
Creamy Polenta With Roasted Corn And Porcini Mushroom - Bordelaise Sauce
A creamy filling Polenta which serves 4.Mother and building designer Chi Lu explains the sustainability, social, and cost benefits of living in their carefully-designed, large family home that spans a few generations.
We all know that giving to charity is important, but with so many worthy charities, how can you choose? Kimi Anderson, the founder of TravelGiver, gives the best advice for sharing your hard-earned cash.
Our editor, Caitlin Howlett, honours the sharing of knowledge in the March/April issue of Green Lifestyle.
What do you do when you have excess produce you can’t eat? Swap it of course, as these many community groups do!
Whether you get it from a tree hanging over a fence or growing in a park or urban laneway, public fruit tastes a whole lot sweeter than the store-bought alternative.
Inspired by our feature on food swapping in the current issue, staff writer Alex Pike attends his first swap.
5 May, 2013
Learn about seed saving, foraging for edible weeds and swap items for seeds all at once with Milkwood Permaculture. ‘Seed Circus’ is a one-day event of learning, swapping, eating and meeting interesting people. This event is part of Milkwood’s Fair Share and is also a part of International Permaculture Day. Milkwood is a permaculture enterprise based near Mudgee, NSW Australia. Founded in 2007 by Kirsten Bradley and Nick Ritar with the intention to develop a small farm from scratch that would also be a working, abundant permaculture system.
Where: 107 Projects, 107 Redfern Street, Redfern, Sydney NSW.
When: 11am – 4pm, Sunday 5 May, 2013
Cost: Free!
Click here for more information.
In the green marketplace, renting and swapping is the new currency. Change the way you shop and get to know your neighbours with collaborative consumption.
Lisa Fox, who co-founded the site Open Shed with her partner, discusses why she’s so excited about the collaborative consumption movement.
Our editor Emma talks about the new issue and shares her thoughts on why we should all be getting involved in the rising trend of collaborative consumption.