The first 2 weeks of eating 100% wild, hand foraged food as part of the Wildbiome Project. Picture this. We are preparing for a busy...

What a week! So many ups and downs, yet also at times an unusual slowing down, a sense of calm spaciousness, so rare in modern life....

A couple of days in and I’m feeling so much respect to our hunter-gatherer forbears, to @monicawilde  for eating wild for a full year and...

And so it begins... The Food Breakfast was smoked mackerel on a bed of wild greens: bistort, ground elder, dandelion, lesser celandine,...

If you are what you eat, what happens if you only eat wild food? Charlie and Emily of The Old Way will be eating 100% foraged food for 3...

I’m writing from my fireside on the edge of Dartmoor where just a few days ago a judgement in the High Court proclaimed it illegal to...

When the Old Way year group camped out with the San Master Tracker Project in the Kalahari last year...

There was a moment a few weeks ago when I watched the sun setting over the distant tors of Dartmoor and i saw her far far away. Over a...

What does it mean to be indigenous to place? Indigenous peoples around the world by definition have a strong connection to the land on...

By the banks of the estuary of the river Dart in Devon, I catch Charlie Loram of The Old Way year course and he shares some great tips...

When we go seeking wild food, whether foraging, hunting or fishing, we are reenacting our ancestral past and are ‘exercising’ our minds and

Eating food from the land deepens our understanding of what it means to be indigenous to place and putting squirrel on the menu is a delicio

Part of the vision of The Old Way yearlong course is enmeshed in a bigger picture to support the preservation of traditional skills, in part

Dirt-time will give us a better understanding of the inter-connectedness of life

I grew up in rural Kent in the 70’s with the freedom to roam a hundred acres of woods and fields teeming with birds, butterflies and four-le