25/04/2026
Second day of “Coming Home”…
We began from the very beginning ~ walking into the food forest, sourcing wild herbs with our own hands, then slowly learning how to prepare them and transform them into beautiful wild herb yeast for brewing.
Everyone got involved, moving together in a gentle rhythm , pounding the herbs, shaping them into small balls, and leaving them to ferment over the next few days. There was something deeply grounding in the process… quiet, patient, and healing.
It was never really about the wine.
It’s about the process of fermentation , the relationship we build with the herbs, with the land, and with each other. It’s also about honouring the culture of the Amis people, who use fermented wine in ceremonies to remember and stay connected to the wisdom of their ancestors.
With deep gratitude to teacher Dongi Kacaw, who guided us with so much patience and love, holding the space so gently for all of us to learn and experience.
So beautiful to be able to share this together…
Orang Orang Drum theater & Pop guide us , with singing, drums, and music flowing through the space, while everyone keep pounding the herbs,
you can really feel the love and joy held within each of these little herb balls.
Feel so good to be home ~♡