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Articles

The finished squash frame
Maddy Harland |
Tuesday, 27th May 2014

Some years ago I visited Rebecca Hosking and Tim Green on the farm and saw their raised bed veggie garden. Tim had woven hazel domes over the beds to grow squashes upwards rather than have them trailing on the ground.

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Ben Law |
Friday, 16th May 2014

Walking along the woodland rides with waves of bluebells each side of me, the wet and stormy winter is disappearing into the background.

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Rozie Apps |
Thursday, 15th May 2014

The sun is beginning to appear and festival season is approaching.

Here at Permaculture magazine we love the festival season - getting to meet amazing new and diverse people, eating a huge variety of culinary delights, relaxing in the summer...

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Nicola Sansom |
Wednesday, 14th May 2014

Trees for Integration is a fruit tree planting and environmental education programme that has been running in Jinja, Eastern Uganda since 2012. The programme brings children who were living on the streets and local school children together to...

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Catherine Middleditch |
Saturday, 10th May 2014

In 2009, Permaculturists Doug Lane and Cat Middleditch began working on a 2 hectare (5 acre) smallholding called Wayfield Nurseries located on a coastal plateau in East Portlemouth, South Devon. At the time, the site was owned by forward thinkers Alan and Jonquil...

Living without a fridge isn’t hard. Note the spare cutlery to prevent cross contamination between jars of food.
Suzie Webb |
Friday, 9th May 2014

In most people's minds the answer is 'No'. Fridges are seen as an essential part of their home; even in the depths of winter people will pay to heat their homes then cool the air in a fridge. Domestic refrigerators have been available for less than a century, yet...

Sun hives under cover
Maddy Harland |
Thursday, 8th May 2014

Imagine your ancestors feeding upon foraged and home-grown foods and living life ‘in the round’, in traditional houses. Now you are consigned to a high rise flat in the middle of a place where seasonal, local, organic food is unheard of. Processed sugar and...

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Michael Low |
Wednesday, 7th May 2014

After reading about tipping points, my wife and I are even more convinced biochar is the best investment we've made to support the systems on our Vermont farm. A tipping point in nature is an unstoppable slide to a different set of circumstances. Temperature,...