Northey Street City Farm in Brisbane

We consider the vital connection to the elements of nature to be integral to learning and offer practical skills that can be utilised every day in your own garden space or working environment. Being based in the Magical Bundjalung Country - the Northern Rivers 'Rainbow Region' of Northern New South Wales, Australia, 'Growing Roots' offers a huge range of functional and cutting edge experimental permaculture systems for students to explore. From the intensive, highly productive market gardens of ‘The Farm’ at Byron Bay through to Rural Food Forests, Agroforestry Systems, Bush Tukka Gardens and the Great Wilderness of our Subtropical and Cool Temperate Rainforests, the teachings of nature - and humans creative dance within it - are vast and profound. We utilise the following 12 principles of Permaculture.

Northey Street City Farm in Brisbane is the training ground for The Growing Roots Team
https://www.growingrootspermaculture.com/

Our leased plots of land on this project amount to over one acre, that we have been establishing since 2017. These plots function as a regenerative market garden and a living classroom for our regenerative farming courses. Inspired by the productivity, resilience and diversity of food forest production, this project is guided by the principles of natural succession, commencing as an intensive annual vegetable production system in coordination with Hungry Earth Ecology, evolving ever onwards towards a subtropical food, fuel and fibre forest – with increasingly tropical species being integrated as the microclimate improves with each year of growth. We specialise in supplying cultural foods of the tropical peoples of the world – with many of our regular clients originating from food traditions of the tropical pacific, South East Asia and the Americas. During the cooler months we grow more traditional foods of the temperate regions of the world catering to European and Japanese cuisines. We have a committed pool of local chefs that support our project and push their own culinary boundaries by continuing to integrate new flavours to their menu as our seasonal harvest changes from month to month.