Mikele

& Noelle

Travel information

We are currently

Description

Hello! We are a young couple from western Canada, we share a love for wonderful, local honest food and everything with comes with that. We have dreams of living off the land in the future and are very eager to learn about all of the aspects regarding that. We are no strangers to working with our hands and being on our feet for extended periods of time and are always happy to lend a hand:)

We are motivated by like minded individuals who share a love for the land and all the things she provides.

Interests

Languages

Languages spoken
English: Fluent
German: Intermediate
French: Beginner
Italian: Beginner

More details about my language interests
I am very interested in improving my German, French and Italian. I am most proficient in German with a fairly good understanding, but also know a little French and Italian and would like to improve those as well.

Find a language buddy

Skills and knowledge we'd like to share or learn

We're interested in:  

Animal Care

General Maintenance

---

Some knowledge of:  

Eco Projects

DIY and building projects

Life at a Farmstay

Helping with Computers/ Internet

Art Projects

---

Able to teach about:  

Gardening

Creating/ Cooking family meals

Babysitting and creative play

Helping around the house

More details about your skills

Noelle

Hairstylist by trade working in a local 2 chair salon in my hometown of Fort Langley. Everyday I use the creative skills I learned as a visual arts major in high school in the world of of hair cutting and colouring.

I am passionate about bringing up the next generation in a positive environment engaging in creative, imaginative play and encouraging intuition. I can’t wait to have a family of my own and to care for others until then.

I grew up in a tightly knit family, am the youngest of 4, and consider myself a people person because of that. I have strong beliefs about and a desire to live off the land. I am learning so much about cultivation from my amazing partner and am eager to expand my knowledge through experience.

I am in active recovery for mental illness I’ve experienced and am only a more positive and compassionate person because of it.

Mikele-

I am a cook by trade who grew up working in my parents restaurant from 12 years old (by my own choice haha). This is definitely where my hunger for knowledge of foods and how they are made stems from. From being a cook I am used to long physical days as my minimum shift length is 10 hours and am on my feet being busy for all of them. I have been working in the fine dining scene in Vancouver for just under a year and previously was working in the nicer restaurants in my small town of Fort Langley -- I would be more than happy to cook for and teach what I can.

My passion for food definitely goes beyond just the kitchen.

I have been running a little sourdough business the last couple years (@breadsbybean if you are on Instagram); I also make naturally leavened croissants and doughnuts among other things. It is a fairly small operation as it's mostly for enjoyment earning me a little extra money on the side, but it has definitely given me the chance to really hone my skills and I make some pretty killer bread, if I do say so myself.

I am a natural-cheese maker and no mesophilic cultures or use of plastic (besides the forms, but am working to change that). I use raw milk (although it is illegal in Canada) I feel my search for proper food goes beyond the laws my country had created in the last century with little to no backing of scientific data and lots of funding by big dairy corporations. I am still relatively new to the cheese making world with just under a year of experience under my belt and my main focus has been on washed curd cheeses and bloomy rinded ones, although I would like to definitely get better at all types.


I have a good understanding of wild plants and mushrooms and often go foraging in my local woods for certain items (mainly elderflowers, oyster mushrooms, chanterelles, salmon berries, along with nettles and other greens where I'm from) if the seasons permit.

I am very knowledgeable in lots of different ferments including the ones listed above, as well as beer, ciders and mead brewing and the production of vinegars, lacto-fermented fruits and veg and fermented grains such as miso. I have no hands-on experience in charcuterie, but have read lots about it and am very eager to learn.
.

I have been learning German the past few months and have a basic understanding amongst some basic French and Italian, definitely looking to improve though.

Age

21 & 22

What else ...

Mikele is a dual Canadian-Italian citizen and possess both Canadian and Italian passports

Some more information

• 

  Smoker

• 

  Driver's licence

• 

  Allergies

• 

  Special dietary requirements