Pearly Blog / Josh Humbert

We finished up our mid-day meal and like usual, I put a kettle of hot water on the stove for tea and coffee.  On the farm in the Tuamotus, it rarely gets hotter or colder than 85° year-round.  That’s the temperature of the lagoon water, which keeps things incredibly constant.  A hot beverage was more about prolonging our meal than anything else.  Like any kind of farming, our work was almost sure to be physically demanding.  As soon as lunch was over we would be back at it until the end of the day.

"Are you sure?”  This seemed crazy to me.  I searched Julien’s green eyes for any sign of him kidding around.  His sun blackened face was typically animated by a faint mischievous smile, infused with good nature but sometimes you wondered.  Julien was a Paumotu (person of the Tuamotu Archipelago) and one of the tiny handful of farmers who had started farming Tahitian pearls around the same time as our farm, circa 1990.