The people who lived the Viking lifestyle a thousand years ago enjoyed myriad foods and beverages and throwing feasts that lasted several days to show off what they had stockpiled throughout the harvest season. Bring the Viking spirit of celebration to your Thanksgiving table this year with a traditional batch of spiced orange mead. Brew up the following recipe […]Read More..
When thinking about drinking a nice cold beer, the flavor of mushrooms doesn’t exactly spring to mind. But for the adventurous brewer – and drinker – infusing mushrooms into brews is a great way to combine the medicinal benefits of fungi with one of the world’s most consumed beverages.The best part? You can grow mushrooms […]Read More..
This review was originally published in Permaculture Design, Issue #98, “Decolonizing Permaculture,” Nov. 2015; www.PermacultureDesignMagazine.comPass the Pork BellyReview by Peter BaneThis is a sow’s ear-to-oxtail kind of book, or really two, about an ecosystem of ethical meat production, processing, and enjoyment emerging in the US. With all due respect, it virtually reviews itself with a bold four-fold statement of […]Read More..
This review was originally published in Permaculture Design, Issue #98, “Decolonizing Permaculture,” Nov. 2015; www.PermacultureDesignMagazine.comA Way ForwardReview by Bryan MetsBeing a pioneer is not an easy task. For Masanobu Fukuoka, being the developer of Natural Farming meant working in relative obscurity for most of his life, misunderstood by his family and government officials. Over more than half a […]Read More..
Tired of watching people spend so much time thinking up big solutions to big problems that it has a paralyzing effect on taking action? If you’re like author Courtney White, the answer is yes. That’s why in Two Percent Solutions for the Planet, he takes readers on a journey to show how low-cost, easy-to-implement solutions […]Read More..
Making cheese at home may seem like a time and labor-intensive process, but what if you could make a delicious, high-quality cheese that practically “sits and takes care of itself”? According to David Asher, author of The Art of Natural Cheesemaking, you can.Asher is an organic farmer and goatherd, so his recipe for chèvre, or goat […]Read More..
One thing you can count on this time of year is an abundance of acorns underfoot. Why should the squirrels have all these nutrient rich nuts to themselves?Acorns are completely edible, according to fermentation expert Sandor Katz, and they have historically been a critical source of nutrition for many native peoples in North America and […]Read More..
What can be done when our best intentions create unintended problems—such as temporary shelters increasing homelessness or food aid accelerating starvation?After decades of helping change-makers in the nonprofit, public, and private sectors address tough social problems, systems-thinking expert David Stroh shares the pioneering framework that both demystifies systems thinking and shows how it can lead […]Read More..
Daydreaming of extending your growing season and building your very own year-round greenhouse? It’s easier, more affordable, and will provide you and your family with more food than you might think — thanks to one of North America’s most accomplished permaculture designers, Jerome Osentowski.In his groundbreaking new book, The Forest Garden Greenhouse, Osentowski provides growers of all skill levels in-depth […]Read More..
As the vibrant colors of fall foliage continue to spread across the country, countless hours will soon be spent raking leaves and hauling them off to the nearest dump. But for Will Bonsall, what may be a nuisance to some, is his “mulching bonanza.” Though the conventional wisdom about tree leaves is that they are not as valuable […]Read More..