North Glasgow Community food Initiative (NGCFI) is currently recruiting for Sessional Gardeners, to work with volunteers in Milton Community Garden and / or within our growing spaces in Royston and Hamiltonhill at the sessional rate of £14/ hour.

Our network is growing! We are delighted to announce our two newest ScotLAND Learners!

What if you’re a farmer approaching retirement age without succession arrangements in place? Sue Manning and Tober Brown, the current owners of Tombreck Farm in Perthshire, are facing this dilemma – as do many farmers in Scotland.

At noon on Tuesday 10th January 2017 the charity Abundant Borders will launch its innovative food project.

Bringing together skilled trainers, volunteers and trainees from across the Borders, the project aims to teach participants the basics of good food, how to grow fruit salads and vegetables for yourself, and the art of cooking simple nutritious and tasy meals. The launch takes place at Splash on Eyemouth Harbour.

The Scottish Communities Climate Action Network (SCCAN) invite you to our Annual Gathering 9.30-4.30 on Saturday 4 February 2017, David Hume Tower*, George Sq, Edinburgh EH8 9JX.

As part of ScotLAND we are excited to announce the opportunity to take part in our Group Visit Scheme. The scheme provides the chance to learn about permaculture in practice by visiting a ScotLAND Centre.

We are excited to announce our 2017 Permaculture Scotland gathering will be held on the 30th June-2nd July. Our fantastic venue will be the Hidden Mill in Galloway, a 15 acre permaculture small-holding and ScotLAND Learner. More details to follow soon, get it in you diary now!

The Permaculture Scotland Working Group met in Dumfries to celebrate the success of the gathering in June and to learn more about sociocracy and how we can apply it to our Working Group.

By Beth Ramsay

Hello my name is Beth and I am the new Outreach Worker for Permaculture Scotland. I will be providing outreach support for the project “ ScotLAND Phase 2: Engaging hard to reach communities”: