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Woofing-Year

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Lorena Klein Fonseca

on 25 April 2016

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Transcript of Woofing-Year

Welcome to my WWOOFING Pinboard

W
illing
W
orkers
O
n
O
rganic
F
arms
Hey everyone!

After my High School i started in summer 2014 with WWOOFING. It was a really nice experience and i hope it will be in the next farms as well or better.

What does WWOOF stand for?
W
orld
W
ide
O
portunities on
O
rganic
F
arms
W
e're
W
elcome
O
n
O
rganic
F
arms
My plan is to explore, learn and travel as much as i can with the intention of sharing different ways of living, to be useful to farmers and to improve my french & english on the way.
My destinations:
Toulouse
Carcassonne
1. Stop by Alliance Verte: L'amour de la terre
About Me:
2. Stop by Les Farrajals
11.08-14.09.2014
14.11-28.11.2014
For more informationes visit
http://www.wwoof.net/:
Name: Lorena
Age: 21
Hometown: Berlin
Love the life you live.
Live the life you love
Paris, 2014
2014/2015
I think of myself as a peaceful, quiet and adaptable person. I learn fast and i am not afraid to work hard or to get my hands dirty.

I have no specific eating habits, but i prefer the vegetarian cuisine.


http://www.alliance-verte.com/coop-bio.html
An association that has the goal to live as ecological as possible. Or with other words to be the "love of our planet".

The Bio-Hotel is equipped with biological furniture, food (vegan) and also cleaning powder.
Volunteers (WWOOFers) help for 4-6 hours a day, and hosts provide the food and accommodation. This is a good way to experience, learn and share different ways of living.
Vegan Food
Carcassonne
Toulouse
My time by "l'amour de la terre"

I am so grateful to have had the honor to meet these people. I learned a lot about the vegan cuisine and all in all about a different kind of a sustainable Lifestyle.

I can say that now i am a little bit more conscious about the things i buy.
Quality and not quantity is the keyword.
My second woofing-experience was
with David, the farmer of "Les Farrajals".
A small goat-farm in the mountains
from Carcassonne.
I had a lot of conversations with David and
we spoke about God and the world.
He told me that being a farmer like he is has his advantages and disadvantages.
On the one hand you are your own boss. You have creative control. You get to make all of the decisions, no one else is telling you what to do.

But on the other hand, if you are completely alone and nobody is there to supports you in difficult situations, it can be complicated.

This experience gave me another point of view on the "idyllic-life.of-a-farmer".
The reality is in the most cases different from our imagination.
3. Stop by Ferme Lindgrube
Meine Zeit bei der "Ferme Lindgrube"
4. Stop by Ferme Embetschés
Meine Zeit bei "Les Embetschés"
http://www.lindgrube.fr/accueil.html
Il faut dire que lorsque l'on a la chance de vivre et de travailler dans un cadre aussi magnifique, c'est une évidence de vouloir préserver la nature qui nous entoure. Nous avons choisi des pratiques agricoles respectueuses de la nature et de l'homme.
28.11-21.12.2014
http://www.embets.com/notre-histoire/la-ferme-aujourdhui.html
25.02-25.03.2015
Moulins
Merci
Danke
Thank you
Gracias

Le choix du bio
La Chèvrerie des Embetschés est une ferme diversifiée résolument tournée vers la respect de la nature et l'exigence d'une haute qualité de production.

120 chèvres, 80 brebis, 80 cochons, 35 chevaux et poneys; ce sont aujourd'hui tous les animaux qui assurent la cohérence de leur système agricole montagnard.
5.Ferme de la Passiflore
25.03-19.04
Der in Breitenbach gelegene Familienbetrieb wird seid 1867 von Vater zu Sohn weitergeführt. Es befinden sich momentan 82 Vogesen-Kühe die morgens und abends im Melkstand gemolken werden und mit denen anschließend diverse Milchprodukte hergestellt werden.
Was hat mich diese Erfahrung gelehrt?
Man versteht die hinterliegenden Kreisläufe und Zusammenhänge eines Betriebes immer besser, wenn man erst einmal die Praxis gemacht hat.



Die ersten zwei Wochen habe ich mich hauptsächlich in der Käserei aufgehalten und habe eine kleine Ausbildung in Sache Herstellung von Milchprodukten bekommen.
Echt erstaunlich wie die Temperatur und die Fermentation am Ende alles ausmachen.
6.Ferme Le Bellet
19.04-29.04.2015
Außerdem war ich für die Rundumversorgung
der 20 Baby-Zicklein verantwortlich.

Hierbei muss man stets auf seine Haare
aufpassen!



Alles in allem: Auch diesmal, tolle Erfahrung und vieles dazu gelernt.
7. Ferme de L'ecureuil
Tagesrhytmus:

-07:30: Kühe melken
-09:00 Aufenthalt in der Käserei
*Waschküche,
*Einpacken/etikettieren/einordnen
*Putzen
-14:00 Im Laden mithelfen
*Bestellungen aufnehmen
*Kundenbetreuung
-18:00 : Im Stall mithelfen
*Ausmisten
*Tiere füttern
*Melken
One day by Radio Coteaux
...in the market
...the basic ingredients of Tofu
...making galettes
...dans la cave
la naissance
du petit veau
Le marché des producteurs á Strasbourg
...en train de traire les chèvres et les brebis
Ma première experience
dans une Ferme Biodynamique.
http://www.bio-dynamie.org/
Mon séjour à la Ferme de l'ecureuil
au marché à Moissac
Pain - Fruits - Légumes
Pâtisserie Jus de Fruits Conserves Fermiéres
29.04.-23.05.2015
8.La Boureyrie
23.05-08.05.2015
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