Eatweeds Podcast: For People Who Love Plants Robin Harford

Welcome to Episode 50 of the Eatweeds podcast, where host Robin Harford takes us on an auditory journey into the world of sound art and ecoacoustics with guest Jez riley French.

In this episode, titled 'The Sound of Trees', we dive into the fascinating world of listening to plants and the hidden layers of sound that surround us.

Jez, a leading British sound artist, shares the behind-the-scenes details of his latest exhibition in the Forest of Dean, revealing the actual internal sounds of plants and trees through his self-built microphones.

The immersive live installation aims to change the way we engage with forests, moving beyond their traditional leisurely use.

Highlights of the episode include Jez's discussion on the ethics of field recording, the importance of listening on nature's terms, and the significance of durational listening.

He also sheds light on the often overlooked history of women in sound art and field recording, challenging the conventional narratives that have long dominated these fields.

Listeners are encouraged to rethink their relationship with nature and sound, embracing the complexity and beauty of the world's acoustic environment. 

Whether you're a seasoned sound artist or new to the concept of ecoacoustics, this episode offers a fresh perspective on the art of listening and the power of sound to connect us more deeply with the natural world.

Tune in for an enlightening conversation that will leave you with a newfound appreciation for the sounds that often go unnoticed.

Show notes are below for a deeper dive into Jez riley French's work, and the transformative power of sound.
Connect With Jez riley French
WebsiteLinktreeFacebookInstagramSoundwalk: The Secret Sounds of TreesCredits
Many thanks to Pheobe riley Law for permission to use her photo of Jez in the episode artwork.
WebsiteInstagram
Back Matter
Follow me (Robin Harford), for the latest updates and insights around foraging and wild food on Facebook, Instagram, and YouTube.
And if you're ready to discover the secrets of Britain and Ireland's wild plants, get my bestselling foraging book. In it I teach you how to safely thrive from nature's larder.

In this episode, #49 of the Eatweeds podcast, I sit down with Helen Kearney at the Betonica herb school on a lazy Summer day in the Devon countryside.
We dive into the added value herbalists bring to the strained National Health Service (NHS) and discuss Helen's path from being inspired by her grandmother to becoming a medical herbalist and educator.
We tackle the evolution of medicine since World War II, highlighting the crucial role of self-care and the struggle for herbal medicine's legal recognition.
Helen shares the comprehensive training that goes into becoming a skilled herbalist and how Betonica equips students with necessary business skills to make the practice successful.
Our discussion also spans the integration of herbal medicine into the NHS, social prescribing, and the need for herbalists to actively engage with their communities.
I wrap up the conversation by exploring how herbalism is becoming more inclusive, the shift in gender dynamics in the field, and Betonica's community-focused principles.
Helen details her vision for Betonica as more than just a school; it's a place that connects and builds community in response to healthcare challenges.
Join me in this episode for a direct discussion on personal experiences and insights into the future of medical herbalism.
Connect With Helen Kearney and the Betonica Herb School
Betonica on FacebookBetonica on InstagramBetonica School of Herbal Medicine websiteBack Matter
Follow me (Robin Harford), for the latest updates and insights around foraging and wild food on Facebook, Instagram, and YouTube.
And if you're ready to discover the secrets of Britain and Ireland's wild plants, get my bestselling foraging book. In it I teach you how to safely thrive from nature's larder.

In this episode of the Eatweeds podcast, Robin Harford invites the seasoned forager, Andy Hamilton, for a deep and meaningful conversation about the evolving world of foraging, wild food, and wildcrafting.
They take listeners on a journey, reflecting on their first meeting years ago and exploring the transformation of the foraging community's online presence over the years.
Connect With Andy Hamilton
FacebookAndy's websiteAndy's Youtube channelBack Matter
Follow me (Robin Harford), for the latest updates and insights around foraging and wild food on Facebook, Instagram, and YouTube.
And if you're ready to discover the secrets of Britain and Ireland's wild plants, get my bestselling foraging book. In it I teach you how to safely thrive from nature's larder.

In this episode of Eatweeds, host Robin Harford interviews Matthew Pennington, co-owner of The Ethicurean restaurant. 
Matthew discusses the restaurant's philosophy of using 80-90% of its ingredients from its own Victorian walled garden and orchard, as well as from local suppliers. He also talks about the importance of foraging for wild food, and how it can help to connect us to the natural world.
Other topics covered in the episode include:
The challenges of running a sustainable restaurantThe importance of using seasonal ingredientsThe art of fermentationThe future of foodThis episode is a must-listen for anyone interested in food, sustainability, and the natural world.
Connect With The Ethicurean
FacebookInstagramThe Ethicurean websiteBack Matter
Follow me (Robin Harford), for the latest updates and insights around foraging and wild food on Facebook, Instagram, and YouTube.
And if you're ready to discover the secrets of Britain and Ireland's wild plants, get my bestselling foraging book. In it I teach you how to safely thrive from nature's larder.

This week on the Eatweeds podcast, we travel to the remote, idyllic region of Abruzzo, Italy, a haven for foragers, to meet our special guest, Marta Udalowa. Originally hailing from Poland, Marta has turned her passion for wild foods into a lifestyle, immersed in the bounty of nature.
Join host Robin Harford as he engages in a fascinating conversation with Marta, a master pickler, about life in the Italian countryside, the art of foraging, and the delightful practice of pickling and preserving. This episode shines a spotlight on how Marta bridges the gap between the wild and the kitchen table, making the most of both cultivated and uncultivated plants.
In episode 46, "Foraging In Italy", you'll discover:
- The magic and abundance of Abruzzo’s unique flora, a true paradise for foragers.- The secrets and techniques of pickling and preserving, passed down through generations and honed by Marta to perfection.- The value and satisfaction of country living, and how the line between wild and cultivated foods can blur in a beautiful synergy.- Marta’s personal experiences and stories of foraging in Italy, offering a fresh perspective on wildcrafting.
Whether you're a seasoned forager or just starting to explore the world of wild foods, you won't want to miss this insightful and inspiring episode. Discover how Marta's Italian adventure can provide you with new ideas for your own foraging practices, and maybe inspire you to try your hand at pickling!
Connect With Marta (Forager In Italy)
FacebookInstagramMarta's recipe for pickled cherriesBook your stay on Marta's smallholding, Il Monte FarmhouseBack Matter
Follow me (Robin Harford), for the latest updates and insights around foraging and wild food on Facebook, Instagram, and YouTube.
And if you're ready to discover the secrets of Britain and Ireland's wild plants, get my bestselling foraging book. In it I teach you how to safely thrive from nature's larder.

Join us for a breath of fresh air with episode 45 of 'Eatweeds,' a podcast dedicated to celebrating the joy and richness of wild food. Our host, Robin Harford, transports us away from the bustle of daily life, inviting us to pause, reflect, and savor the exquisite moments of being at one with nature.
In this special episode, Robin trades his traditional role as host to become our storyteller, bringing to life his personal essay on the pure, simple beauty of gathering Hawthorn flowers for syrup.
Key topics covered include:
- The art and wonder of foraging, in this case, focusing on the hawthorn.- The transformative process of wildcrafting, turning simple hawthorn flowers into a tantalizing syrup.- Embracing nature's cycles and the magic of spring when hawthorns bloom.
Robin takes us on a sensory journey, painting a vivid picture of an English spring, when Hawthorn trees burst into life, their branches heavy with cream-colored blooms. As he walks us through the process of gathering these delicate blossoms, we are immersed in a fairy-tale landscape where bees dance joyously around the flowers, and the early morning dew brings a glistening freshness to the day.
But this episode is about more than just the act of gathering hawthorn flowers; it's a meditative exploration of our connection to the natural world. As Robin shares his experience, we learn how foraging becomes a kind of alchemy, transforming not just the flowers into syrup, but the forager into an integral part of nature's narrative.
Robin eloquently conveys the sheer joy and vitality that come from engaging directly with nature, infusing life with a rustic simplicity that's often missing in our urbanized existence. Making hawthorn syrup becomes a meaningful ritual, a way to weave nature into our everyday routines, creating an escape from emails, screens, and the never-ending scroll of modern life.
In this enchanting episode of 'Eatweeds', Robin invites you to join him in saying yes to the delight of gathering Hawthorn flowers and invites you to rediscover a connection that nurtures not just our bodies, but our souls.
Tune in, step out, and allow the wild to feed your spirit with Eatweeds!
Back Matter
Follow me (Robin Harford), for the latest updates and insights around foraging and wild food on Facebook, Instagram, and YouTube.
And if you're ready to discover the secrets of Britain and Ireland's wild plants, get my bestselling foraging book. In it I teach you how to safely thrive from nature's larder.