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Urban Garden Tour – How We Grow Food For Our Family of 6 in Our Backyard

My wife and I decided in spring of 2015 that we wanted to start growing most of the vegetables our family of 6 eats. It’s been an incredible journey and we’ve learned a lot along the way. I’ve had friends and family contact me asking how to get started with gardening and I’m going to be sharing as much as I can about what we’ve learned and how we transformed our back yard into a completely self-sustainable food farm. Growing your own food doesn’t have to be difficult and we’re here to show how you can grow your own organic produce economically, efficiently, and sustainably.

Thank you for watching!

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This Farm of the Future Uses No Soil and 95% Less Water

As urban populations continue to rise, innovators are looking beyond traditional farming as a way to feed everyone while having less impact on our land and water resources. Vertical farming is one solution that’s been implemented around the world. Vertical farms produce crops in stacked layers, often in controlled environments such as those built by AeroFarms in Newark, New Jersey. AeroFarms grows a variety of leafy salad greens using a process called “aeroponics,” which relies on air and mist. AeroFarms’ crops are grown entirely indoors using a reusable cloth medium made from recycled plastics. In the absence of sun exposure, the company uses LED lights that expose plants to only certain types of spectrum. AeroFarms claims it uses 95% less water than a traditional farm thanks to its specially designed root misting system. And it is now building out a new 70,000 square foot facility in a former steel mill. Once completed, it’s expected to grow 2 million pounds of greens per year, making it the largest indoor vertical farm in the world.

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Tiny Williamsburg hipster garden – Urban Gardener

Brooklyn patio getaway garden in Williamsburg beautifully decorated in vines and edible flowers.

Urban Gardener is a video series dedicated to exploring some of the most interesting city green spaces and meeting some of the most creative urban gardeners around the US, whether they’re just off a street or ontop of a skyscraper – we’ll find ’em. This series is produced by SPACES – a YouTube original Home + Design channel.

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AEROPONICS – Farming In Small Spaces With LA Urban Farms

Anyone can grow organic produce in just 30 inches of space using 90% less water than conventional garden that sounds this is so neat 182 should a Wendy Coleman here she is the founder of la urban farms thanks for being here this morning these are so interesting they’re space-age looking but they work and they work now can you show us how do these vertical gardens make it so you can grow fruit vegetables herbs edible flowers without using any soil without using any chemicals sure so this is aeroponics and aeroponics allows us to grow fruits and vegetables herbs and edible flowers all without the use of any soil or harmful chemicals you just need water nutrients sunshine and sea so let me show you how it works yes okay it’s super easy you don’t have any gardening experience in it a 20 gallon reservoir that’s filled with water and nutrients there’s a love what is submersible pump it brings the water to the top of the garden and on the way down it showers all the roots that are hanging in the garden nutrient-rich water over and over again and recirculates until the plants absorb it or it evaporates now that’s all it’s kind of scientific to me but I would imagine you purchase something in all the pieces in parts which they are and the really key thing about the technology is it uses 90% less water it’s not the amazing saying deal yet for us and here in California with a drought nearly everyone so the garden is made up of these sections are all stackable and you can grow between twenty to forty four different plans just by adding more sections it’s all food gray plastic and because you’re growing up vertically you can grow so much more in the same amount of space that you would if you’re on the ground so actually ten times more so it makes a great firm urban settings and unused spaces like parking lots rooftop balcony container it’s a real conversation starter – could you imagine you have someone coming over and going off how do you do that is it faster to grow things with this method in is it’s actually remarkable goes like 30 percent faster than commission or gardening because the plants are getting everything they need with water oxford during the nutrients all day long they’re being spoon fast so they’re going that 2-3 weeks ahead of soil here’s the old man in me talking I love the harvesting I don’t have to bend over sure just like let me get my tomato let me get my spinach that’s really this is really the cool thing about harvesting aeroponic yeah it’s living produce so it’s packed full of a hundred percent of its nutritional value so the difference in the taste is really unbelievable and of course there’s just such a different connection and appreciation to your food you know when you grow it yourself and there’s nothing like eating vine ripe tomatoes and the impact on the environment such a positive one and who is using these gardens so you know what they’re growing we have been growing all over Los Angeles and throughout the country they’re so easily scalable so we have them with families in their backyards at schools with chefs restaurants resorts in hotels all the way to doing a major commercial urban farming and food major food growing you talk about the taste you’ve brought some amazing dishes here this morning with ingredients straight from your vertical garden what do we have here here so right here Disney chef Helen Cavallo prepared these dishes for us we have eggplant parmesan we have a strawberry okay yeah and zucchini muffin all from ingredients from our garden and we have a farm that’s just 15 steps up from her kitchen door making an amazing farm-to-table experience you have a bite it’s real and you know what I gotta say Oh gorgeous I know they’re just so beautiful and I want to show you what you think what you can throw to Adam if you’re a great champ or it’s the better vegetables but something’s really good right here I’m so glad you’re enjoying it you can so you can grow anything that doesn’t grow on a tree like an apple or that’s a root vegetable like a beet you can grow broccoli colonies or anything that doesn’t quite work in this macro things that grow on trees like apples that are things like vegetable like that yeah but you could go strawberries water melons cucumbers spinach tomato it’s an all and I guess if you’re gonna use the water for something use it for something that you can eat and use rather than is something you can look at yeah that is really the key is it’s using 90% less water we have those of you who are interested as well on la urban farms details how you can order your own vertical garden you can go to la urban farms comm or you can follow them an Instagram at La urban farms and I’m sure we’ll have some information on our website as well when depreciating guys love sharing it thank you so much for having me 🙂

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Backyard aquaponics as self-sustained farm in (sub)urban LA

Southern California it’s tough because I mean the the value of the land the value of the real estate is is so high the houses are sources of consumption purely I mean you kind of have to work with what you’re given I think I mean yes your I this is a suburban neighborhood this is whisper farms which is actually my backyard part of the experiment was could you potentially have I know I mean your typical family two working adults children could you make a small lot like this and this is 8,000 square feet produce enough to eliminate the need for one of the parents to go to work someplace this is an aquaponics system and as the name would suggest you can tell it’s a it’s kind of a combination of aquaculture and hydroponics this is a very efficient way to grow things in a small space and it also provides a protein source in the form of fish and these are tilapia the tilapia produce ammonia essentially in their waste and that waste gets converted by a series of naturally occurring bacterias into nitrate ultimately and the nitrates would feed the plants this is watercress for example I don’t grow this on rafts I just kind of let it sit in here this is kind of its natural environment it’s like a pond so the plants pick up that material and then they filter the water back to the fish so you’re recreating a little ecosystem the rest of the stuff has grown on these rafts and they’re quite honestly it’s a it’s a styrofoam roofing insulation with holes drilled in it and so the roots just sit down the water and this is what’s called referred to as a deep water culture system and that the water the roots are always in the water so the nutrients from the from the fish gets pumped from that tank back there to the to the top of this trough and it just gravity feeds back to the fish you have the benefit of the efficiency of hydroponics and that the nutrients are directly available to the roots of the plants because they’re all grown in water this uses probably between 15 and 20 percent of the water that you otherwise use it’s a recirculating system so essentially just reusing that water over and over again so all you’re really replacing is just what’s lost for evaporation and what’s taken up by the plants the only inputs are sunlight in fish food none of this stuff has you know any pesticide or anything like that because we’re relying on the balance of the bacteria in the water to convert the nutrients we don’t want to alter that we don’t want to do anything to the plants that can potentially jeopardize that so no sprays if you do introduce things like that into your system you’re very likely to crash it and lose the fish the system is pretty simple currently there’s two air pumps each about 45 Watts and then there’s a submersible water pump it’s a little oversized but it’s 80 Watts so I mean 80 plus 90 so 1.7 kilowatts you know probably runs maybe between 20 and 30 cents a day it’s not a lot however one of the challenges is to keep the water warm especially when you’re growing fish like tilapia which are tropical fish or subtropical fish so if you start to heat things either using natural gas or electricity that kind of throws the model throws the budget kind of out the window so I’ve been heating with passive solar and it’s it’s kind of messy but it’s just water going through blacktip irrigation tubing heats up during the day this is 3/4 inch plywood that’s covered with fiberglass and resin and then I’ve just taken the same raft material and just put it all on here to insulate it helps it’s probably on the order of maybe one or two degrees in temperature saving but every little bit counts the materials are you know you’re kind of average things you can find it at Home Depot got the fish here doing their thing you could use pretty much any fish I mean all fish are going to eat and poop essentially but obviously if you want to have sort of the complete system where you have a protein source you want to raise a fish that you meet I know people up north they use bass catfish bluegill problems with salmon and trout and things that they require a lower water temperatures in particularly trout and they need a lot more space than eat raceways the tilapia are their prolific too so it’s one of the reasons why it’s a common fish used in aquaculture and aquaponics is that you can maintain a stock pretty easily the challenges with tilapia are the water temperature you know they’re most efficient in processing and metabolizing their food when the water is 82 to 86 and in the summer that’s no problem but the plants are really excited about water in the 80s so you’re constantly trying to balance the – one of the challenges is to keep like lettuce and stuff in the summer from bolting and so yeah you got a you got to have the shade cloth plants for example like a more acidic environment in general the fish more alkaline so we settle on a neutral pH for against the goals to get to neutral you kind of have these incongruent C’s that you have to mitigate somehow you have to try and figure it out so heating the water is one is one option I’ve chosen to use a different fish I’ll just show you the breeder fish that have within two months this garage is going to be converted into you I’m going to convert the tilapia growing into pure aquaculture not aquaponics but I’m going to run the aquaponic system on the food source for the fish this soon is going to be converted into actually more storage for fish actually tanks but at the moment this is kind of a temporary setup for the breeders but I have a male and a couple females over there so I’m going to convert all the tilapia production just to strictly aquaculture I’m going to run my aquaponics system on minnows that I’m then gonna feed to the tilapia I can manage their environment indoors a lot better I can maintain an adequate growth rate while feeding them all natural stuff so no hormones no antibiotics which is a common practice like to keep up tilapia that’s grown and commercially they pretty much prophylactically administer antibiotics in the food because with that stocking density that’s so tightly packed those animals yeah I mean one contaminated animal can spread to your whole stock on a small scale that’s not necessary I can use the fish to the minnows to power the aquaponic system and I can also feed those minnows to lock it this is something cool I’ll show you though this is um this this spring I’m going to have a lot of these and this is what I’m actually putting into the garden it’s called Moringa and it’s being used in the developing world to ease famine because a it grows in crevices this thing will be 15 feet tall but in this summer it’s like thirty eight or nine percent protein and you could survive eating it this is it’s meant to more just be an experiment to see what’s possible in a very small space in a in a you know a modest size family home in a suburban neighborhood so that’s why we started with the aquaponics system to demonstrate that a fair amount of things I mean this could feed probably four families you not that you would eat tilapia and lettuce but potentially you could stuff in the front because basic things some leeks some daikon radish there’s carrots there’s beads and then upfront I mean I I got some plugs for free for this verónica cauliflower I mean there’s some arugula that’s it’s flowering it’s still we still eat it I guess the idea was that the front yard really wasn’t landscaped with lawn or anything but it still I felt that if I was going to expend the water I might as well be using it for things that I can eat these I don’t think you’d get any thicker ordinarily these would be bigger diameter vent Pasadena you know has some restrictions I mean I think really what it is if you get along with your neighbors everybody kind of looks the other way and I’m not really aware of them all but I know that you can’t keep more than you know four or five hands I don’t think you can keep goats or anything like that it’s not that restrictive I mean it’s pretty much you can do what your neighbors tolerate you know my neighbors probably weren’t too excited last year when I had a 15 foot long pile of compost in my front yard for a month but I think just with a little neighborly communication that all that stuff can be kind of dealt with I think you just have to take a look at what you have in front of you and it doesn’t have to be perfect it’s incremental I think it really is more of a mindset if you start to just kind of raise your awareness of really what you can do personally whether you’re interested in kind of offsetting you have some of the cost that you have or increasing your income or if you’re concerned about your food supply all of these things you can do a great great many things in any environment someone was throwing this out I just grabbed that I have a little project that I’m doing at a all-girls school I’m going to use this for their little system outside their classroom but again it’s kind of like they’re there you can scavenge so many things and you can create an aquaponic system very inexpensively I mean it’s cheap to run you can do it in really small spaces currently I’m selling stuff to to a couple restaurants in Pasadena selling to restaurants or private individuals or buyers clubs and stuff or Community Supported Agriculture or CSA boxes is unregulated at the moment but one of the problems for small-scale growers is that you know you have a lot of bureaucratic costs associated with selling at the farmers market I mean they’re not really really expensive but when you’re not you know have a huge volume of revenue it does it’s a higher percentage so the farmers market is deemed to be kind of in the public so you have to get certified by the Los Angeles County Department of Agriculture weights and measures and what they do is they come through and they expect your facility see what you’re growing and record that and then they issue you a certified producer certificate which enables you to sell at any farmers market in the county the majority of farmers markets in the LA area are supplied by growers from the Central Valley two three four hundred miles away sometimes you do want this issue why do like no good hoping like rooibos just water this thing I would really like to see farmers markets selling a higher majority of locally grown things it wasn’t as a demonstration this kind of at least proves that you can grow enough to have some to sell at a farmers market in an urban area like this let’s miss oral try that yeah you like the Zorro mission part of the experiment was could you make a small lot like this produce enough to eliminate the need for one of the parents to go to work someplace you know and we’re approximating that I mean it’s difficult it’s just because of the scale I only have one hand here so that’s just it’s just one coop I built it from kind of scrap materials that I found lying on the side of the road I’m kind of vacillating I think really what I want to do is convert this space to race quail the feed conversion ratio is much better they can reproduce at an earlier age one of the things that we’re going to work an experiment with soon is wasabi this is the little sorrel keikis it’s sustainable in the sense that we’re exceeding all of our costs making a modest amount of money every month but it certainly isn’t enough to live on though that’s kind of the ongoing thing I don’t think it will take more than a year with the addition of the fish that we’re going to be able to sell and the effect of the cooperation from other farms it’s as you could tell I’m having a really good time struggling so yeah this is this is a I’m incredibly blessed to have this opportunity but in terms of putting it out there as a model for other people to try and do the more we try and the more that we cooperate with one another to help absorb some of those costs I think the faster we’re going to get to that place where people could really make their properties work for them you

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Urban Farming with The Dervaes family

Drivers whizzing past on the 210 freeway through Pasadena have no idea that a stone’s throw away from the fast lane is a lush but tiny Eden a 4,000 square foot farm it not only feeds a family but revolutionizes the idea of what can be done in a very unlikely place the middle of a city this is city living but I bought the country to the city uh-huh rather than have to go out to the country I just imported it 63 year old Jules duvets started this backyard farm ten years ago it’s a deliberate throwback to the story days of self-reliant rural America Jules and his children grow almost all the food they need and everyone pitches in five pounds of grapefruit his daughters a nice we have another guy coming to pick up Andrew dan yeah are you done and his son Justin their produce is organic and their animals are well friendlier than average to say hi say hi we have a a chicken straw ducks and to dos the ducks and chickens lay thousands of eggs a year and keep the bugs in check they really made the dynamics of Elvin homestead much more sustainable sustainable and dense on their 4,000 square feet they raised 400 varieties of vegetables fruits and edible flowers 6,000 pounds a year enough to feed themselves with plenty left over and with the current passion at high-end restaurants for local pesticide free produce chefs are literally beating a path to their door no good are you doing Oh wonderful soil she’s so what are you gonna do the sorrel hmm I’m gonna use it to make a really nice sound relish with uh cucumber for our salmon dish the family makes about $20,000 a year from their front porch sales they use it to buy the crops they can’t grow like wheat rice notes I would say at the beginning I didn’t really believe I could do it I had some doubts because I come to kept again this place is too small there’s no way that we’re going to be able to feed ourselves plus I never thought we could even grow the vegetables for the for the market so how did this experiment in independent living begin it all began 10 years ago when Jules bought some taco shells for dinner he learned too late that the shells were being recalled because they had been made by mistake with genetically modified corn when I thought about putting this food in my children smile tonight and they were depending on me to give them good stuff I mean they’ll take whatever their parent any child would take what a parent hands them they’ll say this comes from my mom or dad and I couldn’t afford to be in that position of giving him bad stuff now a decade later this radical foodie has succeeded in going off the grid he calls his lifestyle the path to freedom and what to family think of that whole approach they thought it was strange they thought it was they thought it was my daughter wouldn’t come out of the front yard and visit with her friends because they said what’s what’s up with your dad they wanted to know well as go one because I was did making some radical changes here there Gervaise have no ugly commute they avoid office politics and we’ll never get fired but their jobs are way more than nine-to-five I need I need to help all the help I can get and it’s my family that like in the old days the farmer farmers family made the difference there are no microwave ovens in this kitchen and no Cuisinarts either we have gizmos but they’re just hand power what little electricity they use is generated by these solar panels how much is your electricity bill well it’s running about the highest twelve dollars a month 12 dollars a month for everything here yeah they spend even less on gas this is their biodiesel brewing station so this is just new grease from restaurants yeah they use it defiling rings french fries there anything you would fry and you get it free yeah free and delivered on our doorstep the gasoline station is self-serve it hasn’t always been easy justin remembers the year that frost wiped out a crop another year it was a destructive insect and recently they’ve noticed a new challenge climate change we call it the forefront of global weirding because we’ve been gardening for so long you can sense things are off we have this June bug that comes out it’s called June so it’s supposed to come out in June but comes out in July in August and you know September so something’s definitely off the other challenge is water Southern California skies don’t deliver enough of it so Jules keeps the water bill down with this ancient form of irrigation that’s a clay pot irrigation but the Bears under there it’s buried usually up to the throat here and then all you do is fill it up and the water weeps through the portal and through the clay and you get the water where the plant stated at the root zone plants to take the water as needed so just so simple it’s 5:00 o’clock time the time when it all pays off there’s going to be insider Elsa the derv A’s are the ultimate locavores their food travelled a whole hundred feet from the field to the table they all say they love urban homesteading and can’t imagine living a typical consumer-driven life at the end of the day some not so back to nature activity visits to their web sites have grown dramatically they get about six million hits a month from others interested in this grow it yourself revolution we’re all in the same boat on the same planet and there are people now asking deep questions about the future of the planet and they’re willing to do this they’re willing to take a risk it’s a risk that has paid off for Jewel’s and is blazing a trail for others I’m Val Zavala

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Local Organic Farm Tour | Midwest Plant-based Vegan Lifestyle

You want beef at the price of bread right well the system can’t sustain the system the industrial system can turn it out but the system s and the earth can’t sustain the time that we spend to think our ideas to grow to match them with the dressing or inappropriate use and get them to your table and the time that you spend deciding who to come out with getting all the way out here and the time around the table that’s all part of your experience in a meal there are three tiers so you know those restaurants that next up you know that was delicious right and then the third tier life is good hey guys Aaron and dusty here and welcome back to eat move rest so clearly we’re not in the kitchen today we are actually taking you guys on an organic farm tour yes so Jerry and Renee Cornett are the owners of lake house farm which is an organic produce farm just north of Lincoln Nebraska where we live and we became acquainted with them and have gotten to know them over the years at our local Sunday farmers market they own an organic farm-to-table restaurant right there on the farm called Prairie plate we had an awesome tour they sat us down with fed us an amazing meal we were there for like we were basically there all day and we had an absolute blast these people care about quality of food organic farming just amazing practices all the way around yeah eating seasonal like it’s it’s about as good as it can get especially where we’re located right here in the heartland this is the way food should be they’re bringing it back and this this place is literally a hidden gem in every sense of the word especially for here in the middle of the Midwest in Nebraska where everybody’s just worried about belying up at the local steakhouse and all-you-can-eat buffets this is locally sourced seasonal organically grown fresh as fresh as it gets and a lot of thought and preparation goes into each and every plate the menu changes on a weekly basis based upon what’s growing at the farm so thank you Jerry and Renee we had a such an awesome day it was so much fun we might be back like every Monday we’ll just do like a farm tour and you can see this lunch that would be amazing look we will let them do the rest enjoy you guys around so enjoy

Hey guys Aaron here at Eaton arrest and I am with Jerry and Rene cornet of Lake House farm which is a certified organic produce farm just outside of Lincoln Nebraska when we opened this restaurant we thought okay let’s celebrate food right let’s make food fun yeah let’s make it a celebration she wanted to a relatively small restaurant where you’re the chef maybe assistant it’s personal yeah not personal you go talk to your table you know 56 seats you know restaurant that’s different yeah yeah we kind of keep going through that they just don’t know what they don’t know yet yeah you don’t even know to ask the question and so where do you get the word to people and they’re always so offended that come out of your mouth how come you’ve been over in five years and I didn’t know yeah the way the farm grows and what we grow is based on what’s the restaurant need you know as a nurse through the season the folks that come from outside are like yeah this is awesome this is a unique there are probably a dozen restaurants like this in the United States right you know and most of them charge a lot more than we do and then there are some people that are retired farmers and it’s interesting because often I get the comment from them you know we used to eat this way right yeah we used to we used to eat this way yeah yeah very there wasn’t a lot of slaughter yeah to do what I know yeah you don’t have enough freezer space to put it you know kidding what are you gonna do it what are you gonna do with all of them yeah you know we use a oil block system and it’s essentially this little block we start to see it in this is a this is a summer lettuce called grandpa admire it’s an heirloom lettuce that does well in the heat and so will will grow winter lettuces and then we transition to summer lettuces and then there’s a point where okay lettuce just doesn’t grow very well here because it gets too hot it gets really bitter and so what we do in the restaurant okay at that point stop and then you go to a salad that is tomato and cucumber or not lettuce the first item on the menu is always lake house farm salad it will change to be whatever it is and we have that’s the best from the farm and sometimes it’s so people see salad they automatically think that so it’s very important the server’s remember to tell them that the salad isn’t lettuce if it’s not lettuce because we’re used to thinking that’s the only choice mm-hmm primary purpose of this is really protecting it from the wind yeah it’ll get down to ten below in here and the kale will be fine yeah vintage will be fine really even the lettuce will survive one or two frost yeah we grow more Tomatoes out here and like two and a half rows are just sauced tomato sandwich ah no so we they’re meant to be cooked down two types of sweet peppers one is long and the other one the sheep nose pimento is a small one it’s like a slow food yeah smaller but it’s got a lot more meat flesh to it and the skin is still thin so you don’t really have to peel them for a lot of things if you’re gonna appear it use them in something but they stuff and cook really well yeah what’s all of you guys been organic since day one yeah it’s hard that like the certification process is pretty rigorous it is every year you submit a plan and then they review it and then they have an inspector to come out and it really comes down to you know doing with you said you were gonna do and then paying attention to things like soil health yeah in mild adversity like they just added a biodiversity page for us we looked at I look at this property in two ways one it’s got an incredible amount of biodiversity yep and so I just let it go I don’t try to do anything to change it [Music] [Music] out in the middle of the desert is hopeful California and and we took the kids out there once just to go out and walk with the desert you know do some other fun things stayed there there’s actually a little Museum and they explained to you you know this is the carrot we grow you know because it can grow and stand yeah and a machine can harvest it yeah and you know sand doesn’t you know though the vegetable it’s not picking up nutrients minerals from sunlight statement you’ve got an atom just about everything yeah we’re here we have clay soils which means they can be a little more problematic to grow in but in a lot easier because the particles smaller for that plan to take up all of those nutrients or minerals right and then convert it into I like one flavor for us but for others nutrients so that carrot that grows in a healthy humus organic matter rich soil is naturally going to take up all of that all those flavors yeah yeah looks like yeah a formula versus breast milk Oh site in the Roman period when his remedy was actually very good where these science knows better yeah and so we’re gonna make formula that’s gonna have it everything the baby needs in its gonna and then they were finding out wait we missed this we did you know about that and you can’t simulate this other thing and then there’s a so all of that stuff that we don’t know because nature’s better at it yeah that also works for other system I asked in fact it was an old man you know I think is a retired farmer he’s like I said like why do you buy our carrots like they taste like the ones my grandmother used to [Music] [Applause] [Music] so we just got plated lunch and we’ve got sweet potato vindaloo and some rice well along with some steamed and sauteed chart so we’re excited busy in the ponies perspective you know when you when you grow it for the season you grow it for the region and then you harvest it for flavor focus one you don’t need to do much in the kitchen and two you walk away more satiating yeah and it’s celebrity there are three tiers I think in the restaurant industry this came for books one is for so you know those restaurants yeah that next up that you know that was delicious right and then the third tier was life is good I think we want to be kind of between that was delicious and life is good love that somewhere in there yeah but it never tastes better than in context in the season at the time the place that’s grown it’s not going to get any better the time that we spend to pick varieties to grow to match them with the dressing or an appropriate use and get them to your table and the time that you spend deciding who to come out with getting all the way out here and the time around the table that’s all part of your experience in the meal yeah okay so we hope you guys enjoyed this video if you know the drill give us a thumbs up give us a like leave us a comment below leave us some love let us know what you liked what you want to see more of in the future subscribe if you haven’t already hit the bell to stay notified and as always follow aaron and i @db stanczyk and a-tearin stanczyk if you guys are digging on Renae and Jerry you can find them lake house farms calm or if you’re local and you want to check out their restaurant they’re open 5:00 to 9:00 on Wednesdays send a Wednesday through Sunday so anyway we had a blast doing this we hope to do more live out in the field maybe farm tours just meeting people and yeah we’re gonna start to get more collaborative we’re gonna do more supporting local hope you guys are into it so until next time be sure to eat seasonal eat fresh by organic go to your local farmers market and as always eat move rest your best buy was a joke there that the Catholic priest yeah goes up in the Navy Catholic priest show us up checks in moves his stuff in and promptly everything is told and then they realized he was a Catholic priest yeah so they brought it all back.

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Vegan Organic Permaculture Farm & Off-Grid || What I Do + Eat

Hi so today is another day another lovely day in Wales Shino I am currently working here in Wales and I’m on the beautiful farm and also just really wanted to do another really simple what I eat in a day videos they usually like to add in sort of what I eat and everything do my videos I love me I’ll show you why I kept teeth stay and everything like as well see you in a second right save for breakfast today I had porridge as you can see here and I have my porridge wisdom homemade bilbrey Chow which we and I also had some peanut butter to fill myself up longer and I had a couple of corn flakes on there as well and it was absolutely gorgeous I did say was I decided to do some watering of the polytunnel which actually takes quite a while because as you can see there’s quite a lot in here and Here I am just watering the plants and watering the tomatoes and then I decided to do some D weeding so I pulled this dog beef out here and I’m use it as mulch and Here I am again just picking out all the weeds and then I became inspired to make myself a salad so I started to pick all the lovely things I could find from a polytunnel that I could eat and these Tomatoes if the yellow ones particularly absolutely so so gorgeous and this is my bounty here and I used this bounty to make my or some of my lunch you can see here I made my salad and I also have that with some homemade hummus some rice and also some curry leftover from yesterday and that was absolutely gorgeous manche I started to do a bit Bondi weeding I did this in the strawberry patch so here are some pots here and I’m just pulling out all the grass and snipping out all the weeds and this is what it looks like at the end you can get the strawberry leaves as you can see here and I took some comfrey I pulled the comfrey out and use that as mulch as you can see here which fertilizes plants and I was a bit hungry because lunch wasn’t very big so I had another salad and I also had some hummus on bread and I wrapped up everything inside the thread because everything tastes nice in a sandwich snack I did some so basically the other day we just we trance some trees all up a section of the lab as I needed to put these steaks in here in order for Frank to know where the trees are when the grass starts growing through and there are a little bit further away from the plants so that you can get strimmer around and cut the grass and then over the arm field we saw this which is the sheep being herded by a tractor and a dog I didn’t you can see that bit it reminded me of Aaron Janice’s video the ethics of wool and if you haven’t seen it yet then I really recommend watching that video because it really explains the wool industry really well I’ll leave a link in the description box below so for dinner we had this gorgeous homemade pizza it was so tasty and I ended up actually having four slices four of these slices here and we had some nutritional yeast on top as well as some vegan cheese to make it really really nice and tasty for per day that I had this utterly lovely fruit tank which was made by Frank the owner of the land here and Here I am eating it and it was completely gorgeous as it said before hey that’s the end of my video guys if you’d like to please feel free to give it a big thumbs up and subscribe to my channel down below if you haven’t subscribed already and feel free to leave a comment if you have any questions for me keep watching guys I will see very very soon I’m learning how to love myself 😁

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3 Reasons Gluten Intolerance May NOT Be From Gluten

Hey it’s Mike here and today we are going to look at bread but we are simultaneously going to be looking away from gluten because it appears that there are some non gluten or gluten-free things that may be causing the same digestive upsets that people experience that lead them to believe that they are gluten intolerant there are many potential causes but we’re gonna look at three in particular that range from agricultural practice to just the baking process so this isn’t a be more afraid of food situation this is a you might not have to be afraid of gluten anymore situation real quick I’ve been talking about it forever and now I am finally releasing my cookbook it is Mike’s whole vegan cookbook it is officially live you can go and buy at Mike the vegan com which I’m also launching right now I’m launching so many things just in time for Christmas so the link to that will be in the description and I’ll talk more about it at the end but right now back to not gluten now notice that a large portion of people I know believe that they are gluten intolerant because it’s their experience they will eat a gluten containing food and then they will become bloated or nauseous or sick in some way so I wanted to investigate and see if there were any other reasons besides gluten that people might be getting these symptoms so let’s go number one is glyphosate bath aka roundup bath you’re probably familiar with the company Monsanto’s Roundup the active ingredient of which is glyphosate and I was really shocked when I heard this and that is that wheat farmers in many areas will spray their crop with Roundup to kill it all off at the same time and this is called desiccation so it dries out the whole field evenly and then they can harvest a couple weeks earlier and as this study mentions glyphosate is a probable carcinogen according to the w-h-o just like red meat but the cancer connection seems to be limited in studies to people who spray it with the link being non-hodgkins lymphoma the concern I want to talk about here is how it might give you that post gluten tummyache from this study in the journal of interdisciplinary toxicology it appears that animals given glyphosate experienced digestive disruptions quote fish exposed to glyphosate developed digestive problems that are reminiscent of celiac disease it may do this by disrupting the gut bacteria in animals preferentially killing beneficial forms and causing an overgrowth of pathogens from this other study you can see examples of this Salmonella happens to be resistant well lactobacillus is susceptible to it so in other words just like a really crappy antibiotic that only kills the good guys thanks monsanto furthermore this overgrowth of pathogens can lead to a disruption of your intestinal lining aka leaky gut quote pathogens through their activation of a potential signaling molecule called zone Yulin induce a breakdown of the tight junctions in cells lining the gut leading to quote leaky gut syndrome and something tells me that none of this is going to feel good I mean after all our good bacteria digest food the opposite of which is indigestion which happens to be what many people feel after eating gluten leaf foods so a quick summary the herbicide roundup is being sprayed directly on we shortly before it is harvested which may lead to a sort of probiotic bomb which then causes some intestinal distress now I do want to present both sides here and Texas wheat does say that in the u.s. at least this is not that common of a practice and it’s not being sprayed into super high amounts that people say it is on my own farm I use glyphosate well before I plant wheat to provide a clean planting environment sometimes I use the glyphosate after harvest to do the same thing to keep the field clean so he might not be practicing desiccation but he still is spraying glyphosate on his field once maybe twice a year he didn’t need to practice desiccation because it is often only necessary in areas of the world with so much shorter growing seasons like the United Kingdom from this paper in 2007 the level of glyphosate in wheat exceeded the point two milligrams per kilogram limit but in other years it did not however some UK wheat samples have clocked in at two point three milligrams per kilogram which is about 11 times higher than the safe limit however these safe levels are not only based on industry funded science but they are also based on glyphosate alone which is allegedly not harmful to humans because it can’t penetrate ourselves but in actual roundup glyphosate is accompanied by other chemicals that make it more powerful and possibly penetrate ourselves which are called adjuvant so this is a bit like scientists studying bullets without a gun and being like we’ve concluded that these bullet things are absolutely harmless look they can’t even penetrate my skin would you like cash your check oh just take cash Thanks and I know we are not talking about celiac disease specifically here but from this graph you can see that as glyphosate spraying on wheat has increased so has the incidence of celiac disease yes basically everything bad has also increased in that period of time but it’s worth noting and that red glyphosate line is from USDA data so take that mr. Texas wheat so I would say this is compelling but not necessarily set in stone until we have say some clinical trials showing people eating low glyphosate bread versus high glyphosate bread and see how they respond but it could offer an explanation for people who maybe eat bread one time and feel fine and the next time they don’t perhaps that one piece of bread was made with some higher glyphosate wheat and now moving on to number two which is yeast and I can tell you right now that this is probably not hurting the vast majority of people but it’s worth looking into the insights into this come from sufferers of crohn’s disease who have symptoms such as bloating cramping and abdominal pain does that sound familiar it sounds like the definition of gluten intolerance and as dr. Greger mentioned in his nutrition facts video on the topic bakers have the highest Crohn’s disease mortality and from a different data set among the highest rates of Crohn’s disease perhaps a hypersensitivity to yeast may be playing a role in Crohn’s disease he also mentioned this study where scientists poked the inside of people who had Crohn’s digestive tracts with potential allergens such as peanuts and citrus and here is one patients reaction to yeast right there in the middle girls and the Crohn’s group on a whole had a statistically significant immune response to yeast and from this study which put people with Crohn’s on a yeast elimination diet and measured their Crohn’s index which includes things such as abdominal pain which improved after eliminating yeast they then gave them yeast pills and it got worse and another very interesting fact if your gut bacteria is out of whack then you could have a digesting yeast yeast digestion is performed by specific bacteria that we have gained since drinking beer and baking bread because of this one treatment for Crohn’s might simply be taking a pill with a bunch of this bacteria in it no I’m not saying that everybody who thinks they’re gluten intolerant is automatically suffering from Crohn’s disease but in the u.s. our current estimates are about seven hundred and eighty thousand people and it can often be under diagnosed and it’s just very hard to diagnose with nearly half of people with Crohn’s having visited the doctor ten times before it was diagnosed but the question here is is it possible that people who don’t have Crohn’s disease are also having an adverse reaction to yeast maybe not but I think that this should be on people’s radar and that we should do more studies on this and you can imagine if somebody was reacting to yeast they could totally convince themselves with their a gluten intolerant by going home with some organic wheat and baking their own bread with all just natural ingredients and active dry yeast and bam they can have a response and believe it was gluten I guess the easiest way to test this would just be trying to eat some unleavened bread alright now to number three which is a quicker one and that is bro mated flour I’m gonna resist making some bro jokes but the stuff is serious it’s been banned in a lot of countries the entire European Union China South Korea Sri Lanka Canada Australia Brazil Peru and Colombia surprise surprise not banned in the USA despite being a carcinogen and an oxidizing agent which is interesting because oxidative stress is implicated in every major disease including cancer but potassium bromate which we add to bread to condition it and bleach it is a GNote oxen fun stuff India and the US do allow it India allows 50 parts per million and the u.s. allows 75 but the u.s. also requires it to be put on the labels of foods which is why the Environmental Working Group was able to compile a list of foods on their site this includes everything from pizza dough and French bread to cakes and rolls all that gluten nice stuff now the industry’s response is that it is neutralized during baking but this study seems to show otherwise there’s still bromate in they’re after its baked now would this actually give you a stomachache though well oxidation does lead to inflammation which can be irritating but I really wanted to include this just because it’s a dangerous thing to have in food people should be aware of it and we should be pressuring our companies to not put it in their bread okay so by this point you realize that there can be a lot of random crap and bread that could be making you feel bad so what’s the best way to maybe figure out if his gluten or not and I would have to say something which might blow your mind and that is wheat berries a wheat berry is the entire wheat seed so you could go to the grocery store and get an organic bag of wheat berries and go ahead and cook them and add nothing and just see if you have a reaction there won’t be any glyphosate because it’s not allowed in organic farming there won’t be any yeast because you didn’t add it and there won’t be any of those other weird processed ingredients from store-bought bread at this point I again want to emphasize that all this doesn’t mean that you should be afraid of bread I just think it’s good to take a level-headed look at what could actually be causing something and in this case you could expand your diet if you realize it’s not actually gluten and I will be doing a future video looking directly at gluten and seeing how dangerous it might be so stay tuned maybe subscribe for that now I want to say a couple things about the e-book and the website the e-book is Mike’s whole vegan cookbook and it has about 30 recipes ranging from sriracha baked fries and peanut butter cherry cookies to to sweet potato sushi and our unicorn parfait which is super awesome looking it also has some discussion stuff like being vegan at the potluck and fortifying your own plant milk and it’s currently available directly on my website for $11.99 so you can get it in time for Christmas if you do celebrate that and I do just want to say that a lot of the proceeds for this are going to go toward my masters in public health tuition so thank you now for the website itself I originally created it with the intention of making another way to search my videos I realized it was really hard for people to find a certain topic so over time I want to archive all of the different topics in there and make it super searchable I also be uploading articles or text versions of the videos with references and all that so you can go and look at it or in case you can’t watch my video you sort of read my video and finally I have a section called Mike yourself in case you want to start your own YouTube channel it goes over things like cameras and lights and software and I’ll add some more features to the site in the future but for now that’s it for today.