Topics covered will include
– A brief history of permaculture and the birth of green movements (including
– Solutions thinking for urban living
– Ethics of permaculture
– Permaculture principles
– Recognising inputs and outputs of a system
– Observation skills
– Recognising and utilising patterns in nature
– The intricate web of life (why we should value diversity)
– Effective design tools
– Understanding your energy zones and sectors
– Reducing your energy consumption by designing your day to day life efficiently
– Design practical
The last few hours of the weekend culminate in a design practical. This is an
opportunity to work in small groups to put all the design and analysis tools you
have learnt throughout the day into practice. If you have a project you wish to
present as a potential design case, please bring it with you.
If there is interest will also do some wild food foraging, and have a
permaculture question and answer session
Some links to interesting videos around permaculture.
Rob Hopkins. Founder of Transition Town speaking at TED.
Carolyn Steel on Hungry Cities at TED. (Not about permaculture directly but the links are implicit to a systems way of thinking about food which is rooted in the principles of permaculture.)
Tonight we had Jack Tatham, first year sculptor aka Yam Boy cooking up some yam and dumpling stew and giving a talk about yams and their wonders. The following recipe is the one we used on the night, which tasted amazing!! and we hope this will inspire anyone reading this post to go out there, buy a yam and start cooking!
Jack Tatham Yam stew and dumpling recipe
Recipe serves 6-8 people.
– 4 heaped tablespoons of self raising flour
– 4 heaped tablespoons of corn flour or plain flour
– A quarter of a pack of butter
– Salt and freshly ground black pepper
– Water to bind
– Gungo peas 1 tin
– 1 medium onion
– 2 pints of stock
– 2 tablespoons of coriander seeds
– 2 handfuls of fresh thyme
– 2 large sweet potatoes
– 1 white yam
– 400ml of coconut milk
– 300g of ockra
For dumplings, rub together the flour, butter and seasoning. Then add water bit by bit to form a stiff dough. Roll in to balls slightly smaller than golf balls and put to one side.
For the stew,put into a large pot, the onions, carrot, coriander seeds and thyme and fry. add yam and sweet potatoes and cook partially for 20 minutes. After this stir in the stock and lay the dumplings on top of the stew and simmer for about and hour. Then add the coconut milk and okra and cook for ten minutes and then add chopped chillies.Take off the heat, wait for it to cool slightly, and then serve. Apparently it tastes best the morning after, left in the pot over night and re-heated and eaten. Just as how everyone knows how the morning after takeaway curry tastes the next day! So Yam up the yams, yam them up! (Yam in some countries means eat, hence the phrase: Yam up the yam.)
For our first salon Owen and Ella introduced the project and some of their inspirations, while munching on some roasted carrots and beetroot. Yum! There was a great turn out of about 30 people. Exciting start!
Wake Up, Freak Out – then Get a Grip from Leo Murray on Vimeo.
Caroline Steel: How food shapes our cities
Posted in Salon