Joan Bailey

Sep 3, 2024 | okinawa.stripes.com | Joan Bailey

Every January, after the New Year celebrations end and the decorations get put away, Yayoi Minowa turns her attention to miso. Once a week, from January to March, she will boil beans, measure salt, stir in koji (mold grown on rice that is essential for making miso), smash the beans, and stuff the mixture into 18-kilogram barrels. These will, in turn, be stored in a cool dark place to while away the spring and summer months.

Sep 19, 2023 | japan.stripes.com | Joan Bailey

Every January, after the New Year celebrations end and the decorations get put away, Yayoi Minowa turns her attention to miso. Once a week, from January to March, she will boil beans, measure salt, stir in koji (mold grown on rice that is essential for making miso), smash the beans, and stuff the mixture into 18-kilogram barrels. These will, in turn, be stored in a cool dark place to while away the spring and summer months.

Mar 28, 2023 | permaculture.co.uk | Vera Greutink |Graham Burnett |Stephanie Hafferty |Joan Bailey

Author, gardener and YouTuber, Vera Greutink (GrowntoCook) grows her own food in the Netherlands on a quarter acre / 0.1 hectare. Here she shows 10 easy perennial vegetables that can be grown for harvesting during spring, often known as the ‘hungry gap’. Many of the 10 are suitable for growing in an edible forest garden and are beautiful, so your plot will be both delicious and eye-catching.

Feb 28, 2023 | smithsonianmag.com | Joan Bailey

From the outside, the David Parr House looks like a typical terraced building in Cambridge, England. Inside, however, the walls of this seemingly unassuming home are adorned with friezes, stained glass, gilded molding and vibrant designs, all crafted by decorative artist David Parr between 1886 and 1927. A representative of the Arts and Crafts movement, which prized handcraftsmanship above mass-produced objects, Parr’s house-turned-heritage site opened to the public in 2019.