Organic Life

Organic food, organic produce… these are terms that can mean many different things to different people. In this first episode of Organic Life we wanted to take a look at the definition of "organic" in some more detail. So we've enlisted the expertise of 3 organic farmers for the next 3 episodes.They are Bryde of Falkland kitchen Farm, Bruce of the Pillars of Hercules Organic Farm Shop & Cafe, and Rosy of Meadowsweet Organics. We also take a look at some of the key differences between large-scale and small-scale organic farming. And, whether eating organic can benefit our own health.

Is organic food better for the environment? That's one of the topics we'll be tackling on this episode.On top of that, why organic farmers are essentially soil farmers. More on crop diversity and polycultures. And knowing which organic fruit and veg to prioritise doesn't need to be difficult - step forward The Dirty Dozen and The Clean Fifteen.With thanks to Bryde of Falkland kitchen Farm, Bruce of the Pillars of Hercules Organic Farm Shop & Cafe, and Rosy of Meadowsweet Organics.

Organic farming can be a challenging, but rewarding venture. On this episode we find out about the importance of community - as well as the benefits of Community Supported Agriculture.On top of that, a discussion on growing (and eating) seasonally, and a look at rising tensions between organic and non-organic means of production.With thanks to Bryde of Falkland kitchen Farm, Bruce of the Pillars of Hercules Organic Farm Shop & Cafe, and Rosy of Meadowsweet Organics.

Throughout the remainder of the first season, we're going to be hearing from forager, research herbalist and ethnobotanist Monica Wilde. One of Monica's specialities is mushrooms and fungi, and on this episode, we’re talking about four species that have become really popular these past few years - Cordyceps, Chaga, Lion’s Mane, and Reishi. 

In the last episode we heard about some of the health benefits you might see by using mushrooms like Cordyceps, Chaga, Lion’s Mane, and Reishi in your diet. But could their increasing popularity potentially see these resources being over-foraged? And is it possible to grow your own? Forager, research herbalist and ethnobotanist Monica Wilde returns to answer these questions, and more!