They want to; we need to give them this last chance to create forests, soils, clean waters, clean energies, secure communities, stable regions, and to know how to do it from hands-on experience.
BILL MOLLISONThe first time I saw a review of one of my permaculture books was three years after I first started writing on it. The review started with, “Permaculture Two is a seditious book.” And I said, “At last someone understands what permaculture’s about.”
More Bill Mollison Quotes
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Permaculture challenges what we’re doing and thinking – and to that extent it’s sedition.
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Wealth is a deep understanding of the natural world.
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The tragic reality is that very few sustainable systems are designed or applied by those who hold power, and the reason for this is obvious and simple: to let people arrange their own food, energy and shelter is to lose economic and political control over them.
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You can’t get the mud huts right if you haven’t got things right where you are. You’ve got to get things right, working for you, and then go and say what that is.
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Brambles, in particular, protect and nourish young fruit trees, and on farms bramble clumps (blackberry or one of its related cultivars) can be used to exclude deer and cattle from newly set trees.
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We have to let nature put what’s left together, and see what it can come up with to save our ass.
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I think Americans are so poor it’s pitiful, because you don’t understand the natural world at all.
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Use all the skills you have in relation to others – and that way we can do anything.
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I’d come into town from the bush – after 28 years of field work in natural systems – and become an academic. So I turned my attention to humans, much as I had to possums in the forests.
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Our forest ancestors may well have followed some such sequences for orchard evolution, assisted by indigenous birds and mammals.
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The worst thing about permaculture is that it’s extremely successful, but it has no center, and no hierarchy.
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If people want some guidance, I say, just look at what people really do. Don’t listen to them that much.
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Don’t worry about being able to identify each of these plants (in your designs for clients). The world is full of botanists and horticulturists. All you have to do is design.
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Open pans of maple sugar can have the surface ice removed regularly (each day) until a sugar concentrate remains. Salts in water, and alcohol in ferment liquors can be concentrated in the same way.
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I could never teach people to be philosophers – and if I did, you could never make a gardener out of them.
BILL MOLLISON