About
Amelia Thompson holds a Master of Science in Sustainable Agriculture from Wageningen University in the Netherlands, the world's leading agricultural research institution. She has spent a decade working at the intersection of food systems, environmental sustainability, and culinary culture.
Amelia has written for The Guardian, Bon Appétit, and Modern Farmer, and contributed to a United Nations Food and Agriculture Organisation (FAO) report on urban agriculture and food security. She has lived and farmed on three continents, studying traditional growing techniques from Japanese forest gardening to Peruvian terrace farming.
At MyCookingCalendar, Amelia writes about growing your own food, understanding where ingredients come from, the environmental impact of food choices, and how connecting with food's origins transforms the way we cook and eat. She runs a 1.2-acre farm in Vermont, grows over 60 varieties of vegetables and herbs, and teaches urban growing workshops both locally and online.
Articles by Amelia Thompson
How to Grow Your Own Herbs: The Complete Beginner's Guide
Fresh herbs transform cooking — and growing your own is far simpler than most people think. This guide covers everything: which herbs to start with, soil, watering, harvesting and preserving.
How to Grow Tomatoes: From Seed to Harvest, A Complete Guide
Tomatoes are the world's most popular home-grown vegetable. A sustainable agriculture expert walks through every stage: variety selection, soil preparation, planting, feeding, pruning and harvesting.
How to Grow Garlic: From Planting to Harvest (Complete Guide)
Garlic is one of the most rewarding crops for any home grower — planted in autumn, harvested in summer, and yielding far superior flavour to anything available in supermarkets. This guide covers everything from variety selection to curing.
Composting for Beginners: Turn Kitchen Scraps Into Garden Gold
Composting transforms food waste into the most valuable soil amendment available. This complete beginner's guide covers hot and cold composting, the right ingredients, troubleshooting common problems and using finished compost.