- Tags : 30th Anniversary, african fridge, Agrosyntropic, Aguilas

In an semi-epic personal journey of finding the simplest most intuitive naturally leavened bread possible, I have finally triumphed. Let the doves free! Cue an orchestra of angels!

OK, so how did I do it? With a little help from my friends! Follow the simple recipe below with distilled wisdom… and you’ll wonder why there could ever be mystery around such an easy thing.

INGREDIENTS

Starter*
Flour
Warm water
Salt

METHOD

Add a cup or two of flour and warm water to your starter until it’s like thick paint. Leave overnight in a cold place.
Add flour (the amount you need) and salt (to taste), warm-hand hot water until you get a lovely, slightly tacky (but not sticky) dough.
Knead well for 5-10 minutes
Leave for 3-4 hours in a warm place in an oiled bowl
Punch down and knead well for 5-10 minutes
Shape into loaves. Take out a golf ball amount of dough – this is your new Starter!
Allow to rise for 1-2 hours- Bake at 230 for 15 minutes, then reduce to 190/200 for another 20-25 (depending on loaf size)
Remove from oven and allow to cool on a rack
Bon appétit!

If you have any questions about how to start a starter, email Sustainable Living and we will tell you how easy it is!

Staff Vacancies

By Communication Coordinator on

November 21, 2014

- Category : Staff Vacancies

- Tags : 30th Anniversary, african fridge, Agrosyntropic, Aguilas

Sunseed are currently recruiting for the following vacancies for 2015.

Eco-construction Co-ordinator eco.construction@sunseed.org.uk

Drylands Co-ordinator drylands.management@sunseed.org.uk

Sunseed Desert Technology is a unique education and research centre located in the picturesque valley of Los Molinos del Río Aguas. Working here provides a special opportunity to work, live, explore and relax with a dynamic group of like-minded individuals who all share a common interest to live in a low-impact way and to evolve their own definition of sustainability, with all the joys and challenges that this presents in a modern world.

To express your interest and learn more about the role as well as what it’s like to live and work in the community, please contact the department directly.

Drylands Management, Sustainable Living

Carob harvesting

By Communication Coordinator on

October 25, 2014

- Category : Drylands Management, Sustainable Living

- Tags : 30th Anniversary, african fridge, Agrosyntropic, Aguilas

We have been harvesting some carobs in three trees placed in Los Molinos del Río Aguas. We collected the fruits by hand but when they were not easily accessible we used a long stick to knock down the fruits to catch them in a net placed on the ground. Sometimes we even climbed like monkeys through the branches. In total we collected 90 kg of carob!

One of the carob trees we used for harvesting in Los Molinos del Rio Aguas

Some carob will be cleaned and the seeds stored in the seed bank of the Drylands Management Department. They will be used later during interventions for reforestation in lands affected by erosion and soil degradation. Others of these carobs will be sold to a pig-farm as pig-food as an extra-income for Sunseed Desert Technology. And finally, they will also be used by the Sustainable Living Department for cooking purposes. Because it is rich in natural sugars and has a kind of “chocolate taste” is a good local alternative to sweet foods. In addition, it has a lot of health benefits because of the important amounts of proteins, fibers, minerals and vitamins. Carob is used for its medicinal properties too, mainly for digestive health (protecting intestinal mucosa), or because of its high amounts of tannins, a powerful antioxidant, which helps combat premature cell deterioration (preventing cancer formation).

Hemos estado recogiendo algarroba de tres árboles que se encuentran aquí en Los Molinos del Rio Aguas. Parte de la algarroba la recogimos una a una pero cuando no podíamos alcanzarla zarandeamos las ramas con un palo para que cayera sobre una malla que previamente había sido tendida en el suelo. A alguno de nosotros le invadió la vena animal y como monos recogían el fruto! En total conseguimos reunir 90kg de algarroba.

Uno de los árboles de donde se recogió algarroba

Parte de la cosecha se limpiará y las semillas serán guardadas en el banco de semillas del Departamento de Tierras Áridas. Se usarán en un futuro en las intervenciones del departamento para reforestar parcelas erosionadas y/o degradadas. Otra parte de la cosecha se venderá como comida de animales, siendo un ingreso extra para Sunseed. El resto será usado por el Departamento de Vida Sostenible con fines culinarios. La algarroba se puede usar como una alternativa local para endulzar las comidas ya que es rica en azúcares naturales y tiene un sabor similar al chocolate. Además, tiene muchos beneficios para la salud por su contenido importante en proteínas, fibra, minerales y vitaminas. Ésta es también usada por sus propiedades medicinales, principalmente para el sistema digestivo ya que protege la mucosa intestinal, o por su alto contenido en taninos, antioxidante que ayuda a combatir los primeros signos del envejecimiento y el deterioro de las células.

Drylands Management, Eco Construction

Greenhouse

By Communication Coordinator on

October 25, 2014

- Category : Drylands Management, Eco Construction

- Tags : 30th Anniversary, african fridge, Agrosyntropic, Aguilas

We have finally built the greenhouse for the seedlings from our nursery so they can spend the winter calentitas!

We are in a desert climate zone, so that the amplitude of temperature between day and night is quite large, and not only that, but the night temperature tends to be very low, causing frost. This situation is more pronounced in the botanical garden, as it is in a lower part of the valley, seriously affecting seedlings from the nursery.

In the nursery we germinated seeds that were collected during the past year for revegetation and regeneration of the area, and used as resources, such as carob. The seedlings that will be moved to the greenhouse are: albaida and albaidilla, genista, retama, black hawthorn and carob tree. Carob is the plant most affected by frost. The temperatures below 5 ° C can cause tree death, by the interruption of the flow of sap. Due to these reasons, we have built the greenhouse in the botanical garden, next to the nursery, in a sunny spot.

First, we have taken measurements of a similar structure from one of the gardens and adapted them to the space we have in the botanical garden. We dug a hole in each corner where the arches were placed and filled with gravel to support the structure, which once placed were covered with plaster and soil. The structure has been made with reed (peeled and cleaned) using a very simple technique: two bunches of about seven reeds are joined together to make the main arches, adding reinforcements in the area of attachment. These are carefully placed with the ends in each opposite hole (not across!) clutching the arcs to maintain the position. Two other arcs are placed to and from the bases of the main arches, across this time.

Once the structure is in place, the doors are installed in the center of the main arches and attached to the ground like the arches are held.
Next, a trench is dug around the perimeter of the structure and the plastic cover is placed. This is tensed and is buried in the trench. Finally, the gates are placed and plants, etc are moved in to the inside of the greenhouse, and enjoy!

Finalmente hemos construido el invernadero para que las plantas de nuestro vivero pasen el invierno calentitas!

Nos encontramos en una zona de clima desértico, por lo que la amplitud de temperatura entre el día y la noche es bastante grande, y no solo eso, sino que la temperatura nocturna tiende a ser muy baja, provocando heladas. Esta situación se ve más acusada en el jardín botánico, ya que se encuentra en la parte baja del valle, afectando gravemente a las plántulas del vivero.

En el vivero hemos germinado las semillas que fueron recogidas durante el año pasado para revegetación y regeneración de la zona, y aprovechamiento de recursos, como es el caso del algarrobo. Las plántulas que moveremos al invernadero son: albaida y albaidilla, genista, retama, espino negro y algarrobo. El algarrobo es la planta que más se ve afectada por las heladas. Las temperaturas inferiores a 5º C pueden originar la muerte del árbol, por la paralización de la circulación de la savia. Por ello, el invernadero lo hemos construido en el jardín botánico, donde llega el sol todo el día y cerca del vivero.

Primero se tomaron medidas de una estructura similar de uno de los huertos y se adaptaron al espacio que tenemos en el jardín botánico. Se cavó un agujero en cada esquina donde se colocaron los arcos y se rellenaron con grava para apoyo de la estructura, y una vez colocada se cubrió con yeso y tierra. La estructura la hemos hecho de caña (pelada y limpia) usando una técnica muy sencilla: se unen ramos de unas siete cañas entre sí para hacer los arcos principales, añadiendo refuerzos en la zona de unión. Estos se colocan cuidadosamente con las puntas en cada agujero que tienen enfrente sujetándose los arcos para que mantengan la posición. Otros dos arcos deben de ser colocados desde y hasta las bases de los principales en forma de cruz.

Una vez la estructura esté colocada, se instalan las puertas en el centro de los arcos principales y se sujetan al suelo igual que los arcos.

A continuación, se cava una zanja en el perímetro de la estructura y se coloca el plástico que la cubrirá. Este se tensa y se entierra en la zanja. Por último, se colocan las puertas y se trasladan las plantas, etc, a su interior, y a disfrutar!

Drylands Management, Tutorial

Arizona’s land

By Communication Coordinator on

October 25, 2014

- Category : Drylands Management, Tutorial

- Tags : 30th Anniversary, african fridge, Agrosyntropic, Aguilas

After a series of interventions in Arizona’s land, we have done the ultimate one!

In the two gullies in the plot, we have built reed and woody barriers to stop soil erosion. The barriers have been interconnected through reed biorolls which were placed using the Key Line technique, addressing the water from the gullies to the slopes to make it more accessible for the plants in them at the same time that erosion is reduce too. Plants have been planted behind the barriers and along the biorolls adding compost as nutrient resource and cactus as water resource. The holes were filled up with water before planting and all has been covered with mulch.

It is interesting to know that those plants that had been for too long in a pot need regular watering and in order to face that the following was done:

Bottles of five liters had a hole made in the bottom with a hot metal stick. This hole shouldn’t be bigger than the thickness of the rope that is going to be put in and laid around the bottom of the plant hole. Once the rope is properly glued to the bottle, it’s filled up with water and and placed in the plant hole. By leaving the lid half opened the water will be driven out of the water bottle to the soil along the rope when it is dry keeping a balance of dampness between the two environments, basically an osmosis process.

Below the gullies there is a flat area where some work has taken place too.

Trenches were dug taking into account the entrance of water from the gullies (as ripples created by a rock thrown into a pond) and with the same technique applied to the bio-rolls pursuing similar effect. The arriving water filters through and gets absorbed by vegetation planted in the terraces built along them. Along the terraces a mound like pile of earth was created as protection for the planting.

The area between and in the terraces was covered with mulching as in the gullies.

The plants used for this last intervention were mastic (Pistacia lentiscus), retama (Retama sphaerocarpa), olive trees (Olea europaea), rosemary (Rosmarinus officinalis), efedra (Ephedra fragilis) and carob trees (Ceratonia siliqua).

Lastly, another project was carried out in Alan’s land, a nearby Sunseed’s plot:

Retama is a plant that has a symbiosis relationship with a mycorrhiza found in the soil. Six plants have been planted near an adult retama, and another six far from retama and any other plant. The growth is going to be monitor to see the development of both groups.

Después de una serie de intervenciones en la parcela de Arizona ya hemos terminado la última!

En las dos cárcavas de la parcela hemos construido barreras de caña y ramas de granado e higuera para parar la erosión del suelo. Las barreras están interconectadas con biorrollos de caña que fueron colocados según la técnica de la Línea Clave, redirigiendo el agua de las cárcavas hacia las laderas haciendo que ésta sea más accesible para las plantas en esa área y reduciendo así la erosión en las cárcavas al mismo tiempo. Se han plantado plantas detrás de las barreras y a lo largo de los biorrollos añadiendo compostaje como fuente de nutrientes y chumba como fuente de agua. Los agujeros preparados para plantar se rellenaron de agua antes de poner la planta y todo se cubrió con acolchado.

Es interesante saber que aquellas plantas que habían estado por mucho tiempo en una maceta necesitan que sean regadas regularmente y para arreglar esa situación se hizo lo siguiente:

Se agujerearon por el fondo botellas de agua de cinco litros con una barra de metal caliente. El agujero no debe de ser más ancho que la cuerda que se va a colocar desde ese punto y el suelo en el agujero alrededor de la planta. Una vez que la cuerda se pega correctamente a la botella, ésta se llena con agua y se coloca en el agujero de la planta. Dejando la tapa de la botella medio abierta, el agua se trasladará de la botella al medio externo cuando éste se seque para mantener un balance de agua entre los dos medios, básicamente se trata de un proceso de ósmosis.

Botella de agua colocada junto a la planta

A los pies de las cárcavas hay un área llana donde también se ha estado trabajando. Se cavaron zanjas teniendo en cuenta la entrada de agua desde las cárcavas (como olas creadas por una piedra que se tira a un estanque) y con el mismo gradiente impuesto a los biorrollos, buscando el mismo efecto. El agua se filtraría en las zanjas y sería absorbida por las plantas que se han plantado en las terrazas. A lo largo de las terrazas se trazó una línea como un montículo de arena como protección para las plantas.

El área entre y en las terrazas se cubrió con acolchado igual que en las cárcavas.

Las especies utilizadas en esta intervención han sido el lentisco (Pistacia lentiscus), retama (Retama sphaerocarpa), olivos (Olea europaea), el romero (Rosmarinus officinalis), efedra (Ephedra fragilis) y algarrobos (Ceratonia siliqua),

Por último, a la misma vez que este proyecto, otro se llevó a cabo en la parcela de Alan, cerca de Arizona:

La retama es una planta que establece una simbiosis con la micorriza que se encuentra en el suelo. Seis retamas se plantaron cerca de una retama adulta y otras seis se plantaron lejos de retamas y cualquier otra planta. El crecimiento de estos dos grupos va a ser monitoreado para ver el desarrollo de los mismos.

Proyecto de la retama con una retama adulta a)

Proyecto de la retama con una retama adulta b)

Proyecto de la retama sin retama adulta a)

Proyecto de la retama sin retama adulta b)

Sourdough Bread

By Communication Coordinator on

October 14, 2014

- Category : Sustainable Living

- Tags : 30th Anniversary, african fridge, Agrosyntropic, Aguilas

Our sourdough starter has now been alive for 6 months! Sebastian, our Dutch volunteer who split his time between Organic Gardens and time with fermentation projects with Sustainable Living (and his own), began the starter and we have been experimenting ever since. The last bake was on Sunday with Alder who has a little experience of sourdough although she has experience with regular breadmaking (using instant yeast).

In brief, cultivating a wild yeast for the bread will enable us to have delicious and wholesome bread…without reliance on nipping to the supermarket for yeast. I came to Sunseed with a little experience of using sourdough starters but with an enthusiasm for practising. After all, practise makes permanent! So, I’m still adding a little instant yeast to the recipe (1 tbsp per 25 cups of flour) until I gain more confidence to go fully wild.

Health Benefits

Studies show the fermenting and souring the wheat in bread pre-digests the tough grain and allows it to be much more easily digested by us…even 100% wholewheat, which many people find difficult on the stomach. What’s more, the wild yeasts that fermentation cultivates are reputed to have highly beneficial effects on the health of the beneficial flora in the intestines.

Slow Baking

One obvious reason that sourdough went out of fashion for a while is because the industrialised process of breadmaking is super fast, allowing us to munch on fresh bread within less then a couple of hours of making it. Sourdough bread, on the other hand, even though is much less labour-intensive, requires consistent care over the day. While this is inconvenient if you live alone or have a small working family, for a community like Sunseed who get through more than 25 loaves a week, the whole process if perfect!

Variety

We make 2 types of bread – an 85% rye and a 50/50, which is 50% wholewheat, 50% semi-wholewheat. We avoid white flour for health reasons because it is incredibly energy intensive for industry and any food product that we consume which is devoid of its wholeness robs from the body what it lacks. This can lead to vitamin or mineral deficiencies. So, if we can make a delicious loaf that taste great, lasts a bit longer and also is a tonic for the digestive tract, why would we do anything else?

¡Nuestra masa fermentada lleva viva ya 6 meses! Sebastian, nuestro voluntario holandés que divide su tiempo entre Huertas Orgánicas y Vida Sostenible (y la suya propia) comenzó la masa y hemos estado experimentando desde entonces. La última en hornear el domingo fue Alder: tiene poca experiencia usando masa madre pero tiene experiencia en pan habitual (usando levadura instantánea).

En breve, el cultivo de una levadura silvestre para el pan, nos permitirá tener pan delicioso y saludable… sin depender de visitar el supermercado para la levadura. Vine a Sunseed con un poco de experiencia en el uso masa fermentada y con el objetivo de practicar. Después de todo, ¡siempre estamos practicando! Así, todavía estoy añadiendo un poco de levadura a la receta (1 cucharada por cada 25 tazas de harina) hasta que gane más confianza para ir totalmente salvaje.

Beneficios para la salud

Hay estudios que muestran que la fermentación y agriar el trigo pre-digiere el grano duro y permite que sea digerido más fácilmente por nosotros… incluso usando el 100% de trigo integral, con el que muchas personas encuentran dificultades en el estómago. Es más, las levaduras salvajes tienen fama de tener efectos muy beneficiosos sobre la salud de la flora intestinal.

Horneo lento

Una razón obvia de que la masa madre pasara de moda durante un tiempo, es porque el proceso de elaboración industrial del pan es súper rápido, y nos permite comer pan fresco en menos de un par de horas. El pan de masa fermentada es diferente, a pesar de que requiere menos mano de obra, necesita atención constante a lo largo del día. Si bien esto es un inconveniente si se vive solo o en un grupo pequeño, para una comunidad como Sunseed que usa más de 25 panes en una semana, ¡el proceso es perfecto!

Variedad

Hacemos dos tipos de pan de centeno – uno que es 85% y otro 50/50, que es 50% de trigo integral, 50% semi-integral. Evitamos la harina blanca por motivos de salud y porque requiere mucha energía para ser producida a escala industrial. Por lo tanto, si podemos hacer un delicioso pan que sabe bien, dura un poco más y además es un tónico para el tracto digestivo, ¿por qué vamos a hacer otra cosa?

Audio and Video, Communication and Education

Bill Mollison — The Father of Permaculture!

By Communication Coordinator on

September 18, 2014

- Category : Audio and Video, Communication and Education

- Tags : 30th Anniversary, african fridge, Agrosyntropic, Aguilas

Bruce Charles also known as Bill was born in 1928 in Tasmania, Australia. He is known as one of the first people to discuss the idea of permanent agriculture. He founded the Permaculture Institute of Tasmania to teach others how to live sustainably. His ideals correlate to the goals of Sunseed. For example,

His most popular text is …

PERMACULTURE+A+Designer´s+Manual+-+Bill+Mollison

Summary video in English here –> https://www.youtube.com/watch?v=lOh4pPSvvZg

There are free versions of the text in PDF form with full color pictures on the internet. The book is available on Amazon for 78 euros to 311 euros for the collectible.

Permaculture Design Certificate Course PDC 17-31 October 2014

By Communication Coordinator on

September 10, 2014

- Category : Communication and Education, Courses and Events

- Tags : 30th Anniversary, african fridge, Agrosyntropic, Aguilas

Next Course organised by our partner association Cultura de la Tierra – Earth Culture is

Permaculture Design Certificate Course – 90 hours . From 17 to 31 October 2014

This course will introduce ways of using permaculture design in your life, to re-design aspects of your personal life as well as to create sustainaible and resilient human environments. Permaculture can be applied to where do you live, work and play. 90 hours course with PDC International Certificate.

More info and bookings www.culturadelatierra.net

Permaculture offer us new ways of thinking, doing and being that can be use individually and collectively to create sustainable human cultures in harmony with nature.

The course program includes: ethics and principles, design processes, basics of ecology, water management, soil building, plants for permaculture systems, ecobuilding, energy, new economies, with regenerative ideas for: home, garden, neighbourhood, community, region….all supported by practicals, and additional topics such as deep ecology, Dragon Dreaming design, Ecovillages, Transition,….

During these 2 weeks we will have the opportunity to experience Permaculture alive in our day by day, as we will be living in an off-grid low impact “eco” village Los Molinos. We’ll be part of a community of teachers, participants and collaborators, creating spaces for inter-conexion, skills exchange and self organise workshops; and also spaces for dreaming and celebrating together!!

Teachers: Monika Frank, Kirsty Heron, Mark Biffen, Jef Carrick y Patricia Cañas.

Other guest facilitators to confirm…

Investment:

575 € booking before 31 of August

605€ booking after 1 of September

That includes all sessions, materials, the Certificate in Permaculture Design , all meals and accomodation in low impact projects– Sunseed y El Mirador.

Concessions

We would like to offer a reduction to one person with low income that is involved in environmental or social projects. We will only be able to confirm this after 18th September.

We are also open to exchanges, reductions for help before, after and during the course, for one or two persons that can’t afford the course full fee.

Venue: Los Molinos del Río Aguas – a low impact off-grid village located in the Natural Park of Karst en Yesos de Sorbas – in Almería Province (South Spain)

Organized by: Cultura de la Tierra – Earth Culture

in collaboration with: Sunseed, La Pita-Escuela y El Mirador.

For further information and booking: www.culturadelatierra.net – info@culturadelatierra.net – phone 0034 639842719

BOOKING DEADLINE 15 SEPTEMBER 2014

FURTHER INFORMATION…

This course will introduce ways of using permaculture design in your life, to re-design aspects of your personal life as well as to create sustainable and resilient human environments. Permaculture can be applied to where do you live, work and play.,

The course includes the 72hours curriculo recognised by the internatinal permaculture community plus more than 18 hours extra that will enrich the experience, such as:

* Introduction to Dragon Dreaming –participatory design process;

* Transition Towns;

* Ecovillages – sustainable communities,

* The Work that Recconects from Joanna Macy – deep ecology,

* regenerative techniques for arid lands

There will be practicals in organic gardening, eco building and/or other practicals of sustainable living.

During the course we’ll have several guided tours.

One to the Sunseed project (gardens, technologies, low impact); other to the village of Los Molinos and other to the Pita-Escuela project (working with agave wood from the desert).

In this course you will learn how to design or to refine your design skills, through practical and enjoyable exercices under the guidance of experienced designers.

You will learn skills in observation and reading the landscape enabling you to develop a deeper understanding of a place. You will learn about map drawing and interpretation, about understanding and using patters in nature to use in the designs; and why and how to take care of the soil, the water and the air.

You will learn how to design food production systems and water collection systems at different scales; bioregional strategies, forest garden growing, alternative economic systems, renewable energies and design of healthy homes and buildings, domestic liquid and solid waste treatment.

Appropriate Technology

The Ram Pump has been renovated!

By Communication Coordinator on

September 5, 2014

- Category : Appropriate Technology

- Tags : 30th Anniversary, african fridge, Agrosyntropic, Aguilas

One of the major projects and work of the Appropriate Technology department this summer has been a much needed renovation of the famous Sunseed ram pump! The ram pump is one of the best example of appropriate technology in Sunseed. It provides water to the village of Los Molinos from the ancient irrigation canals, 24 hours a day, 7 days a week, 365 days a year without any electricity or wires. The only energy it requires is the water pressure created by gravity. The ram pump has been in the village since the mid 1980’s, but it has not had a proper overhaul for years. This summer there were some problems with breakdowns and irregular performance. Our AT team rose to the challenge!

Engineering interns Becky and Sarah at the pump

The pump needing some TLC

Second leak bad repair and overgrown drive pipe

One of the leaks in the very over-grown drive pipe

A rusted up air vessel with the bad kind of holes…

A cracked pulse valve plate. Turns out we don’t need one if the pulse valve rubber is thick enough…

Above in picture is the old no-return valve on the feed tube provifing the village with water. The valve itself is the gray bit in the middle. and on each side of it is a small adaptor piece that connects it to the tube connectors. Turns out the inner diameter of the adaptor piece was only 10mm in diameter, and thus were a big restriction on the flow, as the inner diameter of the pipe is 16mm. Below in the picture is the beefed-up replacement. The water flow to the villagers almost dubbeled!

Emil, our AT Coordinator, coning the end of the feed pipe to reduce water turbulence in the connection.

We made some changes as we fabricated a new air vessel, in particular we upgraded the feed pipe connection. Here you see the new sturdy 25mm brass fitting, replacing a flimsy 20mm plastic thing.

The AT team are now preparing to put in a new upgraded drive pipe. We recognized that stone-lining the trench for the drive pipe will stop most vegetation as well as erosion and to keep the trench clear for easier maintenance. It’s a big job, but we decided it was worth it, if only for the presentable estetics it adds.

Many volunteers had a chance to help in this project, and learn some useful stone walling techinques. Here are our volunteers Gillian (above), Natalie and Leonardo (below) working on the stone lining and supporting walls.

Leonardo and Nathalie stone-lining day 2a

Leonardo and Nathalie stone-lining day 2d

A big thank you to everyone involved in the ram pump renovation of 2014!

Communication and Education, Courses and Events

Sunseed at Rototom 2014

By Communication Coordinator on

September 5, 2014

- Category : Communication and Education, Courses and Events

- Tags : 30th Anniversary, african fridge, Agrosyntropic, Aguilas

Sunseed was recently at the reggae festival Rototom in Benicassim to communicate the project and spread the word. We were there for a week publicising Sunseed and interacting with people interested in coming to Los Molinos. We used the Sunseed Yurt for the first time this year and brought with us again our Sunseed models and games. A big thank you to everyone who helped !Here are some images of our stall.

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Sunseed News, Sustainable Living, Tutorial

The Easiest Bread In The World!

Staff Vacancies

Staff Vacancies

Drylands Management, Sustainable Living

Carob harvesting

Drylands Management, Eco Construction

Greenhouse

Drylands Management, Tutorial

Arizona’s land

Sourdough Bread

Audio and Video, Communication and Education

Bill Mollison — The Father of Permaculture!

Permaculture Design Certificate Course PDC 17-31 October 2014

Permaculture Design Certificate Course – 90 hours . From 17 to 31 October 2014

Teachers: Monika Frank, Kirsty Heron, Mark Biffen, Jef Carrick y Patricia Cañas.

Investment:

FURTHER INFORMATION…

Appropriate Technology

The Ram Pump has been renovated!

Communication and Education, Courses and Events

Sunseed at Rototom 2014

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