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An excellent book on soil science everyone should read, is “Teaming With Microbes,” by Jeff Lowenfels and Wayne Lewis. Cheers!

I dont see a difference between that and permaculture.

The liquid carbon cycle and optimizing photosynthetic output for feeding soil biology and boosting grass productivity through applying the principles of soil health and regenerative ag are the key here. - minimal soil disturbance including of soil biota (eg eliminate vet meds that kill dung beetles, etc; minimize or eliminate tillage; reduce & eventually eliminate synthetic chemical fertilizers etc). - living plants covering the ground year-round; with roots feeding biology - mulch / Armour on the ground - biodiversity- multi-species forage cover crops, livestock species - adaptive grazing management with short duration high density grazing, move before over-defoliation or repeat defoliations, and long rest for forage recovery Enhances ecological functioning Soil becomes a healthy habitat for life. Energy/ C flow & cycling Soil aggregation, porosity. Water cycle - infiltration, whc. Nutrient/ mineral cycle Healthy community (in soil, plants, livestock, people

An interesting video, in which I learnt a lot about milk. Jon pointed out how supporting local producers, provides food security over supermarkets or large suppliers. It reminded me of Jon, owner of Proof Bread, Arizona who I've followed on YT. He sourced his flour locally. When the coronavirus panic caused shortages in 2020, small bakeries who bought their flour from large central suppliers had trouble getting flour, while Jon's supply was secure.

I loved this video. Baking bread myself, I appreciate artisan bakeries, and have visited many. Some 25 years ago, I used to visit a wonderful bakery in Lechlade called "The Flour Bag" run by a French baker Maurice Chaplais. I was so disappointed when he moved away. Luckily, Max Abbot came along and opened the Sourdough Revolution. I live locally, and can vouch for the quality of his loaves - on a par with my favourite bakeries which include the Dusty Knuckle (Dalston, London), Six Chimneys (Cheltenham), Imma the Bakery and The Wild Frog (both in Stoke Row near Henley-on-Thames). There has been a great flowering of craft bakeries and there are, of course, many other fine ones that I could mention. I'm familiar with the cafe that switched to their own loaves without telling customers. Since the video presenter and guest didn't name the cafe, I won't either. The cafe clearly based their white sourdough on the Sourdough Revolution, because I only realised the switch when I spoke to one of the cafe's staff. I've just been diagnosed with coeliac disease which means that I have to give up gluten which is found in wheat, barley and rye. I still love shopping directly from producers at farmers markets and farm shops and look forward to more videos like this.

The whole fishing industry is unnecessary - unethical & easily replaceable

I thought it was black friday today, but realized I didn't actually want to buy anything, 2023 products are built to fail, the £3K 2020 lenovo thinkpad I type this on is falling apart, I and space key barely work, and I look after my stuff... my 2009 IBM thinkpad is still going like it did from factory with nothing wrong with it and over a decade of heavy use...consumerism shouldn't function when products are poor...but people are programmed by advertisments sadly.

Oh please! Farmers have been diversifying in the UK for years!

I'm a male counselor, female patients overwhelmingly prefer me to a female counselor. Also, I'd estimate about 85 percent of counselors are female. Needless to say, my practice is flourishing and lucrative!

I really enjoyed our chat 💛 Thank you New Table Podcasts for everything you’re trying to do through these dynamic fabulous podcast episodes 😃👏👏👏

What a great guy and farm. Jon and Sarah are truly changing the world for the better.

Really great interview, thought provoking and inspiring, thank you!

"Promo SM" 😇

Really interesting, I've never thought of my wardrobe funding my wardrobe.

This is so great! I love bread and I learned so much. Thanks for explaining to me why THIS sourdough tastes better than any other q 42:28

Love this! What an amazing conversation about sourdough and bread in general. I had no idea about that supermarket practice, so this is totally eye opening. Way to go guys, I’m looking forward to more episodes.

Such a good video! Really excited to watch the first episode ❤