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AEROPONICS – Farming In Small Spaces With LA Urban Farms

[UltraVid id=195 ]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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Urban Farming with The Dervaes family

[UltraVid id=193 ]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