The Hiša Franko garden, with its breathtaking views of the mountains around us, sits behind our dining rooms and is more than a collection of plants or source of herbs and vegetables. Since the 1970s, we have cultivated it through a low-intervention permaculture approach, allowing it to evolve into a living system and network of relationships among soil, microorganisms, insects, weather, water, compost, roots, and the people moving through it. Everything influences everything else.

In our editorial, we take a deeper look at the people, plants, and practices that shape our culinary ecosystem.

Read more