The Poor Prole’s Almanac

In this episode, we're joined by Vijay Kumar Thallam, a farm leader in the Andhra Pradesh region of India. What does it look like to rely on biology, fermentation, and place-based resources to feed people at scale? This seems to be the million dollar question for folks in regenerative agriculture, permaculture, and so on. Andhra Pradesh is doing it and showing what these systems can look like. Andhra Pradesh addresses this issue by focusing on building women's cooperatives that are organized federationally, which guides food systems in local communities. This episode is a special one that everyone should be listening closely to. Vijay Thallam is Executive Vice Chairman of the Indian non-profit Rythu Sadhikara Samstha, which focuses on organic agriculture; and an advisor on agriculture and cooperation to the state Government of Andhra Pradesh. After 37 years in government, Thallam took that experience to work with large-scale community mobilization and promotion of livelihoods of rural women, tribal communities and farmers. He served a record 10 years as CEO of the Society for Elimination of Rural Poverty in Andhra Pradesh and led the mobilization and empowerment of 11.5 million rural poor women into thrift and credit based self-help groups, so they could move out of poverty. During the past five years, he has led a movement for climate-resilient, community managed natural farming, also known as Zero Budget Natural Farming. In 2020, it was renamed as Andhra Pradesh Community-Managed Natural Farming. Thallam was appointed as the Vice Chair of the Champions Network for the UN Food Systems Summit.   You can follow their story on Facebook: Andhra Pradesh Community Managed Natural Farming Twitter & Instagram: @APZBNF https://apcnf.in/     To support this podcast, join our patreon for early episode access at www.patreon.com/poorprolesalmanac For more information and updates, visit www.poorproles.com and subscribe to our e-mail list.

Ever wondered how ancient Indian farmers managed to cultivate bountiful crops without synthetic chemicals? In this episode, we journey back to around 700 BCE to uncover the ingenious practices detailed in texts like Vrikshaya Veda and the Berkshire Veda. You'll be amazed to learn how these early techniques laid the groundwork for modern organic farming, employing principles that integrated mathematics, health management, and animal care. We then venture into the heart of these ancient texts, dissecting innovative farming methods that emphasized harmony with the land’s natural uniqueness. From the use of cow dung and composting to the creation of fermented liquid manures, we discuss how these traditional techniques compare to modern sustainable practices like Korean Natural Farming (KNF) and Jadam. You'll get a balanced perspective as we critique contemporary movements such as zero budget natural farming, separating timeless wisdom from pseudoscientific claims. Next, we delve into specific ancient recipes and their modern counterparts, like the fascinating fermentation process of Kunapajala, a potent liquid manure. We spotlight Surapala’s methods and the impressive yield increases seen in crops like mango, coconut, and kiwi when using these ancient techniques. Whether you’re a farming enthusiast or just curious about ancient practices, this episode promises to be both enlightening and delightfully humorous. For sources and to read more about this subject, visit: www.agroecologies.org To support this podcast, join our patreon for early episode access at https://www.patreon.com/poorprolesalmanac For PPA Writing Content, visit: www.agroecologies.org For PPA Restoration Content, visit: www.restorationagroecology.com For PPA Merch, visit: www.poorproles.com For PPA Native Plants, visit: www.nativenurseries.org To hear Tomorrow, Today, our sister podcast, visit: www.tomorrowtodaypodcast.org/   Key Words: Ancient Indian Farming, Vrikshaya Veda, Berkshire Veda, Traditional Farming, Sustainable Agriculture, Korean Natural Farming, Jadam, Fermented Fertilizers, Organic Fertilizers, Crop Yield, Poultry Waste, Marginalized Communities, Fermentation Process, Nutrient Content, Personal Hygiene, Self-Care, Blue Cash Preferred, American Express

In this episode, we're joined by Brandon Rust, founder of Bokashi Earthworks and known for his extensive expertise in cannabis growing. Brandon's work walks the tight rope between understanding conventional agricultural practices and how to maximize yield and data tracking while also embracing many natural farming methods. Why is this balance important, and what does it look like?   Check out Brandon's incredible work on Instagram @Rust.Brandon and if you're looking to buy products from Bokashi Earthworks, visit: https://www.bokashiearthworks.com/?wpam_id=21 As of this episode drop, there is a 25% sale using the code BLACKFRIDAY   To support this podcast, join our patreon for early episode access at www.patreon.com/poorprolesalmanac

This episode of "The Poor Proles Almanac" explores bokashi, an alternative method of composting that utilizes anaerobic fermentation to break down organic waste. Hosts Elliot and Andy, joined by guest host Matt, navigate the complexities of bokashi, drawing comparisons to traditional composting, examining its historical origins, and highlighting its practical applications. The hosts engage in their signature irreverent humor while offering a thorough breakdown of bokashi, from its microbial foundations to its potential benefits and drawbacks. Distinguishing Bokashi from Traditional Composting The episode begins by clarifying that bokashi, while often referred to as composting, is fundamentally different from traditional aerobic composting. Traditional composting relies on oxygen and involves a diverse array of microorganisms working together to break down organic matter, producing heat and ultimately transforming the waste into humus. Bokashi, on the other hand, operates in the absence of oxygen (anaerobic conditions) and utilizes a specific group of microbes, primarily lactobacillus bacteria, to ferment the waste. This fermentation process results in a product known as pre-compost, which can then be further broken down in soil to release nutrients. Bokashi's Asian Roots and Modern Evolution While often associated with Korea, where it is believed to have been practiced for thousands of years, the modern bokashi system was developed in Japan by Dr. Teruo Higa in the late 1970s. Dr. Higa's breakthrough was the creation of EM1 (Effective Microorganisms 1), a pre-packaged blend of microorganisms specifically selected for their ability to effectively ferment organic waste. The episode highlights how Dr. Higa's work made bokashi more accessible for modern living, particularly in urban environments. Traditionally, bokashi involved burying waste in pits, relying on the consistent underground temperature to facilitate fermentation. EM1 allowed for the creation of bokashi systems that could be used in apartments and other settings where burying waste was impractical. The Microbes Behind Bokashi: EM1 and Beyond The episode delves into the composition of EM1, explaining that it primarily consists of lactobacillus bacteria, yeast, and purple non-sulfur bacteria (PNSB). However, there is debate about whether PNSB actually contribute to the bokashi process, as some argue they are ineffective in anaerobic conditions. The hosts acknowledge that EM1 can be expensive and point out that DIY alternatives exist. One option is to buy EM1 once and propagate the microorganisms, similar to maintaining a sourdough starter. Another method involves trying to capture PNSB from the environment, although the hosts caution that this requires further research and experimentation. Creating Bokashi Bran: The Carbon Source Bokashi relies on a carbon source to provide a medium for the microorganisms to thrive. This typically involves using rice bran, wheat bran, or rice hulls. However, the hosts mention that paper or coffee grounds can be used in a pinch, though not ideal due to their moisture content and texture. The episode outlines the process of creating bokashi bran, which involves mixing molasses, water, and EM1, then combining this mixture with the chosen carbon source. The goal is to inoculate the bran with the microorganisms and create a moist environment that supports their growth. The Bokashi Process: From Food Scraps to Pre-Compost The hosts provide a step-by-step explanation of the bokashi process: Choose an airtight container. While commercially available bokashi buckets exist, DIY options using five-gallon buckets with drilled holes or modified lids are also possible. Layer food scraps with bokashi bran. Add a layer of bokashi bran to the bottom of the container, followed by a layer of food scraps (about an inch thick), and then sprinkle more bran on top. Press down the waste. This helps minimize air pockets and create a more anaerobic environment. Repeat layering process. Continue adding layers of food scraps and bokashi bran until the container is full. Seal the container and let it ferment. Store the container in a room-temperature location for two weeks to allow the fermentation process to complete. After two weeks, the bokashi pre-compost will have a distinctive vinegary smell and may be covered in white mycelium, indicating the presence of beneficial fungi. This pre-compost can then be either buried in the garden or mixed with soil in a separate container to finish the decomposition process. Bokashi Tea: Leachate and Its Applications During the fermentation process, a liquid known as leachate or bokashi tea drains from the bucket. The hosts emphasize that this liquid should be used quickly, ideally within hours of collection, and is best suited for indoor plants. They express skepticism about the purported nutritional benefits of bokashi tea, likening it to the weak leachate that drips from coffee grounds or overripe bananas. The Benefits and Limitations of Bokashi The hosts acknowledge that bokashi offers certain advantages over traditional composting, particularly: Ability to compost meat and dairy. The anaerobic environment and low pH created by bokashi inhibit the growth of harmful bacteria that can be present in meat and dairy waste. Reduced odor, insects, and rodents. The closed container system of bokashi minimizes smells and helps prevent infestations. Accessibility during winter. Bokashi can be done indoors, making it a viable option for composting year-round, even in cold climates. However, bokashi also has its limitations: Need for specialized equipment. Airtight containers are essential for bokashi, which can be an added expense. Production of pre-compost, not finished compost. The bokashi process only partially decomposes the waste, requiring an additional step of burying or mixing with soil to create usable compost. Limited scientific research. The hosts point out that there is a lack of rigorous scientific studies comparing the effectiveness of bokashi to traditional composting. Concluding Thoughts: Experimentation and Critical Thinking The episode concludes by encouraging listeners to experiment with bokashi but to approach it with a critical mindset. While bokashi holds promise as an alternative composting method, it's not a cure-all for soil problems and requires careful consideration of its advantages and disadvantages. The hosts emphasize the importance of ongoing observation and experimentation to determine the best composting methods for individual needs and contexts. For sources, transcripts, and to read more about this subject, visit: www.agroecologies.org To support this podcast, join our patreon for early, commercial-free episode access at https://www.patreon.com/poorprolesalmanac For PPA Restoration Content, visit: www.restorationagroecology.com For PPA Merch, visit: www.poorproles.com For PPA Native Plants, visit: www.nativenurseries.org To hear Tomorrow, Today, our sister podcast, visit: www.tomorrowtodaypodcast.org/

We're joined by the Denver Compost Collective to discuss the concept of urban composting and utilizing compost as a tool for building community. How can we leverage our mutual understanding of the importance of soil health and local, healthy food to build inroads with our neighbors? And more importantly, how can their model be replicated across urban spaces globally?   The Denver Compost Collective provides a weekly compost collection service for apartment dwellers. Their community farm partners regularly receive their compost and add it to their soils, which supports the soil greatly: improving its structure, adding fertility for crops, retaining water, and reintroducing critically important microbes back into the earth. This supports the farm’s efforts to grow healthy, natural food for their communities right in Denver. Check out the Denver Compost Collective on Instagram (@DenverCompostCollective) & Facebook, and visit their website for more information: http://www.denvercompostcollective.com   Support this podcast by visiting www.patreon.com/poorprolesalmanac or sign up for our newsletter at www.poorproles.com   

This episode of the Poor Proles Almanac podcast explores the fascinating world of composting, breaking down the process into its fundamental components and highlighting the scientific principles behind its effectiveness. The hosts, Elliot and Andy, along with guest host Matt, engage in their characteristic humorous and rambling style while sharing insights into the art and science of turning organic waste into a valuable soil amendment. Compost: More Than Just Rotting Waste The episode starts by defining compost as the product of decomposing plant waste and food scraps, resulting in a nutrient-rich, fluffy material called humus. Humus is a transitional layer between organic material and soil, essential for plant growth and soil health due to its ability to hold water, provide nutrients, and support diverse soil organisms. The Two Sides of Decomposition: Abiotic and Biotic The hosts explain that compost formation involves two main processes: Abiotic decomposition: Natural chemical reactions like oxidation, reduction, and hydrolysis, which occur regardless of the presence of living organisms. Biotic decomposition: The breakdown of organic matter by living organisms, primarily bacteria and fungi. Bacteria and Fungi: Key Players in the Compost Ecosystem The episode emphasizes the crucial role of bacteria and fungi in composting: Bacteria use enzymes to oxidize and break down organic matter, releasing energy in the form of heat. This is why compost piles often feel warm or even steamy. Fungi are particularly adept at breaking down lignin, a complex molecule found in woody materials. This makes them essential for composting materials like leaves and twigs. The ratio of fungi to bacteria in compost is influenced by the type of materials added. For example, adding more leaves and twigs will encourage fungal growth, while adding more grass clippings will favor bacteria. The Importance of Carbon, Nitrogen, Oxygen, and Water The hosts stress the importance of providing the right balance of essential elements for efficient composting: Carbon: Provides energy for the decomposing organisms. Dry, brown materials like leaves and twigs are good sources of carbon. Nitrogen: Needed for microbial growth and reproduction. Fresh, green materials like grass clippings and vegetable scraps are rich in nitrogen. Oxygen: Essential for aerobic decomposition, the most efficient and desirable type of breakdown. Turning the compost pile regularly ensures oxygen availability. Water: Necessary for microbial activity, but too much water can lead to anaerobic conditions, resulting in the production of methane, a potent greenhouse gas. Maintaining the Ideal Carbon-Nitrogen Ratio The optimal carbon-nitrogen (C/N) ratio for composting is around 25:1. This means there should be about 25 parts carbon for every 1 part nitrogen. Achieving this balance ensures that the decomposing organisms have enough energy and nutrients to thrive. The Heat is On: Mesophilic and Thermophilic Stages As compost decomposes, it goes through different temperature stages: Mesophilic stage: Temperatures between 50°F and 113°F, where a mix of bacteria and fungi begin the breakdown process. Thermophilic stage: Temperatures between 113°F and 170°F, primarily driven by bacteria. The high heat helps kill weed seeds and pathogens. Cooling and maturation stage: As decomposition slows down, temperatures decrease, and mesophilic organisms return. Fungi and actinomycetes play a crucial role in this final stage, producing the desired humus. Vermicomposting: Worms Join the Party The episode briefly discusses vermicomposting, a composting method that relies on earthworms to break down organic matter. Unlike traditional composting, vermicomposting doesn't reach high temperatures, so weed seeds may not be killed. Beyond the Backyard: The Future of Composting The episode concludes by highlighting the potential of composting beyond individual backyard setups: Large-scale composting systems: The hosts mention the Denver Compost Collective as an example of community-based composting initiatives. Human composting: The hosts touch upon the emerging trend of composting human remains as a more environmentally friendly alternative to traditional burial. Key Takeaways from the Episode Composting is a complex biological process involving the interaction of various organisms and environmental factors. Understanding the fundamental principles of composting, such as the C/N ratio and the importance of oxygen and water, is crucial for success. Composting offers a sustainable solution for managing organic waste and improving soil health. The episode underscores the importance of careful observation and experimentation to optimize composting techniques.  For sources, transcripts, and to read more about this subject, visit: www.agroecologies.org To support this podcast, join our patreon for early, commercial-free episode access at https://www.patreon.com/poorprolesalmanac For PPA Restoration Content, visit: www.restorationagroecology.com For PPA Merch, visit: www.poorproles.com For PPA Native Plants, visit: www.nativenurseries.org To hear Tomorrow, Today, our sister podcast, visit: www.tomorrowtodaypodcast.org/

In this episode, we're joined by Kathleen Draper, the Board Chair of the International Biochar Initiative. We chat about the past 3 decades of biochar research, its limitations, and its potential. While biochar gets most of its attention around building soil, it has a number of other potential uses which should be getting just as much attention as its role in some soils. Tune in to learn about some of the many research projects going on across the globe around biochar!   Kathleen Draper is the co-author of BURN: Using Fire to Cool the Earth & is the Board Chair of International Biochar Initiative Learn more about IBI, IBI Membership, and read IBI’s monthly newsletter. IBI offers a Biochar Certification Program to help producers prove the high value of their biochar products. Access training with IBI’s online Biochar Training Program, a 19-part video training series designed to teach the how-to of biochar production and use, how to commercialize products through the study of biochar production technologies, biochar standards and classification.  Follow IBI on LinkedIn, Twitter, Facebook and see their library of videos on YouTube.     Support this podcast by visiting www.patreon.com/poorprolesalmanac or sign up for our newsletter at www.poorproles.com 

This episode of "The Poor Proles Almanac" centers on biochar, a soil amendment with purported benefits but also potential risks. Hosts Elliot and Andy, along with guest host Matt, discuss what biochar is, how it differs from charcoal, its potential applications, and the complexities of using it effectively. What is Biochar and How is it Made? Biochar is a type of charcoal produced by heating biomass in the absence of oxygen to high temperatures (600-950°F). This process, known as pyrolysis, breaks the bonds in the biomass and creates a porous material with a high surface area. While regular charcoal is produced at lower temperatures, biochar's higher production temperature results in greater purity and a reduction of hydrocarbons. This high-temperature pyrolysis creates unique "chemisorption" properties in biochar, allowing it to attract and hold substances on its surface at a molecular level. Biochar can be made using a variety of methods, ranging from simple DIY setups using metal containers in a wood stove to more sophisticated designs like the Annela stove, which utilizes a secondary burn of the off-gases to reach higher temperatures. Biochar as a Soil Amendment: Benefits and Challenges Biochar is commonly touted as a soil amendment that raises pH, acts as a carbon sink, and improves soil health. One of its key benefits is its ability to increase water retention, particularly in sandy soils, which are known for poor water retention. Studies have shown that biochar can increase water retention by up to 20% in sandy soils. Biochar's "chemisorption" properties enable it to absorb and hold nutrients, potentially improving soil fertility. However, freshly produced biochar has a low cation exchange capacity (CEC), which limits its ability to immediately release those nutrients to plants. The CEC of biochar increases over time through oxidation in the soil. This means that the benefits of biochar are not always immediate and can vary depending on factors like the soil type and the biochar's feedstock (the material it's made from). The Complicated Nature of Biochar: A "Yes and No" Story Throughout the episode, the hosts emphasize the complexity of biochar and the lack of definitive answers regarding its use. They often use the phrase "yes and no" to highlight this uncertainty. While biochar can be beneficial, there are also instances where it has had negative effects on soil health. For example, the pH change caused by biochar can suppress beneficial microbial communities, and freshly produced biochar can temporarily absorb nutrients, leading to deficiencies. Some studies have shown that biochar's benefits may only last a few years, and in some cases, it has even suppressed plant growth. There are also concerns about biochar potentially accumulating pollutants and heavy metals, drawing them closer to plant roots. In some cases, the effects of biochar have been negligible, with no observable changes in soil health or plant growth. The hosts underscore that more research is needed to fully understand biochar's interactions with soil and its long-term effects. Charging Biochar and Practical Considerations The hosts discuss the concept of "charging" biochar to enhance its nutrient content. Soaking biochar in nutrient-rich liquids like urine, compost tea, or fish emulsion can increase its CEC and nutrient availability. The episode also touches on the importance of choosing the right feedstock for biochar based on the intended use and location. Hardwood biochar is generally considered better for forest soils, while corn stover or similar materials might be more suitable for pastures or prairies. While there are no hard and fast rules for biochar application rates, a general guideline is around 20 pounds per acre, incorporated into the soil at a depth of 5-10 inches. Conclusion: Proceed with Caution and Observation The episode concludes by emphasizing the need for caution and careful observation when using biochar. It's not a magic fix for all soil problems, and in some cases, it may even be detrimental. However, biochar holds potential for improving soil health, particularly in certain contexts like sandy soils and areas with low pH. The hosts encourage listeners to experiment with biochar, but to do so responsibly and with an awareness of its complexities. For sources, transcripts, and to read more about this subject, visit: www.agroecologies.org To support this podcast, join our patreon for early, commercial-free episode access at https://www.patreon.com/poorprolesalmanac For PPA Restoration Content, visit: www.restorationagroecology.com For PPA Merch, visit: www.poorproles.com For PPA Native Plants, visit: www.nativenurseries.org To hear Tomorrow, Today, our sister podcast, visit: www.tomorrowtodaypodcast.org/

Note: We discuss a fermented tea from poison ivy-- the french word 'ortie', is actually stinging nettle tea. Ferns are also common for a fermented soil amendment in the region. Thanks to Edible Earth for the translation help! Join us as we embark on an enlightening journey with Éric Texier of Brézème Vineyards in south-central France. Éric's path from the nuclear industry to the world of winemaking is nothing short of inspiring. We explore his early influences, including the philosophy of Masanobu Fukuoka, and how he embraced traditional farming methods that honor the land's natural processes. Through Éric's reflections, we gain insight into the profound cultural and generational connections he formed with older, traditional farmers, and the remarkable impact of wild yeast fermentation on his wines. As climate change reshapes the landscape, vineyard techniques must evolve. We discuss how ethical considerations initially drove the shift away from harmful herbicides and pesticides towards sustainable practices. However, as the Northern Rhone region faced increasing challenges from climate change, traditional methods had to be adapted. Listen in as we explore the transition to cover cropping and the careful selection of suitable plants for different soil types, with a focus on how these practices support both the environment and the vineyard's resilience. Finally, we celebrate the dynamic energy of a new generation of farmers in Ardèche, who are revitalizing traditional farming and winemaking methods with a forward-thinking approach. Their enthusiasm for sustainable practices and drought-resistant varietals offers hope for the future. We also touch on the joy of experiencing wine in various contexts, whether through the intellectual appreciation of terroir-driven wines or the simple pleasure of social, convivial drinking. This episode encapsulates the unique journey of wine from vineyard to glass, reflecting the passion and care involved in every bottle. Brézème is available for purchase across the globe, and you can learn more about their wine process at: https://www.eric-texier.com/ Eric can be found occasionally posting about the vineyards on Instagram @Brezame For sources and to read more about this subject, visit: www.agroecologies.org To support this podcast, join our patreon for early episode access at https://www.patreon.com/poorprolesalmanac For PPA Writing Content, visit: www.agroecologies.org For PPA Restoration Content, visit: www.restorationagroecology.com For PPA Merch, visit: www.poorproles.com For PPA Native Plants, visit: www.nativenurseries.org To hear Tomorrow, Today, our sister podcast, visit: www.tomorrowtodaypodcast.org/ Natural Winemaking, Eric Texier, Brezame Vineyards, South-central France, Masanobu Fukuoka, Traditional Farming, Elder Farmers, Wild Yeast Fermentation, Climate Change Adaptation, Northern Rhone Region, Sustainable Practices, Cover Cropping, Vineyard Resilience, Ethical Farming, Drought-resistant Varietals, Ardèche, Young Farmers, Revitalizing Traditional Methods, Modern Sensibilities, Terroir-driven Wines, Intellectual Pursuit, Casual Drinking, Carbonic Maceration, Wine Storage, Wine Culture

We're back for season 3! This episode of the Poor Proles Almanac podcast focuses on Masanobu Fukuoka and his "do-nothing" farming method. Matt, a guest host, guides listeners through Fukuoka's life and philosophy, emphasizing the interconnectedness of natural systems and the importance of minimizing human intervention in agriculture. Fukuoka's Early Life and Revelation: Masanobu Fukuoka was born in 1913 in Japan, the son of a citrus farmer. He studied microbiology and agricultural science, even working as an agricultural customs inspector. Despite his scientific background, Fukuoka experienced a turning point during a bout of pneumonia at age 21. This illness led to an existential crisis, culminating in a profound experience where he felt he "understood nothing." This realization, sparked by the sight of a heron and the feeling of his doubts being swept away, marked a shift in Fukuoka's perspective. From Abandonment to "Do-Nothing" Farming: Initially, Fukuoka tried to apply his newfound understanding through complete abandonment of his father's orchard, leading to disastrous results. He recognized that true natural farming wasn't simply neglect, but rather a nuanced approach requiring observation and adaptation. This experience led him to develop the concept of "do-nothing" farming, which emphasizes minimal intervention and working in harmony with nature. It's important to note that "do-nothing" is a somewhat misleading name, as the method still involves work, but significantly less than conventional methods. Seed Balls and Principles of Natural Farming: One of the distinctive practices of Fukuoka's method is the use of seed balls, a mixture of clay, compost, and seeds. These seed balls, inspired by animal droppings, protect the seeds and allow them to germinate in suitable locations. Fukuoka's method is guided by four key principles: no cultivation, no chemical fertilizers, no weeding by tillage or herbicides, and no dependence on chemicals. These principles underscore the idea of allowing nature to take its course, fostering a balanced ecosystem within the farm. The Importance of Context and Fukuoka's Legacy: Fukuoka stressed that his methods were developed for his specific environment in southern Japan. However, he also emphasized the importance of understanding local contexts and adapting methods accordingly. While his techniques might not be directly transferable, his philosophy of observation, humility, and working with nature holds broader relevance. Fukuoka's work received international recognition, highlighting the growing interest in sustainable and ecological approaches to agriculture. The episode concludes by emphasizing the connection between Fukuoka's methods and broader themes of agroecology and sustainable living, highlighting the need to consider the social and philosophical dimensions of food production. The hosts also encourage listeners to reflect on their own relationship with the environment and the food they consume. For sources, transcripts, and to read more about this subject, visit: www.agroecologies.org To support this podcast, join our patreon for early, commercial-free episode access at https://www.patreon.com/poorprolesalmanac For PPA Restoration Content, visit: www.restorationagroecology.com For PPA Merch, visit: www.poorproles.com For PPA Native Plants, visit: www.nativenurseries.org To hear Tomorrow, Today, our sister podcast, visit: www.tomorrowtodaypodcast.org/