Annika and Karolina are sisters and the fifth generation to inhabit Finca La Maye, a century-old farm in the interior of Alicante. A decade ago, they decided to leave the city behind and start a life from scratch in the countryside, without experience but with passion. Today, they grow their own food, raise animals, and have built a model of self-sufficient, sustainable, and free living. In this episode, we explore what life in the countryside is really like, the difficulties that aren't talked about, what it means to make a living with your hands and the land, and how to unlearn in order to reconnect with what is essential. Topics we explore 00:00 - Introduction05:11 - I have never had a normal job07:55 - What is WWOOF? Volunteering on organic farms09:50 - The challenges of moving to the countryside12:38 - What animals do we have on the farm?13:50 - What does self-sufficiency really imply?24:04 - We don't know where our food comes from26:40 - We were raised this way, with animals and gardens28:07 - What we learned from the men in the village28:58 - How do we meet new people in the countryside?32:22 - How to choose the perfect farm?42:00 - The example of eggs: flavor, origin, and awareness51:57 - Today's tomatoes don't taste like tomatoes, why?59:00 - A full day with us on the farm1:10:50 - Animal husbandry is not pretty1:12:12 - Reflection on veganism and rural life Key Moments Beginnings and Motivation Early curiosity [02:30]: Annika and Karolina moved to Finca La Maye, a family property, at 18 and 19 years old. Despite their youth and lack of previous experience, they had a strong curiosity about life in the countryside. Learning and education [04:18]: They started without a garden or animals, learning as they went and adapting to challenges. Annika studied agricultural engineering, which allowed them to apply theoretical knowledge to practice. They emphasize the importance of educating oneself about plant cycles, ecosystems, and the seasons [16:01]. Local community: The older inhabitants of the village taught them many of the ancestral practices of cultivation and animal husbandry [20:49]. Self-Sufficient Living and Resilience Not 100% self-sufficient [07:41]: Their goal is not total self-sufficiency, but resilience—that is, knowing they can produce what they need if circumstances require it. Currently, they still buy dairy (though they hope to produce their own with goats), flour, fruit, and fish [09:08]. Impact of the pandemic [11:50]: The pandemic allowed them to grow on YouTube, as many people sought information on how to bake bread or grow their own garden, boosting interest in self-sufficiency. Actions for self-sufficiency at home [14:33]: They recommend starting by growing lettuce and herbs on balconies or in pots, as they are easy and quick. The fundamental thing is to learn the cycles of plants and the origin of food. Nutrition, Flavor, and Health Eating according to the season [30:14]: They adapt their diet to what the garden produces in each season. For example, in spring they eat many eggs (up to half a dozen a day per person) and fewer in winter, when the hens lay less [34:46]. Nutritional quality and flavor [44:00]: They believe that food grown without pesticides and exposed to natural stress (such as water stress) has a superior flavor and, likely, a higher nutritional value. They criticize the saturation of artificial flavors in processed foods, which "mis-trains" the palate [45:42]. Connection with the body [47:36]: Life in the countryside has allowed them to reconnect with their body and its needs, noticing a digestive contrast when they consume outside food. Farm Management and Work Life on the farm [05:20]: They have more than 100 animals of different types (hens, ducks, geese, peacocks, cats, dogs, horses, goats, rabbits, pigeons). Day-to-day organization [51:03]: Their days vary according to the season and projects. They dedicate time to the computer in the mornings in winter and at noon in summer. An important part of their work is creating content for YouTube and online courses. Delegation and balance [52:57]: As their business grows, they have started to delegate tasks like video editing to maintain the balance between computer work and outdoor time. They acknowledge the difficulty of setting boundaries between their personal and professional lives [26:46]. Future of Finca La Maye [24:24]: They do not consider Finca La Maye their "ideal spot" and plan to move to a smaller property better suited to their life philosophy, although always in the countryside. Ethical Animal Husbandry and Responsible Consumption Critique of factory farming [58:25]: They reject factory farming due to the overcrowded conditions and genetic manipulation of animals. Conscious meat consumption [01:07:07]: They prefer to raise and slaughter their own animals (such as rabbits) to ensure they have had a good quality of life. They consider that if everyone were vegetarian, many animals raised for humans would not survive in the wild. The process of killing an animal [01:07:07]: They describe the emotional process of raising an animal for consumption as difficult, but they view it as a responsibility. They try to make the handling prior to slaughter as stress-free as possible for the animal, and for the death to be quick. Future of ethical meat [01:12:32]: They believe that more ethical and responsible meat consumption is possible for everyone, but it requires more people willing to work in the countryside and for consumers to be willing to pay a fair price. Organic label [01:23:50]: They believe an organic label is not always synonymous with the best practice and that it is more important to get to know local producers. An honest and unfiltered episode about returning to the origin and building a life that makes sense, thanks to www.belevels.com.
