One week deep into training, my journey begins with thirty nine fellow apprentices/future friends.
I am eye balls deep in manure, literally, and I love it.
The past week has been a unique opportunity to spend time and meet with many like minded young professionals trying to make their own way within the food industry.
Many are farmers, some are writers, a couple are chefs, but most commonly have incredible experiences and global educations dedicated towards making the world a little greener and tastier for its inhabitants.
Santa Cruz's environment is embraced by a cool Mediterranean climate which potentials towards extended growing seasons, but water restrictions and fungal pressures keep this location from morphing into the garden of Eden it could be. Many within the community embrace local food production which adds a flavor of community but unfortunately falls short on sustainability in respect to the perimeters of sustainable living.
The male population of Santa Cruz work a range of jobs, but remain surfers mainly, but jacks of all trades none the less. The female population of Santa Cruz are professional, tanned, and thoroughly enjoy beaches and time to themselves during surf season.
In respect to my first week it was really good, but sorry this week seems to be looking even better. We begin classes, field work, as well as the whole organic vegetarian locally produced enchilada!
Today I made hamburgers "Nigerien Style" minus all the flies and larvae, very tasty!
Well there is so much more I could write about but…..I don't feel like it.
I just wanted to surface, say hello, and remind you that packets of Gatorade, tuna, and beef jerky would be as appreciated as they were in Niger.