Internship
Four weeks in autumn (harvesting) 18 February - 15 March 2019 and Four weeks in spring (planting) 2 - 27 September 2019 Free in exchange for work Live, work, eat, experience and immerse yourself into an organic, self-sufficient, sustainable lifestyle in the lush center of New Zealand's North island. Learn how to grow, harvest and process your own food. Learn how to work holistically alongside mother nature to maximise the nutritional properties of your food while simultaneously reducing your environmental imprint. The range of skills you will learn with us will be extremely varied, and many will be applicable in other cultures and climates. This is limited to only three participants so personalised training can be given. |
What you will learn:
A huge range of self-sufficiency skills (homesteading in Amercian language).
This will start outside with the most basic but important aspect, soil care; and include all aspects of raising your own food on a small block; milking a house cow, managing pigs, sheep, poultry, bees and beef cows, harvesting and storing winter feed, fencing, butchering and mating.
As well as the harvesting, pruning and planting, there are the skills of turning the produce into edible and/or storable food; bottling, jam making, cheese making, making sausages, salami and jerky, drying fruits, smoking meats and cheese, pickling, cooking…
Should you have an interest in a particular aspect or wish to complete a timely project while you are here, please discuss. If at all possible we are happy to accommodate.
A huge range of self-sufficiency skills (homesteading in Amercian language).
This will start outside with the most basic but important aspect, soil care; and include all aspects of raising your own food on a small block; milking a house cow, managing pigs, sheep, poultry, bees and beef cows, harvesting and storing winter feed, fencing, butchering and mating.
As well as the harvesting, pruning and planting, there are the skills of turning the produce into edible and/or storable food; bottling, jam making, cheese making, making sausages, salami and jerky, drying fruits, smoking meats and cheese, pickling, cooking…
Should you have an interest in a particular aspect or wish to complete a timely project while you are here, please discuss. If at all possible we are happy to accommodate.
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