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It’s appropriate that the cover of this book features its author, Klaus Ferlow, standing beside a neem tree, his left arm reaching around to embrace its trunk in a fraternal greeting. That’s because Ferlow (originally from Germany) helped to introduce people in North America to the healing properties of the neem tree, after emigrating to Canada in 1975 and founding Ferlow Botanicals approximately 20 years later.
Klaus Ferlow credits his (now late) wife Rose with introducing him to neem by urging him to watch a TV programme called ‘What’s in a Neem’, narrated by David Suzuki. Inspired by the documentary, Ferlow obtained some neem extract and applied a neem cream to the psoriasis on his scalp and elbow and got relief from this condition in just three weeks. Having previously trained as a herbalist, he decided to set up a business to bring the benefits of neem to the North American market. Ferlow Botanicals is now rum by the Ferlows’ sons, Peter and Harald, and Ruth (Peter’s wife).
Klaus Ferlow has maintained his interest in neem and founded the organisation Neem Research “to promote neem for human, animal and environmental health”. His new book, Neem: Nature’s healing gift to humanity, includes profiles of neem researchers and entrepreneurs. He gives special credit to the late Professor Dr. Heinrich Schmutterer as ‘the father of modern neem’. It was his observation that neem trees had survived a plague of locusts that swept through Sudan when he was on a field trip there in 1959 that caused him to wonder if a natural insect repellent could be present that led to his work researching neem and writing the definitive textbook on neem, The Neem Tree (1995, 893 pages).
From the home of the neem tree in India, knowledge about the tree has spread to North and South America, the Caribbean, Africa and Australia.
Among the examples described in the book is Abaco Neem, a farm in the Bahamas that includes neem trees intercropped with fruit trees. (In all, 120 varieties of fruiting and flowering trees are grown on the farm.) Spiders and beneficial insects like butterflies and bees have thrived in this environment and hives on the farm allow neem honey to be produced as well as other neem-based health and personal care products. Some of these products incorporate beeswax from the hives. Among the products produced by Abaco Neem is a neem-based insect repellent.
ABOVE: Collection of neem seeds for the preparation of seed balls. Photo: Paryavarana Margadarsi Vaisakhi via Wikimedia Commons
The farm has organic certification and the fruit from the neem trees also has the benefit of providing food for birds; a visiting intern from France identified almost 40 different bird species on a single day.
In addition to being used to promote human health when used as a supplement or medicine, neem has the potential to boost food production. Neem extracts can be used as insecticides and ‘neem cake’ made from defatted neem seeds can be used as a fertiliser that also helps to protect plants from nematodes. The book also reports that a constituent of neem (azadirachtin) is being developed as a food additive for farmed salmon in Scotland to treat sea lice infestation of the fish.
In India, a company called Nisarga Biotech has been producing supercritical extracts of neem (using CO2 to extract constituents from the plant) which may be used as botanical pesticides, or in cosmetics or personal or medicinal products. Their product line includes a neem toothpaste and mouthwash – a modern iteration of the tradition in Indian villages of using neem twigs as a toothbrush. The company has also ‘secured a patent for the manufacture of neem leaf CO2 extract for use in treating oral and colon cancer’.
Neem: Nature’s Healing Gift to Humanity is a testament to the hard work and vision of its author and all the individuals whose businesses feature in its pages.
• Published by Neem Research, 2016, 258 pages, ISBN 9780993727504
• Available via local booksellers or from Neem Research.
About the reviewer: Katherine Smith is the co-editor of The NZ Journal of Natural Medicine, which first published this review in issue 54 (February 2025).
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Enriched and decorated breads are a European Easter tradition that dates back thousands of years. Easter was the festival held at the (northern hemisphere) spring equinox in celebration of the Germanic goddess Eostre, the goddess of dawn. It was the end of the long winter fast. The Christian version was really just a takeover of this festivity.
In Europe, enriched and braided brioche breads grace Easter breakfast tables. In Britain, spiced and fruit-enriched hot cross buns became the popular national treat.
Recipe first published in Organic NZ, March/April 2021
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Equipment needed
1 baking tray or 1 approx. 24 cm square or round cake tin
Kitchen Aid (optional)
Piping bag with fine tip, or plastic freezer bag
1 large mixing bowl
Ingredients (makes 10–12 hot cross buns)
750 g strong bread flour
400 ml milk
1 egg
150 g unsalted butter
150 g golden sugar
1 tsp vanilla essence or ½ scraped vanilla pod
1 pinch salt
3 tsp active dry yeast or 40 g fresh yeast
Egg glaze
1 egg
3 Tbsp water
1 pinch sugar
1 tsp spice mix (as below)
Spice mix
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground coriander
1 tsp ground allspice
1 pinch ground cloves
Dried fruit mix
80 g raisins
40 g cranberries
20 g currants
20 g dried apricots
Cross mix
150 ml milk
50 g flour
Method
All ingredients should be at room temperature. Start by soaking the fruit (for 1 hour).
In a large bowl, dissolve the yeast in the milk and add 1 Tbsp of the sugar. Add approximately 150 g flour and mix to a runny batter. Stand in a warmish place for about 30–45 min or until the mixture is bubbling and starting to rise.
Add the rest of the flour, sugar, egg, vanilla, salt and spices. Roughly mix with a wooden spoon.
Tip the dough onto a lightly floured surface and use your hands. Knead and punch the dough until all ingredients are combined and the dough is smooth. Add the butter. Now it gets a little messy again, but as the dough starts to bind the butter, it will become smooth and shiny. Mix by hand for about 10 minutes. Or, if using a kitchen aid or similar, use the dough hook and start on slow for 3 minutes, then go to fast for 3 minutes. After adding the butter, knead for another 2–3 minutes or until the butter is fully incorporated.
Drain fruit mix, add to dough, and mix until evenly distributed (1 min if using a mixer).
Return dough to the bowl, cover it with a teatowel and let it rise in a warm place for 60–90 min or until doubled in size. (Tip: you can do this rise overnight. Instead of letting your dough rise, place it in the fridge and take it out the next morning. It pays to reduce the amount of yeast by 1/3 for this step.)
Tip the dough out of the bowl and punch it flat. Divide it into 10–12 equal portions. Roll into round buns and set at equal distance in your greased cake tin or free shape on a tray, and leave to rise for another 30–40 minutes.
Preheat oven to 200ºC.
Just before placing them in the oven, pipe on the cross mix with a piping bag fitted with a fine tip. Or a plastic freezer bag with one corner cut off (small hole) will work fine as a single-use piping bag.
Glaze the buns around the crosses with the egg and spice mix.
Immediately after placing the buns in the oven, drop the temperature to 180ºC. Bake for approximately 30–35 minutes or until golden brown on top. Let cool a little before serving.
Isabel Pasch in the kitchen of Bread and Butter Bakery, Auckland. By training a microbiologist and science journalist, Isabel is passionate about organics and ran a bakery for 14 years until 2024, baking a wide range of breads, pastries and more, using certified organic ingredients.
In an increasingly disconnected world, many people are seeking ways to live more closely with both the environment and one another. For Simone Woodland, a dream to create a different way of life led to the Tākaka Cohousing project in Golden Bay.
Hannah Schenker tells the story.
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ABOVE: Simone Woodland and her daughter Frida
The birth of a dream
Simone Woodland’s dream began to take shape in 2017 when she applied to become an Edmund Hillary Fellow, and travelled to New Zealand. Driven to live more harmoniously with herself, others, and the land, she discovered cohousing. Her vision became clear: she could create a supportive community for her family to live in, while regenerating the land. From this seed, Tākaka Cohousing was born.
Originally from the UK, Simone trained in architecture and urban design before becoming disheartened by the industry and shifting to social entrepreneurship. In Aotearoa, she began exploring alternative, minimalist living through her early business Tiny Lifestyle.
Her passion for community building and sustainability deepened as she transformed this into another business, Elemental Design and Build, further honing her knowledge and interest in eco-conscious, natural construction. To bring her cohousing vision to life, she drew on these experiences and co-founded Mōhua Ventures, a housing development company owned by a charity, Te Hapori Hauora Community Land Trust.
But her love of community started much earlier. “When I was a kid, my dad hosted annual street parties in our little cul-de-sac,” says Simone. “It brought all of our neighbours together around a bonfire, sharing kai and doing silly things like three-legged races. It broke down barriers and we became friendly with our neighbours. He showed me that you can create community wherever you are.”
ABOVE: Tākaka Cohousing from the air
The benefits of cohousing
Cohousing offers a refreshing alternative to traditional suburban living. The concept originated in Denmark in the early 1970s and has since spread globally. It is a community-based housing model where individuals own private homes but share common spaces and facilities. It blends personal privacy with social connection, fostering collaboration, sustainability, and a supportive environment. Residents actively contribute to decision-making and community life, creating a stronger, more connected neighbourhood.
Loneliness is a growing issue in New Zealand, exacerbated by our individualistic society. A 2018 Stats NZ survey found over 650,000 New Zealanders experienced loneliness at least some of the time in the past four weeks. (https://loneliness.org.nz/nz/facts/many-kiwis-feel-lonely/).
Cohousing can help counteract that. Living in a close-knit neighbourhood opens up possibilities for interactions that foster personal growth, increasing the health and wellbeing of residents, promoting intergenerational connection.
Cohousing also offers environmental, social, and economic benefits. Sharing facilities reduces individual costs and space needs, while sharing green spaces means you don’t have to grow and tend everything on your own.
ABOVE: Residents meeting outside the three-bedroom duplex homesABOVE: Sharing a meal in the Common House
How Tākaka Cohousing works
Homes are sold at cost with individual unit titles, which banks recognise for mortgage approvals. Residents own their own home and the land directly beneath it, and a share of the common land and facilities, managed by a body corporate.
Architecture and urban planning principles are used to create a pedestrian-friendly layout, with car parking kept to the outside of the neighbourhood. The physical design promotes social interaction in “bump spaces”, allowing spontaneous interactions to occur in daily life. This means you don’t always have to pre-arrange catch-ups and cuppas and diarise everything – it happens quite naturally.
The first neighbourhood has 34 fully occupied duplex homes, with a mix of single and double-storey two- and three-bedroom layouts. Two more neighbourhoods are planned for construction in 2026 and 2027, with a similar mix of options now open for expressions of interest.
ABOVE: Left – Exterior of the two-bedroom, single-level duplex. Right – Interior showing dining and living areaABOVE: Left – Interior from living area showing mezzanine above Right – Kitchen
Recipe for success
A big part of why Tākaka Cohousing has succeeded is Simone’s approach of creating a dedicated company to drive the project forward. Rather than relying on a group of peers to navigate the complexities of development – something that often leads to slow progress or burnout – she founded Mōhua Ventures, a company with the experience and knowledge needed to deliver the vision.
Through the company, she is able to maintain the momentum of the project, while being a resident herself gives her firsthand experience of what works and what can be improved as the development grows.
The project is currently entering its second phase, with two further 18-home cohousing neighbourhoods to be built on the remaining land along Meihana Street, near Tākaka township. Seven hectares of land surrounding the neighbourhoods will be regenerated into publicly accessible parkland through a community land trust.
ABOVE: A carpeted mezzanine in the Common House offers comfy lounge space for board games and movie nights.
Spotlight on sustainability
The duplexes at Tākaka Cohousing feature Terra Lana insulation made from recycled sheep’s wool, thicker walls to increase insulation, concrete floors for added thermal mass, and non-toxic paint from The Natural Paint Co. “The health of the whānau living in our homes is our top priority,” says Simone. “It’s about creating spaces that are not just energy-efficient but truly healthy to live in—warm, dry, and well-insulated.”
The Common House was built by Elemental Design and Build, guided by Graeme Scott’s passion for traditional timber framing. This off-grid natural build was crafted using untreated, non-toxic and sustainably sourced heartwood lusitanica (Cupressus lustitanica – related to macrocarpa) for the framing, staircase, railings and balustrade, and a couple of extra-long pieces of macrocarpa heartwood for framing, all stained with Osmo natural wood stain.
All of the wood was milled on site, keeping transport and carbon footprint to a minimum, and its natural non-toxic qualities preserve the health and wellbeing of the builders and contractors during construction, and the residents who use the space. Eucalyptus was sourced from Riwaka for flooring, skirting and architraves. Inside the walls is regular H1.2 boron-treated timber. The external weatherboards are macrocarpa (not milled on site, sourced from Totally Timber, and stained with a natural oil stain).
The walls are made using hempcrete panels, manufactured by Kohu Hemp using their own formula of hemp hurd and hydrated lime, and coated in lime plaster by Solid Earth. Hemp is a crop that enhances soil health, and grows in just three months. It creates a breathable, natural product with high insulation values. Hempcrete sequesters carbon dioxide for 50 years.
Additionally, the project acknowledges the importance of mana whenua (local iwi) as kaitiaki (guardians), integrating cultural connections into its development. Mōhua Ventures is owned by Te Hapori Hauora, Mōhua Community Land Trust – a registered charity.
Te Hapori Hauora governs the land surrounding the cohousing neighbourhoods and has a tripartite structure, with representatives from mana whenua, the cohousing neighbourhood, and the wider Mōhua (Golden Bay) community. The Trust is planning to create a publicly accessible parkland and community facilities on the land surrounding the cohousing neighbourhood, regenerating the whenua for generations to come.
ABOVE: Willing workers installing hempcrete panelsABOVE: Getting the whole family involved – hempcreting the Common House
Cohousing in Aotearoa NZ
Cohousing in Aotearoa is still finding its feet, but the momentum is growing as more people realise the benefits of living in community. Pioneering projects like Earthsong (32 terrace homes and apartments in Auckland) and Toiora (21 passive homes in Dunedin) have shown what’s possible, but many other initiatives still struggle with the usual roadblocks – funding, land access, and red tape. Despite these challenges, the desire for a more connected, sustainable way of living is stronger than ever.
“We are now expanding our horizons to support other communities with their plans to create sustainable, alternative housing solutions,” Simone says. Mōhua Ventures has an experienced, professional team that can help with understanding project feasibility, project management, and community building. “We would love to hear from other communities we can support.”
Who lives here?
Residents come from diverse backgrounds and life stages. For Kirsty and Duane, the desire to explore alternative education for their two children led them to cohousing. Recognising the need for community support in their unschooling and life learning approach, they found Tākaka Cohousing to be the perfect fit. “We all live such a rich life,” says Kirsty, highlighting the benefits of a safe, supportive environment where children thrive and connect with people of all ages.
“The kids are constantly playing with their friends, are safe to walk, bike ride, and run around the neighbourhood without any worries about cars,” she says. “They’re learning and connecting with everyone all the time and have developed some amazing friendships, not just with the other children, but also other adults, while gardening or attending working bees. Their contribution is valued, and their opinion is considered.”
For some, the location is the biggest drawcard. Golden Bay is known for its beautiful landscapes bordered by two National Parks, for the sacred waters of Waikoropupū Springs, and its friendly and creative community.
“It’s the ease of access,” says resident Mazarine Fitzgerald, “to be able to connect with yourself, and nature, and the land.” For her, what makes Tākaka so special is also the “sense of community, real friendship and belonging, and all the wholesome events that happen here.”
ABOVE: Residents Mazarine Fitzgerald (left) and Kate Burness (right)
Shared facilities and gardens
The Common House is central to community life, hosting everything from social gatherings to morning dance sessions. It offers shared laundry facilities, a meeting space, kitchen, extra storage, a bedroom for guests, and hosts monthly meetings and potluck dinners.
Gardens are another shared resource, allowing residents to grow and share produce, and reduce their reliance on external sources. “We get together for working bees, we plant, weed, and harvest food,” says Simone. “I love it because I’m learning so much about gardening. Doing it together lightens the load and benefits more than just yourselves, and the kids are growing up knowing where yummy fresh food comes from.”
Tākaka Cohousing is more than just a housing development – it’s a community that embodies the values of connection, collaboration, and environmental stewardship. For Simone and many others, it represents a new way of living that aligns with their principles and their vision for a better future. With its blend of shared resources, healthy homes, and a supportive social dynamic, Tākaka Cohousing is proving that the future doesn’t have to be a solo journey – it can be a shared experience.
ABOVE: Sharing gardens reduces the load for all, while increasing the amount of produce to share. Residents, left to right: Phoebe Fulton, Mazarine Fitzgerald and Deb Rolston
Hannah Schenker is a freelance writer, proofreader, and team assistant at Mōhua Ventures. She’s also mama to a beautiful five-year-old, living a life rich in family and creativity.
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Malcolm Murchie was a long-time Soil & Health member who passed away in June 2017.
National Council member Moko Morris encouraged the whānau Murchie to share the beautiful journey of their father’s tangi with Organic NZ readers, in the hope it will inspire others to maintain rangatiratanga over their loved one’s final journey.
Three of Malcolm’s children, Oriwia, Rehu and Winsome, shared these thoughts.
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First published in Organic NZ Jan/Feb 2018. Photos: Murchie whānau
Malcolm Murchie (front), with his son-in-law Hori, daughter Oriwa and son Rehu
Dad left instructions in his will:
Procedures described in Living Legacies by Linda Hannah
No funeral director
Wrapped in a sheet and buried on the Rehu-Murchie Whānau Trust property.
Having now read the Living Legacies information on the internet we understand why Dad chose this book. As a whānau we managed to achieve his wishes in an organic process, which developed in a natural and flowing way.
Dad died on 21 June 2017. He was placed in a lounge in his whare for the night. First thing was to wash and dress him. The close contact with our loved one at this time was a healing moment. He was given an overall wash and then rubbed with Skin Kai (a blend of rongoā and oils). Nappies were put on to contain any bodily excretions (there were none during the entire period he was with us). A rolled scarf was used to hold his chin up. The last ritual for the first three nights was to tie the scarf around his head to keep his chin in place and two coins were placed on his eyes to stop them opening.
We knew we had a long journey ahead of us, from Ōtaki to Arowhenua (in South Canterbury). The next day we visited various funeral directors to purchase a body bag to use during the trip. We were informed that:
what we were doing may be against the law, and
no cemetery would allow us to inter someone without a coffin.
Finally we were able to source a body bag with handles from an understanding undertaker in Levin, IC Mark, who were non-judgmental and provided us with a body bag, total cost $75.00.
Dad’s mokopuna were taken to Ōtaki beach where they found two driftwood poles that became the handles for the body bag. This became Dad’s vehicle when he was to be moved.
Contact was made with the Arowhenua upoko to ensure that what we planned, a natural burial, was acceptable.
Dad lay at home in Ōtaki for two nights. Manuhiri commented on how natural it was to sit right beside him, and pay their respects with no coffin in the way.
Stage two of the journey was from Ōtaki to Christchurch. We crossed Raukawa Moana on the ferry. They were very accommodating and allowed for whānau to sit in the car with Dad during the crossing. Once we arrived in Picton we checked to ensure everything was in place. The ope split at this time with one group staying with Dad, the other travelling ahead to whakapai te whare in Arowhenua. Dad’s next stop was in Leeston. Whānau had prepared his room for the night by placing ice under a marble slab.
On the morning of 24 June we left for Arowhenua, arriving to a haka powhiri performed by his mokopuna mā. He lay in the whānau whare, Te Wairua Kaimarire, surrounded by his whānau. At night he was placed in the back room of the whare on a camp stretcher that had chilly bins of ice underneath it. Some whānau slept with him there. Each morning he was moved back to the main whare where a blend of coconut, lavender and tea tree oil was rubbed on him. A few drops of tea tree oil were placed in his mouth prior to his scarf being repositioned under his chin to hold his jaw shut. The rubbing on of the oil was an activity shared by whoever was present. His great grandchildren watched and also helped. Any questions they asked were answered openly and honestly.
On 25 June a group of his mokopuna went to dig his grave. Instructions were that the hole was not to be too deep, as Grandad wanted the worms to have easy access. The plan was to have a service followed by the nehu the next morning.
Rest in peace, Malcolm
The decision was made to have the service on June 26 at our wharenui, Te Hapa o Niu Tireni. Prior to moving there the last physical process was completed. Dad was oiled and wrapped, mummy style, in two old sheets that had been torn in strips – Dad saw no need for new material to be bought and then wasted. He was then placed on a Pasifika whāriki that had been given at the time of Mum’s takiaue. This whāriki was supposed to go down with Mum but didn’t. It was obviously meant to be used at this time instead.
We gathered at Te Hapa o Niu Tireni, welcomed by whanauka mā ki Arowhenua Pā. More stories were told and waiata sung. Dad’s final journey down the Pā road was assisted by many, who took turns at holding the handles of the body bag. He was lowered down without the body bag, to lie with his wife, Erihapeti Rehu-Murchie in the Arowhenua urupā. The whānau filled the hole in. There was only a slight mound where he was buried. Four months later I have been informed that this mound has since disappeared and the ground is now level.
Dad had a natural burial. The purchase of the body bag was done due to lack of preparation. In future a stretcher, woven from harakeke, will be used. The use of natural oils replaced the need for embalming. He was returned to Papatuānuku with minimum environmental impact. The cost for his burial was $75.00. Burial on the Rehu-Murchie whānau whenua was unable to be done as the property is criss-crossed by underground streams.
The process from beginning to end was open. Everyone was given the opportunity to ask questions and receive open and honest answers. His many mokopuna had the opportunity to play an active part in caring for their loved one. The fact that death is part of life was made more obvious as each person contributed to the process.
The healing part of the process started at its onset. Through holding, washing, oiling, travelling with Dad and final preparations for burial, everyone involved was able to grieve whenever they needed to. The right thing to do seemed to materialise along the way. Stories shared and waiata sung were also part of the healing process, and allowed us to honour our father in the way we loved him. One of his mokopuna said it was the ‘coolest tangi’ and we agree.
Whanauka mā pitch in to return Malcolm to the earth.
Soil & Health member Jenny Williamson shared some photos from her garden near Feilding, taken in February 2025.
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Jenny Williamson’s favourite vegetable is beetroot, which grows extremely well in her garden. She grows two varieties: Detroit Dark Red (pictured) and Monorubra (a cylindrical variety).
The green leafy plant is Daubenton’s kale, a perennial plant that Jenny grew from a cutting planted in the spring. It’s growing well even in part shade. Read more about perennial brassicas here.
ABOVE: Left – Detroit dark red beetroot Right – Daubenton’s kale, grown from a cutting
The silverbeet pictured is Rainbow Lights, and the pumpkins Jenny is growing this season are Queensland Blue and “just the usual supermarket grey”. Jenny saved seeds of both of these from the previous season.
“I have had tomato blight and have not been able to solve it, unfortunately,” says Jenny. “I’m not keen on spraying. I grew the tomatoes from saved seed from last year so I’m disappointed in this result. Others I got from a friend are looking all right, and of course the cherry tomatoes don’t seem to be bothered by anything.”
Sometimes success comes unexpectedly. “I have also had a great crop of bok choy (or maybe it’s pak choi) which I did not sow. It just came up and must have been in my compost, although I have not had this vegetable in my garden for several years!”
ABOVE: Left – Rainbow Lights silverbeet; Right – Queensland Blue pumpkin
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Sarah Smuts-Kennedy has dedicated her life to cultivating change – not just in the soil, but in the way we grow, learn, and connect to the land. From her early days as an artist to becoming an advocate for biology-first regenerative horticulture practices, she has helped reshape how we view the potential of food production in our cities and its capacity to heal the soils we grow in.
Sarah shares her transformational journey, the challenges and triumphs of founding For the Love of Bees (FTLOB), their model farm OMG and the Earthworkers Hort 101 educational pathway.
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ABOVE: Sarah Smuts-Kennedy, establishing interest in the OMG farm in central Auckland, 2017
Tell us a bit about your background, Sarah. You’ve had quite a diverse career journey.
I’ve had an unconventional path, to say the least. I was an actor for over 20 years, from the ’80s through to the early 2000s. In the early 2000s I moved to Australia and became an artist and in 2005 I got to travel to India and exhibit my art in New Delhi. That experience really changed my perspective on the world. I began to use my art practice to explore the environmental issues we were facing, like deforestation and coal mining in Australia.
By 2010, I realised that my art wasn’t having the kind of impact I wanted. I was highlighting problems but not providing solutions. So, I decided to make a shift. I enrolled in a Permaculture Design Course at the same time I began an Master of Fine Arts and started working with biodynamic practices, committing myself to learning how to regenerate land I had just moved to which we named Maunga Kereru. I wanted to focus on solutions and find ways to share these practices with others.
ABOVE: Sarah in her studio at Maunga Kereru, 2023
You’ve had quite an impact in the regenerative urban farming community. How did For the Love of Bees and Earthworkers come to be?
In 2014, I worked on a collaborative artwork called ‘The Park’, which aimed to bring bees into the city and encourage people to engage with their local food sources. Through this project, I connected with Daniel Schuurman, who introduced me to the idea of using fungi to improve plant health.
I realised that while art could bring attention to environmental issues, it was through practical action that real change could be made. This led to the creation of For the Love of Bees, a project focused on reimagining urban environments as safe spaces for bees. We wanted to build a community that would prioritise biology-first regeneration horticulture. Over the years, that vision grew into Earthworkers, an educational platform designed to equip people with the skills they need to regenerate the land and grow food sustainably.
To date, over 200 people have graduated from Earthworkers, many of whom are now working professionally in the sector, spreading the knowledge they’ve gained through workshops and projects of their own.
ABOVE: Pōwhiri for the Rongoā gardens at Wellesley St, central Auckland, pre OMG (2017)ABOVE: Sarah (at left, wearing a hat) with Earthworkers participants at OMG (Organic Market Garden) in 2021
What led you to focus on education and mentorship in the agricultural sector?
I’ve always believed in learning from those who are actually doing the work. There’s so much theory out there, but hands-on experience makes the difference. After taking various courses and learning from experts like Graham Sait and Jodi Roebuck, I realised that no one was offering an educational pathway that combined learning with ongoing mentorship.
When you’re starting out in regenerative farming, so many questions arise in the field. Without proper support, it’s easy to fall back on old habits or resort to quick fixes – like pesticides or even organic fertilisers that may not always benefit the ecosystem as a whole. That’s why we integrated post-course mentoring into Earthworkers Hort 101.
The idea is that students don’t just leave with knowledge; they have a community to lean on as they continue to learn and grow. The mentorship component ensures that they implement the practices and make decisions that prioritise soil health—the foundation of any regenerative system.
ABOVE: Left – Sarah Smuts-Kennedy at Maunga Kereru, which she describes as a syntropic research gardening project. Right – Sarah teaching at an event at Solstice Organics, Whenuapai, organised by OrganicFarmNZ in February 2025
What makes Earthworkers Hort 101 different from other agricultural courses?
Our course is built around a biology-first approach to regenerative farming. We focus on soil remediation and fostering healthy ecosystems as the foundation for sustainable food production. Biology-first means prioritising the health of the biological engine of the soil, which leads to healthier plants and greater economic resilience for growers.
But it’s not just about theory – it’s about learning through doing. Our five-day intensive course is split between a deep dive into soil science in the classroom, and hands-on fieldwork. We teach everything from the microbial world and mineral cycles to soil testing and plant health monitoring. In the afternoons, we take these concepts into real-world settings – farms, community gardens, or home gardens – where students see regenerative systems in action. We teach on model farms that actively use the principles we promote, because seeing is believing. We teach people to investigate their own site’s condition and only make the amendments it needs, with a less-is-more approach.
Most importantly, after the course ends, we don’t just send students on their way – we provide ongoing mentorship. Our alumni network has become an incredible resource, with experienced graduates mentoring new students and sharing their knowledge. This sense of community is one of the most valuable aspects of the programme.
ABOVE: Sarah (centre in pale grey) and participants in Earthworkers 101 at Kaicycle, Pōneke Wellington, 2021
“True learning happens in the field, side by side, hands in the soil.” – Sarah Smuts-Kennedy
Why do you believe that food biology-first regenerative production is key to addressing environmental challenges?
Biology-first regenerative agriculture is one of the most powerful tools we have to combat biodiversity loss and heal farm ecosystems. It restores soil health, which leads to better food production and resilience against climate extremes.
We see the results firsthand – year after year, crops thrive, yields improve, and produce lasts longer due to higher nutrient density. This means healthier food for consumers and fewer pesticide residues, which is a growing concern for many. Farmers want to grow better, but they face barriers: time, money, and the risk of change. That’s why education and support are critical. We’re now seeing larger-scale growers becoming interested in regenerative techniques, and we believe it’s important to offer a locally supported pathway that harnesses the knowledge of their own communities.
ABOVE: Sarah teaching her neighbour from Kauri Ora, February 2025
What’s next for you and For the Love of Bees?
Separating the farm (OMG) from the Earthworkers educational pathway was a tough decision, but it’s allowed us to focus fully on expanding Earthworkers. We want to develop resources to help people learn how to regenerate their land, no matter where they are, and support our alumni who are expressing a desire to train to be regenerative agronomists like Daniel.
I get excited seeing how our alumni continue to innovate and inspire others. We’ve built a strong community, and by supporting each other, we can keep growing this movement. Ultimately, my goal is to keep learning, keep teaching, and keep building a world where people are more connected to their land and food. If we can do that, we’ll be well on our way to healing both our landscapes and our communities.
ABOVE: Sarah with school children in Auckland at Highwic Historical House. This was a pasture painting project, in collaboration with Auckland Council, Enviroschools, Parnell Rotary, and Newmarket and Parnell primary schools.
Any final thoughts on teaching and learning?
It has always been important to me that teachers practice what they teach. While I am not a commercial grower, I have spent the last 15 years deeply immersed in regenerative growing. Maunga Kereru, my 10-acre property just 45 minutes north of Auckland, has served as both sanctuary and laboratory—a place where mistakes have become lessons, and experiments have shaped my evolving understanding of ecosystems.
One of my greatest teachers has been the land itself—specifically, a 400-square-metre food forest that I regenerated from an engineered, compacted clay driveway. Over 15 years, this hard clay has transformed into the heart of food production at Maunga Kereru, providing evidence that even the most degraded soils can be revived through thoughtful interventions and design.
ABOVE: Photos from Sarah’s land, Maunga Kereru, Mahurangi West. Left to right: establishing compost, working bee, spring blossom amidst lush growth
I began learning how to teach here—first with my WWOOFers, then through workshops with the biodynamic community, and later with the FTLOB and OMG communities. For the past eight years, I concentrated my teaching at the FTLOB OMG farm, but my systems were always tested and refined here at home. More recently, I’ve returned to teaching at Maunga Kereru, where students can see permaculture, biodynamic, syntropic, raised beds, and traditional horticulture integrated side by side.
My knowledge is valuable, but I wouldn’t feel confident teaching Earthworkers Hort 101 without Daniel’s 40-plus years of experience as a grower and agronomist leading us. I am still a student, and each time I participate in an Earthworkers course, I integrate more complex ideas into my knowledge base. As Daniel always says, we are all learning together.
We invite the growers who host Earthworkers Hort 101 on their farms to run modules, and we encourage students to bring their own experiences into the conversation.
After all, true learning happens in the field, side by side, hands in the soil.
ABOVE: Levi Brinsdon-Hall, Sarah Smuts-Kennedy and friend at the first working bee at OMG, 2018. Photo: Aaron McLean
Earthworkers Hort 101
In 2025 we at the FTLOB organisation are dedicating our focus on creating an educational pathway that will allow growers to journey with us from beginners to agronomists.
The Earthworkers Hort 101 March course in Kirikiriroa/Hamilton was a huge success.
With two more courses this year, growers will be able to advance their training and benefit from the ongoing post-course mentoring programme.
COMING UP: Earthworkers Hort 101, 21–25 July 2025, Pōneke/Wellington
We are thrilled to be returning to this urban farm and community compost hub that hosted us four years ago, and being able to contribute to the region’s growers biology-first regenerative methods.
I tried jackfruit for the first time when I was in Sri Lanka a few years ago and it got me completely hooked. This is a deliciously unique curry and if you haven’t cooked with jackfruit before, this is probably one of the easiest ways to start. The green beans work perfectly to add a little freshness and crunch to the dish.
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Ingredients
Serves 4
60 minutes
Jackfruit curry
1 tsp ground coriander
1 tsp ground cumin
1 tsp homemade curry powder (recipe also in the book Healthy Kelsi)
1 red chilli, halved and deseeded, plus extra to serve
1 shallot, finely chopped
20 curry leaves
1 cinnamon stick
½ tsp ground paprika
½ tsp ground turmeric
400 g can jackfruit
400 ml can coconut milk
3 T coconut yoghurt
Sweet and spicy beans
2 Tbsp sesame oil
2 cm piece fresh ginger, finely chopped
2 cloves garlic, crushed
400 g green beans
1 Tbsp coconut sugar
1 Tbsp lemon juice
½ cup roasted almonds, roughly chopped
To serve
2 cups brown rice
Large handful of fresh coriander
Method
To make the jackfruit curry
Dry roast the coriander, cumin and curry powder in a frying pan and stir until they turn dark brown.
Add chilli, shallot, curry leaves, cinnamon stick, paprika, turmeric and jackfruit to pan, making sure everything is covered in the spices. Add coconut milk and simmer for 15 minutes.
Add coconut yoghurt and continue simmering over a low heat until jackfruit is tender (should take around 20 minutes).
While the jackfruit is softening, cook the brown rice.
To make the beans
Heat sesame oil in a wok or large frying pan. Add ginger and garlic and stir-fry for 1–2 minutes.
Add beans, coconut sugar and lemon juice and cook for 3–4 minutes, until beans are tender but still slightly crunchy. Add almonds and cook for 1 minute more.
Serve curry and beans with brown rice and fresh coriander.
Hot tip: Add any vegetables you have on hand. Broccoli or cauliflower work beautifully.
As he deepens his knowledge of organic and regenerative horticulture and the links with soil, food and health, Chris McIntosh has found his life journey coming full circle.
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Seeds planted in childhood
Raised on his grandparents’ farm, Chris McIntosh had a childhood steeped in traditional practices. “They cooked everything from scratch, preserved food, and had animals,” he recalls. His grandfather, a market gardener from Holland, unknowingly planted the seeds of horticulture in him. These experiences became his happiest childhood memories and set the foundation for his later passion for growing food.
As a chef, Chris’s approach to food was always health-driven. “Most chefs focus on flavor. My first question is, ‘Is this healthy?’”
Health challenges forced him to scrutinise ingredients and their sources. “When you start asking where food comes from, it becomes pretty scary.” This curiosity and necessity drove his journey into horticulture.
ABOVE: Left – Chris is well pleased with the corn crop at Ethos in January 2025. Photo: Wade Aukett, Anglican Action Right – Chris in the Ethos kitchen
Starting with Earth Stewards
Chris found the culinary industry to be a toxic environment, so he left, and took a leap of faith. He had no job but had always dreamed of starting a farm. A friend introduced him to Warwick Hutchinson, who offered him land to begin Earth Stewards, a certified organic urban farm project in Hamilton inspired by North American regenerative farming pioneers like Curtis Stone and Jean-Martin Fortier.
“I approached the farm with methods I learned online,” Chris explains. But the labour-intensive practices of broadforking and double digging weren’t sustainable. He pivoted to no-till horticulture, laying heavy compost directly on the soil, which worked well initially. Over the years of growing Chris has realised that one size does not fit all in horticultural practices.
ABOVE: Chris (centre, arms folded) with a group visiting Earth Stewards in 2019. Photo: Sarah Smuts-Kennedy
Ethos: A new chapter
Chris’s second urban farm project reflects his deeper understanding of horticulture. It’s a café called Ethos, located within the social enterprise of Mahi Mihinare – Anglican Action farm, also in Hamilton.
“Starting another growing project gives me a chance to apply everything I’ve already learned. But it also makes me realise there is so much more I want to know about regenerative horticulture.”
From creating his own potting mix to understanding soil chemistry, he emphasises the importance of getting it right from day one. “If you don’t get a good start, you don’t get a good outcome.”
Soil testing has become really essential, something he has learnt from the mistakes he has made which have taught him valuable lessons. “This season for example, one bad input material has affected all our growing beds, and I’ve had to spend months trying to recover from it.” This was bought-in compost that turned out to be very poor quality.
The Ethos project also gives Chris the freedom to explore the connection between food culture and horticulture. “Food culture is born around what we can grow in season locally, not what we can import. I’m trying to find my identity within the food industry and our culture.”
The integration of this new urban farm with the Ethos café means he is focused on using surplus produce to create preserves adding value to their produce. “This way, we make the most of what we grow, while educating customers on seasonal, local food.”
Lessons learned
Key takeaways from Chris’s journey include:
Observation is a horticulturist’s greatest tool: “Nature is always speaking to us. Everything in nature is perfect. Why am I so arrogant to think I know better?”
Holistic thinking: Health, soil, and community are interconnected. “You can’t just focus on one aspect and hope the rest falls into place.”
Importance of systems: “As a chef, I’ve learned the value of good systems. Without them, nothing flows, whether in the kitchen or in the garden.”
Hosting the Earthworker Course
Chris is extending his learning, connection and growth not only by participating in the Earthworker Course, but at the same time by offering to host the course coming up in late March at the Mahi Mihinare conference facilities where Ethos is located.
“I want to be part of the biology-first regenerative horticulture movement and learn from others on this path. I already have a few years of urban farming under my belt, and I recently completed the Nutri Tech Solutions course in Australia with Graeme Sait, but I know Daniel [Schuurman] has more to teach me here on my own site, and I also sense being part of the Earthworker network will be invaluable for growing my confidence and ability as a horticulturist.”
He sees this as an opportunity to refine his skills and contribute to a broader community of regenerative growers. “I hope to support other projects and participate in further education opportunities to become an agronomist like Graeme Sait and Daniel.”
“I’ve spent years practicing, but now I want to understand how the system works beneath the soil. To become a good steward of it.” – Chris McIntosh
ABOVE: Spring garden at Ethos Cafe gardens. Photo: Wade Aukett, Anglican Action
Mentorship: Daniel Schuurman’s support
A key figure in Chris’s journey has been Daniel Schuurman, the lead teacher and mentor for Earthworkers. Daniel has over 45 years of lived experience as a grower, giving him a long-range perspective as an agronomist and consultant. He began supporting Chris during his time at Earth Stewards and has continued to guide him through the challenges of his new project at Ethos.
“Daniel’s depth of knowledge and ability to connect science with lived experience have been invaluable,” Chris says. “His mentorship has helped me navigate complex challenges and saved my arse a few times. Slowly his support is helping me build necessary foundational knowledge. ”
ABOVE: Chris and Daniel at the vege gardens at Ethos discussing how to remedy the impact of the poor quality bought-in compost. Photos: Sarah Smuts-Kennedy
A transformative opportunity
The Earthworker course will be a transformative opportunity to deepen his understanding and connect him with like-minded growers. “I have a million questions a week, and being part of the Earthworker Alumni network will allow me to tap into a growing community of regenerative practitioners who prioritise ecosystem and community restoration.” For more information about the Earthworker Alumni network, see the first article in this series here.
Chris is excited to learn specific practical skills, including:
Making his own biological inoculations for seeds and brewing applications for soil and foliar use.
Understanding the nitrogen cycle and how minerals like phosphorus interact with fungi.
Improving his composting techniques to prepare for creating his own seed-raising mix, inspired by Earth Stewards manager Coral Ramiro.
Developing effective mulching strategies to improve soil health and water retention.
How nutrition affects plant health, impacts on a plant’s ability to photosynthesise, be pollinated effectively, and encourage its relationship with soil microbes.
The five-day immersion into the chemistry and biology of thriving horticultural systems is particularly exciting for Chris. “I’ve spent years practicing, but now I want to understand how the system works beneath the soil. To become a good steward of it.”
Chris feels passionate about making biology-first regenerative horticulture his life’s work. He’s especially eager about the prospect of joining a small cohort of Earthworker Alumni in 2025, participating in a research group that will receive expert coaching to achieve a higher level of mastery. “This is an incredible opportunity to deepen my expertise and contribute to the future of regenerative horticulture.”
The bigger picture
Chris’s vision extends beyond his garden. He dreams of a world where people reconnect with the land and embrace community living. “Everyone has moved away from horticulture because of the materialistic dream of city life. We’ve lost our connection to the very thing that sustains us.”
By hosting the Earthworker course and sharing his journey, Chris hopes to inspire others to return to the land and take responsibility for their food and health. “If we work with nature instead of against it, we can create a sustainable future for ourselves and our communities.”
Sarah Smuts-Kennedy is the founder of For the Love of Bees and OMG (Organic Market Garden in central Auckland), and co-founder of the Earthworkers programme.
Earthworkers Hort 101
24–28 March 2025, Hamilton
Hosted by:
Coral Ramiro and team at Earth Stewards
Brit and James Stembridge of Tomtit Farm
Chris McIntosh at Ethos Café’s new start-up farm
These three farms will showcase regenerative farming practices in action. Participants in the course will learn from these growers who have experience of managing farms and offer models of what’s possible using biology-first regenerative methods.
https://organicnz.org.nz/wp-content/uploads/sites/2/2025/01/20250121_142918-cropped-med-res-scaled.jpg11632560membershiphttps://organicnz.org.nz/wp-content/uploads/sites/2/2024/09/OrganicNZ-2024-Masthead.pngmembership2025-01-23 11:41:062025-01-23 11:41:07From paddock to plate and back again
This recipe gets rolled out a lot in our house. The little kids haven’t taken to it just yet, but they will in time … and while we wait, there’s more for Til, Tashi and me. We also sell this as a ready-to-use marinade at The Good Farm Shop – it’s just so versatile.
Images and text from The Good Farm Cookbook by Scott Gooding and Matilda Brown, photography by Cath Muscat. Murdoch Books RRP $45.00
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Ingredients
SERVES 4
1/3 cup (80 ml) extra-virgin olive oil
6 garlic cloves, minced
2–3 cm (3/4 – 1 1/4 inch) piece ginger, peeled and grated
lemon halves, broccolini and radicchio wedges, to serve
Method
In a large bowl, combine all the ingredients except the chicken, lemon halves, broccolini and radicchio.
Mix thoroughly. Add the chicken thighs and mix to ensure they are well coated with the sauce.
Preheat the oven to 190°C (375°F). Heat a large ovenproof frying pan over medium heat and add the chicken.
Cook the fillets for 3–4 minutes, or until the chicken is caramelised, before turning over and cooking for another 3–4 minutes on the other side.
Transfer the pan to the oven and bake for 5–7 minutes until cooked through.
Transfer the chicken to a chopping board. Allow to rest for 3–4 minutes before roughly chopping.
Drizzle with some lemon juice, season and serve with charred lemon halves, broccolini and radicchio wedges.
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Lenny Prinz and Jodi Collins are next generation homesteaders living in Ōpōtiki, Eastern Bay of Plenty. In 2009, Lenny started as a fungiculturalist: growing mushrooms and cultivating their spawn. Jodi is a potter and artist, committed to growing the couple’s children with the principles of sustainability and child-led learning.
Lenny has expanded the utility of farmed mushrooms by developing compostable packaging using mycelium, as an alternative to polystyrene. Jodi also works using zero-waste principles. In her creative work she upcycles and recycles to produce art with humour and meaning, and more formal pieces.
Nutritional therapist Paula Sharp met Lenny and Jodi at an oyster mushroom workshop, and tells their story here.
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Organic lifestyle
Ōpōtiki, gateway to the East Cape, has become home for Lenny and Jodi’s family. Their homestead was built in 1907 and now boasts a huge spray-free vegetable garden using agroforestry methods. There are ducks, young chickens turning over the compost heap, while mature hens roam and lay their eggs (unpredictably at times) near their mobile coop.
Three generations live here: Lenny’s father, Lenny and Jodi, and their three children, Juliana (10), Albaer (7) and Iver (2). Life is hectic as they balance planting, growing and harvesting with hunting, home schooling, creativity, mushroom cultivation, the science of mycelium, and agroforestry education.
Lenny’s parents emigrated from Germany in 1990 in the wake of Chernobyl’s creeping contamination concerns. They chose to settle in Whakatāne and later Pikowai, near Matatā, in order to provide an organic lifestyle for their family. Lenny, now is his 30s, is doing the same thing for his family. Lenny and Jodi’s ethos is multi-layered: to connect people with the land and growing, to invest in the future of their family and community, and to live a sustainable and honest life.
Jodi is an advocate for homeschooling, and can offer advice for parents and carers in the homeschooling network, or considering being part it.
ABOVE: Left – Jodi at work on her art Right – Some of Jodi’s playful creations
Spawning and supporting
In his small sterile (and mobile) laboratory, Lenny grows mushroom spawn. Fourteen years of experience, previously in Raglan, mean that Lenny is an expert in his field. Pink and grey oyster and native tawaka (poplar) mushrooms are currently his most popular.
It takes approximately 14 days to grow Petri dish spawn to colonised substrate ready to fruit. The substrate is a carrier product (for example straw or sawdust), and it’s colonised when the spider web strands of mycelium grow through it. One of Lenny’s business activities is to send spawn and colonised substrate around New Zealand to different growers. They fruit the mushrooms and sell them or use them within their own businesses.
Lenny is driven to support regional growers, particularly now as many small entities have suffered in the post-covid period. Many business costs are increasing, but Lenny is reviewing how to make his products cheaper and more affordable so they can reach more people and help the survival of small businesses. He also coaches and mentors start-up growers to be fully functioning businesses, teaching people how to grow from spawn to then market mushrooms and/or grow their own spawn for marketing purposes.
ABOVE: Left – Lenny Prinz with his compostable packaging made of mushrooms, and oyster mushrooms. Right – Close-up of oyster mushrooms.
Native mushrooms
Lenny is successfully experimenting with native edible mushrooms in order to supply spawn or mushroom fruit to the New Zealand culinary market. He spends time foraging, on the hunt for endemic species that he can replicate as spawn, picked from local surroundings. New Zealand’s strict biosecurity laws mean there’s no opportunity to import different mushroom varieties, but this doesn’t faze him in the least. “We just need to eat closer to home. I want to make our native mushrooms available to Kiwis.”
Native edibles that Lenny cultivates besides the tawaka and oyster varieties are the New Zealand native shiitake, pekepeke-kiore (New Zealand lion’s mane), enoki, hakeke (wood ear), garden giants (or wine caps because of their colour), turkey tail and the New Zealand reishi (of the Ganoderma family).
Lenny is interested in the nutritional and medicinal value of mushrooms. His most popular medicinal varieties are turkey tail, reishi and hakeke. Turkey tail is a tough, leathery mushroom that is best brewed as a tea or tincture and supports immunity. New Zealand reishi is renowned for its immune-boosting qualities too and supports sleep. Wood ear or hakeke is used to treat colds, reduce fevers, and to strengthen the cardiovascular system. (If you’re new to medicinal mushrooms, always consult a professional before use).
Soil health, mycorrhiza and carbon sinks
The link between mushrooms and other produce is very clear to Lenny; it’s soil health. Good quality soil produces nutrient-dense vegetables, fruit and animals. Mushrooms, specifically mycorrhiza fungi, have a big part to play in soil quality.
Most mushrooms (button, oyster, reishi etc) live and feed on dead matter, whereas mycorrhizal mushrooms grow in close, symbiotic relationships with the living roots of plants or trees. Mycelium strands of the fungi attach themselves to the root of the host, expanding the reach of the root to absorb and transport nutrients and water to the tree. In return, the tree provides the mycorrhiza with sugars and starches produced through photosynthesis.
We would recognise mycorrhizal fungi as the edible fruiting bodies of mushrooms such as truffles, chanterelles and porcini. There are many more which are not edible. Edible mycorrhiza are notoriously difficult to cultivate, but all grow well in the wild. There is even more magic to this relationship: these fungi act as natural carbon sinks. They can hold carbon produced by the host in their tissues and the surrounding soil. Like biochar, mycorrhizal fungi have a part to play in our carbon solution.
ABOVE: Left – Lenny was involved in the installation of this no-dig vegetable garden at the McKenzie family’s home as part of Te Pātaka Kai a Toi mentorship project
Right – Globe artichokes at Jodi and Lenny’s family farm
Sharing the knowledge
Lenny shares his knowledge as a sustainable gardener and mushroom educator. He supports regional growers, and coaches start-up enterprises to fully functioning businesses.
On his land he runs mushroom growing workshops and shares sustainable gardening tips with curious people. He doesn’t keep secrets around his growing techniques but shares his knowledge and experience so others can try it out in their own gardens or with their mushroom growing. For example, after years of using different activated straw as his growing compound for the mushroom mycelium, he has found a soya and pine pellet mix which is affordable, less time consuming and more sustainable.
Gardening and community food sovereignty
Similarly, he shares his version of food forestry, using his land as his example; it works for him. Lenny and Jodi use a variety of growing practices. They’ve created a vegetable garden using companion planting, organic matter, no-till farming practices and agroforestry (larger plants sheltering vulnerable leafy greens and providing pollinating insect food). And it’s working to keep the soil healthy and crops abundant – last season the kūmara patch produced some tubers weighing as much as six kilos each!
Lenny and Jodi have planted a fruit orchard and sell spray-free seedlings cheaply. They’re always thinking of how to give back to the land and its people. More recently Lenny has worked with Ihi Kura Gym to create a garden supplying food to its members, and with Te Ao Hou Trust to project manage local growing ventures. Lenny is helping to grow growers, using the foundations of food sovereignty.
ABOVE: Left – the beginnings of a food forest at Ihi Kura Gym, as a border around a children’s play area Right – raised beds at Ihi Kura Gym, Ōpōtiki
Compostable fungi packaging
Over the years, Lenny has immersed himself in the science of mushrooms and the various uses for mycelium and mushroom compounds. Perhaps the cap on the top of his fungi is that he’s part of a team spearheading compostable packaging.
As chief technology officer for the company BioFab, Lenny has been instrumental in developing an alternative packaging material made from agricultural waste and mycelium, aimed at replacing polystyrene. This multi-use product can be domestically or commercially composted within 30 days.
BioFab recently located its operations to Australia in order to broaden its reach in the Australasian packaging market. Its mission is ‘to significantly reduce the harm toxic materials are causing to the planet and encourage a world where waste streams regenerate, rather than destroy our natural environment.’ www.biofab.bio/
ABOVE: An example of the compostable mushroom packaging from BioLab
Growing humanity
Perhaps even more important than growing mushrooms, fruit and vegetables is that Lenny Prinz and Jodi Collins are growing humanity. They’re focused on the health and wellbeing of their family, their community, New Zealanders and making change globally. And there’s no doubt this inspiring couple are making a positive difference.
ABOVE: Jodi and Lenny with their children Iver, Albaer and Juliana PHOTO: John Bell
Casing layer: A layer of water-holding material, layered on top of a substrate to promote mushroom growth.
CO2: Carbon dioxide gas is exhaled by mushrooms.
Colonise: Mycelium is grown from one substrate to the next. Once the intended substrate is completely dense with white, it is fully colonised and ready to produce mushrooms or be transferred onto the next substrate.
Culture: A pure mushroom strain.
Flush: When mushroom substrates produce mushrooms.
Fruit-body, fruiting body, mushroom: The edible part of the mushroom
Gills: The underside of the cap, thin lines
Incubation: Period of time between substrate inoculation to mushroom.
Mycelium: This is the bulk of the mushroom; it is a fine root like structure that secretes enzymes digesting material externally.
Mycology: The study of fungi.
Pasteurisation: Process that kills most spores and other non-beneficial organisms in bulk substrate.
Spawn: Sterilised grain or sawdust with a selected mushroom culture grown through it.
Spores: Mushroom ‘seeds’. Tiny microscopic single celled reproductive product that are dropped from the gills of the mushroom.
AUTHOR BIO: Paula Sharp is a nutritional therapist working globally via Zoom to support women’s health, restore gut health and digestion, hormonal balance, skin and hair, sleep, shifting weight and health pre- and post-surgery. www.paulasharpnutrition.com
She is also a guest speaker, giving talks to companies on nutrition and mindset. In London she worked in the organic fruit and vegetable industry, and now she is based in Whakatāne, growing her own extensive spray-free garden.
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