A lot of damage is done to the planet so that humans can have food to eat at all times of the year. Think about all of the packaging, refrigeration, energy consumption, landfill waste, and ocean/air pollution caused by the harvest, storage, and preservation of food. As permaculture designers, our ethics demand that we incorporate these needs into our whole system design strategies.
Four reasons you need a root cellar in your life
Assuming you're not quite ready to build a full-on root cellar, this video focuses on storing potatoes on a small scale, AND on using recycled materials!
Oh, you ARE ready to build a full-on root cellar??
If you want to go all in, here's an amazingly thorough 2-minute video on how to build a root cellar that will last for generations.
(These materials could be replaced with recycled sources too!)
You Can Have Your Permaculture and Eat it Too!
Robyn Clayfield's superbly-written book is one of the very best resources for learning how to integrate food preservation, storage, and fermentation projects into your whole system permaculture design. She really gives plenty of attention to the FOOD parts of this whole thing! And...she gives away a significant portion of the book for free!
And here's some more great stuff from Crystal Stevens. Check out this article, about how to eat with the seasons and preserve autumn's bounty....And, as always, Permaculture Magazine is filled with good info on this topic. Here are a couple of good ones to start with:
Fermentation and Human Nutrition
It's no coincidence that Bill Mollison, founding curmudgeon of the permaculture milieu, spent the latter years of his life obsessed with fermented foods. They are really, really good for you! And they are an essential piece of the closed-loop whole system design cycle, especially if you live in a marginal climate where food isn't exactly falling off the trees 12 months a year!
As with the rest of our yearlong permaculture adventure, we only have time here to tease you with this information, but here's something extra special: the ENTIRE scanned text of Mollison's Ferment and Human Nutrition, as a free downloadable PDF.
A fridge-free kitchen in Oregon
Sandorkraut and the Art of Fermentation
If you're interested in fermentation and in learning how to make a huge variety of yummy foods that will keep for many months without canning, sugar, vinegar, or refrigeration, then you're definitely going to want to get into the work of Sandor Katz. Check out this lovely interview, "What Sandor Katz wants you to understand about fermentation," and visit the lively discussion forums on his website, here.
And for an introduction to making your own sauerkraut and kimchi, you need look no further than our own blog, where you can get everything you need to get started, right here.
this passive-cooling "refrigerator," called a "draft box," mounts onto the north side of the house and uses convection to pull cool air through the shelves. Art by Jackie Holmstrom
Relevant Links and Resources
Hands-On Sauerkraut Video!
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