The Faun & Fern Kindness Code

Welcome to the friendliest corner of the internet we're trying to build. This community — our recipe sharing, our discussions, our comments — exists for one reason: people learning to make and live with natural things, together. That only works if everyone feels safe here. So here's our code, plain and simple.

Be kind, always

No harassment, no bullying, no hate speech, no personal attacks — full stop. Disagree with an idea all you want; never go after the person behind it. Mocking someone's question, talking down to beginners, or piling on is not welcome here. Everyone was new once, including every expert in this room.

Share knowledge, not prescriptions

Recipes and how-tos are wonderful. Medical advice, dosing instructions, and health claims are not allowed — for people, kids, or pets. Describe what you made and how; don't tell others what will heal, cure, or treat anything. If a submission includes medical claims or dosage guidance, it won't be published, and we'll tell you why.

Keep it honest and on-topic

No spam, no advertising, no affiliate links, no self-promotion disguised as sharing. Share recipes because you love them, not because you're selling something. Keep discussions roughly on the topic of natural home living — the occasional tangent is human, a sales pitch is not.

Respect the craft

Give credit where it's due. If a recipe is adapted from somewhere, say so. Don't post other people's copyrighted text, photos, or recipes as your own. And keep it family-friendly — this is a place grandparents and grandkids both visit.

How moderation works

Every community recipe is reviewed by a real person before it appears on the site — nothing publishes automatically. Comments and discussions are monitored, and content that breaks this code may be edited or removed. Repeated or serious violations can lead to losing posting privileges.

We're firm about this because we're small: one person's cruelty can poison a whole community, and we'd rather be strict than sorry. But we're also fair. If your content was removed and you think we got it wrong, email us and a human will take a second look. Mistakes happen; meanness shouldn't.

The spirit of the thing

Assume good intent. Welcome newcomers. Celebrate the lopsided first candle and the fizzy first ferment. The goal isn't perfection — it's a place where trying something natural feels encouraging instead of intimidating.

Thanks for being part of it. Now go make something.

How community recipe sharing works

Have a favorite natural recipe — a cleaner, a balm, a ferment, a candle blend? We'd love to feature it in our community recipe collection. Here's how it works.

Submit

Use the recipe submission form on this page. Tell us the recipe's name, what it makes, every ingredient with exact amounts, step-by-step instructions, how to store the finished product, and any safety notes (hot wax, essential oil dilution, fermentation basics — whatever applies). Photos of your finished creation are welcome and encouraged.

Every recipe is reviewed by a human

Nothing publishes automatically. A real person reads every submission before it goes live — checking that ingredients and amounts are complete, steps are clear, safety notes are present, and the recipe fits our standards (no hidden synthetics, no medical claims, no dosing advice). Most recipes are reviewed within a few days. If something needs fixing, we'll email you with notes so you can resubmit.

What makes a good submission

• Full amounts, always. "A handful" isn't a measurement — grams, cups, or tablespoons, please.
• Steps a beginner can follow. Assume your reader has never done this before.
• Safety notes. If it involves heat, lye-free soap chemistry, essential oils, or fermentation, say what to watch for.
• Your own work. Original recipes or clearly credited adaptations only.

Credit where it's due

Published recipes are credited to the contributor by first name (and last initial if you'd like). It's your recipe — your name goes on it. By submitting, you give us permission to publish it in our collection with that credit.

We can't wait to see what you're making.