Tampilkan postingan dengan label share. Tampilkan semua postingan
Tampilkan postingan dengan label share. Tampilkan semua postingan

Sabtu, 07 Mei 2016

Taipei Aquaponics Rooftop Urban Agriculture

Chillaxia Aquaponic bones 

Taipei is a pretty green place. Figuratively, literally the mid-century ugly style Japanese buildings are softened by lush greenery sprouting in and around every crevice and surface. Its common to see patches of dirt cultivated into vegetable gardens. Until recently there was small farm across the street from Taipei 101 the worlds second largest building in the smack center of Taipeis commercial area.

Recently Ive been seeking the stories behind these gardens. I dont have a space to garden, but I thought Id draw some inspiration from what is happening and share it for everyone to see. Facebook has been a remarkable resource in Taipei for locating groups. A post in Green Taiwan led me to learn about a woman named Tammy Turner with permaculture garden in Xindian, a large Aquaponic garden called Avata, and a gentleman named John building his own aquaponic system on his rooftop dubbed Chillaxia. I immediately requested a tour, and he happily agreed.


An into a world of puppets! These are some of the pieces you might see at the Dream Parade. 


Dream community is just as its name suggests. 

A friend, Reider, and I set out to an area just east of DongHu MRT. We ended up getting more than just a garden. Chillaxia is on top of one of the Dream Community developments rooftops. This is no ordinary place. A development that grew out of a virtuoso pig farmers vision of community supporting a puppet workshop, theater, specialty travel restaurant, samaba drum classes, sculpture studio, glass blowing facility and more all set within a set of several modern and comfortable residential buildings. The Dream Community may be most well know for its Dream parade once a year, where it brings Carnival style floats, costumes, and fun to unsuspecting people of Taipei. And of course now its own citizens are introducing an aquaponic garden.


These circumstances are pretty special, and they answered my first question, "What kind of approval did you need to set up a rooftop garden?" If you are an urban gardener you are dealing with limited real estate, borrowed spaces, city ordinances, and the general transient nature of people living in cities. The Dream Community is a easy-going place that encourages creativity. John told me that in fact a goat used to live on this specific spot. Once the goat had died he was free to set up as he pleased using the old goat shed as materials to hold his garden.


My next question was. "Where do you find materials to build an aquaponic or hydroponic garden?" The answer (my favorite answer to any problem really) is to re-use old materials. His split blue bins are reclaimed from commercial sources. The wood platforms used to be a goat shed. Split bamboo from a neighboring garden was bent to structure his hoop houses. Tools? Well he does live over a puppet and art workshop. Kuddos to John for making the most of his space and resources. Other materials such as tubing can be pretty easily attained at a home store. There was some plastic sheeting to cover the hoop house that was made specifically for that purpose. Clay balls used to anchor the plants and their roots was ordered from New Zealand. John told me that he had used contacts made from the Avata garden to source these specialized materials.


Lets take a look at his system. Its still being built (Ill visit again to post an update when he has things growing) so use your imagination to see the lush greens and herbs, fat squashes and pumpkins growing along side the happy tilapia that will live in his aquaponic system. This is a 3-part system 1) growing beds which are the blue split barrels. These will be filled with water from the 1000 liter tilapia tank. The grey pipe running horizontally along the right side of the system carries this water. The grey vertical tubes in the back of the blue barrels  the blue barrels are autosiphons. They automatically drain and fill the growbeds. As the growbeds are drained, oxygen can get to the roots. And then as the growbed fills again, the roots get exposed to the nitrate-rich water. The plants which will be held in place by clay balls that not only prevent roots from drowning but are a place for good bacteria to breed. 

Clay balls to anchor plant beds and cultivate bacteria

The black tub on the left below is the tilapia tank. The Tilapias diet will be leftover vegetable scraps, commercial fish food, and black soldier fly larvae from a larvae farm that is also going to be built on this rooftop. Their waste (ammonia) is converted to nitrite by one kind of bacteria, and then converted to nitrate by another kind of bacteria. The nitrate is fertilizer for the plants, and the fish can reuse the water after the plants have removed the nitrate from it. Its a closed symbiotic system! Variables can cause things to go wrong but ultimately its extremely sustainable way to feed a family or small community. The Chillaxia system is only beginning. To succeed John will have to tend to all three living parts (plants, bacteria, and fish) but after its running successfully he told me that he can tripple his grow beds. If everything goes well he will not need to contribute any extra nutrients to his system. In some cases, iron chelate is added to the system as an aquaponic system can become iron deficient. I look forward to seeing and hopefully tasting his results. 


Black 1000 L tub will house tilapia.


Cardiovascular organ of the system, a pump.

Above you can see the heart of the system a pump. Some systems use solar panels for energy. The convience to urban gardening is that are likely to have an easily accessable power sources. Chillaxia has outlets only feet away!

What luck an outlet on the roof. 

Not ready to start your own full system, or just not sure where youll be for the next 3 years? The Avata garden sells a DIY starter kit using a regular storage bin it can easily live on any balcony. In Taipei we all have balconies on every floor, often on multiple sides of our buildings. The utility end of our apartment lives, where residents dry clothes, store cleaning materials, keep your shoes, and rain coats, and whatever else you dont bring inside. Here you can see Johns successful system which is growing an enormous mint plant.

 Ryder ponders Donghu next to home-sized aquaponic system. Not mint plant is close to 3 feet tall and being supported. 


Pump and tank for Johns DIY home sized system. 

You can only sort of see one of his koi fish. He had 3 of different colors. With slightly different materials this system could make very attractive decoration for your home. 

Im very motivated to visit more of Taiwans gardening projects. Little and big gardens are happening everywhere here. Its currently November so I may take a break from this pursuit hoping Spring will have more to offer. 

-- updated on 2013/11/13: thanks to John for edits. 

Minggu, 01 Mei 2016

weekend projects

now that were out in the country and I have room to let my 6 yr old daughter outside to play, I had to make good on my promise to build her a tire swing in the front yard.
Gena and I had been out driving around and we stopped into a small garage/tire shop and I asked if they had any old tires they needed to get rid of. One of the mechanics pointed to a shed near the garage and said "go for it, take all you want".

I picked out a nice big "bubba truck" tire. a 36" mud tire. Ive been making alot of trips to Lowes since we bought the house so i told my daughter "Babygirl, we have to go to Lowes" she does her best horror movie type scream and says "not againnnnn". Once I told her we needed to go and get parts to build the tire swing she had a whole different attitude.

I picked up a u-bolt, a snap swivel and 50 of poly rope and we were in business.
I drilled two 1/2" holes in the tire and installed the U bolt then drilled two more in the opposite side for water drainage.

We cleaned the tire up with some bleach and the garden hose and I hung it from a nice big branch in a tree in our frontyard. Shes been having a blast swinging on it all weekend and it was "the best xmas present ever"

Minggu, 17 April 2016

Flatbush Farm Share CSA Week 3


Salad, salad, chomp, chomp

Salad days are back. Big, no huge, leafy heads of escarole, romaine, arugula, parsley are now decoratring my fridge shelves in big bouquets. I dont have much of meal game plan, just to eat salads. A little oil, salt and perhaps a handful of herbs Ive been harvesting from Prospect Farm. The Farm at Millers Crossing, who provides my vegetables should be proud of their snap peas which are sweet as candy. Thats right vegetables for dessert.

Flatbush Farm Share CSA Week 3

1 bunch Chiogga Beets
1 bunch parsely
1 bunch arugula
1 bunch huge escarole
1 bunch romaine
1 scant quart snap peas
1/2 lb garlic scapes, which I gave away
6 eggs
12 oz half n half
1 quart dark beautiful cherries

Senin, 04 April 2016

Flatbush Farm Share CSA Week 6


Ive been skipping out my CSA updates. I have big news. This is my LAST CSA share for some time. I am officially moving to Taipei in 2 weeks for a new culinary venture. Updates on that later. Lets talk about whats happen with the massive range of items in the Flatbush Farm Share this week. On top of tempeh, cheese, coffee and more the Flatbush Farm Share offers a range of products from Milk Not Jails. This now includes things like chocolate ice cream, butter, Hawthorne Farms kraut, bread, granola. So many options I feel spoiled. I bought 2 tubs of butter (THICK and creamy is my complete description), regular sauerkraut (so sour you feel it in your brain), and ice cream (sadly mostly melted and icy sort of like a frosty from Wendys). I traded my half and half for some extra radishes.

This is a great assortment of hard and leafy vegetables. Its the kind of variety that makes participating in a CSA really fun. The fruit has been coming in large quantities too, which seems extra abnormal, but no complaints here. Weve had a lot of lettuce to chew on this year, but I found that sauteing it down like a regular green makes it much faster to eat.

Flatbush Farm Share Week 6

1 bunch chard
1 head romaine lettuce
1 bunch parsley
1 bunch texas onions
4 patty squash
3 cucumbers
1 bunch french radishes
4 potatoes
5 small peaches
15 little yellow plums
6 eggs


Extras from Milk Not Jails 
1 jar sauerkraut
1 pint chocolate ice cream
1 lb of butter
half and half (traded for extra radishes)

Minggu, 03 April 2016

By the Numbers

 How many pies does it take? 

Before I resume recipe writing Id like to get a few things out there on owning and running a restaurant. The first thing you should know is opening a restaurant is stupid. Its an easy way to lose money, or as I like to think of it, pay to work really really hard. If your friends ever say to you, "Everything you cook is so good, you should have a restaurant." slap them. Slap them hard. What they are really saying is, "Hey you should invest a lot of money/go into debt by opening one of the riskiest businesses there is, so I can maybe pay to eat your food every 2 months, or every month if I am actually a good friend." Or if they are really shitty friends, assume they can eat for free. There are lots of great ways to bring food to the world, catering, wholesale and retail food sales, dinner parties, dinner party clubs, fancy food markets and on. Taking care of a brick and mortar restaurant is just silliness. Sure it works some of the time, and who doesnt love a good meal in a nice restaurant, but do you really want to give up life as you know it to be the person who is that success? Lets take a moment to reflect and possibly high-five all the successful restaurant owners, managers, chefs, servers, dishwashers, delivery people, and one who are part of the food business. 

Numbers will rule your life when you own a restaurant. From little to small, you will be crunching and fighting all day long into your eyes retreat into your head. How many grams of salt in x food item, how many grams per serving in x food item, how many servings per batch in x food item, how many batches of in x food item can you fit in your not large enough fridge vs how often x food item goes bad, much should you sell x food item for, how many servings a week will you sell of x food item, how many servings do you need to sell to pay for rent utilities, food costs, and the salary of 5 people? How many pizzas do you have to sell to survive? If youre a bakery, how many cookie do you have to bake? There are more number questions and variables, but Im boring myself just by writing this.

It is easy to lose interest in the actual cooking and creating part. Its a left brain vs right brain saga. For the first month Loft was open I basically lived in fear of the food both spoiling or running out not knowing how many people might come every night. I over-ordered a lot of ingredients to be sure no one would go for wanting. Managing all that food is tricky. Early mornings I would stand in front of my 4-door and ponder the power I was wielding by controlling all those kilos of meat and arugula which (sorry localvore movement) has to be flown in from France.

Weekly specials are a nice plan b. They are a great way to use up something extra, and breath a little fresh air into the menu. Staff meal is another reliable back up.  There is a limit to what your staff are willing to repeatedly eat. Creative handling can make it better. Eggs are super food, binding ingredients into limitless possibilities. Soups becomes a staple. Somehow cooking food and storing it slows the demise of otherwise fading foods. I also like turning everything into a salad. Since the majority of my staff is health-conscious, I dont hear many sighs on salad nights.

Oranges, so many....

So how does one keep track of all the numbers? Spreadsheets. Thats right, its all plugged into boring spreadsheets and spit out on monthly finance reports. Spreadsheets are my least favorite thing on earth. Maybe violence, natural disasters, or traffic jams are worse. I have a massive spread sheet of how much each ingredient costs, from each supplier, the quantity the ingredient comes in and the price per piece, gram or milliliter here in Taiwan. After I write my recipes (in US measurement which is then translated into metric) I can calculate how much each dish will cost. After you crunch enough numbers you realize material value may not be dictated by price as much as fuel. Things imported items like baking soda, pasta, and bread flour are all the same price per gram.

Behold Taiwan late December tomatoes

Another interesting fact that turned up after I comparing ingredient prices is vendors in Taiwan are all pretty equally priced. Most oil, name-brand ketchup, sugar, salt, tomatoes, cucumbers all cost the same.  Service really defines a vendor. Taiwan has excellent service. My produce dealer used to teach me the Chinese names of my veggies when he first started delivering. The guy is busy, but he always has a minute to chat in Chinese about parsley. He once helped me with a chalk drawing on our street sign. He is at the top of our Rolodex.

Taiwan has pretty great agriculture. Our winter tomatoes do kick the East coasts water orange butt. Vegetable prices do go up in the winter, but some go down too. I am told that the summers typhoons can seriously effect vegetables availability and price, but luckily I havent been in business during a big one. When ingredients are in season they are really abundant. Oranges, have you ever seen so many kinds of oranges? Okay, Im from NYC, some of you have, but this makes me happy. Strawberry time is here right now and its utterly fabulous. Little sweet strawberries they way you dream them to be. I can not wait for mangoes to come back.


Behold, Taiwan strawberries with frosting on top. I later found out I could get them with honey. 

Its not just a lot to manage, its a lot to learn. Thankfully I have some great guides here. Everyone around the world appreciates great food after all the boring shit is done. 
 

Aquaponics get Here Copyright © 2016 -- Powered by Blogger