Sunday 14 February 2016


Zaia grew up in a family of musicians in Holland, and has a background in top sport (snow skiing) and web development and design. She co-founded the PRI Luganville and PRI Sunshine Coast Inc (now PermEco Inc.) with Tom, and runs the “invisible structures”, like finances, business administration, website design and maintenance, writes articles, records and edits videos and also organises the cooking and the kitchen on site. She assists Tom in running the Kendall Permaculture Farm and supervising other volunteers. She also specialises in consulting and advice for smaller scale properties (up to 5 acres). She has researched and studied nutrition and health for 20+ years, has a certificate in Nutrition and continues to study by research, reading and daily observation. She is an active member of several musical projects and bands, involved in community music and runs percussion and marimba workshops, is the percussion leader for the Woodford Folk Festival People’s Orchestra and composes as well as plays music. She is passionate about community music and loves seeing people discover that they can play!

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6 Responses

  1. Helen says:

    Your kitchen looks like there is space (to move).

    • Zaia says:

      Yes, it is fantastic now, first time I have had a big kitchen! It comes in three parts, the kitchen you see on the photograph, which has the biogas burners, sink, prep and serve benches, off that area is another room which has a fridge and several tables for my fermentations and preserves. Then outside under cover are the rocket stoves and a conventional gas oven/stove (we only use the oven now, as we only cook on biogas and rocket stove), another fridge and three old fridges which function as root cellar and pantries. There is also a prep bench which has the dehydrator on it and wood storage for the rocket stoves. So quite an elaborate kitchen it is indeed, and a pleasure to work in!

    • Zaia says:

      Yes, it is fantastic having a large kitchen! The kitchen consist of three parts. What you see in the photo is the main kitchen, which has a prep bench and serving table, a woodstove, a biogas burner and a sink. Off that space is a room which houses the main fridge and several tables where I do sprouting, soaking and fermenting. Then outside on the verandah (under cover) is another prep bench, a conventional oven and stove (we mainly use the oven until we have the rocket stove oven ready), 4 rocket stoves which we mainly use to cook on, another fridge (mainly for milk storage) and three other fridges which function as a root cellar and pantries. There is also wood storage there for the rocket stoves. It seems to work really well this way and I am thoroughly enjoying being in the kitchen!

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