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In keeping with the permaculture principles she holds dear, Warren has lettuces and herbs in beds and pots next to the kitchen and house. Compost and worm bins are tucked at the shady end of the garden, blending anonymously into the green “wall” of old established trees (including a lemon) and perennials. SALLY TAGG/NZ GARDENER/Stuff Diverse systems have been integrated into this small space. As one climbs the wide stone steps towards the upper terraces, the garden reveals itself: bulging bags of potato plants, beans, berry canes, brassicas… If you’re not familiar with the vege plants, they are easy to miss as the eye is inevitably drawn to the pops of red, pink, purple, yellow, orange and everything in between from borage, rambling nasturtium, roses, masses of sweet peas and alyssum, salvia, daisies – to name just a few. ....
In My Kitchen with. Amy Klitscher Amy Klitscher is the face behind The Sustainable Food Co., New Zealand s first zero waste catering company. A graduate of Panuku Development Auckland s, The Kitchen Project, Amy is helping Kiwis change their perceptions of foodthrough her vibrant, plant-based catering menu and private chef experiences, all the while contributing zero-waste to landfill through the entire process. Here Amy shares her at-home kitchen essentials with us. My kitchen at home is … my creative studio. It s where I get to combine my love for food and sustainability. It s always getting used, always has music on and is always filled with delicious ingredients to play with. ....