Processing & Food Preservation
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Australia’s National Food Plan – Heard about it?
by Genevieve Hopkins Have you heard about the Australian Government’s proposed National Food Plan? Nope? Neither had we until we…
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Bacteria – an Endangered Species!
3 types of lactic ferment The world is full of bacteria but there are certain bacteria that are fast becoming…
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Pickling Garlic the Okinawan Way
Making Okinawan pickled garlic is the perfect way to enter the world of pickling. Those who have the itch to…
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The Benefits of Eating Raw Cheese
Where in the world can you get hold of raw cheese? Not in this country, unless you make your own…
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Strawberry Fields Eco Lodge Update: Solar Powered Fridge
Editor’s Note: As many of you will have noticed, Alex has been making some great practical updates on the work…
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Finding, Growing and Processing Heirloom Apple Varieties in Finland
A few weeks back we spent a weekend at my friends’ organic apple orchard and nursery here in Finland, where…
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PermaCooking – Meat, Marmalade and My Execution Meal
The Meat Situation The meat situation is this – we’ve got a good part of a cow in the freezer,…
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PermaCooking – Your Goose is Cooked
One of several Zaytuna Farm geese All photographs © Craig Mackintosh except where credited otherwise We killed a goose at…
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Permacooking
The farmer and the cook with Ethiopian Cabbage First Week I’ve just finished my first week working as the farm…
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PDC Interview, Part 3: Chef Aureliano
Photo copyright © Craig Mackintosh Pumpkins at Zaytuna Farm Harry Schnur from Taipei, Taiwan, recently completed his PDC with Geoff…
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Home Cheese-Making DVD Hits the Road!
Okay, it’s taken a while and we were expecting to release this title last year. We even had a few…
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How to Make a Home Made Bee Hive
The photograph above is of my home made bee hive. This is the ultimate beginner bee hive and the one…
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