Without the pollination services that bees provide our tables would begin to look very bare. Bees are responsible for one-third of the food we eat. In Australia around two-thirds of European-introduced horticultural and agricultural crops are entirely dependent on bees.
Assimilating permaculture design as a fluent part of your repertoire takes years of practice. Along the way you inevitably adapt the way you design to suit your style and context of application.
Almost fifteen years ago, a young Shanaka Fernando dreamed of a world based on need rather than greed. He wished people would focus less on money and more on each other, and wondered if the act of giving would make a difference.
If you grow them at home it’s easy to save your own seed for sowing the following season.
I love bamboo: growing, eating, crafting, building, and listening to the sounds of creaking culms and rustling leaves in the wind. It provides me with microclimates, windbreaks, privacy screens, animal fodder, wildlife habitat, an endless supply of mulch, delicious tender eating shoots, lots of materials for the garden and building small structures. My patch also sequesters the amount of CO2 generated by two overseas work flights to Asia each year, or one flight to Europe or the Americas, to teach permaculture.
Description: creeping annual ground cover herb, with tiny white flowers and oval shaped leaves; stems can reach up to 60 cm in length.
When I first heard about permaculture I was drawn to how it provides tools for living in sync with the planet, as a designed approach with ethics and principles. What I wasn’t prepared for was how it could be applied to so many aspects of life. So, when I was introduced to lactofermentation it was no surprise that it did the same thing, but on a microbial level: we have a gut food web similar to the soil food web, which can be nourished, maintained or killed by the choices we make.
Food is poised to change, more profoundly than ever before: what people eat in 2114, how it’s made and consumed, would be as strange to us as the foods our own ancestors grew and ate before the age of cold storage, takeaway and cooking shows.
Ryeland sheep are a very old, white-faced, polled (no horns), small to medium sized breed, which produces a fine, down type of wool. The breed was developed by monks at Leominster in the rye growing district of Herefordshire, England, in the 15th century.
Description: an attractive evergreen shrub with edible fruit; the rounded leaves are green on top and cream below; flowers are pink with prominent red stamens; fruit is oval and green.