Food
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After the Rain, Wait Before You Harvest
According to a new research finding published in the journal Applied and Environmental Microbiology, farmers should wait at least 24…
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THE DIFFERENCES BETWEEN COMMERCIAL AND ORGANIC HONEY CAN HELP YOU FIND YOUR SWEET SPOT
For thousands of years, honey has been widely used for both nutritional and medicinal purposes. Over 300 varieties are available…
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Planting Ginger Polyculture at Maungaraeeda Farm
By Michael Brahier, practical student at PRI Sunshine Coast. One of the projects that we have been working on the…
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Vertical Farming: Feeding the Cities of the Future?
The future of urban farming is no more outdoor, but indoor and vertical. (Image source: Sky Greens) The vertical farming…
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Alika Atay Teaches How to Make Fermented Plant Juice
Learn a powerful and easy Traditional Hawaiian Farming Practice for converting your abundant weeds into a source of nitrogen for…
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How to Harvest Your Own Seeds from Fruit and Vegetables for Propagation into Nursery
Harvesting your own seeds from fruit and vegetables for propagation into a nursery significantly reduces your costs by over 50…
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Nottinghill Forest Garden 2015: Future Projects
Part One can be found here. Part Two can be found here. Part Three (A) can be found here. Part…
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Project Somos: Revisiting the Ethics of Permaculture in One Hip, Holistic NGO
(all photos courtesy of Emma Gallagher) It took me two shuttles and two “chicken” buses to make it to Project…
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Nottinghill Forest Garden 2014: Perennial Fruit Integration & Micro-water Harvesting Feature Upgrades
Part One can be found here. Part Two can be found here. Part Three (A) can be found here. Part…
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Nottinghill Forest Garden 2013: Mainframe Design Persists Despite Vegetative Setbacks
Part One can be found here. Part Two can be found here. Part Three (A) can be found here. Part…
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Why Are We Being Fed By A Poison Expert?
While we have made a strong effort to put forward strongly positive articles on this site, we will share this…
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10 Things to Do with Avocadoes Besides Making Guacamole
Over the last five years, I’ve spent a good three of them living and working at an eco-hotel, Earth Lodge,…
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