Do-nothing Farming (日本語）

with

Hiroki Fukuoka Farmer

Yukiyasu Kaneko Sommelier

Description

(Original language - Japanese). 福岡大樹氏。「無の哲学」を提唱し、世界の農業者に影響を与えた「わら一本の革命」の著者でもある福岡正信氏のお孫さんです。大樹氏は現在１０ヘクタールほどの福岡正信農園を経営し、お米や小麦、野菜、柑橘類などの果物などを生産しています。自然農法の本質とは「無の哲学」でありこの概念を理解せずに自然農法を理解することは難しく、自然とは感覚的で精神的なものだと語っています。大樹氏の興味のある話をぜひ聞いてみてください。

福岡大樹　経歴

1973年に福岡家の長男として生まれる。

1988年頃社会問題を意識し就農の意思を固める。

1989年「伊予農業高等学校入学」

1992年家業の正反対に位置するバイオテクノロジーを見るために「神戸パストゥールバイオ専門学校」入学

1994年学業を終了し帰郷。この時２０歳で父から「３０歳までには戻ってこい」と時間の猶予をもらい社会勉強の為、様々な職を経験する。
例）機械設備の営業職　大型トラックの運転手　土木作業員　など

1998年25歳　就農

2003年30歳　農園の代表として就任

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Hiroki Fukuoka

Farmer

Born in 1973 as the eldest son of the Fukuoka family.

Around 1988, he became aware of social issues and decided to start farming.

1989 Enrolled in Agricultural High School, in Iyo.

1992 Entered "Pasteur Bio College" in Kobe to study biotechnology.

In 1994, he finished his studies and returned home. At this time, at the age of 20, he received a sabbatical period from his father saying, "Please come back when you are 30," and experienced various jobs for social studies.
Example) Sales position of machinery and equipment, driver of heavy truck, civil engineering worker, etc.

1998 At 25 years old, he started farming

2003 At 30 years old, he was appointed as a representative of the farm

Yukiyasu Kaneko

Sommelier

Yuki is a Sommelier who has been working with natural wines for over 10 years. His experience is in restaurants and on the wineries themselves giving him a holistic understanding of growing, harvesting, processing and selecting wines.
His passion for food and wine started at the age of 18 working in a restaurant in Tokyo. From there his eagerness to explore this field has led him to work and travel all over the world to visit winemakers, eat and drink and build his knowledge and experience. He developed a sensibility for natural wine in particular which saw him work as Sommelier of some of the world's most interesting natural wine establishments such as NOMA (Copenhagen) and P Franco (London). Yuki has spent time with wine producers harvesting and making wine in many different countries. Working in a winery and spending time with the winemakers is what he enjoys most. He has spent the past five years consulting restaurants on their approach to showcasing these wines and their producers. He has also developed an interest in the traditions and disciplines of sake and shochu brewing leading him to study and work with some of the leaders in this field throughout Japan.

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