Christina & Nicholas

From: United States

  • ...

    Account Type

    Couple account

  • ...

    Travelling to

    Greece, Italy, Portugal, Spain

  • ...

    Travel dates

    29/03/2018 - 30/11/2019

  • number of facebook friends

    Nº of Facebook friends

    59

  • Badges

    Facebook verified

  • Description

    Hi, we are Christina and Nicholas, a mother and son family from Miami, Florida, United States. Thank you for reading our profiles! We enjoy learning, travel, growing, cooking and sharing culture.

    We are especially interested in projects involving fruit trees, olive oil production, herb gardens, cooking, and animal care (dogs, sheep, etc.) We can help with general labor including firewood, greenhouse maintenance, painting, and so on.

  • Type of help

    Gardening
    Cooking / shopping
    Help in the house
    Animal care
    Language practice
    Art project
    Teaching

  • What skills do you have?

    Together, we have extensive volunteer experience. We volunteered at the Miami Veteran's Hospital, from staining cancer cells in the oncology lab to assisting with patients, as well as computer work. We also have spent many summers volunteering at Fairchild Tropical Garden in Miami, from building pergolas for ornamental vines, caring for and establishing water gardens, photography, and more.

    Christina: I earned a Doctorate in Education and love teaching. I love art and spent many years as a working artist painting murals and portraits. I am also passionate about animal welfare and love taking care of animals. I taught art at Nick's schools when he was growing up and did volunteer art work for children's theater organizations in Miami. When I worked at the Everglades National park, I was the education ranger and frequently taught children about the ecosystem. I also taught teachers how to use computers and write their own websites.

    Nick: I have over 10 years of experience working as a personal chef in Miami and I earned a degree in culinary arts from Johnson and Wales. I am well versed in various cultural and dietary specific cuisines including regional Italian, Greek, classical French, Southeast Asian (mainly Thai), broadly Middle Eastern, Latin American (particularly Mexican and Puerto Rican), vegan, raw, and gluten-free.

    I am curating a fruit/vegetable garden that currently includes over fifty varieties of fig (ficus carica), 5 varieties of mango, lychee, sugar apple, starfruit, passionfruit, loquat, persimmon, pomegranate, citrus, and various tomatoes, peppers, and herbs. I have been gardening for about half a decade and am eager to both help and learn.

    I also earned a bachelor's degree in music from the University of Miami and my principal instrument is the harp. If you or someone you know would enjoy music lessons related to theory or harp, I am happy to help.
    e are interested in all kinds of gardening and sustainability, we love animals, and we love to learn and share. We look forward to hearing from you!

  • Languages spoken

    English and we are learning Italian, Spanish, and Greek.

  • Age

    67 & 30

  • Nationality

    United States

  • What else ...

    Although we plan on working as a team, there may be times when only one of us is available to travel.

  • Some more information

    • Smoker

    • Driver's licence

    • Allergies
      I, Nick, am allergic to cats if the cats live indoors. I can touch cats and hang out with them but if I sleep in a room with cats, I'll have trouble breathing.

    • Special dietary requirements
      No

Photos

Another favorite fig called Smith.
One of our favorite figs, Ronde de Bordeaux.
Nicholas at the harp
Nick: One of the trial loaves from when I was learning how to make Challah. Delicious!
Auditioning squash varieties. Some of these blossoms were prepared in various ways from being fried in a beer batter, roasted on pizza with provola and anchovies, and even simply decorating roasted vegetables and salads.
Nick: Home cooking! The bread and pasta were for the winter holidays. This was my very first attempt at the Salentino pasta shape "sagne 'ncannulate."
Nick: From my restaurant days. Sous vide octopus with polenta and salmon with heirloom beets.
Christina in Naples, 2017
Christina: This is from I was a park ranger for the Everglades National Park in South Florida.

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