
Permaculture Instructor and Land Manager at Heart-Culture Farm Community.
| Platform | Pricing | Only free issues | Publishes | Weekly | |
|---|---|---|---|---|---|
| Issues | 50 | Founded | a year ago | Last Issue | 3 days ago |
| Active | |||||

A few weeks have slipped by while I’ve been deep in the throes of teaching a Permaculture Design Certificate course. Also, harvest season has begun: Kara’s Sweatshop officially opened August 1 with canning peaches, followed by blanching and...
Last week I wrote about how I don’t follow recipes for making liquid garden amendments, for two reasons: I’m busy managing a 33-acre community farm and education program, and I like to learn the why behind recipes so I can make things up. T...
It’s really important to foster healthy microbial communities, not just in your gut or on your skin, but also in your habitat. The plants, animals, soils, and waters of your home influence your body’s biofilm. This is one reason we feel hap...
I love my goumi plants. But I never knew what to do with their abundant fruits. I would eat one (yum!), and then another (ooh, that one was sour), and another (super astringent—yuck), and another (yum, I got a sweet one!). After a handful o...
Last week I named three strategies for working directly with the microbial community to improve beneficial microbiota on our farm and in our guts:
1. Make naturally fermented vegetables, fruits, and sodas.
2. Drink raw milk and eat natu...
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The writers behind this newsletter.
Permaculture Instructor and Land Manager at Heart-Culture Farm Community
Nomadic natural cheesemaker documenting dairy pastoralism and milk fermentation while traveling, volunteering, and teaching. Author: Cheese Trekking
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