Forest Edge Vineyard - 30 Years In.

Forest Edge Vineyard - 30 Years In.

We were at our local farmers market a few months ago and Allison noticed a new winery. She saw their name, "Forest Edge Vineyard," walked up to them and asked if they were permaculture people, since, who else talks about Forest Edges? Turns out that this couple has been practicing Permaculture since before it was cool. 

A Review of the Polyfaces Film

A Review of the Polyfaces Film

A review of Polyfaces: A world of many choices. 

This story about the Salatins is an important addition to the growing, but still small, library of defining narratives in Regenerative Agriculture. 

Homemade Fish Hydrolysate (Liquid Fish)

Homemade Fish Hydrolysate (Liquid Fish)

We have a running joke with our Friend A. where every time we are doing something he finds to be crazy, but secretly thinks is amazing (my interpretation), he says, "That's so Permaculture" in a slightly accusatory tone. We laugh at how crazy some things we do sound and move on. This is near the top of our list of crazy (awesome) so far.

3 Years and Counting

3 Years and Counting

Three years ago we moved to our smallholding. It was a neglected tree stand with a ton of unfortunate and poorly planned ornamental plantings crying out to us for a rebirth. Sunlight could barely penetrate anything and the brambles and garbage had swallowed a good percentage of the un-treed land.

We felt that in honor of the clearing, cleaning, sweating, bleeding, injuring, dreaming, believing, designing, building, planting, birthing, raising, butchering, feeding, teaching, nurturing and healing that has taken place in three short years we would share some photos to narrate the journey as best as our cameras can.

Why is that so Cheap?: A brief philosophy on the cost of food.

Why is that so Cheap?: A brief philosophy on the cost of food.

In recent years I've become the sort of person that is more likely to ask why something is so cheap rather than why it is so expensive. I realize that asking this question is something I can do in part because of privilege. I am in a position to be able to afford to look at the labels when I shop, eat the occasional meal out, and on that basis somebody might consider me elitist or a snob to suggest that food, on the whole, is priced artificially low. 

That's why I felt it was time to lay out, as briefly as possible, a philosophy on the cost of food.