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Transition Network international

How we make space for nature: Transition Langport

Transition Langport started with the appreciation and love of nature at its heart, for nature, with its abundance and support for life, is what brings so many of us together. We want to protect, enhance and value nature’s life supporting qualities. As a community we are lucky to live

Transition Hubs meeting 2014: a ‘lot’ to share

Responding to Ted Trainer: there’s a lot more to Transition than community gardens

Ted Trainer’s recent paper, Transition Townspeople, we need to think about Transition: just doing stuff is far from enough!, generated a certain amount of attention at the recent Degrowth conference in Leipzig. Most of what I would say in response to it I have already said in previous exchanges

Mary-Jayne Rust on “reconnecting to the rest of nature”

Mary-Jayne Rust is an art therapist, a Jungian analyst, a feminist psychotherapist and an ecopsychologist. She runs a small private practice seeing individuals in North London, and also gives talks, workshops and courses and seminars in the field of ecopsychology. She is the editor, with Nick Totton, of the recently

The September 2014 Round-up of What’s Happening out in the World of Transition

This month’s Roundup covers stories from July and August, so we’ve quite a bit to get through! In July, Transition City Lancaster and Transition Network came together recently to hold the first trial Roadshow. It was the pilot for another four that will run over the next seven

Caspar Walsh on nature, writing and community

Caspar Walsh’s childhood combined “experience of nature, of writing, rehabilitation from crime, drugs and alcohol, and generally a pretty dysfunctional upbringing”. “I had these three things which were nature, writing and community” he told me. After years as a professional writer, he had what he calls his “aha moment”

How to make Transition plum & almond cake

Last night I attended the book launch, at Schumacher College, of Julian Ponsonby’s new book Gaia’s Feasts. It contains many of the recipes used in the College’s kitchen, which, as anyone who has ever eaten there will know, produces incredible meals on a daily basis, strongly rooted