Wilga Avenue in Sydney has moved their community out of their backyards and into their front yards. Squished between a busy road and a train line, it wouldn’t look very illustrious on a map, but once I got there I couldn’t wipe the smile off my face… a whole street of edible verge gardens! Yay!
And even better, it was a lived-in space. Outside one home, in the middle of a verdant verge garden, was a small wooden picnic table where a bunch of kids were busy having morning tea. Across the road, two guys were shoveling mulch from the back of a ute. This is city living done right… Read More »
Last weekend we ran an Urban Forest Garden workshop in Sydney… it was a great weekend of design, thinking and planting… Read More »
This one is for all the heirloom corn fans out there (and this completely includes me). The genetic diversity of maize is intense. It’s also the most widely grown crop in the Americas.
About 80% of maize grown in the USA is now GMO, and that makes the heirloom varieties even more precious. Thankfully, there are thousands of varieties. And many of them are exquisite… Read More »
Yesterday Ashar and I went mushroom foraging at our local pine forest, just to see what there might be after a rainy day in Autumn. And look what we found! Slippery Jacks. Yum.
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Ok perhaps I’m having a rabidly bright-green moment, but i rekon this artwork is pretty cool. An in-kitchen wormfarm, with built in chopping board! Nutrient cycling beneath the bench… Read More »
Last weekend I went on a rare road trip to see Michael Ableman speak down at Mulloon Creek. While I was there I squeezed in a quick peek at Mulloon’s free-range egg operation…
I was also lucky enough to stay on farm with our good friends (and comrades in permaculture farming aspirations) Cam and Jessie Wilson, who are bringing up their young family in this beautiful valley, as well as milking, planting, designing and doing… Read More »
‘On The Anatomy Of Thrift: Harvest Day‘ is a video by Farmrun and Farmstead Meatsmith about honoring the the pig, the whole pig, and everything inside the pig. This is the next generation of charcuterie, done with respect for the animal and unashamed enthusiasm for the results.
This is also previous generations of charcuterie – the coming together of people to process preserved meat for winter and to eat what cannot be kept very long, employing generosity as a strategy for survival… Read More »
We’re very excited to announce that Hannah Moloney will be joining Nick + guests to deliver our Urban Permaculture Design Certificate in Sydney in July!
Hannah is a bombshell, in more ways than one. She’s an urban change-maker, composter, community facilitator, teacher, aid worker, writer and permaculture designer. I mean, the girl set up a bike-powered urban community compost facility. Need I say more? Read More »
