After a decade of learning the skills of self-reliance in growing and producing our own food, I felt that it was imperative to pass my skills on to others so that they too might do the same.

It has been an exciting journey of discovering the lost art of home cheese making, sourdough bread, and making wine made from surplus fruit. I learnt that fermenting food such as in sourdough and cheese making has many health advantages and it’s also about reviving forgotten skills from the past.

Some of these skills begin with the understanding of our place in the biosphere, the land we walk on, and the microbial life within it. 

Follow the links below And join the adventure.