Tag Archives: sustainable

Low-carb, high-fat a low blow

By Rob Symons This is an article I wrote for the Mercury Food and Wine supplement and it also appears in “Verdant Life“. I have been at a number of functions lately where talk has drifted to diet,  most particularly … Continue reading

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Can organic feed the world?

By Rob Symons This is my 41st article in the Mercury Food and Wine supplement. This article also appeared on the site, Verdant Life Whenever I attend a workshop or seminar on food security I always come across this question, “can organic … Continue reading

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The seeds of freedom…

By Rob Symons This is my 40th article in the Mercury Food and Wine supplement. This article also appeared on the site, Verdant Life KwaZulu Natal and the the Eastern Cape are characterised by deep-cut river valleys that flow down to … Continue reading

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Supply and Demand

This is my 37th article in the Mercury Food and Wine supplement. This article also appeared on the site, Verdant Life   At this time of the year the farm routine shifts up a gear. As we approach mid-summer; the newly … Continue reading

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Take care of the future (The principle of care)

This is my 34th article in the Mercury Food and Wine supplement.     One of the great concerns of organic farming has been the proliferation of genetically modified crops. Companies such as Monsanto have been aggressively marketing these crops … Continue reading

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Unlocking secrets of the soil… (The Principle of Ecology)

This is my 33rd article in the Mercury Food and Wine supplement. The second principle of Organic farming is that of ecology. This means that Organic farmers must base our method on living ecological systems and cycles. We must work … Continue reading

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All watched over by machines of loving grace

This video is worth watching. It challenges the romantic view of classical ecology. The central message for me is that change is everything and that our worldview has to be constantly open to change.

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Restoring our grasslands

Take the time to view this TED talk by Alan Savoury on Holistic Management. It challenges the current orthodoxy, that paints grazing animals as a negative influence on the environment. This is bio-mimicry in action. One of the key methodologies … Continue reading

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A Fishy Tale

This is my 27th article in the Mercury Food and Wine supplement. On Christmas eve we were treated to a stunning entrée of smoked salmon and caviar which left such a lasting impression on my taste buds, that I still … Continue reading

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The beginning of the world

A repost from the blog: The Archdruid Report by John Michael Greer   Last Friday was, as I’m sure most of my readers noticed, an ordinary day. Here in the north central Appalachians, it was chilly but not unseasonably so, … Continue reading

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