I CAN’T VOUCH FOR WHAT IT’S LIKE, as I cannot bear to watch, but for those of you who have asked when you can see my recent ‘Martha’ appearance: It’s online now.
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FROM THE WEEKLY PODCAST
smarter fall (and spring) cleanup, with doug tallamy
WHEN I TALKED to Doug Tallamy in February around the publication date of his latest book, “Nature’s Best Hope,” I didn’t want to go on and on about the advice in it regarding smart fall cleanup, which is one of the ways I know I’ve dramatically shifted the way I manage my own garden compared to 10 or even five years ago. But we were looking ahead to spring then, not fall.
I’m grateful that Doug returned to the podcast in autumn to do just that. Want to plan your most ecologically minded garden cleanup ever, and understand the consequences of each potential action you can take—including next spring?
The subtitle of University of Delaware professor Doug Tallamy’s recent book, “Nature’s Best Hope,” is “A New Approach to Conservation that Starts in Your Yard.” Meaning: The choices we make all year-round, including the very important one of how we clean up, can help counteract an overdeveloped, fragmented landscape that puts the food web to the test. You and I are nature’s best hope, and I’m glad Doug joined me again to help us learn to support it.
(Stream it below, read the illustrated transcript or subscribe free.)
Just watched & you were perfect … a bit nervous (who wouldn’t be?) and you have GREAT hair. Who knew? Thanks – Mimi
Great to see you on Martha’s show. I just found your blog and can’t wait to read your book. You’ve inspired me to reconsider some possibilities about how I’d like to live my life through middle-age and beyond. Looking forward to exploring your blog!
Welcome to Pamela, Linda, Penelope, Barbara. Always glad to meet Friends of Martha. :)
Linda, how kind of you to remember my influence on the magazine. Thanks.
Pamela: You can blame me for any changes you decide to make, tee hee.
Penelope: Excited to see how you enjoy it; keep me posted!
Barbara: I sometimes like them even thicker (less sauce, more darkened…like the sweeteners practically crystallize if you leave them in longer…try both ways!).