From Resources to Food to Waste to Resources
An Urban Farm employs ag-tech, enclosed sustainable ecologies to go from resources to food to waste to resources
You'll Put An Eye Out With That, Kid
After receiving a text message about an attack on my chickens from a downtown hawk, I had to deploy a BB gun to discourage the predators out of the tree
The Foodist: Turnip Greens
This is a superb turnip green, ham, turnip and apple dish! Really good and hearty in the cold, and delightful served cold in summer!
Building Mezzacello In Stakes, Strings, and CAD
The behind the scenes story of how Mezzacello has evolved and the personalities that have enabled this growth.
The Foodist: Black Bean Soup With Bananas
A Mezzacello favorite! Black Bean Soup With Bananas. Three tastes that go great together!
The Foodist: Favorite Hot Toddy
It is winter - during COVID! Here is our favorite Hot Toddy Recipe. From us to you!
Anatomy of The Brunerform
What does it take to be a 21st Century farmer, inventor, engineer, scientist, designer, and educator? The anatomy of the Brunerform.
The Foodist: Savory Garden Polenta
This warm and cheesy fresh herb polenta is a crowd pleaser! Fresh or fried it warms the spirit, soul, and body!
Shenaniducks! Those Ducks Are At It Again!
It takes one duck to override a safety mechanism on a robotic coop door. Never underestimate a duck an it’s love of chaos.
Mezzacello in the Holiday and Wine!
Being trapped in the house for the second year changed the holidays for us. A wine Christmas Tree really helped.
Mentorship is Petting The Dog Under The Sea
Mentorship is Curating Empathy and Curiosity. We mentor people not to say this can't be done, but to pet the dog beneath the sea.
The Foodist: Peach Bourbon Cardamom Tart
This is a very rich and easy to make peach tart with a surprising bourban and cardamom kick!
The Foodist: Cranberry and Orange Semifreddo
One of the most delightful desserts ever! This semifreddo is rich and creamy and super easy to make! Fresh ingredients are a must!
The Foodist: Cranberry, Apple, and Brandy Compote
This is an excellent cranberry relish that even the most diehard cranberry hater can love. Sweet, tangy, and rich. It goes with everthing!
Mezzacello and the Harvesting of Gratitude
This is the season to be grateful because it is also the season to change. Be gracious, grateful, and open to change.
Mezzacello Energy Farm and Bioreactor Project
The next phase of Mezzacello will include the energy farm and the 3D Printing Infrastructure.
The Foodist: Puff Pastry Steak Pie
This puff pastry steak pie is a rich, meaty, and delicious meal. It is filled with slow cooked beef and potatoes!
Mezzacello and the Urban Ag Tech Camps
In the summer of 2021 Mezzacello was a fantastic series of summer camps designed to expose students to diverse careers in ag.
Energy Gardens For The Future of Food
After years of providing power to the garden this was the year that the garden began providing power back as a "crop".
Urban Farm or Homestead and the Road Between
Urban farm or homestead and the road between. It's more about being committed to making the most of what we have. Here it's the FOODIST blog.