Michelle
Bioregionalism for Resilient Living
Excerpt from the ‘Social Dimension’ of Gaia Education’s online course in ‘Design for Sustainability’
Bioregional awareness teaches us in specific ways. It is not enough to just ‘love nature’ or to want to ‘be in harmony with Gaia.’ Our relation to the natural world takes place in a place, and it must be grounded in information and experience.
— Gary Snyder
Michelle Guests on The Mike Nowak Show
On Sunday, August 13th, Michelle was a guest on The Mike Nowak Show 1590. Click the image to listen to the podcast of Peggy Malecki and Lisa Hilgenberg interviewing Michelle to hear their discussion about suburban permaculture, edible forest gardens, fruit tree guilds, and 2018 courses!

Foraging a Taste of Nature
Foraging is growing in interest and popularity thanks, in part, to the growth of microbreweries, "farm-to-table" and "field-to-table" restaurants that source local, farm raised, and foraged ingredients like ramps, dandelion greens, violet flowers, mushrooms, fiddlehead ferns, and garlic mustard. People are excited about these new foods, flavors, and smells and want to experience more.
Fascination with foraging is really a return to our roots. Our ancestors fed themselves primarily from foraging. Acorns, greens, root vegetables, mushrooms, nuts, seeds, fruits and berries all grew in abundance within the forests, along the waters' edge, in meadows and prairies. Families had their favorite spots to harvest, and children carried on the tradition.