HeyJaredEcological Integration
Permaculture Instructor and Land Manager at Heart-Culture Farm Community.
- Indexed issues, last 90 days
- 8
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- Sep 26, 2026
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- Jul 3, 2026
Latest issues
I Love Aphids: Everyone’s Favorite Meal (opens the original)
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Everyone loves to eat aphids. A fatty high-protein meal in an easy package, aphids don’t even try to run away. They have no defensive spines, armor, or irritating hairs. They don’t make toxins to deter predators. They clump together in groups that are easy to catch. They even create a bonus food source: a high-sugar syrup of concentrated plant sap that they excrete as honeydew (otherwise known as aphid poop).By “everyone,” of course, I mean many members of the community of all life—in this case,
Rational Escalation of Conflict in Community (opens the original)
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Conflict is the hardest part of community. No matter how idealistic we are, or how well-thought-out our policies, people will misunderstand each other, get upset, and sometimes flat-out dislike each other.We don’t have to be afraid of conflict. In fact, becoming skilled at managing social discomfort is a vital skill when you live in community. At Heart-Culture, we say that comfort is not the goal—intimacy is the goal. When you feel connected to people, you are more likely to give them the benefi
From Illegal to Mandatory (opens the original)
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One person can make a difference. It’s hard to feel the truth in that, when so many big problems need our help. When I lose heart, I repeat my mantra: “One tree does what one tree can do to make a forest, and I do what one human can do to make a livable ecosystem.”What about instances where doing the ecologically beneficial act requires breaking human laws? Watch the video below for an inspiring example of one man, Brad Lancaster, who broke the law in Tucson, Arizona thirty years ago. When his n
Symbiotic Cycles: Participating in the Community of All Life (opens the original)
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Originally Published in COMMUNITIES: Life in Cooperative Culture, No. 191 (Summer 2021): 26-27. Republished here so I can focus on canning pears!On a sunny August day, I strap on my work belt and head for the garden. The sheep call from the barnyard, reminding me that hay is boring. Fortunately, the willow fences need pruning to open up the pathways.In the Willamette Valley, we have adequate grass to feed sheep for most of the year. But during two different seasons, the grass is insufficient. In
Dominate or Participate: Technology and the Community of All Life (opens the original)
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A few weeks have slipped by while I’ve been deep in the throes of teaching a Permaculture Design Certificate course. Also, harvest season has begun: Kara’s Sweatshop officially opened August 1 with canning peaches, followed by blanching and freezing green beans, grating 30+ gallons of summer squash, baking a 9x batch of zucchini chocolate cake, and boiling up a 2-gallon batch of sweet corn daily for the freezer. If you don’t like it hot, stay out of my kitchen!<a class="image-link image2 is-view
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