Sustainability is a really important topic in the world right now. We need more of it, but we need better metrics to define what “it” is. Like the word, “nice” sustainability means many different things to many different people. At Mezzacello I have developed a rule of thumb that helps me better define sustainability. I …
Mezzacello is more than an urban farm. It is more than a group of enclosed sustainable ecosystems. It is also a learning lab dedicated to advancing and innovating agricultural and technology solutions for urban food deserts. That takes improvements in infrastructure and resources. Over the past two weeks I have been pulling down buildings and …
Well it’s nearly Easter in this year after COVID19. My enclosed sustainable ecosystem is readying itself to come back to life. I decided this cold sunny day was the perfect day to record Mezzacello as it is right before it goes through it’s next big expansion. So here is a little slideshow from April 1, …
Pot-au-Feu is usually made with two cuts of beef and lots of fresh herbs and vegetables. We have lots of the latter but no beef; we raise rabbits. So rabbit it is! I love this in the fall and winter, we love it with fresh herbs and vegetables so it needed to be a summer …
This is a new map I created this morning that highlights the general ecosystems of Mezzacello. What it cannot do is show you the directions and discrete ways each ecosystem plays into the others. There are the obvious ones like the manure from 5 influences the health of 4, and the wastes from 7 benefit …
The Enclosed Sustainable Ecosystems of Mezzacello Read More »
Hey! By now you know that at Mezzacello we are committed to our mission of Grow, Maintain, Sustain, and Explain. This summer I have a remarkable opportunity to push that mission to an unexpected and thrilling new horizon; growing food and creating ecosystems on the Moon and Mars. You might think that my work here …
Midsummer update on the Lasagna beds. I harvested turnip greens, kale, and Swiss chard today. In my years of gardening the concept that you can harvest the leaves of plants while they are still growing has been one of my greatest lessons, and the most timely. It actually helps the greens grow and remain healthy. …
I am continuing the midsummer harvest from the soil-free lasagna garden beds. Today it was another bushel of red potatoes, a bushel of shallots, and a bushel of red onions. I gathered them all in inexpensive laundry baskets lined with burlap. The burlap is there to hold the peat moss, straw, or sawdust in the …
