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News from Sparrowhall
life on an island with 500 or so people in the middle of the North Sea
Saturday 3 December 2005
This is Gareth who is teaching us hedging...
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Useful Links:
Balwen Sheep Society
CrimethInc.
Ethical Consumer
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Michael Pollan
National Hedgelaying Society
Wild Fermentation
Wild Food Foraging Guide
Books you should read
Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them by Dan Saladino
Empires of Food: Feast, Famine and the Rise and Fall of Civilizations by Andrew Rimas and Evan DG Fraser
End of Nature, The by Bill McKibben
Grow Your Own Vegetables by Joy Larkcom
Omnivore's Dilemma, The by Michael Pollan
Ultra-Processed People: Why Do We All Eat Stuff That Isn't Food...and Why Can't We Stop? by Chris van Tulleken
Thought Provoking Blogs:
Restoring Mayberry
Working in teams
6 days ago
Simplicity Collective, The
Industrial Aesthetics: A Critique of Taste
8 months ago
Ecopoliticstoday's Blog
How to Cook? Sunday December 2nd 2035
1 year ago
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We finally had some snow yesterday -- only a dusti...
The day before Christmas, Bart from across the roa...
It is SO cold that the water in the toilet in the ...
Oh no -- there's another cat! :)
The pepper harvest in its final form: Spicy Roaste...
This is K having a go at the bones from the pheasa...
Yum! Pheasant!
And ready for cooking... Just like you get in the ...
We opted for peeling the skin off rather than pluc...
Removing the feet.
Removing the wings.
Time to prepare the pheasant for cooking...
The final pepper harvest. Sometime this week thes...
Stripey pepper!
Never mind fairy lights and flashing Santas -- loo...
More free food -- some guys showed up in a Land Ro...
Latest knitting work-in-progress...
At long last, have FINALLY finished the cardigan I...
This is Gareth who is teaching us hedging...
So in the foreground is part of the hedge we laid ...
The egg on the left is from our hens, and the one ...
Cockerel Crowing
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