For a plastic-free lunch. You’re in the mountains so you need a packed-lunch. A sandwich is easiest to make and you want to wrap it up in something lightweight. Your lunchbox is a little bulky and excessively heavy. What do you wrap it in ? Cling Film ? Foil ? NO ! Here is a better option: a bees wax wrap — water-resistant & zero-waste … Continue reading DIY Bees Wax ‘Cling Film’
We left Parajuru October 21st, performed a well-needed beach clean-up and headed to Barra Nova — another fisherman’s village up the coast. Our time here has been very enjoyable as we’ve continued to discover ways to limit our plastic consumption. Indeed, the Zero Waste Voyage is not just an excuse to travel around the world, it’s an exploratory voyage to discover ways to limit … Continue reading Barra Nova, Brazil – Zero Waste swaps
After a month of preparation in London: immunisations, camping gear list, kitesurfing gear, medicine kit, home-made cosmetics, plane tickets, accomodation, insurance … We finally made it to Brazil. The plane ride itself was quite eventful. First we were told there wasn’t enough room for our surf bag when there was. Then in Germany, after running through the airport with my kiteboarding harness aroud my waste … Continue reading The Zero Waste Voyage week 1
I’ve always liked ‘all in one meals’ – those with protein, veggies and carbs mixed all together that I can stick in a tupperware and bring to school. I decided it was time to make a veggie bread with a perennial twist so I experimented with this dough recipe and it turned out to be some sort of an Italian focaccia ! This recipe takes some … Continue reading Oaty Asparagus Focaccia from Céline’s Perennial Kitchen.
Last December while on the Big Island of Hawai’i I got the opportunity to do something rather special. Here is the story: At 8 am sharp my friend Ann called me from Puna, a district about 40 minutes away from the centre of town – one of the hippiest towns in the world. “I have a 200 pound boar in the cage, do you and … Continue reading Cheap, lean, sustainable meat from Hawaii to Europe