When roots from neighboring plants grow into the same soil, they are doing more than competing for water and nutrients. Living roots release sugars, organic acids, amino acids, and other compounds into the thin zone of soil around them. These root exudates provide food and signals for bacteria, fungi, and other organisms living around the roots. When the root zones of several plants overlap, their rhizospheres can overlap too. That creates a shared area where roots, microbes, nutrients, water, and plant-produced compounds are all interacting. This may help explain why root overlap is not automatically a problem. A biologically active shared root zone may support nutrient cycling and other useful plant-microbe relationships. But we should not make the opposite mistake and assume overlap is always beneficial. The same plants are also drawing resources from that shared soil. The important thing is that root overlap creates interaction, not simply competition. When root zones overlap, plants may share a biologically active rhizosphere as well as compete for resources. The outcome depends on the whole relationship. When you uncover roots from several plants growing together, think beyond where the roots are. What might be happening in the living soil between them? Two neighboring plants have roots occupying the same soil and both are contributing root exudates there. What is the strongest conclusion?

My first ever book launches today https://link.amazon/B01op6i8E

One of my favourite jobs in September is taking cuttings from hedge and shrub trimmings, people often discard this valuable resource.

A lot of the skills our grandparents considered normal are becoming uncommon. The School of Traditional Skills Summit, October 12–16, is bringing many of them back together in one place, including gardening, living soil, sourdough, food preservation, herbs, livestock, and perennial food systems. What I like about it is that you do not have to become a full-time homesteader. Learn one skill, practice it at home, and you become a little less dependent and a little more capable. Might be worth checking out. https://schooloftraditionalskills.com/summit-2026-info/?_ef_transaction_id=12aec7c1ceb047b4b5f6ddb5494b16ed

This morning I was thinking about how easy it is for many to see food only as the finished product. Take something ordinary, maybe a tomato, a slice of bread, a bowl of beans, or even something already prepared from the grocery store. Before it reached our plate, there was a story. Someone grew, raised, gathered, harvested, caught, processed, or prepared what eventually became this food where soil, water, weather, and season all played a part. Someone harvested, transported, processed, packaged, sold, or prepared the food. Then somewhere along that path, we became part of the process too. We may have grown it ourselves. We may have bought it from a farmer. We may have chosen it from a grocery shelf, brought it home, cooked it, or simply opened the package. What interests me is what happens when we begin to notice the relationships again. Pick one thing you eat today and trace it backward as far as you reasonably can. Where did it come from? Who might have had a hand in getting it to you? Was season important to it? What happened between its original form and what is sitting in front of you, and where did you enter that chain? You do not need to research every answer. Start with what you know, notice what you do not know, and let the missing pieces become questions. My thought is that food literacy begins partly here, not by memorizing more rules about food, but by becoming curious about the food already passing through our hands. What is one ordinary food you could trace backward today, and how far back can you follow it? When you think about the food you eat most often, how well do you know its path to your table?