This week on Country Life, Kiwi and Aussie dairy farmers gather in Leeston to explore regenerative, low-input farming methods aimed at improving sustainability and profitability, and a look at the ancient skill of using a scythe with a Coromandel woman who's encouraging others to take up the sharp-bladed tools.

You can find photos and read more about the stories in this episode on our webpage, here.

In this episode:

• 0:46 - Rural News Wrap
• 5:51 - Green brew benefits for livestock emissions
• 14:03 - Could old-school tools change how we garden?
• 28:26 - Symposium reflects shift in dairy farming

With thanks to guests:

• Peter Ralph, University of Technology Sydney
• Bryan Innes, Beth and Joanna Pearsall
• Chloë Dear, Sue Cuberworth, Deane Parker, Chris Hibbert, and Kate Mirams, Dairy's Regenerative Transition Symposium

Make sure you’re following us on your favourite podcast app, so you don’t miss new episodes every Friday evening.

Go to this episode on rnz.co.nz for more details

More than 70 farmers, researchers and advisors from New Zealand and Australia gathered in Leeston, to share lessons on low-input, regenerative dairy practices - swapping science, stories and solutions for farming's future.

You can find photos and read more about the stories in this episode on our webpage, here.

You can find more about the symposium, here.

With thanks to:

• Chloë Dear, Sue Cuberworth, Deane Parker, Chris Hibbert, and Kate Mirams.

Make sure you’re following us on your favourite podcast app, so you don’t miss new episodes every Friday evening.

Want to chat to us or find out more about RNZ Podcasts? Join the RNZ Podcasts Discussion Facebook group where we share behind the scenes info about our series, and invite you to share feedback, recommendations and ask us questions.

Send us your feedback or get in touch at [email protected]

Go to this episode on rnz.co.nz for more details

Beth Pearsall wants to revive the ancient skill of scything. She loves swishing the sharp-bladed tool through her own garden and holds workshops to teach others about the scythe and its uses.

You can find photos and read more about the stories in this episode on our webpage, here.

With thanks to:

• Bryan Innes, Beth and Joanna Pearsall

Go to this episode on rnz.co.nz for more details

Researchers at the University of Technology Sydney and brewers at Young Henrys are using algae to remove carbon dioxide from the brewing process, which can then be fed to livestock to help cut down methane emissions.

You can find photos and read more about the stories in this episode on our webpage, here.

With thanks to:

• Peter Ralph, University of Technology Sydney

Go to this episode on rnz.co.nz for more details

A round-up of the week's news from the primary sector.

Go to this episode on rnz.co.nz for more details

This week Country Life learns more about a dairy alternative made from barley and how farm life influences a Waitaki illustrator's work. The team also revisits a Cambridge farming family using regenerative agriculture to finish sheep and cattle they process for their butchery, Wholly Cow.

You can find photos and read more about the stories in this episode on our webpage, here.

In this episode:

• 0:37 - Creamy, sustainable and high in fibre - barley eyes up the dairy aisle
• 9:33 - Rural News Wrap
• 17:16 - From gumboots to storybooks - Farming with a twist of magic
• 29:19 - Wholly Cow: Cambridge butcher's childhood dream come true

With thanks to guests:

• Dr Gert-Jan Moggré, Plant and Food Research
• Emma Nowell, EJV Design
• Luke, Tom and Carrie Andrews of Wholly Cow and Flock

Make sure you’re following us on your favourite podcast app, so you don’t miss new episodes every Friday evening.

Go to this episode on rnz.co.nz for more details

The Andrews family has gone from selling farm-raised meats at the Cambridge Farmers' Market to running their own butchery, adding a micro-abattoir, tannery and tallow production to complete the whole.

You can find photos and read more about this episode on our webpage, here.

You can also listen back to when we first met the family here.

In this episode:

• 0:20 - Luke takes us round Wholly Cow
• 4:41 - Paddock to plate
• 7:38 - We meet Tom and Carrie back at the farm
• 9:33 - From tallow to tannery
• 14:05 - The micro-abattoir and a regenerative approach

With thanks to:

• Luke, Tom and Carrie Andrews of Wholly Cow and Flock

Make sure you’re following us on your favourite podcast app, so you don’t miss new episodes every Friday evening.

Want to chat to us or find out more about RNZ Podcasts? Join the RNZ Podcasts Discussion Facebook group where we share behind the scenes info about our series, and invite you to share feedback, recommendations and ask us questions.

Send us your feedback or get in touch at [email protected]

Go to this episode on rnz.co.nz for more details

Emma Nowell transforms life on the land into art, children's stories and games, while keeping the farm and family at the heart of it all.

You can find photos and read more about the stories in this episode on our webpage, here.

With thanks to guests:

• Emma Nowell, EJV Design

Go to this episode on rnz.co.nz for more details

A round-up of the week's news from the primary sector.

Go to this episode on rnz.co.nz for more details

A new barley, bred for high fibre and low waste, is being turned into milk and yoghurt - a sustainable alternative with benefits for farmers and big potential in the global dairy-free market.

You can find photos and read more about the stories in this episode on our webpage, here.

With thanks to guests:

• Dr Gert-Jan Moggré, Plant and Food Research

Go to this episode on rnz.co.nz for more details