“Time is not money”: Homestead Economics (Pt. 1)
Are you caught up in the rat race? The principles of homestead economics might just be your way out.
The Good Life
The Good Life follows the adventures of Lisa & Steve as they get ‘back to basics’ by living simply and sustainably, and producing their own food.
Latest in The Good Life
Animals can love too
Love is not just a human characteristic; all animals are capable of it. Here are a few examples from our homestead of the relationships and bonds animals can form.
The apples of my eye
Fall is a forager’s delight, with apples ripe for the picking throughout the province — scattered near trails, alongside rivers, in schoolyards and parking lots. You can stockpile them, but then what?
How to become self-sufficient
Gradual steps you can follow on your way to reducing your dependency on others while developing a sustainable and healthy life.
Why local?
‘Eat local’ has become a bit of a buzzword over the past few years here in Newfoundland, yet we still import over 90 per cent of our fresh fruit and vegetables. Here’s why local food is so important.
Blueberries: the best of nature’s candy
Whether it be by taste, smell, touch or memory, the blueberry holds a special place in local Island cultures past and present and is at the centre of memories, stories, recipes and experiences.
The bats in my attic
Living with bats was not something I ever expected in life, but after finding a colony in my cabin attic and learning about them, I quickly became a convert. Now, I eagerly watch each night as our own little anti-insect armada takes flight over the yard.
Mustard: The greatest among herbs
It grows well in Newfoundland, has a variety of uses, and experimenting with it can make you feel like Alice tumbling down a rabbit hole of culinary delights.
Lovin’ the lovage
Lovage, sometimes known as sea parsley, is so obscure nowadays that it can’t be bought at your typical grocery store --- but it once enjoyed wide popularity. Let’s discover some of the wonderful things our ancestors, from Nan all the way back to the Caesars of Ancient Rome, have done with this versatile and delicious herb.
Rhubarb: more than meets the pie
Used for making medicine, wines and liqueurs, insecticide and art, there’s much more to this vegetable that many of us ever knew.
Animals can love too
Love is not just a human characteristic; all animals are capable of it. Here are a few examples from our homestead of the relationships and bonds animals can form.
The apples of my eye
Fall is a forager’s delight, with apples ripe for the picking throughout the province — scattered near trails, alongside rivers, in schoolyards and parking lots. You can stockpile them, but then what?
How to become self-sufficient
Gradual steps you can follow on your way to reducing your dependency on others while developing a sustainable and healthy life.
Why local?
‘Eat local’ has become a bit of a buzzword over the past few years here in Newfoundland, yet we still import over 90 per cent of our fresh fruit and vegetables. Here’s why local food is so important.
Blueberries: the best of nature’s candy
Whether it be by taste, smell, touch or memory, the blueberry holds a special place in local Island cultures past and present and is at the centre of memories, stories, recipes and experiences.
The bats in my attic
Living with bats was not something I ever expected in life, but after finding a colony in my cabin attic and learning about them, I quickly became a convert. Now, I eagerly watch each night as our own little anti-insect armada takes flight over the yard.
Mustard: The greatest among herbs
It grows well in Newfoundland, has a variety of uses, and experimenting with it can make you feel like Alice tumbling down a rabbit hole of culinary delights.
Lovin’ the lovage
Lovage, sometimes known as sea parsley, is so obscure nowadays that it can’t be bought at your typical grocery store --- but it once enjoyed wide popularity. Let’s discover some of the wonderful things our ancestors, from Nan all the way back to the Caesars of Ancient Rome, have done with this versatile and delicious herb.
Rhubarb: more than meets the pie
Used for making medicine, wines and liqueurs, insecticide and art, there’s much more to this vegetable that many of us ever knew.