Issue 21


Growing Peas: Keeping The Peas

Biting into a sweet, crunchy pea pod straight from the vine is a highlight of any gardener’s year. As diverse as they are versatile, the humble pea is a nutritious and easy-to-grow annual that deserves a space in every home…

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Milk Kefir: Counter Culture

This understated star of fermented foods has been around for centuries, providing extraordinary bacterial assistance to the human microbiome.

If you’re into living, probiotic foods and you already have a sourdough starter bubbling away…

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Earthen Floors: Higher Ground

Earthen floors have been used in buildings for thousands of years. As well as an effective way to passively heat and cool your home, they’re aesthetically beautiful, kind to the environment and delightful to walk on.

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Local Travel: Here To Stay

In the midst of a pandemic and a rapidly changing climate, holidaying might not spring to mind as a positive or necessary activity. But getting away can have profound benefits to your mental health and, viewed with a different perspective,…

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Seed Germination:
From Little Things

Growing your own food from such a tiny seed can be really empowering, but many people find it challenging. Successful germination is about providing the right environment for particular seeds to flourish. And once you get the hang of it,…

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Watch and Act

Working smarter, not harder is a good way to create a resilient, high-yielding garden. And simple observation is the stepping stone for smart design.

To observe and interact is the first of David Holmgren’s…

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Native Ingredients: WARNDU MAI

Words By Damien Coulthard, Rebecca Sullivan & Bruce Pascoe

By using native Australian ingredients in your kitchen, you can prepare food that is better for our environment, is more sustainable and celebrates truly local…

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Brains Trust

Can I save the seeds from a pumpkin I purchased from the supermarket?

It’s not a good idea, because cucurbits – think pumpkins, squash, cucumbers and zucchinis – cross-pollinate really easily. This means if…

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As both predators and prey, frogs are an important link in the food chain. Encouraging them to take up residency in your garden is beneficial and easy to do.

Of nearly 8000 species of…

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Pip Noticeboard

Introducing 2021’s Pip Permie awards!

Nominations are open for the 2021 Pip Permie Awards which recognise the individuals and organisations working tirelessly to create positive change. As Australia’s leading permaculture title, Pip will reward…

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I want to talk about special quality of my people, one I believe to be the most important, and our most unique gift. In our language, this special quality is called dadirri. It is inner, deep listening and quiet, still…

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Making Change:
Teen Spirit

A teenager who’s more interested in social justice than social media is a rare and great thing, but having the confidence and backing to turn that interest into real and positive change is something else altogether.

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Letters To The Editor

We’d love to see if we’ve inspired you to embark on any projects. The letter of the issue will receive a limited-edition Pip magazine print featuring archival inks on textured, 300 gsm rag paper. Email your letters and photos to…

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Coffee Grounds

Using spent coffee grounds is one more way for us to turn so-called waste into a useful and valuable resource around the home.

An average cafe collects around 320 kilograms of coffee grounds each…

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In the face of climate change and all that is currently challenging our world, planting and saving seeds to grow food is one of the most powerful actions we can take.

An act of…

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Head Start:
Seed-Raising Box

Successful seed germination requires three important things: warmth, light and moisture. With some recycled timber, you can create the perfect seed-raising environment.

As we wait for the soil to warm up this time of…

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Kids’ patch

Our kids’ patch winners for this issue are Harvey and Clancy Howe from Palm Beach in Queensland, you’ve won a packet of permaculture action cards by Brenna Quinlan and Charlie Mgee.

Next issue we’ve…

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Onion Weed

This prolific weed has an instantly distinguishable aroma, outing it as a versatile substitute for leeks, onions and even garlic.

Onion weed (Allium triquetrum) is pretty edible which has many uses in the kitchen….

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Read and Watch





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