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AUSTRALIA EDITION · ISSUE 16 · 2020

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CONTENT

Beneficial

In s e c t

MICROBIAL PRODUCT

I PRODUCT SPOTLIGHTS

n recent years, we have seen an enormous surge in the amount of microbial-based products available to growers. These, undoubtedly, have added a third dimension to standard nutrient programs and increased the productivity of organic gardens.

Mycorrhizal Fungi

This group has two main types, Endomycorrhizae (VAM), which are symbiotic and Ectomycorrhizae, which are non-symbiotic.

If you think of your plant’s roots as a net, a root system enhanced by mycorrhizae is many times larger, meaning more food is broken down for use by your garden.

However, when overused, just like fertiliser, they can have a detrimental effect on soil and plant health.

When you see Rhizobacter, various species of Glomus, Rhizopogon, Pisolithus, and Scleroderma on a product, these are what you are using.

There is a diverse range of fungal and bacterial inoculants available in many products, sometimes in isolation, but more often as blends. What do they do? And when is it appropriate to use them?

Nitrogen Fixing bacteria These little guys take nitrogen from the air (N2) and fix it into the root system in the form of Ammonia, which is readily useable by plants. The main types available are the non-symbiotic types, such as Azotobacter, that live alongside a plant’s roots. Then there are symbiotic types, such as Azospirillium, which are associated with cereal crops and Rhizobium, which are associated with legumes. These latter examples physically attach and invade the root hairs, stimulating the growth of nodules, within which the bacteria can perform the conversion directly. The caveat with these products is that there has to be nitrogen in the air to fix; they cannot make it from scratch. So, if you have a closed-loop grow room with little to no outside air exchange, you might find the atmospheric levels too low for these additives to have a noticeable effect. The main gardens that will benefit are outdoor gardens, and indoor gardens vented with filtered air from outside.

Nitrogen Fixing bacteria

credit: wikipedia

BY EVAN FOLDS

Mycorrhizal Fungi In the symbiotic kinds of Mycorrhizae, such as Glomus and Rhizobacter, there is a two-way flow of nutrients. These fungi attach to the roots and feed on exudates, which are simple carbohydrates produced through photosynthesis. In turn, the fungi mineralise nutrients and provide them to the plant. Ectomycorrhizae can only grow when attached to a living root system, but they can lay dormant as colonised root fragments or spores ready to populate new roots as they appear. Ectomycorrhizae grow in and around roots, indirectly providing the plant with nutrition. These can propagate in the absence of a root system, having the ability to feed on soil carbon and nutrients; in fact, many common mushroom varieties are species of Ectomycorrhizae.

FOOD & FARMING

34 34

GA R D EN CU LT U R E M AGA Z I N E.CO M

n my work as an agriculture consultant, I make the argument all the time that the way we are growing and eating food is the central problem that we face in the world today.

WHO’S GROWING WHAT We are trying to make WHERE things better, but we are

It is no small statement. Indeed, issues ranging from hunger and environmental toxicity to health care and

climate change can be positively impacted by finding points of collaboration within and between our diet, the way we grow food, and the way we approach public health. The challenge that we face is that our decision-making processes have been siloed and calibrated linearly, and we cannot solve dynamic problems with linear, compartmentalised thinking. The answers and solutions lie in a systems-based approach that seeks resonance within and between human and natural living ecosystems and implements strong incentive between the spheres of food, farming, and human health.

actually making things worse, and this is now obvious to the average person. In simple terms, we need new ways of doing things

39 14

Collectively, we are further away from the sources of agriculture than at any time in human history. Food travels a long way, and the majority is manufactured out of sight and out of mind. When we are not involved in preparing our food, and we are not communicating our concerns through our votes and our food choices, we get what we got – an artificial, corporate agricultural system compromised for common sense.

great I N TH IS ISSU ETheO F Wendell Berry GA R D EN C U LT URE: reminds us,

“Eating is an agricultural act” 9 Foreword 28

Over the last century, the way food is grown and eaten has been altered by corporate interests that consolidate wealth, patent life forms, and put profit before people. It disrupts the global economy and undermines the fundamental public trust in government. Our policies don’t reflect what we would want if we were asked. We are trying to make things better, but we are actually making things worse, and this is now obvious to the average person. In simple terms, we need new ways of doing things. Rural communities and farm-based economies are collapsing, food and water are toxic and no longer our medicine, and the general public is in the midst of widespread and growing epidemics of chronic disease, hunger, malnutrition, and more. Conventional Agriculture is destroying the very fabric of life - the soil food web - and it is devastating the microbiome in our gut that, in turn, is undermining our health, the social landscape, and the future of our species.

Through the implementation of Regenerative Agriculture, we can improve farmer profitability, reduce environmental toxicity, and clean our waterways. We can also generate higher nutrient density in food capable of improving public health, begin to sequester carbon in the soil to address climate change, and, in the process, grow thriving people— all while growing food. A new approach to agriculture can fix the big problems. There is no more potent way to bring positive impact to the challenges that we face than seriously engaging Urban and Regenerative Agriculture. What we need are public buy-in and political will. One strategy is to implement high-level Urban Agriculture projects in cities and counties all over the country and establish a Farm Core that motivates the youth to participate in agriculture in return for good incentives. We need a real effort to bring agriculture to the people. There are now “teaching farms” popping up all over the country integrating educational farming with entrepreneurship where kids grow crops for school cafeterias. Some teaching farms are even integrating mental health engagement, community gardens, and economic development. Conventional Agriculture is failing both urban Democrats and rural Republicans, voter turnout is dismal, and people in all parts of the urban/rural divide are struggling to make ends meet. Agriculture is a uniquely positioned political issue that positively impacts both rural and urban communities and represents a real opportunity to generate a political consensus that crosses party lines.

46 Heat - The Basics

11 Product Spotlights

52 Small Space Food Gardening

14 Introduction to Crop Steering

58 Microbial Products - When,What,Why

20 Vintage Veggies

64 Food, Farming, and Human Health

26 The Forest City

68 5 Cool Ways Food is Upcycled

30 Beneficial Insect Loss a Threat to Growing Food

70 Everybody is Sky High

38 Author Spotlight

74 Mullein:A Virtuous Weed

39 Who’s Growing What Where

78 Diving for Treasure: The Ugly Truth about Dumpsters

44 Temperature in Organic Grows

The answers live in agriculture. Regenerative Agriculture utilises methods like no-till farming and using cover crops for living roots. It recognises natural rhythms and builds processes around them, manages for diversity and balance, and focuses on nutrient density. Most importantly, it brings the intention of using less to get more and a perspective and reverence for dynamic living systems that need to be nurtured, not controlled.

GA R D EN CU LT U R E M AGA Z I N E.CO M

GARDENCULTUREMAGAZINE.COM

FOREWORD

changed. Covid-19 has shaped our reality in ways no one could have predicted. “Social isolation”, “quarantine”, and

“pandemic” were words I knew from movies, and not from

E: info@goldlabel.nl

In Small Space Food Gardening, Anne Gibson, The MicroGardener, helps us understand how to work with the space we have around our homes. Catherine Sherriffs explores the Ugly Truth About Dumpsters, and Rich Hamilton looks into the Forest City concept. If you are planning on setting up an indoor space to grow year-round, prepare for HEAT. It’s one of the biggest challenges to all indoor gardeners and can create a myriad of problems. Everest Fernandez has eloquently explained what heat is and how to make it work for you and your plants. There has never been a better time to hone your skills in the garden. The Idea of plant steering is not new; indoor commercial agriculture has been doing it for ages. Nothing is left to chance; control is everything. I have had the privilege to see Doug Jacobs, a technical advisor at Grodan, speak twice on the subject, and I am happy to say that he will be sharing his wisdom with you. He clearly explains how and when to do just about everything in all plant stages. In the next edition, he covers mothering and clones along with an exhaustive checklist for storing all your data. Practice doesn’t make perfect if you don’t know what you are doing wrong. While we wait for the world to hit reset, your garden is going to love all the attention!

Happy Gardening,

Eric 3

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ED I TO R Catherine Sherriffs cat@gardenculturemagazine.com goldlabel.nl

ISSUE 33

new norm?

be the beginning of a cultural shift where self-sustainability becomes the

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UK EDITION

at the end of a dark tunnel. Gardening is trending worldwide. Could this

UK EDITION · ISSUE 34 · 2020

THE ART OF GROWING

a welcome reprieve. They are our friends, gyms, therapists, and a light

Introducing the new

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CULTURE

For so many people (myself included), their gardens have been more than

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G A R D E N

my own life.

SPECI A L TH A N KS TO: Albert Mondor, Anne Gibson, Caroline Rivard, Catherine Sherriffs, Cody J Garrett-Tait, Doug Jacobs, Evan Folds, Everest Fernandez, Rich Hamilton, and Tom Wall.

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originally wrote this in February. Since then, the world has

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DESIGN Job Hugenholtz job@gardenculturemagazine.com D I G I TA L & SO CI A L M A R K E T I N G CO O R D I N ATO R Serena Sayers serena@gardenculturemagazine.com +1-514-754-0062 ADVERTISING ads@gardenculturemagazine.com PUBLISHER 325 Media INC 44 Hyde Rd., Mille-Isles QC, Canada J0R 1A0 GardenCultureMagazine.com ISSN 2562-3583 (PRINT) ISSN 2562-3591 (ONLINE) Garden Culture is published six times a year, both in print and online.

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GROWING PRODUCTS

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Only the premium 20% of any carbon sourced are used in Phresh Filters. The in-house carbon grading lab allows to independently batch test, de-dust and handpick the carbon. Only the exact particle size required for the best airflow (pro-grade 4/8). Any carbon that does not meet the stringent air stream testing is rejected.The result is the thinnest, lightest, and least restrictive carbon filter canister available.The advantages are more airflow and better odour filtration with a longer expected operating lifespan. V2 improvements include new high strength D shackle mounting points for ease of installation and thicker boxes for more reliable shipping and handling. That’s the Phresh difference!

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GROWING PRODUCTS

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GA R D EN CU LT U R E M AGA Z I N E.CO M

BY DOUG JACOBS

From temperature and humidity settings, light intensity, irrigation volumes and frequency, to the way we defoliate our plants, every action matters.â&#x20AC;?

CROP STEERING

I am happy to have Doug Jacobs, one of Grodan’s top technical advisors, writing this series on plant steering. This is a term I first heard at the ACT Summit at the 2018 MJBizCon. When growing indoors, the environment significantly affects the quantity and quality of the harvest. It encompasses all aspects of gardening: lighting, watering cycles, EC levels, pruning, and most of all, VPD, which is, of course, the relationship between temperature and humidity. How and when to manipulate these variables is the key to getting the most out of genetics. Some of it may seem complicated, but it isn’t. There are several controllers on the market that can easily be set and provide optimal VPD.You might need some new equipment to dial it in all perfectly, but isn’t that the point of indoor gardening? To be perfect takes knowledge, work, and investment, but it is possible. Enjoy this great read. Eric

s indoor gardeners, we have the benefit of controlling climate and irrigation, which play significant roles in how our plants grow. From temperature and humidity settings, light intensity, irrigation volumes and frequency to the way we defoliate our plants, every action matters.

By changing environmental conditions, growers can steer the plant growth toward vegetative or generative It is essential to understand how all of these factors affect plants to use them to your advantage. Combine taking regular measurements of climate and rootzone conditions with tracking plant growth, and you can achieve the best crops possible in the garden.

response from the plant. By changing environmental conditions, growers can steer growth toward vegetative or generative. Crop steering can be used at every stage of growth, including with mother plants, propagation, and more.

What Is Crop Steering?

What is vegetative and generative growth? Vegetative is the growth of leaves and stems, while generative is the development of fruits and flowers.

Crop steering is a method of managing plant growth by adjusting irrigation and climate to force a desired

Steering With Irrigation

Examples of irrigation steering. These are specific to particular crops and varieties. In some cases, something that creates a generative action in one type of plant might be a vegetative action for another. It’s essential to test them and measure how the plants react.

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CROP STEERING

Crop steering is a method of managing plant growth by adjusting irrigation and climate to force a desired response from the plant

Crop steering can be achieved in par t through irrigation. The amount, frequency, and timing of irrigation influences the plant’s response and steers growth. Adjusting the irrigation strategy specifically for the environment, genetics, and stage of development will lead to ultimate plant growth and improve final product quality. If you want your plants to grow faster, you can implement a vegetative irrigation strategy by doing the following: • • •

Maintaining a higher overall WC in the root zone. Having smaller dry backs between irrigations as well as overnight. Using small shot sizes at a high frequency of irrigation, lower EC at the dripper and in the root zone, and higher root zone temperatures.

These steps help the plants grow and recover faster while maintaining vigour. If you want to slow down growth and be more generative, you need to decrease the overall WC in the root zone. Do this by: • Increasing the dry backs between each irrigation and overnight by delaying the first irrigation of the day and stopping before night. • Decreasing irrigation frequency while increasing the volume of each shot. • Increasing dripper and rootzone EC with lower substrate temperatures. It is critical to test these strategies while taking regular crop registration of plant height, node spacing, overall plant development, and health.

Adjusting the irrigation strategy specifically for the environment, genetics, and stage of development will lead to ultimate plant growth and improve final product quality.

Steering With Climate Like irrigation, the climate has a profound impact on how plants grow and can be used as a steering tool. Again, climate steering techniques shown in the char t below should be tested to see how they affect each cultivar. For some plants, switching the day-night cycle to 12 hours on and 12 hours off are used for inducing flower. Like the change in photoperiod, other climate factors can be changed to steer the plants’ growth toward vegetative or generative. Having overall high temperatures, for example, is more vegetative. Keeping the plant more active with lower temperatures slows the growth. It mimics the natural seasonal changes the plant would experience at the end of its lifecycle, steering it toward generative. Changes in the difference between day and night temperatures can potentially control stretching, with significant differences increasing inter-node spacing and smaller differences decreasing it. Other factors that help steer the plant include: • • •

The speed of the temperature changes from day-tonight and night-to-day. Increasing or decreasing humidity. The number of air exchanges in the room.

CROP STEERING

Keeping the plant more active with lower temperatures slows the growth. It mimics the natural seasonal changes the plant would experience at the end of its lifecycle, steering it toward generative

In greenhouses, the heating temperature used (pipe temperature) also helps steer the plant.

Examples of irrigation steering. These are specif ic to particular crops and varieties. In some cases, something that creates a generative action in one type of plant might be a vegetative action for another. It’s essential to test them and measure how the plants react.

How And When To Steer Plant Growth Indoor gardeners know how much they grow per light and how successful they were doing it, but knowing how they achieved the results and how to do it again is vital. Take notes on how the plants develop and react to climate and irrigation conditions. These observations will help with every subsequent grow. At every stage of growth, watch the following: • • • • • •

Root development speed. Quality of the plant and its height. Stem diameter. Leaf/stem colour and node spacing. The amount of time it takes flowers to develop and how they fill out. Rootzone WC and EC measurements in relation to climate conditions.

Remember; the more you know, the better you grow. All of these recommendations will help you determine the optimum irrigation and climate strategies for your plants in every stage of growth. 3

Bio

Doug Jacobs is a Technical Advisor with Grodan. He provides expert consulting on proven Precision Growing methods to optimize crop production with Grodan Rockwool growing media and proper irrigation, producing the best quality plants using the least amount of inputs. He has experience with indoor, outdoor, and greenhouse hydroponics, vertical farms, aquaculture, and CEA system design, helping to design farms across North America. Doug showcases his passion and expertise as a feature writer in various national industry publications and as a conference speaker at US events.

ALBERT MONDOR, HORTICULTURIST AND BIOLOGIST

VINTAGE VEGGIES

o you dream about your grandmother’s vegetable garden? If you are a lover of all things vintage, then consider growing ancient fruits and vegetables! These old cultivars will add pops of colour to the unique, farm-fresh meals you cook next summer.

Growing heritage vegetables is not only a way of honouring the richness of our horticultural heritage but also of protecting and enhancing biodiversity Among the hundreds of varieties currently available on the market, the ancestral vegetable cultivars created in the late 19th and early 20th centuries are now being rediscovered by amateur gardeners. Robust and vigorous, some of these old varieties offer exciting shapes and characteristics while yielding excellent results in the garden. Growing heritage vegetables is not only a way of honouring the richness of our horticultural heritage but also of protecting and enhancing biodiversity.

Eggplant ‘Turkish Orange’ It is believed that this eggplant cultivar has been grown in Turkey since the 15th century. It produces spherical, orange fruits streaked with green. Each plant, which reaches a little over 50 centimetres (or 20”) in height, can produce up to 15 fruits! • • • • • •

‘Burpee’s Golden’ Beet The ‘Burpee’s Golden’ beet produces round, orange-yellow roots. The vibrant and pretty colour remains even after cooking. Sow these seeds closer together than other beet varieties, as the germination rate of ‘Burpee’s Golden’ is somewhat lower. • • • • • •

Space between plants: 5 cm (2”) Sowing depth: 13 mm Sowing period: in the ground, two to three weeks before the last frost date Number of days from sowing to harvest: 70 Light: full sun Soil: rich, light, and well-drained

Space between plants: 45 cm (18”) Sowing depth: 6 mm Sowing period: indoors, eight weeks before the last frost date Number of days from planting to harvest: 85 Light: full sun Soil: rich, loose, and well-drained

Eggplant ‘Turkish Orange’ ‘Burpee’s Golden’ Beet

Crapaudine’ Beet

‘Crapaudine’ Beet

Of French origin, this vintage beet variety is distinguished from all the others by its long cone-like root, which sometimes measures more than 30 centimetres (12 inches) in length. The vegetable’s wrinkled peel has a texture similar to that of tree bark. The dark purple-red flesh has a delicious, sweet flavour. • • • • • •

VINTAGE VEGGIES

‘Brown Russian’ Cucumber

Robust and vigorous, some of these old varieties offer exciting shapes and characteristics while yielding excellent results in the garden

‘Oka’ Melon This melon cultivar was created in 1910 by the Trappist father Athanase, director of the Agricultural Institute of Oka in the Canadian province of Quebec. He created this melon with a tasty orange flesh by crossing the famous ‘Montreal’ melon with the older ‘Banana’ cultivar. The ‘Oka’ melon does very well in cold climates, making it possible to grow in most of the northern regions of North America and Europe.

‘Yellow Obtuse du Doubs’ Carrot

• • • • • •

Space between plants: 60 cm (24”) Sowing depth: 15 mm Sowing period: indoors, four weeks before the last frost Number of days from planting to harvest: 90 Light: full sun Soil: rich, loose, and well-drained

‘Gogosári’ Pepper

‘Yellow Obtuse du Doubs’ Carrot ‘Yellow Obtuse du Doubs’ is a carrot cultivar from France that was developed in the 19th century. Its roots have a beautiful golden colour. • • • • • •

Space between plants: 5 cm (2”) Sowing depth: 1 cm (0.5”) Sowing period: in the ground, three to four weeks before the last frost date Number of days from sowing to harvest: 75 Light: full sun to partial shade Soil: loose, light, and fresh

This ancestral pepper cultivar has been grown for over a hundred years in Bulgaria, Hungary, and Romania. After the Second World War, when Communist agriculture took off, other varieties were favoured, but some farmers continued to produce this traditional pepper. ‘Gogosári’ presents curious ribbed and flattened purple-red fruits. They have a thicker, crunchier, and juicier flesh than most other varieties. • • • • • •

Space between plants: 30cm (12”) Sowing depth: 6 mm Sowing period: indoors, nine weeks before the last frost Number of days from planting to harvest: 70 Light: full sun Soil: rich, loose, and well-drained

‘Oka’ Melon

‘Brown Russian’ Cucumber ‘Brown Russian’ is a unique cucumber whose taste cannot be beaten! Developed in Ukraine around 1879, this heritage variety produces fruits with a brown peel and crisp white flesh. Its flavour is mild and slightly sweet. Harvest about two months after transplanting outdoors and when the fruit reaches 12 to 18 centimetres (5-7 inches) in length. Fruits can also be harvested younger when their peel is still yellow. • • •

• • •

‘Gogosári’ Pepper

Space between plants: 50 cm (20”) Sowing depth: 13 mm Sowing period: indoors, three weeks before transplanting outdoors (after the last frost and when the soil temperature is 15°C (59°F) or higher Number of days from transplant to harvest: 60 Light: full sun Soil: rich, light, and fresh

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VINTAGE VEGGIES

‘Corno di Toro’ Pepper Developed in Italy, this ancestral cultivar produces narrow and elongated fruits, resembling bovine horns. The fruits, which can be more than 20 centimetres (8 inches) in length, are sweet and have a thin red skin. • • • • • •

Space between plants: 30 cm (12”) Sowing depth: 6 mm Sowing period: indoors, nine weeks before the last frost Number of days from planting to harvest: 75 Light: full sun Soil: rich, loose, and well-drained

‘Corno di Toro’ Pepper

‘Russian Blue’ Potato

‘Russian Blue’ Potato This unusual cultivar produces tubers with purplish-blue skin and flesh. Baked, steamed, or fried, this potato retains its unique colour. • • • • • •

‘Brandywine’ Tomato

Space between plants: 30 cm (12”) Sowing depth: 10 cm (4”) Sowing period: in the ground, two to three weeks before the last frost (put tubers in the ground) Number of days from sowing to harvest: 100 Light: sun Soil: rich, light, and deep

‘Golden Sweet’ Snow Peas

‘Golden Sweet’ Snow Peas Some historians say Gregor Mendel used this ancient cultivar from India in his experiments with genetics. ‘Golden Sweet’ produces very sweet, pale yellow pods and purple-pink flowers that contrast sharply with each other. • • •

• • •

Space between plants: 2 cm (0.7”) Sowing depth: 25 mm Sowing period: outside in April or May, 4 to 6 weeks before the last frost, or at the end of summer for an autumn harvest Number of days from sowing to harvest: 50 Light: full sun Soil: light, fresh, and well-drained

‘Brandywine’ Tomato The ‘Brandywine’ tomato has been cultivated since 1885 and produces large, juicy, irregularly shaped red fruits. This popular tomato is said to be one of the tastiest. • • • • • •

‘Marvel Stripe’ Tomato

Space between plants: 50 cm (20”) Sowing depth: 15 mm Sowing period: indoors, eight weeks before the last frost Number of days from planting to harvest: 80 Light: full sun Soil: rich, loose, and well-drained

‘Marvel Stripe’ Tomato Native to Mexico, this ancient cultivar produces large yellow and red fruits that are sweet and not very acidic. ‘Marvel Stripe’ does best when planted in a warm and very sunny place. • • • • • •

Space between plants: 50 cm (20”) Sowing depth: 15 mm Sowing period: indoors, nine weeks before the last frost Number of days from planting to harvest: 85 Light: full sun Soil: rich, loose, and well-drained 3

BIO Passionate about environmental horticulture, urban agriculture and extreme landscape design, Albert Mondor has practised his craft for over 30 years

and created numerous gardens in North America. In addition to teaching courses and lecturing at conferences across Canada, his weekly gardening column has appeared in the Journal de Montréal and the Journal de Québec since 1999. In April 2018, Albert Mondor published Le nouveau potager, his tenth horticultural book. He is a regular guest and contributor to radio and television programmes and his hosting The Trendy Gardener spots broadcasted on Météo Média and online. You can also read his blog called Extreme Horticulture at albertmondor.com. Follow Albert on Facebook: fb.com/albert.mondor

credit: stefano-boeri-architetti

BY RICH HAMILTON

The

Forest City

THE FOREST CITY

he idea of a sustainable world is becoming more and more essential as fossil fuels are running out and the damage we have caused is close to beyond repair. How are we going to make a change?

Revolutionising the places we live, such as our homes and our cities, and making them more in tune with nature is one way of doing it. Architect Stefano Boeri has drawn up plans for the world’s prototype forest city, a hypothesis which, if successful, could become the template for how we build habitats in the future and improve old ones.

The for es t cit y is China’s f ir s t at tempt to addr es s it s terrible pollution pr oblem as well as ac c ommodate it s increasing popul ation

Boeri and his team are well-known for creating green projects around the world, namely the very successful ver tical forest in Milan, Italy. The forest city they have planned for China, however, is the most elaborate project they’ve ever designed. Construction on the world’s first forest city is expected to star t this year in China’s Liuzhou region, a city of about 1.5 million residents in the province of Guangxi. It will go up along the Liuzhou river with a 225-hectare urban area; the surrounding green space, however, will total 25,000 hectares.

problem, as Chinese authorities must find a way to build more efficient cities for its growing number of inhabitants. Currently, China has 160 cities with a population greater than one million, all of which are plagued with substantial smog issues from coal, power plants, and vehicle pollution.

China is also the country with the highest rate of urbanisation in the world. Over 14 million inhabitants are migrating to China’s packed cities each year. With this in mind, Boeri plans to use his famous skyscraper design to accommodate more people in the new city’s geographical footprint. Meanwhile, the land will be maximised for farming and outdoor leisure. Dozens of tall and middle-size buildings will stand in the city, surrounded by trees (ranging from 3-9 metres in height), shrubs, and flowering plants. Each ver tical forest will have 20,000 square metres of plants grafted upon it. Once completed, the Liuzhou forest city will accommodate up to 100,000 residents. They will benefit from more than 40,000 trees and one million plants of different species. The extensive plant life will absorb 10,000 tonnes of carbon dioxide and 57 tonnes of pollutants, while also producing approximately 900 tonnes of oxygen annually.

credit: stefano-boeri-architetti

The forest city is China’s first attempt to address its terrible pollution problem as well as accommodate its increasing population. It seems like an excellent solution to the

Architect Stefano Boeri has drawn up plans for the world’s prototype forest city, a hypothesis which, if successful, could become the template for how we build habitats in the future and improve old ones

The Forest City

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THE FOREST CITY

credit: stefano-boeri-architetti

The forest cit y will be selfsuf ficient and help decrease the average air temperature, improve air qualit y, create noise barriers, generate habitats for wildlife, and improve local biodiversit y.

The forest city will be self-sufficient and If successful, the help decrease the average air temperature, Liuzhou Forest Cit y improve air quality, create noise barriers, could become the generate habitats for wildlife, and improve local biodiversity. The entire city is also model by which all planned to run on renewable energy, Chinese cities are especially solar and geothermal. The Liuzhou built in the future authorities want to build about 70 buildings cascading with foliage, which will be a mix of homes, hospitals, hotels, schools, and offices. There are even plans to connect the new city via a high-speed road line system to make it compatible for use with electric cars. Boeri says he believes Chinese officials have finally come to terms with the need to find a new and more sustainable model of urban living. “They have created these nightmares,” he says. “They have to imagine a new model of the city that is not about extending and expanding but a system of small, green cities.” If successful, the Liuzhou Forest City could become the model by which all Chinese cities are built in the future. A second project is already in the planning stages for Shijiazhuang, an industrial hub in northern China that is consistently among the country’s ten most polluted urban areas. How we are living in the developed world is unable to sustain itself for much longer. We should all be hopeful that this first forest city is a success, so we can replicate it elsewhere in a bid to save our planet for future generations. 3

BIO An industry veteran with over 20 years

of experience in a variety of roles, Rich is currently a business development manager for a large UK hydroponics distributor. The author of the Growers Guide book series, Rich also writes on all aspects of indoor gardening. He is also an independent industry consultant, working closely with hydroponic businesses worldwide.

credit: pisobcn.com

Architect Stefano Boeri

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BY ANNE GIBSON

Beneficial

Insec t a Threat to Growing Food

INSECT LOSS

ost gardeners are well aware that insect populations are in trouble in many countries around the world. However, the

extent and impacts of such losses could be much worse than many of us imagined. Based on recent research studies, it appears the decline in numbers and diversity is accelerating, so it’s wor th examining why this is happening and what we as individual gardeners can do about it.

“Evidence of geographicspecific declines have been reported in many studies, but several key factors appear to be simultaneously affecting global insect populations and biodiversity.”

Insect populations wax and wane for a variety of reasons. Concerns raised by many scientists revolve around the scale and common causes. Evidence of geographic-specific declines have been reported in many studies, but several key factors appear to be simultaneously affecting global insect populations and biodiversity.

recent events, on top of other issues bees are dealing with including diseases and poisoning from chemicals, surviving bees may now be starving due to habitat loss on a grand scale. The nearest food may be further than they are capable of flying. Our insect populations need healthy ecosystems to survive and thrive.

Major Causes of Insect Decline

Working Towards Solutions

In a 2019 global review, “Worldwide decline of the entomofauna: A review of its drivers,” scientists revealed the leading causes of insect declines in recent decades based on examining data in 73 different studies. The most influential factor is habitat loss from intensive agriculture and urbanisation, particularly over the last 60 years. Next on the list is agrochemical pollutants primarily from synthetic pesticides and fertilisers; biological factors that include introduced species and pathogens; and climate change.

Many research scientists involved in the studies in this global review take the stance that a multi-faceted approach is needed for insect populations to recover and maintain biodiversity. This requires a big picture approach. To mitigate the loss of habitat and insect decline, change needs to happen in the environment and particularly in the farming industry. Actions that can make a positive difference include preserving wildlife corridors; insect-friendly agricultural practices; banning or minimising pesticide use; farmer education regarding sustainable agricultural practices; and ecosystem regeneration.

The review sheds light on the alarming status of insect biodiversity around the world with nearly half the species in rapid decline and a third in threat of extinction. The review states “The conclusion is clear: unless we change our ways of producing food, insects as a whole will go down the path of extinction in a few decades.” A sobering thought, indeed. While these factors may be influential on insect decline, recent climate events take this dire situation to a whole new level. Catastrophic fires in Australia along with years of drought have wiped out much of the habitat insects require for shelter, breeding, and forage. Flowering plants and trees provide nectar and pollen as food sources for a wide range of insect species. With millions of hectares burned or dead from lack of rain, insect populations across diverse ecosystems have not only been wiped out, but their closest forage supplies are also destroyed. Bees, for example, travel on average about 4 kilometres or 2.5 miles from the hive to find food in the local flora. While they can fly longer distances, their preference is to visit sources closer to the colony where flowers are in abundance, as this conserves their energy. With hundreds of native and commercial beehives destroyed in these

Most of the advice conventional farmers use to make decisions on pesticide use comes from both government agriculture departments and the agribusiness industry. Both have a vested interest in profits, whereas scientists can share the impact of such decisions, and biological farming educators can provide hands-on advice on sustainable and eco-friendly alternative strategies that boost farm income. The global review urges “a rethinking of current agricultural practices, in particular, a serious reduction in pesticide usage and its substitution with more sustainable, ecologically-based practices, is urgently needed to slow or reverse current trends, allow the recovery of declining insect populations and safeguard the vital ecosystem services they provide. In addition, effective remediation technologies should be applied to clean polluted waters in both agricultural and urban environments.” The report has advice that farmers and market gardeners could take on board to reduce their use of chemicals while managing pest problems and increasing yields. The researchers state “Habitat restoration, coupled with a drastic reduction

GA R D EN CU LT U R E M AGA Z I N E.CO M

in agrochemical inputs and agricultural ‘redesign’ is probably the most effective way to stop further declines, particularly in areas under intensive agriculture. For example, flower and grassland strips established at the field edge enhance the abundance of wild pollinators, and rotation of crops with clover boosts the abundance and diversity of bumblebees, which in turn boost crop yield and farm profitability. These ‘ecological engineering’ tactics not only favour pollinators but also conserve natural insect enemies that are essential for keeping at bay the herbivorous pest species of many crops.” These principles can also be applied in small-scale growing applications, including backyards and community gardens.

Positive Action Required The continuing increase in human population and demand for industrial-scale farming uses vast amounts of land, energy, and resources. The farmed dairy and meat industries alone contribute to this ever-growing problem of habitat destruction to provide food that offers insects no significant benefits. Whereas growing plant-based crops and diets focused on consuming fruits, vegetables, and herbs provide large numbers of flowers for insects to eat. The choices we make and what we eat is food for thought alone. While we may not have direct control over government decisions on tackling some of these issues, we can demand political action, eat fewer intensively farmed meat and dairy products, consume more organic food, and take action at a local level. For example, new housing developments are typically associated with loss of habitat. However, I’ve seen in my local community that residents have voiced their concerns and had positive outcomes that have ensured new estates include vegetation corridors to encourage insects and wildlife to repopulate. Working with our neighbours and communities to revegetate our suburbs with native flora via local Landcare groups and attending working bees at community gardens can also make a positive difference. Many councils offer free native plants to taxpayers every year, and adding these to our verge gardens or front yards can provide vital habitat for hungry pollinators. We can also encourage our local councils to use natural alternatives to chemical herbicides and insecticides used in public spaces.

Urban Opportunities for Attracting Beneficial Insects Allow space for wild and weed flowers for pollinators

A 2015 UK study* involving a team of over 50 people spent two years collecting data on pollinating insects and flowering plants in various cities and rural areas. Although expanding urbanisation has been established as one of the major causes of insect decline due to the loss of food and nesting sites, the researchers found that urban habitats can house significant numbers of pollinator species in a condensed area. For example, a single garden in the UK recorded 35% of the

INSECT LOSS

T he re v ie w shed s l igh t on t he a l a rming s tat u s of insec t biodi v er si t y a round t he worl d w i t h ne a rly h a l f t he sp ecie s in r a p id decl ine a nd a t hird in t hre at of e x t inc t ion country’s hoverfly species – an insect vital for both pollination and predation on pest insect populations. Other studies involved in this research revealed a concentration of specific types of bees in urban neighbourhoods. This report found that in urban areas, public community gardens, and home gardens could provide a vital sanctuary and chemical-free flowering species for pollinators. The study established that if “urban areas are able to support good populations of insect pollinators, they could act as important source areas, refuges, and corridors of favourable habitat.” The researchers, led by scientist Katherine Baldock from the University of Bristol, were able to identify which flowers were visited most often by bees, hoverflies, and other pollinating insects. Some of these included flowering weed species, including dandelions. As gardeners, we can play a vital role in choosing plants that are most attractive to pollinators and creating a chemical-free environment for them to forage. While native plants are ideal for including in any bee-friendly garden, the researchers found some of the most attractive flowers included herbs like lavender and borage as well as marigolds and butterfly bushes. The research also highlighted the importance of growing a diverse variety of flowering species throughout the seasons, because not all pollinating insects can access the pollen and nectar in every plant. Just like we have our favourite cuisine, some pollinators are very species-specific too.

Urban Threats to Insects However, urban areas also have a concentration of hazards for these vital beneficial insects. “The presence of Wi-Fi, cellphone towers, and EMF from human technology can cause debilitating harm to bee populations. Radiation and electric waves damage and interfere with the bees’ natural compass. This interference makes it very challenging for them to travel correctly or safely” says Molly Brecken of the Bee Keeper Center. Mobile phone towers are installed in most suburbs and especially those with high-density living close to cities. Molly highlights another danger insects are exposed to. “The widespread use of pesticides that contain neonicotinoids in commercial nurseries can disrupt their natural patterns and behaviour, as well as their ability to forage efficiently.” Many home gardeners also use a wide range of chemicals on their lawns and gardens. A 2013 FOE US Report** cautions that “unfortunately, pollinator-friendly nursery plants sold to unsuspecting consumers carry neither a list of pesticides used nor do they carry a warning that these pesticides could harm pollinators.” Many gardeners may be innocently buying bee-attracting plants with the best of intentions but in reality, bringing home plants that have been pre-treated with neonicotinoid pesticides. These toxic poisons may harm or kill bees and other pollinators and beneficial insects that are critically important to our food production and healthy ecosystems.

A wilderness corner weed flowers feed bees GA R D EN CU LT U R E M AGA Z I N E.CO M

INSECT LOSS

Kale and vegetables interplanted with nasturtiums and flowering herbs to attract pollinators in my garden

Ju s t l ik e w e h av e our favouri t e cuisine, s ome p ol l in at or s a re v ery sp ecie s-sp ecif ic t oo Consumers can avoid these issues by purchasing organic seeds and raising their seedlings or buying plants from sources where they can ascertain no chemicals have been used. Many permaculture and seed saving groups, gardening clubs, and organic gardeners in local communities are a good starting point for obtaining organically grown plants and seeds. By avoiding all chemicals and using integrated pest management strategies instead, harmful herbicides, insecticides, and other toxic substances can be eliminated from home gardens. This makes them safer places for insects, wildlife, humans, and pets.

The Big Picture – Systemic Changes Needed The research paper ‘Moving on from the insect apocalypse narrative: engaging with evidence-based insect conservation’ provides insight into other imbalances that occur stating: “Habitat removal and landscape modification are also key drivers of change in local insect populations. In particular, the increasing amount of land converted to homogeneous crop production can provide ideal environments for more pest insect outbreaks and have detrimental effects on populations of beneficial insects (Haddad et al. 2011; Nicholls and Altieri 2013). Broad-scale land clearing and agricultural intensification reduce the diversity of habitats and resources available to insects at the landscape scale (Tscharntke et al. 2012).” It’s arguable that to reverse habitat loss, regenerate local environments, increase the diversity of species, and prevent toxic chemicals in our landscapes requires systemic change at government and local levels in many sectors. We may not be able to effect big changes, but regardless of where we live – in urban city areas, semi-rural or rural zones, we can each make a positive difference in a small way. We can play a part in improving the environment for our vital pollinators and beneficial insects in our gardens and communities by supporting local initiatives, avoiding chemicals, and planting more native species.

Home Gardens as Havens My work involves helping gardeners design and plant small urban spaces to grow food. As I drive around new estates with large homes taking up the majority of the footprint on tiny blocks, I often see fake turf and fences with very little in the way of planting front or back. Many homes have NO gardens at all! No self-respecting bees and beneficial insects will venture into desolate landscapes devoid of habitat, shade, water, shelter, and flowering species with nectar and pollen. Even those attempting to grow small kitchen gardens often try to do so in isolation of providing such necessary elements in their design. This is one of the reasons many home gardeners in such situations struggle with pollination and achieving successful harvests. When I first started my kitchen garden on land that had previously had chemical use for horticultural purposes, I knew I had to work hard to restore a healthy ecosystem and environment. I built soil from scratch with raised garden beds, never used any chemicals, carefully selected locally grown heirloom and organically grown seeds, and planted a diverse range of flowering species and natives. I included bee hotels, shallow bee baths and birdbaths, planted fruit trees for shade, and patiently waited for insects and birds to move in. The first year, I noticed bees were pollinating my crops, but there were virtually no pest insects. It took three years before I noticed the perfect equilibrium appear in my kitchen garden. With the fruit tree canopies in place, underplanted with colourful perennials, annuals, herbs, and natives, the balance was evident. Birds started to visit in ever-increasing numbers and seek out shade and food. They also provide free pest management services. The garden is never without flowers, even in winter. The diversity of insect life exploded with dozens of different native and solitary bees as well as honeybees devouring pollen and nectar all over the garden year-round. Sometimes, the sound of hundreds of bees is deafening with their buzz in just one perennial basil plant.

GA R D EN CU LT U R E M AGA Z I N E.CO M

INSECT LOSS

Honey bees sipping water from rocks so they don’t drown in bath

Marigolds attract a wide diversity of native solitary and honey bees I’ve sacrificed some space just so my insect populations can have their domain to feed, drink, bathe, and shelter. I allow little wild areas for ‘weeds’ like ageratum or blue tops to self-sow. Their bright blueish purple flowers provide a yearround feast for greedy pollinators seeking safe food. I allow edibles like basils, parsley, mints, thyme, oregano, sages, rocket, mustard, broccoli, and nasturtiums to flower and go to seed. I’ve often witnessed eight different insects on the one parsley plant in flower at the same time: different bee species, hoverflies, and other pollinators and beneficial insects. As a result, I have no problem with successful pollination and reap abundant harvests. Likewise, vegetables in flower not only provide food for our kitchen but also play host to beneficial insects seeking nectar and pollen. The predatory insect to pest insect ratio is in a beautiful balance, so I rarely need to intervene to “manage” pest problems. Spiders, wasps, hoverflies, dragonflies, ladybirds, mantids, and many more beneficial insects take care of business before I’ve even noticed pests in residence. Creating a safe environment in which to grow food for ourselves has a flow-on benefit for insects as well.

With bees encountering so many challenges, growing chemicalfree forage in our home gardens has never been so important. For home gardeners like myself, I rely on local pollinators and beneficial insects to ensure I get a good harvest and to maintain a healthy balance and ecosystem. The productivity of our kitchen garden has increased with each year, and so do the bees and beneficial insect numbers and varieties. I’m a big believer that ‘if you build it, they will come’! Being a good steward of our plot or garden, be it big or small, can make a difference to the beneficial insects and pollinators that help put food on our table. Perhaps our legacy for the next generation is to ensure we do our bit to safeguard these tiny lives that have such a big impact on our own. 3

Sources •

* Baldock KCR et al. 2015 Where is the UK’s pollinator biodiversity? The importance of urban areas for flower-visiting insects. Proc. R. Soc. B 282: 20142849. [bit.ly/3bY8SAC]

•

** FOE US Report ‘Gardeners Beware: Bee-Toxic Pesticides Found in “Bee-Friendly” Plants Sold at Garden Centers Nationwide’ 2013 [go.aws/2SKXfp1]

BIO Anne Gibson, The Micro Gardener, is an author, speaker and urban garden community educator on the Sunshine Coast, in Queensland, Australia. Anne is passionate about inspiring people to improve health and wellbeing, by growing nutrient-dense food gardens in creative containers and small spaces. Anne regularly presents workshops, speaks at sustainable living events, coaches private clients and teaches community education classes about organic gardening and ways to live sustainably. She has authored several eBooks and gardening guides. Anne shares organic gardening tips and tutorials to save time, money and energy on her popular website - TheMicroGardener.com.

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AUTHOR SPOTLIGHT

I focus on nutrition and aim for production, not perfection

Author Spotlight

he team of writers at Garden Culture is all about helping you become the best grower possible. Our contributors know what they’re doing, and

this issue’s featured author is no exception! Introducing Anne Gibson, garden consultant and creator of The Micro Gardener blog. Is there a motto you grow by? Absolutely! ‘Garden by sustainable principles’, the key one being to ‘work WITH nature’. I focus on nutrition and aim for production, not perfection. My goal is to design space wisely and make every element count, strive for balance and biodiversity, utilise all onsite resources, be observant, and maintain a well-stocked soil pantry. What is your favourite plant to grow? Garlic. It’s easy, low-maintenance, grows in pots and the harvest provides flavour and medicinal benefits for around 10 months. Do you grow Organic? Why/why not? I follow organic and biodynamic methods, testing my nutrient levels for high Brix or sugar levels, which are achieved by growing without any chemicals and encouraging soil biodiversity and remineralisation. Foods grown with high Brix have optimum nutrition, texture, and flavour, and are highly resistant to pests and diseases because they’re abundantly healthy. That’s the kind of food I want to eat! The best value ‘health insurance policy’ I can grow at home. What is your favourite food? Mmm. Tough to play favourites! I’d say a tie between homegrown peas, which I look forward to planting every autumn, and sweet juicy mulberries. I have two mulberry trees grown from cuttings that I coax each year to produce

Anne Gibson five harvests and bucketfuls of berries using moon gardening techniques. My husband rarely gets to eat peas because I snack as I pick. Shh! What is your favourite animal/insect? The stunning attired Blue-banded bees that are highly efficient pollinators in my garden. Love the ‘zit zit’ sound they make as they shake the flowers for a second and the job’s all done. 3

Are you interested in writing for Garden Culture Magazine? We’d love to hear from you! Send us an email introducing yourself with a sample of your work. editor@gardenculturemagazine.com

WHAT’S GROWING ON

BY ANNE GIBSON, THE MICRO GARDENER

Who’s Growing

t a h W Wh

austin rali a & New Zealand

ere

Belli Park (QLD)

Hinterland Feijoas

Hinterland Feijoas overlooks the Mapleton Ranges on the Sunshine Coast, where Sally and Peter Hookey have successfully blended farming with food tourism. With around 750 organic feijoa trees grown using biological farming methods, their fruit has high levels of antioxidants and minerals. Feijoa flavour is likened to a mix of strawberries, pineapple, and guavas, with undertones of quince, lemon, and mint. They converted their garage into a beautiful farm shop and artisan gallery, and turned a quirky retro caravan named ‘Myrtle’ into a café, now a popular visitor attraction. ‘Myrtle’ serves organic teas, coffee, cakes, and light meals, and the farm shop stocks their wide range of feijoa gourmet products, plus unique gifts created by local artists, friends, and family. These innovations enable them to open year-round, with feijoa season around March when fresh fruit can be purchased at the farm gate. Visitors can pet the mini goats and ponies and explore the organic orchard. Delicious and nutritious. Learn more: hinterlandfeijoas.com.au

Bungwahl (NSW)

TOPI Open Range Farm Sue and Andy Williams are passionate farmers who apply ecological, holistic, and sustainable practices to raise their chickens and alpacas. Their animals live on open pasture eating grass, cer tified organic feed, dust bathing, and drinking rainwater. Animal welfare is a core value. The Williams’ grow Australian heritage chicken breeds for customers in Sydney, selling open range eggs and premium quality ar tisan produce at an affordable price. They operate their Farm to Fridge online farm store for all Topi Open Range products and other like-minded local producers, selling and delivering across the NSW Mid-Nor th Coast region. Collaborating with other ethical local producers who share their values, they established The Great Lakes Food Trail. This initiative is an easy to follow route connecting producers with the community, encouraging them to visit local farms, breweries, and vineyards to sample freshly grown produce in the region. Food at its finest. Learn more: topiopenrange.com.au

GARDENCULTUREMAGAZINE.COM

WHAT’S GROWING ON

Who’s Growing 3.

Watts Gully (SA)

O’Reilly’s Orchard

WhWaht

ere

in australia & Ze a N e w la n d

At O’Reilly’s Orchard, Jackie and David grow and sell a diverse range of seasonal fruit and vegetables from their farm, one of the oldest CSAs (Community Supported Agriculture) in Australia. They produce a variety of sulphurfree Dried Fruit Naturals with a unique flavour as well as jams, relishes, and chutneys. Sulphur-free fruit holds less water than sulphured, so there’s more fruit per gram of weight. O’Reilly’s dried fruit is produced from tree-ripened peaches, plums, nectarines, pears, and Moorpark Apricots that are hand-sliced and dried in a South Australianinvented solar electric dryer. They sell customised food boxes online for around 50 local customers. O’Reilly’s market their products throughout the broader community via local markets, a weekly home delivery service from November to May, and farm gate sales. They offer visitors a farmhouse country table dining experience with a seasonally inspired menu and farm tours by prior booking. Straight from the tree. Learn more: oreillysorchard.com.au

Kalangadoo (SA)

Kalangadoo Organic

Chris and Michelle McColl operate a small family farm supplying cer tified organic fresh and dried fruit, apple juice, and apple cider vinegar direct from their orchard in the Limestone Coast of South Australia. Their goal is to grow the tastiest, most nutritious fruit for their local community and show that small-scale mixed farming is the way of the future. Their four children have helped plant, prune, thin, pick, pack, deliver and sell the fruit and juice along with numerous friends and WWOOFers (Willing Workers on Organic Farms). Their focus is on growing good tasting, nutrient-dense, pesticide-free fruit, with animals an integral par t of the production system. Both have backgrounds in Agricultural Science and hor ticulture and take great pride in propagating their trees, growing the fruit, then making the juice and drying the fruit all onsite on their farm. The McColl’s deliver to local shops and sell direct at Farmers’ Markets and their farm gate. A family affair. Learn more: kalangadooorganic.com.au

BY CODY J GARRETT - TAIT

FOOD & FARMING

hether you’re gardening indoors or outdoors, the temperature can have a profound impact on the quality and quantity of the produce you grow. When growing in the dir t, there is a complicated interplay between the plant, soil, and the environment.

Temperature is a significant factor in the success of organic living-soil type growing, as it directly governs how active the microbes responsible for mineralising organic nutrients are. Without these microbes, the nutrients in the soil are mostly unavailable to plants. It also alters the balance of bacteria and fungi present, as different species thrive at varying ranges than others. In general, higher temperatures favour bacterial growth, whereas fungi seem to be better suited for lower temperatures. The balance for coexistence has been demonstrated in studies to be between 20°C (68°F) and 35°C (95°F) for most crops. Too far south or nor th

of these numbers can shift the balance toward either bacterial or fungal dominance. This alters the type and quality of nutrient solubilization occurring. The temperature range of 20°C-35°C is where beneficial microflora is most active and making the most useful compounds for a garden. As the mercury dips, everything slows to a crawl. Similarly, when we look at temperatures outside the upper limits, conditions can star t to favour the development of pathogens. As the temperature rises into the more extreme levels, it hits an unsustainable tipping point, causing a collapse of cer tain species, and subsequently, less desirable types can takeover.

TEMPERATURE

The temperature range of 20°C-35°C is where beneficial microflora is most active and making the most useful compounds for a garden. As the mercury dips, everything slows to a crawl.

Bacterial growth can occur at reasonable levels in temperature ranges of 0°C (32°F) to 45°C (113°F). Fungal growth doesn’t have as high a threshold, topping out at 40°C (104°F), but it can develop further below zero by a significant margin.

Temperature is a significant factor in the success of organic living-soil type growing, as it directly governs how active the microbes responsible for mineralising organic nutrients are

For a thriving garden, it is essential to control the climate and find ways to shield the soil from the heat in tropical locations and trap the warmth in colder ones.

wetting agents such as Yucca extract or Soapnut can also be beneficial. Colder temperatures are more challenging to tackle. Still, by applying insulating layers, or employing solutions such as heat mats and buried heat cords, optimal conditions can be maintained year-round. The use of compost teas and liquid organic fertilisers is also excellent in colder climates to make sure plants are getting what they need, even when the microbes are sluggish.

Simple changes can be effective at mitigating many problems. Reflective materials can be applied to plant pots to redirect heat away, or fabric pots can be used for the evaporative, cooling effect they provide. Paying careful attention to watering and employing the use of natural

By working to maintain a stable environment from start to finish, we can provide the ultimate environment for microbial life to flourish and feed our plants. The key to reaping significant benefits in the garden is consistency and attention to detail. 3

BY EVEREST FERNANDEZ

THE BASICS Sure, we can attempt to manifest our concept of â&#x20AC;&#x153;heatâ&#x20AC;? into something objective and physical, such as vibrating atoms and molecules, but, as growers, we would do much better to focus on the primary phenomena that serve to raise temperatures in our grow rooms

HEAT

Bruce: “How did it feel to you?” Student: “Let me think….” Bruce: (Face-slaps student) “Don’t think! Feeeeel! It is like a finger pointing the way to the moon…” (Slaps student again.) “Don’t concentrate on the finger, or you will miss all the heavenly glory!”

kay—forgive me if I sound like a wannabe botanical kung fu master snatching that opening gambit from Enter the Dragon, but Bruce’s finger is not entirely unlike the heat in your grow room. If you want to gain an understanding, you first need to forget all about it. But wait, what?

(Imagine I just playfully slapped you.) Don’t look at the finger!

To put it another way, we need to stop thinking about “heat” as if it were a “thing”. It’s not. Allow me to repeat: “heat” does not exist. What we feel and describe as “heat” is a side effect of several other things, and it’s these primary “heat creators” that we need to get our heads around. Sure, we can attempt to manifest our concept of “heat” into something objective and physical, such as vibrating atoms and molecules, but, as growers, we would do much better to focus on the primary phenomena that serve to raise temperatures in our grow rooms.

Our grow lights produce lots of convection heat, and reflector design can play a significant role in how this convection heat is distributed, or not.

Radiant Heat

Grow lights vary considerably in the type of radiation they emit. It’s interesting to note that many LED grow light companies used to tout the lack of infrared in their products as a selling point. More recently, some LED manufacturers are incorporating infrared diodes into their lighting arrays. After all, incident solar radiation is made up of nearly half infrared, so it makes sense that plants have gotten accustomed to it. Moreover, radiant heat increases the internal temperature of your plants, and this sets the tempo for all sorts of metabolic processes. However, radiation is just one heat-generating phenomenon.

Decades past, one of my lighting mentors—a delightfully crazy genius named Gerald Garrison—would yell at me: “Everest! The sun is not a heater!” (I’m grateful that he did not accompany each of his lesson points with a face slap.) This salient point could be expanded like this: the sun is 93 million miles away, deep in the vacuum of space. The “heat” that we experience when the sun’s rays reach the nerves on our skin is a product of this radiation. Photons radiate out from the sun—tiny quantum packets of energy—and, as Ear thlings, we’re primarily concerned with ultraviolet, PAR, and infrared photons. This energy travels through space at the speed of light and, when it hits our faces, we absorb some of that energy. Nerves sense this, and our brains declare “HEAT!”

HEAT

It’s important to remember that “heat” is neither good or bad—entirely appropriate for something that doesn’t exist! It’s all about finding the right balance Convection Heat Convection heat differs from Now, while the sun admittedly Another “quick f ix” radiant heat in that it requires generates its energy by nuclear gas or liquid as the transpor t fusion, I don’t want to discuss for l ack of infrare d/ mechanism. Convection heat, by this par ticular form of heat, as it’s radiant heat, definition, cannot travel through not relevant to our grow rooms. a vacuum, unlike radiant heat. In Suffice to say, radiant, convection, esp e cially in the our grow rooms, air molecules and conduction are enough to ve get ative cycle, is bounce off one another and, in so consider. The internal temperature doing, they transfer energy. We of plants is where it’s at; think of it to add c al mag also use oscillating fans to force as the aggregate effect of different the bulk flow of air to homogenise types of heat generation. So, if our temperatures in our grow grow lights lack infrared, we may rooms—and there’s also free convection which occurs well need to dial-up another kind of heat to compensate— naturally in response to differences in air density. Our that’s why some LED aficionados advocate for higher air grow lights produce lots of convection heat, and reflector temperatures in their grow tents and grow rooms. It also design can play a significant role in how this convection explains why plants sometimes seem to do better under heat is distributed, or not. LED grow lights in “side by side” trials (where HPS and LEDs are in the same room) than when just LED grow We can feel convection heat when we hold our hands lights are used in the same space. In the side by side trial, above the heat syncs in LED grow lights, or an electronic HPS lights could be doing a great job of heating the air ballast, or an HPS lamp. Sure, hot objects will emit radiant (and thus providing convection heat to compensate for heat too—but when my old lighting mentor Gerald the lack of IR). In contrast, LED grow lights used solo, declared “the sun is not a heater!”, what he meant was especially by growers in colder climes, fail to produce the “the sun is not a convection heater!”. goods without heaters.

Conductive Heat Conductive heat is the transfer of heat within a material— or between materials that are touching. Think of a copper pan sitting on an electric stove. Molecules bump into each other and transfer some of their energy to others nearby. An example from our grow rooms: plant pots transfer conductive heat to the growing media and roots within them.

Another “quick fix” for lack of infrared/radiant heat, especially in the vegetative cycle, is to add calmag. The low transpiration rates associated with cooler internal plant temperatures lead to less calcium being up-taken. Of course, too much calcium in the nutrient solution causes its own issues, such as competing with phosphorus, which is why growers who rely on this band-aid often become unstuck during the flowering phase when phosphorus is in higher demand. Similarly, merely dialling down your extraction fans to keep some of the heat in a grow tent, for example, might work okay in veg when plants are small and CO2 needs low, but you’ll come unstuck in the flowering stage.

Gavita Master controller

Gavita Master controller ELF Get enhanced control of your grow room with the second generation Gavita Master controllers. The Gavita Master ELF is the latest addition to our controller line-up. You get everything the upgraded second generation Master controller offers, plus fan control. With the integrated fan controller, it can directly control your lights and fans for a stable temperature in your grow room. • Switch, dim, and boost your fixtures from a central unit • Independent cycle programming (EL2 only) • Separate sunrise and sunset settings • Direct control of EC fans (AC fan control with optional EFM1 module • Balance your intake and outtake fans with the Gavita Fan balancer (FB1)

HEAT

So, if our grow lights lack infrared, we may well need to dial-up another kind of heat to compensate—that’s why some LED aficionados advocate for higher air temperatures in their grow tents and grow rooms It’s impor tant to remember that “heat” is neither good or bad— entirely appropriate for something that doesn’t exist! It’s all about finding the right balance. So, just because a grow light produces less heat (in whatever form), it doesn’t automatically make it better. Sure, it’s a beautiful thing if more electricity is being conver ted into potentially plant-usable photons. Still, if we also need to plug in a 750-watt heater to raise air temperatures sufficiently to generate an internal plant temperature of 25°C, surely this energy also needs to be factored in. Of course, you won’t find it mentioned in any LED grow light’s system efficiency claims.

Think about your plants and grow room as an interconnected living system—the heavenly glory. Most importantly of all, grab as much data as you can along the way and never stop learning!

I’ll finish with some practical advice. We all know that summer time can be a par ticularly challenging period for us indoor growers, especially those of us growing heat-sensitive species. This is a great time to consider LED lighting, or maybe a mini-split air conditioner. If big investments are financially out of reach, try increasing the humidity in your room to lower the transpiration rates. Dim or raise grow lights to reduce radiant intensity. Run them at night—obviously. Lower nutrient concentration to offset the higher transpiration rates. Consider adding sea kelp extract or silicon to your nutrient solution to help your plants deal better with heat stress and strengthen plant cells. Tomatoes don’t up-take much silicon at all, but many other plant species do. Resist any temptation to point oscillating fans directly at your plants. Yes, we humans like to sit in front of a fan to cool off on super hot days, but the air movement will only serve

to exacerbate the transpiration pressure on your plants. Move the air between the lights and the canopy, and also underneath the canopy. Chill your nutrient solution to 18 – 20°C. Try more air exchange, but remember— ventilated grow rooms can only cool as much as the temperature of the input air allows. Meanwhile, over-ventilating your grow room, especially if you live in arid climates during the vegetative period, can dry your plants too much and cause high transpiration stress.

Remember, focusing on just one element in your grow room (whether it’s a heat producer or otherwise) is missing the point here. (You’re not still looking at my finger, are you?). Think about your plants and grow room as an interconnected living system— the heavenly glory. Most impor tantly of all, grab as much data as you can along the way and never stop learning! 3

Bio

Everest Fernandez is a well-respected industry educator, veteran hydroponic grower, and grow light enthusiast based in France. He works primarily as a marketing and cultivation consultant and was the founding editor of Urban Garden Magazine in the UK, US, and Canada. He also writes and researches for the popular hobby horticulturist YouTube channel, Just4Growers.

Sm a l l BY ANNE GIBSON

Space Food Gardens

ith more people concerned about their health and food security, many are now

prioritising growing a food garden in urban spaces. Thereâ&#x20AC;&#x2122;s increased interest in small space gardening for many reasons: to be more self-reliant and sustainable, have greater control over the source and quality of food, and reliable access to fresh ingredients.

One of t he bigge s t ch a l l enge s m a n y ga rdener s face is under s ta nding how t o work w i t h t he space a round t heir home. No oneâ&#x20AC;&#x2122;s space is p erf ec t

SMALL SPACE GARDENS

Consider swapping ornamental plants for edibles. It may be tough to part with them, but they certainly can’t feed you! One of the biggest challenges many gardeners face is understanding how to work with the space around their home. No one’s space is perfect. Some of the most common problems are being overshadowed by neighbouring buildings, poor soil or no soil for apartments and high-rises, and making poor plant choices. Many people also have limited budgets to get started, so every cent and decision counts.

Expand Your Available Growing Space Don’t accept the limitations of the space you have; assess the opportunities as if you were a visitor to your home. Try to see your garden through a new ‘lens.’ Consider swapping ornamental plants for edibles. It may be tough to part with them, but they certainly can’t feed you! Along with nutritious food, many edibles have beautiful flowers, colours, and textures. A few suggestions include: • • •

•

Tips for Small Food Gardeners Healthy soil yields the best results. Whether you’re growing in pots or a garden bed, soil quality plays the primary role in the health and volume of your harvest. In terms of priorities, make sure your soil or growing medium: • is alive with microorganism; • has good structure, drainage, and aeration; • contains organic matter like compost to feed your plants; • has moisture-holding capacity. Plants with consistent access to adequate sun, nutrients, and moisture can produce to their optimum capacity.

Dwarf fruit trees with a compact growth habit like kumquats and calamondins or prune citrus to shape. Blueberry bushes, Rosellas, Goji berries or Feijoas. Camellia sinensis – use the leaves and leaf buds of this attractive flowering shrub to grow your own tea. It also makes a beautiful hedge or privacy screen. Flowering herbs like pineapple sage and perennial basil. They look as good as they taste and smell.

Grow up. Sunlight may not always reach the ground, mainly where buildings are close together, so the ideal place for planting may be vertical. Growing up on a fence or wall where there’s more sunlight can open up new opportunities to grow more edibles in a small space. There are a wide variety of vertical garden options from wall planters, hanging baskets and trellises, to arbours, pergolas, posts, balcony railings, and window boxes. Vines and climbing crops are ideal for maximising your space.

Vertical stackable planters maximise planting space

Think outside the box. Sometimes there are opportunities literally on or over the fence. By looking beyond the space inside your boundary fence, there can be endless possibilities if you think creatively. One of the first things I do when visiting my clients’ gardens is to assess the ‘borrowed landscape’ on all sides of neighbouring fences. I discuss how well they know their neighbours, whether they’d be prepared to create a living green wall vertically or utilise the overhanging shared tree canopy. Community garden plots and verges. If you have minimal space, it may be worth expanding your growing area by renting a raised garden bed at a local community garden. If you don’t have one, perhaps a neighbour has an unused garden bed or space they are willing to let you use in return for a share of the harvests. Front verges may also be a possibility if your council is agreeable. Think collaboratively and win-win! A rented plot in a Community Garden

GA R D EN CU LT U R E M AGA Z I N E.CO M

These crops also gift you an abundance of free seeds so you can start the cycle again without spending money

Compare costs. Seedlings save you valuable growing time, but seeds are cheaper to sow. A bunch of herbs may cost you $3 at the supermarket, but a pot with a mature herb may only be $5, and you can start picking immediately with no more food waste. Grow food you love to eat or costs the most in your weekly shop. ‘Cut-and-comeagain’ lettuces and Asian greens are fantastic value because you can pick continuously over the growing period, not just harvest once. One head of lettuce may cost around $3; you’ll save money sowing seedlings instead and save free seeds so you’ll never have to repurchase lettuce.

Herbs growing in a vertical wall garden on a balcony Harvest swaps. One way to access food you don’t grow at home is to share what you have with others in return for what you need at a Crop Swap. This simple bartering system is a way to leverage everyone’s time, skills, and space. Whether you attend a formal group in your neighbourhood that gather regularly to swap and share surplus produce, preserves, plants, seeds, and cuttings, or connect with your gardening friends and neighbours, it’s incredible how you can expand what you can access. It’s also an excellent opportunity to learn how to grow or use foods you may not be growing yourself.

Select Your Plants Thoughtfully

Beetroot tops and roots can both be harvested to optimise food potential

Berries and vine crops are ideal to grow along a fence trellis

Roots and greens. There are many vegetables that you can harvest multiple parts for food. For example, you can pick the young tender leaves of beetroot and sweet potatoes as leafy greens, as well as enjoying the mature root crop when ready to harvest. Coriander leaves, roots, and seeds are all edible and picked at different stages of growth. Be content with smaller harvests. Sometimes you need to lower your expectations of picking a big volume of vegetables and be prepared to compromise. Compact cultivars may not yield as many vegetables as larger varieties, but at least you can grow them in a small space. You may only be able to have one pot of tomatoes, so pick a high-yielding variety with a long harvest period. Dwarf or miniature plant varieties are still nutritious but offer the advantage of saving you space. Choose fast rather than slow-maturing varieties. It makes sense for many small space gardeners to grow a wider range of edibles, so there’s a continuous supply of ingredients each week, rather than waiting long periods between harvests. Some vegetables like cauliflower and broccoli take months before you can put them on the table. Whereas radishes, bush peas and beans, leafy greens like lettuce, spinach, rocket, and baby beetroot are ready for harvest in much shorter timeframes.

SMALL SPACE GARDENS

Grow food you love to eat or costs the most in your weekly shop. ‘Cutand-come-again’ lettuces and Asian greens are fantastic value because you can pick continuously over the growing period

Heavy croppers in pots. Tomatoes, capsicums, potatoes, and eggplants are all in the same plant family and provide a great yield-to-space ratio. Capsicums and eggplants are grown as perennials in warm climates so provide long term value.

Long-lived edibles like perennial leeks, perpetual spinach, and asparagus will last years

Grow space hogs and slow crops as microgreens. Some vegetables that take up too much space and time to mature in the garden like broccoli and red cabbage can be grown as microgreens and harvested for their baby leaves. You don’t miss out on the nutrients, but you certainly save on the space and time waiting for fresh ingredients! Microgreens and Sprouts. Sowing seeds in tiny containers or trays and harvesting as baby leafy greens saves a huge amount of space while allowing you to grow a diverse range of vegetables and herbs. Sprouting seeds can be done in a jar on the kitchen bench indoors for quick fresh ingredients year-round. No need for a garden at all.

Leafy greens harvest in bowl with herbs salad ingredients

Cut and come again salad leaves can be harvested multiple times

Leafy greens for salads and stirfries. There are so many varieties of lettuce, spinach, kale, chard, silverbeet, rocket, and Asian greens that provide quick picks for short and long harvest periods. Spinach and kale freeze well, extending the harvest. These crops also gift you an abundance of free seeds so you can start the cycle again without spending money. Plants with big yields and space requirements. If you want to grow your favourite foods like zucchinis or cucumbers that need more room, you may feel you can justify allocating the extra space because they are long croppers and produce a lot of vegetables in return. You may have to sacrifice other crops to grow the ones you spend the most money on or those you can’t squeeze in. One healthy tomato plant can yield several kilos of fruit and is a good choice if you enjoy salads or cook with tomatoes regularly. Perennials vs annuals. Long-lived edibles like perennial leeks, perpetual spinach, and asparagus will last years. Annual crops like beans and peas produce a crop over several months and then die off, so you have to replant. Understanding the lifecycle of each crop is essential so you can decide which plants to prioritise growing in the space you have. Quick ‘in and out’ vegetables can fill in spaces around those you plant in a permanent position. Growing a food garden in a small space can be just as pretty and productive as larger gardens when you apply good design principles and make careful choices. With a little creative thinking, your edible garden can provide an abundance of food throughout the seasons – both indoors and out. 3 55

BY CODY J GARRETT - TAIT

58 58

MICROBIAL PRODUCTS

n recent years, we have seen an enormous surge in the amount of microbial-based products available to growers. These, undoubtedly, have added a third dimension to standard nutrient programmes and increased the productivity of organic gardens.

When used correctly, these types of additives can provide massive benefits over a range of crops, such as increases in yield, speed of growth, plant resilience, and drought resistance. They can turn standard growing media and potting soils into thriving natural systems. However, when overused, just like fertiliser, they can have a detrimental effect on soil and plant health. There is a diverse range of fungal and bacterial inoculants available in many products, sometimes in isolation, but more often as blends. What do they do? And when is it appropriate to use them?

When used correctly, these types of additives can provide massive benefits over a range of crops, such as increases in yield, speed of growth, plant resilience, and drought resistance

Mycorrhizal Fungi This group has two main types, Endomycorrhizae (VAM), which are symbiotic and Ectomycorrhizae, which are nonsymbiotic. If you think of your plantâ&#x20AC;&#x2122;s roots as a net, a root system enhanced by mycorrhizae is many times larger, meaning more food is broken down for use by your garden. When you see Rhizobacter, various species of Glomus, Rhizopogon, Pisolithus, and Scleroderma on a product, these are what you are using.

Nitrogen Fixing bacteria These little guys take nitrogen from the air (N2) and fix it into the root system in the form of Ammonia, which is readily useable by plants. The main types available are the non-symbiotic types, such as Azotobacter, that live alongside a plantâ&#x20AC;&#x2122;s roots. Then there are symbiotic types, such as Azospirillium, which are associated with cereal crops and Rhizobium, which are associated with legumes. These latter examples physically attach and invade the root hairs, stimulating the growth of nodules, within which the bacteria can perform the conversion directly. The caveat with these products is that there has to be nitrogen in the air to fix; they cannot make it from scratch. So, if you have a closed-loop grow room with little to no outside air exchange, you might find the atmospheric levels too low for these additives to have a noticeable effect. The main gardens that will benefit are outdoor gardens, and indoor gardens vented with filtered air from outside.

credit: wikipedia

Nitrogen Fixing bacteria

GA R D EN CU LT U R E M AGA Z I N E.CO M

MICROBIAL PRODUCTS

It has been demonstrated in studies that as total P goes up, the grow th and ef fectivit y of these fungi goes down

A potential issue in many systems is that these fungi are made dormant or outright killed off by too much phosphorous. It has been demonstrated in studies that as total P goes up, the growth and effectivity of these fungi goes down. So, if you are using these types of inoculants, itâ&#x20AC;&#x2122;s probably best to skip the applications of fertilisers with very high phosphorous levels, as one will cancel out the other.

S o, if yo u have a clos e d-lo o p grow ro o m wit h l it tle to n o out si de a ir exchan g e, you mi ght f in d t h e at m osp h e ri c level s to o low fo r t h es e addit ives to have a n ot i ceable ef fe ct

Remember, even though you wonâ&#x20AC;&#x2122;t be bombarding your plants with large amounts of P, the total amount made available to them by a more efficient root system will mean your garden still has ample supply.

Rhizobacteria In this group, there is a range of different types that are capable of performing many useful tasks. Bacillus is the primary type utilised in many products and is usually provided in a variety of strains. Some of these are capable of performing nutrient solubilisation of phosphorous (B.subtilis) and potassium (B.Megaterium); these are capable of making P and K, found in rocks and other very slowly available sources more available to the plant. Others, such as B.amyloliquefaciens and B.coagulans, provide potent root promoting and probiotic effects, being able to protect the plant and help them recover from pathogens like Pythium.

Rhizobacteria

Other types (Beauvaria bassiana, Bacillus thurigiensis, Metarhyzium anisopliae, Lecanicillium lecanii) act as highly effective insect pathogens, while types such as Pochonia chlamydosporia and Anthrobotrys species are pathogenic to nematodes. These bacteria quickly and efficiently populate the root system, so the best results are achieved when applied early in the crop cycle.

Trichoderma Another example of symbiotic fungi commonly found alongside Mycorrhizae, and when used in the right proportions, it can have synergistic effects. Trichoderma is some of the most prolific and easily found fungi in the natural environment. Have you have ever left moist coffee grounds to sit around too long and witnessed the white, then green growth? More likely than not, it was a kind of Trichoderma. Because they grow rapidly and efficiently, they can control soil pathogens by successfully competing with them for space and nutrients; they are also powerful root growth promoters. The rapid growth of Trichoderma can be a double-edged sword, though. If too much is applied, it can overwhelm other slower-growing beneficial species crowding them out. So, in general, stick to the minimum amount of applications necessary to see results.

Credit: IntechOpen

Trichoderma

MICROBIAL PRODUCTS

The key to getting the best results is resisting the urge to go overboard Beneficial anaerobic bacteria If you are familiar with the Japanese Bokashi composting system, then you have already used these. It encompasses Lactobacillus (milk bacteria), Rhodopseudomonas (purple non-sulfur bacteria), Streptococcus, which are often the most common bacterial bloom found in soils, and Saccharomyces, which is a type of yeast. These microbes thrive in low oxygen conditions and rapidly reproduce, readily digesting organic matter into nutrients the plant can assimilate. Because these microbes can thrive in situations that would typically be hosts to pathogenic bacteria, they create more healthy roots by filling these areas with plant-friendly microbes instead. So, here’s the thing: there is only so much food and space, especially in containers, to provide nutrition to the plant and feed microbes. You can, to a certain extent, boost the amount of food available to them through the application of microbe foods like molasses and fish hydrolysate. However, if this is overdone, you can end up with a dominance of microbes that prefer the fast to digest food sources at the expense of ones that prefer organic matter. Ideally, we want to reduce inputs of fertilisers through the use of these additives, rather than having to add more to keep huge populations alive that are just existing to exist. The way these products work is akin to growing mushrooms, where the media is inoculated either through drenching or preferably directly mixing the powder in before planting. You can also dust seeds and cuttings so that right from the start, the roots are populated.

62 62

BIO

Keep in mind is that microbial inoculants aren’t like nutriLactobacillus ents and additives that need to be applied with every single watering; they are living organisms capable of growing and reproducing. Once you have performed the inoculation, there is little to be gained by continually making more and more applications. So long as you are not killing these populations off with heavy applications of salt-based nutrients, high phosphorous levels, or chlorinated water, then they should continue to increase in the soil or grow media even after one application. Like many things in growing, usually less is more, and this is a perfect example of that. The key to getting the best results is resisting the urge to go overboard. You might be working against your goals by using too many of these products too often. Not only will your gardens be better but you’ll save a few dollars too! Keep it green and stay groovy. 3

Cody is the owner of High Powered Organics and a second-generation Australian grower with more than a decade of experience in the horticulture industry. Cody works closely with growers locally and abroad, creating organic solutions for high output cropping. He achieves maximum results by combining aspects from permaculture, biodynamic farming, and Korean natural farming techniques. Cody’s main focus is finding natural and sustainable ways to produce high-quality plants with a minimum of input.

BY EVAN FOLDS

The great Wendell Berry reminds us, “Eating is an agricultural act” 64

FOOD & FARMING

n my work as an agriculture consultant, I make the argument all the time that the way we are growing and eating food is the central problem that we face in the world today. It is no small statement. Indeed, issues ranging from hunger and environmental toxicity to health care and

We are trying to make things better, but we are actually making things worse, and this is now obvious to the average person. In simple terms, we need new ways of doing things

Agriculture is about so much more than growing crops. It is also the distribution system that delivers food to the market; all of the food products manufactured and sold around the world; the restaurant that is serving food, and the eating. The great Wendell Berry reminds us, “Eating is an agricultural act”. Collectively, we are further away from the sources of agriculture than at any time in human history. Food travels a long way, and the majority is manufactured out of sight and out of mind. When we are not involved in preparing our food, and we are not communicating our concerns through our votes and our food choices, we get what we got – an artificial, corporate agricultural system compromised for common sense. Over the last century, the way food is grown and eaten has been altered by corporate interests that consolidate wealth, patent life forms, and put profit before people. It disrupts the global economy and undermines the fundamental public trust in government. Our policies don’t reflect what we would want if we were asked. We are trying to make things better, but we are actually making things worse, and this is now obvious to the average person. In simple terms, we need new ways of doing things. Rural communities and farm-based economies are collapsing, food and water are toxic and no longer our medicine, and the general public is in the midst of widespread and growing epidemics of chronic disease, hunger, malnutrition, and more. Conventional Agriculture is destroying the very fabric of life - the soil food web - and it is devastating the microbiome in our gut that, in turn, is undermining our health, the social landscape, and the future of our species.

GA R D EN CU LT U R E M AGA Z I N E.CO M

Agriculture has lost touch with equitable priorities.

Politics rarely leads, so we must educate ourselves and get organised to hold our elected officials accountable. The agricultural solutions at hand are not politically divisive issues; they are potent political opportunities. Politicians who educate themselves and work to inform the general public of these insights and opportunities will be in a position to bring people together.

Conventional Agriculture is destroying the very fabric of life - the soil food web - and it is devastating the microbiome in our gut that, in turn, is undermining our health, the social landscape, and the future of our species

The way we are doing agriculture now is not working. If we think about agriculture as an organism, the vital organs of food, farming, and human health have been compromised, and, like cancer, are operating without communication to the rest of the agricultural organism. The agricultural landscape is being dictated by money, not nourishment, which leaves half the world starving, and the other half trying to lose weight. Agriculture has lost touch with equitable priorities. The majority of food eaten in the United States is processed. Chemicals have been added in an effort to enhance or preserve the food product so that it has more marketability and does not spoil. When we alter food in this way, it diminishes the nutritional value, and when combined with the toxins from chemical agriculture and the sugars and additives used in food chemistry, the result is empty, toxic food that does a poor job of nourishing people. This reality is at the root of our public health crisis, but it is also a result of inferior farming methods. Higher crop yields can be achieved using synthetic fertilisers and pesticides, but the petrochemicals used to manufacture them are 66

getting more expensive and doing environmental damage. Weed and pest resistance means farmers are either using more of them to achieve these yields or switching to new, more costly chemicals. When it comes to the performance and value of agriculture, the answer is not in heavier artillery.

In Conventional Agriculture, we take this assault on Mother Nature to another level with genetically modified organisms (GMO) designed to withstand the application of broadspectrum synthetic pesticides and herbicides. Even if genetic engineering was a good idea, it is resulting in a massive increase of these biocides being sprayed globally with an untold negative impact on public health. The man-made farming practices championed by industrial agriculture and baked into the Conventional Agriculture system leave farmers stuck in a rut of cultural and chemical dependency, with no effective social or economic safety net to help them climb their way out and get ahead. For context, based on the most recent CDC data, the suicide rate for male farmers is double that of veterans. Given the reality of how we are eating and growing our food, marketing plays a big part in agriculture. Trillions of dollars are spent annually by corporations and industry to convince eaters to purchase from them. Unfortunately, the focus is more on how to confuse and manipulate the eater than it is on how to inform. What happens when the word â&#x20AC;&#x153;naturalâ&#x20AC;? does not mean natural? Consider why we drink orange juice in the morning or a sandwich for lunch?

FOOD & FARMING FOOD

When people start eating differently, farmers start farming differently, and, ultimately, politicians start making different decisions

The answers live in agriculture. Regenerative Agriculture utilises methods like no-till farming and using cover crops for living roots. It recognises natural rhythms and builds processes around them

The Conventional Agriculture industry - including Fast Food, Big Ag, and Big Pharma - is capitalising on a confused market and generating record profitability through farm consolidation, parasitic land practices, synthetic agronomy, food science, and effective branding. All of this is supported and subsidised by the federal government. We are feeding plants and ourselves food products that Dr Vandana Shiva calls â&#x20AC;&#x153;fake cheapâ&#x20AC;?, then attempting to manage our agricultural and human health symptoms with chemicals so that we can use and eat more of the food products. It is a vicious cycle. There is hope. The public health crisis that we are experiencing as a result of artificial farming and empty food is forcing millions of people to rethink the conventional diet, and the agricultural industry is poised

for transformational change. When people start eating differently, farmers start farming differently, and, ultimately, politicians start making different decisions.

Our social order is written by narrative and incentive; if we can tell the true story and motivate the right actions, we can change the big problems for the better. We can do this by recognising that we all have a seat at the table of agriculture; we are all capable of making an impact. Rather than excuse or resist these changes to the status quo, we must embrace them, and move our politics and social order to new norms by bringing this story of food, farming, and human health to the mainstream. Only then can we start moving mouths and minds in new directions and change the world for the better. 3

Evan Folds is a regenerative agricultural consultant with a background across every facet of the farming and gardening spectrum. He has founded and operated many businesses over the years - including a retail hydroponics store he operated for over 14 years, a wholesale company that formulated beyond organic products and vortex-style compost tea brewers, an organic lawn care company, and a commercial organic wheatgrass growing operation.

Bio

He now works as a consultant in his new project Be Agriculture where he helps new and seasoned growers take their agronomy to the next level.What we think, we grow! Contact Evan at www.BeAgriculture.com or on Facebook and Instagram @beagriculture

GA R D EN CU LT U R E M AGA Z I N E.CO M

BY CATHERINE SHERRIFFS

FOOD IS UPCYC L ED Upcycling is when a discarded item or product is ‘saved’ and turned into something useable, and food waste is no exception when it comes to the environmental trend. Many companies and research groups from around the globe have come up with some novel ways to promote the circular economy; here’s our list of 5 cool ways food waste can be upcycled.

Potato Gin

From potatoes and grains to gin! Loop Mission, a company based out of Montreal, Canada, is making headlines for its innovative way of recycling food scraps. Its latest venture is an eco-friendly gin made with leftover potatoes and grains from chip factories. Every bottle of Loop gin has eight upcycled potatoes in it along with lime and ginger from rescued produce. The company also offers a line of soaps made with overstock vegetable oil and organic sunflower oil, a tangy beer made with leftover bread from bakeries, and cold-pressed juice from unsold produce. To satisfy the entire family, Loop Mission gives all of its high-fibre pulp to a company that transforms it into dog treats! To date, Loop says it’s saved nearly 900,000 slices of bread and 4,000 tonnes of fruits and vegetables destined for landfills. Giving new life to the food outcasts. Learn more: loopmission.com

Barnana

Did you know that 50% of all bananas grown in the world go to waste? Barnana is on a mission to end food waste on banana farms. The company is partnering with Latin American producers to save the ugly ducklings that never make it to market. Bananas that are a little too ripe, have scuffs on them or are misshapen are transformed into delicious snacks, such as plantain chips, banana bites, and banana brittle. To date, Barnana has upcycled 85 million bananas! A healthy snack you can feel good about on so many different levels. Good for the body and the planet. Learn more: barnana.com

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GREEN ADVICE

Shri lk

What happens to all of our discarded shrimp shells? A lot of it ends up in landfills. According to sciencenews.org, the food industry generates up to 8 million metric tonnes of shrimp, crab, and lobster shell waste annually. A major scientific breakthrough has found a way to reduce shrimp shell waste and combat the world’s plastic problem at the same time. It’s called “shrilk”, and it’s a fully biodegradable plastic made with shrimp shells and silk protein. Researchers from the Wyss Institute have taken chitosan from the shells and formed a laminate with silk fibroin protein; the result is a durable plastic that rapidly biodegrades in a compost heap! Researchers say shrilk may also be helpful in surgical procedures to close and heal wounds, tissue engineering, and regenerative medicine. Great minds coming up with positive solutions. Learn more: bit.ly/38yuQIl

Rubies in the Rubble

Imperfect produce sure does have a bad rap, but not because it tastes bad. In today’s world, we tend to focus too much on size, shape, and colour. A company in the UK, Rubies in the Rubble, doesn’t care about a fruit or vegetable’s appearance. It makes condiments such as jam, chutney, ketchup, relish, and more with delicious, nutritious ingredients that otherwise would have been wasted.The products are made with fresh crops directly from farms, and natural sugars and vinegar are added to the ugly produce to extend the shelflife by up to three years.The company is hoping to combat food waste further by having its line of sustainable sauces in cafes, pubs, restaurants, and supermarkets across the UK. Great food and sustainable living. Learn more: rubiesintherubble.com

Agraloop

Circular Systems has developed an incredible technology that takes food waste and transforms it into top-quality ‘biofibre’ for the fashion industry. Think pants made with banana tree trunks or a t-shirt spun with oil-seed hemp crops. Other crops used in the Agraloop process include oil-seed flax, rice straw, pineapple leaves, and sugar cane bark. Combined, the aforementioned crops can produce 250 million tonnes of fibre a year, which is 2.5 times the current global fibre demand! Incredibly, use has been found for the crop residues, which are too abundant to compost. In fact, crop waste is usually left to rot or is burned, both of which are terrible for the environment. No wonder the Agraloop was 2018’s Global Change Award winner! Turning waste into a resource. Learn more: circular-systems.com/agraloop

BY TOM WALL, COSMIC KNOT

Everybodyâ&#x20AC;&#x2122;s sky-high about recreational cannabis, but have we forgotten about the medicinal side?

MEDICAL CANNABIS

ver many centuries, the cannabis plant has been found to have countless uses, from textiles to oil, medicine, and beyond. As history reads, crops grew in remote places around the world, and new landrace strains were born, becoming vital to communities. These strains were the staples of the â&#x20AC;&#x2DC;70s and â&#x20AC;&#x2DC;80s, with names indicating their

regions of origin, such as Acapulco, Colombian and Oaxacan Gold, Panama Red, Black Malawi,Thai Stick, and many more. From location to location, the climates and breeder tendencies changed. Each landrace variety had a unique profile concerning smell and effect. But as eradication operations increased, poisons were used on fields to kill the crops, and these strains disappeared.

Some places were able to escape eradication. Travellers had also managed to gather some of the seeds from various strains and preserve them for later reference. In the 1980s, there was a significant reduction in the gene pool for cannabis. Some of the people who had gathered seeds from the various fields star ted seeds companies, blending new varieties with old-world genetics.

In the 198 0 s, ther e wa s a sig nif ic an t r e duc tion in the gen e p o ol f or c annabis . S ome of the p e ople who had gather e d s e e ds f r om the var ious f ields s t ar te d s e e ds c omp anie s, blen ding n ew var ie tie s wi th old-wor ld gen e tic s

Cannabis breeding progressed into the â&#x20AC;&#x2DC;90s with plenty of roadblocks, and members of the general population began growing in basements and closets. The Dutch scene flourished and made way for a fast-paced industry. Later that decade, however, a crackdown saw some of the best seed companies raided, losing their original breeding stock. Many companies were also ordered to mix their genetics with hemp if they wanted to continue to produce the same numbers. Meanwhile, the war on drugs in the United States forced outdoor growers into their basements. The new veil of secrecy surrounding cannabis meant that growers could no longer produce large populations of genetics. They had to become selective about what they were growing and how they were growing it. As a result, the genetic potential of cannabis rose to new heights; current varieties test as high as 34% THC content, with complex terpene profiles mimicking any flavour imaginable. Bringing the cannabis world indoors also made way for breeders to star t crossing many different strains, creating new hybrids in a controlled environment. In a grow room, one can achieve a full flowering cycle for most strains every two months. Outdoors, however, a breeder gets one crop per year. With the ability to breed new hybrids at a much more rapid rate, a new subspecies has been born: cannabis domesticas.

Some places were able to escape eradication

powerful soil for powerful plants www.highpoweredorganics.com

MEDICAL CANNABIS

Initially, cannabis was With the abilit y classified into two groups: to breed new cannabis indica and hybrids at a much cannabis sativa. The two more rapid rate, varied in size, effect, and region of origin. Today, a new subspecies these varieties have been has been born: mixed to a point where it’s Cannabis tough to find any pure olddomesticas world genetics anymore. Many breeders went to the last remaining places harboring landrace genetics and traded seeds for seeds with locals. Once the locals grew the new varieties with the old ones, original plant populations were all but wiped out. Hemp has recently found its way back into modern medicine. A byproduct of the plant, CBD is showing to provide natural health and well-being benefits that reach beyond many over the counter medications. With this, cannabis is star ting to be viewed more positively by the general population. The original movement of cannabis legalisation was one based on the medicinal value of the plant. As we move closer to full recreational legalisation, we must wonder if we have forgotten about the benefits of medicinal cannabis. Why have some breeders pushed the psychoactive genetic potential of cannabis so high?

More of us now have the freedom to grow cannabis legally at home. But let us not forget how we came to enjoy that freedom in the first place: medical marijuana

More of us now have the freedom to grow cannabis legally at home. But let us not forget how we came to enjoy that freedom in the first place: medical marijuana. Cannabis can help provide relief to those suffering from seizures, tumors, chronic pain, and more. Any grower can help create medicine. The best medicinal results are achieved through natural gardening practices. It’s not about getting high, money, or a trend. The plant that has helped for generations is now finally allowed to shine. Exploring the healing proper ties of cannabis isn’t something that has to be done in a university. The pioneers that made this all possible might have only had access to a closet at times, but with dedication and diligence, they paved the way for future generations. Most of the modern varieties of food we grow were bred on a farm that was only a few acres in size. Never doubt you’re potential. Let’s take the gift of growing and use it to spread the healing potentials of the plant kingdom around the world. It’s for the betterment of Mother Nature! 3

BIO Tom Wall: Professional Musician, Writer and Gardening Consultant. Cosmic Knot/Therapeutic Horticulture Consultations Growing up on a deer farm located on 79 acres of land along the banks of one of Lake Michigan’s tributaries, Tom grew a love for nature and all the beauties it could hold. Through that passion Tom has channeled his influences into educating the community on sustainable agriculture, becoming an activist, writing for magazines and creating music tuned to nature in his band Cosmic Knot. Follow Tom and all of his passions: www.facebook.com/tom.wall.946 www.instagram.com/cosmicknotmusic/ artistecard.com/cosmicknot

BY CAROLINE RIVARD

A Vir tuous Weed

GARDEN WEEDS

ou almost can’t miss it; mullein, or Verbascum thapsus, is a lovely plant with yellow spikes as flowers that can grow up to seven feet

tall! The bi-annual weed begins its life cycle as a lowgrowing rosette with fuzzy, felt-like leaves. Quite the transformation!

Mullein will grow in any soil as long as it has been disturbed; sunny roadsides, ditches, dry open fields, and even burned or logged areas and gardens. If the ground is dry, this robust weed is happy. Each plant can produce up to 175,000 seeds, which remain dormant for decades or hundreds of years. Only once the soil is disturbed will their yellow flowers bloom. Mullein is considered invasive in many parts of the world and is nearly impossible to eradicate once established. However, this weed has many benefits to our health, making this invader a very welcome friend. Great mullein, or common mullein, is also referred to as flannel leaf, candlewick plant, and lungwort. In Roman times, the dried stalks were dipped in wax, pine sap, or suet and used as torches. Historically, the plant’s broad leaves were used as insulation in shoes to keep feet warm. And when added to hot water, the flower extract was used as a hair dye for those looking to go golden blonde.

Folklore Medicine Little modern scientific research has been done on Verbascum thapsus, but there is some evidence that suggests it can help rid the body of various flu-causing viruses. Further investigation is needed. In herb lore, however, there is plenty of information concerning the benefits of mullein. This majestic plant has been naturalised all over the world, and several different cultures have used it to develop medicines and remedies. Almost 2,000 years ago, the Greek physician, pharmacologist, and botanist, Dioscorides, recommended mullein for breathing problems. In Ireland, tea was made from the leaves of the

Each plant can produce up to 175,000 seeds, which remain dormant for decades or hundreds of years plant to cure lung diseases in both human and livestock. Native Americans also used mullein for several ailments. The infusion of the leaves was given to babies to regulate their bowels. They used the plant to heal wounds and smoked the leaves to treat a fever, cough, or for ceremonial purposes. During the Civil War, mullein was used as an antiseptic. The leaves were soaked in hot vinegar and water to treat wounds, and they were also made into a tea to soothe a soldier’s lungs. Mullein is a wonderful ally of the respiratory system. A tea made with the leaves will help reduce inflammation and relax respiratory muscles while also soothing the membranes and relieving dry cough and spasms. Moreover, mullein helps expel mucus and phlegm. Both the leaves and flowers contain mucilage, which is soothing to irritated membranes, and saponins, which make coughs more productive. The plant helps relax the body and has been used to treat muscle cramps, spasms, and joint pain. Because it helps with swelling and irritation, a strong tea applied as a poultice can help with haemorrhoids. Mullein has also been used to treat ear infections in both children and adults. The flower’s anti-inflammatory, analgesic, and anti-bacterial properties work wonders in an oil infusion. Warm mullein flower oil soothes pain and helps patients recover quicker.

Moisture

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GARDEN WEEDS

Historically, the plant’s wide leaves were used as insulation in shoes to keep feet warm. And when added to hot water, the flower ex tract was used as a hair dye for those looking to go golden blonde

Earache Mullein Flower Oil This remedy is simple to make and is an excellent addition to the medicine cabinet. However, it requires patience. Collecting flowers takes time as they don’t bloom all at once on the mullein stalk. While some flowers will open on a given day, others will remain closed. Here’s how to make it: •

•

• •

•

Collect as many mullein flowers as you can every day, and then spread them on a paper towel; let them wilt for about half a day. Place the wilted flowers in a glass jar. Cover them with a good quality olive oil and secure a cheesecloth around the top of the jar with an elastic band. Place on a sunny windowsill. Add more wilted flowers and oil daily, making sure the plant material is completely covered. When your flower harvest is finished, stir the herbal oil infusion. Add more oil if needed, and put the jar back on the windowsill for at least two weeks so the oil can extract the beneficial properties from the mullein flowers. After two weeks, pour the oil through a coffee filter and transfer to a sterilised glass dropper bottle. To use, warm the oil by setting the dropper bottle in a cup of hot water. Test the temperature on your wrist before applying three drops to the ear. Seal the ear with a cotton ball and rest for anywhere between five and 15 minutes before allowing the oil to drain. NOTE: if you have a ruptured eardrum, do not use ear oil. Consult a physician!

A tea made with the leaves will help reduce inflammation and rela x respirator y muscles while also soothing the membranes and relieving dr y cough and spasms. Moreover, mullein helps expel mucus and phlegm Some might find the plant’s hairs from the leaves and flowers irritate the skin and mucous membranes. For this reason, it is best to strain the tea or the infused oil through a fine-weave cloth or a coffee filter. Mullein is considered safe, and the roots, flowers, and leaves can be used. However, the seeds should never be ingested, as they contain rotenone and coumarin, which are potentially harmful and toxic. As with all medicinal herbs, it is essential to research and ask a health professional if mullein is suitable for you. If you forage the plant yourself, be sure you know what you’re looking for, as the first-year mullein rosette can be confused with toxic Digitalis (Fox Glove). Women who are pregnant or nursing should avoid the use of any herbal product containing mullein. The plant should only be used for up to seven days. 3

A therapist and healer for over 15 years, Caroline’s passion for medicinal plants only began after leaving the city for the quiet country life in Quebec, Canada. Eager to learn, she’s never looked back, using forests and wildflower fields as her classroom ever since. In a time where reconnecting with plants and nature is badly needed, she spreads her love for herbalism by holding teaching workshops about the powers of medicinal herbs and natural remedies.

Bio

GA R D EN CU LT U R E M AGA Z I N E.CO M

BY CATHERINE SHERRIFFS

T he U gly T ru t h A b ou t Dump s t er s 78

DIVING FOR TREASURE

n the dark of the night, Cameron Macleish grabs his flashlight and crate, ready to carry out his work. He stops his van and approaches a large dumpster, hurdling himself over the edge and into the pile of trash inside. While many people would look on in horror, Cameron knows there’s a good possibility he’ll strike gold.

If you haven’t guessed already, Cameron is a dumpster diver. As he sifts through the mounds of garbage, he finds plenty of discarded food. Only a lot of the time, most of it is entirely edible. It’s a dir ty little secret where the problem of food waste is concerned. “My initial reaction was, ‘what the heck am I doing? This is disgusting,” Cameron says as he recalls his introduction to ‘diving’. “And then, when I opened up the dumpster for the first time, I was just blown away. It was literally like opening a treasure chest; you find all this perfectly good food.”

If you haven’t guessed already, Cameron is a dumpster diver. As he sifts through the mounds of garbage, he finds plenty of discarded food. Only a lot of the time, most of it is perfectly edible

Dumpster diving is a gamble; you never know what you’re going to find. Some nights, Cameron will strike out on every single trash can he hits. Other times, he walks away with a week’s wor th of meals. Regular finds include fresh ar tisanal bread, fruits, vegetables, meat, dairy, and spices. Beyond food, he’ll also gather brand new clothing items, shoes, pet supplies, and even furniture.

The world has a severe waste issue, and everyone is at fault. We live in a consumer-driven, throwaway society. People often buy too much and let the food spoil. The David Suzuki Foundation says best before dates on packages are also a driving force behind the world’s food waste problem. For example, yoghur t with a best before date of today is safe to eat for another seven to 10 days. Best before dates are not to be confused with an expiration date; they refer to the product’s peak freshness, and not to its quality or safety.

“This is a major issue that we are facing, and really, nobody knows about it,” he says. “I believe we have become disconnected from the food system [...] In the U.S., people don’t think there is a crisis. Nearly 40% of the food that’s being produced is being wasted on a yearly basis. This is ridiculous. How many Americans are food insecure?”

“I believe we have become disconnected from the food system”

Food found during one of Cameron’s dives

GA R D EN CU LT U R E M AGA Z I N E.CO M

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DIVING FOR TREASURE

According to the United States Depar tment of Agriculture (USDA), 11% of American households were food insecure at some point during 2018. In Canada, research by PROOF finds 1 in 8 families struggle to put food on the table; and in the U.K., the FAO estimates that 2.2 million people face the same challenges.

The First Time

Cameron’s mother, Ellen, is a souschef in the Florida area, and together, they have created a YouTube series called Cooking with Trash

A resident of Florida, Cameron first contemplated dumpster diving while going to school in London, England. He noticed grocery stores car ting loads of food to the garbage at the end of the day, and he asked store managers if he could make use of it instead. Liability issues always made that impossible.

“I know where they are taking this food. What’s stopping me from going into the dumpster and grabbing it?” Cameron remembers thinking. “But I didn’t have the courage at the time.” He finally took the plunge while backpacking through Australia and New Zealand, feeding himself three square meals a day off the food other people had carelessly discarded. Upon his return to the U.S., he discovered the dumpsters in his home country were also overflowing with treasures.

“It’s one thing to create awareness, like these climate strikes that are happening,” Cameron says. “But at some point, we need to stop waiting for somebody to solve it. If you have the capacity, then you should go for it.” And so, he decided to do something about it.

One of Ellens 100% dumpster-certified creations

Guajillo Citrus Plantains with a micro basil garnish

GA R D EN CU LT U R E M AGA Z I N E.CO M

DIVING FOR TREASURE

Cameron and his mother, Ellen

The cooking show is just the beginning. Cameron is currently working with charitable organisations to launch a fleet of food trucks across the country

Not Your Average Cooking Show Cameron’s mother, Ellen, is a sous-chef in the Florida area, and together, they have created a YouTube series called Cooking with Trash. Every episode begins with Cameron searching through commercial trash containers for food. He takes what he finds back to his mother, who makes it into a gourmet, 100% dumpster-certified meal. While the idea may turn many stomachs, the entertaining, eye-opening episodes feature some delicious and innovative dishes. Think frittatas with butternut squash and avocado sauce; bagel tacos with sweet potatoes and ground beef; peach cobbler with a cashew nut crust; and vegetable and mozzarella quiche, to name just a few of the recipes. Of course, not all of the food collected from a dumpster is going to be edible, and Cameron always avoids items covered with unidentifiable substances or meat and dairy that have changed colours and whose packages have started to bloat. In one episode, Cameron comes back from his most successful dive yet with crates full of asparagus, peppers, onions, squash, grapes, pomegranates, eggs, cheese, flour, and so much more. He estimates the loot is worth about $123. But it’s not all about the money. “My mindset has shifted; it’s almost like an obsessive-compulsive disorder,” he says. “I can’t let that food go to waste.” Cameron also donates a lot of the wasted items he collects to various charities and food banks. Always honest about where it comes from, he says some organisations take it; others don’t. The cooking show is just the beginning. Cameron is currently working with charitable organisations to launch a fleet of food trucks across the country. He’s designing his business plan, but essentially, unwanted food will be collected from various grocery chains and farms. A creative chef with the ability to improvise based on the donated items will then prepare meals to be delivered to people living in food deserts. 82

Any food scraps leftover on the trucks will be brought to organic farms for compost. Cameron is hoping to eventually plant community gardens where people can be educated on how to grow food. It’s a circular economy at its best.

Officially registered as a non-profit in the state of Florida, a team of attorneys is currently guiding Cameron through the process of obtaining charity status so he can receive food donations. If all goes according to plan, he hopes to have his business up and running by the end of 2020.

For The Aspiring Divers While the act of collecting food from a garbage can is simple enough, Cameron warns aspiring dumpster divers to be extremely cautious. Beyond potential food safety issues, people need to be aware of the laws where they are diving. He recommends wearing long pants, shirts, and headlights, and warns there are often sharp objects hidden in the trash heap. Cooking with Trash and Cameron’s business vision aim to give power back to the people. But he admits that not all fellow dumpster divers are happy about him exposing the ugly truth sitting at the bottom of the world’s trash bins. “What’s more important?” he says in response to any criticism he receives. “Your hobby, or ending food waste and potentially rerouting [it and feeding] the food insecure?” It’s hard to argue with that. 3

Find Cooking with Trash: • YouTube: bit.ly/32tTYNW • Instagram: @cookingwithtrashshow • Facebook: facebook.com/CookingWithTrash

Garden Culture Magazine AUS 16

Articles inside

Mullein: A Virtuous Weed

Everybody is Sky High

Food, Farming, and Human Health

Small Space Food Gardening

Temperature in Organic Grows

Beneficial Insect Loss aThreat to Growing Food

The Forest City

Vintage Veggies

Introduction to Crop Steering