Issue 34 Premium

Welcome to another issue of Pip, proudly brought to you from the lands of the Thawa people of the Yuin Nation. This issue is a celebration of all that is beautiful in the world and all the beautiful things that are around us that we can incorporate into our lives.

From the pure simple beauty of growing food in your garden that you can bring into your home and eat, from sweet juicy summer melons (page 32) and Asian greens (page 38) to the wild foods (page 66) that are growing all around us but in the absence of the knowledge to recognise them, are hidden from view.

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Plenty of kombucha brands claim to be as good for the planet as their products are good for your health, but the Victorian-based Good Brew Co is the real deal.

It took Dean O’Callaghan, aka Deano Goodbrew, a bit of time to find his place in the world. From IT to teaching English overseas, it took his dad buying shares in a brewery back home in Australia to put the environmental activist on the path of brewing kombucha with almost unrivalled potency of probiotic bacteria.

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We love seeing what kids are growing with their families in their gardens, so snap and email us an image of what you’re harvesting at the moment. Send the photo to editorial@pipmagazine.com. au to win a copy of Farm Life – Cheeky Chickens by Charlotte Marie. This issue’s winner is Henry O’Brien from Braidwood, New South Wales.

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Handmade each morning using fermented cream from from grass-fed Victorian cows, Lard Ass’ Salted Cultured Butter is its signature product. Available in 225 or 500 gram blocks, or a two-kilogram wheel, the cultured butter will keep in the fridge for up to three months or frozen for up to a year. Made in Ocean Grove on Victoria’s Bellarine Peninsula, it’s available salted or unsalted, as well as in six savoury flavours and one sweet option.

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Pip has upgraded its website so it’s now easier to find all the inspiring and informative goodness we have to offer. Now divided into clearer categories, you can select your area of interest and dive in. As well as all of our free articles, digital subscribers will easily find every article ever published in Pip – there’s over 1500! – searchable on any device at any time, ready to help you when you need it. Check it out at pipmagazine.com.au.

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Dehydrating is an energy-efficient way to make the most of your harvest. It retains all that fresh flavour and nutrition while cutting down on waste. And while sun-drying is a low-tech way to achieve it, using a dehydrator takes away any associated risks, making the most of your time, effort and nutritional benefits of your harvest.

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For the first time ever, a permaculture farm has been approved on a National Trust property, the spectacular cliff-edge Lords Park Farm on Wales’ south coast. This project is led by Glasbren (Welsh for ‘sapling’), a non-profit social enterprise with permaculture ethics at its core.The project aims to demonstrate the future of food and farming in the United Kingdom; to reimagine local food systems, show climate-resilient farming, rewild the way we eat, live and grow, and regenerate community.

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