Many friends of Very Edible Gardens know that something called holistic management decision making floats our boat just as much as permaculture design.

Dan even wrote a series of articles about how we use holistic management decision making as VEG’s operating system.

Here we don’t want to focus on holistic management (which you can read about in the articles) so much as one of the best holistic management educators we are aware of – a fellow who goes by the name of Brian Wehlburg.

Alongside Helen Lewis, Brian co-directs Inside Out Management and was recommended to us and as a result a couple of us VEGetables have attended some of his workshops. Sometimes you happen across a teacher of such quality that you want to let others know. Especially when they are just quietly doing their thing without a great deal of fuss or promotion.

Brian is one of these. Sure, his expertise is on a topic that itself is valuable to anyone interested in permaculture, decision making, or land management. But his teaching style is about as good as we’ve seen. Brian goes the full hack in terms of preparation, props, interactive games and exercises, and is a master of leading you to reach the key insights for yourselves rather than just telling you about them.

We picked up a lot from Brian that we now use in our permaculture design courses and other places, and we continue to be inspired by his commitment to excellence in workshop facilitation. He sets a high bar and one that we’ll continue to strive for in our own educational offerings.

So, thumbs up Brian Wehlburg. Thanks for existing, and let it be known that VEG thinks you’re all right.

For any Victorians interested in a bit of holistic management action with Brian, check out his website and contact him (02 6587 4353 / 0408 704 431) for details or a chat about an 8-day, spread-out workshop starting in Seymour in September (yup – quite soon). Note this workshop covers not only holistic management decision making, but a holistic management approach to understanding ecosystems and livestock & business management. Here's the course dates and content:

 

Session 1

 

 

1/2 September

Introduction

History of Holistic Management                     

Paradigms and how we think

Ecosystem function – how nature functions holistically

Tools for making positive change to the environment

Holistic Diagnosis of environmental problems

Root cause

Biodiversity loss

The change process

Personal profiling

Conventional decision making

 

 

 

 

Session 2

 

14/15 October

 

Review ecosystem and tools

Holistic Context formation and goal setting

Time management

Testing questions

Testing decisions using a testing matrix

Testing decisions – personal examples

Improving communication

Generic non-growing grazing planning

Feed budgets and plant monitoring

Paddock walk and practical feed budgeting

Biological monitoring theory

Paddock walk - set up a bio-monitoring site

 

 

 

 

Session 3

 

11/12 November

Review and photos

Introduction to Holistic Financial planning

Generic small business financial plan example

Review Individual non-growing grazing plan

Generic growing season grazing planning

Individual grazing planning for growing season

Bruce Ward’s computer aid for grazing planning

Review individual bio monitoring results

 

 

 

 

Session 4

 

15/16 December

Review and photos

Financial planning actual individual plans

Review grazing plans and growth monitoring

Holistic Land planning process group exercise

Management groups, continued learning, learning contracts

Review, assessment, evaluation

 

 

 

 

 

Thanks so much to Hannah and Anton from Good Life Permaculture for hosting Dan's Advanced Permaculture Design course in Tasmania over the weekend and also for this lovely write up and photos - here's to taking professional-quality permaculture design to the next level by working together and sharing our respective approaches - yay! Oh yes, and we're running another in late May 2015 just out of Melbourne if you're interested in more of the same - see details here.

 

You can check out our March newsletter here!

Yesterday we visited the Third Place Cafe in Wollert (north of Epping) for a hands-on demonstration and introduction of garden bed building, soil and plant selection, and, planting! Thankfully the weather has toned down a little, and whilst it rained and blew, a handful of locals turned up for what became a fun and collaborative few hours together. Put on by Third Place & Stockland, coordinated by Sophie of The Launch Box (who turned out to be pretty handy on the power tools), and part of cafe owner Samir's broader vision for edible kitchen gardens and ultimately a larger community garden, it was a pleasure to be involved. 

Dan Palmer (see Part One here)

Oak trees are a brilliant example of a perennial staple crop.  They produce acorns, and acorns are a serious contender for supplying bulk calories to humans in a sustainable way (whether directly or via animals). Indeed, for thousands of years in our past that is exactly what they did.  Balanoculture is a special word referring to any culture that eats acorns as a staple food.

In his fabulous Oak: The Frame of Civilisation, William Bryant Logan not only reports in detail on how ubiquitous acorn-eating cutures were, but notes that “evidently, balanocultures were among the most stable and affluent cultures the human world has ever known” (p. 55).

He further reports on David Bainbridge’s (the person who coined the term balanoculture) conclusion that “local oak uplands could routinely support villages of one thousand people, and these people could harvest enough acorns in three weeks to last two or three years” (p. 55). Not to mention another researcher who concluded in one case that “it took ten times less labour to harvest acorns than it did to harvest wheat and barley” (p. 55).

Wow! Now that sounds like a bit of all right!  Naturally in reading this stuff, and thinking thoughts about it all, I got fired up to eat some acorns.

Luckily for me I live in Castlemaine, a small town about 1.5 hours by car or train from Melbourne with a wonderful botanical gardens.  The Castlemaine Botanical Gardens aree dripping in oak trees, and once every year or two the oak trees are dripping in acorns.

So about eight months ago my family and I collected some, about a barrow load in total.  We started by crushing them and feeding them to the chooks.  But more recently we have started feeding them to ourselves.  Here’s how we went about it.

 

Step One: Shell ‘em

We dropped them into a large mortar and knocked them around with the pestle a bit to loosen up the shells.  We then pulled the shells off by hand, enlisting visiting friends to help.  In the next few years we will be looking at a mechanical shelling solution as this stage takes ages.

 

Manda, Nikka, Will & Ciela shelling 'em

Step Two: Grind ‘em into grits

We then popped the clean acorn meats into a blender with some water and blended them up into little bits and pieces.  About the size of the wheat grains as they would later replace as input for our grain mill.

 

 

Step Three: Leach ‘em

We then put them in some jars under water and changed the water every few days or whenever we got around to it.  Slowly the water turned from a very dark brown to a light tan see-through colour. It took about three weeks but would probably be a week or less if you changed it daily.

 

Step Four: Dry ‘em

We then spread them out on an oven tray and dried them out on a low heat overnight.  Forgot to take a picture afterwards sorry but they turned to a dark brown colour during this stage.

 

Step Five: Mill ‘em

We then chucked them into our grain mill to create acorn flour.


Step Six: Cook 'em

We then mixed them 50/50 with freshly milled wheat grain (we are gradually overcoming our addiction to annuals, not all at once) and used this blend to make a normal sourdough bread loaf.

 

Step Seven: Eat 'em

Out of the oven we shared our first loaf of acorn/wheat bread with our first ever permaculture design course participants.  It was by all accounts a rich, earthy and most delicious flavour.  The experience was heightened, of course, by the fact we were, tasting part of the future of the human food supply.  How could it not be delicious?

 Dan explaining the significance of what he was about to feed a VEG PDC group in May 2013

 

It sure looked good!

 

And very well received!

 

Finally, here's a youtube of Dan enjoying a slice:

 

 

 


By Dan Palmer, Very Edible Gardens

Earlier this year we hung out with David Holmgren for a day.  Toward the end of the day David made a passing comment that stayed with me.  To paraphrase, he said something like “we can get a bit carried away with growing fruit and vegetables when the bulk of our calories continue to come from grains, meat & dairy.” The implication was that if we don’t tune in to this reality and ways we can obtain these calories sustainably (or better than sustainably), then we are missing something very, very important.  Fruit and vegetables add important vitamins and minerals to our diet, but very few if any of us live on fruit and vegetables alone.

Most of us, whether carnivores, omnivores, vegetarians or vegans, obtain the bulk of the energy and protein than sustains us from a particular type of plant: The annual crop.

Annual plants have a life cycle of a year or less, meaning they stick around for a single growing season then have to start from scratch (i.e., from seed) the following year year.

Corn, wheat, rye, oats, barley, rice & sorghum are all annual crops (which happen to all be grasses) that between them likely provide the bulk of calories for the bulk of people on the planet.  Most and probably all industrial meat and dairy come from animals fed annual plants (mostly grass) or the products of annual plants (mostly grain).  Add soybeans, millet and a few other annual crops and you have the bulk of the global human food supply sewn up.

So what’s the big deal?  In his recent book Restoration Agriculture, Mark Shepard tells us what the big deal is (in no uncertain terms):

"Every human society that has relied on annual crops as staple foods in their diet has collapsed.  Every single one.  Every human society from the temperate zone to the tropics that has relied on annuals to feed itself, is now gone. And the rich, abundant ecosystems where their temporary societies once flourished have been rendered into dust" (p. xix)

What the?!?! You started reading an article about the quirky concept of eating acorns for breakfast and now you’re being told that unless we obtain our bulk calories from something other than annual crops we are going to be rendered into dust?  Yes, well, sorry about that.  But you can hardly stop now right? Let us continue. We’ll get to the acorn eating soon, I promise.

The reason annual-crop dependent cultures collapse is that annual crops require bare soil to grow in each year. For Nature, bare soil is a wound to heal. Healing means covering the wound, so she throws the plants we call weeds at it and will do so as long as she lives. This means that preparing the ground to replant an annual crop requires ploughing or spraying herbicide to kill weeds (or whatever plants are there before we start cropping it – Amazonian rainforest for example). Ploughing and spraying herbicide harms the soil directly, but more importantly creates bare soil.  Bare soil is exposed to the elements of sun, wind & rain, which dry, blow and wash it away.  Eventually no more soil. Eventually no more us.

Let us recap:

1. We humans are currently dependent for our sustenance on the products of annual plants and the products of animals sustained on the products on annual plants.

2. The cropping of annuals on a large scale requires practices that destroy soil.

3. Any practice that both depends on and destroys soil is a temporary practice.

4. The agriculture that currently sustains humanity is such a practice i.e., we are currently feeding ourselves in a way that will at some point collapse.

Right.  Good.  Let us move on to consider a magnificent alternative to our addiction to annual plants, and to collapsing, and to being rendered into dust.  I’ve got your attention now, haven't I!

Enter the perennial plant, which, get this, keeps on living.  Many perennial plants produce calories that can sustain humans year after year after year, in some cases for thousands of years, with, that’s right, no bare earth required.

This is good news!  If we can sustain ourselves without having to bare the earth, then we can sustain ourselves without having to destroy the earth.  Not that we will go into it here, but we can sustain ourselves whilst actually improving ecosystem health.

Perennial plants include trees and woody shrubs as well as many grasses and other small herbaceous or non-woody plants.  In established, diverse and healthy ecosystems perennial plants are dominant.  Sure, annuals are usually in the mix, ready to help patch up any bare earth that crops up, but to take a punt we’re talking 10, maybe 20 percent tops.  They are fringe dwellers, opportunists, temporary placeholders toward to a better and more perennial place.

So let’s get into specifics here, what are some of these perennial plants that might just save our skins, what bits do we eat, and most importantly, what do they taste like?

I know, I know, how could I do this to you when it was just getting interesting, but you'll just have to read part two for all this and more.

VEG's Carey sharing the wonderful new nesting box he just knocked up - what chook wouldn't say no to this spot to lay an egg!


VEG's Dan & Adam just had a truly memorable weekend with Allan Savory, a man we deeply respect and owe a great deal. Without Allan's development and refinement of his holistic management decision making framework there is a fighting chance VEG wouldn't exist, and if it did that it wouldn't feel anywhere near as grown-up and functional and as awesome a thing to be part of as it does.  It was just so great to spend a little time with someone we think so highly of, and who has influenced us so much.

Last night Dan over dinner plucked up the courage to share VEG's holistic context with Allan, who kindly looked it over, then commented to the effect that "this looks good, you're on the right track," before sharing some general tips and insights he's gathered in over 50 years of continuous work on and with holistic decision making.  A holistic context, by the way, is a kind of map capturing what you stand for (really and truly, deep down beneath all the fluff) and how you go about realising this long into the future that becomes like an operating system and modus operandi.  We'll be sharing ours publicly online in a month or two, and writing more about our other and ongoing applications of Allan's work, so if you're interested you'll have to wait and see!

 

Big thanks to Milkwood Permaculture's Kirsten Bradley for inviting us along for a meal with Allan and others at the unique and awesome Joost's Silo restaurant (seriously you have got to check this place out - zero-waste, recycled everything, no packaging, and seriously good vibes)...

 

Now if hanging out with one famous person wasn't enough, our old mate and main man Costa the one and only human hedge had rocked up to introduce Allan's Saturday evening talk.  It was great to catch up over a truly memorable meal (that to Adam's delight included edible weeds like oxalis in more than one course!). We met Costa shortly after VEG started when a permablitz we organised was covered in Costa's Garden Odyssey, and we seem to manage to catch up a few times each year without trying too hard...

 

Dan sharing a laugh with Ray (long-serving principal at Monbulk primary - principal to Joost and now to his kids!), the ever-jovial human hedge, and our friend, colleague and generally lovely human being Kirsten Bradley of Milkwood Permaculture fame

 

Despite being on the last legs of a massive Australian east-coast talking tour and having a nasty cold, Allan spun yarns late into the evening and had us all (including young Adam on the right there who suffers from quite a high humour threshold) in stitches...

 

Then, this afternoon, just before escaping, Allan was kind enough to join us for this little momento, taken right after after exclaiming "I feel like a runt between you two!" Ironic given he is one of the giants whose shoulders we stand on...

All and all a weekend we'll not forget with a man we owe a lot, with muchos gratitude to Kirsten (and Nick!) from Milkwood and Kym & Georgie from Regen Ag for making the event happen and for inviting us to be part of it).  For more info about this holistic management caper check out the website of the Savory Institute, flick us an email, or stay tuned as there can be no doubt that you'll be hearing more about it from us in future.

On June 26 we posed a question on our facebook page - what are you harvesting the most lately?  Out of about 40 respondents, here are the top 15 picks with the full list below (so great to see an edible weed just sneaking in to the chart!)...


Full Raw (uncooked) Results

silverbeet 11
parsley 11
spinach 8
kale 7
Lemons 6
Lettuce 6
rocket 6
broccoli 4
capsicum 4
celery 4
egg plants 4
rosemary 4
basil 4
chick weed 4
 oregano 3
 thyme 3
rainbow chard  3
spring onion 3
thyme 3
 basil 2
 nasturtiums 2
 rocket 2
 warragal greens 2
Carrots 2
chilli 2
Chinese greens 2
dandelion 2
leek 2
oregano 2
Pak choi 2
peas. 2
Potatoes 2
Turnips 2
 beetroot 1
 broad bean shoots 1
 carrots 1
 choko shoots 1
 coriander 1
 dandelion 1
 dill 1
 endive 1
 garlic greens 1
 lebanese cress 1
 leek 1
 lemons  1
 lettuce 1
 mint 1
 mustard greens 1
 olives 1
 onions 1
 pea shoots from pea straw mulch 1
 snow peas 1
 sorrell 1
 spring onions 1
 stinging nettle 1
 sweet potatoes 1
 tarragon 1
 the last raspberries 1
 the occasional strawberry 1
 watercress 1
baby turnips 1
beans 1
Beetroot 1
bok choi 1
broad bean shoots 1
broccoli 1
Cabbage 1
chives 1
citrus  1
Climbing beans (for seed).  1
cumquats 1
dill 1
eggs! 1
fava beans 1
galangal. 1
ginger 1
Ginger  1
grapefruit 1
green onions 1
limes 1
Mandarins 1
mandarins  1
mullberry 1
nettles  1
onions 1
Oranges 1
passion fruit 1
Perennial spinach 1
plantain  1
Radish 1
rape 1
raspberries. 1
sage 1
sorrel 1
strawberries 1
sweet basil 1
Tamarillos  1
tomatos 1
Turmeric 1

Holistic management is a method for making decisions holistically.  It is used by families, community groups & businesses to get clear on what they are about and then to make decisions that put them where they want to be in a socially, environmentally and financially regenerative way.

Organised by Castlemaine Community House, in this free two-hour session Dan Palmer will introduce this decision making framework and then show how he and his partner have applied it to their family and also how he has applied into to the business he co-directs with Adam Grubb (Very Edible Gardens).

The session will have an informal interactive tone and will include some short video clips and much discussion. The aim is to give people a feel for what holistic management is as an empowering tool they might find useful in their personal and professional lives.

Wednesday 24th July 1-3pm

Cost: Free

Venue: Salvation Army meeting room - Kennedy Street - Castlemaine, Victoria, Australia (right outside the railway station)

Bookings: not essential, but good to let us know if you are coming....54724842 or This email address is being protected from spambots. You need JavaScript enabled to view it.

Here is a brief youtube of holistic management founder Alan Savory talking about what holistic management decision making is: