Why I Chose to be a Practicum Student: Kim
While this is a beautiful way to be able to work, I lack pieces of underpinning systematic and scientific knowledge in the area of food production itself, and an element of self sufficiency in the production of the food I work with. I want to bring my culinary practise outside of the kitchen, to engage in a way of making food that is not based around buying and plating, not focused on immediate outcome during a day or week but instead on the intentionality and sufficiency of a durational practise with, and commitment to, the land and the people who work with it.
I think there is a spiritual element of a rural agriculture practise, of living closely with the spaces that harbour and produce the food that keeps us alive. I am curious about what my heart will feel like when I commit my brain and body to living in and studying in such a place for a short time, with people who make this commitment for whole years or lifetimes.