I mean isn’t it just a big stupid hassle?? As you may have read before, I’ve struggled with Easter in the past, making it feel relevant. For most of my adult life I just ignored it. Once I had kids I kinda had to think a little more deeply about it – so I could […]

Today is the time to celebrate not only the New Moon, but the Spring Equinox! As part of our Soup & Story series, we are having a simple ritual here at the farm led by Moona Cancino to celebrate the coming of Spring. Moona has been hangin’ out here at the farm for a few […]

Dear Hettie: I would like to have backyard chickens. Is it really as easy as people say?~ Adrienne Well, Hettie says, “Haven’t you heard? Chickens are out. Ducks are in! You should really get yourself some Ducks!” I know what you’re thinking, of course Hettie prefers ducks – she IS a duck. How do I know […]

The last couple days we’ve been focusing on Permaculture Ethics. Another very pervasive idea in Permaculture is the idea of zones. The kitchen garden is zone 1 and the back 40 is zone 5. That’s the basic idea. There has been, and still in, a lot of thinking about zones 1-5 and how to use […]

All human beings have needs and they are pretty much the same for everyone. The truth is that the vast majority of the world’s population, rich and poor, is not getting their needs met. The poor are most often the focus of “Fair Share” conversations in permaculture circles and beyond. It is certainly true that […]

One of the first things to know about Permaculture that makes it different from other paradigms of ecological and social reform is that it is rooted in 3 basic ethics. These 3 ethics form the foundation of what makes permaculture so unique. For example organic agriculture simply requires that one not use synthetic pesticides. Of […]

Permaculture is about diversity. Business is about diversity and turning it into opportunities for growth. Its about one thing being in service of the other and the reciprocity that contributes to village harmony.  All entrepreneurs know that every last skill they have- their diverse gamut of tools gets applied in creative ways in order to […]

I came to traditional foods and urban farming first through my slow-food Food Cart, Fold Crêperie way back in 2003-6. Fold was one of the first food-carts to use organic farm-based ingredients and Slow food principles in our cooking or to appear in a gourmet food magazine. When I was interviewed (without my knowing it of […]