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Believers in traditional food preparation, ecological farming, trade without money and living a waste-free lifestyle. | We are all about thoughtful consumerism.

We produce organic, waste-free, vegetables, fruits, flowers, pastured eggs and raw milk and provide our produce directly to people and restaurants. No middle-man.

We forage wild foods, hunt wild game and hand-milk our cow.

We make long-ferment sourdough bread, raw dairy products, natural wine, pickles and preserves.

We run workshops and dinners, consult and speak about real food, traditional ecological food-raising and pre-industrial food preparation.

We love living like this and we couldn’t imagine it any other way.

Blog summaries

Minestrone with vegetables, white beans and rabbit


Minestrone with vegetables, white beans and rabbit

In the last few days we have driven from one side of Sardinia to the other, been on an 8 hour boat journey back to the mainland, stayed in 4 different villages, had terrible internet reception, and driven some more. So sending this blog post out to you all, is a little delayed. We wrote and developed this recipe about a week ago, when we were still in Sardinia!

It’s amazing here. It’s wild. It’s free. And it’s traditional. The food is seasonal, just by default. You don’t make a big deal of it. It just is what it is. And everything tastes so good.

We are staying in a little town, about half way down Sardinia. It’s in the hills and is super Mediterranean. They call Matt “Jayzeus” (Jesus) and me Mary Poppins. I like their sense of humour.

Overwhelmingly, everything is as you would expect. It’s like stepping back in time. Into a traditional village. Something we have been writing, learning, researching and talking about for years. As you may know, it is what our last book is based on.

And here, they truly live it. They live the good life. And again, it’s no big deal. It’s just the way it is.

The other night we went out to eat at a local restaurant, and had honestly one of the best meals we have ever eaten in our lives. And it was so simple.

It was fresh pasta, with a minced wild rabbit and white wine sauce. They call it ragu bianca - white ragu. So simple, but so tasty.

And that meal inspired this soup.

To read the full post and get the recipe click here!