New Life in Shenzhen

The big industrial city life has seeding and flourishing life… Imagine yourself in the thick of smog that limits your vision to only three unit blocks standing at 10 stories high away, humidity pressing onto your shoulders and chest, people absolutely everywhere...

Permaculture Kids Album

Charlie Mgee, graduate of PCA, Djanbung Gardens, is fundraising to complete a special fun album of music for kids to inspire and educate about permaculture and what they can do to care for the earth. For the past three years, since completing his studies here,...

Slow Food Movement: A Permacultural Digest

Slow Food Movement monitoring news: A digest of recent articles and publications on the Movement and how they relate to Permaculture compiled by Jorja Callow 07/ November 2014 What Slow Food can teach Clean Energy by Sonja van Renssen From Renssen’s time in Turin at...

Bringing Traditional Foods Back

Healthy Fats & Oils – and the consequences of a ‘low fat diet’ FAT! Take a moment to analyse how you feel about dietary fat. For most there remains a negative connotation associated with dietary fats, and its no surprise considering the many billions of...

Water-saving Wicking Bed

Wicking beds are raised garden beds with a water reservoir at the base made from pond liner filled with rocks and gravel. Moisture wicks up through the soil to feed the plant roots, thus little is lost to evaporation and plants are encouraged to send their roots down...

Store your garlic for next year’s crop

Here are the basics for having a supply of garlic for vegetative propagation. The details I will be discussing is harvesting, processing/curing and storage. Get it right, and your home grown garlic will store for eight months or more. Please note: this information is...

Produce No Waste – The Way of Whey

Being a Permaculture Diploma student at Djanbung Gardens has a number of benefits. To start with, we attend all short courses on offer at Djanbung, an incredibly rich and diverse curriculum. A few weeks ago we completed a cheese making workshop with our local expert...
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