apart from materials to make the farm structures we also need some more “tech” parts. today we went to solidança to get pressure switches, flow meters, water valves, water pumps, tubes and surprises that always come with the trash :)
next weekend we were invited to give a small workshop at fab10.org so we are also colecting extra materials.
during fab10 Sophie Thomas and Nat Hunter from RSA are also giving a workshop about e-waste and design so we brought some e-waste for them ;)
we are trying to use 30 wood frames that were used on some iaac exhibition. they are a bit fragile so we designed some blocks to hold them.
using the leftovers of coda we made the farm structure.
to hold the seed tubes we got a pallet and made the 288 holes with the CNC
after we settle our things in the dhub we went to give a hand to coda team ;)
on sunday we had the mini workshop in the morning, tks guys for coming ;)
and in the afternoon we were dangling arround fab10. in the midle we made a small stop and recorded the voice of vicky for the crowdfunding movie. tks vicky and ferran that carefully produced a great sound file ;)
Sharing a brief explanation about this concept that emerged at Todmorden, England.
An example of collective effort and cooperation in order to support a local, adapted and resilient production of food. Low input and autonomous network attaining food sovereignty by growing food at open, public spots, enabling citizens to meet their needs. Harvest freely, spread the concept and give yourself over to help :)
‘Go on, take some. It’s free’ :)) Mangez local!
busy day today :)
we have defined the form and start taking the materials to the roof.
during the last weeks we started collecting materials that are around us. here are some picture of what we found in and out iaac’s building
this last picture is the draft. looking forward to give volume to this half circle ;)
When food sovereignty is a major task, we should think about holistic, practical and accessible solutions as …
… jogging?!?! Juste take a look more carefully… as with many other stuff, it’s always a matter of perspective. At the bottom of the foreground we see weed, weed and still weed. Looks like an ugly abandoned garden. At first we think about just cutting it off without hesitating, so that other decorative species could take its place. This rugby field is 5mn from my place, where i can also find this beautiful buckhorn plantain ready to be harvested :))
With appropriated instructions and a good manual, cooking weeds becomes pleasant and addictive :p
No more than 15mn later and voilà!
We see coquelicot (Papaver rhoeas), plantain lanceolé (Plantago lanceolata) – the most common traditionally used wild medicinal plant since the Antiquity -, trèfle des près (Trifolium pratense), passerage des champs (Lepidium campestre), achillé millefeuille (Achillea millefolium), petite camomile (Matricaria recutica), and the seventh one i wans’t able to determine. Otherwise i wasn’t that sure about my diagnoses concerning Achillea and Matricaria neither. For the first i had an eternal doubt with another specimen of the Apiaceae (some are really toxic) and the second one wasn’t really in a gooood state – so i didn’t cook them ;/
It’s hugely important to keep some instructions in mind when harvesting weeds! Assuring the diagnose is one of the most important ones, but neglecting the environment and pillage of the spot are as well crucial mistakes.
See more here (for french speakers) http://www.lavisdesplantes.fr/erreurs-eviter-cueillette/
Finally, a really diverse and nutritive meal with Fabaceae, Brassicaceae, Papaveraceae, Asteraceae, Plantaginaceae and Solanaceae (tomatos) :))
Mentioning briefly, we could list some benefits provided by this specimens such as headache and toothache prevention, anti-inflammatory properties, purgative and digestive action, gingivitis prevention, sedative and analgesic properties, and so on…
Why the renewed interest in Edible Weeds? Beacause they are:
1. Abundant – they grow everywhere;
2. Free – just find and pick them (taking care about the spot conditions and plant’s state);
3. Easy – they grow without any effort from you;
4. Nutritious – many are more nutritious than specimens you grow on your own veggie patch :);
5. Taste great!;
6. Many of these species have been eaten or used for their medicial properties for thousands of years. In many countries some are still considered delicacies today!
http://www.incredible-edible.info/?p=2512#more-2512 (GREAT one)
http://www.mauvaisesherbes.org/f1-les-plantes-sauvages-comestibles (good catalogue, in french)
It’s been a while now since i knew about Refarm, thanks to Surian! :) It happened last winter at Rio de Janeiro countryside. Since then, open solutions and resilient processes has been my major concerns.
By sharing my impressions and personal efforts to develop urban farming at this blog, i intent to, in fact, be part of this huge open and collaborative community/network, building together our utopias :)
In this process i’ll share my perspectives and findings, mostly concerning edible wild plants, seed sovereignty, agroecological soil management and obviously some results within Refarm :)
Pleased to share with and read you all! Keep in touch!
ok. after 11 days of drinking knowledge and catch some potatoes ;) today we went hands on building the IaaC’s rooftop farm. first we went there and took some measures, look for sum exposition, orientation and imagine the space.
then we went to the street, see what could we find arround the corner. we didn’t had to walk 10 meters. 4 10x10cm pine wood with no treatment just right in front of us :)
also some wood pallets. we went to a chocolate milk factory tha’s arround he corner to see if they have one of thouse big food grade containers of 1000L. no luck it was closed like.. closed forever :(
then we went again to IaaC materials store. we knew there were many materials what we didn’t knew was how much!!
after caring some materials and plan how to move everything up we went lunch with a friend of Xavi, Rosa Rull in Palo Alto. what was an old factory of flour and wool is now a huge forrest were the climbers have covered the buildings and there are bushes and trees all over the place. you see bees, people, birds and business all dialoging and their farm is exuberant!!
Today we went to Guilad and Roger’s farm. Uau a organic farm with a view to the sea!!
Aurora del Camp (farm’s name)”periurban” farmr about 15km from Barcelona El Masnou. They farm about 40 different crops and arround 200 different varieties on 4 hectares of land on the edge of this town. They serve about 200 families directly mostly through consumer groups in Barcelona.
Their current research revolves around a drastic change in the way most farmers work the land in order to minimize their impact through the use of no-till and reduced tillage systems. The idea is to sequester carbon while lowering their overall ecological footprint. yes, even organic farmers have quite a large ecologic impact. They are currently running an experiment on about 2000m2 with the IRTA
We arrived and Guilad gave us a lecture about their work, local conditions, their calendar crops and the problems theiy have been trough. you know, bugs, bureaucracy and this constantly improve that means how can agriculture become a sustainable human activity.
After we went harvest some potatoes :)
you know has always we eat great at our workshops and today was no exception ;) Gilad socked some chickpeas, Amina and Nestor prepared the onions, added tomatoes some spicies and voila, let you eyes enjoy this next picture :)
there was more, home made bread, carob cake.. ok I’l stop here. we then when to visit the upfarm crops and where the boxes are prepeared for customers.
we catch the train to barcelona with a full day for our bellys, muscules and minds. Thanks Gilad and Roger for welcomed us so great, and congratulations! you guys have a beautiful and carefully treated corner of the planet . We’ll definitely visit you soon ;)
today we went again on a tour for materials. in our workshops it’s always this exercise: find materials around you that are suitable to make urban farms. we have our expectations very high :) we are going to visit 2 big recycling plants. one of electronics and televisions and another of cooling devices.
first stop was electrorecycling.net all the electronic trash from cataluña ends here. well, not all, someone said only 20% it’s recycled, the other 80% you know were it ends don’t you? link1 link2 even 25 years after the basel convection as been signed.. sad human history, recent history we should say..
judith received us and presented a video of the factory plant and what do they recycle. they separate all the e-waste in 10 different categories. they separate by hand what they can: plastic, metal, batteries, toner, electronic boards, capacitors, motors, glass, cry tubes and smoke detectors!! they have Americium.
after all the trash go trough workers that try to disassembled as much as they can, goes to rolling belt were CRT, batteries and toners are removed. after everything is crushed and goes to the second flour were magnets catch ferrous metals and strainers separate by size. another 4 people separate aluminum and plastics and what’s left is further crashed. all the powder is sucked by a big vacuum machine and is threated as a toxic waste that need further treatment on another plant, strangely no one uses APM (Atmospheric Particulate Matter) protection!
the crt tubes (tv, computer monitors,… ) have so many hazardous and different materials that they go to a different machine. after taking the plastic case (200 different screws on 200 different brands and models. we should improve design for disassembly ASAP!!) they separate the electron bomb and the copper coil. the gently (on industrial speech) break the cone from the flat part of the screen. here they vacuum the fosforos powder. 150g per screen. the cone part has lead. apparently protecting us from radiation generated on the beamer. this is a common argument, the safety of some materials is justified in a small part of the object livecycle, that after is useful live becomes a major environmental problem. in electrorecycling this lead glass is crushed and selled as a raw material for tiles. just encapsulating this contaminant :)
this always have been a main concert for us in refarmthecity. we have said no to many sensors just cause they don’t comply the RoHS standards. even the RoHS, we should say, are not very ambicious. we must design and produce electronics for the farms that even if forgotten or left abandon do not cause any future environmental problem.
back to the trash :) we then turn the corner and went to the cooling plant. over the last weeks the fridges have been a regular visitor on our crazy plans for the iaac urban farm. but today all those drawings just freeze :) we were thinking on using the fridges as containers. we knew that there is a “problem” with the gas contained but we though after it’s been treated is no longer a dangerous residue. wrong! 20% to the CFC gas (or hidrocarburant gas) is on the freezing circuit, 80% is on the foam!!
so were they make a hole on the motor and extract oil and gas. them they crush the hole fridge and separate (try!) the metal from the isolation foam. then they squeeze the foam and extract the gas. except the metal everything is burned to archive chemical stabilize.it seems that older fridges used cork has a isolation material but they had also a very low energy efficiency.
we need to go back again to the materials list. wood and fruit pallets are already common design solutions but maybe in solidança we can use other materials like washing machine metallic cylinders and clothes. that’s our job for the next 5 weeks ;)
then we made a tour to the beautiful rural landscape, visiting rocafort and mura. we continue to draw and think about iaac’s rooftop farm and went lunch on a nice vegan restaurant in terraza.
reward of the day was listening wen on the piano ;) amazing!! thank you wen hehe
today we started our two days tour over barcelona city trash. first stop: Solidança on our workshops we always have this idea of building with what’s available and every city has their own trash dinamics and trash resources. and barcelona would not be different. Talking with Isabel Gimeno from Solidança we both aggre that after joining EU there was a big efford on regulate the trash and since then we have a strong environmental protection policy and a cultural conscience started to grip. I’m a caver since 14 and I’ve saw many weels and deep caves filled with all sort of trash: cars, medicines, sick cattle, cloth, batteries, electronics, house and industrial sewage, just to name the ones you can quikly identify.. me and caves al over the world have spend incontless hours cleaning this mess many times preventing or at least reduce the inevitable water contamination that occours with this human behaviors. lucky in recent years we don’t see has many trash on the caves and generaly dumped next to a river flow. we have became cleaner in europe but we still have many unresolved problems: stuff that is impossible to reuse or recycle, lack of design for disassembling or designed to be imposible to repair, over consumering etc Solidança, apart of managing 4 big collection centers, brings new value and meaning to coth, electronics and house appliances. Solidança also has a strong social commitment. giving workshops of waste managment, electronics and electrical appliances reparation, gender equalty, new tecnologies, social competences, etc. Solidança also reseaches new protocols and systems with this idea in mind: work to reduce poverty and protect the environment. we were warmly recived by Miquel Caballé and Isabel Gimeno who gave us a quick tour and a long chat :) we then went strait to what was waiting for us: 60 washing machines. and this is the final result: 6 pressure switches, 2 water pumps, 6 electro-valves, 1 flowmeter!! and several other things to you know.. hack :) we ended the day with Merce Jara (tks for all ;) with a suprising tour to l’Hort Fort Pienc.
the day started at la boqueria market. since is a market I already know I quickly walk through all the fuzzy first stores full of tropical and expensive food and go strait to the end of the market where I find season food and the lowest prices downtown. (uff sorry my english today :)
today we are reviewing this diagram.
study every component cause next week we go scavenging :)
has always, today we had some recepies to share and feed our selfs. straberry living pie and bread.
Again I missed another gathering (a bit busy these days). However, my bacteria are still up and running!! I didn’t take a picture of the serum with milk after two weeks, but basically it was a slightly cloudy liquid with big white cheese floating on top. Yesterday I separated the serum and added some molasses. As a carrier, I found some brown wrapping paper, which I drowned in the serum. Subsequently I put these wet papers (about 6 layers) in a plastic bag, sealed it, and now it should ferment another two weeks.
Since ‘tortilla’ is made in our kitchen on a weekly basis, I though the remaining egg shells could serve as a good calcium source (also mentioned by Mathew some weeks ago). To speed-up the degradation rate, I dry and grind them by using a (very) basic pepper mill, which works pretty well.
After a while I realised it’s quite labour intensive, so I’m wondering how many egg shells you need before you see a significant calcium increase in your compost.
Today I found these two projects that build closed loop ecosystems to grow small gardens and fishes at home. The fish produce the nutrients that are cycled up to feed the garden, as the garden clean and oxygen the water for the fishes;
I don’t really like the idea of the fishes trapped in a bowl, and with led lights above I can’t think they really like it… but the idea is smart anyway.
strange day today :) we started with a power faillure at IaaC from a unknown source and was until 12:30 that the energy mysteriously appeard. lucky the lactobacillus preparation does not require external energy ;)
so today we finish the bokashi process.
we filtered the serum with coffee filters
we prepared the molasses 1 part of brown sugar and 3 parts of mineral water
then we added one part of molasses, 6 parts of mineral water and one part of serum
then we soaked kraft paper with the mixture and let it rest for 10 min.
we finish the process by putting the soked paper in frezzer bags and let it rest for 2 more weeks on a dark and fresh place. the bokashi paper is now ready. after this 2 weeks we will leave it dry and it’s ready :)
A very nice and didatic video about this very ancient irrigation method that uses ceramic pots (ollas).
It works with the same principle as the UFRRJ system, that uses ceramic filters as humidity sensors. The irrigation is controlled by the water saturation in the soil.
Thanks to El Amaral ; )
today we continued the bokashi system. we clear the rice serrum with a coffe paper filter
add 10 parts of milk and let it rest for more 2 weeks.
then we started the construction of the hardware: we got 2 17L butter buckets carefully washed.
laser cuted a circle with holes to let the “liquids” leachate drain to the bottom of the container.
and then we started to make the stand that will go to IaaC’s kitchen.
we found some woods that were already cutted. a perfect fit
nestor and xavi made it more stable
to finish with glory and happy bellies, wen and amina made us an amazing rice with mushrooms, potatoes, onions and “herbs”
it was delicious!!
today some of IaaC students went for some short vacations so we went to visit a place they already know. valldaura.
we went walking from mundet metro station. ~1h climbing collserola park
we were welcomed with open harms and dirty hands by nuria ;)
after a short visit to the main building, green fab lab, woodshop, the kitchen and the property we started the preparation of one of the most important tools for a urban farmer. well for every urban , I would say, since you can include here cats and gods :p the bokashi system.
first we need to make a starch base. we used rice and shake it with water. 1 clean jam glass + ⅓ of rice +⅓ of water + ⅓ of air. shake it, take the rice. leave the jam glass lousy closed (must breath) for 15 days in a dark, ventilated and fresh place.
we were supposed to cook the rice, but since silvia was already cooking for some workers we were invited to join the same table :) a great pasta with ginger!! we here also eating an omolette so we gave our rice to the chicken :p
next week we have holidays. the right time to let the rice milk work for us ;)
under intensive rain we went visit a old friend, juan carullas.
juan is probably the oldest urban farmer guru in barcelona. he has been digging his terrace for the last 30 years!! his farm is beautiful, super dense, full of mini-water reservoirs (5000L in 5L water bottles!! + 7000L on bigger tanks) with trees and season crops.
he collects organic material from neighbors and supermarkets, compost everything and doesn’t add anything else. no fertilizers, no poisons, no moon nor biodynamic alignments. old school farming were every season he adapts and transforms to learn and experiment. you don’t tell him about companion planting he found it by doing. amazing how 80m2 can be enough to learn about, your hole life..
tks juan for keep this work without stoping all this years. we know now that this make sense but 30 years ago you were sailing alone. tks juan tks for sharing ;)
after this visit to the oldest urban farm of barcelona we went cooking :) that’s right!! for now on we’ll cook our meals in IaaC :D why? cause it makes sense, cause is expensive to eat good food in barcelona, cause cooking is a tool and has a lot of technology involved, cause we like to eat and share knowledge, cause friends always share the same table.
me and nia opened the menu today. we made pizza from the beginning. 400g of flour, 2 soup spoons of olive oil, water and salt. mix everything until you have a smooth ball that doesn’t stick in your hands. cut onions, tomatoes and garlic and slowly cook everything until you make a dense sauce. if needed improvise a shredder :)
cover with leftovers and cheese. 15mins of oven and you are ready to hear hungry mouths saying it’s the best pizza they have ever tasted :p
pizza pictures not found.. I wunder why..
ops! sorry about the pic ;) does anyone have a better one?
today we had mathew in the workshop. mathew is not a normal agronomist, he practice organic urban agriculture but he is not fundamentalist, he travels a lot, he’s friend of rats and cats albeit everyone has his place in the ecosystem :p mathew has great experience, hands on, urban farming. he saw many different types of farms, structures, systems and he just gave us a amazing lecture!! tks mat ;)
them we prepare the material to start our first watering system.
next week we’ll start cooking for ourselves!! we have a nice kitchen here in IaaC and everyone is from a different part of the planet. what a great opportunity to mix season vegetables, gastronomy, cooking technology and team building. everyone is invited to cook and eat with us. just send me a email and we squeeze you in ;)
first day of the workshop here in iaac. after a short presentation about me and the refarmthecity project everyone introduce themselfs and we went to the roof top to start feeling the place.
here we will built together a big table than can sustain plant growth 365d/y. there are still many questions unanswered, who is going the use this farm? what use will it have? what maintenance will it need? what materials? where we get them? we are just at the beginning :p then we took a walk and visit some urban farms in barcelona.
first stop: l’hort del furat
there we meet mathew and he told us the big story behind this small farm.
then we went to the public urban farm
of raval (every district has one) where a kind man told us about the rules, the soil, the bugs, the litter and the robberies (tools not vegetables!!) l’hort del chino (was closed) and we went eating together in a classic small restaurant were season food comes from the local market. cheap also, a plus ;)
it’s cold out there and the rain hasn’t visit us that much.. my plants are thirsty.. the winter and the wind help on drying the soil. my farm is on the roof and I use recycled water from the bath to watering. hard to synchronize personal hygiene with farm needs:p I feel I’m in the limbo of a mediterranean and an arid mediterranean clima. it’s a feel but I would prefer to sustain this by an observation of data of my farm’s season dataset. this is also why I started this project :p this and the idea that you can build you won tools, built together bigger farms, share seeds, knowledge and good meals. this have been our goals since 2008. we are now taking a bid steep. we have matured the technology, identified needs and problems, research in 14 different cities, 10 different countries, meet farmers, bright people, made friends, share concerns and objectives with different institutions from art and technology centers, to universities and local communities. we think we are now ready to bring this tools to a more wither audience. we got all lines of work have divided in 3 kits and software.
first kit: re:farm kids, the kids board his a work started on laboral, that then was extended to a workshop format with susanna tesconi and loida gil.
second kit: re:farm on mini vacations board has this idea that you can leave you farm alone. no need to watering, the board make than for you and you can check on you mobile if the farm is ok or what was the max/min temp/humd today. the price and the footprint must be mini.
third kit: re:farm@IAAC, a shield that is the beginning of a great partnership between IAAC and the re:farm bcn node.
to have this boards available more people at a lower price we need to produce more than 10-20. we need to go 150-500. so we will go global crowd funding [jump] :) we will start here in europe and brasil and next season if everything goes smooth we go further. it’s a big step but hopefully i’m not alone on this :) Alberto, Jordi and Francesc from CIMNE, Leonardo from UFRRJ, Nuria, Ana, Tomaz from IAAC, Marcos and Laura from Medialab_Prado, Miguel and Alex from Hangar, Andreu and Juan RFTCBCN, Surian RFTHRJ, Olga and Pere L’Hort del Circ and Pedro from Homem Bala, have embraced this project. also welcome Guilherme and Emilson, they recently join the team and are making practices for their master thesis in the university of Nantes. Guilherme will work on the DB of vegetables and care. Emilson on the multilayer guts of our boards and sensors. it’s a growing team and you are more then invited to join us.
we are now preparing the materials for the crowd funding. many things to coordinate and account. we will spend february and march on this and expect to open the funding on 1 of april. funny no? hihihi if we are successful (cross fingers but please spread the word) we plan to start production middle may, first boards middle june, july until september local workshops and boards delivery.
we’ll keep you update ;)