends are off.... (However you are expected to help with cleaning the house and cooking outside those working hours!) If you are interested write us an Email
Region: AuvergneHello, My Wife Claire (29 years old) and I, Antoine (40 years old) are looking for someone whishing to become a member of our family. Claire works in Paris as a policeman (policewoman ?), and I work in Clermont-Ferrand in the french railway company (SNCF). We have 2 nice kids, Timéo (6 years old) who is scolarized, and Yann (3 years old) who can go to kindergarten 4 times a week in the afternoons. As she works quite far, Claire is part-time worker (50%). During winter she is also a ski teacher (3 weeks per year in february/march)
Region: BCWe are a lavender farm and winery on beautiful southern Vancouver Island in British Columbia. We are close to beaches and hiking trails and on the public transit route. We have bicycles for the volunteers and plenty of farm fresh food. Our volunteer loft sleeps up to 6 people, and is generally full during our harvest times in July and August which makes for a very enjoyable and social environment for our volunteers. (please do not apply if you are allergic to bees, wasps, bee stings, etc. as our farm welcomes millions of them each year). We are open to the public daily during the summer and have self guided tours, a farm gift shop, a wine tasting room and licensed picnic area. We welcome thousands of visitors from around the world each year to share the beautiful vision that is Damali. We have been hosting volunteers for over 8 years now, and have truly cherished the time and experiences we've had with people from all over the world. We are still in touch with several of our volunteers through the years who became friends. We provide food (in season fresh produce from the on site gardens) and accommodation in exchange for 25 hours per week of work. We get together for farm dinners twice a week, and volunteers prepare the rest of their meals together with the food provided in the self-contained loft. A great opportunity to practice your cooking skills and try new dishes and food from other countries. As a busy working farm, there are a variety of daily tasks to complete, and work is assigned in groups or individually based on what needs to be done and the available volunteers and their skill set. We are now full for the season. We do receive cancellations from time to time or require additional volunteers, so please be in touch if you would like to inquire about immediate opportunities. Happy travels and thank you for your interest in Damali.