The Foodist: Stone Soup Vegetable Broth
Boiled bits of vegetables, cooked with spices until they boil, and then wrapped in a towel to finish cooking.
Wind, Data, Interns, and Power In the City
My collaboration with my 17 year old intern studying the data & impact of bus traffic on wind turbines in the city.
Our Goal At Mezzacello Urban Farm
This is the mission and vision of Mezzacello: Grow, maintain, sustain, and entertain. Come visit us or tour to learn more.
The Foodist: Chestnut and Pumpkin Soup
Another delightful soup from The Soups of France. This soup is good hot, warm or cold! Perfect soup to impress!
Care and Maintenance of Birds and Rabbits
A quick training on how to take care of the birds and rabbits at Mezzacello. Not hard, just maintenance really.
Installing a Passive Solar Heater
A quick blogpost on my experiments with a passive solar heater for my classroom and battery bank storage area in winter.
Life Finds a Way
Ducks are a mystery. Roo-Paul-Ster keeps eating duck eggs, so this hen found a run around, laying in the chick brooder. They need a nest box.
Public Speaking About Sustainability
A reflection on why I love public speaking about my mission here at Mezzacello and how I want to try to change the world.
Mezzacello and the UN 17 SDGs
This is my UN 17 SDG Sustainability Portal. All 17 of the blog posts I wrote documenting my path here at Mezzacello. Cheers!
Converting Temps to Metric
This is a quick blogpost about how to convert standard celsius temps to fahrenheit while you are adapting to the metric system.
Deciding To Live With Purpose
A prelude to the announcement on Monday, April 16, 2023. Mezzacello Urban Farm is important and special to me.
Spring 2023 Is In Bloom
On Easter weekend, we managed to put together a few lovely bouquets of flowers from the emerging gardens at Mezzacello. Enjoy!
The Foodist: Cabbage and Roquefort Soup
Another exquisite soup from the book The Soups of France. This one has fresh veggies from the garden and that cheese!
Compost Update 2023 - Restocking the Bioreactor
Time to use the leaves I saved in 2022 to shred them and hold them in reserve through the spring and summer!
The Foodist: Wilted Dead Nettle Balsamic
This was a delight! Purple Dead Nettle wilted with spinach and topped with balsamic vinegar and a poached duck egg!
Let's Start a Farm On Mars
In this blogpost I explore all the pieces that I have developed to pursue my dream farm on Mars. power, water, nutrients, and food.
My Podcast with The Innovation World Young Collaborators
My first podcast with the Innovation World Young Innovators Collaboration about #projectMartian
The Foodist: Catalan Roasted Eggplant and Tomato Soup
This classic french soup is influenced by spicy Catalan and arabic flavors. A very rich and tangy soup!
BioDome 2 Power Systems Integration
A quick update on the Biodome 2.0 at Mezzacello. We are getting ready to integrate power and water reclamation.
Recycle The Greens While You Can
One of the most difficult parts of being an urban farmer is finding consistent sources of greens and browns through the year.