People « Brooklyn Grange Brooklyn Grange is operated by a team of hard-working people committed to realizing a more sustainable and delicious NYC. Yet who we refer to as The Farmily comprises not just a core group of managing partners but a dedicated network of trainees; investors; landlords; community partners; fellow farmers, and the guy we get coffee from in the morning. Without the support and hard work of our community, Brooklyn Grange could never achieve the reach and growth we have experienced since opening in the spring of 2010. Here’s a bit of background on our team! BEN FLANNERHead Farmer, President Ben Flanner is a trained Industrial Engineer with a background in business and marketing. ANASTASIA COLE PLAKIASVice President & Founding Partner Anastasia is a published writer and veteran of the NYC restaurant industry. Chief Operating Officer & Founding PartnerGwen Schantz is an experienced urban farmer, a long-time sustainable food advocate, and co-founder of the Bushwick Food Cooperative & CSA.
Dietary Guidelines for Americans 2005 This publication, as well as the booklet, Finding Your Way to a Healthier You, and the 2005 Report of the Dietary Guidelines Advisory Committee may be viewed and downloaded from the Internet at www.health.gov/dietaryguidelines. To purchase printed copies of this publication (Stock Number 001-000-04719-1) or the booklet, Finding Your Way to a Healthier You (Stock Number 001-000-04718-3), call the U.S. Government Printing Office toll-free at (866) 512-1800, or access the GPO Online Bookstore at Suggested citation: U.S. 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
UP Projects | Secret Garden Project Mobile Picnic Pavilion by Francis Thorburn 29 May 2010 - 29 July 2010 The Mobile Picnic Pavilion visited a range of Islington's parks and open spaces throughout summer 2010 The Mobile Picnic Pavilion is a mobile vegetable garden that travelled around Islington's streets pulled by a merry band of performing gardeners, providing opportunities for passers-by to explore this portable green-space and even picnic upon it! Thorburn's garden vehicle draws on the principles of a sustainable lifestyle while adopting the sentiments of social sculpture and the potential for greenspaces as places for social exchange. For information about where and when this innovative mobile vegetable patch was out and about see events. Francis Thorburn is a practicing fine artist currently working with performance and sculpture. This art work is one of a series of Secret Garden Projects commissioned by Islington Council.
Food Friday: Granadilla! | a year without peanut butter I’d been saving this one until all of my visitors from home had come and gone, because I didn’t want to ruin the utterly unique experience of meeting (and eating) a granadilla. Now that I’m here all by my lonesome, I can finally enlighten the rest of the non-Colombia-visiting world about the very weird joys of the granadilla. See? They look perfectly normal like this! I’ve waxed poetic before about the plethora of amazing fruits that Colombia has to offer — the granadilla is one of these exotic delights (well, they’re not exotic here. As soon as you pop your thumb through the skin of the granadilla, you notice something peculiar about it: the peel gives way in tectonic plates of chunks, like Styrofoam. AHHH! The inside of a granadilla — the part you eat– is a slimy, dark cluster of seeds surrounded by clear goo that bears a strong resemblance to frog eyes, or what I imagine alien eggs look like. People sometimes talk about things being “an acquired taste.” Like this: Like Loading...
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.