The Phi Heat Map

The Phi Heat Map

The Phi Heat Map of Mezzacello

I wanted to take a moment and expand on the idea of the Phi Heat Map. I have introduced this idea in a previous blog, The Amended Law of Sustainability, but I find people need more clarification. So here is an in-depth look at this topic.

More Than Borders: The Phi Heat Map

Map of phi

These may look like just a random series of white and yellow cubes and rectangles. They are much more. Each yellow and white rectangle is a sustainable Phi rectangle proportion that I can support and expand predictably while maximizing function and resources.

Sustainability is a map as well as a series of actions.

Jim Bruner

This “Phi Heat Map” (I just made that up and I love it) allows me to see just how far I can stretch inputs and outputs without breaking or wasting them. If I need more, then I must find a way to enclose those interdependent systems RELIABLY within a Golden Rectangle. Sustainability is a map as well as a series of actions.

Decisions on what to use or what can be harvested and grown are made using this Phi Heat Map. I know that if I do not follow this rule of phi, I will eventually fail. More inputs will be required just to approximate sustainability.

Phi Makes a Good Story Great

I love creative writing. Using one’s imagination to create multiple outputs from a few creative inputs is an important skill to have in sustainability. Having a map that guides and directs your emphasis and expectations will help with the story as well.

Phi both models and limits growth. Things can only be so small before they become meaningless or too large that they become useless. Phi controls proportions – not growth.

By understanding that the proportions are as or more important than the growth it will become MUCH easier to grow and scale things with ease and confidence. It will also make sustainability front and center. And that is the point of the law of of sustainability.

See For Yourself

I strongly encourage you to try to build a system that models this equation. Remember that time can be both an input and an output. That is why you need to think creatively about BOTH sides of this equation.

Good luck and let me know how you do or – how I can help. Make a map of your space and see if you can maintain this proportion of sustainability. Use tracing paper or a graphic program.

Remember, if you are the alpha animal of your garden, those proportions need to accessible to you as well. Two important ecosystems that are NOT close will NOT be sustainable. Walking takes time and time is both an input AND an output and can be optimized with Phi.


This is a part of the City of Columbus Parks and Recreation Summer Grant Grant #1521-2023


Life on the Land and Systems Sustainability

Life on the Land and Systems Sustainability

Finally we come to the last of the ecosystems goals. Life on the land and systems sustainability. This is one of the major themes of Mezzacello.

This is also UN Sustainable Development Goal number 15. This entire blog post could just be images. I try so hard to embody every factor of supporting and promoting life on land.

The Triangles of Sustainability

These two triangles underscore my viewpoint of how we can make smart choices

One of them incorporates the body mind and overlapping communities of action, impact and intention. One of them is how the world is actually sustainable. Both require focus and action.

If it feels too good to be true, it probably is. If you can’t justify an action without knowing it’s true intention, action, and impact or it’s process, structure, and pattern then work harder. And keep your focus on the goal at hand.

The goal at hand is life on land. Us, all of us and the billions of species of plants, animals, insects, microlife, and bacteria that keep the focus of life central to its existence.

This is what it’s going to take. Don’t be cross or discouraged. It is important – for more important than convenience.


Curbing Hunger Through Sustainability

Curbing Hunger Through Sustainability

Curbing Hunger Through Sustainability
Multiple staggered harvests through the spring, summer, and fall season
All wastes get returned to compost or to the bioreactor compost
Parterre Herb Garden Update 2022
First full harvest
Harvest Storage Through Winter

Curbing Hunger Through Sustainability Is a multi step goal. It isn’t just one thing, a monolithic action, it’s a series of intentional actions and systems and ways of thinking about the world. We are so obsessed and a resource hungry world I’m thinking of food as one thing. That is unsustainable and the very worst thing you can do to curb hunger.

I tie this simple truth of where food comes from and what food is to games and projects so they can see all food has an origin story — and it isn’t a grocery store-y.

Jim Bruner

part of the issue with hunger is access to food obviously. Another problem arises when you don’t have space to grow food. One of the best ways we can get around that problem is technology and vertical growing and hydroponics.

Food is complex, and has a short shelf life

Food is a cultural phenomenon, as well as a critical need. At Mezzacello I take food very seriously. For me is a complex web of nutrients and varietals chosen because they’re hearty, nutritious, and they store well.

To reach a sustainable goal of ending hunger we need to stop treating food as a magic resource. I am completely aware that that’s easy to say and even harder to do. That’s why I’m committed to education around what food is why it’s important and why it’s more than just one strategy.

In my programs and camps, every kid and teacher knows that the whole goal of an ecology is to maximize nutrition life and diversity in terms of food, nutrients, and water. This is easy to do when you start thinking about food as a gift and not as a tool. The very best way to do this with kids is to make it relevant to them and fun while still showing them why food matters.

I have compassion and empathy and I remember what it was like to be a kid where everything was mysterious because the adults did everything. Kids don’t know how unsustainable our food systems are in the world today. So I tie this simple truth to games and projects so they can see all food has an origin story — and it isn’t a grocery store-y.


Creative Recycling and Winter Prep

Creative Recycling and Winter Prep

Creative Recycling and Winter Prep
Peony gates, solar panel boxes, and donated leaves will keep the roots of this crepe myrtle alive through winter.

One of my favorite parts about living at Mezzacello is that I get to experiment and explore how we can be stewards for a better world, AND live amongst beauty, technology, sustainability, and mystery. That is a loaded sentence, but 8 years in, it is still very true. This post is about creative recycling and winter prep.

I hate waste. Search waste on this website and you will find 20 blogposts that reference it. It is a thing for me.

Having the opportunity to recycle and reuse is very important to me. I grew up dirt poor and reuse seems as obvious to me as taking a deep breath in fresh air. So I strive to use every resource that I have available — as long as it is helpful, healthy, and sustainable.

Not Always On The Same Sheet of Music

Rick and I have disagreements sometimes. I am a hoarder by nature (see growing up dirt poor above). As an Urban Farmer I see 10 uses for everything.

Saving everything can be a liability, sometimes it can look like a trashy yard. But these are paints on a pallet to my artist’s mind. Have you ever seen a clean artist’s pallet — after they started painting?

This is not the original direction I started in when I decided to write this post, by the way. But this is where we are going. I reused THREE elements laying about at Mezzacello to save these Crepe Myrtles.

Pride and Joy

These three trees are one of Rick’s favorite specimens at Mezzacello. But keeping them alive in this climate and USDA hardiness zone is a challenge. That is why I found these photos so compelling.

It is a perfect commentary on our mission here at Mezzacello: Grow, maintain, sustain, explain. I was able to reuse architectural elements from Rick’s formal gardens (peony gates), components from both my hoarding and my tech integration (solar panel boxes) and inputs from our community (bags of leaves) to insulate these trees.

I love that we make space for beauty, resourcefulness, community, technology and grace in our space. this is at the very heart of sustainability. Being human, and being part of the natural world – simultaneously. It is a gift and a privilege and I look forward to more opportunities to do it!


Mentorship Is It’s Own Reward

Mentorship Is It’s Own Reward

Original artwork by Audrey Heyrosa

Mentorship is it’s own reward. I live to make the lives of others better and in so doing, I improve mine through service. I really do want to be a positive force for meaningful change in the world.

I recently had the opportunity to mentor a fine young artist in the Metro Early College High School and PAST innovation Lab Growth pathway program. Audrey Heyrosa is her name, and she is a very charming and talented designer. I served as her mentor for her capstone program.

Audrey chose as her capstone problem how to convey complex data as infographics that were not dependent of key language but conveyed complex data as numbers and iconography. She is very talented at that. As a 16 year old, she is very good at seeing through data to find truth.

A Two Way Mentorship

She completed her capstone and she was terrific! The truth of the matter is, she mentored me just as much I served as her mentor. She taught me to be calm and patient and to not assume teens were just unformed adults, but people who are discovering and questioning.

I really appreciated Audrey. So much so that I insisted she apply to work with the PAST Foundation over the summer. She is currently employed by PAST part-time taking photos of the programs being run at PAST innovation Lab.

A Kind Gesture

Of course she is doing a great job and I am very proud of her. This morning she came to me with this lovely gift; an original piece of artwork that serves to both thank me and honor me. I was really caught off guard.

Thank you, Audrey; You made me better too.

Jim Bruner

I absolutely love it. It is so very Audrey and it is so very me – as Audrey sees me. It is how I see me too.

One day Audrey is going to follow her dream and become an illustrator for children’s books. She is definitely a fun and unique talent. I am so proud to be her mentor and a muse for her lovely story-telling skills.

If you need a fun and lighthearted illustrator, one who is a master at displaying diversity and charm, please consider hiring her. I’ll link to her website below. Here also are a few of the examples of the artwork Audrey did for the PAST Foundation in her internship. Thank you, Audrey; you made me better too.


The State of the Garden in Summer 2022

The State of the Garden in Summer 2022

A quick tour of the state of the garden in summer 2022. Mostly green but an extended drought is starting to dip into my water reserves. Ready for the next phase of summer camps though!


The Foodist: Zucchini Boats with Rice

The Foodist: Zucchini Boats with Rice

The Foodist: Zucchini Boats with Rice

This is a spring and summer staple! The Foodist: Zucchini boats with rice. It’s good in the same way as The Foodist: Poached lemon and salmon over zucchini noodles is good.

There are times when a body needs to eat fast and well to get the job done on an urban farm. The amount of flavor, nutrients, textures, and Yum yum of this dish can’t be beat! And it is really easy to make and digest, a definite win in my book!

INGREDIENTS

  • ½ cup brown rice, uncooked
  • 4 zucchinis
  • 1 Tablespoon extra-virgin olive oil
  • 1 shallot, finely chopped
  • 4 garlic cloves, minced
  • 2 teaspoon Italian seasoning
  • 1 tomato, diced (1 16oz can of fire roasted chopped tomatoes, drained)
  • ½ teaspoon salt
  • 1 cup mozzarella, grated
  • ¼ teaspoon red pepper flakes

DIRECTIONS

  1. Cook the rice according to package instructions. Reserve cooked rice.
  2. Halve zucchinis lengthwise and hollow out the flesh using a spoon. Place flesh in a small bowl and roughly chop.
  3. Place zucchini halves into a large baking dish or baking sheet. Preheat oven to 350 degrees F.
  4. In a large skillet over medium-low heat, warm olive oil for 1 minute. Add zucchini flesh and cook until water is gone, about 5-7 minutes. Add shallot and cook for an additional 3-4 minutes. Add garlic and Italian seasoning and cook for 1 more minute. Remove from heat.
  5. To zucchini flesh-shallot mixture, add cooked rice, tomato, and salt. Stir to combine.
  6. Distribute rice mixture evenly into each zucchini half. Place in oven and bake for 30 minutes.
  7. Top each zucchini half with mozzarella and bake for an additional 10-15 minutes, or until the cheese melts and starts to brown.

NOTES

  • Substitute brown rice with your favorite grain. White rice, farro, quinoa, or barley would all work great. Cook according to package instructions. And if you are short on time, make your grain ahead of time.
  • Add your favorite protein to make it a heartier meat dish. Chicken, turkey, chickpeas, or tofu would all be great additions!
  • Make ahead: Prep your zucchini boats up to one day ahead of time and store in the refrigerator. Bring to room temperature before baking by placing them on the counter for around one hour.
  • Substitute Swiss, provolone, or your favorite soft, mild cheese in place of mozzarella.
  • Make vegan/dairy-free: Substitute the mozzarella for your favorite plant-based cheese. Just be sure that it’s one that melts well, as some melt better than others.
  • To store: Leftovers should be stored in the refrigerator for up to 3 days.
  • LAST NOTE: These really do store well, and they are just as good heated in a microwave! Add marinara to spice it up a bit! Super good!
  • To reheat: Place zucchini in an oven preheated to 350 degrees F. for about 15 minutes.
  • Serve as a main entree or side

Update on Storage and Preservation

Update on Storage and Preservation

Update on Storage and Preservation
Later winter preservation of roots and the end of the onions.

This year I moved the wire mesh preservation shelves from the cellar stairs and into the (messy) cold storage room behind the kitchen. There is far less moisture in the atmosphere in this room. So it is time for an update on storage and preservation of food at Mezzacello.

In the past I have had real problems with rot and mold, so I switched to just root vegetables and onions. This year I learned that I can store wet vegetables like squash and apples; don’t let them touch and allow air to flow around them.

So this summer I will once again produce squashes and apples, as well as lemons and oranges and use this same system for storing them as long as I can. This is definitely a much better way to store food over time.


The Formal Garden Rooms

The Formal Garden Rooms

The formal garden rooms and potager gardens at Mezzacello are organized along a north-south three room axis crossed by a central east west ambulatory axis which in turn crosses through an alley of hornbeam and a North-south lawn with the aquatic garden at the north end, a pergola in the center, and two parterres.

The east-west axis continues into the gated potager gardens which are bordered on the north by the animal pens and on the south by the greenhouses and the service yards. The east-west axis terminated on the west with the fruit trees and the compost bins.

The parterres and the “Farm”

The Architecture of the Gardens

This post is mainly concerned with the way the formal rooms are planned, planted, and maintained. This is the gentile domain. The part of this ecosystem that serves as food for the soul and repository of the waste streams from the west gardens.

Plant choices are made according to habit, height, ecosystem, color and season in that order. Taller plants go on the outside edge, with mid level plants in the middle, and low lying plants in the front. Each bed is fertilized and amended according to its need; calcium and phosphorus for the tall, nitrogen, carbon, and nutrients for all.

An additional detail is that each garden room, bed, and parterre has a buried swale to supply water naturally. We rarely water the formal gardens. The rain and the swales do a pretty decent job of that for us.


Mezzacello In Columbus CEO Future 50 Class of 2022

Mezzacello In Columbus CEO Future 50 Class of 2022

Mezzacello In Columbus CEO Future 50 Class of 2022
I love this photo of me. I had just come from installing sliding doors in the Livestock Shed at Mezzacello.

We are super proud at the news that Mezzacello is in Columbus CEO’s Future 50 Class of 2022. This honor is conferred to a group of individuals from throughout the city with a vision for how to make the future of Columbus better and brighter. Mezzacello’s vision for the future of urban farming was included, but that mission doesn’t end in Columbus, but it does live here.

The mission of Mezzacello has always been Grow, Sustain, Maintain, and Explain. Rick and I were determined that this mission be extendable to scale. That means not just the neighborhood, the city, but to the state, regionally, nationally, globally, and eventually interplanetary. There is no limit to this mission by design; just good science and applied STEM.

Last year Mezzacello ran programming all summer. In addition to those camps (co-sponsored by the PAST Foundation, Ohio Farm Bureau Foundation and Bronzeville Growers Market) We also ran a UN sponsored water security and food security design challenge and presented three times to 16 countries around the world on the research and innovation we’ve been developing here as part of Invent Future Global’s Global Innovation Field Trip (GIFT).

Multifaceted Interests and Missions

It’s fairly common for people to be confused about what I do for a living. I hear all the time, Are you a teacher or a farmer, or an inventor, or an artist. The answer to all of these is yes. I work for the PAST Foundation as my “day job”. Mezzacello really came about not only because of my health issues, it also evolved as an extension to the work I had started at the PAST Foundation.

Honestly, I don’t know many people whose personal and professional lives bleed into each other like mine do. I consider myself blessed and lucky. The work I started doing in 2014 with PAST was so fascinating to me, it became a passion for me personally as well. I was working as a project manager for a grant called STEM Outdoor Innovation Labs (SOIL). My job was advising schools how to build ecology and ag-focused centers at their schools.

Applied STEM for the Win

There were so many great ideas and strategies that were being explored, bust schools just couldn’t maintain the trajectory. They lacked infrastructure and commitment throughout the summer to really develop the systems and strategies. By creating a SOIL facility at Mezzacello I could continue to experiment and develop the ideas and strategies and innovate further.

Each season I explore a new facet of community gardens, biotechnology, agriculture, robotics, and bio and technology systems integration. The last two years it has been in soil health and renewability. This season will be advanced robotics and alternative power generation. All of this will be critical if we want to create sustainable and fertile food oases in our cities.