Farm experience program (2 hours)

After touring our farm and understanding organic, sustainable, eco-friendly farming, participants under our guidance try some farmwork such as soil aeration, seeding, and harvesting. Snacks and drinks from the farm produce will be provided.

Composting workshop (1 hour)

  After touring the farm and understanding the structure and mechanism of soil, participants under guidance try to make or turn a pile of compost, with knowledge of the importance of healthy food and related farming practice. Snacks and drinks from the farm produce will be provided.

Biochar workshop (3 hours, night)

After touring the farm, the participants collect material to make a fire through the controlled process of pyrolysis. It produces biochar that can improve soil quality by storing carbon in the soil, thus with a negative carbon footprint. It is a good opportunity to enjoy the night here with the fire.

Farm mindfulness workshop (1.5 hours)

Under guidance, the participants practice mindful farm chores with steps on soil, breaths with clean air, and muscles working along the way. It is a good opportunity to gain self-awareness and build spirit. With counseling experience, we take care of emotional well-being. If necessary we refer professional help in the town. Snacks and drinks from the farm produce will be provided. It is also a practice of mindful eating. 

Chinese mugwort stick workshop (1 hour)

After touring the farm with knowledge of this herb, the participants will learn how to process the produce and make incense sticks, then learn the healthy practice of using the incense. 

 Radish cake workshop (3 hours, November to February)

After touring the farm and learning the growing practice of radish, participants harvest radish and make and steam the cake on a traditional Hakka stove. It is a practice of healthy sustainable cooking slow-food experience.

Roselle succade workshop (1.5 hours, November to January)

After touring the farm and learning the growing practice of roselle, participants harvest roselle and make succade which is a natural candy. It is a practice of healthy sustainable slow-food experience. Snacks and drinks of Roselle will be provided. 

Red quinoa workshop (1 hour, April to June)

After touring the farm and learning the growing practice of red quinoa, a protein, and iron-containing superfood, participants build flower crowns like what the indigenous Taiwanese do at their harvest festival.

Turmeric workshop (2 hours, November to January)

After touring the farm and learning the growing practice of turmeric, participants harvest and process this anti-inflammatory superfood. Snacks and drinks from turmeric will be provided. It is a practice of healthy sustainable slow-food experience.

Weaving workshop (1.5 hours)

After touring the farm and learning the history of Hakka women’s weaving practice, participants will sit in the green classroom to learn simple weaving. It is a self-nurturing mindful experience by working with the fingers, listening to the sound of nature, and breathing the scent of the wild.

Rice transplant/harvest activity (3-5 hours, March-June, September-December)

After touring the farm and learning the traditional growing practice of rice, participants are involved in different processes of rice growing, according to the time of the year. It is a wholesome experience of learning the intertwining relationships among good food, sustainable farming, healthy lifestyle, village technicality, history, and culture.