Podcasts about polyculture

Can hybrid grapes revolutionize the wine world? Adam Huss — Host of the Beyond Organic podcast and Co-owner of Centralas Cellars breaks down what a hybrid truly is, explaining how traditional breeding — and nature itself — has long crossed grape species. With over 70 grape species worldwide, today's modern hybrids are the result of generations of crossing, backcrossing, and innovation. We explore the impact of WWII on agriculture, France's ban on hybrids in appellation wines, and why developing new hybrids is critical for disease resistance, flavor discovery, and more sustainable farming. Plus, Adam shares insights into trialing the “married vine” system — a potential game-changer for soil health, pest management, and flavor expression. Resources:         135: Cold Hardiness of Grapevines 217: Combating Climate Chaos with Adaptive Winegrape Varieties 227: Andy Walkers' Pierces Disease-Resistant Grapes are a Success at Ojai Vineyard Adam Huss – LinkedIn Centralas Organic Wine Podcast South Central Los Angeles Couple Opens New Winery Dedicated to Organic Values, Transparency, Inclusion Wine's F- Word Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet   Sustainable Ag Expo – The premiere winegrowing event of the year Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org.   Transcript [00:00:03] Beth Vukmanic: Welcome to Sustainable Wine Growing with Vineyard Team, where we bring you the latest in science and research for the wine industry. I'm Beth Vukmanic, Executive Director [00:00:13] In today's podcast, Craig Macmillan, critical resource manager at Niner Wine Estates with longtime SIP Certified Vineyard in the first ever. SIP Certified Winery speaks with Adam Huss, host of the Beyond Organic Podcast and co-owner of Centralis Cellars. [00:00:32] Adam breaks down what a hybrid truly is, explaining how traditional breeding and nature itself has long crossed grape species with over 70 grape species worldwide. Today's modern hybrids are the result of generations of crossing, backcrossing, and innovation. [00:00:50] We explore the impact of World War II on agriculture, France's ban on hybrids and Appalachian wines, and why developing new hybrids is critical for disease resistance, flavor discovery, and more sustainable farming. [00:01:03] Plus, Adam shares insights into trialing the married vine system, a potential game changer for soil health, pest management, and flavor expression. [00:01:12] When Lizbeth didn't get into nursing school on her first try, she could have given up. Instead, she partnered with her mentor Alex, to make a new plan, attend classes part-time, build up her resume and get hands-on hospital work experience. Now Lizbeth has been accepted into Cuesta College's nursing program and her dream of becoming a nurse is back on track. [00:01:36] Lizbeth is a Vineyard Team, Juan Nevarez Memorial Scholar. You can help more students like her who are the children of Vineyard and winery workers reach their dreams of earning a degree by donating to the Juan Nevarez Memorial Scholarship. Just go to vineyardteam.org/donate. [00:01:53] Now let's listen in. [00:01:58] Craig Macmillan: Our guest today is Adam Huss. He is the host of the Beyond Organic Podcast and also co-owner of Centralis Winery in Los Angeles, California. And today we're gonna talk about hybrid grape varieties. Welcome to the podcast, Adam. [00:02:11] Adam Huss: Thanks, Craig. I really appreciate it. Thanks for having me. [00:02:17] Craig Macmillan: So let's just start with the basics. What are hybrid grape varieties? [00:02:22] Adam Huss: I should also say I'm a fan of your podcast as well, so it's really fun to be here. [00:02:26] Craig Macmillan: Thank you. Thank you. [00:02:28] Adam Huss: Been listening for a while. So hybrids, I mean, it's really simple. It's funny, I see stuff on Instagram sometimes where people just are so misinformed and they think that, you know, hybrid means like GMO or something like that. [00:02:41] A hybrid simply is just, you take pollen from grape X, you put it on flowers from grape y, and if those two grapes are from different species, you have a hybrid. If they're from the same species, you just have a cross, and this is something that has been part of traditional breeding since forever. It's also what happens naturally in the wild. [00:03:00] Or I hate, I actually just use two words I try not to use at all, which is like natural and wild, but in forests and streams forests and backyards without human intervention, these pollen get exchanged by wind and everything else and have led to, you know, some of the more. Old popular varieties of grapes that are, considered hybrids that we know of now, like Norton and Isabella and Kaaba. [00:03:23] Nobody actually crossed them. They just happened. So yeah, that's, that's a hybrid. It's very simple. [00:03:29] Craig Macmillan: That's what they are, what aren't they and what are some of the myths surrounding them? [00:03:33] Adam Huss: yeah, great question. You can't generalize about hybrids. Generally speaking. So that's really important thing for people to wrap their heads around, which is because. You know, we'll get into this, but so much, so many hybrids are, and just hybrids in general, are wrapped up in prejudice because we live in this sort of viniferous centric wine world. [00:03:56] You know, , those of us who are in wine, but there, you just can't generalize. The qualities of hybrids are just like humans. Like it depends on what your parents are. You know, you, you get different things every time you mix 'em up and you're not like your brother or sister. If you have a sibling, you know you're gonna be different from them even though you have the same parents. [00:04:13] So that's the same thing happens with grapes. There's genetic diversity and mutation happens and. For hybrids, , the possibilities, the potentials are literally infinite. It's pretty incredible to know that possibility exists. There are over 70 species of grapes on earth besides vitus vara, and if you cross any of those two varieties, yeah, you'll get a genetic cross that's 50 50 of, of two different species. [00:04:40] But that. Within that you could do that cross again and get a different variety of grape, even with the same cross. So it's just amazing. [00:04:51] The modern hybrids that are now out there are. Often multi-species crosses and have been crossed. Generationally again and again and back crossed and recrossed. And so, you know, I was just looking at a hybrid grape that had five species of grapes in its family tree. I mean, there are family trees that would make the royals blush, honestly, in some of these hybrids. [00:05:11] So it's not, it's not something that is just, can be just said. You can say one thing about it or that. And, and the idea of hybridizing doesn't imply anything at all, really, like it is just this process that happens that we've been doing for a long time. This might be a good thing to dispel some of the prejudices. [00:05:34] You know, something like the word foxy often gets thrown around when we start talking about hybrids. I did a whole podcast about this what's really interesting, I just brought this word up to a, a young couple here in LA who are growing grapes and they, they had no idea what I was talking about. [00:05:49] So that's kind of encouraging. Like in, in the younger generations, these prejudices and some of these words that we inherited from the last century , are dying out truly. Which is great, but it still persists and you still hear it a lot and. If anybody goes online and researches some of these grapes, so much of the information available online is actually still misinformation and prejudiced because it comes from this vinifirous centric culture. [00:06:15] And so it's really important for people to understand that like foxy is not what it sounds like. It sounds like it would be this animalistic, musky, maybe scent gland tinged aroma, flavor thing, but. If you taste the grapes that are known as foxy and you go, you know, start researching this by tasting, you'll find that it's actually kind of delicious. [00:06:37] It's usually fruity and you know, candy like strawberry raspberry flavors. And for those of us in the US. It's often something we associate with Grapiness because of Welchs. And the flavors of Welchs, which come from the Concord grape, which is a Foxy grape, are these grapey flavors that we grew up with. [00:06:57] This sense of like grape candy and stuff like that. And that's a lot of times what you find in these, but again, it depends a lot on. The level of the compounds that are in that specific hybrid. Again, you can't, you can't generalize. And just like with anything, if you mix different compounds together, you'll get these nuances and you might have some of that flavor or aroma, but it'll be blended with other things. [00:07:17] And so it takes on new characteristics. So it's way more complex than just thinking like a. All grapes that are hybridized are foxy. That's absolutely not true. Or that foxy is this monolithic thing or that foxy is bad. None of those are true. And then really the other thing to realize is in. Grapes in the native North American varieties of species of grapes. [00:07:41] There's really only one that has been used traditionally in grape breeding and hybridization that has these flavors. And that's Vitus labrusca. It just happened to be used quite a bit because it's endemic to the East coast where a lot of the Europeans who started all this breeding were living and, and it was, you know, very readily apparent in the forest of the East coast. [00:07:59] So that. Got used a lot and it's also got a lot of great qualities of fungal resistance and stuff like that. Muscadine is the other grape that has it, but it's got a different genetic structure so it doesn't get crossed a lot or hybridized a lot. [00:08:11] Craig Macmillan: So like, what are the advantages of hybrids where you take vinifira and you cross it with a Native American indigenous grape? What are the benefits? [00:08:21] Adam Huss: Yeah. Another great question. Just , the historical perspective on this is really important. I think. So, you know, Europeans came here a couple hundred years ago, and eventually they brought some of their favorite plants over, one of which were their grapes. And what they noticed right away is that their grapes, I. [00:08:38] Suffered and died without exception, just across the board. Anything they brought over grape wise just kept dying, kept dying. You know, many people tried for a century at least, you know, including people like Thomas Jefferson, people with enormous amounts of resources, and they just failed. They failed to grow these grapes. [00:08:56] Meanwhile, you know, these things like. Norton, this, these hybridized grapes started developing and people noticed like, oh, this grape, it's crossing with some of , the local varieties and it's doing really well. So they began to realize, like they didn't know then that part of, one of the benefits that you get is phylloxera resistance, for example. [00:09:16] But that was a big one and came to save, you know, Europe's wine industry at the end of the 19th century. But also you have these grapes that . Evolved with the fungal pathogens of this, of these climates of North America and other places around the planet. So they've developed resistance and tolerance for all these things. [00:09:38] And so when you cross them with vinifira, you get some of the desirable characteristics that you might like from Vera, and hopefully you'll get some of that, you know, hardiness and fungal resistance and some of the other, just. General benefits of having hybridized interesting new flavors and characteristics [00:09:56] Craig Macmillan: have you seen some examples of this in your, in your travels? [00:10:01] Adam Huss: the fungal resistance and things like [00:10:03] Craig Macmillan: resistance or Pierces disease resistance or anything like that. [00:10:07] Adam Huss: Oh yeah. I mean, I. Whew, so many. I mean, the fact that people can grow grapes organically in Vermont for example, relies almost entirely on hybrids. You know, first of all, they have extremely cold winters there. They have extremely wet, hot, humid summers there. And if you try to grow vinifera there the only way to do it is with chemicals and, and a lot of heartache and, and high risk agriculture. [00:10:35] But here we have somebody like Matt Niess, who's working entirely with hybrids, with his winery, north American Press, and basically he's not using any sprays in any of his vineyards in here in California because these. These grapes have genetics that developed for resistance to the fungal pathogens of the East Coast. [00:10:55] And so you bring them to this nice dry, you know, Mediterranean climate, they're just like, they're crazy. They're like you know, they're, you can basically spray free now. I mean, some people have a problem with zero sprays because they don't want things to develop, but he has a 70-year-old baco noir vineyard, for example, that's in like a wet region in Sonoma that. [00:11:18] He has never sprayed and it's pumping out grapes and looking beautiful every year. And the really interesting thing about it's, there are some inter plantations of vinfiera in that like somebody. Planted something. Maybe it was Pinot Noir in with the Baco. It's like one every, you know, like there's only a few, a handful of these scattered throughout the acre of the Baco noir, and you can tell which ones those are every year because they're just decimated by mildew by the end of the year, whereas the Baco is just spotless and beautiful. [00:11:46] So that's a really like obvious, [00:11:49] Craig Macmillan: What are the wines like? The bako noir? I've never had a bako noir. [00:11:53] Adam Huss: Oh, his wines. Well, so Baco is nice. It's, I mean, it's higher acid. It's almost like a high acid. Gosh, I don't know what, it's hard. I, I, I hate to go down the rabbit hole of like trying to compare it to a vinifira, but it is unique. But it's a deep red almost interior, like with deep purple, higher acid flavors, but pretty balanced, really luscious. Dark fruited flavors maybe a little. Like Syrah, like meatiness, there may be a touch. You might find that it depends on the year. He's had a couple different vintages, so it's been really interesting to see. I'm, I'm kinda like loving following that year by year, seeing the vintage variation and what. [00:12:35] Different things come out because nobody's really doing this. Nobody's, nobody's experimenting with these. So we don't really know how they'll do in, in California other than what he's doing. And just a couple other growers. But he also this year introduced awba for the first time back into California. [00:12:50] The last catawba Vines were ripped out of California in like the sixties, and he, planted some and finally was able to harvest a crop this year and released what was once. California, I mean, the America's most popular wine from the Ohio River Valley is sparkling catawba, and it's like pink and just delicious, beautiful, beautiful stuff. [00:13:10] If I can step back, I think a lot of the discussion of hybrids, again, comes from this perspective of vinifira culture and how do we. Help vinifera become better. How do we use these hybrids as a tool to help, you know, this sort of vinifira centric culture? But I, I would, I'd like to reframe it. [00:13:31] I think a better way to look at this is hybridization is kind of just what we always do with agriculture. It's how you evolve and adapt your agriculture. Ecologically in the absence of modern chemistry that we have. So like before World War ii, and part of, and this is part of the history, France's history too, is like, you know, we had RA decimating their, their vineyards as well as. , we didn't just bring phylloxera back from North America, we brought BlackRock, Downey mildew, powdery mildew. So , their vines were just like dying. Like they were just dying. And so there was this urgent need and a lot of the hybridization, a lot of, some of our, you know, hybrids like Save El Blanc and things like that. [00:14:15] Came from French breeders who were just trying to save the French wine industry. Like they just wanted to have wine, let alone vinifira. You know, it was that. It was pretty bad at the end of that set, you know? And so they developed these new things and then we, you know, things like Isabella and catawba and things like that were coming over from North America, some of our hybrids that came from here, and pretty soon they had these really productive, really hardy vines with new, interesting flavors that. [00:14:41] People kinda liked 'cause they are like fruity and delicious and interesting and new and, and if you're a farmer and you have less inputs and you get a more productive, like higher yields on your vine, like, it's just kind of a no-brainer. And so people were just planting these things. They really were taking off. [00:14:59] And in 1934, the French were like, whoa, whoa, whoa. Like our, our, first of all, our. Ancient vinifera cultures are going to be completely diluted, but second of all, we're gonna devalue the market 'cause we're gonna have all this like, it's too abundant, you know? So they made, in 1934, they made hybrids illegal in the French Appalachians. [00:15:17] And so that legacy is something that still sticks with us. Of course then World War II happened and we. Didn't really pay much attention to wine at all 'cause we were just trying to survive. But once World War II was over and the the war machine transferred into the pesticide and industrial agricultural machine, the French realized they could keep Vera alive on root stocks of American hybrids or American native varieties by spraying them with these new novel chemistry chemicals. [00:15:49] And so then they started enforcing the ban on hybrids because they could, and they knew they could have the, this alternative. And so that's when you saw like they had their own sort of version of reefer madness where you, you saw a lot of misinformation and hyperbole and outright propaganda and lies about these, these grapes because they were trying to get them out of French vineyards. [00:16:10] It's important to realize that Ban the EU just lifted the ban on hybrids in Appalachian wine in 2021. So it's kind of not surprising that some of these prejudices and misinformation still persist today. We're not too far away from that. I. [00:16:26] Craig Macmillan: And, and why was the band lifted? Do you know? [00:16:30] Adam Huss: That's a great question. It's, it was lifted for ecological reasons because they're realizing these are really important to dealing with climate change. This is like, if you want a sustainable industry, you need to be able to adapt. When you're inside this, this world of vinifira, what I call the vinifira culture, which is, you know, very centered on Vera. [00:16:50] You don't realize how strange it is. You know, it's kind of like growing up with a, a weird family, you know? It's all you know, so you don't know how strange they are until you start seeing the rest of the world. But to think that, you know, 50 years ago we just decided that maybe like. 10 grapes were the pinnacle of viticultural achievement for all time, and we've basically invested all of our energies into, you know, propagating those around the planet and preserving them at all costs is kind of strange when you think about the whole history of agriculture. [00:17:20] And it's really only possible because of cheep fossil fuels and the novel chemistry that we. Have put into our systems. And so if you take those out, if you start thinking ecologically about how do you develop a wine system, I mean the question is like, does it make sense when farming in a world where the only constant is change and we just live in a dynamic world, does it make sense to try to do everything you can to prevent change? [00:17:45] Like is prevention of change like a good strategy? And so I think, you know, diversity and adaptation are. What have always worked, you know, historically through agriculture, and that's kind of the future. I mean, in a real sense, vinifera culture is the past and hybrids are the future. If we want to have a future, there's my enthusiastic, [00:18:09] Craig Macmillan: Well, I'd like you to expand a little bit more on that. 'cause we we have a group of hybrids that are well known or are commonly used. I've, I've been hearing about Marquette a lot more, um, As having a lot of potential WW. What does that future potentially look like and what are some things that would have to happen for that potential to be realized? [00:18:31] Adam Huss: So we have invested, you know, millions of dollars in time and energy and even policy into developing, , the chemicals that we now use to support our, viticulture. And to make it possible in places like Virginia, where, you know, they're developing a whole wine industry there around vinifira in a climate that is, you know, like I said, that was the climate that like Thomas Jefferson failed for and everyone else for hundreds of years failed to grow it there. [00:18:59] If we invested that same amount of time and energy and money into breeding programs and into. Research for the kinds of things that we're now discovering, like DNA markers so that we can have DNA marker assisted breeding. So you're, you're speeding up the breeding process by sometimes two, three years. [00:19:19] Which is, which is significant in a process that can take, you know, 10 to 20 years that any, any little bit helps. So that kinda stuff and just more of it, more private breeders, making it more valuable for private breeders. I always think it's really interesting that like billionaires would rather just do another sort of like cult. [00:19:39] Ego, Napa cab investment, you know, rather than like breed their own personal variety of grape that nobody else could have. I mean, I'm not recommending that, but like, to me that seems really interesting as an idea. You could just have your own proprietary grape variety if you wanted to, you know, but nobody's thinking that way. [00:19:58] But I would say breeding, putting our, our time and energy into breeding not new varieties is, . Really important and, and working with the ones that are already there, I mean. The only reason California's so such strangers to them is because it's so easy to grow here. You know, we're relatively speaking and I get that. [00:20:15] I mean, you know, people like what they like and, and change is hard and market conditions are what they are. But I think we're at a point where. Marking conditions are changed. Like I said, you know, this young couple I was just talking to don't, don't have never even heard the word foxy. And so I think there's a lot more openness to just what's in the glass. Now. [00:20:35] Craig Macmillan: So some. Of it's messaging. If we can have wines that people can taste and do it in a context that's new to them. So there may be an opportunity here with newer wine drinkers or younger wine drinkers potentially, is what it sounds like to me. [00:20:48] Adam Huss: Yeah, and I. I mean, some of this is also realizing all the different ways that hybrids are already being used and could be used. Like, you know, we know you mentioned Pierce's disease. Pierce's disease is this disease that's endemic to California and is heading north. I mean, it's really on the threshold of all of the major wine regions of, of California. [00:21:11] And the only ways . To stop it without hybrids, without resistant hybrids are, are pretty intense. You know, it's like eliminating habitat through, , basically creating a sterile medium of your vineyard and then spraying with insecticides, you know some, sometimes pretty intense insecticides. [00:21:29] The alternative though is there are now multiple varieties of grapes that are. Resistant to them that are tolerant to it so they, they can carry the bacteria, but it won't affect the health of the vine. Those were bred, some of them here, right here in California at uc Davis. And yet if you go to the University of California Agricultural Network Resources page that, you know, kind of handles all the IPM for California, sort of like the resource. [00:21:56] And if you read about Pierce's disease, it makes zero mention of using tolerant. Varieties as a management strategy. And it makes no mention that there are even are tolerant varieties to Pierce's disease as a management strategy. So just that kind of stuff is the shift that has to happen. 'cause it just shows how vinifera centric our entire industry is, like from the top down, even when there are these great strategies that you can use and start implementing to combat these things, ecologically versus chemically. [00:22:25] They're not there, you know, they're not being mentioned. So just little things like that would go a long way. Also, you know, I mean, one of my fun little facts is like. There are already hybrids being used significantly, like probably everybody on who's listening to this has, if you've bought a bottle of wine at a grocery store that was under 20 bucks, you've probably drunk hybrids because 10,000 acres of ruby red is grown in California to make mega purple and mega purples. Pretty much in every, like, you know, mass produced under $20 bottle of wine and it's got esra, Vitus, esra in it. So you've probably been drinking hybrids and not even known about it. [00:23:04] In terms of these Andy Walker hybrids, I do have a little that which were bred for Pierce's disease resistance. I also have kind of a fun story in that I, as you know, like we've, we've both talked to Adam Tolmach, who replanted a whole block that he lost to Pierce's disease with these hybrid varieties, and these are designed specifically to retain a lot of vinifira characteristics. They're like 97% back crossed to be. vinifira and 3% with Vitus, Arizona to have that Pierce's disease resistant specifically. So they don't have a lot of the other benefits that like a higher percentage of North American native varieties would have. Like they, they're still susceptible to powdery mildew and other mildew pretty, pretty intensely, [00:23:44] but just in terms of flavor for anybody who's out there. So I've, I've barrel tasted with Adam. Tasted each of those varieties individually out a barrel. And then we went to his tasting room and tried all of his wines and, and got to, and then he, instead of keeping, he has two red hybrid varieties, two white hybrid varieties, and he blends them and makes a, you know, a, a red blend and a white blend that he calls a state red and state white. [00:24:09] And we went to his tasting room and he makes beautiful wine. All of his wines are great, but no joke. Everybody in my party. Preferred the hybrids to like all of his pinots or raw chardonnay, I mean, I have no idea why. I mean, but, and that's just anecdotal, obviously nothing scientific, but the very least I can say the, the flavors are exciting and delicious. [00:24:29] Right. [00:24:30] Craig Macmillan: If you can get them in front of the consumer, [00:24:33] Adam Huss: Yeah. [00:24:33] Craig Macmillan: the key. That's really the key. [00:24:35] Adam Huss: Right, right, [00:24:36] Craig Macmillan: And for, your own wine making. Are you making wine from hybrids for yourself? [00:24:40] Adam Huss: Not yet just 'cause there are, there just aren't any in California very much, you know, I mean, it's like little patches here and little patches there. And the people that have them are using them for themself, you know, for their own growing. They've grown them specifically you know, Camus has planted some of these Andy Walker hybrids along their riparian corridors to prevent Pierce's disease. [00:24:58] Those varieties specifically are being used. I don't know if they're blending those in. With like their cab or whatever. I honestly think they could, but I don't know if they are. They're probably, I dunno what they're doing with them, but I do grow them here in Los Angeles and I'm, but they're, you know, it's like I'm trying out a bunch of different things, partly just to see how they do, because, you know, they haven't been grown here. [00:25:21] They were developed for colder, wetter climates and so, you know what, how will they grow here in Los Angeles? There's a lot of unanswered questions for some of these. [00:25:30] Craig Macmillan: You and I were chatting before the interview and you have a, a new project that you're very. Excited about tell us a little bit about that, because I thought that was pretty cool. [00:25:39] Adam Huss: Yeah. Thanks. So this past summer, my wife and I finalized the acquisition of this farm in upstate New York that I'm going to develop into a. Married Vine Vida Forestry Demonstration and Research Project. And, and married vines, essentially vines growing with living trees. [00:26:02] But the best way to think about it is if you know the three Sisters of Agriculture, the corn, beans and squash idea, where you plant these. This guild of, of a Polyculture guild, and they have these symbiotic stacking benefits and productivity. This is what a married vine polyculture is for perennial agriculture. And so I don't just see it as vine and tree, but also vine and tree, and then a ground cover and or small shrubs or things like that that are also perennials planted in a guild together to create these stacking benefits and productivity. [00:26:35] Multiple productivity layers as well as making it a grable system because the vines will be up in trees and and we're gonna call it the Beyond Organic Wine Forest Farm. [00:26:47] Craig Macmillan: So gimme some more detail on this. So like, what are the other plants that are in the forest and how are the vines, what's the spacing like? How, how many trees per vine or vine per tree? [00:27:01] How is the vine trellis? Um, I just, I'm really curious about this idea because this goes back to very, very ancient times. [00:27:09] Adam Huss: Yes. Yeah, yeah, [00:27:09] Craig Macmillan: Uh, that I've read about. I've never seen evidence of it, but I have been told that going back to like Roman times, they would plant grapevines, interplant with things like olives, [00:27:18] Adam Huss: yeah, yeah. Yeah. And [00:27:20] Craig Macmillan: use the olive as a trails. [00:27:22] I mean, is this the, is this the same kind of concept? [00:27:24] Adam Huss: You can see some of this still in Italy. So even pre roam the Etruscan times is what the oldest versions of this that are still visible in Campania, just north of Napoli, I think is the largest married vine system that is still in production. And I think it's about, it might be about 34 hectares of this variety where they have elm trees. That are really tall, full sized elm trees. [00:27:51] And then between them they sort of have wires or ropes between the trees and the vines grow up like up 15 meters. Like it's crazy. Like the guys that harvest this, they have like specially designed ladders that are built for their stance so that they can like lock into these 18 meter ladders and be up there like with a little pulley and a bucket, and they're lowering grapes down from way up in the end. [00:28:14] And you get. So many cool things about that, you know, the, the ripeness and the PHS of the grapes change, the higher you go up in that system. , the thinking is they might have even been used to like. Just inhibit invading armies because , it's like a wall of vines and trees that create like almost a perimeter thing. [00:28:33] That that's also how they're being used in Portugal, they are sort of like if you have a little parcel of land, you use trees and vines to create like a living fence keep your domestic animals inside. And animals that might eat them outside and protect, you know, from theft and things like that. [00:28:51] Keep all your crops in a little clo, like a little controlled area. There are old systems where. They're more like feto systems where they were using maple trees and just pollarding them at, at about head height. And every year, every year or two, they would come in and clip off all the new growth and feed it to the livestock. [00:29:10] And meanwhile, the vines were festooned between the, the maple trees is like, you know, just like a garland of, of grapevine. So there's a lot of different things. And what I wanna do is trial several of them. One of the most. Interesting ones that I just saw in whales uses living willows, where you literally just stick a willow slip in the ground, bend it over to the next one that's about a meter and a half away and attach it. [00:29:35] And so you have these arched willow branches that grow once you stick 'em in the ground. They start growing roots and they create like a head high trellis, like a elevated trellis system, and you plant vines in them. And, and it literally looks just like. Like a row of grapevines that you would find here, except the, the trellis is alive and there's no wires and, and you prune the tree when you prune the vine in the winter, you know? [00:29:58] And Willow, I, I don't know if you know, but the, the other interesting thing about that is like willow has been used historically that the salicylic acid is known. Obviously that's aspirin and stuff like that. That's where we get, you know, one of our oldest like pain relievers and things like that. [00:30:12] But. It's used in biodynamic preps as well as an antifungal. And so there's some thought that like this system could be really beneficial to the vines growing with those. Specifically for that, like for antifungal properties or just creating a, you know, showering the vines with this, this salicylic acid thing that will help them grow and have health throughout the season without, with, again, reduced need for sprays of anything. [00:30:37] Craig Macmillan: Yeah, and that was why I brought it up is because there's the idea of working with the natural ecology of what's in the germ plasm of native plants. I. Mixing with an import plant. [00:30:51] And then there's the other way of looking at it and saying, well, what, what about recreating the conditions under which this plant that has evolved in the first place? And I, I just think that there's really fascinating concept. It's really intriguing to me. [00:31:05] yeah. And there's so many different ways you could do it, and that's why it's interested in what you're planning on doing, because there's obviously a lot of ways you could do it. [00:31:11] Adam Huss: Yeah, I wanna experiment with several. Like you said, the, the soil benefits are incredible potentials. And then when you're also thinking about what do I do besides just vines and trees, and I mean, the other thing is like. How does it make the wine taste? Like if you plant a vine with an apple tree or a, a black locust tree, or a honey locust tree, or a, or a mulberry tree, like, does, is the vine happier with one of those trees? [00:31:35] You know what I mean? Does it, does it, you know, and if it is, does that make the wine taste better at the end of the day? All these are really fun questions for me. That's why I'm really excited to do it. But also like what are the benefits in terms of, you know, the health of the vine, the health of the tree? [00:31:50] Do they are, is there symbiotic elements? It seems like they would, I, I think a lot about what kind of mycorrhizal connections and associations the trees have, because we vines have our Arbuscular connections. And so if you plant them with a tree that has similar connections, they might actually have a symbiotic benefit. [00:32:07] They might increase that soil network even further. And then if you're planting shrubs like blueberries or flowers, you know, perennial flowers or Forbes and things like that, that could either be grazed or could be gathered or could be another crop even for you, or it could be a protective thing. [00:32:22] There are things like indigo that you might plant because. Deer don't like it. So you might want that growing around the base of your vine tree thing while it's young, because it will prevent the deer from grazing down your baby vines and trees, you know? And so there's just a, a myriad ways of thinking about these guilds that you can do. [00:32:39] Obviously these are, I. Yeah, they're, they're different. If I was doing it in California, if I was in California, I would be thinking more about olives and pomegranates and figs and things like that, you know, like there's a lot less water for growing trees here, so depending on where you are, unless you're on the coast. [00:32:55] Craig Macmillan: Are you planning on using hybrids in your project? [00:32:59] Adam Huss: Yeah. I don't know how I would do it any other way. Yeah, it's, definitely a climate that. If you try to grow ra, like you're just asking for trouble. And, and just, you know, because of my approach is so ecological, like I will attempt to be as minimal inputs as possible is the other way I look at it. [00:33:20] You know, try to just imitate what's happening around to, to see what that landscape wants to do and then how it. Maintains its health and resilience and maybe, and, and I mean, my, my ideal is to spray not at all. But you know, with not a dogma about that. If I see an issue or if I think like I'm building up these pathogen loads in the vineyard, maybe I'll spray once a year, even if they seem like they're doing okay. [00:33:47] You know, I'm not like dogmatic about nose spray, but I, it's a, it's a fun ideal to reach for. And I, you know, I think potentially with. Some of the symbiotic benefits of these systems that could be achievable with with the right hybrids. You know, I mean, again, I don't wanna generalize about hybrids because you have the Andy Walker hybrids on the one end, which you have to treat just like vinifira in terms of the spray program. [00:34:10] And then on the other hand, you have something like Petite Pearl or Norton, which is like in many cases is almost like a bulletproof. Grape, you know, and in California specifically, it would be like insanely. And then you have things right down the middle. Things like tranet that you know, is basically like, I could blind taste you on Tranet and you wouldn't be able to tell the difference between it and gewurztraminer . [00:34:31] But it's more cold, hearty, it has a little more disease resistance. Gives you a just a little bit, a little bit more of a benefit while still getting flavors that are familiar to you. If you like those flavors. [00:34:43] Craig Macmillan: Is there one thing that you would tell growers on this topic? One takeaway. [00:34:48] Adam Huss: Great question. I think give hybrids the same allowance that you give Vinifera. I. We all know there's a huge diversity of Vin Nira from Petite Ough to Riesling. And not everyone is right for every wine drinker and not all of them per perform the same in the vineyard. And, and you know, and we tolerate a lot of. [00:35:12] Frailty and a lot of feebleness in our veneer vines. We, we do a lot of care. We do a lot of like, you know, handholding for our veneer vines when necessary. If we extended the same courtesy to hybrids in terms of understanding and willingness to work with them. I think like that would just go a really long way too. [00:35:33] And I think we'd be surprised to find , they're a lot less handholding than, than Venire generally speaking. I. But also just try some. I think a lot of the prejudice comes from just not being exposed to them right now. You know, if you, if you think, if you're thinking negative thoughts about hybrids, get out there and drink some, you probably just haven't had enough yet. [00:35:51] And if you don't like the first one, you know, how many bad Cabernets have you had? I mean, if, if I had stopped drinking vinifira, I [00:35:59] Craig Macmillan: Yeah, that's, that's a really good point. If I judged every wine by the first wine that I tasted, that's probably not a very, [00:36:06] Adam Huss: right. [00:36:07] Craig Macmillan: good education there, [00:36:08] Adam Huss: Prevented me from exploring further, I would've missed out on some of the more profound taste experiences of my life if I'd let that, you know, guide my, you know, my thinking about it. So yeah, I think it's like anything with prejudice, once you get beyond it, it kind of, you see how silly it is, man. [00:36:25] It's, it's like so freeing and, and there's a whole world to explore out there. And like I said, I really think they're the future. Like if we wanna have a future, . We can only cling to the past for so long until it just becomes untenable. [00:36:38] Craig Macmillan: Right. Where can people find out more about you? [00:36:42] Adam Huss: So beyondorganicwine.com is the, the website for me. The email associate with that is connect@organicwinepodcast.com. [00:36:53] Craig Macmillan: Our guest today has been Adam Huss. He is the host of the Beyond Organic Podcast and is the co-owner of Centralas Wines in Los Angeles. [00:37:01] Thank you so much. This has been a really fascinating conversation and I'd love to connect with you at some point, talk more about. Out this, thanks for being on the podcast [00:37:08] Adam Huss: Thank you so much, Craig. Appreciate it. [00:37:13] Beth Vukmanic: Thank you for listening. Today's podcast was brought to you by VineQuest. A Viticultural consulting firm based in Paso Robles, California, offering expert services in sustainable farming, vineyard development, and pest management. With over 30 years of experience, they provide tailored solutions to enhance vineyard productivity and sustainability for wineries and agribusinesses across California. [00:37:38] Make sure you check out the show notes for links to Adam. His wine, brand, Centralis plus sustainable wine growing podcast episodes on this topic, 135 Cold hardiness of grapes 217. Combating climate chaos with adaptive wine, grape varieties, and 227. Andy Walker's Pierce's Disease resistant grapes are a success at Ojai Vineyard. [00:38:04] If you liked the show, do us a big favor by sharing it with a friend, subscribing and leaving us a review. You can find all of the podcasts at vineyardteam.org/podcast and you can reach us at podcast@vineyardteam.org. [00:38:19] Until next time, this is Sustainable Wine Growing with Vineyard Team.   Nearly perfect transcription by Descript

#gardening  #podcast #gardentalk #vegetablegarden  #radio #influencer #gardentip #gardentalkradio #backyardgarden Email your questions to Gardentalkradio@gmail.com Or call 1-800-927-SHOW Segment 2: how important is companion plantingSponsors of the show for 2025 Phyllom BioProducts of http://www.phyllombioproducts.comPomona pectin of https://pomonapectin.com/Dripworks of https://www.dripworks.com/Walton's Inc of https://www.waltonsinc.com/  Us code grow50 and save 10% off your order of $50 or more Natural green products of https://www.natgreenproducts.com/ use promo code freeship4meany size No More Bugs!Rescue of https://rescue.com/Jung Seeds of https://www.jungseed.com/category/talk-gardening use code 15GT25 to save 15% off ordersWind River Chimes of https://windriverchimes.com/Wisconsin Greenhouse Company of https://wisconsingreenhousecompany.com/Mantis of https://mantis.com/Summit Chemical of https://summitchemical.com/Iv organics of https://ivorganics.com/  Use radio10 to save 10% off your orderSoilmoist.com of https://www.soilmoist.com/products/soil-moist.phpDavid J Frank of https://davidjfrank.com/ Timber Pro Coatings of https://timberprocoatingsusa.com/products/internal-wood-stabilizer/Totally tomatos of totallytomato.com/category/talk-gardening use code 15GT25 to save 15% off ordersr.h.shumway https://www.rhshumway.com/category/talk-gardening  use code 15GT25 to save 15% off ordersVermont Bean https://www.vermontbean.com/category/talk-gardening use code 15GT25 to save 15% off ordersEdmunds Roses use code https://www.edmundsroses.com/category/talk-gardening 15GT25 to save 15% off ordersRoot and Rhizomes https://www.rootsrhizomes.com/category/talk-gardeninguse code 15GT25 to save 15% off ordersKarrikaid https://karrikaid.com/ Use Code Radio10 at checkout and get 10% your order  Tarps https://tarps.com/Sunwarrior https://sunwarrior.com/ Use code JOEYHOLLY25” that will get you 25% off all productsat checkout Grow Smart https://www.grosmart.com/  use code “radio” at check out and save 10% on your order Lawn symergy https://lawnsynergy.com/Durable green bed https://durablegreenbed.com/Tree IV https://treeiv.com/Brome Bird Care https://bromebirdcare.com/en/Chip Drop https://getchipdrop.com/For Jars https://forjars.co/Azure https://www.azurestandard.com/ Use Promo Code: JOEYANDHOLLY15 applied at checkout to get 15% off for new customers who open an account for the first time and place a minimum order of $100 or more, shipped to a drop location of their choice.Corba head hand tools https://www.cobrahead.com/ use code soil for 10% your order at checkout valid once per customer Soil Savvy https://www.mysoilsavvy.com/Phyllom Bioproducts http://www.phyllombioproducts.com/home.htmlShore and Chore https://shoreandchore.com/Dig Defence of https://digdefence.com/Weed Wrench  https://www.weed-wrench.com/home us code weed at check out to save $10.00 on your order Milk weed balm of https://milkweedbalm.com/ Use code: gardening for 20% off your orderAmazon #Influencer page with products we use and trust from gardening to camping, household goods and even cat stuff. Over 500 items list  https://www.amazon.com/shop/thewisconsinvegetablegardener?ref=ac_inf_hm_vp

We live, work, and dream on Aboriginal and Torres Strait Islander lands. We acknowledge them as holding deep ecological knowledge and their ability to live sustainably in harmony with the land. They and other ancient cultures are roots of permaculture—working with nature, fostering resilience, and ensuring balance for future generations. This week, Alysse chats with Michael about all things gardening—especially the challenges of keeping plants (and yourself) thriving in the summer heat! They swap stories on irrigation, composting, and why dirt under your nails might just be the best therapy.Michael shares his journey from working in the disability sector to finding peace and purpose in horticulture. They also dig into (pun intended!) companion planting, urban gardening hacks, and the wild adventure of growing tropical fruits where they probably shouldn't grow. Plus, natural pest management tips and why starting small is the key to a flourishing garden.Grab a cuppa, get comfy, and let's get growing!

30 ans a comprendre et nourrir le sol : rencontre avec un vigneron devenu polyculteur, éleveur et aujourd'hui un très grand nom du vin nature, le Domaine Léon Barral. Didier a réussi le tour de force de transformer une monoculture en écosystème résilient. Je suis allée à sa rencontre, dans le sud de la France, à côté de Béziers. Un épisode absolument passionnant pour les passionnés de pinard, les curieux du vin nature et les néophytes !Pour trouver les vins du domaine, rendez-vous chez les cavistes aux belles sélections de vins vivants.Cet épisode a été réalisé grâce à la complicité de la communauté resserrée @ouestlebeau rassemblée sur Patreon pour un nouveau paradigme : https://www.patreon.com/podcastouestlebeau>> SUIVEZ MOI SUR INSTAGRAM @ouestlebeau>> Pour écouter les épisodes : Apple Podcasts, Spotify, Deezer et sur le site de HOME Magazine 48h avant tout le monde !>> Inscrivez-vous à la NEWSLETTER >> CREDITS Où est le bon ? est un Podcast créé et réalisé par Hélène AguilarEdition et montage : Marine KergrohenIdentité graphique : Catherine Sofia

30 ans a comprendre et nourrir le sol : rencontre avec un vigneron devenu polyculteur, éleveur et aujourd'hui un très grand nom du vin nature, le Domaine Léon Barral. Didier a réussi le tour de force de transformer une monoculture en écosystème résilient. Je suis allée à sa rencontre, dans le sud de la France, à côté de Béziers. Un épisode absolument passionnant pour les passionnés de pinard, les curieux du vin nature et les néophytes ! Pour trouver les vins du domaine, rendez-vous chez les cavistes aux belles sélections de vins vivants.

Have you ever wondered how a wilted, shriveled tree could hold the solution to malnutrition and desertification? You're in for a revelation in this chat with Josef Garvi, founder of Sahara Sahel Foods. We uncover the surprising potential of indigenous, wild trees in the Sahel region. Despite their unassuming appearance, these trees can outproduce annual cereals by more than two-fold. Sahara Sahel Foods is tapping into this untapped resource to create an array of nutritious foods, from pseudo cereals and porridge to food oils and fruit powders.One can't help but marvel at nature's bounty as we delve into the world of indigenous trees and their role in boosting crop productivity. These hardy trees, built to survive in the harshest of climates, can yield double the dried seeds that rain-fed crops can manage. We explore the wisdom of creating biodiverse fields by intermixing these trees with other crops and the symbiotic benefits of practicing polyculture. Lastly, we focus on Niger, a country marked by unpredictability in climatic conditions and an ever-growing population. We discuss the irreplaceable role of biodiversity in fostering resilience. Josef, a Swede-Norwegian turned Nigerian, shares his inspiring work to restore the Sahara's greenery. Despite the challenges, he continues his mission, advocating for the planting of indigenous plants and nuts to foster a more hopeful environmental future.This conversation is a call to action for all of us, a challenge to look beyond appearances and see the potential in the unlikeliest of places. Tune in, be inspired, and join the movement to make a difference.---------  TIME STAMPS ---------(00:08) - Promoting Indigenous Trees and Foods(16:39) - Increasing Crop Productivity With Indigenous Trees(20:59) - Protecting Biodiversity in Niger(25:24) - Restoring Greenery in the Sahara(32:20) - Inspiring Mission and Call to Action-------- Subscribe to Saving Tomorrow's Planet Podcast Apple Spotify

Steven Martyn, M.A. has spent over 30 years living co-creatively with the Earth, "where the Earth herself is our teacher, where we reside in the company of Gods and where we live surrounded by the reassurance of Her divinity, in all of Nature."  Steven is the co-founder of the Sacred Gardener School (link below) and is the author of three books, The Roundhouse: A Meditation and Guide to Building A Handmade House with Local Materials (2022), Sacred Gardening (2017) and The Story of the Madawaska Forest Garden (2016).    Steven was also the founder of the Algonquin Tea Company (in 1996), North America's premiere bioregional tea company, and he also created Livingstone & Greenbloom, Toronto's first green landscaping company in 1986.. For more information about Steven and Megan Spencer, his partner and co-creator of the Sacred Gardener, the Sacred Gardener School, and their many offerings, courses, books, and herbs, please see:   https://thesacredgardener.ca/ IG:  @sacredgardener Patreon: https://www.patreon.com/sacredgardener YouTube: https://www.youtube.com/c/thesacredgardener This podcast is available on your favorite podcast platform, or here:  https://endoftheroad.libsyn.com/episode-267-steven-martyn-sacred-gardeningwhere-permaculture-meets-indigenous-land-useco-creative-polyculture Have a blessed weekend!

My guest for this episode is Hoss Hauksson, and he practices a form of viticulture in Switzerland that integrates elements of vitiforestry or a silvoculture polyculture, using a biodynamic approach, with the world's smallest sheep and technologies like drone spraying and UV robots. His wine takes the idea of terroir literally, incorporating medicinal and aromatic herbs and trees as infusions in both the vineyard ecosystem and in his pinot noir. In other words, I think I discovered my long lost soul twin. Hoss is one of the only, if not the one and only, Icelandic winemakers on earth, (which means he's probably related to Steve Matthiasson) and he tells us about his journey from wanting to be “the hero winemaker” to a focus on just becoming a good farmer. Hoss's holistic, ecological view of fostering a healthy farm ecosystem from which the best, most interesting wine can be made, leads us from some really important discussion about the soil microbiome through to expressing terroir by making a pet-nat infused with wormwood, hyssop, and yarrow. Along the way we find out the importance of promoting a fungal-dominant soil that recreates the forest floor from which vines evolved, how he uses different trees and herbs for different purposes in and around the vines, and how his adorable miniature sheep are vital to the entire ecosystem. Fertile nuggets of information, rich with wisdom, are scattered everywhere through this interview like sheep poop in a vineyorchard. You're in for a treat. Hauksson Wine https://www.centralaswine.com/ Sponsor: https://www.catavinotours.com/owp Contact Oom & Use referral code OWP Support this podcast via Patreon.

Brennen Burkhart is a rancher, and co-owner of HTTL Farms, a small family farm located in central Nevada. According to the Burkhart's, it is in the middle of nowhere and they absolutely love it. It is a joint effort between the Burkhart and Jolley families. The Burkhart family, including Brennen's wife Joanna and their four children, have been in that valley since 2017 where all but one of their children has been born. Their goal is to build the business so that the Jolley family can eventually join the Burkhart's to live and work the land together. The farm consists of 180 acres of pasture and about 150 cows. They do  not own a tractor, and they do not raise cash crops, both conscious decisions as they strive to do their best to be good stewards of the land. Brennen and his family care for the soil and recognize it as the foundation for good human and planetary health. They strive to cultivate biodiversity by raising a wide variety of different grasses on that soil, also known as polyculture. Their cattle consume those grasses directly from the field and return the fertilizer into the soil. HTTL Farms keeps things simple and believe that simple is best!DISCOUNT CODE!!! https://httlfarms.myshopify.com/products/quarter-share-beef-nov-2022Use code boundless40 for an additional $40 off your order!Find Brennen and HTTL Farms at-FB- @HTTL FarmsYT- @HTTL FarmsIG- @httlfarmshttps://httlfarms.myshopify.com/Find Boundless Body at- myboundlessbody.com Book a session with us here! Check out our new Patreon page!

DISCOUNT CODE!!! (For Utah and Nevada residents)https://httlfarms.myshopify.com/products/quarter-share-beef-nov-2022Use code boundless40 for an additional $40 off your order!We are releasing a Sneak Peak episode so that people can take advantage of a time-sensitive discount code! Brennen Burkhart is a rancher, and co-owner of HTTL Farms, a small family farm located in central Nevada. The farm consists of 180 acres of pasture and about 150 cows.  HTTL Farms keeps things simple and they believe that simple is best! And if you've come this far, feel free to a link for early access to the full episode!Find Brennen and HTTL Farms at-FB- @HTTL FarmsYT- @HTTL FarmsIG- @httlfarmshttps://httlfarms.myshopify.com/Check out our new Patreon page! Get access to the Boundless Body Radio Premium Podcast, with a new episode added every other week! Other perks include early releases of our episodes, extended video content, and group and one on one coaching!Find Boundless Body at- myboundlessbody.com Book a session with us here! Check out our new Patreon page!

Guillaume a eu plusieurs vies : cuisinier, sommelier et aujourd'hui vigneron. Il conduit son domaine en polyculture avec une devise "moins mais mieux". Si vous avez des questions, n'hésitez pas à nous contacter. Bonne écoute ! Domaine Les Poëte– 18120 Preully - Guillaume Sorbe. E-mail : info@lespoete.com Nous retrouver : Instagram : @lavoixdesvignes Email : voixdesvignes@gmail.com Notre partenaire et webdesigner /infographiste : Instagram : @thibaugraphie Email : thibaugraphie@hotmail.com Site internet : https://www.thibaugraphie.fr/

  Jared Pickard and his wife Velisa are the founders of Be Here Farm + Nature, a 300 acre Nature Sanctuary and Biodynamic farm in Sonoma County CA where they grow and make a collection of very unique self care products, entirely made by hand, and all on their family farm. Jared and Valisa became interested in farming after they realized that they wanted to farm in a beyond-organic way. They had an exposure to Biodynamic Farm, and after two years of farming in Georgia and an apprenticeship at Blackberry Farm, they were prepared to start their own project.  They now have their own 300 acres farm where they grow and make a collection of unique hand-made self care products. Be Here Farm produces a variety of unique, hand-made self-care products that use all-natural ingredients. Their products include spot treatments, body oils, and scrubs that are designed to nourish and revitalize the skin.  In this podcast you will learn about:  What are the differences between conventional and organic farming? What are the challenges faced by farmers in terms of profitability? What's missing from traditional farming? The difference between a chemical support system and a natural one? The difference between "high quality" food and regular? The difference between Monoculture and Polyculture A monoculture is a crop that is grown in large quantities, usually for commercial purposes. The term can also refer to the practice of growing one type of crop in a field, or to the culture that results from it.  Monocultures are often criticized for being environmentally unsound, as they can lead to soil depletion and water pollution. They can also be more susceptible to pests and diseases than other types of crops. A polyculture is an alternative farming system in which multiple crops are grown together. This can be anything from a few different vegetables in the same garden bed to a large-scale farm with a diverse mix of crops and animals. There are many benefits to polyculture farming: It helps to mimic natural ecosystems, which are more efficient and resilient than monocultures. Growing multiple crops together can help to improve yields by providing complementary nutrition and pest control. Polyculture farms are typically more biodiverse than conventional farms, supporting a greater variety of wildlife.  The Future of Farming Jared also shared his view on the future of the farming industry: "The future of farming looks bright, with more and more people interested in learning about and participating in regenerative agriculture. This type of farming is not only environmentally sustainable but also has the potential to provide nutritious food for communities on a local level.  “In order to make this happen on a global scale, however, we need to continue to educate people about the benefits of regenerative agriculture and support those who are already practicing it." We invite you to listen to this amazing episode of the Awesome Health Podcast. EPISODE RESOURCES: 10% discount code wadelove at sunpotion.com on the summer solstice serum(or on any of their products by emailing Jared that code at love@beherefarm.com) Website Instagram

Companion planting put simply is growing plants together that have a beneficial relationship with one another. And why is it awesome? Because we are working with mother nature rather than spraying chemicals all over her. When we work collaboratively for the mutual benefit of all the outcomes are always bigger, better and far more productive than we could have ever achieved alone. The same principles apply in the garden. When we work collaboratively with our environment we can see many benefits that go beyond what we see.

Château Cheval Blanc, Saint-Émilion, Bordeaux Comment le château Cheval Blanc prend le virage de l'écologie. Aujourd'hui, nous poursuivons notre exploration du vignoble bordelais et des questions brûlantes qui l'animent. En 2021, nous découvrons que le château Cheval Blanc (oui oui, je parle bien du mythe absolu de St Emilion) a publié un manifeste en faveur de l'agroécologie. Un joli petit livre, court et percutant qui ressemble à une formidable déclaration d'intention en faveur de l'écologie. Polyculture, agroforesterie, couverts végétaux. Tout y est. Tout pour piquer notre curiosité et nous donner envie de poser mille questions et de tout savoir sur le sujet. Alors nous avons activé nos connaissances (merci infiniment Adrien pour ton aide) et nous voilà le 30 mars 2022 au 1 Cheval Blanc 33330 St Emilion. Mi-excités, mi-anxieux à l'idée de découvrir les coulisses de ce château de légende. Nous y avons passé un généreux moment en compagnie de Pierre-Olivier Clouet, directeur technique du domaine, qui nous a ravis par son ouverture, sa franchise et sa maîtrise des sujets. On vous l'a déjà dit, Bordeaux bouge. Y compris dans les grands châteaux. Pour aller plus loin : La chaîne Youtube de Ver de terre production --> une mine d'or, des conférences, des formations autour de la vie des sols, de l'agroforesterie, de l'utilisation des haies, des couverts végétaux. Bref, de quoi geeker sévèrement et se nourrir. Le site internet Pour une agriculture du vivant --> pour en savoir plus sur le travail de ce groupe Une formidable conférence de Marc-André Selosse sur les tannins, absolument fascinant. A retrouver ici. Pour en savoir un peu plus sur le classement de Saint-Émilion, le podcast du journal Sud-Ouest sur le sujet. A retrouver ici. Instagram, Facebook --> abonnez-vous pour ne manquer aucune nouveauté Site internet --> accédez à notre newsletter avec nos dernières infos et des bonus Mail Si vous avez quoi que ce soit à nous dire, n'hésitez pas à nous contacter, nous serons ravi de discuter avec vous. Et encore plus de boire un coup en votre compagnie ! Les plus mordus d'entre vous peuvent également nous soutenir en faisant un don sur notre page Tipeee (https://fr.tipeee.com/lebongraindelivresse). Cet argent servira exclusivement à la production des épisodes du podcast. Réalisation : Romain Becker, Antoine Miska, Florian Nunez Post-production : Emmanuel Générique original : Emmanuel Doré Graphisme : Léna Mazilu A très bientôt et d'ici-là buvez bon ! #vin #podcast #winecast #winecaster #interview #bordeaux #chevalblanc #cabernetfranc #saintemilion #stemilion #merlot #cabernetsauvignon #sauvignon #semillon #terroir #winelover #winelovers #tasting #wine #wein #vino #vinho #grandvin #vinsdebordeaux #gironde #dordogne #garonne #passionpodcast #bordeauxbouge

L'Unique Podcast dédié à l'univers des cidres, poirés et pet'nats se lance enfin! Il se passe quelque chose de fou près de chez vous et je vous y embarque. Ce premier épisode est une petite mise en bouche.  Quelques extraits des diverses rencontres passées vous immergent dans l'environnement des fermentations de fruits.  Producteurs, distributeurs, cavistes, mixologues, sommeliers, pomologues, cidrologues, journalistes, historiens, distillateurs.... vous ouvrent les portes de leur passion.  Attention à l'addiction! Jingle by @razoruben.bandcamp.com Cover by @Manon LEEMPUT

Le monde semble être en profonde transformation ; nous entendons parler de crise économique, de crise écologique, de crise éducative voire même d'une crise sur le sens de nos vies… Dans cette saison, la voix du Kaizen relaie la voix de ceux qui ont fait le choix de la cohérence et du sens pour pas […]

This episode features Adam Klaus. Make farming easier with the Paperpot Transplanter and Other Small Farm Equipment at https://www.paperpot.co/ Follow PaperpotCo on IG https://instagram.com/paperpotco Podcasts by Diego Footer: Microgreens: https://apple.co/2m1QXmW Vegetable Farming: https://apple.co/2lCuv3m Livestock Farming: https://apple.co/2m75EVG Large Scale Farming: https://apple.co/2kxj39i Small Farm Tools https://www.paperpot.co/

In this episode, I talk with Andy Walker of Walker Farms in MN. Andy shares details on the size and scope of his polyculture operation and how pastured pigs play a key role in the success of his farm. For more information, check out his marketing sites. ww.walkerfarmsmn.com  https://www.facebook.com/walkerfarmsmn  https://www.youtube.com/channel/UCyUHSQ8dhQtADl_MTgcPSXw   Patreon Support is Requested! Please consider supporting the podcast through our NEW Patreon account. In April 2021, we introduced podcast episodes for our Patreon members that take a deeper dive into specific topics. Our first series is on how to market your farm effectively. If we can garnish enough support, I think we can roll out some great new features for the podcast and beyond. https://www.patreon.com/thepasturedpig If you would like to know more about us here at Red Tool House Farm or would like to suggest topics for future episodes, visit us at: http://redtoolhouse.com

In this episode, I speak with Kolin Buzerak with Starry Ridge Farm in New York. Kolin has a great setup on his farm with a variety of revenue producing endeavors. By utilizing established family farm land, he is able to experiment with function stacking to maximize potential. Patreon Support is Requested! Please consider supporting the podcast through our NEW Patreon account. In April 2021, we introduced podcast episodes for our Patreon members that take a deeper dive into specific topics. Our first series is on how to market your farm effectively. If we can garnish enough support, I think we can roll out some great new features for the podcast and beyond. https://www.patreon.com/thepasturedpig If you would like to know more about us here at Red Tool House Farm or would like to suggest topics for future episodes, visit us at: http://redtoolhouse.com

A commercial fisherman turned kelp and oyster farmer, Bren's award-winning book, Eat Like a Fish, shows us how our oceans offer up a scalable solution to our global climate crisis.Breaking down the walls between land and sea, learn about Bren's polyculture farming model with GreenWave and his regenerative ocean farm on Thimble Island. We talk about how kelp is set to be the superfood of the future, with Bren telling us that it contains more vitamin C than orange juice, more calcium than milk and more protein than soybeans. Plus, it has the power to sequester five times more carbon than land-based plants. This is a profoundly personal episode that brings us real hope for the future. 

The fourth breakout session from the second day of our Future of Wine Americas 2021 conference   Speakers: - Caleb Mosley, vineyard manager, Matthiasson Family Vineyards - Laurel Marcus, executive director, California Land Stewardship Institute - Cristóbal Undurraga, technical director, Viña Koyle - John Williams, co-founder, Frog's Leap   Moderator: Linda Johnson-Bell, author and founder, The Wine and Climate Change Institute

This episode is all about food!! Learn about Mono or polyculture farming, the soil your food come from, Pesticides, Food waste, and more! What really gets your dinner on the table, and how can YOUR impacts save the world?Sources and Further reading:https://www.newworldencyclopedia.org/entry/History_of_agriculturehttps://www.forigo.it/en/news/what-is-plowing https://simplicable.com/new/monoculture-vs-polyculture#:~:text=Monoculture%20is%20the%20production%20of,livestock%20species%20or%20agricultural%20product.&text=Polyculture%20is%20the%20production%20of,forest%20farming%20and%20beneficial%20weeds.https://greentumble.com/advantages-and-disadvantages-of-monoculture-farming/https://gardenerdy.com/pros-cons-of-polyculture-farming/ https://sustainability.tufts.edu/wp-content/uploads/Decoding-Food-Labels.pdf https://you.stonybrook.edu/environment/sustainable-vs-conventional-agriculture/ https://foodprint.org/issues/the-problem-of-food-waste/https://toogoodtogo.org/en/movement/knowledge/what-is-food-wastehttps://www.hsph.harvard.edu/nutritionsource/sustainability/food-waste/

Elisabetta Foradori is the focus in this episode as we venture into the ancient Teroldego vines, massal selection instead of cloning and polyculture farming.  Wine from on the Vine to the Road, Tasted.

durée : 00:28:53 - On Cuisine Ensemble avec FB Elsass - Focus sur un agriculteur d'Ebersheim, Pierre Kempf, qui cultive du maïs, du blé et de la betterave à sucre. Quelles difficultés a-t-il rencontré, lui qui passe par des coopératives ? Il nous parle du sol, des cultures, des périodes. En partenariat avec la Chambre d'Agriculture d'Alsace.

Blé, orge, maïs, soja, sucre... la fièvre sur les prix des matières premières agricoles démarrée l'été 2020 ne retombe pas. En cause, de mauvaises récoltes en Europe, des réflexes protectionnistes liés à la crise sanitaire et la spéculation sur des marchés mondialisés. L'alimentation et la santé font partie des enjeux universels au coeur des sécurités collective et individuelle, et reste le fondement du quotidien. Une nécessité vitale conditionnée par une activité agricole elle-même également bouleversée, partout sur la planète, par l'accélération des changements géopolitiques, économiques, environnementaux, sociétaux et technologiques. Comment les priorités ont-elles changé avec la pandémie en même temps que les attentes ?    Invités :  - Jean-Marc Chaumet, agroéconomiste à l'Institut de l'Élevage, membre du comité de rédaction du DEMETER. Rédacteur en chef de «Chine Abcis». «La Chine au risque de la dépendance alimentaire», Presses Universitaires de Rennes. - François Schmitt, exploitant agricole en Polyculture élevage en Moselle. Administrateur de GROUPAMA.  - Matthieu Brun, politiste, chercheur associé au Laboratoire Les Afriques dans le Monde de Sciences Po Bordeaux, responsable des Études au Club DÉMÉTER. Co-directeur du DEMETER 2021 «Produire et se nourrir : le défi quotidien d'un monde déboussolé», Iris éditions.   

"Now, as then - we see the abstract values of an industrial economy, preying upon the native productivity of land and people. The fur trade was only the first establishment on this continent of a mentality of whose triumph is it's catastrophe. My purposes in beginning with this survey of history are:To show how deeply rooted in our past is the mentality of exploitation.To show how fundamentally revolutionary it is.To show how crucial to our history, hence to our own minds, is the question of how we will relate to our land.This question, now that the corporate revolution has so determinedly invaded the farmland returns us to our oldest crisis. "Wendell Berry - The Unsettling of AmericaWhat the quote meansWhy the quote is relevantHorticulture vs AgriculturePolyculture vs MonocultureAbundance, Diversity, and HealthQuote from "The Unsettling of America: Culture & Agriculture" - Wendell BerrySince its publication in 1977, The Unsettling of America has been recognized as a classic of American letters. In it, Wendell Berry argues that good farming is a cultural and spiritual discipline. Today’s agribusiness, however, takes farming out of its cultural context and away from families. As a result, we as a nation are more estranged from the land―from the intimate knowledge, love, and care of it.Sadly, his arguments and observations are more relevant than ever. Although “this book has not had the happy fate of being proved wrong,” Berry writes, there are people working “to make something comely and enduring of our life on this earth.” Wendell Berry is one of those people, writing and working, as ever, with passion, eloquence, and conviction.This book is as old as I am, yet the arguments and observations are more relevant than ever.What does this mean?Why is this relevant?Because it's important to understand history.While history doesn't rhyme, it sure does sound familiar at times.The show began with a quote by Wendell Berry written over 40 years ago"To show how deeply rooted in our past is the mentality of exploitation.""To show how fundamentally revolutionary it is.""To show how crucial to our history, hence to our own minds, is the question of how we will relate to our land."Horticulture vs AgricultureThe mentality of exploitation appears to be a "newer" thought - a western thought. A thought developed in a culture that rose from the roots of an agricultural society, perhaps.Polyculture vs MonocultureMonoculture of land becomes representative in the thought process of the people. Monoculture of the mind. People change.Abundance, Diversity, and HealthPermaculture is the solution. How do we lead a Permaculture based life? CLICK HERE TO RATE AND REVIEW THE PODCASTHave a Question for Rob? Send your questions to allaroundgrowth@gmail.comSupport the show (https://www.patreon.com/allaroundgrowth)

Sur le Champ : le podcast qui donne la parole aux agriculteurs par Camille Fournier et Ambre Germain. François, 29 ans, a repris cette ferme de Baugé en Anjou de 92 ha en 2018. Il élève 80 génisses et une centaine de cervidés. Passionné d’élevage et d’agronomie, François dénote dans le paysage Baugeois. Il pratique l’agriculture de conservation des sols sur ses parcelles de méteil, luzerne, blé et maïs entre autres. François prend grand soin quotidiennement de ce qu’il appelle son « troisième cheptel » : ses nombreux vers de terre qui travaillent sans relâche son sol très riche. Au cours de cette épisode, nous parlons élevage, bovins, cervidés, pratiques agricoles, vie du sol… Et plus encore, François nous fait part de son quotidien, ses projets, ses convictions. Nous parcourons la ferme : sa production, la transformation à la ferme et la vente en direct. Comme il aime dire : «  chez nous c’est 100% local » ! François nous fait part de son amour pour son métier : « j’adore la polyvalence et du coup je trouve que c’est un métier où on ne s’ennuie jamais ! » ! Enfin, nous revenons sur les moments partagés au cours de ces trois semaines, très denses, riches en rencontres et fortes en apprentissage !

A decade or so ago, we saw a big push in the Herb World toward Wildcrafted herbs because they make better, stronger medicine. That push endangered many wild areas and plant populations...and it underscored the importance of looking to Mother Nature to school us in growing good medicine. Today, we're talking with Tony DiMaggio, owner and operator of Sacred Blossom Polyculture Herb Farm, about Polyculture farming for strong Plants and Plant Medicine. See acast.com/privacy for privacy and opt-out information.

Interview/Invité : Olivier Martin, membre de l’association Polyculture 23ème édition du Festival de Malguénac – Arts des villes, arts des champs – Jazz et alentours ! Nous avons pu discuter par téléphone et au micro de Timbre FM le Mercredi 15 Juillet 2020, avec Olivier Martin, membre actif de l’association Polyculture, qui a chaleureusement répondu […]

In today's episode, we are talking about which insects are buggin' you and your plants right now, and what can be done about it for maximum results and minimum inputs from the gardener. Here is where you can grab that starter guide I talked about in this episode.

Our next adventure took us up to Croydon New Hampshire! We made a stop for some amazing Farmhouse Ales in this beautiful barn attached to our nearly 150-year-old farmhouse. Chris and Michelle from Polyculture Brewing Co. are our guest this week!. This duo built a brewery for the community they live in, for them it was important to making beer that tastes like where it came and to make beer for the people who live there.Please check out their website for more information on how to get your hands on some of their beer during this weird time.https://www.polyculturebrewing.comCheers!! See acast.com/privacy for privacy and opt-out information.

This is the last in a series of episodes about strategies for growing double the food with one tenth of the effort.Conventional methods of controlling pests and fertilizing are time consuming, expensive, and have negative environmental consequences. By emulating nature and growing plants in a polyculture, we can eliminate the need for both while making better use of the water and sunlight falling on our plants.To learn more about the book, visit buildingabetterworldbook.com.

#50 SOLORANT Jan 29th, 2020   I ramble about impeachment, farming, veganism, culture and trump  Climate change book https://www.amazon.com/This-Changes-Everything-Capitalism-Climate/dp/1451697392/ref=asc_df_1451697392/?tag=hyprod-20&linkCode=df0&hvadid=312734685832&hvpos=1o1&hvnetw=g&hvrand=5533524263776290311&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1016140&hvtargid=aud-799728744414:pla-479632308844&psc=1JUSTIN WREN'S Fight For the Forgotten:https://www.facebook.com/FightForTheForgotten/http://fightfortheforgotten.org/https://water4.org/https://twitter.com/TheBigPygmyhttp://instagram.com/thebigpygmy ------------------------------------------------------  Dive in with us and as always, please email with questions. mindmeltpodcast@gmail.com Thank you so much for listening and please leave a review on Itunes / Stitcher  Instagram = @mindmeltpodcast. If you enjoy our podcast you may also enjoy others, such as:    Aubrey Marcus's  https://www.stitcher.com/s?fid=25921&refid=asa Timesuck Podcast: https://timesuckpodcast.comThe Joe Rogan Experience: http://podcasts.joerogan.net/True Crime Garage: http://truecrimegarage.com/#wethepeoplelive: https://www.stitcher.com/podcast/wethepeople-live Thank you for the support!!  https://www.facebook.com/FightForTheForgotten/

Join us for a conversation with THE Contrary Farmer himself, Mark Shepard. Mark sheds light into the previous biodynamic and back to land movements and how thru Innovation and Iteration, REAL change in this world is made. For all things Mark Shepard: Order his book: https://www.acresusa.com/products/restoration-agriculture Check out his website and upcoming workshops/events: https://newforestfarm.us Order trees! https://www.forestag.com Follow on Facebook: https://www.facebook.com/restorationagriculture/

We founded Sacred Blossom Farm for our health, your health and the health of the planet. Our fields look like beautiful prairies with different varieties of plants mixed together in dense polycultures - this is how plants grow in nature. We hand harvest our herbs and flowers then carefully dry and hand process them to produce a unique level of quality, potency and freshness. You have never seen another herbal tea like it! Our teas are blended to support health and taste delicious. No flavor additives. Just vibrant herbs, flowers and fruit. It’s the finest beverage you can brew. Check out these amazing teas: https://www.sacredblossomfarm.com/products Take a farm tour, sign up for their email list, or contact Tony: https://www.sacredblossomfarm.com/contact --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

This episode features Dr. Michael Gold, Interim Director of the Center for Agroforestry, and Red Fern Farm's Kathy Dice and Tom Wahl.  Often planted and maintained for their conservation value, trees on farms can also be an integral part of a farm's crop production. With diversity comes resilience and complexity: hear both academic research and on-the-ground farmer perspectives about the why, what, how, and when of perennial tree crops.

Learn from The Fat Bee Man in his yard affords opportunities to mot only be a better beekeeper, but a better you too. Join us as we dive into what its like learning hands from Don and how impactful folks like him and Mark Shepard have been in our life. Join us 8/2-8/4 in New Paris, OH at The Restoration Agriculture Workshop to learn more about Farm Scale Permaculture and how it has shaped our farm, Nature's Image Farm. https://radworkshopnewparisohio.weebly.com

Dr. Jillian Bainard talks about the studying of Polyculture crops

Teaching how to garden with limited space. In This Podcast:  Struggling with their children's multiple food allergies convinced Nicky Schauder and her husband Dave to go organic. Dealing with the expense of all this organic food impelled them to start growing it themselves. Thus began their adventure with permaculture and gardening in small spaces. They've incorporated many techniques, which they call multipliers, to increase their yield, from 3-dimensional gardening to low tunnel gardening. Among the many bonuses of this lifestyle is the improved health of their children. Nicky and Dave now offer classes to help families just like theirs reap the same benefits.  Don't miss an episode! Click here to sign up for podcast updatesor visit www.urbanfarm.org/podcast   Nicky and her husband Dave are passionate about helping suburban families grow their own food.  Together, they run Permaculture Gardens a web portal to help you grow abundantly! In 2017, Permaculture Gardens won the grand prize at the Green Festivals in Washington DC for “Most Innovative Sustainable Brand.” Their work has been featured in the Huffington Post, Permaculture Research Institute - Australia and Green America.org.  They also volunteer at their local Title 1 school and started a permaculture garden after-school program for the elementary kids there. Go to www.urbanfarm.org/growmyownfood for more information and links on this podcast, and to find our other great guests. 419: Nicky Schauder on Growing Food in Small Spaces

Mix It Up With Polyculture Gardening by The latest in news, sports, business, food

Mix It Up With Polyculture Gardening by The latest in news, sports, business, food

Historically, indoor cannabis growers relied on bottled nutrients and often hydroponics, but there is a new wave of indoor growers who are bringing the insights of living soil and polyculture to indoor cannabis. On this episode of Shaping Fire, host Shango Los talks with cultivator Joshua Steensland about using robust microbe communities, wildcrafted nutrients and companion planting when growing cannabis indoors under lights.

It's the Appropriate Omnivore and the Angry Omnivore (Johnny Dam) sharing why they both think the world isn't suitable for the vegangelical dream of abolishing animal products. They get into how abstaining from eating animals could lead to scenarios where we're competing for crops or our vegetables lack the needed nutrients that come from animal fertilizers. And they propose more sustainable solutions, such as eliminating factory farming and making agriculture completely community based.

With 6 weeks to go until the Weston A. Price Foundation's 2012 Wise Traditions conference, The Appropriate Omnivore continues its series of Wise Traditions speakers. The speaker for this episode is Tara Smith of Tara Firma Farms in Petaluma, CA. Tara talks about how she went from being an executive in the long term care insurance industry to becoming a beyond organic farmer in both meat and produce. She explains how eating food that's farmed sustainably is both healthy and good for the environment. Tara also explains what she defines as beyond organic.

Improving polyculture growing techniques. In This Podcast: When one of his farmer clients was seeking answers for their aging avocado farm, Scott Murray encouraged a solution that allowed for polyculture farming of coffee on the coastal side of some Southern California mountains.  The micro-climate conditions they were able to create is producing results, and the preventative techniques he employed against weather and furry pests can be replicated on most other farms.  There is a lot of information in this podcast, so be prepared to take notes! Don't miss an episode! Click here to sign up for podcast updates or visit www.urbanfarm.org/podcast Scott has 44 years of organic agricultural production experience in the United States and Mexico. He has a multitude of experience with conservation, food production, and environmental leadership—including serving as an elected California Conservation official for the last 26 years. Scott also specializes in farmland preservation projects utilizing Smart Growth Principles. He now does farm creation and consulting as his primary work, including work on a farm growing coffee in Southern California. Go to www.urbanfarm.org/californiacoffee for more information and links on this podcast, and to find our other great guests.

Thanks to the Land Institute for sponsoring this video! To learn more about their work, visit https://landinstitute.org/ To feed everyone in the future, we may need to disrupt 10,000 years of farming practices and turn agriculture into a closed system. Thanks also to our supporters on https://www.patreon.com/MinuteEarth ___________________________________________ To learn more, start your googling with these keywords: Annual plant: living for a year or less, perpetuating itself by seed Perennial plant: living for several years Polyculture: the simultaneous cultivation or exploitation of several crops or kinds of animals Natural systems agriculture: cropping systems based on processes found in nature Agroforestry: land use management that combines the cultivation of trees/shrubs with crops/pasture to create more productive and sustainable land-use systems Alley cropping: planting agricultural crops between rows of trees or shrubs ___________________________________________ If you liked this week’s video, you might also like: Alley cropping: https://nac.unl.edu/documents/agroforestrynotes/an12ac01.pdf Agroforestry: http://www.fao.org/forestry/agroforestry/89997/en/ _________________________________________ Subscribe to MinuteEarth on YouTube: http://goo.gl/EpIDGd Support us on Patreon: https://goo.gl/ZVgLQZ And visit our website: https://www.minuteearth.com/ Say hello on Facebook: http://goo.gl/FpAvo6 And Twitter: http://goo.gl/Y1aWVC And download our videos on itunes: https://goo.gl/sfwS6n ___________________________________________ Credits (and Twitter handles): Script Writer: Alex Reich (@alexhreich) Script Editor: Emily Elert (@eelert) Video Illustrator: Jesse Agar Video Director: Kate Yoshida (@KateYoshida) Video Narrator: Kate Yoshida (@KateYoshida) With Contributions From: Henry Reich, Ever Salazar, Peter Reich, David Goldenberg Music by: Nathaniel Schroeder: http://www.soundcloud.com/drschroeder ___________________________________________ References: Baker, B. 2017. Can Modern Agriculture Be Sustainable? Perennial polyculture holds promise. BioScience, 67(4), 325-331. https://doi.org/10.1093/biosci/bix018 Crews, T. E. 2016. Closing the Gap between Grasslands and Grain Agriculture. Kan. JL & Pub. Pol'y, 26, 274. https://goo.gl/d7BGsb Dawson, C. J., & Hilton, J. 2011. Fertiliser availability in a resource-limited world: Production and recycling of nitrogen and phosphorus. Food Policy, 36, S14-S22. https://goo.gl/8dMuP1 Famiglietti, J. S. 2014. The global groundwater crisis. Nature Climate Change, 4(11), 945-948. http://aquadoc.typepad.com/files/jfam_global_gw_crisis.pdf Kantar, M. B. et al. 2016. Perennial grain and oilseed crops. Annual review of plant biology, 67, 703-729. http://www.annualreviews.org/doi/abs/10.1146/annurev-arplant-043015-112311 Montgomery, D. R. (2007). Soil erosion and agricultural sustainability. Proceedings of the National Academy of Sciences, 104(33), 13268-13272. http://goo.gl/Si9E6g

Learn more at permaculturevoices.com/21 Support the show at permaculturevoices.com/support THIS EPISODE IS A REPLAY OF PREVIOUS PUBLISHED EPISODE. Stefan Sebkowiak of Miracle Farms joins me to talk about the what's lacking in organic systems - biodiversity. And why organic is good, but creating a polyculture is a lot better. Stefan started out his journey purchasing a conventional non-organic orchard. He worked on converting it over to organic and realized that something wasn't right, something was missing. The system was lacking the biodiversity that you see in nature. So Stefan converted over his organic orchard into a permaculture, polyculture based system. He removed a lot of apple trees and replaced them with other fruit trees and support species. He added more diversity to the system giving him more products to sell, more wildlife, and ultimate a healthier, more resilient system. A lot of commercial orchardists say that polyculture won't work. Stefan has show that on a tree by tree basis he is getting as much yield as a conventional orchard. He is out there trying to prove that you gross $1.00 per square foot in a polyculture system that value adds from multiple yields - poultry, fruit, vegetables, herbs, etc. "You can read a lot, but you need to go out and test things." Learn more at permaculturevoices.com/21 Support the show at permaculturevoices.com/support THIS EPISODE IS A REPLAY OF PREVIOUS PUBLISHED EPISODE.

Basileia Sunday Gathering - November 8th, 2015 - A Polyculture Parable: the Intertwined Roots of Justice and Mercy

Gayla chats with UK garden writer Alys Fowler about polyculture, foraging, preserving & more.

Stefan Sebkowiak of Miracle Farms joins me to talk about the what's lacking in organic systems - biodiversity. And why organic is good, but creating a polyculture is a lot better. Stefan started out his journey purchasing a conventional non-organic orchard. He worked on converting it over to organic and realized that something wasn't right, something was missing. The system was lacking the biodiversity that you see in nature. So Stefan converted over his organic orchard into a permaculture, polyculture based system. He removed a lot of apple trees and replaced them with other fruit trees and support species. He added more diversity to the system giving him more products to sell, more wildlife, and ultimate a healthier, more resilient system. A lot of commercial orchardists say that polyculture won't work. Stefan has show that on a tree by tree basis he is getting as much yield as a conventional orchard. He is out there trying to prove that you gross $1.00 per square foot in a polyculture system that value adds from multiple yields - poultry, fruit, vegetables, herbs, etc. "You can read a lot, but you need to go out and test things." Show Notes: www.permaculturevoices.com/21

In today’s episode I give an update on the progress of the polyculture farming experiment I have been running this year. I also talk about GMOs and Glyphosate. Here is a soil test company. Logan Labs You can send samples here and get your in depth soil test results. If you want soil tested for […] Source