Water Paper Stone

A memoir that immerses the reader in life in the heartland of France

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Birthing of the Lambs

In Roquefort cheese country, the rhythm of the seasons is marked by the life cycle of the hundreds of herds of sheep or brebie grazing on the steep slopes, from insemination to birth, milking, weaning, and re-insemination. Jean-Claude, Monique, and Florence invited Mike and Judy into their barn to witness the fall birthing of over 300 lambs in less than a month.

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The author, Judy O’Shea, learning how to cut up ducks for confit and fois gras. Germain Blanc, who was born in the mill, and whose father was the last miller, and his wife, Marthe, guided Judy and Mike throughout their experience in France: cooking, grinding flour, gardening, and even making Roquefort cheese.

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