Come Learn by Doing with SEED: Building Classrooms and Growing Gardens

By |August 27th, 2015|

Building plans for our new classroom space have been finalised and the change in season is begging for more mud bricks to be made soon. We are looking forward to creating a new space here at Rocklands that provides for the growing demand for environmentally conscious learning experiences and the exponentially growing Seed bank.   The materials […]

APT Applications for 2015 Opening Soon

By |April 1st, 2015|

The Youth and the Green Economy Internship ended with a bang last November and the physical presence of last years graduates has been very much missed at Rocklands Urban Abundance Centre, although though their green footprints are always evident within the gardens and landscapes. The graduate’s actions are now a legacy left to Rocklands Primary School […]

APT Internship weeks 12 to 15 – Berry cages, Food Freedom and transformation

By |October 23rd, 2014|

In the previous weeks we implemented our designs and planted a Zone 2 Garden, which encompasses a food forest, indigenous windbreak and staple crop production. The next step in this system was to install the water management systems and to construct a berry cage.

The berry cage has been placed in the south eastern side of […]

APT Internship weeks 9, 10 & 11: Designing, Tweaking & Implementing a Staple Food and Food Forest System

By |September 8th, 2014|

Our Interns designed a Zone 2 system in their design week and we implemented it over three weeks.

To speed up the implementation, we hired a small TLB (digger/loader) in to cut off the first layer of Kweek or couch grass over an area of about 200 m2. That in itself was a challenge as sand […]

APT Internship Week 7: Natural Building

By |August 13th, 2014|

In our urban landscapes, we see the consistent use of inappropriate materials and designs that create an imbalance within all the surrounding systems. In our cities, institutional environments and housing developments we see and feel the dominating presence of these spaces. Built spaces are designed to influence our thoughts, emotions, behavior and our movement.

The current, […]

Permablitz at Mitchell’s Plain Rehabilitation Centre

By |August 13th, 2014|

Our incredible Accredited Permaculture Training Interns put their knowledge to good use and permablitzed (permaculture blitzed!) the St. James In-Take Centre in Mitchells Plain: a rehabilitation centre created and supported by a wonderful woman called Roslyn where she works with recovering addicts from her home. Her permablitz team is designing the gardens’systems so that it […]

APT Internship Weeks 5-6: Permaculture Design

By |August 1st, 2014|

In our different contexts, we face challenges on a daily basis that are socio-economic and environmental. The urban spaces we live in in Cape Town have been designed through a very particular socio-economic agenda, with little concern for our natural resource base.

The Cape Flats area was created in the era of resettling people along racially […]

APT Internship Week 4: Green Technologies Part 2

By |July 16th, 2014|

Week four of the internship was an interesting one that saw interns acquire a diverse range of skills from cutting sheet metal to stitching shwe-shwe fabrics, as the participants continued with the completion of their solar cookers and solar dryer and created new green technologies.

The kitchen is in many ways the energy center of the house. […]

APT Internship Week 3: Green Technologies

By |July 2nd, 2014|

In week 3 of the Accredited Permaculture Internship Programme, participants were reintroduced to alternatives technologies. We visited energy systems within SEED’s naturally established environment at Rocklands to identify energy pathways and natural processes that could assist in providing innovative solutions that harness free energy.

In assessing the socio-economic challenges that our societies face globally, we looked […]

APT Internship Week 2 : Food is Medicine

By |June 25th, 2014|

We returned to food in week two of the internship with a somewhat simpler menu, but explored sugar-free desserts as a bonus. Our steamed vegetables with a soya sauce, ginger, garlic, chili and herb dressing was still a hit. The salad was full of anti-oxidants – fresh brassica leaves (pak choi, rocket, mizuna, tatsoi) and […]