Gaza farmers have begun growing mint, basil and coriander, saying such herbs can serve as a remedy for some of the blockaded Palestinian territory's economic woes.AP makes it sound like enterprising Gaza farmers, within the past year, have found a way to get around those evil Israeli restrictions on exports, and their success is in spite of Israel's desires to keep them poor and destitute.
Looking for blockade loopholes, five Gaza farmers began growing herbs a year ago, most in greenhouses on land where Jewish settlers used to raise the same crops until Israel's withdrawal from Gaza in 2005. "The motive ... was to find new products that we can grow here in Gaza and that return a good income and can employ more people," said farmer Jamal Abu Naja, 47.
...Some argue that cultivating fresh herbs makes more sense economically because they require less water, grow more quickly, cost less to ship and are always in high demand.
"This can elevate the Gaza economy," said Mohammed Abu Ouda, an expert in agricultural development.
Even if herbs offer a new opportunity, Israel's export policies make it harder for Gaza farmers to make a profit.
Let's see what the IDF's COGAT unit had to say about the first spice export in 2012:
In addition to the usual exported agricultural goods- peppers, a variety of tomatoes, strawberries and flowers, for the very first time, Gaza farmers are exporting spices.Spice exports from Gaza was Israel's idea! From conception through training through giving the seeds and working with the Gaza farmers on export requirements, everything was initiated by Israel!
This represents a significant accomplishment for Gaza farmers and merchants, as the average revenue per spice truck is roughly 40,000 NIS, compared with approximately 25,000 NIS per truck with other produce.
The entire project was initiated by the ICLA Gaza [Israeli Coordination & Liaison Administration] and coordinated with the Khan Younis Association and the Arava Export Growers as part of the continuous support for agricultural development in the Gaza Strip.
Farmers in Gaza were given tutorials on how to grow spices and they were then provided the seedlings from Israel. This morning, Sunday, 21 October 2012, the inaugural export through Kerem Shalom proved a success. Special arrangements at the crossing were made to accommodate the needs of the exported spices, including capabilities to perform refrigerated quality and security inspections.
AP's misinformation don't end there:
Israel only permits the farmers to export abroad, but not to Israel and the West Bank, traditionally Gaza's main markets. Gaza's agricultural exports are trucked through Israel to Jordan and from there flown to far-flung destinations, including Europe, the United States and Russia.No. Most of the exports go through Israel's port in Ashdod, sometimes they are flown out of Ben Gurion airport, and sometimes they go through Jordan - whichever makes economic sense. So exports of produce to Saudi Arabia probably go through Jordan, but most of the exports to Europe and the US go through Ashdod.
It is also interesting that in an article about how supposedly difficult it is to export through Israel, for some reason, no one seems to ask about why Gazans can't export goods to or via Egypt.
Do you think that AP's Ibrahim Barzak has a bias?
(Information verified with COGAT)


Umgibe (The real story) “Poverty and hunger is a reality felt and experienced to me”
Umgibe is a story of Ma’ Joye who was diagnosed with cancer in 2014 as a result she could not work to provide food for her family.
She decided to grow organic vegetables in her backyard.
Unfortunately, the chickens ate all her vegetables, needless to say she was devastated, but as a woman she had to come up with a solution.
She innovated a growing system that enabled her to grow vegetables using diversified plastic bags from going to the landfills as growing bags.
Armed with his solution Umgibe provided the much-needed protection from the chickens but it did not end there it saved water and fed the family as well as neighbors who started buying the surplus produce.
Before long Ma Joye was teaching other community members to grow nutritious vegetables.The story that began with pain has now paved the way for the hundreds of families.
A platform was born where poor communities started growing vegetables to feed themselves and collectively sell their surplus produce.
Umgibe is the rope of hope that pulls unemployed and underserved communities up.
- Ensuring the provision of locally grown and healthy food to communities in eThekwini Municipality.
- Developing the community by training community members in organic farming, crop production and food processing.
- Minimizing the physical work related to farming, which benefits youth, disabled people ,elderly and women.
- Protecting the environment through the Umgibe system by using little water, and no chemical fertilizers or pesticides.
- Diverting more than 10,000 plastic bags from landfills by utilizing them as growing bags.
- Avoiding carbon emissions by reducing transport activities in local food provision.
- Providing a sustainable source of income for more than 497 families through Umgibe’s 51 partner co-operatives.
- Creating a local market for organic products.
- Generating revenues and a stable market for Umgibe and the partner co-operatives through contracts with hospitals.
Awards & Accolades
- 2017 SABF Social Innovation Development Award Winner
- 2017 WIA Award (Women In Africa, Morroco
- 2017 SAG –SEED Award Winner (https://www.seed.uno/awards/all/2017/umgibe-frugal-waterwise-growing-system.html)
- 2017 Top Entrepreneur Processing Sector Award -Agriculture & Rural Development (KZN Povince)
- 2017 Marie Claire Future Shaper Awards (SA)
- 2017 Hivos Most Impactful Business Award Winner on Food Security – Harare, Zimbabwe
- 2017 Ecologic-Eco -Community Gold Award Winner – Pretoria, South Africa
- 2017 Ecologic – Eco-Angel Gold Award Winner – Pretoria, South Africa
- 2017 IMPACT2 Global Female Entrepreneur of The Year Award– (Paris, France)
- 2017 ELLE Magazine IMPACT 2 Award Winner (SA winner)
- 2016 Durban Business Fair Rural and Township Based Business Award
- 2016 KZN DARD Female Entrepreneur 1st Runner -Up Provincial Level


Just because it looks like spinach doesn't mean you're getting it's full nutritional value — it's estimated that it takes 80 cups of spinach grown today to equal 1 cup grown 50 years ago. A Rutgers University study showed that it takes 19 ears of corn to have the same nutritional value of 1 ear of corn grown in 1940. The main culprit in this disturbing nutritional trend is soil depletion: Modern intensive agricultural methods have stripped increasing amounts of nutrients from the soil in which the food we eat grows.
Even if you're including vegetables and/or fruits as a large portion of your meals, how do you know you're actually getting vitamins and minerals from them?
Organically grown fruits and vegetables are definitely more nutrient dense, but they also don't approach their full nutritional value, especially if they're not locally grown. The vitamin C in broccoli breaks down a week after it's picked. In addition, all those antioxidants that fruits and vegetables supposedly have ~ antioxidants form in the final days when ripening occurs. But to have it be ripe in the stores, it has to be picked early, so you lose out on getting most of those nutrients. And so we start out with a mineral and trace mineral deficiency, and an antioxidant deficiency. So what do you do? Get to know where your food is from. Buy from farmers markets if you can, or buy organic if that's not available. Or make this the year you plant a veggie garden!


Every era has a defining issue: in the twenty-first century, that issue will likely be global food security. A complex intersection of challenges unique to our time is at work – peak oil, climate change, declining water supplies and a burgeoning population. In order to secure our future food supply in the face of these challenges, we must begin by acknowledging their impacts in the here and now.
PEAK OIL Fossil fuels underpin every aspect of the food system. Gas is used to make nitrate fertiliser; oil is needed to produce pesticides, run tractors and transport food around the globe; fossil fuels of all kinds generate the energy required for canning, freezing, pre-cooking and other food processes, as well as for refrigerating food stored in shops and homes.
On average, it takes 7-10 calories of fuel to create one calorie of edible food. Some foods, like meat and dairy, require more – up to 35 calories of fuel for every calorie of beef produced, for example.
In the globalised food system there is also a lot of wasteful import/export traffic. The UK exports nearly twice as much milk as it imports; it imports 240,000 tonnes of pork while at the same time exporting 195,000 tonnes of pork. These transactions all require energy to complete.
CLIMATE CHANGE Climate scientists say we must cut our global emissions of greenhouse gases – such as carbon dioxide, methane and nitrous oxide – by 80 per cent by 2050 if we are to have any hope of averting the worst impacts of climate change.
These impacts would transform green farmland into deserts, thaw frozen lands, and result in more floods and other extreme weather events that affect our food supply.
This is happening now. Recent drought conditions in Australia’s Murray-Darling basin have reduced a once fertile valley – responsible for 85 per cent of Australia’s irrigation water and 40 per cent of its grain, fruit and vegetables – to desert; the 2006/7 wheat crop fell from 25 to 9.8 million tonnes, bankrupting many local farmers. Meanwhile, among the rice-producing nations of Asia stocks have fallen to their lowest levels for 30 years, due to either prolonged flooding or drought.
LOSS OF BIODIVERSITY The diets of the developed world rely heavily on just four commercial crops – wheat, rice, corn and soya. These vast monocultures destroy not only local biodiversity but also genetic diversity.
Bred to produce higher yields under very specific environmental conditions, monoculture crops are, ironically, more vulnerable to climate change. For example, during the unprecedented heatwave that affected Europe in 2000, crop yields fell by 25-30 per cent across France and Italy.
According to the UN, shortages of staple foods in 2008 plunged an additional 75 million people worldwide below the hunger threshold, triggering food riots in West Africa, Mexico, Uzbekistan, Haiti and Egypt as well as panic buying and consumer protests in Europe and elsewhere.
As crop yields decline and/or become unreliable, farmers are pushed into ‘marginal’ land, which creates further problems: marginal land often plays an active role as a refuge for wildlife and as a carbon sink, and it generally requires more fertilisers and water to produce comparable yields.
PEAK WATER Fresh water supplies, like fossil fuels, are dwindling. The world’s great rivers are drying up. Rainfall can’t be depended upon to replenish aquifers deep in the earth. In many parts of the world meeting the daily needs of a growing population is becoming increasingly difficult.
Conventional agricultural production only exacerbates the problem. It is estimated that the average Briton consumes around 150 litres per day for drinking and household use; but if water ‘embedded’ in the production of consumer goods is included, the figure rises to around 3,400 litres, with food accounting for 65 per cent of that total.
Likewise, turning plants into biofuels requires additional energy and water. In countries like India and China, where fuel crops require irrigation, the process can use an extra 3,500 litres of water for every litre of biofuel. Even in the US, where many crops are rain-fed, it takes an additional 400 litres of groundwater to produce a litre of ethanol.
POPULATION Currently the world population stands at 6.6 billion; by 2050 it is expected to grow to 9.1 billion, placing huge pressure on food prices. A recent report by the International Food Policy Research Institute predicts that even without climate change the price of wheat will rise 39 per cent by 2050. Rice and maize prices will soar by 62 and 63 per cent, respectively. Factor in climate change, however, and the forecasted price rises are even more frightening: wheat by 170 per cent, rice by 113 per cent and maize by 148 per cent.
MAKING CHANGES Clearly our current system of food production isn’t coping, and in fact was never designed to cope, with such pressures. Its goals – to intensify production, increase yields by any means and build a global marketplace in which food is just another commodity – were defined in a very different age. Moreover, the system is falling short: one billion people are currently starving, even though as much as half the food we produce is eventually thrown away.
If we keep producing, buying, wasting and eating food in this way, then our food horizons will narrow considerably. ‘Technofix’ solutions, favouring the status quo, may be preferred by policymakers, but the 2008 International Assessment of Agricultural Science and Technology for Development (IAASTD) recommends a return to basics instead: ‘A holistic, or systems-oriented, approach is preferable because it can address the difficult issues associated with the complexity of food and other production systems in different ecologies, locations and cultures.’ In other words, we should overhaul the whole system, not just tinker round its edges.
The work begins with producing food, not commodities. More than just semantics, a commitment to ‘food’ opens the way for other crucial changes – the relocalisation of food supplies; more vibrant, less wasteful local economies; the chance for developing countries to feed themselves rather than the world market; a shift towards eating healthier, more nutrient-dense foods.
RELOCALISATION Few countries can hope to be completely self-sufficient, but all countries can be vastly more self-sufficient. Consider the recent policy brief by the International Institute for Environment and Development, ‘Towards Food Sovereignty’, which lists the following examples of on-the-ground innovation:
• Collectives of marginalised female farmers in the drylands of India who manage an alternative distribution system based on biodiversity-rich farming and local control over food in order to support vulnerable and excluded locals;
• Eco-villages in Scotland where the integration of food, energy, water and waste management systems reduces environmental impact and enhances human well being;
• Cities in the US where poor, mainly Latino and African-American communities are confronting food poverty and malnutrition by organising and re-connecting with the land to access fresh vegetables, fruit and other farm produce.
STRENGTHENING THE FOODSHED What these examples have in common is strengthening local access to food. But it can be difficult to envision what a local ‘foodshed’ might look like in an increasingly urbanised world. One useful study by ‘Growing Communities’, an urban agriculture project, suggests the following breakdown of food production for a city like London:
• 2.5 per cent grown in the local borough;
• 5 per cent grown in the city itself (salad greens and fruit, with boroughs trading their surpluses city-wide);
• 17.5 per cent from the peri-urban green belt (fruit, vegetables and produce grown on a larger scale such as carrots, lettuces, onions, leeks and brassicas);
• 35 per cent from the rural hinterlands within 100 miles of the city centre (field-scale produce and some arable livestock);
• 20 per cent from elsewhere in the UK (arable livestock and larger field-scale production);
• 20 per cent from the rest of the world (exotic produce, spices, tea, chocolate, etc – foodstuffs which cannot be grown within national borders).
GOVERNMENTS MUST LEAD Each year, the British government spends £1.8 billion on food procurement for hospitals, schools and other public sector institutions; currently only 2 per cent of that food is sourced locally. But by raising this proportion to just 20 per cent the government would make a £320 million investment, every year, in creating a more secure future foodshed.
Likewise, it is time to rethink the subsidies that badly skew food production and distribution, particularly in the developed world. Subsidies artificially lower the cost of production, effectively paying farmers to grow commodity crops even in the absence of domestic demand. This combination of low production costs and oversupply can lead to ‘dumping’ of crops on the global marketplace at prices that cannot be matched by unsubsidised farmers in the developing world.
Crop surpluses have also led to the development of a ‘snack foods’ industry characterised by cheap, high-fat, high-sugar products which have had a knock on effect on human health, with obesity and related disorders such as diabetes and heart disease now rife among the developed world.
CHANGING THE MENU Hopefully, as more of us become food producers, many processed foods – which cost us dearly in terms of energy, water and health – will fall by the wayside. We may also have to rethink our heavy consumption of meat and dairy. According to the FAO, livestock production is responsible for one fifth of man-made greenhouse gases – more than the total emissions produced by transportation. The world can no longer sustain this level of meat production. Nor does a ‘healthy diet’ necessitate current consumption levels – the healthiest populations are those which consume mainly plant foods and about half the average quantity of meat.
The economic implications of a healthier diet are immense. By some estimates, governments will need to spend up to $40 trillion globally on technofixes for climate change. But recent research by the Netherlands Environmental Assessment Agency concluded that simply adopting a low-meat diet could reduce this spend by 54 per cent.
We are all participants in the global market. We reap its benefits, but we are also responsible for the damage it does. Climate change, peak oil and other global challenges are happening right now, and if we want to feed the world in the future, we need to start changing how we eat and how we farm right now. Otherwise, the prospects are grim.


Jim Earnest and Ken O’Dell will host a Seed Sharing Event in the Visitor Center at the Overland Park Arboretum and Botanical Gardens. Attendees will be able to select and pick out seed that Jim and Ken have collected from wilderness, woodlands, prairies, and the Arboretum.
Seed will be limited to 5 or 10 of each variety or species as this is for a fun growing event and not for commercial production.
There will be seed from more than 50 different trees, as well as seeds from many shrubs, wildflowers, vines and grasses. The seed and small bags to put them in will be provided. You may need to take notes on how to plant and care for your seed, bring a notebook.
There is no charge for the event, and registration is not necessary. Just come in with a smile on your face.


About Forest Gardening
Let's explore edible forest gardening in some detail.
The forest gardening vision leads us to explore forest ecology. Forest ecology forms the basis for effective design and practice.
This synopsis not only explains the fundamentals of forest gardening, but its structure parallels the contents of the two-volume book Edible Forest Gardens by Dave Jacke with Eric Toensmeier.
Picture yourself in a forest where almost everything around you is food. Mature and maturing fruit and nut trees form an open canopy. If you look carefully, you can see fruits swelling on many branches—pears, apples, persimmons, pecans, and chestnuts. Shrubs fill the gaps in the canopy. They bear raspberries, blueberries, currants, hazelnuts, and other lesser-known fruits, flowers, and nuts at different times of the year. Assorted native wildflowers, wild edibles, herbs, and perennial vegetables thickly cover the ground. You use many of these plants for food or medicine. Some attract beneficial insects, birds, and butterflies. Others act as soil builders, or simply help keep out weeds. Here and there vines climb on trees, shrubs, or arbors with fruit hanging through the foliage—hardy kiwis, grapes, and passionflower fruits. In sunnier glades large stands of Jerusalem artichokes grow together with groundnut vines. These plants support one another as they store energy in their roots for later harvest and winter storage. Their bright yellow and deep violet flowers enjoy the radiant warmth from the sky. This is an edible forest garden.
What is Edible Forest Gardening?
Edible forest gardening is the art and science of putting plants together in woodland-like patterns that forge mutually beneficial relationships, creating a garden ecosystem that is more than the sum of its parts. You can grow fruits, nuts, vegetables, herbs, mushrooms, other useful plants, and animals in a way that mimics natural ecosystems. You can create a beautiful, diverse, high-yield garden. If designed with care and deep understanding of ecosystem function, you can also design a garden that is largely self-maintaining. In many of the world's temperate-climate regions, your garden would soon start reverting to forest if you were to stop managing it. We humans work hard to hold back succession—mowing, weeding, plowing, and spraying. If the successional process were the wind, we would be constantly motoring against it. Why not put up a sail and glide along with the land's natural tendency to grow trees? By mimicking the structure and function of forest ecosystems we can gain a number of benefits.
Why Grow an Edible Forest Garden?
While each forest gardener will have unique design goals, forest gardening in
general has three primary practical intentions:
High yields of diverse products such as food, fuel, fiber, fodder,
fertilizer, 'farmaceuticals' and fun;
A largely self-maintaining garden and;
A healthy ecosystem.
These three goals mutually reinforce each other. For example, diverse crops make
it easier to design a healthy, self-maintaining ecosystem, and a healthy garden ecosystem should have reduced maintenance requirements. However, forest gardening also has higher aims.
As Masanobu Fukuoka once said, "The ultimate goal of farming is not the growing of crops, but the cultivation and perfection of human beings." How we garden reflects our worldview. The ultimate goal of forest gardening is not only the growing of crops, but the cultivation and perfection of new ways of seeing, of thinking, and of acting in the world. Forest gardening gives us a visceral experience of ecology in action, teaching us how the planet works and changing our self-perceptions. Forest gardening helps us take our rightful place as part of nature doing nature's work, rather than as separate entities intervening in and dominating the natural world.
Where Can You Grow an Edible Forest Garden?
Anyone with a patch of land can grow a forest garden. They've been created in small urban yards and large parks, on suburban lots, in small plots on rural farms, and even on urban rooftops (see at left). The smallest we have seen was a 30 by 50 foot (9 by 15 m) embankment behind an urban housing project, and smaller versions are definitely possible. The largest we have seen spanned 2 acres in a rural research garden. Forest gardeners are doing their thing at 7,000 feet (2,100 m) of elevation in the Rocky Mountains, on the coastal plain of the mid-Atlantic, and in chilly New Hampshire and Vermont. Forest gardening has a long history in the tropics, where there is evidence of the practice extending over 1,500 years. While you can grow a forest garden in almost any climate, it is easiest if you do it in a regions where the native vegetation is forest, especially deciduous forest.
Edible forest gardening is not necessarily gardening in the forest, it is gardening like the forest. You don't need to have an existing woodland if you want to forest garden, though you can certainly work with one. Forest gardeners use the forest as a design metaphor, a model of structure and function, while adapting the design to focus on meeting human needs in a small space. While you can forest garden if you have a shady site, it is best if your garden site has good sun if you want the highest yields of fruits, nuts, berries, and most other products. Edible forest gardening is about expanding the horizons of our food gardening across the full range of the successional sequence, from field to forest, and everything in between.
Edible forest gardens mimic the structure and function of forest ecosystems—this is how we create the high, diverse yields, self-maintenance, and healthy ecosystem we seek for our garden. It is therefore critical to understand forest ecology and its implications for design. Four aspects of forest ecology are key: community architecture, ecosystem social structure, the structures of the underground economy, and how the community changes through time, also known as succession. Brief discussions of each of these aspects and examples of their influence on garden design and management follow.
Contrary to the prevailing wisdom on forest gardening, vegetation layers are only one of the architectural features important in forest garden design. Soil horizon structure, vegetation patterning, vegetation density, and community diversity are also critical. All five of these elements of community architecture influence yields, plant health, pest and disease dynamics, maintenance requirements, and overall community character. For example, scientific research indicates that structural diversity in forest vegetation, what we call "lumpy texture," appears to increase bird and insect population diversity and to balance insect pest populations—independent of plant species diversity. Learning how and why plants pattern themselves in nature and about the effects of the diverse kinds of diversity on ecosystem function can add great richness to the tool box of the forest gardener.
The unique inherent needs, yields, physical characteristics, behaviors, and adaptive strategies of an organism govern its interactions with its neighbors and its nonliving environment. They also determine the roles each organism plays within its community. The food web is one key community structure that arises from each species' characteristics. Organisms also form various kinds of "guilds" that partition resources to minimize competition or create networks of mutual support.
When we design a forest garden, we select plants and animals that will create
a food web and guild structure, whether we know it or not. It behooves us to
design these structures consciously so we can maximize our chances of
creating a healthy, self-maintaining, high-yield garden. For example, the vast
majority of solar energy captured by natural forest food webs ends up going to
rot. We can capture some of this energy for our own use by growing edible and
medicinal mushrooms, most of which prefer shady conditions. We can design
resource-partitioning guilds by including plants with different light tolerances
in different vegetation layers, for instance, or mixing taprooted trees such as pecans and other hickories with shallow-rooted species such as apples or pears. We can build mutual-support guilds by ensuring that pollinators and insect predators have nectar sources throughout the growing season. Insights into the guild structure of ecosystems provides clear direction for design as well as research into many aspects of agroecology.
The Underground Economy
The workings of nature's "underground economy" are a mystery, but the dynamics of this ecosystem are fundamental to the workings of all terrestrial communities. What is the anatomy of self-renewing soil fertility? How do plant roots interact with each other and their environment? What roles do microbes and other soil organisms play in our forest gardens, and how should we interact with them?
Plants are critical components of the structure that creates self-renewing fertility in natural ecosystems. They plug the primary nutrient leaks from the soil and energize a networked system of plants, soil organic matter, soil organisms, and soil particles that gathers, concentrates, and cycles nutrients conservatively. Maintaining perennial plant cover greatly aids this process. In addition "dynamic accumulator" plants like comfrey (Symphytum officinale) selectively accumulate mineral nutrients to high levels in their leaf tissues, adding them to the topsoil each fall. As we enter the post-oil age, our understanding of the anatomy of self-renewing fertility will become more and more critical to our success in temperate climates.
Understanding the dynamics of woody and herbaceous plant roots is critical to learning how to design and manage forest gardens. In what patterns do plant roots grow, why, and when? While the majority of tree roots grow in the top two to three feet of soil, it turns out that fruit trees that can get even a small percentage of their roots deep into the soil profile produce more fruit more consistently, resist pests and diseases more effectively, and live longer than those that have only shallow root systems. Good pre-planting site preparation is therefore a highly worthwhile endeavor. Root system understanding provides a solid foundation for plant species selection and polyculture design.
Soil organisms perform numerous critical functions in forest and garden ecosystems, and we can easily disrupt these allies and their work with unthinking actions. Luckily, basic forest gardening principles like using mulch and leaving the soil undisturbed provide just the kind of benign neglect our tiny friends need. However, good soil preparation can make all the difference, as well. For example, compacted or poorly drained soils can severely hamper the development of healthy soil food webs, and hence healthy forest gardens. Understanding the soil food web also provides insight into how to manage for healthy mycorrhizal fungi populations and how to ensure that nitrogen-fixing plants actually do their soil-building work.
Ecosystems are dynamic, and ever-changing. Plant succession used to be thought of as the directional change of a community over time from "immature" stages toward a "mature" "climax" community typical of a given region and environment, such as a field changing to shrubland and then to, say, oak-hickory forest (see above image). However, new models of succession have arisen in recent years that articulate the complex reality of plant community change over time without so blatantly projecting human cultural constructs upon natural phenomena. Plant succession is nonlinear and occurs patch by patch within the ecosystem, and rarely do ecosystems ever attain a climax or equilibrium state. Disturbances of various kinds are a natural part of every successional process—windstorms, fires, insect attacks, and human intervention. Nonetheless, linear succession to a "horizon" is a valid model to use when designing forest garden successions, as are various other permutations that mimic garden crop rotations or represent an ever-changing dance responding to the forces, needs, and whims of the moment.
While the practical applications of these new successional theories are of necessity somewhat vague, we do know that the most productive stages of succession are those in the middle—such as shrublands, oldfield mosaics, and woodlands—not necessarily full-fledged forests. In addition, most of our developed tree crops are species adapted to such midsuccession environments. Our highest yielding forest gardens are therefore most likely to contain, not the dense tree canopies of late succession forests, but lush mixtures of trees, shrubs, vines, and herbs all occupying the same space in patches of varying density and character. Succession theory also teaches us many different approaches to directing ecological succession in our gardens.
At its simplest, forest garden design involves choosing what plants to place in your garden in which locations, at which times. However, these seemingly simple acts must generate the forest-like structures and functions we seek, and they must also achieve your design goals. A forest garden design process, then, must be information intensive if it is to achieve even moderately complex objectives. Therefore, begin by articulating your goals and assessing your garden site. Then you can select and apply design patterns, ecological principles, and plants in such a way that you integrate your goals and the site into a coherent whole. The challenge is to array the available design elements to create a set of ecosystem dynamics that will in turn yield the desired conditions of high yields, maximal self-maintenance, and maximum ecological health as inherent by-products of the ecosystem. You can use design patterns drawn from natural ecosystem examples or invent your own patterns that solve specific problems your design faces to help you do this. Patterns also arise from the requirements of the goals themselves and from a deep understanding of the site's characteristics. The goals guide the site analysis and assessment, and the site assessment discovers the design.
We recommend designing on paper, at least initially, so you can make as many mistakes as possible there, and correct them before putting anything into the ground. On-site design techniques can also work well, especially for those who prefer to avoid the mapping process. Careful design of plant spacing is a critical piece of the puzzle, in any case. Planting too closely together is the most frequent mistake that forest gardeners around the world have made. We hope that a more robust and explicit design process will help us all avoid such common mistakes and make some newer mistakes that are more interesting so we can learn from the experience.
Good site preparation is a critical precursor to planting your forest garden. Your site analysis and assessment should help you understand your site's limitations so that you can decide whether or how to alter the site, or how to adapt to the conditions present. Soil compaction, for example, is exceedingly common in most urban, suburban, and even rural sites, and it can severely restrict root growth, water movement in the soil, and the health of soil organism communities. Double-digging, chisel plowing, radial trenching, and other techniques can help you deal with severe compaction, while the simple act of mulching the soil and planting deep-rooted perennials will eventually address slight compaction. Other common site preparation challenges include poor soil texture, shallow soil depth, road salt, and persistent weeds.
Proper stock selection, planting, and mulching techniques can also have major long-term effects on plant vigor and productivity. Many woody planting specimens have been transplanted multiple times, and these can have kinked, circling, or damaged roots that will result in plant stress and even an untimely death. Carefully examine your specimens before you buy to ensure a quality root system, or purchase bare root stock so you can see the whole root system before planting. In fine-textured soils, the edges of the planting hole often become smeared to a smooth, impenetrable surface as a natural part of the digging process. This can severely restrict root growth and cause water to pool in the planting hole. Breaking up the edges of the hole with a spading fork allows roots and water into the surrounding soil. This needs to become a common planting practice, as do proper planting depth, proper mulch depth, and effective sheet mulching techniques.
Once the garden is in the ground, the longest and most satisfying phase of
forest gardening begins: management, harvest, and coevolution. Potentially
the hardest part of this phase is learning to do less and let the system take
care of itself, as well as knowing when to intervene and how. These questions
are, however, part of the process of shifting from a paradigm of command and
control to one of cocreative participation as part of a natural system. As we
observe ourselves and our gardens through the dance of the seasons, we will
learn the most effective ways of guiding the garden ecosystem's evolution, we
will select and breed ever more delectable crops for all the niches of the
garden ecosystem, and we will begin to realize the full potential of forest gardening as a tool for cultural and personal evolution, not to mention cultural and personal survival in a post oil world. Welcome to the adventure!
Good information on plant, animal, and mushroom species and their ecological characteristics is essential for good forest garden design. You'll need data on the plant's size, form, and habit, its rooting patterns, hardiness and other tolerances and preferences, as well as its native habitat, human uses and ecological functions. Information that helps you design habitat for beneficial wildlife such as insects, frogs, toads, salamanders, and birds is also crucial. Ideally, this information will come in a variety of formats and levels of detail that relate to different parts of the design process. The appendices of Edible Forest Gardens provides this kind of information on over 600 useful plant species and a plethora of beneficial wildlife for your designing and gardening pleasure.


Dokolo-Youths farmer groups in Dokolo district Lango sub region have received Agri equipment farm tools worth Shs200 million to boost their owned agribusinesses and overcome the economic hardship of #Covid-19 from Heifer International Uganda.
Dokolo Young Oil seed farmer’s cooperative society Limited and Kwera Young Oil seeds farmer’s society Limited were the beneficiaries of the support after they were previously developed by Heifer Uganda since 2019 to stimulate youth employment in agricultural sector within the district.
The equipments include a tractor, TAFE brand (complete with a disc plough and trailer), and two tricycles, maize shellers, heavy duty weighing scales and grain moisture meters to improve on the annual agricultural production and productivity from the current 300MTs of oil seeds to 1,000 MT with growth in membership and production acreage in the next three years.
The tractor will improve on the transportation of products from the satellite stores to the central bulking center in Dokolo town council, the tricycles will support the hubs in grain aggregation from the hard-to reach households to the satellite bulking stores.
Rashid Acuma, the chairperson Dokolo young oil seed cooperative disclosed that the tractor they received will help them in improving their production since they were using hand hoes which were not efficient.
According to Musa Aluka the manager young oil seed cooperative, the equipments is a big boost to their livelihoods because they used to plant seeds late due to lack of mechanization hence low production.
Issa Ainamagara, the project manager learn for agribusiness is optimistic that the equipments fully procured, the youths will increase their productivity and household incomes
Speaking at the handover of the equipments at Dokolo district headquarter, Anna Odongo the Resident District Commissioner Dokolo reiterated government’s commitment towards improving livelihoods of young people through direct interventions and providing an enabling policy environment favorable for partners cautioning the cooperative boards to take good care of the machinery and benefit the intended users.
William Matovu, Heifer Uganda Country Director applauded Dokolo District Local government for closely collaborating with the organization through the learn for Agribusiness Project while recognized the support offered under the Agriculture Cluster Development Project) to the Dokolo Oilseed Young oil seed Farmers’ Cooperative to construct a storage site and installation of agro-processing machinery for cassava worth $89,954.
Mr. Matovu implored the district leaders for the two hubs to ensure the items are utilized optimally to benefit the youths in order to attract more to the farming fold.
The intervention is part of Learn for Agribusiness project activities implemented by Heifer International, EDUKANs and Dokolo district local government. To-date the project has supported 3,792 with 1,200 being members of the two cooperatives.
Heifer International seeks to expand its interventions in the oil seeds value chains especially (Soybeans, sunflower and sesame) to continue with its transformative work of driving more than 100,000 young people into self-employment in the next five years with the goal to place them on a path to achieve a Living income benchmark of $4,601 annually for a household of six members in Northern Uganda.


CONYERS & BLUMENAUER INTRODUCE LEGISLATION TO PROTECT POLLINATORS & AMERICA'S FOOD SYSTEM
(WASHINGTON) – Today, Representative John Conyers, Jr. (D-Mich.) and Representative Earl Blumenauer (D-OR) along with 24 other Members of Congress introduced the “Saving America’s Pollinators Act of 2017.” The legislation requires the Administrator of the Environmental Protection Agency to take swift action to prevent mass bee die-offs and protect the health of honey bees and other critical pollinators by suspending the use of certain bee-toxic insecticides, known as neonicotinoids. It also requires the Secretary of the Interior, in coordination with the Administrator of the EPA, to monitor the health of native bee populations and to identify and publicly report the likely causes of bee kills.
Recent research provides evidence of a link between neonicotinoids and poor bee health. Bee populations have declined steadily since 2006, and the continued decline will have serious implications to our food supply.
Rep. John Conyers, Jr. (D-Mich) said, “We must act now to preserve America’s food system. One of every three bites of food we eat is from a crop pollinated by honey bees. We depend on them as key suppliers to our food and crop selection. Unfortunately, the current administration is looking to reduce the funding to programs that protect our nation’s pollinators. As a result of the massive, widespread decline of honey bee populations throughout the country, our nation’s crops such as apples, soybeans, and sugar beets will soon disappear. The ‘Saving America’s Pollinators Act’ will address this threat to honey bee populations by suspending the use of certain neonicotinoids and by requiring the EPA to conduct a full review of the scientific evidence before allowing the entry of other neonicotinoids into the market.”
Rep. Earl Blumenauer (D-Ore.) said, “Bees and other pollinators play a critical role in our food supply. With their populations declining at an alarming rate, we need to take a step back and resolve the questions surrounding the safe use of these pesticides. The long-term viability of our farms and food system depends on it.”
With the introduction of the Saving America’s Pollinators Act, Congress will follow the example states like Maryland, Connecticut, and Minnesota and local communities like Eugene, OR; Spokane, WA; and Seattle, WA that have already adopted measures to protect pollinators from neonicotinoids. The federal government has also taken action to discontinue the use of neonicotinoids on national wildlife refuge system lands.
This bill is supported by: American Bird Conservancy, Avaaz, Audubon Society of New Hampshire, Bat World Sanctuary, Inc., Beyond Pesticides, Center for Biological Diversity, Center for Environmental Health, Center for Food Safety, Central Maryland Beekeepers Association, Earthjustice, Ecological Farming Association, Environment America, Equal Exchange, Fair World Project, Family Farm Defenders, Friends of the Earth, Food Democracy Now!, Food and Water Watch, Institute for Agriculture and Trade Policy, Maine Organic Farmers and Gardeners Association, National Co+op Grocers, National Organic Coalition, Natural Resources Defense Council, Northeast Organic Dairy Producers Alliance, Northeast Organic Farming Association of Connecticut, Northeast Organic Farming Association - Interstate Council, Northeast Organic Farming Association – Massachusetts, Northeast Organic Farming Association of New Jersey, Northwest Center for Alternatives to Pesticides, Maine Organic Farmers and Gardeners Association, Maryland Pesticide Education Network, Midwest Organic Sustainable Education Service, Organic Consumers Association, Organic Farmers' Agency for Relationship Marketing, Inc., Organization for Bat Conservation, Oregon Tilth, People and Pollinators Action Network, Pesticide Action Network North America, Pollinate Minnesota, Sierra Club, Regeneration International, United Natural Foods Inc., The Cornucopia Institute, Toxics Action Center, Toxic Free North Carolina, and International Association for Human Values.


The Story of Grain Berry
We actually grow the Grain Berry® plants to obtain the remarkable berries of grain for our foods. We remove the outer layer of the grain berries to get the high antioxidant bran and we add that bran to our whole grain oats and whole grain wheat in our various foods. No other bran offers this benefit. Of course, our cereals contain antioxidant vitamins (C and E) among others but the real point of difference is our whole grains, plus natural berries of grain.
We grow our own high antioxidant grain in the spring and harvest it late summer or early fall. We mill the Grain Berry® high antioxidant grain and add it to our whole grain wheat, in the case of our delicious Bran Flakes or Pancake Mix and Muffin Mix. We add the Grain Berry® Bran to our whole grain delicious oats in the case of our Toasted Oats cereal and Honey Nut and Apple Cinnamon varieties. Why do we grow high tannin Grain Berry® grain? Because we cannot buy it and it's the best way we know to boost the natural antioxidant content of our products more than any other grain or any other fruit or vegetable.
If you have any questions about our Grain Berry® farm, let us know. Oh yes, one more fact. It takes a lot less water to grow our Grain Berry® grain than corn or other grains so it's kind to the environment, as well as being kind to you.
P.S. I spent two years at Cornell Agricultural College and still love agriculture. Support America's farmers and enjoy Grain Berry® high antioxidant cereals, mixes and crackers. Thank you.


|Andrew Cauthen||Suzanne Forte|
|Communications Manager||Public Information Officer|
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FOR IMMEDIATE RELEASE
January 10, 2020
DeKalb Cooperative Extension Announces Plant Sale
DECATUR, GA – DeKalb Cooperative Extension announces its annual Plant Sale and will accept orders Jan. 10 through March 6, 2020. Several varieties of plants are available including azaleas, blueberries, hydrangeas and persimmons.
“The DeKalb Cooperative Extension’s annual plant sale continues to grow,” said Lynwood Blackmon, Director of the Cooperative Extension Office in DeKalb. “Plants play an important role in beautifying DeKalb and we are proud to offer flowers, classes and other resources to improve the community.”
The DeKalb County Extension is hosting two seminars, “Backyard Berries” on Thursday, Feb. 13, 2020, and “Care of Ornamental Plants in the Landscape” on Thursday, Feb. 20, 2020.
The fee for each class is $10. Classes will be held at the DeKalb Extension Training Center at 6:45 p.m. and registration is required. Class fees will be waived with plant purchases.
The one-day pick up is Saturday, March 14, 2020, at the DeKalb Cooperative Extension Office.
For more information about ordering plants or to learn more about other programs and services, please contact the DeKalb County Cooperative Extension Office at 404-298-4080, or visit www.ugaextension.com/dekalb.


Justin Sutherland: Somewhere in Time Farm
Somewhere In Time Farm is a bio-intensive organic vegetable farm owned and operated by Justin Sutherland, his family, and friends. Justin revived his ancestors livestock and potato farm from the early 1900s, and created the farm in the spring of 2016 growing 36 types of “the best tasting vegetables in the Catskills.” They are known for their exceptional flavor, which is brought out through their soil health, permaculture practices, and the clean water and fresh air of the Catskill Mountains.
Justin is also a musician, attending Ithaca Colleges’ Music Conservatory and Northeastern University. He writes piano compositions and also performs at local venues throughout the Catskills. “I find that there is a balance and deep connection between farming and music; they are both creative and keep your mind constantly moving, which turns into this beautiful product that elevates your senses.”


Ethiopia Sidama Shantawene Village (Certified Organic)
Origin : Ethiopia
Region :Shantawene Village, Sidama
Processing : Wet Process (Washed)
Cultivar : Heirloom Cultivars
Tasting Notes : Floral Honey, Tangerine, Black Tea
Certifications : Organic
This coffee comes from a privately owned farm and processing site in Shantawene Village, tucked away in the Bombe mountains of Ethiopia's Sidama growing region. Along with coffee from their own estate called "Daye Bensa", they are buying and processing coffee from local farmers from three different growing areas nearby - Shantawene, Bombe and Keramo villages. This lot is a mix of coffees harvested from their own farm and outgrowers around Shantawene village. It's certified organic too, which means that they go to great lengths to register every small farmer who they buy from and certify that organic agricultural practices are being employed at the farm level. The farm and outgrowers are growing Ethiopian heirlooms and altitude ranges from just under 2000 meters to 2100 meters above sea level.
* Roast day is once a week on Wednesday - Shipping day on Friday. Please read our policies for further details.


At Supreme Agro, we are passionate about agriculture and committed to promoting sustainable practices that nourish the land, support local communities, and provide high-quality products. With a deep understanding of the agricultural industry, we strive to be a reliable partner for farmers, suppliers, and consumers alike.
Our Mission: Our mission is to revolutionize agriculture by harnessing innovative techniques and technologies to produce environmentally friendly and nutritionally rich crops. We aim to contribute to food security, foster rural development, and create a sustainable future for generations to come.
What We Offer:
- Sustainable Farming: We employ sustainable farming practices that minimize environmental impact, such as organic farming, integrated pest management, and precision agriculture. By prioritizing soil health, water conservation, and biodiversity, we ensure the long-term viability of our operations.
- High-Quality Products: We are committed to delivering premium agricultural products that meet the highest quality standards. From fresh produce to value-added products, our offerings are carefully selected and rigorously tested to ensure optimal taste, nutrition, and safety.
- Community Engagement: We actively engage with local communities to foster social and economic development. We support small-scale farmers, provide training and resources, and promote fair trade practices. By working together, we aim to create thriving agricultural communities.
- Research and Development: We invest in continuous research and development to stay at the forefront of agricultural innovation. Through collaborations with experts, universities, and research institutions, we strive to develop new techniques, crop varieties, and sustainable solutions that improve productivity and resource efficiency.
- Global Partnerships: We forge partnerships with international suppliers, buyers, and distributors to facilitate the exchange of agricultural products and knowledge. By fostering global connections, we expand market access for our partners and promote cross-cultural understanding.
Whether you are a farmer looking for sustainable solutions, a buyer seeking top-quality agricultural products, or a consumer interested in nutritious and responsibly sourced food, Supreme Agro is here to meet your needs. Join us in shaping a better and more sustainable future for agriculture.


We’re both professional entertainers and were happily making our living playing drums (Celestino) and performing aerial acrobatics (Charlie). THEN the pandemic happened, everything shut down, and we had no work at all. We temporarily shuttered our live entertainment production company and sealed ourselves into our bunker. We started scheming. We already liked growing insanely, ridiculously, impossibly hot peppers, because Celestino can never find a pepper hot enough. What if we grew MORE amazing peppers? What if we grew enough amazing peppers that we had some for other people who can never find a pepper hot enough? What if we grew so many amazing peppers that we needed a TRACTOR???
We somehow managed to start 250 baby pepper plants in our impossibly tiny apartment. We improvised with what we had on hand as we went, which probably contributed to our peppers growing up as super angry little divas. We set them up the only place we had space: in the equipment room next to extra drum kits, rigging equipment, backdrops, lighting, and a closet bursting with costumes. The tiny sprouts emerged under the glow of one of our giant, 500 watt parcan stage lights because our grow lights hadn’t arrived yet. When the grow lights did come, we hung them from a cymbal stand so we could adjust the height easily. Sometimes we wore costumes when we checked on the plants in the field, because why would we NOT wear costumes when we checked on them in the field??
While our little baby plants were growing in the storage closet at home, we learned all KINDS of new farm skills! We learned how to drive a tractor and then also how to fix a tractor, how to build a hoop house and test ground and air temperature differentials, take soil samples and submit them for nutrient analysis, design and install a drip irrigation system, and we made friends with our state extension agronomist and horticulturalist! Special thanks to our SCORE mentor Don Ufford, who walked us through every step of our farm learning and planning and to Loren Steinhoek for letting us plant on his land and for teaching us how to tractor.
When our baby plants got bigger, we loaded them into the van and took them to play at Grandma and Grandpa’s house so they could get used to being outdoors before we planted them in the field. Before we knew it, they’d turned into little angry teenaged plants and we were empty nesters!!!
Harvesting The Fury
During our first year as well as now, we harvest both fully ripe and green pods, each destined for a different application. Fully ripe pods are the absolute hottest while green pods carry great flavor with a slightly toned down heat. We use green pods in our lower heat blends!
Deliciousness! And Pain!
The best part of the whole process for Celestino is quality control: it’s the part where he gets to taste each and every pepper variety, green to fully ripe pods, raw, cooked, and dehydrated to make sure that they all meet our standard of incredibly complex flavor combined with melt your face off heat. It’s also the part where Charlie’s P100 half face respirator is CRUCIAL.


Last month, an image of soup being thrown at the Mona Lisa painting in the Louvre Museum in Paris went viral.
The footage shared by French news agency CL Press showed one woman throwing a liquid over the Leonardo Da Vinci painting, which is protected by glass. Her and another woman wearing t-shirts that said ‘Riposte Alimentaire’, which translates to ‘food response’ in English, were arrested.
It turned out the reason for this attack on the iconic painting was inspired by protests by farmers across France.
The protesters were heard shouting: “Our farming system is sick. Our farmers are dying at work.”
Since January, protests by farmers have ramped up across France, Germany, and other countries in the EU. But why are farmers protesting?
There are a number of issues that farmers are protesting, including increasing diesel costs and increased competition from imports. Much of the anger fuelling the protests across Europe are due to EU policies.
Farmer unions in France lifted their blockades after French Prime Minister Gabriel Attal announced new measures for farmers, including accelerating Common Agricultural Policy (CAP) payments.
In Germany, farmers blocked Berlin with tractors in protest against plans to end farmer’s tax breaks for agricultural diesel.
One major point of concern in Eastern Europe is Ukrainian arable imports.
The lifting of restrictions on Ukrainian agricultural imports by the EU has had a negative impact on farmers in neighbouring countries such as Poland and Romania, where prices have fallen for local produce.
On January 24, protests kicked off in Poland over imports from Ukraine. Protests have also taken place in Latvia over imports.
Reaction in Ireland
Irish farmers are also showing solidarity towards their European counterparts.
Last month the Irish Farmers’ Association (IFA) national council held an emergency meeting to discuss the Europe-wide protests.
On Tuesday January 30, over 20 farmers showed their solidarity with protesters in France and Germany by gathering with tractors in Kilmacthomas, Co Waterford.
The chair of Kilmacthomas IFA Luke Casey told the Irish Farmers Journal: “We just wanted to recognise what our counterparts in Europe stand for and the solidarity shown last night was very noticeable.”


The CatWalk Trust and New Zealand Agriseeds are delighted to announce the launch of a pasture seed mix, formulated for the first time in support of The CatWalk Trust. This mix is specifically designed to assist with the high fibre content required in an equine diet, with the plant breeding company generously donating 200 bags to raise $40,000 for the charity.
Catriona Williams, former international equestrian rider, a C6/C7 tetraplegic and founder of The CatWalk Trust, says the charity is thrilled with Agriseeds’ substantial donation.
“Through the sale of this pasture mix, we aim to raise $40,000 for spinal cord injury research. We cannot put into words what this type of support means to the Trust, and to those living with spinal cord injuries across the country.
“For CatWalk, partnering with Agriseeds was a natural fit. Our charity has strong ties with the equestrian industry, so when Agriseeds presented the idea for a horse-specific seed mix, we snapped up the opportunity.”
Laura Akers, agronomist for Agriseeds and competitive dressage rider, explains the seed selection for the horse pasture mix: “We designed the mix to directly reflect horses’ specific dietary needs. It’s high in fibre, low in sugars and no-endophyte, making it the perfect mix for grazing horses.
“Pasture can be a very confusing topic, particularly for horse owners. Most pastures in New Zealand are dominated by perennial rye grass and white clover, largely sown for sheep and cattle. However, for horses, these pastures are less than ideal.
“As well as having relatively low fibre, rye grass tends to be high in sugars, particularly during spring and autumn. The outcome of this usually includes exuberant behaviour and spookiness during riding, but can also cause serious problems, such as contributing to laminitis. Providing a quality diet for horses makes them safer for their riders,” she says.
“We’re thrilled to be able to be able to support The CatWalk Trust and the important research it funds. We hope this donation will help us get one step closer to finding a cure for spinal cord injuries.”
For more information and to place orders please email firstname.lastname@example.org


Canal Village Farmers’ Market is one of WNY’s premier farmers’ markets! The Canal Village Farmers’ Market in the heart of Historic Downtown Medina brings that fresh-harvested bounty from the fields under our skies to your family’s table! The community is literally surrounded with some of WNY’s finest fields and orchards, brimming with agricultural bounty!
Our mission is to promote the sale of fresh produce and other locally harvested goods, stimulate activity in Medina's Historic Downtown Business District, and promote agriculture in the greater Medina area.
Located at 127 West Center Street at West Avenue, visit us today and experience fresh-harvested goodness like you’ve never had before- every Saturday, June thru October, 8:00AM til 1:00PM.
CVFM is operated under the auspices the Orleans Renaissance Group, Inc. (ORG), a 510(c)(3) organization promoting the arts, culture and preservation in the Greater Medina area and across the WNY. Visit our website atbentshall.org and the CVFM website at bentshall.org/market.


Les Garrigues, the region where Frisal was born, is the region with the most well-known extra virgin olive oils. They are so great that a cooperative of olive oil producers has been set up in a single village of the region with the aim of promoting their own olive oil, whom, due to the microclimate and unique environment, has his specific flavours.
At Frisal you can find olive oil from the following villages:
We also have available oils for deep-fryer, in 10l. or 25l and sunflower oil.
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Coffee has long been a staple of human culture, and for many of us, it’s become an essential part of our daily lives. Coffee provides comfort and contentment, and although it can be enjoyed anywhere in the world, certain countries stand out from the rest for coffee lovers.
Those coffee countries put in the extra effort to make coffee an integral part of their culture. From coffee plantations that produce the world’s best beans to unique brewing methods, these countries have mastered the art of coffee consumption.
So, please grab a cup of your favorite coffee and join us as we embark on a journey to uncover the best coffee countries in the world.
Regarding coffee-producing countries, Colombia is always at the top of the list. Famous for its rich and flavorful beans, Colombia has been producing coffee since the early 19th century and today is the world’s third-largest producer of Arabica beans. Thanks to its ideal climate and careful cultivation, Colombian coffee is full-bodied with a slightly sweet aftertaste and a delightful aroma.
The country takes great pride in its coffee-producing heritage, with many regions and provinces bearing unique characteristics in their coffees. Colombian coffee is the perfect way to start your day, from the light and crisp flavor of the coffee from Santander to the fruity and nutty beans from the North of the country.
Ethiopia is a coffee lover’s paradise. The country is widely known for producing some of the most sought-after beans in the world. Coffee has been cultivated in Ethiopia for centuries and has developed a unique flavor profile often characterized as floral, fruity, and complex.
Ethiopia also produces two of the most popular coffee bean varieties – Harar and Yirgacheffe. The country’s coffee culture is also vibrant, with coffee ceremonies occurring at homes, restaurants, and cafes. Ethiopia is the birthplace of coffee, so it’s no surprise that it’s one of the top coffee countries in the world.
3. Costa Rica
Costa Rica is a coffee mecca. It is well known for producing some of the best coffees in the world and has become a major global producer. From the Central Valley’s highlands to the Caribbean’s lowlands, coffee farms are scattered throughout the country.
Costa Rica produces the most coffee of any Central American country, with its farms focusing on making high-quality, sustainable coffees. From the rich and flavorful Tarrazú region to the dark and bold Tres Rios region, Costa Rica has something to offer for every coffee lover.
Guatemala is home to some of the best coffee beans in the world, thanks to its unique soil and climate. Coffee farmers in Guatemala cultivate Arabica beans and Bourbon varieties, creating a rich and vibrant flavor profile. The volcanic soil and high elevation of the country’s coffee farms provide the perfect environment for the beans to develop their desirable attributes.
Guatemala is also known for its traditional wet-processed coffees, which provide a fuller-bodied and more complex cup. These coffees are often medium-to-full in body, with good acidity, floral notes, and medium sweetness.
Indonesia is a coffee lover’s paradise! The country has all the right conditions for coffee production, including a tropical climate and rich, fertile soil.
There are a variety of premium Arabica beans there, including the famous robusta bean, known for its intense flavor and high caffeine content.
Indonesian coffees are often characterized by a deep, earthy, and sometimes spicy flavor, with notes of chocolate and nuts. The coffees from Sumatra and Sulawesi are trendy, but offerings from other regions in Indonesia are worth exploring.
Italy is a renowned coffee-producing country and home to some of the best coffee in the world. Coffee growing in Italy dates back to the 16th century. The country is the birthplace of some of the most iconic espresso-based coffee drinks, such as cappuccino, latte macchiato, and caffè latte.
Italy is also known for its traditional espresso-making techniques and Moka Pot, a stovetop coffee maker invented in 1933. Italian espresso-based coffees are among the most favored in the world thanks to their smooth and creamy texture, balanced flavor profile, and intense aroma.
Brazil is one of the world’s leading coffee producers, with over 5 billion coffee plants covering the country. It is the largest producer of Arabica beans, known for their rich, sweet, and nutty flavor.
Brazilian coffees have a smooth and balanced taste, low acidity, and a lingering sweet aftertaste.
They are also known for their clean cup or “cup of excellence,” which depends on the coffee plant’s origin, the processing method, and the variety of the bean. Brazil is also one of the most popular origins for specialty coffee.
Vietnam is a paradise for coffee lovers! The country has a long history of cultivating and roasting coffee beans, and they take great pride in their unique coffee culture. Vietnam is known for its robusta coffee, which is grown in the Central Highlands and is often used as an affordable base for espresso blends.
But beyond robusta, the country produces a variety of specialty Arabica beans. Vietnam’s Arabica beans are characterized by their intense aromas, bright acidity, and sweet, round flavor notes. They’re perfect for any coffee enthusiast looking to explore different flavors!
Coffee lovers can find great coffee all around the world. While many countries make exceptional coffee, the countries that made this list are the best.
From the espresso-loving Italians to the loving cappuccino-sipping Australians, each one of these countries deserves its place at the top of the list. So, wherever you go, remember to take a sip of the local coffee and experience each country’s unique flavors.
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The olive is an evergreen tree growing to 50 ft. in height with a spread of about 30 ft. The tree can be kept to about 20 ft. with regular pruning. The graceful, billowing appearance of the olive tree is very attractive. In an all-green garden its grayish foliage serves as an interesting accent while the gnarled branching pattern is also highly distinctive. Olive trees are long-lived with a life expectancy of 500 years. The trees are also tenacious and resilient, easily sprouting back even when chopped to the ground.
The olive’s feather-shaped leaves grow opposite one another. The leaf skin is rich in tannin, which gives the mature leaf its gray-green appearance. The leaves drop and are replaced every two or three years, leaf-fall usually occurring at the same time new growth appears in the spring.
The small, fragrant, cream-colored olive flowers are largely hidden by the evergreen leaves and grow on a long stem arising from the leaf axils. The olive tree produces two kinds of flowers: a perfect flower containing both male and female parts, and a staminate flower with stamens only. The flowers are largely wind pollinated with most olive varieties being self-pollinating, although fruit set is usually improved by cross pollination with other varieties. There are self-incompatible varieties that do not set fruit without other varieties nearby, and there are varieties that are incompatible with certain others. Incompatibility can also occur for environmental reasons such as high temperatures.
The olive fruit is a green drupe, becoming generally blackish-purple when fully ripe. A few varieties are green when ripe and some turn a shade of copper brown. The cultivars vary considerably in size, shape, oil-content and flavor. The shapes range from almost round to oval or elongated with pointed ends. Raw olives contain an alkaloid that makes them bitter and unpalatable. A few varieties are sweet enough to be eaten after sun drying. Thinning the crop will give larger fruit size and should be done as soon as possible after fruit set, then until remaining fruit average about 2 or 3 per foot of twig. The trees reach bearing age in about 4 years.


NFT is a hydroponic technique in which the roots of a plant grow in a plastic film or a fixed channel through which the nutrient solution is continuously circulated to provide the plant with the necessary nutrients and water.
The NFT hydroponic system consists of three parts: Environmental Control, water and fertilizer control, and circulation pipeline.
NFT hydroponic system has become the choice of many large-scale production enterprises, because of its low input cost, saving costs in the initial stage of construction, so that enterprises quickly into the profit model. NFT hydroponic systems are also suitable for small businesses and individual growers to choose from, the early stage does not need too high investment, can also grow high-quality vegetables. The world's population is expected to reach 9.1 billion by 2050, according to the Food and Agriculture Organization of the United Nations (FAO) , leading to the possibility of a serious imbalance in the supply of vegetables in the future. NFT hydroponics eliminates the risk of disease caused by soil microorganisms, has the advantages of short growth cycle, high yield, low investment, High cost-performance ratio, reble water resources, and the production center can be close to cities and close to consumer markets, nFT hydroponics is a feasible solution to solve the problems of shortage of arable land and water resources by saving transportation and cold storage costs.


Cashew Fruit Introduction
Cashew fruit is also called as cashew apple. The fruit from cashew tree and cashew nuts grow at the bottom it. This fruit is less common as it is available in local market. It does not last longer. Cashew fruit is about 90% in weight of and 10% weight is of cashew nut.
Generally, it is considered as agricultural waste because there is less knowledge about health benefits of it. We will explore nutritional values and the health benefits of it. It helps in weight loss, also good for diabetic patients, for treating the ulcers, gastric problems, etc. Cashew fruit is of two variety one is yellow, and another is red. Nutritional composition of red and yellow is slightly different both provide great health benefits.
Cashew fruit is rich source of Vitamin C (between 200–241 mg/100 g), also rich in carbohydrates, protein content of cashew fruit is less but it contains other healthy nutritions. Cashew fruit also contains fibers, flavonoids, sugar which is fructose and sucrose, total polyphenols, carotenoids, amino acids. Cashew fruit also contains the minerals as potassium, magnesium, sodium and iron. Detailed composition is shown in below table. It is highly acidic in nature it has pH value between 3.5 to 4.8 and it contain moisture percentage of 85%.
Nutritional Values of Cashew fruitBelow table represents the nutritional values in mg/100ml
|Total sugars (%)||10.57||2.37|
Health benefits of Cashew fruit
- It contains significant amount of the minerals and hence good for maintaining the strong immunity system. Maintaining proper fluid balance, muscle contraction and nerve transmission.
- It contains high calories and reduces sugar, so provides the instant energy in the body. Cashew apple juice can supercharge your fat burning and endurance. Keep you active for longer long time.
- It helps in weight loss by boosting the metabolism in the body.
- Fresh juice contains high vitamin C hence it helps in treating the sore throat, also helps to maintain the oral health.
- It is also used to treat cold, cough and gastric issues such as diarrhea, dysentery.
- Studies have indicated that cashew fruits are rich in derivatives of myricetin and quercetin, hence it helps to manage obesity and diabetes.
- It inhibits fat accumulation, insulin resistance, and even promote a healthy lipid profile. By acting as a cardio-protective agent, they work to reduce the risk factors for cardiovascular diseases.
Usage of cashew fruit
Just hold the fruit and twist the cashew nut anticlockwise to separate from the fruit. Hold the fruit from bottom and then you can eat raw fruit like other fruits. It is very juicy and yummy.
Cashew fruit can be blend with water to prepare the juice. It is good in test. Cut the in pieces, grind those in the mixer grinder, add the flavor and water add sugar as per your requirement. The juice tastes like the mix of mango and orange. It is little bit citrus in taste. Juice needs to be consumed freshly.
Cashew fruit can be prepared as curry, and it is very testy to eat with chapati, roti, puri and rice also. In Kokan region of India, it is very popular curry. It very easy to prepare the cashew curry. Few basic ingredients are required to prepare this curry. It has little bitter test, so it tastes good once prepared as curry.
In India Goa region they prepare the alcohol which is called as Feni from the cashew fruit. This is Goa’s special and popular drink. If you visit goa any time you can try this drink, Feni is similar as wine. There is another type Feni also available in Goa which is prepared from coconut.


Top dressing a lawn is the process of adding a thin layer of material over your lawn. Typically 1/4″- 1/2″ of compost or other types of amendment is spread across the lawn with an applicator.
Verticutting also known as vertical mowing, removes thatch buildup in the lawn to allow your lawn to breathe more efficiently, better absorb nutrients and soak in moisture from rain and irrigation.
Thatch is a layer of dead stems and roots that form between grass and soil. When thatch gets too thick it acts like a sponge withholding valuable water, air and nutrients from your lawn. To avoid this common mistake, make sure thatch stays under 1/2″. On the contrary, a little thatch, perhaps 1/4″, is beneficial in the fact that it can cushion, protect and insulate the soil from the drying effects of wind and sun.
Rejuvenation pruning is the removal of old, overgrown limbs so that the plant can grow new, vigorous branches in their place. Plants that require rejuvenation can be hard prune or pruned gradually.


China's current demand analysis of drying equipment
In recent years, China's food drying equipment in the domestic market share has reached more than 80% of its main work of food drying equipment to conventional drying equipment, the foundation can create all kinds of conventional food drying equipment
At that time, the work of drying equipment in China has now entered an earlier stage of development, which can better meet the actual needs of users in various fields, but at the cost of only 1/3 of the same foreign goods, which makes China's drying equipment in the market On the other hand, due to the large volume of drying equipment, most of them also touch on-site equipment, commissioning and after-sales service and other operations, so for domestic users, the choice of domestic equipment than the use of imported equipment More convenient.
In the field of grain drying, the small-sized drying equipment for drying rice and wheat (5 tons / hour or less) is expected to reach an annual demand of about 1,000 units; the annual demand for chemical drying equipment will reach 3,000 units ); Pharmaceutical drying equipment annual demand will reach 3000 sets (sets) or so; Agriculture and Forestry native products drying equipment annual demand will reach 2000 units (sets) or so; light industrial drying equipment will reach the annual demand of 2000 Taiwan (sets) around.
7th Tianhe Road, Yuhang Economic & Development Area, Hangzhou, China


Lavender or Lavandula is a plant known around the world for its calming scent, peaceful color, and healing benefits. Lavender is one of the 47 flowering plants in the mint family, Lamiaceae. There are more than 40 species of lavender out there, which are all distinguished by the intensity of their perfume, color, and size. Though native to the Mediterranean area, the plant can also be found dazzling the well-drained and sunny fields in low-altitude areas all the way to the Middle East, making its presence worldwide.
Visually, lavender is very similar to rosemary. It is often said that “as rosemary is to the spirit, so lavender is to the soul.” Generally, lavender’s flowers grow in width instead of height, with leaves rather thick when compared to rosemary. It typically doesn’t grow too high up, as its bushes grow only up to a meter in height. The herb’s presence is accented in a beautiful light purple hue. Given its global popularity, this has transcended into being the official name of the color, lavender.
History & Culture
The use of lavender throughout history, even in ancient times, is extensive. From Tutankhamun’s tomb containing traces of a lavender-scented fragrance to Cleopatra seducing Julius Caesar and Mark Anthony with it. Ancient doctors used it to relieve headaches, sore throats, and indigestion. Lavender has been a symbol of love, seduction, and caring for centuries. Today, we can safely say it is no different.
Lavender in Croatia
In Croatia, the story of lavender goes back to the early 1920s, when a peronospora flurry had almost completely devastated a myriad of grapevine fields. Homegrowers at the island of Hvar were among the first to start replacing those fields’ crops with lavender flowers. The island is considered to be the home of lavender in the Balkans, rightfully so. It expanded from cca. 4 acres of lavender fields in 1939 to more than 700 by 1973. Today, the lilac plant has grown its way to almost all areas of Croatia. It has influenced the growth of many agricultural businesses in the region. Furthermore, the country has become famous for its blissful, home-growing landscapes, where lavender fields are now commonplace and are making home for a number of different lavender species.
As far as growing goes, lavender thrives in rougher soil that is arid and stony. For home use and gardening, it is advised to prep the ground or soil accordingly. Lavender typically doesn’t tolerate tight environments, so give the plant some space. Remember: it grows in width, not height. Nurturing lavender is easy, for the most part. Like any other plant, it loves water, although it doesn’t require all too much hydration like some plants. In fact, too much watering can damage it. So, be mindful of irrigating it only when the soil is completely dry. As long as the soil around the plant is damp, it is an indicator that it doesn’t need water. Lavender also requires a lot of sunlight, so make sure to choose a spot in your home or garden that is not shaded for most of the day.
Uses & Benefits
Where lavender truly shines is in houses and gardens, whether as a source of soothing fragrance or simply part of the decor. It is also used as a culinary herb, or as an essential oil. One can also find it as a major ingredient in skincare and beauty products. Additional uses for lavender are abundant, especially given its natural health benefits. Here are just some of lavender’s healing benefits currently known to mankind (the list goes on):
• Lifts mood and promotes calmness
• Relieves depression and improves well-being
• Improves sleep quality and energy
• Deters moths, bugs, pests, silverfish, and more
• Acts as a natural deodorizer against unpleasant smells
• Improves memory and cognitive functioning
• Relieves pain and has antiseptic effects
• Has positive skin- and wound-healing effects


Vintage Grain Sack Collection
Sharp Hill Designs goes GREEN with this new collection. Made from vintage, recycled European grain sacks, these bags are fabulous! The linen and hemp sacks were made by hand using high quality homespun fabric, woven from crops grown on the family farm. Eco-friendly to be sure! As these bags were intended to be working sacks, they were made to withstand decades of heavy use. The stripes (and sometimes a handstitched monogram) identified the farmer so that when the grain came back from the mill, it could be returned to its rightful owner. The sacks have been laundered, but because they were working sacks, there may be a few faint spots on the bag.
These are custom bags, made to order in the USA.


WORKNIGHT on this THURSDAY, MAY 21 at 5:30 pm.
Meet at Viking Drive and 10th AVE SW, which is west of the Bubble, north of Tharaldson Field, at a tree planting we did a couple years ago.
ACTIONS FOR THE NIGHT:
1. Take away the stakes and bamboo from these trees, clean up/weed the base of the trees and fluff the mulch, prune as necessary, trim a couple of the bushes found at either end the tree planting.
2. Then we’ll move to 5th AVE NE across from the Highline Orchard (east side of that street).
We’ll remove the stakes and supports, weed the base and fluff mulch and lightly prune as needed. NOTE there are 2 dead trees there, but we can plant them another night.


Extending your gardening season and greenhouse growing in winter may seem daunting, but it is completely possible. By choosing plants that do well in the cold and making a few adaptations, you can continue to grow your own fresh produce all year round and have your own winter greenhouse.
Winter Greenhouse – Start in the Fall
The first step in winter greenhouse gardening is planning. As the rest of your garden is winding down, plant a few hardy or quick-maturing crops. Some cold-hardy cruciferous vegetables tend to do best when grown in cooler temperatures such as broccoli, cauliflower, cabbage, and kale. You can plant root vegetables like carrots, beets, and parsnips that also grow well under cold conditions. Quick-growing plants like lettuce and spinach are also great options because they mature so quickly and as for flowers and herbs, choose ones that tolerate the cold well such as snowdrops, camellia, witch hazel, chives, thyme, and parsley.
Clear Your Space
Before you make it a winter greenhouse, clean out any remaining organic material. Luckily, Palram – Canopia greenhouses are maintenance-free, but this is a good time to check on any equipment and make sure everything is working before the winter gardening months.
Control the Heat and Humidity with a greenhouse heater
The colder it is outside, the more heat you need in your greenhouse. Because of this, you will want to set up a winter greenhouse kit to control the heat and humidity. If you have not yet, now would be a good time to invest in a greenhouse heater and digital hygrometer. The best option for winter gardening is fast, energy-efficient, and in addition to heating your plants, balances the humidity to prevent diseases.
An important thing to remember in winter gardening is that, unlike spring or summer, winter harvests should be spread out to cover the entire season. Look at your schedule beforehand, harvest when necessary, and allow plants that can regrow to do so.


Transforming conventional supply chains of wineries into circular
About the project
WISE GROUP LCSP Skopje is implementing the project ,,Transforming the conventional supply chains of wineries into circular ones’’, granted by CeProSARD through the project ,, Leave no one behind’’ co-financed by European union. The purpose of the project is to reduce waste generated by wine and grappa producers by recycling it and turning it into new food product using a circular model. Project implementation period is October 2022 – August 2023. Specific goals of the project are:
- Increase storage space for grape pomace, in order to increase recycling capacity of grape pomace waste
- Education and raising awareness of local wineries and individual wine producers about the benefits of grape pomace waste recycling
- Development of marketing strategy, analysis of end consumers and packaging design for the product produced from grape pomace recycling
Ending 2022 with completed first objective
WISE Group has started with implementation of the project "Transforming conventional supply chains of wineries into circular" co-founded by the European Union throughout the project "Support to social enterprises by following the principle Leave no-one behind" implemented by CeProSard. During the past two months, WISE Group managed to achieve its’ first objective – increase the storage capacity of its’ production facility for grape pomace storage at adequate temperature of -18℃. This allowed WISE Group to store three times more grape pomace as raw material. Although small step for the large grape pomace challenge, this was an important movement for the enterprise, as it allows more local wineries and individual wine producers to transform their conventional supply chain of wine production processes into more sustainable ones. By storing and repurposing grape pomace, these businesses can reduce waste and lower their environmental impact. The project, which is set to continue into the future, is a major achievement for WISE Group and a testament to their commitment to sustainability. It is also a step forwards for the wine industry in the country as a whole, demonstrating the feasibility and benefits of transitioning to circular supply chains.


Using already pioneered environmental technologies to provide enlightening solutions to the problems of our day: food and water insecurity
2015 – 2018
In 2050 there will be nine billion people sharing the planet. Already the world is facing intertwined challenges of food, water and energy security, as well as climate change. These greatest challenges of our time are closely interlinked – the same must be true for the solutions. The Arahant project utilizes what we have enough of, deserts and the Earth’s heat, to produce what we need more of, sustainable food. This is done by combining existing and proven environmental technologies, including hydroponic farming and geothermal energy. The project aims to empower vulnerable communities in arid Ladakh with small-scale, and viable geothermal heated hydroponic farming innovation. The synergetic project is cost-effective, sustainable, and allows higher amounts of production than traditional farming, increasing resilience to resource insecurity. The project outputs include food, employment and enhanced awareness. The system already piloted in Kenya, uses local materials and labour, to minimize input costs and maintenance.
The main aim of the Arahant Project is to build a state-of-the-art cascading geothermal greenhouse facility in Puga Valley. The greenhouse will specialize in growing vegetables and fodder hydroponically as well as biofuels and sustaining an animal husbandry. Heating of the facility is planned to be provided by geothermal energy. Wells and heat pumps for extraction and distribution purposes as well as sealed turbo generators are currently being installed in the area. The resulting infrastructure will harvest about 50-95 kilowatts of thermal energy (kWt) of heat and cogenerate about 10 – 15 kilowatts of electrical energy (kWe) and ~ 75 kWt of heat for space heating applications (at 20-35°C).
For more information please get in touch with me. I am looking for funding and collaboration opportunities!


“Well I’ve started smoking”. Starting on August 9th Jon Built a homemade smoker for his fire pit and smoked his first batch of ribs for our BBQ we held. We hold a BBQ every August and we provide the meat. We cook our usual ribs and then Jon always has to try something new, this year it was smoked ribs. This year we had about thirty people and bought $130.00 worth of ribs. Needless to say we had plenty of meat and everything turned out great, this will defiantly be a returning feature. I guess if you’re going to be a smoker this is the kind to be.
Tuesday, August 5, 2008
Well our garden is flourishing with Green Zucchini, Yellow Zucchini, Sweet Chilies, Banana Peppers, Bell Peppers, Cucumbers, Lettuce, Cabbage, and Tomato plants almost a foot taller than me (which isn’t very hard). All our tomatoes haven’t ripened yet but when they do we will have more than we will know what to do with. We also have Strawberries, Peas, Leaks, Basil, Sage, Rosemary, and Mint. Jon recently added a water feature in the corner of the garden with a waterfall to help relax you while sitting near the campfire pit located in the middle of the garden. Jon enjoys it and calls it his therapy. He loves being in the garden and witnessing the vegetables of his labor. Last year that was all weeds.


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The Field Development Associate will be assist in the development of Beeflow products in California for multiple crops (blueberries, raspberries, almonds, among others). Duties will include data collection and project execution. Reports to the Field Development Manager. Up to 50% of travel is expected.
Location: Somis, CA
What will be your Responsibilities?
- Maintains state of the art understanding of crop pollination and bees’ biology.
- Understands crop production, including pollination, nutrition, pest control, irrigation, etc.
- Assists with the implementation of field trials. Includes participation in protocol development and execution in collaboration with external contract researchers and the centralized protocol program located in Somis, CA.
- Works closely with contract researchers throughout the crop cycle, ensures understanding of the trials and experiments.
- Ensures the integrity of the field research database.
What are the Requirements for this job position?
- Self-starter, hands-on, ability to work independently, and must work well with teams.
- Detail-oriented and organized, effective written and verbal communication skills.
- Desire to generate a huge positive impact on sustainable agricultural practices.
- The readiness to travel frequently in the country (owns drivers license) and abroad.
- Job Type: Full-time
Which knowledge and abilities are we interested in?
- BS in Entomology, Agronomy, Plant Sciences, Biology, Ecology, or equivalent preferred.
- Knowledge about bee biology and crop pollination is highly desired.
- Experience working under field conditions
- Experience working with bees or other pollinators is a plus
- Proficient internet and Microsoft Office computer experience.
- Bilingual (Spanish/English) strongly preferred.
What we offer?
- Competitive package in a disruptive startup
- Health/Dental/Vision insurance
- Annual Training & Development support
- Flexible vacation policy with a generous holiday schedule
- Exciting opportunity to work with a talented and fun team