The seasons are always changing, and so is this homepage!

Here’s what’s alive and kicking in my world – for now.

Current location: Noosa.

Because why?: Not here to jetski but to take a looksee at a couple of cool projects involving plants to be filmed by Jord.

Favourite van trinket: A small felted bee. 

Proudest homesteading packs: Ah, much preparatory pride! We’re toting three jars of foraged elderberry syrup, countless jars of tomato chutney (for gifting), bags of dried fruit, blocks of frozen pesto, home-kill beef, rabbit jerky, lacto-fermed carrots, dehydrated zucchini + cow liver blended into a dubious soup enhancer, a small wholefoods store of bulk goods, and bletting persimmons.

Word of the week: Bletting. It’s when you leave certain types of fruit (persimmons, medlars, quince…) to ripen to the edge of rot on the benchtop.

Use it in a sentence: After two weeks in steamy Noosa I’m just about blet.

When will the podcast be back?: Hopefully August!