Patience Is a Survival Skill
There was a great deal we didn’t know when we purchased the 1868 house and the two plots of land to the south 10 years ago. We have been learning as we go all along. I am a big fan of Stephanie Travis from the YouTube series, “Escape to the Chateau” She recently released an episode where she mused about what she has learned and many of her points resonated with me. Here are those points (and a few of my Amens of my own).
Mezzacello Age of Steel Part 5
This is part four of a multi-part detailing of Mezzacello Urban Farm's transition from wood to steel in its infratsructure. This is project bedtime dragon in the potager garden.
The Foodist: Pasta With Butternut Squash and Sage Brown Butter
This is a hearty and naturally vegetarian dish. You can add additional protein if you wish, but it is not necessary. This is great hot on a fall or winter night or served cold as a summer salad. The flavor is exceptional, especially with the sage, and it's very filling!
MenTern Update 2025
The MenTerns for 2025 are a fun and eclectic group. Artists, Engineers, Biologists, Veterinarians, Geneticists, and Industrial Warriors! This year, the MenTerns are really stepping into their own space and I couldn’t be more proud. This is the MenTern update 2025.
2025 Olde Towne East Tour of Homes
Exciting news! Mezzacello Urban Farm has been asked to be a stop on the 2025 Olde Towne East Tour of Homes. We were on the tour way back in 2017 when we had just bought the house started building the gardens.
Bio Technology at Mezzacello
This is a quick gallery of all the bio automation and programming at Mezzacello Urban Farm. If it has "Bio" in the name, you'll find it here!
The Foodist: Homemade Rosemary Lasagna
I decided that I wanted to try to make a lasagna as much from scratch as was possible. I made the tomato sauce, ricotta, mozzarella, and cottage cheeses, and homemade lasagna noodles. The tomatoes and herbs came straight from the garden and the canning pantry. It was so good.
The Foodist: Mezzacello Tortilla, Egg, Chives, Cheese, and Salsa Frittata
This was a fun experiment in sustainability and frugality! For $1.60 (including electricity to run the oven for 15 minutes, I made this delicious frittata this morning. It is very tasty and feeds a lot of people.
A Machine for Life and a Molecule Meet on a Farm
On LinkedIn today, I shared a post about how Mezzacello Urban Farm is a machine for life. I went on to elaborate that the potager gardens looked like a Chlorophyll molecule. Here, I have superimposed a diagram of the atom over the potager, through the pond, embracing the biodome and the Narnia outdoor lab, and ending up at the mouth of the pollinator garden. This is the story of how A Machine for Life and a Molecule Meet on a Farm.
The Foodist: Sustainable Spare Fruits and Veggies Smoothy
This is a secondary recipe from Rick’s Sausage and Cheese Tortellini Soup. The beauty of this is that it uses just five ingredients, a strainer, a blender, some epsom salt, drywall dust, and niacin tablets and Voila! Freeze the leftover ground tailings mix in the salt, gypsum, and niacin and freeze them into cubes. Then you have rabbit treats for the Rabbits. ZERO Waste and a very healthy drink.
Recycle, Reuse, Reduce In Action
We worked today on a design challenge to encourage kids working with animals to be more aware of the necessity for hand washing, cleaning gloves, and being aware of potential pathogen vectors. Eight teams worked over four periods to design a solution that would help us all be better prepared and protected as we continue to explore sustainability and livestock. See what happened when kids put Recycle, Reuse, Reduce in Action.
The Rules For Engagement
This is a hybrid blogpost and slide entry for my proposed roundtable on my “Sustainability in Nature” class at Metro Schools this January. I have nine days to teach about sustainability, science, technology, engineering, math, farming, economics, discipline, and computer science. No big deal! This is the Rules for Engagement.
Did Dinosaurs Crow?
Today I brought in my rooster from Mezzacello Urban Farm as part of my sustainability in nature class at Metro Schools this week. To say they were mesmerized is an understatement. The look on their faces when that rooster crowed inside its cage - out of sight - was priceless. The kids had so many good questions and created some GREAT ideas for inventions that will make rooster-saurus safer!
Energy: From Stars to Stomachs
This is me and my intern, Marcus, teaching a classroom full of 6th and 7th graders the basics of Gravity, The Weak and Strong Atomic Forces, and the relationship between electricity and magnetism. We started with Google Maps to get kids to think about zooming in and looking at relevant and relative things with more thought. Then we zoomed in to the basics of our lesson.
Engineered Feed and Sustainability
This is a blog about molecular nutrition and biological markers for different species of animals. Students were tasked to research what the nutritional footprint of each species required and then pull different grasses, grains, fruits, and liquids. Then they built a matrix that could be dehydrated and stored for use later. This is engineered feed and sustainability.
DNA and the Internet
This is a blogpost of a presentation I gave to a group of middle school kids about the ways that DNA, data, information theory, and the internet are related. This was a surprising one!
My Friend, Gregor Mendel
I brought in three rabbits to Metro School today. The plan is to discuss genetics and epigenetics with students in the Sustainability in Nature program. We discussed how we imagined Greg Mendel discovered how the pea flowers could pass on color instructions via some mysterious mechanism.
Don’t Be Afraid, It’s a Chicken!
I brought in a chicken to discuss how animals and ecologies interact at Mezzacello Urban Farm. I brought in chicken #23 so they could get used to holding an animal and gaining confidence and competence in holding animals. Don’t be afraid, It’s a chicken!
The Foodist: Blueberry, Nutmeg, Cinnamon Fruit Sachets
In this recipe we decided to reframe the classic blueberry galette recipe to something far more versatile. Rick made a filling for an extra galette that wasn’t used. Rather than feed it to the chickens, I decided to package it into The Foodist: Blueberry, Nutmeg, Cinnamon Fruit Sachets. Delight!
The Foodist: New Year’s Day Surprise Quiche
Happy New Year! Rick wanted to use the mustard, garlic and honey rubbed pork roast, cabbage with Boursin cheese, and this amazing Marmalade. You simply must try this recipe for the foodist: New Years Day Surprise Quiche!