Experimental Learning Journey Reflective and Call to Action
Week 7 and 8
A conversation with a Sustainability Lead for the NHS changes the direction of our journey. Physically and geographically too we move onwards to the liberal state of Oregon, urban farming and healing, to Colorado with community supported agriculture and Greta Thumberg creates waves within world environmentalism. We calculate our carbon footprint and begin our own personal journey into sustainability.
Scotland beckons, wild free food abounds and community celebrated in the Highland Aboyne Games. Ceremony, tradition and a very special visit to a local church occurs with its seasonal majestic member of the congregation. A visit to an organic farm in Morayshire bestows more knowledge and simple local food, gathered within its bounds complimenting Scottish offal, namely, Haggis.
Our final stay in France leads to Champagne and a food event on Relais Du Sillery, a restaurant sourcing food locally including, as we hoped, a sojourn into all things offal. The odyssey continues into the south and south west of England where professional developmental activities are undertaken in Brighton. Friends and family bring well-being and connection to the trip as well as a journey to the big cathedral in Wells.
Northwards, again, once more towards the Loire Valley crossing well trodden Pilgrim walks of France. We pay homage to wine and spend time with Phillipe Raimbault, the owner and producer of red and wine wine in this famous wine making region. We kayak the River Cher crossing revealed Roman bridges more often hidden underwater when the mighty Cher is not so dry.
Northwards into the centre of France, where walnut trees abound and the seasonality of French fare is established with wild mushrooms, foie gras and all things saturated fat. The hunter gatherer food culture is further demonstrated by the discovery of stone age art in caves in Perigueux. We look at the French paradox and all things regarding the myths of fat being bad.
The first week in France takes us way south to Provence, the land where seasonal and locally produced foods in market places still holds president. Goats cheeses and olive oils of quality and description can be sourced locally and regionally, demonstrating also the pride the French have in their produce.
The journey from Nelson, Tasman via Wellington to the UK. Resting in the North Downs in Surrey always further investigations into the subject of whole foods, the purchasing, benefits and gathering of them comes to the fore initially with a change to more market place produce and locally sourced. A visit to Wisley Gardens and London’s Borough Market provides more learning regarding the multiple benefits of plants and multicultural foods.
Yes, Bears do. (Can't speak for the Pope though.)
Brewing techniques, beer and the ins and outs of running a small brewery in Northland NZ.
Pinot in all its glory, cool Kiwi craft beer plus shitz and giggles of course.
In the beginner’s mind there are many possibilities, but in the experts there are few – Shunryu Suzuki
Understanding how to be the best you can be. Professor Grant Schofield.
a wine blog
Conversations to take learning forward
History never really says "goodbye", it instead says "see you later".
The Land, It's People and their Wine
Enabling Self Sufficiency and Sustainable in Abel Tasman