Karen and I were very much welcomed by Julian, his family, and the other WWOOFers passing through. Julian was greatly accommodating in all aspects of our stay, including establishing our working arrangement, and with opening his home to us. Though he’s clearly the visionary when it comes to developing Earthen Heart into a sustainable communal permaculture, he’s truly a collaborator in this pursuit, constantly looking to others for inspiration, ideas, feedback, and innovation. Earthen Heart is a laboratory of sorts. One with incredible potential. Julian invites people to research topics that they are drawn to, and to use the land for those very purposes. Whether you’re interests are plant- or animal-based (they have chickens, goats and dogs), educational (kids are welcome), artistic (I made a short video about the homestead), crafty or architectural, Earthen Heart is one big workshop. And Julian, essentially the shop manager, will get excited by whatever project gets YOU excited. He will champion your efforts and assist to the degree that you welcome his input and labor. To him, it certainly seems, the end goals are sustainability and harmony. He’s looking to build individuals up, who in turn help to build and strengthen the homestead.”
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I spent 2 months at Earthen Heart. Julian has a long-term vision of turning Earthen Heart into a community homestead with various contributing partners. Having no desire to single-handedly run an entire homestead by himself, Julian is nonetheless consistently making inroads towards his ultimate dream – being able to go outside and have edible plants everywhere on the property that will ultimately require no management. As Earthen Heart is still very much under development be prepared to bring your own knowledge and a willingness to do your own research on how to best add value to this homestead. If you’re looking for a place to learn the basics about homesteading or organic gardening, this probably isn’t the best place for you. That being said, you will still learn a lot about various edible plants that are harvested and consumed daily, such as amaranth greens and lamb’s quarter, and have the opportunity to learn more about other farms in the area.”
