Tag Issue 21 Premium

Local Travel:
Here To Stay

We all dream of planning grand adventures. Of making lists, of packing, saddling up and setting off to create memories that will last a lifetime. But now more than ever, human lives are busy and complicated. As well as work pressures, there’s more often than not other lives – human or otherwise – which rely on our inputs and which impede on the realities of being able to get away for much longer than a day or two. And that’s before we take into account the travel restrictions. But what if we could all look at our current situations as an opportunity to make realistic plans for adventures that still give us the mental nourishment of ‘getting away’. Adventures that can also support our many local communities still suffering the economic consequences of bushfires and lockdowns.

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 on your kitchen bench or…

Letters To The Editor

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…

Native Ingredients:
WARNDU MAI

Australia’s history can be told through food; we ate mutton with potatoes – the cuisine of England. Later we ate Chinese because, even though the country distanced itself from the Asian gold miners, the food was fresh and flavoursome. Each new wave of migration had us eating Indian, Italian, Greek, Vietnamese and African foods. Anything but Australian. Cook these recipes, but remember that you can’t eat our Aboriginal food if you can’t swallow our history. Australian Aboriginal people domesticated, cooked and cared for foods which are adapted to our country’s climate and fertility. Most of those foods are perennial and sequester carbon; handy attributes in a drying climate. And we did it for around 100,000 years.

International Projects

Mexico’s first permaculture ecovillage, Huehuecoyotl was set up on 15 acres some 40 years ago by a group of artists, musicians, teachers, permaculturalists and green architects. The founders were part of a travelling group of actors called the Illuminated Elephants who were looking to put down some roots, and so created a beautiful space brimming with creative energy. The name Huehuecoyotl is inspired very aptly by the Aztec god of music, poetry, theatre and dance.

Growing Peas:
Keeping The Peas

growing-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…

Frogs

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 frogs worldwide, Australia is home…

In the garden:
August-November

map of aussie

Seasonal garden guides for Australian climates Moon planting The moon’s phases and its associated gravitational pull has a significant effect on the behaviour of tidal oceans, so it’s easy to understand how the moon can have a similar effect…

Onion Weed

onion-weed
Onion weed (Allium triquetrum) is pretty edible which has many uses in the kitchen. All parts of the plant are edible; from the flower right down to the bulb and they make an excellent alternative to young leeks, or while you’re waiting to harvest the first of your garlic. Onion weed thrives in wet and shady areas and is often found along creek edges, roadside drains and backyards. Onion weed reproduces two ways, which is why it’s so prolific in some areas. It spreads by seeds which form after flowering and also vegetatively, by the production of numerous underground bulblets.

Coffee Grounds

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 month and if it gets…

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