Where to next?

To learn from these people -- butchers, bakers, and Armagnac makers -- at Kate Hill's Kitchen at Camont, a culinary retreat in Gascony.

Tomorrow we head west from Narbonne to Agen and begin our two week help exchange (http://www.helpx.net/) at Kate's.

"...a culinary retreat and creative hub where students, chefs, and artisan food producers can meet and work together as a team. White jacket and toques are banned from the kitchen. Instead, the Kitchen at Camont is a dynamic learning center where "hands-on" means gardening gloves are as much a part ofthe kitchen batterie as whisk and cleaver; where planting orchards, cleaning the chicken coop and weeding the organic gardens contribute to the spirit of the Kitchen community. Students learn not by watching, but by working alongside educated farmers, local cooks, and master butchers on their Gascon farms as well as on site at Camont."

For more info: http://www.kitchen-at-camont.com/