Our new favourite bread! We learned how to make these amazing little dried bagels from the legendary Felice in Southern Italy. Straight from the pages of The Village, 2018.

This is a dish to be shared, using new season pumpkins + the last zucchinis and squash of the season. It is perfectly warming as we come into the colder months, and is sweet, umami and savory! 

A sneak peek inside the covers of our first book, Grown & Gathered - Traditional living made modern, to be released on September 27 through Plum Publishing!

We want to enable and empower you to successfully grow strong seedlings for high yields. Wherever you are in the world this is for you.

We share our guide to successful germination, every time. Having trouble germinating seedlings is like eating chocolate while no one is looking, everyone does it, but no one wants to admit it. 

Blade-smith Lloyd Franklin makes knives from waste. We traded him a seasonal chart for skills on how to sharpen knives the right way. D.I.Y knife sharpening guide inside. 

You will see in lots of our recipes that we use edible weeds. Here’s a quick guide to identifying some of our favourites and how they can be eaten. It's fun to find these guys in the wild or while you're weeding! 

We do so many things: farming, real food, preserving, trade, seasonal eating, sustainability - here's your chance to tell us what you want more (and less) of!