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Growing Power

Growing Power

How 1 MILLION Pounds Of Organic Food Can Be Produced On 3 Acres By Andy Whiteley Co-Founder of Wake Up World The quality and accessibility of our food supply is a mounting issue today. So, with limited space, how can we create an independent food supply? I recently came across this amazing video of a man, urban farmer Will Allen, who has figured out a self-sustaining system that can grow 1 million pounds of food every year, on just 3 acres of land, using the symbiotic cultivation of plants and aquatic animals in a re-circulating system. If you’re interested in starting your own Aquaponics system in your home, be sure to check out our exclusive special offer to Wake Up World readers at the bottom of this page. Grow 1 Million Pounds of Food on 3 Acres Using greenhouses and a closed eco-system technology known as Aquaponics, Will Allen has taken urban farming to new extremes. * Maintaining 3 acres of land in green houses * Producing 10,000 fish * Using 300 to 500 yards of worm compost * Utilizing vertical space * Using 1 simple aquaponic pump Growing Power

Homemade: Tofu–No Fancy Equipment Necessary! | The Asian Grandmothers Cookbook For the last three years, I had a pack of nigari and a wooden tofu press sitting in my kitchen cupboard. Unfortunately, the duo never saw any action as I didn’t get round to making tofu. Now that we’ve moved across the country and most of our belongings—and 95 percent of my kitchen equipment!—are in storage, I found myself aching to make tofu. So on a cool, fallish Thursday morning with “Putting on the Ritz” blasting away (I just rediscovered my 80’s collection on the computer!), I set about making tofu for the first time, no nigari, no tofu press. First things first, I surveyed my ingredients and my equipment. I decided I didn’t want to make soymilk from scratch (read: my food processor is in storage). Part of my tofu-making arsenal Nigari (a natural coagulant of magnesium chloride made by evaporating seawater) is the coagulant of choice in Japan, while the Chinese prefer gypsum (calcium sulfate). I made similar holes in all 4 corners of the tofu container for my makeshift tofu press

The New Geopolitics of Food - By Lester R. Brown In the United States, when world wheat prices rise by 75 percent, as they have over the last year, it means the difference between a $2 loaf of bread and a loaf costing maybe $2.10. If, however, you live in New Delhi, those skyrocketing costs really matter: A doubling in the world price of wheat actually means that the wheat you carry home from the market to hand-grind into flour for chapatis costs twice as much. And the same is true with rice. If the world price of rice doubles, so does the price of rice in your neighborhood market in Jakarta. Welcome to the new food economics of 2011: Prices are climbing, but the impact is not at all being felt equally. Already in 2011, the U.N. Until recently, sudden price surges just didn't matter as much, as they were quickly followed by a return to the relatively low food prices that helped shape the political stability of the late 20th century across much of the globe.

How to make tofu (Milking the Soy Bean, Part 2) In Part 1, I showed you how to make your own pure, unadulterated soy milk. Now let's turn this into tofu(豆腐). Tofu is soy milk that has been coagulated with the addition of a harmless chemical. (Incidentally the kanji characters for tofu literally mean fermented beans, but tofu is not fermented in any way - at least as it's made currently.) As I've mentioned before, I turn most of the soy milk I make into tofu, because while I like soy milk well enough, I just love good, fresh, creamy tofu. A word of warning before you proceed. The equipment and ingredients In addition to the equipment you need for making the soy milk, you will need the following for creating tofu: 1. Here's where it starts to get scientific! Recently nigari has been touted as a health and weight loss supplement (don't ask me why, or whether the claims made are true). Nigari is available either in concentrated liquid form, or more commonly in powdered or flaked form. 2. 3. This is to line your mold with. 4.

OECD calls for policy reform and technology to prevent impending water crisis The OECD has released a report outlining the challenges humanity faces to maintain water resources in the future (Photo: Shutterstock) Image Gallery (2 images) Worldwide population growth and the related rapid increase in urbanization is already posing problems in many areas for the management of that most precious of resources, water. With these problems only set to intensify, the Organization for Economic Co-Operation and Development (OECD) has released a report outlining the challenges humanity faces to maintain water resources in the face of demographic growth and climate change. Called Meeting the Water Reform Challenge, the report says that urgent reform of water policies is crucial in order to preserve human and environmental health as well as economic growth. According to UN figures, more than one billion people lack access to safe drinking water. Global water demand (Source: The Environmental Outlook Baseline,output from IMAGE suite of models) Source: OECD About the Author

Best weekend restaurant in Singapore, Spruce | Accidental Epicurean We really liked out dinner at Spruce. So we were excited to see they offer brunch… and not just your normal “let’s try and do a brunch to drum up sales/get rid of old product” brunch. The menu at Spruce looked to be a proper, well-thought out brunch. All the favorites, with a slight twist… just like the great dinner entrees we’d already had. As soon as we could line up all the brunch crew, we were off to see if it lived up to our expectations. Normally I slowly go through the meal and build up to the main point. The food, service, and general concept are all there. So that’s the only issue I have here. Back to the food. Famous Spruce Burger for Breakfast Spruce Breakfast Sandwich with roast potatoes The Steak and Eggs Benny on Toasted Ciabatta with Black Pepper Hollandaise Soft Scrambled Eggs with Basil Cured Salmon and Avruga Caviar The Spruce Garden Brekkie And you’ve got to try some of the breakfast pastries and cakes. Spruce 320 Tanglin Road Singapore 247980 Telephone: +65 6836 5528

Housing positive energy feedback! - Tech News Par Robert PELZER - Président du BET BETEC Voici un exemple de bâtiment de 30 logements collectifs à énergie positive. Trois de ces logements ont été « instrumentés » pour connaître en continu les relevés de consommations réelles. Cette synthèse présentée lors de l’Université ICO du 11 au 13 mai 2011, vous livre les résultats. 1°/ Fiche signalétique du projet BEPOS 30 logements à structure bois type BEPOS ; à énergie positive « Les Héliades » Z.U.S. de Saint Roch Saint-Dié-Des-Vosges SA Le Toit Vosgien – BP 31 – 88100 SAINT DIE DES VOSGES Architecte F. 2°/ Intégration et structure bois L'intégration du projet à son environnement a conduit à réaliser au préalable une simulation dynamique pour déterminer le nombre de bâtiments, leur orientation, les positions dans le site et les uns par rapport aux autres. Une structure bois a été choisie comme mode constructif pour les 2 bâtiments 3°/ Vecteur air pour le chauffage 4°/ Relevés des températures sur 1 an 5°/ Relevés des consommations de chauffage

Joel Salatin: How to Prepare for A Future Increasingly Defined By Localized Food & Energy Podcast by Adam Taggart Monday, August 29, 2011, 3:43 PM Joel Salatin, proprietor of Polyface Farms and highly-visible champion of sustainable farming, thinks modern humans have become so far removed from a natural connection to the food they eat that we no longer have a true understanding of what "normal" food is. The rise of Big Ag and factory farming over the past century has conditioned us to treat food mechanically (as something to be recoded and retooled) vs. biologically. And we don't realize that for all our industrialization and optimization, we're actually getting less yield and less nutrition than natural-based processes can offer. Whether we like it or not, the arrival of Peak Oil is going to force us to realize that our heavily-energy intensive practices can't continue at their current scale. "What we view today as "normal," I argue, is simply not normal. Click the play button below to listen to Chris' interview with Joel Salatin (runtime 44m:15s):