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Grow and Forage 100% of Your Food in Central Florida: Rob Greenfield at Orlando Permaculture

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    I've been exploring food for about a
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    decade, since 2011, when I woke up to
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    the globalized, industrialized food system
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    and realized it was basically causing
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    destruction to everything that I loved.
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    To people, to the planet, to other
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    species. The thing was I realized it was
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    not just the globalized, industrialized
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    food system, but I was a part of that.
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    Everything that I was eating was being
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    shipped long distances across the world.
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    It was in packages, in plastic that was
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    leaving trash behind for future
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    generations. It was sprayed with
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    pesticides. it was animals raised in
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    horrible conditions. I realized I was a
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    part of all of that. That was back in
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    2011. I decided I was going to change
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    my life to eat in a way that didn't
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    consume the planet, but actually helped
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    the planet. I had a big question from the
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    from the very beginning, but it was a far
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    off question. "Would it be possible to
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    actually step away from this globalized,
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    industrialized food system?" "Would it be
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    possible to step away from big ag and
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    actually produce all of my own food?"
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    "Could I grow and forage one-hundred
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    percent of my food?" That has been a
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    question for about eight years now. About
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    two years ago I decided I was actually
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    going to find the answer to that question
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    not just by looking at the internet,
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    which I did and I could not find anyone
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    doing it . I decided I was going to find
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    the answer by doing it and seeing if it
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    was possible. Could I grow and forage
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    everything that I eat for an entire year?
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    Nothing packaged or processed, nothing
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    shipped long distances, no pesticides,
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    literally knowing every ingredient that I
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    put in my body, including the medicine as
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    well (my food being my medicine).That is
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    why I ended up in Orlando Florida.That is
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    why I'm here today. I'm standing here
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    because I finished the year two days ago.
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    Today is the second day after growing and
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    foraging one-hundred percent of my food.
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    (crowd claps and cheers)
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    Proof that it is indeed possible!
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    I am the one standing here tonight, but I
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    am only proof that the community can do
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    this. There is no way that I could have
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    done this without the people in this
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    room. Orlando Permaculture being a big
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    big part of it. Hundreds of people! It
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    took hundreds of people to feed me, not
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    by bringing my food to me, or farming it
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    for me, but through the knowledge, the
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    education, the spending time with people,
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    getting plants from people. The only
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    reason I was able to do this is because
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    of the community. Why Orlando? Why did I
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    choose to live in Orlando? I was passing
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    through here for the first time in 2016.
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    I was invited to speak connected with
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    Orlando Permaculture and Fleet Farming.
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    My partner at the time, Cheryl and I just
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    felt welcomed here. We had been travelling
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    all over. We had not felt more welcome
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    than right here. We were telling people
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    that we were looking for a spot to
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    possibly settle down and I had this
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    project in mind. People said "Yeah, come
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    here!" We felt very welcomed, but also the
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    thing that I liked about Orlando is there
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    is a community, but there's a blossoming
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    community. I wanted to be in a place where
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    I could affect positive change. That did
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    not mean, for me, being in Berkeley
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    California where there's already a lot
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    of change makers. I could make a
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    difference, but there is already a lot
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    going on, but not rural Alabama where
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    people would not really listen to me.
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    Central Florida and Orlando is this great
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    great middle ground right now where there
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    are a lot of people (as you can see in
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    this room) that really care about this.
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    We all know where we are. We are in
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    Orlando, one extremely consumer-istic
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    city. That was one of the reasons that I
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    chose Orlando.I felt it was the right
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    place to make a difference. The other
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    part was the year-round growing season.
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    I thought that if I have a chance to do
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    this Orlando is a really good place to
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    give it my first shot. The reason why I
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    wanted to do it in one of the easier
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    places is because going into this, I had
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    next to no actual growing experience.
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    When I moved to Orlando, before this I had
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    only had a couple of small raised beds
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    back in San Diego.I grew a little bit of
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    greens, some herbs and some tomatoes. I
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    looked back at that and all the mistakes
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    I was making were just crazy. There was
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    a tomato hornworm and I thought that it
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    that it was so cute. I loved it. I let it
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    eat my tomatoes, my tomato plant. Tonight
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    I was going through my old photos to find
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    photos to show you.This is the small,
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    little greenhouse that I made when I first
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    got here. I look back and I know how
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    little I knew then, because there's no
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    sunlight hitting this greenhouse. This is
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    is under a balcony. There's no way those
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    plants would grow. When I moved here I
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    did not know how much water to put on
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    seeds, I did not know how much sunlight a
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    garden needed. I was just figuring out all
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    of the most basic things. I was trying to
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    do it quickly.My plan was to have six
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    months of getting here before I started
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    my year of growing and foraging all of my
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    of my food. I had another big problem,
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    and that was that I did not own any land.
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    I arrived here not only not knowing how
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    to grow food, but also not owning any
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    land, and also not having a lot of
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    experience in the state of Florida. I had
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    I had been coming here since I was
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    sixteen, fishing and things like that,
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    but never had paid attention to the
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    plants. I certainly had never grown any
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    any food here. I was new to growing, I
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    was especially new to Florida and I
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    I arrived here with just backpack.
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    Everything I owned fit into a backpack
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    and I had a few connections. I met Sarah
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    right here at this church at a Fleet
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    Farming dinner when I passed through.
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    When I got here she was one of the first
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    people that I talked to. I said "Hey
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    Sarah, what do you think about me staying
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    in your guest bedroom and turning your
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    your yard into a garden in exchange?"
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    That is what I did, This is Sarah's front
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    yard two years ago. As you can see,
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    Sarah's yard was grass but she had a
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    dream. That dream was to turn it into an
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    abundant garden.This picture was taken
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    about a month ago.Today I actually had a
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    really beautiful experience, I was
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    standing right about where you see me
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    now. I realized I was way higher up than
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    the land around me. You can see where I
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    am, and you can see the sidewalk. You can
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    see there's quite a bit of height there.
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    I dug down to see what was below me.
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    What it started with was sand. Most of
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    you live around here.You know that we are
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    basically a former beach, a former ocean
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    under the water.Starting with sand I had
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    to turn that into a garden. Two years
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    later, I started to dig down, today. It
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    was nothing but black loamy soil for
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    about six to eight inches. The reason I
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    was standing that high is because that is
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    all fertility that was created over the
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    last two years. I'm going to show you how
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    I managed to turn front yards into
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    gardens as one of the things today. As
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    far as preparation, the idea was that I
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    was going to give myself six months to
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    prepare before I was going to launch into
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    into growing and foraging all of my food.
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    The reason I was so quick about it was
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    because I've been a travelling person for
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    really the last, kind of forever. At
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    least since 2011, I have never stayed in
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    one place where I could really grow food.
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    That was one of the reasons I didn't
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    know the answer to that question: "Could
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    I grow and forage all my food?" When I
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    lived in San Diego I traveled six months
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    months of the year. Before that I was
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    consistently traveling. I did not think I
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    I would want to stay here for too long.
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    That is why I gave myself six months to
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    prepare, then a year living here. That
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    would be eighteen months staying put,
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    which would be the longest that I had
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    stayed put since I became unable to stay
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    put, I suppose. I gave myself six months.
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    I started trying to figure things out.
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    I connected with local resources. One of
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    the first places I came was here to
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    Orlando Permaculture. I started to buy
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    local seeds. I searched out local seed
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    companies. I search out local nurseries.
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    I went to classes like "Foraging with
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    Green Dean" and Andy Firk. I went to the
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    local earth skills gathering and any
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    opportunity I had. I found local books.
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    I found websites like Eat the Weeds and
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    Survival Gardener. I tried to soak in as
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    much knowledge as I could. It was
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    basically my full-time job to try to
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    figure out how to grow and forage all of
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    my food. These are some of the beginning
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    plants, getting some trays and starting
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    to plant seeds. I accumulated everything
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    one little bit at a time. Some of the
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    seeds were brought from companies in
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    other in other parts of the United States
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    like Baker's Creek Seed Company, for
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    for example. Most of it was local. Some
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    of it was Palmer's dumpster, for example,
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    down the street from here. That is where
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    I got my sweet potato slips to start of
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    with The six months turned into a little
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    bit longer. It ended up ten months before
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    I actually decided to get started. "Grow
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    Food Not Lawns," that's probably a saying
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    that all of you have heard before, but
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    that was really my core to being able to
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    do this here. Being in the city of
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    Orlando poses challenges compared to
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    being on say, a farm, having that small
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    space. What I did was I met people in the
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    community and just like I did with Sarah,
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    I put six plots through out this
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    neighborhood, the Audubon Park
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    neighborhood where I grew my food. I had
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    that spread out in different areas. This
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    was the first garden.This is probably a
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    month into the project. I can see I was a
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    a little fatter before this year started.
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    I lost a little bit of weight. The idea of
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    "growing food not lawns," I like to keep
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    things pretty simple. I am going share a
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    little bit about how to turn your yard
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    into a garden. For that there are six
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    basic ingredients: cardboard, mulch, soil
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    or compost, water, sun, and plants, the
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    basics to turning a yard into a garden.
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    First, you lay down cardboard. You can
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    get cardboard for free from dumpsters,
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    grocery stores, restaurants, and liquor
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    stores If you go to appliance shops that
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    sell things like refrigerators your job
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    Twill be a lot easier because they have
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    huge pieces of cardboard. Take all the
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    tape off. Take the staples off and lay
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    that down. The idea of that is to kill
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    the grass. Every plant needs to
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    photosynthesize and if it has no sun, it
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    it can't create energy and it will die
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    over time. That cardboard would not stay
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    not stay put on its own. It is just the
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    first ingredient. Over that you lay
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    mulch. You lay about one foot of mulch.
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    You can see the mulch here. One of the
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    big focuses of this is "How can we
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    utilize resources that would otherwise
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    be completely wasted and do things in a
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    very inexpensive way?". Mulch is actually
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    the waste product of tree trimming and
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    tree cutting down companies. A lot of the
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    of the time, they actually take that to
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    the landfill. It is something they have
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    to deal with. Instead, you can get them
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    to dump it into your yard. You can do
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    that through websites like getchipdrop.com.
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    I will have all of the resources listed
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    at the end. If you see one of those
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    companies, you can just walk up to them
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    in your neighborhood and say, "Hey, do
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    you want to dump that right on my front
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    yard?" Cardboard, mulch, the reason that
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    you have mulch are many. One, it
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    suppresses the grass to turn your yard
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    into a garden. Mulch holds in moisture.
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    Your lawn, if there is nothing there,
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    when it rains most of it runs right off
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    into the street. You loose that
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    opportunity Mulch holds that in. The
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    other thing mulch does is it breaks down
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    over time into soil. It also creates an
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    environment where microorganisms and
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    fungi, which are very important to
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    plants. It prevents erosion and holds in
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    nutrients. It has many, many functions.
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    The third ingredient is compost, or soil.
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    If you are living in a place like
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    Wisconsin, where I am from, there is a
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    lot of very rich soil and that might not
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    be needed. If you have a sandy yard, you
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    need to bring in some nutrients. I got
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    mushroom compost, which is a resource
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    that we are blessed to have in Central
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    Florida. It is a waste product of the
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    mushrooms that many of us buy at the
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    grocery stores. Mushroom compost was my
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    growing medium. Then sun, that is freely
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    available to us. There is not much we
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    have to do there. Water. Also something
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    that can be freely available to us from
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    the sky. We live in a place where we get
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    get a good amount of water year-round.
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    Even our dry time of the year, we still
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    get about three inches of rain per year.
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    If you are doing rain water harvesting,
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    you can capture a whole lot of that. The
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    other ingredients would be plants. You
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    can start from seeds, cuttings, and
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    buying potted plants. There are probably
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    some other ways to do it. I am still kind
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    of a rookie. I should say that from the
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    beginning. That is the basic ingredients
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    and that is what I did to turn the front
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    yards into gardens. What were the
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    guidelines for this project of growing
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    and foraging all of my food? What that
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    meant is obviously, no grocery stores, no
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    restaurants. That included my medicine,
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    so, no pharmacy. I had to grow or forage
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    my own medicines as well. A lot of people
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    know me for having done a lot of dumpster
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    diving to raise awareness about food
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    waste. Some people call that urban
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    foraging, but for this project that did
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    not count as foraging. The idea was, I
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    had already learned in the past that I
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    could live solely off food from grocery
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    store dumpsters. I wanted to step
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    away from big ag and see if I could live
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    independently of that, which would not
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    mean eating those foods from dumpsters.
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    No dumpster diving. No drinks at a bar.
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    no eating food from a friend's pantry.
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    No going to my friends' food forests,
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    because let's face it, if I ate at the
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    food forest life would have been too
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    easy. I would not have learned nearly as
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    much because this is Orlando Permaculture
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    there is dozens of food forests that I
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    could visit. No food forests. I literally
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    had to grow or forage everything for the
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    entire year. This picture is on day one.
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    That was November 11, 2018. You would
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    think when I finally began that I would
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    have maybe, eaten quite a few meals that
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    I had completely grow and foraged, but I
  • 16:04 - 16:07
    had a lot going on. My first meal was the
  • 16:07 - 16:09
    first meal that I had ever eating one-
  • 16:09 - 16:12
    hundred percent grown or foraged. When I
  • 16:12 - 16:13
    started on day one, I was definitely in
  • 16:13 - 16:16
    on the deep end. Jumping into the deep
  • 16:16 - 16:19
    end. Where did I live during this time?
  • 16:19 - 16:23
    My goal was originally to live off-grid
  • 16:23 - 16:25
    in the city and do all of this off the
  • 16:25 - 16:29
    grid as well. Over time, I realized that
  • 16:29 - 16:30
    off the grid would have been a whole
  • 16:30 - 16:32
    other level of the challenge that I was
  • 16:32 - 16:35
    not quite able to do. I was not off the
  • 16:35 - 16:37
    grid, but what I did is I built a tiny
  • 16:37 - 16:39
    house homestead. You can see it in the
  • 16:39 - 16:42
    back yard here. This is the drone shot.
  • 16:42 - 16:45
    Here is another picture of it from closer
  • 16:45 - 16:48
    up. The idea was to try to live in a way
  • 16:48 - 16:50
    where I was living as much as possible
  • 16:50 - 16:53
    in harmony with the earth, here in the
  • 16:53 - 16:56
    city and in a way that caused as little
  • 16:56 - 16:59
    harm to the earth. It might not seem like
  • 16:59 - 17:02
    it in the city of Orlando, but we are
  • 17:02 - 17:05
    indeed in a natural environment, of
  • 17:05 - 17:06
    sorts. Even though there is concrete
  • 17:06 - 17:09
    around, everywhere is nature. We are
  • 17:09 - 17:12
    nature. Even being in the city of Orlando
  • 17:12 - 17:14
    my idea was to be as integrated as
  • 17:14 - 17:17
    possible with the elements as I could,
  • 17:17 - 17:21
    to actually use resources as effectively
  • 17:21 - 17:24
    and as wisely as I could, and improve
  • 17:24 - 17:27
    the quality of life around me. At this
  • 17:27 - 17:29
    tiny house, a couple of the key things
  • 17:29 - 17:32
    for sustainable living: there was a basic
  • 17:32 - 17:36
    compost bin, which meant anything like
  • 17:36 - 17:39
    food waste, yard waste, paper, cardboard,
  • 17:39 - 17:41
    all of that stuff could go right into the
  • 17:41 - 17:44
    compost to build fertility for my
  • 17:44 - 17:46
    gardens. There was rainwater harvesting.
  • 17:46 - 17:48
    My shower was a rainwater harvesting
  • 17:48 - 17:52
    system. That water that I used to
  • 17:52 - 17:53
    shower, after it came off the roof from
  • 17:53 - 17:57
    rain, after it cleaned me, it went onto
  • 17:57 - 18:00
    bananas and then could grow bananas. The
  • 18:00 - 18:03
    water from my kitchen was also from
  • 18:03 - 18:05
    rainwater harvesting. After I washed
  • 18:05 - 18:07
    dishes and washed my hands, that went
  • 18:07 - 18:10
    behind the sink. That is called gray
  • 18:10 - 18:12
    water. Back there I planted taro and
  • 18:12 - 18:17
    turmeric. All of that [water] was also
  • 18:17 - 18:21
    used to grow food. The idea of this is to
  • 18:21 - 18:24
    keep the water on the land. It is the
  • 18:24 - 18:26
    opposite idea of a lot of today's
  • 18:26 - 18:30
    society. [If] you look at how the gutters
  • 18:30 - 18:32
    any the downspouts are set up, it is to
  • 18:32 - 18:35
    send the water off of your property into
  • 18:35 - 18:37
    the street and then into our storm water
  • 18:37 - 18:40
    run-off system. My goal was to try to
  • 18:40 - 18:42
    keep as much of that water as possible,
  • 18:42 - 18:45
    but still let it flow off during
  • 18:45 - 18:47
    hurricanes. I am not talking about
  • 18:47 - 18:50
    holding every ounce. That was the idea
  • 18:50 - 18:53
    there, as well as fertility. Keeping all
  • 18:53 - 18:55
    of that fertility on the land. I also
  • 18:55 - 18:58
    had compost toilet, so I could use that.
  • 18:58 - 19:04
    Over this year I grew and foraged three-
  • 19:04 - 19:07
    hundred different foods. I grew one-
  • 19:07 - 19:09
    hundred different foods in my garden and
  • 19:09 - 19:13
    two-hundred different foods that I
  • 19:13 - 19:15
    foraged. There are three-hundred sixty-
  • 19:15 - 19:17
    five days in a year. What that means is
  • 19:17 - 19:19
    that I foraged a new food for almost
  • 19:19 - 19:23
    every single day of the entire year. That
  • 19:23 - 19:26
    is quite a bit of diversity. A lot of
  • 19:26 - 19:31
    people imaging that I would be missing
  • 19:31 - 19:33
    all of the different tastes and favors,
  • 19:33 - 19:35
    but the reality was that between the
  • 19:35 - 19:37
    three-hundred different foods that I
  • 19:37 - 19:40
    foraged, there was quite the diversity.
  • 19:40 - 19:42
    I am going to walk you through that.
  • 19:42 - 19:46
    A large part of tonight's focus is how
  • 19:46 - 19:49
    you can do this. Not necessarily one-
  • 19:49 - 19:52
    hundred percent, that is obviously really
  • 19:52 - 19:54
    extreme and very challenging. How you can
  • 19:54 - 19:57
    grow and forage, or how you can produce
  • 19:57 - 20:00
    as much of your food as you would like
  • 20:00 - 20:02
    to. I am going to go into detail with a
  • 20:02 - 20:05
    lot of the actual points. One of the
  • 20:05 - 20:08
    really important ones: so many people
  • 20:08 - 20:11
    dream of self-sufficiency. It is the
  • 20:11 - 20:15
    dream of millions of people to grow one-
  • 20:15 - 20:17
    hundred percent of their food, to live
  • 20:17 - 20:18
    off the land, to never have to take a trip
  • 20:18 - 20:21
    to the grocery store. For most of us,
  • 20:21 - 20:24
    that is really just a dream because the
  • 20:24 - 20:27
    globalized food system is far too easy,
  • 20:27 - 20:31
    far too far-reaching, far too convenient
  • 20:31 - 20:33
    and alluring. Even the people that are
  • 20:33 - 20:36
    largely living off the land, one of the
  • 20:36 - 20:38
    biggest challenges is calories, actually
  • 20:38 - 20:41
    growing all of your calories. Here in
  • 20:41 - 20:45
    Florida. we are not in a grain state.
  • 20:45 - 20:46
    You do not see big fields of wheat and
  • 20:46 - 20:48
    corn and things like that out here.
  • 20:48 - 20:51
    Grains were not going to be the way that
  • 20:51 - 20:53
    I was going feed myself, like billions
  • 20:53 - 20:56
    of people around the world do. Tubers
  • 20:56 - 20:58
    are actually what we have going for
  • 20:58 - 21:01
    ourselves in Central Florida. My first
  • 21:01 - 21:03
    calorie crop is sweet potato. That is
  • 21:03 - 21:06
    what I am holding in my had there. Some
  • 21:06 - 21:07
    of the sweet potatoes were like what you
  • 21:07 - 21:10
    would see at the store, small ones, but
  • 21:10 - 21:12
    the biggest sweet potato was over five
  • 21:12 - 21:14
    pounds. Image if you but a five pound
  • 21:14 - 21:18
    bag of potatoes, one sweet potato can be
  • 21:18 - 21:22
    that big or even larger. In a small area,
  • 21:22 - 21:27
    definitely smaller than this stage, I
  • 21:27 - 21:29
    grew about five-hundred pounds of sweet
  • 21:29 - 21:32
    potato. It is truly one of the most
  • 21:32 - 21:35
    powerful crops we have here in Central
  • 21:35 - 21:39
    Florida. Not only can you eat the tubers,
  • 21:39 - 21:40
    the potatoes themselves, but the greens
  • 21:40 - 21:44
    are also edible. What I was told is that
  • 21:44 - 21:49
    sweet potatoes are the most useful, as
  • 21:49 - 21:50
    far as any crop goes, you can get more
  • 21:50 - 21:54
    out of that per acre that any other crop
  • 21:54 - 21:56
    that is grown because of the calories
  • 21:56 - 21:58
    from the potato and then the nutrients
  • 21:58 - 22:00
    from the greens. It is really important
  • 22:00 - 22:02
    to look at all of the elements in the
  • 22:02 - 22:04
    plant because most people who bought
  • 22:04 - 22:06
    sweet potatoes at the store have never
  • 22:06 - 22:08
    eaten a sweet potato green, but it is a
  • 22:08 - 22:12
    really, really useful resource. Sweet
  • 22:12 - 22:15
    potatoes were one of my main crops. Then,
  • 22:15 - 22:17
    yuca is another one, also called
  • 22:17 - 22:20
    cassava. Now, what you will see tonight
  • 22:20 - 22:21
    with a lot of the plants that I am going
  • 22:21 - 22:24
    to show you is that these are plants that
  • 22:24 - 22:27
    most people in Caribbean cuisines and a
  • 22:27 - 22:29
    lot of Central and South American
  • 22:29 - 22:32
    cuisines, these are staple crops to
  • 22:32 - 22:34
    them. If you go away from the South into
  • 22:34 - 22:36
    much of the United States, these are
  • 22:36 - 22:39
    foods that most people have never heard
  • 22:39 - 22:42
    of. Many of these you will see as
  • 22:42 - 22:45
    staples in much of the Caribbean, Central
  • 22:45 - 22:47
    and South America. Yuca being one of
  • 22:47 - 22:50
    those, or cassava. I am just going to
  • 22:50 - 22:53
    say, it is not 'YUCK-ah.' That is
  • 22:53 - 22:58
    y-u-c-c-a. YO"-ka is y-u-c-a. Yucca is a
  • 22:58 - 23:01
    desert plant that does not produce big
  • 23:01 - 23:05
    tubers. Yuca is a plant grows in the semi-
  • 23:05 - 23:08
    tropics and tropics that produces big
  • 23:08 - 23:12
    tubers. The nice thing about yuca is you
  • 23:12 - 23:15
    can plant it along your fence line. All
  • 23:15 - 23:17
    you have to do for yuca is get a cutting,
  • 23:17 - 23:21
    which is a stick like what I am holing
  • 23:21 - 23:22
    in my hand there, just a part of the
  • 23:22 - 23:24
    stick. All around there are just the
  • 23:24 - 23:26
    parts that I broke off that grows above
  • 23:26 - 23:29
    the ground. Any one of those sticks, you
  • 23:29 - 23:30
    just take that stick and you put it in
  • 23:30 - 23:32
    the ground. That is going to turn into
  • 23:32 - 23:35
    five pounds of yuca, or sometimes even
  • 23:35 - 23:38
    fifteen pounds of yuca. This is what is
  • 23:38 - 23:40
    called a 'survival crop.' One billion
  • 23:40 - 23:43
    people around the world depend on yuca.
  • 23:43 - 23:46
    The reason they depend on it is because
  • 23:46 - 23:49
    it grows ridiculously easily, takes very
  • 23:49 - 23:52
    few nutrients, and does not need much
  • 23:52 - 23:55
    water at all. That makes it very much a
  • 23:55 - 23:57
    survival crop. The other great thing
  • 23:57 - 23:59
    about it is that you can leave it as your
  • 23:59 - 24:02
    basic calorie bank in the ground. It can
  • 24:02 - 24:05
    sit there for years. At Peanut Butter
  • 24:05 - 24:07
    Palace, there is one that was there long
  • 24:07 - 24:09
    before I got there and it is still there
  • 24:09 - 24:11
    today and they can go down and dig that
  • 24:11 - 24:14
    food out. It's a survival crop. It is not
  • 24:14 - 24:16
    the most nutritious. It does not have a
  • 24:16 - 24:18
    lot of nutrients, but it has calories. It
  • 24:18 - 24:20
    is twice as calorie dense as sweet
  • 24:20 - 24:24
    potato. Very important crop. I got my
  • 24:24 - 24:27
    nutrients elsewhere. We will go into
  • 24:27 - 24:29
    that, but calories came from tubers.
  • 24:29 - 24:35
    Another tuber is wild yam, or dioscorea
  • 24:35 - 24:37
    alata. I am not sure if I pronounced that
  • 24:37 - 24:40
    correctly, but it is an idea. I mostly
  • 24:40 - 24:42
    use common names rather than the genus
  • 24:42 - 24:46
    and species. Wild yam. Winged yam. This
  • 24:46 - 24:49
    is actually formerly a domesticated yam
  • 24:49 - 24:52
    that got into the wild. The largest one
  • 24:52 - 24:54
    that I dug up this year was with James
  • 24:54 - 24:57
    and it was one-hundred fifty-seven
  • 24:57 - 24:59
    pounds. I weigh one-hundred fifty-three
  • 24:59 - 25:04
    pounds. A yam as heavy as me, and that is
  • 25:04 - 25:05
    just one yam. Imagine how much food you
  • 25:05 - 25:07
    can get out of that. That is thirty
  • 25:07 - 25:10
    five-pound bags of potatoes for one yam.
  • 25:10 - 25:16
    We found this wild yam in a reserve about
  • 25:16 - 25:19
    ten miles west of here. Before I started,
  • 25:19 - 25:21
    as I was preparing, I actually found a
  • 25:21 - 25:23
    amount of it. There might be as much as
  • 25:23 - 25:26
    one-thousand calories on the Cady Way
  • 25:26 - 25:28
    Trail right over by the golf course,
  • 25:28 - 25:31
    growing right along the golf course. That
  • 25:31 - 25:33
    was actually on day one. I think one of
  • 25:33 - 25:36
    my first meals was the wilds yams right
  • 25:36 - 25:38
    there from the golf course. An amazing
  • 25:38 - 25:41
    plant. You can also grow it. There are
  • 25:41 - 25:43
    a lot of people who grow it in Central
  • 25:43 - 25:45
    Florida. It is great for foraging for
  • 25:45 - 25:48
    calories, or growing your own calories.
  • 25:48 - 25:52
    Another really important crop for me this
  • 25:52 - 25:54
    year has been papaya. It is absolutely,
  • 25:54 - 25:56
    for Central Florida, one of the plants
  • 25:56 - 25:57
    that I would recommend the most. You can
  • 25:57 - 26:00
    eat papaya green. If you have ever had
  • 26:00 - 26:02
    Thai papaya salad, for example, that is
  • 26:02 - 26:05
    green papaya. There are so many ways you
  • 26:05 - 26:06
    can prepare it. You can cut it up like
  • 26:06 - 26:09
    potatoes and saute it. You can turn it
  • 26:09 - 26:12
    into papaya kraut. Ferment it, which I
  • 26:12 - 26:13
    am going to talk a little bit about
  • 26:13 - 26:16
    later. It is not as dense in calories as
  • 26:16 - 26:19
    the tubers, but still has quite a few
  • 26:19 - 26:20
    calories. As you can see from this one
  • 26:20 - 26:26
    tree, I had probably five papaya trees
  • 26:26 - 26:28
    and i never ate five percent of the
  • 26:28 - 26:31
    papayas that it put out. Papaya trees are
  • 26:31 - 26:34
    a really, really worthwhile thing to
  • 26:34 - 26:37
    grow. Another thing is Seminole pumpkin.
  • 26:37 - 26:39
    All of those pumpkins that you see right
  • 26:39 - 26:42
    there came from the seeds of two
  • 26:42 - 26:44
    pumpkins that I had for dinner. Before
  • 26:44 - 26:45
    this project started, I was down at
  • 26:45 - 26:49
    Sustainable Kashi in Sebastian. We had
  • 26:49 - 26:52
    Seminole pumpkin and I said "Can I take
  • 26:52 - 26:54
    these seeds home?". I was just as excited
  • 26:54 - 26:57
    as could be. I had planted very few
  • 26:57 - 26:59
    things in my life at that time. That was
  • 26:59 - 27:01
    before I got started. I took these seeds
  • 27:02 - 27:05
    home and was just so excited to plant
  • 27:05 - 27:10
    them. Those seeds, from two pumpkins,
  • 27:10 - 27:12
    turned into one-hundred sixty-nine
  • 27:12 - 27:15
    pumpkins that I grew in two of the front
  • 27:15 - 27:18
    yards. A beautiful thing about Seminole
  • 27:18 - 27:22
    pumpkins is they also store. I lived
  • 27:22 - 27:25
    basically outside. No air conditioning in
  • 27:25 - 27:27
    my tiny house. If it was ninety degrees
  • 27:27 - 27:29
    outside, it was ninety degrees inside.
  • 27:29 - 27:31
    They lasted through an entire summer on
  • 27:31 - 27:34
    my shelves. They are a truly amazing
  • 27:34 - 27:36
    crop. Most of you do not have to worry
  • 27:36 - 27:37
    about that because you have air
  • 27:37 - 27:38
    conditioning. I have heard of them
  • 27:38 - 27:40
    lasting even two years inside. Another
  • 27:40 - 27:44
    amazing crop. Similar to butternut squash
  • 27:44 - 27:45
    in a way. It is bright, fleshy, bright
  • 27:45 - 27:49
    orange on the inside. That, for me, was a
  • 27:49 - 27:51
    big lesson in the power of the seed.
  • 27:51 - 27:56
    Just think about it. If there are one-
  • 27:56 - 27:58
    hundred fifty people in this room; there
  • 27:58 - 28:00
    are about one-hundred fifty seeds in a
  • 28:00 - 28:02
    pumpkin. If we just had two pumpkins
  • 28:02 - 28:04
    between [the people in] this room, each
  • 28:04 - 28:07
    one of us could take home one seed, turn
  • 28:07 - 28:09
    that into say, ten pumpkins and that
  • 28:09 - 28:12
    would already be in the tens of thousands
  • 28:12 - 28:15
    of seeds. you could create food
  • 28:15 - 28:19
    sovereignty so quickly just with growing
  • 28:19 - 28:22
    our own seeds. It is truly amazing. If
  • 28:22 - 28:26
    you order a one-pound bag of kale seeds,
  • 28:26 - 28:28
    I looked at how many seeds are in there.
  • 28:28 - 28:31
    It is about one-point-five million. One
  • 28:31 - 28:35
    bag of kale seeds has enough seeds in it
  • 28:35 - 28:38
    for the entire metro Orlando area to have
  • 28:38 - 28:41
    their own kale. The seed is an extremely,
  • 28:41 - 28:44
    extremely powerful thing! Ron Finley, he
  • 28:44 - 28:48
    calls himself a gangster gardener out in
  • 28:48 - 28:50
    L.A. He is a friend of mine. One of the
  • 28:50 - 28:52
    things that he has said the most that I
  • 28:52 - 28:54
    absolutely love is "Growing your own food
  • 28:54 - 28:58
    is like printing your own money." It
  • 28:58 - 29:00
    truly is. You can literally create
  • 29:00 - 29:02
    abundance out of almost nothing. It is
  • 29:02 - 29:05
    truly special. Another really important
  • 29:05 - 29:08
    crop for this area is bananas. When I
  • 29:08 - 29:10
    first got here, for some reason I did not
  • 29:10 - 29:13
    believe that bananas would really produce.
  • 29:13 - 29:14
    I looked around at all of my friends'
  • 29:14 - 29:17
    banana plants and I never saw bananas.
  • 29:17 - 29:20
    I thought, I see these people growing
  • 29:20 - 29:22
    banana plants, but I never actually see
  • 29:22 - 29:26
    any bananas. Now, sure enough the banana
  • 29:26 - 29:28
    stand over at Sarah's has three racks on
  • 29:28 - 29:31
    it. I just harvested one of the racks. It
  • 29:31 - 29:33
    already has two others, and we already
  • 29:33 - 29:35
    harvested one, and I am eating fresh
  • 29:35 - 29:36
    bananas from over at Lisa's house and
  • 29:36 - 29:40
    fresh bananas from Jen's house. Bananas
  • 29:40 - 29:43
    really do grow extremely well here. You
  • 29:43 - 29:47
    can also forage them. Dickson Azalea Park
  • 29:47 - 29:49
    has been one of my sources for wild
  • 29:49 - 29:51
    foraged bananas. I have harvested bananas
  • 29:51 - 29:53
    there multiple times. Apparently, nobody
  • 29:53 - 29:55
    knows the stand is there, because when I
  • 29:55 - 29:58
    went aware for the summer there were five
  • 29:58 - 30:01
    racks of bananas and I thought, "Surely
  • 30:01 - 30:02
    someone is going to harvest these while
  • 30:02 - 30:05
    I am gone." I came back. All five of them
  • 30:05 - 30:07
    I could tell had rotted and not been
  • 30:07 - 30:09
    harvested. If you want wild bananas,
  • 30:09 - 30:12
    Dickson Azalea Park is a great place to
  • 30:12 - 30:13
    search it out. I am not going to tell you
  • 30:13 - 30:14
    exactly where it is. You will just have
  • 30:14 - 30:17
    to scout it out. I found wild bananas
  • 30:17 - 30:18
    growing within five miles of here in at
  • 30:18 - 30:21
    least three difference locations, public
  • 30:21 - 30:25
    parks that you can go seek out. Bananas
  • 30:25 - 30:27
    are a great crop for growing and foraging.
  • 30:27 - 30:30
    You can wait until they are yellow and eat
  • 30:30 - 30:33
    them as a delicious fruit. When they are
  • 30:33 - 30:35
    green you can fry them and have fried
  • 30:35 - 30:38
    green bananas. You can dry and blend the
  • 30:38 - 30:43
    entire thing: the peel and the banana
  • 30:43 - 30:48
    inside to make green banana flour. It is
  • 30:48 - 30:51
    a really great crop for here. Coconuts
  • 30:51 - 30:54
    were one of the most important foods for
  • 30:54 - 30:56
    this year. I shared some of my main ways
  • 30:56 - 31:01
    of getting calories, which are the energy
  • 31:01 - 31:03
    of life. Without having enough calories
  • 31:03 - 31:06
    we slowly would dwindle away. It is one
  • 31:06 - 31:08
    of the most important foundations. We can
  • 31:08 - 31:11
    be nutrient deficient for quite a while,
  • 31:11 - 31:13
    but if we do not have enough calories
  • 31:13 - 31:15
    then we are in more trouble. Calories
  • 31:15 - 31:18
    were my big focus because I knew I could
  • 31:18 - 31:21
    make it through the year not getting
  • 31:21 - 31:23
    enough nutrients, but if I did not have
  • 31:23 - 31:25
    enough calories I knew I would not be
  • 31:25 - 31:26
    able to make it. That is why I started
  • 31:26 - 31:31
    with calories. Coconuts are an interesting
  • 31:31 - 31:34
    crop because they are very high in
  • 31:34 - 31:36
    calories. They are also high in fat and
  • 31:36 - 31:40
    they also have protein. The water inside
  • 31:40 - 31:43
    of it is high in electrolytes. It is often
  • 31:43 - 31:45
    called "Nature's Gatorade." The meat
  • 31:45 - 31:48
    itself is high in oil and fat. You can
  • 31:48 - 31:52
    either dry it and shred it and use it as
  • 31:52 - 31:54
    coconut shreds. You can dry it and just
  • 31:54 - 31:56
    make chunks and have that as a snack. You
  • 31:56 - 31:58
    can dry it and blend it and make your own
  • 31:58 - 32:01
    coconut butter, or you can dry it and
  • 32:01 - 32:04
    press it and make your own coconut oil.
  • 32:04 - 32:06
    You can also make your own coconut milk
  • 32:06 - 32:09
    just by blending it up straining it. Then
  • 32:09 - 32:11
    you have delicious high-fat coconut milk.
  • 32:11 - 32:14
    I have probably eaten two-hundred coconuts
  • 32:14 - 32:15
    over the last year. If I did not have the
  • 32:15 - 32:17
    coconuts, I do not know if I would have
  • 32:17 - 32:19
    made it through this year. You cannot
  • 32:19 - 32:22
    grow coconuts in Orlando, They are more
  • 32:22 - 32:25
    tropical. You can forage coconuts all
  • 32:25 - 32:27
    over South Florida. All of these coconuts
  • 32:27 - 32:29
    that are brown are mostly from picking
  • 32:29 - 32:32
    up on the ground around coconut trees.
  • 32:32 - 32:34
    They were growing in public parks. They
  • 32:34 - 32:36
    are also growing in places like
  • 32:36 - 32:39
    nurseries, people's backyards, all over
  • 32:39 - 32:40
    the place. Coconuts were one of my
  • 32:40 - 32:42
    absolute most important crops of the
  • 32:42 - 32:47
    year. For protein, that was one of the
  • 32:47 - 32:50
    biggest challenges of the project. Where
  • 32:50 - 32:52
    would I get my protein? Probably one of
  • 32:52 - 32:54
    the most commonly asked questions online.
  • 32:54 - 32:58
    I grew some of my own protein. These I am
  • 32:58 - 33:00
    standing with are called pigeon peas or
  • 33:00 - 33:04
    gandules. They were one of the most
  • 33:04 - 33:06
    important crops of this year. Also very
  • 33:06 - 33:08
    much a survival crop. It needs minimal
  • 33:08 - 33:12
    nutrients, minimal water and it is a very
  • 33:12 - 33:15
    nutrient dense, calorie dense, protein
  • 33:15 - 33:18
    dense plant. Behind me is the pigeon pea
  • 33:18 - 33:20
    tree. You can the flowers there and then
  • 33:20 - 33:24
    those are dried pigeon peas that you
  • 33:24 - 33:25
    would use just like you would use
  • 33:25 - 33:27
    lentils, or black-eyed peas, or any dried
  • 33:27 - 33:32
    bean. I grew some of my own protein, I
  • 33:32 - 33:35
    tried growing sunflower seeds for protein
  • 33:35 - 33:37
    and did not have much success with that
  • 33:37 - 33:39
    because of the squirrels. I grew some
  • 33:39 - 33:42
    peanuts, but also did not have a lot of
  • 33:42 - 33:45
    success with that. The other crop that I
  • 33:45 - 33:48
    grew was southern peas. That was another
  • 33:48 - 33:50
    crop. It is a ground cover that is really
  • 33:50 - 33:52
    helpful in the garden and also a nitrogen
  • 33:52 - 33:56
    fixer and an important protein source.
  • 33:56 - 33:59
    Other protein sources: fish was always my
  • 33:59 - 34:02
    main plan. If there was one thing I was
  • 34:02 - 34:05
    experienced in before this project, it
  • 34:05 - 34:08
    was fishing. I started fishing when I was
  • 34:08 - 34:10
    about eight and it has actually been one
  • 34:10 - 34:12
    of my biggest passions of my life. It is
  • 34:12 - 34:16
    one of my most important ways of
  • 34:16 - 34:18
    connecting with the land. I got away from
  • 34:18 - 34:20
    it for a while because I was vegan for a
  • 34:20 - 34:23
    while and it just did not sit right with
  • 34:23 - 34:26
    me for a period of time. For most of my
  • 34:26 - 34:28
    life, I have been fishing. I started
  • 34:28 - 34:30
    fishing again about three or four years
  • 34:30 - 34:37
    ago. My main plan for fish was mullet.
  • 34:37 - 34:39
    Probably most of the people in this room
  • 34:39 - 34:41
    have not eaten mullet. It is not
  • 34:41 - 34:44
    generally a really highly regarded fish.
  • 34:44 - 34:47
    I would say one of the most important
  • 34:47 - 34:49
    lessons as far as a food lesson that you
  • 34:49 - 34:50
    could walk away with is that most
  • 34:50 - 34:53
    everything that is not highly regarded by
  • 34:53 - 34:56
    American culture is an amazing food.
  • 34:56 - 35:01
    For other cultures it is the food of life
  • 35:01 - 35:04
    if Americans don't like it, generally.
  • 35:04 - 35:09
    Mullet is an amazing fish. It is very
  • 35:09 - 35:11
    high in fat, the beneficial fats. It is
  • 35:11 - 35:14
    very abundant, still in Florida. The
  • 35:14 - 35:16
    reason I wanted to focus on mullet is
  • 35:16 - 35:19
    because it is very low on the food chain.
  • 35:19 - 35:21
    It only eats plants, so it does not
  • 35:21 - 35:27
    bioaccumulate. Bioaccumulation - you have
  • 35:27 - 35:28
    probably all heard about how eagles were
  • 35:28 - 35:31
    affected by DDT in the past and then
  • 35:31 - 35:32
    their egg shells crumbled and that made
  • 35:32 - 35:35
    eagles almost extinct in the United
  • 35:35 - 35:40
    States. That was because there was DDT
  • 35:40 - 35:43
    that built up in the fish and the eagles
  • 35:43 - 35:46
    eat so many fish that it builds up in the
  • 35:46 - 35:50
    cycle. Once it gets up to the predator so
  • 35:50 - 35:53
    much of it is in them that it can affect
  • 35:53 - 35:55
    them greatly. Now, there are a lot of
  • 35:55 - 35:58
    bioaccumulants. If you are eating game
  • 35:58 - 36:01
    fish like tuna, for example there is a
  • 36:01 - 36:05
    lot of accumulation of mercury in that.
  • 36:05 - 36:08
    The reason I wanted to mostly eat mullet
  • 36:08 - 36:09
    is because it only eats plants, so it
  • 36:09 - 36:12
    does not accumulate by eating fish that
  • 36:12 - 36:15
    eat bigger fish, and bigger fish, and
  • 36:15 - 36:18
    bigger fish and so on. Mullet was one of
  • 36:18 - 36:20
    my plans. This is a red fish here. I did
  • 36:20 - 36:23
    not actually catch enough mullet to have
  • 36:23 - 36:26
    a really good picture, or never got
  • 36:26 - 36:28
    around to taking a good one. Mullet were
  • 36:28 - 36:30
    harder [to catch] than I expected.
  • 36:30 - 36:33
    interestingly enough, fishing was weirdly
  • 36:33 - 36:35
    the most challenging thing. I could just
  • 36:35 - 36:41
    never catch enough fish. I ate squirrel,
  • 36:41 - 36:42
    but not because I could not have enough
  • 36:42 - 36:44
    fish, but because squirrels were eating
  • 36:44 - 36:48
    my sunflowers. A lot of you are new to
  • 36:48 - 36:50
    permaculture in this room tonight, but
  • 36:50 - 36:53
    there is one common saying in permaculture
  • 36:53 - 36:56
    and that is "the problem is the solution."
  • 36:56 - 36:58
    How can you turn the problem into the
  • 36:58 - 37:00
    solution? Well, here I was trying to grow
  • 37:00 - 37:02
    a plant-based protein. They were eating
  • 37:02 - 37:05
    my plant-based protein, so I ate them
  • 37:05 - 37:08
    instead. It definitely caused a little
  • 37:08 - 37:10
    controversy. Some people like it, I guess.
  • 37:10 - 37:13
    I may as well answer the question "How
  • 37:13 - 37:17
    does it taste?". It just tastes like meat.
  • 37:17 - 37:19
    It tastes similar to chicken, not too
  • 37:19 - 37:23
    different. I only ate about nine
  • 37:23 - 37:31
    squirrels, so it was by no means a main
  • 37:31 - 37:37
    source of food. The other thing I thought
  • 37:37 - 37:39
    about hunting was wild boar. They are
  • 37:39 - 37:41
    invasive. this is not something that I
  • 37:41 - 37:43
    did, so I cannot speak from experience,
  • 37:43 - 37:45
    there are, I think, a couple of million
  • 37:45 - 37:47
    wild boar in Florida. It is one of the
  • 37:47 - 37:50
    most sustainable ways to get protein, to
  • 37:50 - 37:52
    get meat in Florida and other parts of
  • 37:52 - 37:54
    the Southern United States. They are
  • 37:54 - 37:56
    highly invasive and they destroy a lot of
  • 37:56 - 37:59
    the land. They are an amazing resource
  • 37:59 - 38:01
    that we can utilize. I did not end up
  • 38:01 - 38:03
    doing that. The reason I did not is
  • 38:03 - 38:05
    because most people who hunt it, who
  • 38:05 - 38:07
    offered to take me out they bait it. My
  • 38:07 - 38:11
    rule was I could only use food that I
  • 38:11 - 38:15
    grew to catch other food. I did not have
  • 38:15 - 38:16
    bait for the pigs and that is why I never
  • 38:16 - 38:20
    got around to actually doing that. The
  • 38:20 - 38:21
    reason I did not raise animals - I'm not
  • 38:21 - 38:25
    going to get into raising animals today
  • 38:25 - 38:27
    because I did not do that, but chickens,
  • 38:27 - 38:30
    quails, rabbits - you can also do
  • 38:30 - 38:33
    aquaponics for fish, tilapia is a common
  • 38:33 - 38:35
    one. There are a lot of ways to raise
  • 38:35 - 38:38
    animals. The reason I did not do that is
  • 38:38 - 38:40
    because, again, I would have to raise all
  • 38:40 - 38:44
    of the food for them. On a small plot, I
  • 38:44 - 38:48
    did not have the ability to grow all of
  • 38:48 - 38:51
    the food for the chickens, or to have any
  • 38:51 - 38:54
    grass-fed animals or anything like that.
  • 38:54 - 38:56
    That is why raising animals was out.
  • 38:56 - 39:00
    The other solution is number three, and
  • 39:00 - 39:03
    that is car-killed animals. I have not
  • 39:03 - 39:06
    really hunted much, so my solution was to
  • 39:06 - 39:10
    find animals that had already died. David
  • 39:10 - 39:14
    and I, David Warfel - there he is - he
  • 39:14 - 39:16
    and I went up to Gainesville around New
  • 39:16 - 39:21
    Year's searching for dome deer. Joe
  • 39:21 - 39:23
    Pierce was going to help us out. We went
  • 39:23 - 39:27
    up to his place near Gainesville. We found
  • 39:27 - 39:34
    two [deer], but they were too old. We
  • 39:34 - 39:36
    were not able to harvest those. Then, it
  • 39:36 - 39:38
    got a little hot. As you can imagine,
  • 39:38 - 39:40
    when it is ninety degrees by nine in the
  • 39:40 - 39:42
    morning in Florida, that is not the best
  • 39:42 - 39:46
    time to try to harvest deer. I did not
  • 39:46 - 39:49
    actually harvest and deer in Florida, but
  • 39:49 - 39:51
    this summer I took a trip to Wisconsin.
  • 39:51 - 39:55
    I wanted to connect with my homeland.
  • 39:55 - 39:58
    I felt a strong desire to learn the
  • 39:58 - 40:01
    plants where I was from. I decided to
  • 40:01 - 40:05
    take a trip up there. I will talk a
  • 40:05 - 40:07
    little bit more about that at the end.
  • 40:07 - 40:09
    One of my goals while I was there was to
  • 40:09 - 40:13
    get a deer. When I got to Wisconsin, I
  • 40:13 - 40:17
    was really deficient in fat and protein.
  • 40:17 - 40:20
    This was something I was really trying
  • 40:20 - 40:23
    for and it took me a whole month before I
  • 40:23 - 40:27
    was able to get one. Towards the end I
  • 40:27 - 40:31
    harvested five deer in Wisconsin. That
  • 40:31 - 40:32
    ended up being one of my main sources of
  • 40:32 - 40:35
    food the entire year. It probably made up
  • 40:35 - 40:38
    ten percent plus of my food for the
  • 40:38 - 40:43
    entire year. One of my other main sources
  • 40:43 - 40:47
    of food was honey. Sugar is really
  • 40:47 - 40:52
    important. One of the big challenges this
  • 40:52 - 40:53
    year, I thought was going to be
  • 40:53 - 40:55
    chocolate. That is actually one of my
  • 40:55 - 40:58
    favorite foods in the whole world, dark
  • 40:58 - 41:00
    chocolate. My former partner Cheryl used
  • 41:00 - 41:02
    to call me a chocolate vampire because if
  • 41:02 - 41:05
    it was around me I did bad things. I
  • 41:05 - 41:07
    would just eat everyone's share of
  • 41:07 - 41:10
    chocolate and not be able to resist. I
  • 41:10 - 41:11
    loved it! So, that was one of the big
  • 41:11 - 41:13
    things. Could I get by without chocolate?
  • 41:13 - 41:18
    The solution was honey. This year I think
  • 41:18 - 41:21
    I harvested five gallons of honey from my
  • 41:21 - 41:26
    bees. That is a lot of honey. That is
  • 41:26 - 41:35
    about, let's see... Anyway, five gallons!
  • 41:35 - 41:36
    It is a huge amount of honey. It is one
  • 41:36 - 41:38
    of those big blue jugs. Honey was a
  • 41:38 - 41:42
    really important source of calories, of
  • 41:42 - 41:44
    enjoyment. It added a lot of value to
  • 41:44 - 41:46
    different meals. I fermented with it.
  • 41:46 - 41:51
    Sugar cane is another source of sugar
  • 41:51 - 41:53
    that you can do here. That is something
  • 41:53 - 41:56
    that is actually pretty easy, but it
  • 41:56 - 41:58
    takes time. It is just not one of the
  • 41:58 - 42:01
    things that I ever did. I actually got
  • 42:01 - 42:03
    a whole bunch of sugarcane cuttings, but
  • 42:03 - 42:05
    they all rotted and I never got around to
  • 42:05 - 42:07
    it. It is an important lesson when you
  • 42:07 - 42:09
    are trying to grow and forage one-hundred
  • 42:09 - 42:11
    percent of your food. It is not that
  • 42:11 - 42:13
    necessarily any one thing is challenging,
  • 42:13 - 42:16
    it is that trying to do everything is
  • 42:16 - 42:18
    challenging. People would often say
  • 42:18 - 42:20
    "Well, why don't you just do that!?".
  • 42:20 - 42:21
    Well, because I am already working
  • 42:21 - 42:23
    seventy hours a week on my food, so I
  • 42:23 - 42:26
    just did not have time to do that. That
  • 42:26 - 42:27
    is one of the big differences between
  • 42:27 - 42:29
    shooting for one-hundred percent and say,
  • 42:29 - 42:31
    eighty percent. It is actually that last
  • 42:31 - 42:33
    ten to twenty percent, making your own
  • 42:33 - 42:36
    oils and the calories and all of that
  • 42:36 - 42:38
    that is one of the most difficult parts.
  • 42:38 - 42:44
    Salt. Before I started this project I was
  • 42:44 - 42:47
    actually on a train in Germany and I was
  • 42:47 - 42:49
    just thinking "How the heck am I going to
  • 42:49 - 42:50
    get salt?". I never had seen anyone
  • 42:50 - 42:56
    eating salt that they harvested. I had
  • 42:56 - 42:57
    very little experience with it
  • 42:57 - 43:00
    whatsoever. There were a couple of
  • 43:00 - 43:02
    stories I had in mind, one was Gandhi's
  • 43:02 - 43:04
    salt match where he walked to the ocean.
  • 43:04 - 43:06
    He picked up salt from the ocean and that
  • 43:06 - 43:09
    was his protest against the British.
  • 43:09 - 43:10
    I knew that they literally just picked up
  • 43:10 - 43:13
    salt. I thought, "Okay, I know it can be
  • 43:13 - 43:15
    done". I knew there were the salt flats
  • 43:15 - 43:19
    in Bolivia, the salt flats of Uyuni.
  • 43:19 - 43:23
    I knew there were places, but I did not
  • 43:23 - 43:25
    think that was in Florida. I was pretty
  • 43:25 - 43:27
    sure of that. I did not know how the heck
  • 43:27 - 43:31
    I was going to do salt. I was very lost.
  • 43:31 - 43:35
    I did the research and basically, all you
  • 43:35 - 43:38
    have to do it go to the ocean, scoop up
  • 43:38 - 43:42
    some salt water, put it in a pot, turn on
  • 43:42 - 43:44
    your stove. All the water will boil off
  • 43:44 - 43:46
    and then you are left with salt. It is
  • 43:46 - 43:49
    just as simple as that. Salt water is
  • 43:49 - 43:51
    about three and a half percent salt by
  • 43:51 - 43:54
    volume. A gallon of salt water gives you
  • 43:54 - 43:58
    about a half-cup of salt. That is a fair
  • 43:58 - 44:01
    bit of salt. If you go and get five
  • 44:01 - 44:02
    gallons [of sea water], that could be all
  • 44:02 - 44:04
    of the salt you need for an entire year.
  • 44:04 - 44:06
    We can be producing all of our own salt
  • 44:06 - 44:10
    really quite easily. The most sustainable
  • 44:10 - 44:11
    way to do it is not to put it on your
  • 44:11 - 44:13
    stove. You can just let that water
  • 44:13 - 44:16
    evaporate. Use the sun. Let it evaporate
  • 44:16 - 44:20
    over time. I would prefer to do that, but
  • 44:20 - 44:22
    I always just boiled it. Usually I boiled
  • 44:22 - 44:26
    it on wood, waste wood from the
  • 44:26 - 44:28
    neighborhood, like heat-treated pallets
  • 44:28 - 44:30
    that did not have chemicals in them, or
  • 44:30 - 44:32
    wood from the trees in my neighborhood.
  • 44:32 - 44:35
    Mushrooms were another really important
  • 44:35 - 44:38
    source of food for me. This is Pete
  • 44:38 - 44:40
    Kanaris and I. This is two different
  • 44:40 - 44:42
    species, or three different species of
  • 44:42 - 44:44
    chanterelle mushrooms. When I started
  • 44:44 - 44:50
    this, I had maybe foraged mushrooms one
  • 44:50 - 44:52
    or two times. I would say probably, when
  • 44:52 - 44:54
    people think about foraging that is one
  • 44:54 - 44:57
    of the things that scares them the most
  • 44:57 - 45:00
    is mushrooms. There is one way to never
  • 45:00 - 45:04
    die or never get sick foraging and that
  • 45:04 - 45:06
    is, only eat something of you are one-
  • 45:06 - 45:09
    hundred percent sure what it is. You will
  • 45:09 - 45:12
    never have problems foraging if you only
  • 45:12 - 45:14
    eat things that you are one-hundred
  • 45:14 - 45:16
    percent sure what they are. That is the
  • 45:16 - 45:19
    number one rule of foraging. One way to
  • 45:19 - 45:22
    do that is triple confirmation. You don't
  • 45:22 - 45:24
    take one person's word. You don't take
  • 45:24 - 45:26
    from me tonight that chanterelles are
  • 45:26 - 45:29
    edible. You first have three different,
  • 45:29 - 45:32
    good sources. you can decide whether I am
  • 45:32 - 45:33
    a good source or not and decide whether
  • 45:33 - 45:36
    that is your first source. Three
  • 45:36 - 45:39
    different, good resources before you eat
  • 45:39 - 45:41
    something from the wild. Triple
  • 45:41 - 45:45
    confirmation. I probably foraged about
  • 45:45 - 45:48
    twenty species of mushrooms between here
  • 45:48 - 45:52
    and my trip to Wisconsin. In Florida,
  • 45:52 - 45:55
    chanterelles are probably one of the more
  • 45:55 - 45:57
    abundant and easier. It is one of the
  • 45:57 - 46:00
    most beginner, easy mushrooms to start
  • 46:00 - 46:05
    with. I said I was growing and foraging
  • 46:05 - 46:06
    one-hundred percent of my own food and
  • 46:06 - 46:08
    that included my own medicine. For the
  • 46:08 - 46:11
    last year nature was my garden; it was
  • 46:11 - 46:15
    my pantry, and it was my pharmacy. If I
  • 46:15 - 46:19
    got sick this year, I could not take any
  • 46:19 - 46:23
    medicine to get better. that meant first
  • 46:23 - 46:24
    and foremost, I had to take care of my
  • 46:24 - 46:27
    health, preventative health care. Today,
  • 46:27 - 46:30
    with our modern health insurance it is
  • 46:30 - 46:32
    something like seventy-five percent of
  • 46:32 - 46:34
    all of our doctors' visits come down to
  • 46:34 - 46:38
    what we eat, exercise, basic movement,
  • 46:38 - 46:41
    and our level of stress and anxiety.
  • 46:41 - 46:43
    Seventy-five percent of our doctors'
  • 46:43 - 46:46
    visits can be taken care of through
  • 46:46 - 46:49
    preventative health care. Just basic eating
  • 46:49 - 46:54
    healthy, moving and living a life that is
  • 46:54 - 46:57
    not so stressful and anxious. For me,
  • 46:57 - 47:00
    food was my medicine and medicine was my
  • 47:00 - 47:02
    food. There is really is no clear
  • 47:02 - 47:06
    difference between the two. They are all
  • 47:06 - 47:08
    working together. Every green that I
  • 47:08 - 47:12
    ate, every vegetable, every fruit, the
  • 47:12 - 47:15
    meat that I ate, the fish, it all was my
  • 47:15 - 47:17
    medicine. It is just like we need to take
  • 47:17 - 47:18
    care of our plants to have healthy
  • 47:18 - 47:21
    plants. It is the exact same with us. If
  • 47:21 - 47:22
    we are healthy, we are less likely to get
  • 47:22 - 47:25
    sick. A couple of my most important
  • 47:25 - 47:27
    medicines were elderberry syrup. That
  • 47:27 - 47:30
    came from foraging elderberries, which
  • 47:30 - 47:32
    are an amazingly abundant resource in
  • 47:32 - 47:34
    Central Florida, combining that with
  • 47:34 - 47:37
    honey from my bees to make elderberry
  • 47:37 - 47:39
    syrup. I would often put turmeric and
  • 47:39 - 47:42
    ginger and sometimes fermented garlic in
  • 47:42 - 47:45
    there. I took a tablespoon of elderberry
  • 47:45 - 47:48
    syrup most every day of this entire year.
  • 47:48 - 47:50
    I prevents cold and flu, or if you get
  • 47:50 - 47:53
    cold or flu you can use it to reduce it
  • 47:53 - 47:56
    or take care of it. Fire cider was
  • 47:56 - 47:57
    another one of my important medicines.
  • 47:57 - 48:02
    I made vinegar from fruit, apple cider
  • 48:02 - 48:03
    vinegar but you can make it from almost
  • 48:03 - 48:10
    any fruit. Then onion, garlic horseradish
  • 48:10 - 48:14
    and red peppers, serrano peppers and
  • 48:14 - 48:18
    maybe another ingredient or two. Ferment
  • 48:18 - 48:21
    it over a period of a couple of months,
  • 48:21 - 48:23
    probably. That was something that I took
  • 48:23 - 48:26
    most days as well. Fire cider, turmeric.
  • 48:26 - 48:27
    I grew my own turmeric. That is one of
  • 48:27 - 48:29
    the easiest crops that you can grow in
  • 48:29 - 48:33
    central Florida. It is like ten to twenty-
  • 48:33 - 48:35
    five dollars a pound for organic stuff at
  • 48:35 - 48:37
    the grocery store. It grows amazingly
  • 48:37 - 48:39
    easily as well. Just go to the grocery
  • 48:39 - 48:41
    store, buy some organic turmeric, put it
  • 48:41 - 48:43
    in the ground and then you never have to
  • 48:43 - 48:46
    buy it again. Simple as that. Ideally
  • 48:46 - 48:48
    you can source it locally, but if not
  • 48:48 - 48:49
    you can literally just get organic stuff
  • 48:49 - 48:51
    from the grocery store and start growing
  • 48:51 - 48:54
    your own. Garlic, I consider that a
  • 48:54 - 48:56
    medicine as well. Reishi mushrooms are
  • 48:56 - 48:58
    something that I foraged, another
  • 48:58 - 49:01
    medicine. Herbal teas, plantago, or
  • 49:01 - 49:04
    broadleaf plantain, that to me is a
  • 49:04 - 49:06
    medicine that very much calls to me. If I
  • 49:06 - 49:09
    get stung by my bees, not my bees, I do
  • 49:09 - 49:10
    not own them, but the bees that I
  • 49:10 - 49:14
    steward. If they sting me and I do not
  • 49:14 - 49:16
    do anything, I swell up big. I should
  • 49:16 - 49:17
    have put a picture on there, but a lot of
  • 49:17 - 49:19
    you have probably seen my face after
  • 49:19 - 49:22
    getting stung. I swell up, but if I take
  • 49:22 - 49:25
    some honey and dome dried plantago and
  • 49:25 - 49:26
    I put it on there within about two
  • 49:26 - 49:30
    minutes, I generally don't swell at all.
  • 49:30 - 49:32
    It is a pretty amazing medicine. It grows
  • 49:32 - 49:35
    probably in most states of the United
  • 49:35 - 49:38
    States. You can forage it or you can grow
  • 49:38 - 49:42
    it in the garden here in Florida. Food
  • 49:42 - 49:46
    was my medicine and medicine was my food.
  • 49:46 - 49:48
    Here I am with Jeff. That was early on
  • 49:48 - 49:50
    collecting elderberries. This is out by
  • 49:50 - 49:52
    Blanchard Park over towards Peanut Butter
  • 49:52 - 49:56
    Palace. Again, just an amazing resource.
  • 49:56 - 49:57
    It grows all over and you can grow it in
  • 49:57 - 50:00
    your garden. Another one of those kind of
  • 50:00 - 50:03
    borderline foods or medicine is
  • 50:03 - 50:05
    fermentation. [It was] one of the most
  • 50:05 - 50:08
    important ways for me to stay healthy, to
  • 50:08 - 50:11
    increase the nutrients in my diet, and to
  • 50:11 - 50:15
    have a well-functioning digestive system.
  • 50:15 - 50:19
    I did a lot of wild fermentation. What is
  • 50:19 - 50:21
    wild fermentation? That is taking the
  • 50:21 - 50:24
    yeast and the bacteria from the air and
  • 50:24 - 50:27
    using that for fermentation. What would
  • 50:27 - 50:29
    not be wild fermentation would be a
  • 50:29 - 50:32
    controlled, sterile environment where you
  • 50:32 - 50:35
    buy a specific yeast, like baker's yeast,
  • 50:35 - 50:38
    and you use that to make things bubble or
  • 50:38 - 50:42
    rise. It that even fermentation? Is that
  • 50:42 - 50:44
    fermentation? Yeah? So that's
  • 50:44 - 50:47
    fermentation, but not wild fermentation.
  • 50:47 - 50:48
    That is the way that most of the beers
  • 50:48 - 50:51
    that you buy, for example, are done. Wild
  • 50:51 - 50:53
    fermentation is literally just the yeast
  • 50:53 - 50:55
    and the bacteria that are in every breath
  • 50:55 - 50:58
    we take, using that to ferment your food.
  • 50:58 - 51:01
    All you have to do to attract them is put
  • 51:01 - 51:04
    food that they want there that they will
  • 51:04 - 51:07
    eat. Bacteria and yeast love sugar. It is
  • 51:07 - 51:13
    on every tiny part of our skin. It is in
  • 51:13 - 51:14
    every breath we take. Every breath we
  • 51:14 - 51:17
    take, we consume yeast and bacteria. Wild
  • 51:17 - 51:19
    fermentation. Some of the things that I
  • 51:19 - 51:23
    have here, for example, this is papaya
  • 51:23 - 51:25
    kraut. You know sauerkraut, but you can
  • 51:25 - 51:28
    use the green papaya to make a delicious
  • 51:28 - 51:32
    ferment. This is jun. Jun is not gin. It
  • 51:32 - 51:34
    is like kombucha, except it uses honey
  • 51:34 - 51:37
    and green tea. You can grow green tea
  • 51:37 - 51:40
    here as well, or yaupon holly. I will
  • 51:40 - 51:43
    tell you about that in a bit. Fruit scrap
  • 51:43 - 51:46
    vinegar. Most fruits, especially fruits
  • 51:46 - 51:47
    that are high in sugar, you can make
  • 51:47 - 51:50
    vinegar from. The rinds of pineapples
  • 51:50 - 51:53
    have enough juices left on them still
  • 51:53 - 51:54
    that you can make vinegar just from the
  • 51:54 - 51:58
    left-over pineapple scraps. Honey wine
  • 51:58 - 52:01
    and another one is ginger beer or
  • 52:01 - 52:03
    turmeric beer. That is not alcohol, even
  • 52:03 - 52:05
    though it is called beer, but it is
  • 52:05 - 52:09
    another one that I made. These are some
  • 52:09 - 52:16
    of my sauerkrauts, here. I did not have a
  • 52:16 - 52:18
    fridge and I did not have air
  • 52:18 - 52:20
    conditioning, so I needed to keep them
  • 52:20 - 52:23
    cold. What I did was build this little
  • 52:23 - 52:25
    underground storage. It was an
  • 52:25 - 52:27
    experiment. I did not know if it would
  • 52:27 - 52:28
    work. I knew it would at least be a
  • 52:28 - 52:31
    little bit better, probably. The idea was
  • 52:31 - 52:34
    to keep the things cooler because
  • 52:34 - 52:36
    fermenting is done best in somewhere like
  • 52:36 - 52:39
    the mid-seventies, not ninety degrees.
  • 52:39 - 52:40
    There is some fermenting that can be done
  • 52:40 - 52:42
    at that [temperature], but sauerkraut and
  • 52:42 - 52:44
    thing like that are around seventy
  • 52:44 - 52:46
    degrees. Hard to do it the summer, unless
  • 52:46 - 52:47
    you are in air conditioning. Then it
  • 52:47 - 52:49
    does not matter. I had to figure out a
  • 52:49 - 52:51
    way to keep things a little bit cooler.
  • 52:51 - 52:54
    My friend Harley built this little
  • 52:54 - 52:58
    underground storage container. The idea
  • 52:58 - 53:00
    was at least maybe I would get an extra
  • 53:00 - 53:04
    month of life out of the sauerkraut. It
  • 53:04 - 53:05
    not like I could go to the store and buy
  • 53:05 - 53:07
    cabbage and I could not grow cabbage in
  • 53:07 - 53:09
    the summer. I had to figure out a way to
  • 53:09 - 53:11
    make it last. That is how you make it
  • 53:11 - 53:15
    last, through sauerkraut. I went away,
  • 53:15 - 53:16
    like I said, to Wisconsin for three
  • 53:16 - 53:19
    months. When I came back, I opened that
  • 53:19 - 53:21
    thing up and I still had about three or
  • 53:21 - 53:23
    four jars of sauerkraut in there. I made
  • 53:23 - 53:25
    them three months before I left. This was
  • 53:25 - 53:28
    six month old sauerkraut, sitting in the
  • 53:28 - 53:30
    ground in Florida, about ninety degrees
  • 53:30 - 53:33
    every day for those six months. When I
  • 53:33 - 53:35
    opened that thing I did not know "is this
  • 53:35 - 53:37
    stuff still going to be good?". I opened
  • 53:37 - 53:40
    it up. It looked good. I took the cap
  • 53:40 - 53:42
    off. It smelled good. I just pulled the
  • 53:42 - 53:44
    little top layer off. That is called the
  • 53:44 - 53:47
    sacrificial leaf that you put on top.
  • 53:47 - 53:48
    I bit it and it was some of the most
  • 53:48 - 53:50
    delicious sauerkraut that I have ever
  • 53:50 - 53:53
    made. I was a really awesome little
  • 53:53 - 53:55
    experience, a little experiment to see
  • 53:55 - 53:57
    that you can do that here even in the
  • 53:57 - 54:00
    heat of Florida. If you want to get into
  • 54:00 - 54:03
    wild fermentation, my favorite is "Wild
  • 54:03 - 54:06
    Fermentation" Sandor Katz, also called
  • 54:06 - 54:09
    Sandor Kraut. He is also named the Johnny
  • 54:09 - 54:11
    Appleseed of fermentation by Michael
  • 54:11 - 54:14
    Pollan. Amazing book. Highly recommend
  • 54:14 - 54:17
    it. You will learn what you need to know
  • 54:17 - 54:19
    about wild fermentation. A little bit
  • 54:19 - 54:23
    about fruit foraging - I did not have the
  • 54:23 - 54:27
    time to establish fruit trees, Most fruit
  • 54:27 - 54:30
    trees take a bit of time to produce, a
  • 54:30 - 54:32
    couple of years. Avocados, for example,
  • 54:32 - 54:35
    can take five-plus years. I was not able
  • 54:35 - 54:38
    to grow most of my fruit. Foraging was my
  • 54:38 - 54:41
    key for most of my fruit. I mentioned
  • 54:41 - 54:43
    that I grew papayas and bananas, but
  • 54:43 - 54:45
    for the most part my fruit came from
  • 54:45 - 54:49
    foraging. Some of the easiest to forage
  • 54:49 - 54:53
    and easiest to grow fruits are loquat,
  • 54:53 - 54:57
    mulberry, Suriname cherry, banana,
  • 54:57 - 54:58
    avocado, citrus, which would be
  • 54:58 - 55:02
    grapefruit, lemon, oranges, passion
  • 55:02 - 55:04
    fruit, which is not a tree. It is a vine.
  • 55:04 - 55:06
    I think I missed starfruit. The ones that
  • 55:06 - 55:12
    I foraged a lot are loquat, mulberry,
  • 55:12 - 55:14
    starfruit, Suriname cherry, banana, some
  • 55:14 - 55:17
    avocado, citrus, banana, not passion
  • 55:17 - 55:20
    fruit. I grew that. Those are all also
  • 55:20 - 55:23
    fairly easy to grow. Except citrus
  • 55:23 - 55:25
    because of citrus greening, but there is
  • 55:25 - 55:27
    still a ton of citrus in existence. There
  • 55:27 - 55:28
    is a lot of it out there, even with that
  • 55:28 - 55:31
    disease. Some more abundant foraging that
  • 55:31 - 55:34
    I experienced were mango, prickly pear
  • 55:34 - 55:37
    cactus and white sapote were other great
  • 55:37 - 55:41
    foraging that I had. A few mentions, as
  • 55:41 - 55:44
    far as fruit trees: persimmon, cocoa
  • 55:44 - 55:46
    plum, Java plum, pond apple, sea grapes
  • 55:46 - 55:49
    are all fruits that I had pretty good
  • 55:49 - 55:52
    success with. There are hundreds of
  • 55:52 - 55:56
    fruits that grow in Florida. There are
  • 55:56 - 55:58
    different fruits that grow in Northern
  • 55:58 - 55:59
    Florida, Central Florida and South
  • 55:59 - 56:01
    Florida. We actually have a pretty
  • 56:01 - 56:04
    diverse state. Those are just some of the
  • 56:04 - 56:07
    fruits that I experienced. I went to
  • 56:07 - 56:10
    South Florida for my mangoes. This is
  • 56:10 - 56:12
    about a day of foraging down there for
  • 56:12 - 56:14
    mangoes. There are so many mangoes that
  • 56:14 - 56:17
    it is a problem. What I would do for
  • 56:17 - 56:20
    foraging for fruit is just ride my bike
  • 56:20 - 56:22
    around, or be in car depending on the
  • 56:22 - 56:25
    situation. If I saw a huge mango tree and
  • 56:25 - 56:28
    there was fruit falling to the ground and
  • 56:28 - 56:31
    the road, I would just knock on the door
  • 56:31 - 56:33
    and ask if I could harvest that fruit.
  • 56:33 - 56:35
    Generally, the answer was yes. Sometimes
  • 56:35 - 56:38
    it was "Absolutely! Please!" This stuff is
  • 56:38 - 56:40
    rotting on the ground and causing me
  • 56:40 - 56:42
    trouble, or falling on my car. A lot of
  • 56:42 - 56:44
    the time, people wanted it to be taken.
  • 56:44 - 56:49
    Generally, that was the response. That
  • 56:49 - 56:51
    was a form of urban foraging. That was
  • 56:51 - 56:54
    one of the gray areas. A lot of it was
  • 56:54 - 56:57
    abandoned lots. There are fruit trees
  • 56:57 - 56:59
    growing in abandoned lots, in the
  • 56:59 - 57:02
    forests, in public parks, which is all
  • 57:02 - 57:04
    clear foraging. The stuff that was
  • 57:04 - 57:07
    growing over the street, on someone's
  • 57:07 - 57:12
    lawn, that was one of my gray areas as to
  • 57:12 - 57:13
    whether I completely considered that
  • 57:13 - 57:19
    foraging. Basically, it is what I
  • 57:19 - 57:21
    considered foraging. I tried to stick to
  • 57:21 - 57:24
    all fruit trees that had pretty much
  • 57:24 - 57:26
    naturalized, where nobody was taking care
  • 57:26 - 57:28
    of them. They were just largely in
  • 57:28 - 57:30
    existence, that kind of gray area of
  • 57:30 - 57:33
    humanity. Ultimately, that was one of the
  • 57:33 - 57:38
    big things for me. This project was about
  • 57:38 - 57:42
    stepping away from big ag, but it was not
  • 57:42 - 57:45
    about stepping away from humanity. It was
  • 57:45 - 57:46
    not about stepping away from other
  • 57:46 - 57:49
    people. I realized that almost everything
  • 57:49 - 57:52
    that I ate was affected by humans in one
  • 57:52 - 57:55
    way or another. Most of the weeds that I
  • 57:55 - 57:56
    was eating, a lot of them came from
  • 57:56 - 57:57
    Europe four-hundred years ago from
  • 57:57 - 57:59
    humans. That was one of the interesting
  • 57:59 - 58:03
    lessons. "Wild" and "domesticated," is a
  • 58:03 - 58:08
    gray area. An important tool for fruit
  • 58:08 - 58:10
    foraging is a fruit picker. I bought this
  • 58:10 - 58:13
    for forty dollars at a hardware store.
  • 58:13 - 58:16
    That allows you to reach way more fruit,
  • 58:16 - 58:18
    fruit that often would go to waste
  • 58:18 - 58:19
    because most people do not have a fruit
  • 58:19 - 58:21
    picker. They just pick the lower stuff.
  • 58:21 - 58:25
    I would often pick the higher up stuff
  • 58:25 - 58:28
    that other people definitely would not
  • 58:28 - 58:33
    have gotten. My meals were definitely not
  • 58:33 - 58:36
    bland, occasionally bland, but for the
  • 58:36 - 58:38
    most part not bland. I grew lots of herbs
  • 58:38 - 58:40
    and spices. The ones that I am going to
  • 58:40 - 58:43
    list here are the ones that I recommend
  • 58:43 - 58:45
    for Central Florida that do grow well:
  • 58:45 - 58:48
    African blue basil, Cuban oregano, holy
  • 58:48 - 58:52
    basil, garlic chives, green onion, mint,
  • 58:52 - 58:55
    rosemary, lemon grass, Italian basil,
  • 58:55 - 58:59
    Thai basil, papalo, which popped up in my
  • 58:59 - 59:01
    garden. I had no clue what it was. It was
  • 59:01 - 59:04
    this mystery, but it was a great herb.
  • 59:04 - 59:06
    Some people consider it close to
  • 59:06 - 59:10
    cilantro. Cilantro, dill, fennel, thyme,
  • 59:10 - 59:14
    oregano, curry leaf tree, garlic, sage,
  • 59:14 - 59:17
    dill seeds, coriander. the dill seeds are
  • 59:17 - 59:19
    you let dill go to seed and you get dill
  • 59:19 - 59:22
    seeds. Coriander is cilantro that goes to
  • 59:22 - 59:27
    seed. Those are just some of the herbs
  • 59:27 - 59:30
    and spices that I grew this year. I am
  • 59:30 - 59:33
    just featuring those as the highlights.
  • 59:33 - 59:37
    I grew a lot of annual greens. Collards
  • 59:37 - 59:39
    are my top recommendation as far as
  • 59:39 - 59:41
    annual greens. Some of the ones I grew:
  • 59:41 - 59:44
    collards, kale arugula, swiss chard,
  • 59:44 - 59:45
    mustard greens, chicory, lettuce,
  • 59:45 - 59:48
    cabbage, brassicas (That's the whole
  • 59:48 - 59:52
    family of broccoli and kale and collards
  • 59:52 - 59:54
    and such.), Asian greens bok choy and
  • 59:54 - 59:57
    tatsoi do really well in this area,
  • 59:57 - 60:00
    nasturtium and amaranth would be a
  • 60:00 - 60:03
    bunch of the annual greens that I grew.
  • 60:03 - 60:05
    I really prefer perennial greens though.
  • 60:05 - 60:08
    For those of you who do not know what
  • 60:08 - 60:10
    an annual is, that is a plant that
  • 60:10 - 60:12
    generally produces about once and then
  • 60:12 - 60:15
    dies. A good example of that is a carrot.
  • 60:15 - 60:17
    you cannot leave a carrot in the ground
  • 60:17 - 60:20
    for more carrots to come. You have to
  • 60:20 - 60:21
    pull that carrot up after about ninety
  • 60:21 - 60:23
    days and eat that carrot. Otherwise, you
  • 60:23 - 60:27
    get no food. Perennials, some of them
  • 60:27 - 60:30
    can be [producing for] three, four, five
  • 60:30 - 60:32
    years. Rhubarb, in the North generally
  • 60:32 - 60:35
    lasts for twenty-five years. Oak trees
  • 60:35 - 60:38
    can be hundreds of years old. Those put
  • 60:38 - 60:43
    out acorns, which are edible. Perennials
  • 60:43 - 60:46
    can produce for years, decades, or even
  • 60:46 - 60:49
    over one century. They are much more
  • 60:49 - 60:51
    resource efficient. They are more time
  • 60:51 - 60:55
    efficient. They consume far fewer
  • 60:55 - 60:58
    resources. Generally, they add nutrition
  • 60:58 - 61:00
    back to the soil. When you take out a
  • 61:00 - 61:03
    plant from the soil, you are taking out
  • 61:03 - 61:07
    nutrients. Perennials, by staying there's
  • 61:07 - 61:10
    less disruption of the soil. That would
  • 61:10 - 61:11
    be something that goes hand in hand with
  • 61:11 - 61:14
    no-till gardening, for example. The
  • 61:14 - 61:16
    number one plant that I recommend in
  • 61:16 - 61:18
    Central Florida, if everybody in this
  • 61:18 - 61:20
    room just had one plant, it would be
  • 61:20 - 61:23
    moringa. It is also called the vitamin
  • 61:23 - 61:25
    tree, or the tree of life. It is one of
  • 61:25 - 61:27
    the most nutrient-dense plants on earth.
  • 61:27 - 61:30
    Another survival plant, it needs almost
  • 61:30 - 61:31
    no water or irrigation. It needs almost
  • 61:31 - 61:34
    no nutrients. It is native to India, from
  • 61:34 - 61:37
    dry part of India. It is one of the most
  • 61:37 - 61:40
    nutrient-dense plants on Earth. It is
  • 61:40 - 61:43
    truly a miracle food. If everyone had one
  • 61:43 - 61:44
    of those plants, it could change the
  • 61:44 - 61:47
    entire state of Florida. Very easy to
  • 61:47 - 61:49
    grow, you can get it from a cutting,
  • 61:49 - 61:50
    stick that cutting in the ground or from
  • 61:50 - 61:54
    seeds. Moringa is my number one
  • 61:54 - 61:56
    recommendation. Other ones are katook.
  • 61:56 - 61:58
    That is what you see right here, that I
  • 61:58 - 62:01
    am cutting. Chia, that is also considered
  • 62:01 - 62:03
    a superfood. I has been grown for
  • 62:03 - 62:05
    thousands of years. It dates back to, I
  • 62:05 - 62:09
    think, the Aztecs, the Mayans, in Central
  • 62:09 - 62:11
    and South America. Sweet potato greens,
  • 62:11 - 62:14
    as I mentioned before, yuca greens or
  • 62:14 - 62:16
    cassava, not only does it create a tuber,
  • 62:16 - 62:19
    but you can also eat the greens. Just
  • 62:19 - 62:21
    like chia, they are high in cyanide so
  • 62:21 - 62:24
    they have to be cooked. Do not be scared
  • 62:24 - 62:26
    by the fact that they have a poison in
  • 62:26 - 62:28
    them. A lot of our foods are poisonous
  • 62:28 - 62:31
    if not prepared correctly, or toxic might
  • 62:31 - 62:33
    be a better word. They just have to be
  • 62:33 - 62:35
    boiled for, depending on who you talk to,
  • 62:35 - 62:38
    three to twenty minutes. You can go
  • 62:38 - 62:41
    twenty minutes, whatever you want. Yuca
  • 62:41 - 62:43
    greens. Other ones, cranberry hibiscus,
  • 62:43 - 62:47
    purslane is one of my favorite foods on
  • 62:47 - 62:51
    Earth. It is very nutrient-dense. It is
  • 62:51 - 62:52
    actually one of the few plants that are
  • 62:52 - 62:55
    high in omegas. Garden sorrel, again
  • 62:55 - 63:00
    plantago, and perennial spinaches. We can
  • 63:00 - 63:01
    grow a lot of different perennial
  • 63:01 - 63:03
    spinaches here. To name a few of them:
  • 63:03 - 63:06
    Okinawa, longevity, Suriname, Malabar,
  • 63:06 - 63:09
    Brazilian. Those are just five of the
  • 63:09 - 63:11
    perennial spinaches that we can grow
  • 63:11 - 63:14
    here. Foraging greens, this is right here
  • 63:14 - 63:16
    on Bumby. This is a plant that most
  • 63:16 - 63:20
    people know, Bidens alba, or Spanish
  • 63:20 - 63:22
    needle. It is despised by many front lawn
  • 63:22 - 63:26
    growers and gardeners as a weed, but it
  • 63:26 - 63:28
    is actually nutritious and medicinal. It
  • 63:28 - 63:30
    is one of the most highly regarded
  • 63:30 - 63:33
    medicinal plants by a lot of the local
  • 63:33 - 63:37
    holistic health practitioners. If you go
  • 63:37 - 63:39
    to the Florida School of Holistic Living,
  • 63:39 - 63:42
    they are always talking about Bidens
  • 63:42 - 63:44
    alba. It is an important medicinal, but
  • 63:44 - 63:47
    it is also just a great edible and very
  • 63:47 - 63:50
    nutritious. This is it right here. It has
  • 63:50 - 63:53
    these flowers with the yellow in the
  • 63:53 - 63:55
    center and the white around it. You can
  • 63:55 - 63:57
    eat the flowers. They make a nice salad
  • 63:57 - 64:00
    garnish, or you can eat the greens. It is
  • 64:00 - 64:02
    beautiful food and everywhere you go in
  • 64:02 - 64:06
    the United States, most every you go in
  • 64:06 - 64:08
    the United States, there are going to be
  • 64:08 - 64:12
    "weeds" that are edible, nutritious, and
  • 64:12 - 64:14
    often medicinal greens. To name some
  • 64:14 - 64:16
    other great ones in the area: dollar
  • 64:16 - 64:20
    weed is in most of your yards, probably,
  • 64:20 - 64:23
    gotu kola, it is considered a brain food,
  • 64:23 - 64:27
    a very important one, bacopa, oxalis,
  • 64:27 - 64:30
    purslane. Then there are sea greens like
  • 64:30 - 64:33
    sea purslane and sea blight. Then
  • 64:33 - 64:35
    plantago, which might be the third time I
  • 64:35 - 64:37
    have brought that plant up. I obviously
  • 64:37 - 64:40
    like it quite a bit. One of the foods
  • 64:40 - 64:43
    that I made was green juice. That was a
  • 64:43 - 64:46
    good staple this year. As far as water,
  • 64:46 - 64:48
    when I went into this year my hope was to
  • 64:48 - 64:52
    actually get all of my water foraged as
  • 64:52 - 64:54
    well, which meant harvesting rain water.
  • 64:54 - 64:56
    That was something I quickly realized I
  • 64:56 - 64:58
    was not going to do because I did not
  • 64:58 - 65:00
    want to have to carry around gallons of
  • 65:00 - 65:03
    water everywhere I went. At my tiny house
  • 65:03 - 65:05
    I harvested rain water, [and] put it through a
  • 65:05 - 65:08
    filter. This is called a Berkey filter,
  • 65:08 - 65:10
    That purified it and that was my
  • 65:10 - 65:12
    drinking water. A majority of my water
  • 65:12 - 65:16
    this year was foraged water. It was
  • 65:16 - 65:17
    drinking water. Wherever I went, if I had
  • 65:17 - 65:20
    to I drank tap water as well. Some
  • 65:20 - 65:22
    mentions of other plants, and this is
  • 65:22 - 65:24
    getting close to the end of the plant
  • 65:24 - 65:27
    section. Other things: carrots, I grew
  • 65:27 - 65:28
    over sixty pounds of carrots this year.
  • 65:28 - 65:30
    That was an important food source. Beets,
  • 65:30 - 65:33
    tindora cucumber, which is perennial
  • 65:33 - 65:35
    cucumber that can grow year-round.
  • 65:35 - 65:38
    Peppers grow really well in Central
  • 65:38 - 65:40
    Florida. That is probably one of the
  • 65:40 - 65:41
    easiest foods to start with. I grew
  • 65:41 - 65:43
    serrano peppers and ghost peppers.
  • 65:43 - 65:46
    Everglades tomatoes, it is hard to grow
  • 65:46 - 65:49
    big tomatoes in Central Florida, but
  • 65:49 - 65:51
    Everglades tomatoes grow really well.
  • 65:51 - 65:54
    Daikon radish is an amazing one. You can
  • 65:54 - 65:58
    make ferments from that. Green tea is a
  • 65:58 - 66:00
    really great one that you can grow here,
  • 66:00 - 66:02
    but there is something that I prefer that
  • 66:02 - 66:05
    I will get to in a minute. Roselle, or
  • 66:05 - 66:08
    Jamaican sorrel, amaranth grains as far
  • 66:08 - 66:10
    as grains, that was the one that I
  • 66:10 - 66:12
    experimented with. I did get two pounds
  • 66:12 - 66:15
    of grains, full of rocks, so it never was
  • 66:15 - 66:19
    tasty. It was probably worse eating it
  • 66:19 - 66:22
    than not eating it. Amaranth grains is a
  • 66:22 - 66:27
    good potential [crop]. Green beans, yard-
  • 66:27 - 66:31
    long beans are a really great food to
  • 66:31 - 66:34
    grow here. Cucumbers, I did well with
  • 66:34 - 66:36
    annual cucumbers, but that one is not
  • 66:36 - 66:39
    always easy. Kohlrabi, celery, eggplant
  • 66:39 - 66:43
    and also just standard, small potatoes
  • 66:43 - 66:46
    can do well as well. Some other important
  • 66:46 - 66:48
    mentions for foraging, there are acorns.
  • 66:48 - 66:53
    For much of humanity many people that
  • 66:53 - 66:56
    existed, fifty percent of their calories
  • 66:56 - 66:59
    came from acorns. We only exist today as
  • 66:59 - 67:02
    humanity, possibly because of the acorn.
  • 67:02 - 67:04
    We might not exist without the acorn. It
  • 67:04 - 67:06
    is one of the most important food sources
  • 67:06 - 67:09
    on Earth. Oak is present, I thing, on
  • 67:09 - 67:13
    every continent except Antarctica. An
  • 67:13 - 67:15
    extremely important food source and can
  • 67:15 - 67:18
    still be used today. Here in Central
  • 67:18 - 67:20
    Florida, you could get most of your
  • 67:20 - 67:22
    calories from acorns if you wanted to
  • 67:22 - 67:24
    take the time and energy to do that.
  • 67:24 - 67:28
    Hickory nuts are a great nut. You can
  • 67:28 - 67:31
    make nut milk. Sam Thayer is one of the
  • 67:31 - 67:36
    great foragers. He has got three books
  • 67:36 - 67:38
    that I recommend: "Nature's Garden" is
  • 67:38 - 67:40
    one of them, I cannot think of the name
  • 67:40 - 67:41
    of the other one that I read at the
  • 67:41 - 67:45
    moment. What he taught me to do is to
  • 67:45 - 67:47
    smash the hickory nuts in the shell
  • 67:47 - 67:49
    because they are like walnuts, but there
  • 67:49 - 67:52
    is way more shell and not a lot of nut so
  • 67:52 - 67:54
    it is very tedious to pull out. If you
  • 67:54 - 67:56
    are trying to grow and forage one-hundred
  • 67:56 - 67:57
    percent of your food, you have to learn
  • 67:57 - 68:00
    to use your time effectively. How you use
  • 68:00 - 68:01
    your time effectively with hickory nuts
  • 68:01 - 68:04
    is you smash them up, you throw them in a
  • 68:04 - 68:07
    pot, you boil them and that makes hickory
  • 68:07 - 68:10
    nut milk. Then you just strain it out. It
  • 68:10 - 68:12
    takes just minutes to make you own nut
  • 68:12 - 68:16
    milk that is great, high in fats and
  • 68:16 - 68:19
    delicious. I put honey in it to make it a
  • 68:19 - 68:23
    really nice drink. Beauty berry is a
  • 68:23 - 68:26
    native plant to Florida that grows all
  • 68:26 - 68:29
    over, great little snack. Smilax, also
  • 68:29 - 68:33
    called Nature's asparagus or wild
  • 68:33 - 68:35
    asparagus, I think. It is delicious. It
  • 68:35 - 68:38
    just grows all over the place. Cattail,
  • 68:38 - 68:41
    we could talk about cattail for hours.
  • 68:41 - 68:43
    You can do cattail pollen. You can the
  • 68:43 - 68:47
    roots, the rhizomes, the shoots. When
  • 68:47 - 68:49
    the tops are young, you can eat that like
  • 68:49 - 68:51
    corn on the cob. You can eat most parts
  • 68:51 - 68:52
    of that plant at different times of the
  • 68:52 - 68:56
    year. Amazing plant. Bitter melon, those
  • 68:56 - 68:58
    are those weeds you see, those little
  • 68:58 - 69:00
    orange melons that grow as weeds in the
  • 69:00 - 69:03
    area. According to Green Dean, four of
  • 69:03 - 69:06
    those little melons a day will give you
  • 69:06 - 69:08
    all of the lycopene you need. I do not
  • 69:08 - 69:09
    know everything about lycopene, but
  • 69:09 - 69:11
    apparently it is an important thing. You
  • 69:11 - 69:13
    do not eat the seed. You just suck the
  • 69:13 - 69:14
    fruit off of it because the seed is
  • 69:14 - 69:18
    toxic. You just suck the fruit right off
  • 69:18 - 69:20
    of it. That is an amazing "weed" that is
  • 69:20 - 69:23
    great. [It] grows right around us.
  • 69:23 - 69:26
    Brazilian pepper is an invasive, but it
  • 69:26 - 69:28
    makes a red pepper corn that you can use
  • 69:28 - 69:30
    as a pepper substitute. I do not like it.
  • 69:30 - 69:33
    I used it occasionally, but a lot of
  • 69:33 - 69:36
    people like it. American nightshade is a
  • 69:36 - 69:40
    really great forageable. One of the big
  • 69:40 - 69:42
    foraging ones for me this year that
  • 69:42 - 69:44
    really deserves a whole section, but I
  • 69:44 - 69:46
    put it in the honorable mentions - that
  • 69:46 - 69:48
    is yaupon holly. It is North America's
  • 69:48 - 69:52
    only native caffeinated plant. It is a
  • 69:52 - 69:55
    plant with amazing potential. It has the
  • 69:55 - 69:56
    same abilities basically, as green tea
  • 69:56 - 70:00
    (the antioxidants in it). It grows
  • 70:00 - 70:02
    natively to Florida. It needs no water
  • 70:02 - 70:05
    and can be harvested wild or grown on
  • 70:05 - 70:08
    your property. It is often used as a nice
  • 70:08 - 70:10
    landscaping plant. You can forage it all
  • 70:10 - 70:13
    over the city. It has the same amount of
  • 70:13 - 70:15
    caffeine as coffee, and it is related to
  • 70:15 - 70:17
    yerba matte. It is basically the yerba
  • 70:17 - 70:21
    matte of North America. Then, a couple of
  • 70:21 - 70:23
    failures that I tried: I mentioned
  • 70:23 - 70:26
    sunflowers, which turned into squirrels
  • 70:26 - 70:31
    magically. Peanuts, and my big goal was
  • 70:31 - 70:34
    to grow my own peanut butter, make my own
  • 70:34 - 70:38
    coconut oil and my honey and spread that
  • 70:38 - 70:42
    all over a banana. That was my dream of
  • 70:42 - 70:47
    this year that never came true. I did
  • 70:47 - 70:50
    grow enough peanuts, but I harvested them
  • 70:50 - 70:51
    within the last couple of weeks. I was
  • 70:51 - 70:55
    just too busy coasting into the finish
  • 70:55 - 70:58
    line to try to make the peanut butter. I
  • 70:58 - 71:01
    did not get around to it. Peanuts were a
  • 71:01 - 71:05
    minor failure. Sugar cane for sugar is a
  • 71:05 - 71:07
    great resource that I have not succeeded
  • 71:07 - 71:11
    at. One of my big failures of the year
  • 71:11 - 71:16
    was coconut oil. I thought that about six
  • 71:16 - 71:18
    coconuts made a pint of coconut oil. I
  • 71:18 - 71:19
    thought at the beginning that I was going
  • 71:19 - 71:21
    to make a gallon of coconut oil and just
  • 71:21 - 71:22
    be coasting through the year with coconut
  • 71:22 - 71:27
    oil, all I wanted. I got four ounces of
  • 71:27 - 71:29
    coconut oil. I did not have oil this
  • 71:29 - 71:31
    whole year, which is definitely one of
  • 71:31 - 71:36
    the big challenges. You do not realize
  • 71:36 - 71:38
    until you are trying to grow and forage
  • 71:38 - 71:40
    everything all the things that you eat
  • 71:40 - 71:42
    that you do not realize how many
  • 71:42 - 71:45
    resources it takes and such. Coconut oil
  • 71:45 - 71:47
    was my holy grail that I ultimately
  • 71:47 - 71:49
    failed at. What I learned is that it is
  • 71:49 - 71:52
    more like fifteen coconuts to a pint [of
  • 71:52 - 71:54
    oil], is what I am told. Instead, I just
  • 71:54 - 71:56
    made my coconut milk, my coconut butter,
  • 71:56 - 71:59
    my coconut curries. I used a lot of
  • 71:59 - 72:00
    coconuts just did not succeed with the
  • 72:00 - 72:04
    coconut oil. [I will] show you some of my
  • 72:04 - 72:05
    meals. This is my little outdoor kitchen
  • 72:05 - 72:09
    where I cooked. These are a few meals
  • 72:09 - 72:12
    here. I did eat very well, very delicious
  • 72:12 - 72:16
    foods. Up hear is Seminole pumpkin soup
  • 72:16 - 72:21
    with a beet and cabbage sauerkraut as a
  • 72:21 - 72:24
    garnish. This is pigeon peas with
  • 72:24 - 72:26
    nasturtium leaves as a garnish and
  • 72:26 - 72:30
    greens. This is Seminole pumpkin roasted
  • 72:30 - 72:34
    inside of a collard wrap. Those were some
  • 72:34 - 72:36
    of my really nice meals. The little bit
  • 72:36 - 72:38
    of coconut oil I did have went on to
  • 72:38 - 72:39
    these collard wraps with the Seminole
  • 72:39 - 72:41
    pumpkin and that was like, one of the
  • 72:41 - 72:45
    best foods of the whole year. So good!
  • 72:45 - 72:48
    This was a very common meal. I probably
  • 72:48 - 72:51
    ate six, seven-hundred pounds of sweet
  • 72:51 - 72:53
    potatoes this year, quite a bit of sweet
  • 72:53 - 72:57
    potato. I did different things with them,
  • 72:57 - 72:58
    but the most common thing was just to
  • 72:58 - 72:59
    mash them up and make mashed sweet
  • 72:59 - 73:01
    potatoes. This is a bowl of mashed sweet
  • 73:01 - 73:03
    potatoes with greens and pigeon peas.
  • 73:03 - 73:08
    You can see behind me Seminole pumpkins
  • 73:08 - 73:10
    on the shelf. That is how I stored them,
  • 73:10 - 73:12
    just sitting there right on that shelf.
  • 73:12 - 73:16
    This is another common meal, yuca. I just
  • 73:16 - 73:19
    boiled the yuca. That was basically how I
  • 73:19 - 73:20
    did it. I did not actually have an oven
  • 73:20 - 73:24
    to bake. That limited me. When I went
  • 73:24 - 73:25
    over to friends' houses I would often use
  • 73:25 - 73:28
    their oven. It was really nice. This is
  • 73:28 - 73:31
    yuca with fish on there. That is mullet,
  • 73:31 - 73:34
    the white on top. Those are the little
  • 73:34 - 73:37
    Everglades tomatoes. Then that is a
  • 73:37 - 73:40
    sauerkraut garnish on top. That is just
  • 73:40 - 73:43
    an example of a few meals. I probably
  • 73:43 - 73:46
    really subsisted on a couple of dozen
  • 73:46 - 73:50
    different meals, but my food did vary
  • 73:50 - 73:53
    drastically throughout the year. As I
  • 73:53 - 73:54
    mentioned, I did take a trip to
  • 73:54 - 73:57
    Wisconsin. I did not make any videos
  • 73:57 - 73:59
    while I was gone and people commented on
  • 73:59 - 74:01
    YouTube like, "Oh, he went to Wisconsin
  • 74:01 - 74:04
    and ate pizza for the summer!". It was
  • 74:04 - 74:07
    harder to be travelling. Imagine, I had
  • 74:07 - 74:09
    no garden. I went away for eighty-two
  • 74:09 - 74:12
    days, is what it ended up being. I had no
  • 74:12 - 74:14
    garden up there. This was a whole new
  • 74:14 - 74:18
    challenge, taking it to the road. Before
  • 74:18 - 74:20
    I left I worked long hours, often until
  • 74:20 - 74:24
    two in the morning preparing foods. I
  • 74:24 - 74:28
    was making flours from yuca and yam that
  • 74:28 - 74:30
    Marabou Thomas taught me to make. I was
  • 74:30 - 74:32
    drying coconuts and making coconut
  • 74:32 - 74:35
    shreds. I was making tons of moringa
  • 74:35 - 74:38
    powder. I was dehydrating herbs. I was
  • 74:38 - 74:40
    foraging. I dehydrated bananas and
  • 74:40 - 74:43
    mangoes. I left with one-hundred thousand
  • 74:43 - 74:46
    calories, at least. At two-thousand
  • 74:46 - 74:48
    calories a day, that is fifty days. I was
  • 74:48 - 74:51
    carrying a lot of food. I was carrying a
  • 74:51 - 74:55
    couple hundred pounds of food with me.
  • 74:55 - 74:58
    I had a lot of food, but I really was
  • 74:58 - 74:59
    dependent on foraging. I did a lot of
  • 74:59 - 75:01
    fishing while I was up there. I mentioned
  • 75:01 - 75:03
    the deer. While I was in Wisconsin I
  • 75:03 - 75:08
    learned and foraged new plants. A lot of
  • 75:08 - 75:10
    people up North say "You can only do this
  • 75:10 - 75:12
    because you are in Central Florida." You
  • 75:12 - 75:14
    are the beneficiaries of that comment. We
  • 75:14 - 75:16
    are in a great place. Central Florida is
  • 75:16 - 75:18
    one of the best growing climates in the
  • 75:18 - 75:22
    United States, I would say. We have this
  • 75:22 - 75:23
    beautiful thing where we can grow many
  • 75:23 - 75:25
    plants of the North, but we can [also]
  • 75:25 - 75:27
    grow many plants of the tropics. We are
  • 75:27 - 75:29
    in a sub-tropical area. We are on this
  • 75:29 - 75:32
    border. We are in zone what, ten-A?
  • 75:32 - 75:36
    Nine-B? Nine? See, I am still kind of a
  • 75:36 - 75:41
    rooky. So it is nine? Nine-B. Nine-B is
  • 75:41 - 75:44
    basically on this edge where we can many
  • 75:44 - 75:45
    things of the North and we can grow many
  • 75:45 - 75:47
    things of the South. It is this beautiful
  • 75:47 - 75:49
    area where there is an incredible amount
  • 75:49 - 75:51
    of diversity and abundance. With that
  • 75:51 - 75:54
    being said, I never felt abundance like I
  • 75:54 - 75:57
    felt it up in Wisconsin. It was the most
  • 75:57 - 76:00
    abundant place I have ever been on Earth.
  • 76:00 - 76:02
    I almost did not come back. Actually, a
  • 76:02 - 76:03
    lot of people thought I was never coming
  • 76:03 - 76:05
    back, but I had things to take care of.
  • 76:05 - 76:09
    My trip to Wisconsin was great. I foraged
  • 76:09 - 76:10
    one-hundred different foods while I was
  • 76:10 - 76:12
    up there. Apples were one of the most
  • 76:12 - 76:15
    important. I made applesauce. I made so
  • 76:15 - 76:18
    much applesauce. In my hometown, off the
  • 76:18 - 76:19
    top of my head might now I could name
  • 76:19 - 76:24
    fifty public apple trees just in that
  • 76:24 - 76:25
    area. If you are ever go to Ashland,
  • 76:25 - 76:27
    Wisconsin (That is my hometown.), go and
  • 76:27 - 76:31
    gorge on apples. I have got to mention
  • 76:31 - 76:33
    the toilet paper. I grew my own toilet
  • 76:33 - 76:34
    paper. I have not bought toilet paper for
  • 76:34 - 76:41
    over five years. This plant is call
  • 76:41 - 76:44
    Plectranthus barbatus. That is the genus
  • 76:44 - 76:45
    and species, also called blue spur
  • 76:45 - 76:48
    flower. It grows in zones eight to ten,
  • 76:48 - 76:51
    so right where we are. This will not grow
  • 76:51 - 76:52
    in the colder climates. Maybe it will as
  • 76:52 - 76:55
    as annual. This will grow year-round. I
  • 76:55 - 76:57
    put two sticks in the ground and I have
  • 76:57 - 76:59
    never used more than one percent of my
  • 76:59 - 77:02
    toilet paper stock. Just two little
  • 77:02 - 77:06
    sticks turned into infinite toilet paper
  • 77:06 - 77:09
    for life. It is the perennial toilet
  • 77:09 - 77:12
    paper plant. I am rubbing it on my face
  • 77:12 - 77:14
    because it is actually softer than
  • 77:14 - 77:16
    anything you would buy at the store. It
  • 77:16 - 77:17
    is in the mint family, so some people
  • 77:17 - 77:20
    call me Captain Mint Bottom on YouTube
  • 77:20 - 77:22
    now because of that. [Audience laughs]
  • 77:22 - 77:24
    It does not leave a minty smell. Well,
  • 77:24 - 77:26
    I would not know, I guess. [Audience
  • 77:26 - 77:28
    laughs] I cannot speak to that, but I do
  • 77:28 - 77:29
    not think it does. It produces beautiful
  • 77:29 - 77:31
    flowers. Sometimes hummingbirds were
  • 77:31 - 77:33
    hanging out with my toilet paper, and
  • 77:33 - 77:36
    bees. It actually makes a tea! You can
  • 77:36 - 77:39
    eat this toilet paper as well. In Brazil,
  • 77:39 - 77:42
    I know that it is used for upset stomach
  • 77:42 - 77:44
    and maybe some other things. I have made
  • 77:44 - 77:46
    tea with it, very bitter. Bitter is
  • 77:46 - 77:49
    medicine. We have, in this society, bred
  • 77:49 - 77:52
    bitterness out of the plants. What we do
  • 77:52 - 77:55
    when we breed bitterness out, we breed
  • 77:55 - 77:57
    the nutrients out. Lettuce is one of the
  • 77:57 - 77:59
    least nutrient-rich plants that you can
  • 77:59 - 78:01
    possibly eat because it has almost no
  • 78:01 - 78:04
    flavor. No flavor means very few
  • 78:04 - 78:07
    nutrients. Keep that in mind. Highly
  • 78:07 - 78:11
    bitter means generally medicinal. Here is
  • 78:11 - 78:13
    the toilet paper next to the compost
  • 78:13 - 78:16
    toilet. This plant is truly miraculous.
  • 78:16 - 78:18
    This toilet paper you can actually
  • 78:18 - 78:20
    harvest from the plant and it stays soft
  • 78:20 - 78:23
    for up to a week. Sitting next to the
  • 78:23 - 78:27
    toilet for a week, it is still soft. It
  • 78:27 - 78:30
    is very strong, does not break. On a dewy
  • 78:30 - 78:32
    morning, it actually holds the moisture
  • 78:32 - 78:35
    and turns into a wet wipe. [Audience
  • 78:35 - 78:38
    laughs] It is truly a miraculous plant.
  • 78:38 - 78:42
    For people that live up North, the good
  • 78:42 - 78:43
    news is toilet paper grows everywhere.
  • 78:43 - 78:46
    There is lamb's ear up there. Imagine
  • 78:46 - 78:47
    wiping your butt with a lamb's ear. I
  • 78:47 - 78:48
    do not know if any of you guys have done
  • 78:48 - 78:50
    that, but it probably would feel good.
  • 78:50 - 78:53
    They are nice and soft. [Audience laughs]
  • 78:53 - 78:54
    They make wool, which could be
  • 78:54 - 78:56
    scratchier. Anyway... Everywhere you go,
  • 78:56 - 78:58
    there is a perennial toilet paper
  • 78:58 - 79:00
    growing, but this is the best that I have
  • 79:00 - 79:04
    seen on Earth. One of the most common
  • 79:04 - 79:07
    question is [about] pests. What about
  • 79:07 - 79:11
    pests? I am very, very proud to say that
  • 79:11 - 79:14
    in the two years here I never applied a
  • 79:14 - 79:16
    single pesticide, not even an organic one
  • 79:16 - 79:22
    like BT or neem. How did I deal with
  • 79:22 - 79:26
    pests? It is not that I never had pests.
  • 79:26 - 79:28
    This is my Seminole pumpkin. I know
  • 79:28 - 79:29
    there are probably some beginner
  • 79:29 - 79:30
    gardeners in the room, but you all
  • 79:30 - 79:32
    probably know that is not what plants
  • 79:32 - 79:35
    are supposed to look like. Towards the
  • 79:35 - 79:37
    back you can see leaves. All of this was
  • 79:37 - 79:40
    leaves, but all of that was eaten by
  • 79:40 - 79:43
    cucumber worms. There are different names
  • 79:43 - 79:47
    for them, but they eat squashed,
  • 79:47 - 79:51
    cucumbers and plants like that. They came
  • 79:51 - 79:54
    in and just decimated this. I was not
  • 79:54 - 79:56
    paying attention and they got so bad that
  • 79:56 - 79:58
    they actually started to eat many of my
  • 79:58 - 79:59
    pumpkins, to actually infest the
  • 79:59 - 80:02
    pumpkins. I definitely dealt with pests
  • 80:02 - 80:05
    this year. A lot of people say "You can
  • 80:05 - 80:09
    not grow food in Central Florida.". There
  • 80:09 - 80:11
    is this idea that a lot of people have
  • 80:11 - 80:13
    that this is a horrible, horrible place
  • 80:13 - 80:16
    to grow food. That is just not remotely
  • 80:16 - 80:18
    the truth at all. What they are doing is
  • 80:18 - 80:20
    they are trying to grow the wrong food in
  • 80:20 - 80:25
    the wrong way. When I got here, what I
  • 80:25 - 80:27
    did not do was go to the grocery store
  • 80:27 - 80:29
    and walk down the aisles and say "What do
  • 80:29 - 80:31
    I want to eat?". I did not say "I like
  • 80:31 - 80:32
    strawberries. I am going to grow
  • 80:32 - 80:34
    strawberries.". Instead, I talked to all
  • 80:34 - 80:36
    of the locals. I said "What grows so
  • 80:36 - 80:40
    ridiculously well and has so few pests
  • 80:40 - 80:44
    that a fool could not possibly kill it?".
  • 80:44 - 80:47
    I said, I am going to grow what grows the
  • 80:47 - 80:50
    easiest, has the fewest pests and is also
  • 80:50 - 80:53
    very nutrient-dense, or has a lot of
  • 80:53 - 80:57
    calories. That is what is was about. What
  • 80:57 - 81:00
    has been proven time and time again by
  • 81:00 - 81:02
    the locals? I did not come here and
  • 81:02 - 81:04
    reinvent anything. The only reason that I
  • 81:04 - 81:05
    am standing here today, after having
  • 81:05 - 81:07
    grown and foraged one-hundred percent
  • 81:07 - 81:08
    of my food, is because this is all of the
  • 81:08 - 81:11
    knowledge that is in this room already,
  • 81:11 - 81:13
    and in other people in this community.
  • 81:13 - 81:14
    All I did was take all that knowledge,
  • 81:14 - 81:17
    put it all together into one little
  • 81:17 - 81:19
    package to have me standing here at the
  • 81:19 - 81:21
    end of this year. As far as pests go, a
  • 81:21 - 81:24
    few things, there was one garden that I
  • 81:24 - 81:27
    worked with and there was the person in
  • 81:27 - 81:30
    the garden. I have fifty, sixty, seventy
  • 81:30 - 81:32
    different species growing in this garden.
  • 81:32 - 81:37
    She would always tell me about the one or
  • 81:37 - 81:39
    two plants that had pests on them. It
  • 81:39 - 81:41
    was a constant, "The pests are getting
  • 81:41 - 81:44
    these plants!". What I said was "Oh, we
  • 81:44 - 81:47
    have sixty-eight other plants that do not
  • 81:47 - 81:49
    have pests. Let's eat just eat those."
  • 81:49 - 81:50
    That is one of the most important
  • 81:50 - 81:52
    elements of [dealing with] pests,
  • 81:52 - 81:54
    diversity. If you have one-hundred
  • 81:54 - 81:56
    species and the pests are getting ten,
  • 81:56 - 81:58
    you still have ninety species to eat.
  • 81:58 - 82:02
    Diversity is key. Monoculture is going to
  • 82:02 - 82:05
    bring in pests. Polycultures are going to
  • 82:05 - 82:07
    reduce pests. Imagine if you have a line
  • 82:07 - 82:10
    of tomatoes. If you get worms here, they
  • 82:10 - 82:12
    just walk from tomato plant to tomato
  • 82:12 - 82:14
    plant to tomato plant. They just eat
  • 82:14 - 82:16
    themselves away. If you have a tomato
  • 82:16 - 82:17
    plant here and on the other side of the
  • 82:17 - 82:19
    garden and in between that you have got
  • 82:19 - 82:22
    basil and onions and such the pests,
  • 82:22 - 82:24
    amazingly, do not get to all of them.
  • 82:24 - 82:28
    Diversity. Spreading things out.
  • 82:28 - 82:31
    Intercropping, or polyculture. One
  • 82:31 - 82:33
    really important thing is that plants
  • 82:33 - 82:35
    basically have immune systems. Healthy
  • 82:35 - 82:38
    plants can defend themselves from pests.
  • 82:38 - 82:40
    You need healthy soil. You need the right
  • 82:40 - 82:43
    amount of sun. If a plant does not have
  • 82:43 - 82:45
    enough sun, if it is in too much shade,
  • 82:45 - 82:47
    that often is what will bring in the
  • 82:47 - 82:50
    pests. Aphids, for example, if you see
  • 82:50 - 82:52
    aphids it is not "How do I get rid of
  • 82:52 - 82:53
    these aphids?". It is "What do I have to
  • 82:53 - 82:56
    change foundationally to make healthy
  • 82:56 - 82:58
    plants so that the aphids are not there.
  • 82:58 - 83:01
    That means planting the right things,
  • 83:01 - 83:04
    planting at the right time of year,
  • 83:04 - 83:08
    planting in the right places, using local
  • 83:08 - 83:10
    knowledge, doing what has been done for
  • 83:10 - 83:13
    decades. There are many ways to get
  • 83:13 - 83:15
    local knowledge, which is something I am
  • 83:15 - 83:18
    going to get into. A little bit about my
  • 83:18 - 83:23
    health, this is me about eight month in
  • 83:23 - 83:26
    [to the project]. At that point I was not
  • 83:26 - 83:28
    catching enough fish. I was feeling
  • 83:28 - 83:30
    deficient [in nutrients]. I did not have
  • 83:30 - 83:31
    enough fat and I did not have enough
  • 83:31 - 83:33
    protein [in my diet]. I am pulling my
  • 83:33 - 83:36
    cheeks there because I started to feel my
  • 83:36 - 83:38
    body and I was like, "Man! I feel like my
  • 83:38 - 83:41
    skin is really loose!". I feel like my f
  • 83:41 - 83:44
    fat is gone. My brain was not functioning
  • 83:44 - 83:47
    as well. I was worried that I was not
  • 83:47 - 83:50
    getting enough fats. There was a rough
  • 83:50 - 83:53
    patch this summer. There were a good
  • 83:53 - 83:54
    number of times when I definitely thought
  • 83:54 - 83:57
    about giving up. I definitely want to
  • 83:57 - 83:59
    say, this was extremely difficult. It is
  • 83:59 - 84:01
    a dream because it is very, very
  • 84:01 - 84:03
    difficult, not something that is easy to
  • 84:03 - 84:05
    attain.. There were definitely many times
  • 84:05 - 84:07
    when I wanted to give up. This was one of
  • 84:07 - 84:10
    those times. I was feeling very gaunt and
  • 84:10 - 84:13
    like I was not getting what I needed. I
  • 84:13 - 84:15
    was pretty confident that it was fat and
  • 84:15 - 84:17
    it was protein. How I got to Wisconsin,
  • 84:17 - 84:20
    was I caught a ride with Jenn, one of the
  • 84:20 - 84:23
    Gardens for Single Moms recipients. She
  • 84:23 - 84:25
    happened to be going to Chicago two days
  • 84:25 - 84:27
    before I was trying to go to Chicago, so
  • 84:27 - 84:30
    I drove up there with her. I stayed at my
  • 84:30 - 84:33
    aunt's twenty-third story apartment in
  • 84:33 - 84:37
    Chicago. Then it only got worse because I
  • 84:37 - 84:39
    was sitting in a car, sitting in an
  • 84:39 - 84:41
    apartment and mostly eating carbs and did
  • 84:41 - 84:45
    not have the fat. That was a really hard
  • 84:45 - 84:48
    time I had my ups and downs, but that is
  • 84:48 - 84:50
    when I caught fish. I had one of my
  • 84:50 - 84:52
    lowest days, I caught a twenty-pound lake
  • 84:52 - 84:55
    trout. That would have fed me for three
  • 84:55 - 84:59
    weeks, at a pound per day. It is one of
  • 84:59 - 85:01
    the fattiest fish there is. Basically, it
  • 85:01 - 85:04
    was exactly what I needed and I put it
  • 85:04 - 85:06
    back in the water because it was too
  • 85:06 - 85:09
    big. At that point, lake trout are all
  • 85:09 - 85:15
    female. They are the producers for that
  • 85:15 - 85:18
    population. They produce so much. Here I
  • 85:18 - 85:20
    had exactly what I needed, what I was
  • 85:20 - 85:22
    craving, but I could not eat it. I put it
  • 85:22 - 85:27
    back in the water. That hurt me for days!
  • 85:27 - 85:29
    I did rebound. I caught enough fish. I
  • 85:29 - 85:33
    got the venison. At the end of my time in
  • 85:33 - 85:36
    Wisconsin, I actually spoke at UW
  • 85:36 - 85:38
    Lacrosse where I went to college. They
  • 85:38 - 85:40
    happened to have a dunk tank where I
  • 85:40 - 85:42
    could get my body fat composition
  • 85:42 - 85:44
    [measured]. I got it and it was fifteen
  • 85:44 - 85:47
    percent. I had built my fat back up and
  • 85:47 - 85:50
    I gained it back. Fifteen percent is
  • 85:50 - 85:53
    healthy fat, more than I would expect on
  • 85:53 - 85:57
    myself and I maintained my weight. I
  • 85:57 - 85:59
    started at one-hundred-fifty-three-point
  • 85:59 - 86:04
    four pounds and the night before I
  • 86:04 - 86:06
    finished, on day one-hundred-sixty-five I
  • 86:06 - 86:08
    weighed one-hundred-fifty-five pounds. On
  • 86:08 - 86:11
    the morning of my first day finishing I
  • 86:11 - 86:12
    weighed one-hundred-fifty-two-point-
  • 86:12 - 86:15
    eight, so point-eight pounds less. It is
  • 86:15 - 86:17
    amazing, I have weighed myself a lot.
  • 86:17 - 86:18
    You start to realize how much your weight
  • 86:18 - 86:20
    can fluctuate. It fluctuates by about
  • 86:20 - 86:23
    seven pounds a day. You can pee out a
  • 86:23 - 86:26
    gallon of water per day and that this
  • 86:26 - 86:27
    eight-point-eight pounds, so you are
  • 86:27 - 86:29
    shedding a lot of weight in one day just
  • 86:29 - 86:33
    through fluids and food. Basically, my
  • 86:33 - 86:37
    weight stayed about as steady as I could
  • 86:37 - 86:40
    possibly imagine and I did not get sick
  • 86:40 - 86:44
    once. I think it is safe to say that I
  • 86:44 - 86:51
    did it! [Audience laughs and cheers,
  • 86:51 - 87:03
    applauds] I have been doing it for a
  • 87:03 - 87:06
    while now. so I am a little nonchalant
  • 87:06 - 87:08
    about it because it kind of just feels
  • 87:08 - 87:09
    like, "Yeah, I did it." but it was
  • 87:09 - 87:14
    something that I had set out to do
  • 87:14 - 87:19
    forever. I want to end by sharing a whole
  • 87:19 - 87:22
    bunch of resources and then we will have
  • 87:22 - 87:25
    time for questions. I am going to go
  • 87:25 - 87:27
    through a bunch of resources. Now, I have
  • 87:27 - 87:30
    all of this information online at
  • 87:30 - 87:34
    robgreenfield.tv/grow. Many of the things
  • 87:34 - 87:36
    that I talked about tonight, but
  • 87:36 - 87:38
    certainly all of these resources are
  • 87:38 -
    listed on that page. You do not have to
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    cram it all down and this talk is being
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    recorded. Have these cameras been going
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    this whole time? Alright, so this talk is
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    being recorded and will be on my YouTube
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    channel, which is just
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    youtube.com/robgreenfield. You can watch
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    this and I will have all of the links in
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    the description there. I designed it so
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    that you don't have to suck all of this
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    in in one night. I am going to go through
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    these resources. First, events, classes,
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    groups. The most important thing is
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    community. As I said, the only reason I
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    am standing here today, period, is
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    because of community. I could not have
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    done this alone, not even remotely. It is
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    all through community. The idea of this
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    is not that any of us have to grow and
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    forage [one-hundred percent] of our own
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    food. we have an amazing community right
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    here where we can share. We can trade.
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    We can ask each other what we need. That
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    does not have to stop with just food. If
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    you look at this room, we have doctors.
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    We have lawyers. We have teachers. We
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    have permaculturists and growers. We have
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    most things in here and we can exchange
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    those things and improve our communities
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    without having to ship our money to these
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    corporations in far-off places. Starting
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    with community, that is where I am going
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    to start. Orlando Permaculture, where we
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    are standing right now. Definitely my
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    favorite community in Central Florida.
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    That is why I came to Orlando, because of
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    Orlando Permaculture. Foraging. Green
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    Dean, one of the greatest foragers in the
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    United States. He has got the most-
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    watched foraging YouTube channel. He
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    does classes in Orlando at least once a
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    month and all over the state of Florida.
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    We have an amazing resource in Green
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    Dean. Andy Firk, another amazing forager.
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    Definitely, I have to say, my favorite
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    human being that I have met in the state
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    of Florida. If you get a chance to hang
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    out with Andy Firk and do one of his
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    classes, it is social activism and plants
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    all in one. It is amazing. John Martin is
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    now an expert mushroom guy, "Fungi John".
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    Where is John? I know he is here. There
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    is John over there. [Faint applause]
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    Yeah, we will give him a round of
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    applause! [Audience applauds] When I got
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    here, John was not teaching classes yet.
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    This is something he started doing within
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    the last year. He is one of the mushroom
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    experts of the area. He teaches classes.
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    Fungi John. UF IFA IFAs Extension, that
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    is an amazing resource. I got so much
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    through them. They have a master
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    gardening program, which is a great
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    resource. Central Florida Fruit Society,
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    that is where I learned so much of what I
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    needed to know about what fruit trees to
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    plant for my community fruit trees
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    program. They have monthly meet-ups. Some
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    bigger events, there are the Permaculture
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    Convergences. There are local ones and
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    then there are the state-wide ones. Those
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    are an amazing place to meet local
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    permaculturists. Earth skills gatherings
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    are truly amazing. I went to that both
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    years I was here, highly recommend it.
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    The Florida School of Holistic Living is
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    all about holistic medicine and holistic
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    health, highly recommend getting involved
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    with that. They have the Florida Herbal
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    Conference once per year. Sustainable
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    Kashi is a place where I have done a lot
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    of my learning. They have free
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    permaculture classes on Wednesdays. There
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    are lots of events. John just hosted a
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    mushroom foraging class there a couple
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    of weeks back, for example. Lots of
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    opportunities there. I have not named all
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    of them, but those are some of the
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    amazing resources we have locally. Some
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    online resources, one of my favorites is
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    Pete Kanaris. I was lucky enough to get
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    to spend a lot of my time [with Pete]. He
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    is one of the reasons I am still standing.
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    He took me out fishing. He is an amazing
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    friend and an amazing resource. His
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    YouTube channel is Green Dreams Florida.
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    So much knowledge on there. Again, UF
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    IFIS Extension is a great resource. Green
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    Dean, eattheweeds.com, David The Good:
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    The Survival Gardener, so much education
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    came from him. Andy Firk, I mentioned
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    him. Again, my website is
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    robgreenfield.tv/growflorida, or just
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    /grow. That is just an accumulation of
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    all of this put into one place for you.
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    Another one is Terry Meer. His [website]
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    is terrymeer.com/resources. That is a
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    really great resource guide that puts
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    a lot of the events and the groups and
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    such. Some nurseries, my favorite
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    probably is HEART, Josh Jamison. He is
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    one of the amazing, solid foundations of
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    this community. Definitely go take a tour
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    there. Their plants are some of the most
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    affordable because their mission is not
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    to make money. Their mission is to spread
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    plants and plant knowledge. HEART Village
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    Nursery. ECHO Global Farm, that is down
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    in South Florida. I actually never made
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    it there, but it is an amazing resource.
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    A Natural Farm and Education Center, that
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    is an amazing resource for fruit trees.
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    That is where I got the majority of my
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    fruit trees for this year. South Seminole
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    Farms and Nursery, Green's Nursery, Green
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    Dreams, Pete Kanaris also has a nursery
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    over by Tampa. You do not have to buy
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    plants. The amazing thing about plants is
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    that they reproduce on their own. Are
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    there plants back there right now? Are
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    those flowers? We do have a plant raffle
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    tonight. Every month there is a plant
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    raffle, right? Every month that you come
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    here you can take plants with you. There
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    are plant swaps. There are plant raffles.
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    It is about connecting. I have this. you
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    have that. You do not have to buy plants.
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    I have enough yuca cuttings for everyone
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    in this room. Unfortunately, I do not
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    have them with me, but that all came from
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    a few cuttings in the first place. Simple
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    Living Institute, they do plants. Orlando
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    Permaculture. Leu Gardens has a plant
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    sale. Just meeting permaculturists, talk
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    to people. Ask if you can go over to
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    their garden and share knowledge. They
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    key to a permaculturist's heart is
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    helping them. doing work. that is the key
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    to any gardener's heart, doing some work
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    and helping them. Whatever that is:
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    weeding, shoveling, putting down compost.
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    It is usually the labor that is needed
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    because gardening takes work. Earn some
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    plants by putting in time at a garden, or
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    at a permaculture food forest. Another
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    nursery that I visited is Sow Exotic. That
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    was a really great nursery about an hour
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    south of here. Local seeds, when I got
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    here I asked around, even Orlando
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    Permaculture. I said "Where can I get
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    local seeds?" and they all said, "There
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    is no local seed company.". I said "No
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    way! There has got to be a local seed
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    company.". I search it out and I found
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    three local seed companies. There is
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    Crispy Farms in Apopka. They only have
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    about thirty varieties of seeds, but they
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    are all great varieties that grow really
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    well here. Crispy Farms is an incredible
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    little place to get seeds. Whitwam
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    Organics is over in Tampa. Southern
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    Heritage Seed Collective, Melissa DeSa is
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    the seed genius of Central Florida, I
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    would say. They are a non-profit. They
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    are spreading seeds. They probably have
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    fifty, one-hundred different varieties
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    and they grow all of them in Gainesville
  • Not Synced
    for the most part. Not local seeds:
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    Southern Exposure Seed Exchange, Johnny's
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    Selected Seeds, Seeds Savers Exchange,
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    Baker Creek Heirloom Seeds, High Mowing
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    Seeds and Seeds of Change are all some
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    great places that you can buy online. A
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    couple of local books, my favorites
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    listed here, Robert Boden's "Florida
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    Fruit and Vegetable Gardening." That is
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    more annual-based, but reading that
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    really gives you the basic knowledge you
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    need of understanding Central Florida.
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    That was my holy grail of a book starting
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    [out]. If it is not really perennials. It
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    is more annuals. Perennials, David The
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    Good is a great resource as were his
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    books. [They are] very small books that
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    have the information you need like,
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    "Create your own Florida Food Forest" and
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    "Totally Crazy Easy Florida Gardening"
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    the plants that grow ridiculously well
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    that you cannot kill. Peggy Lantz,
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    Florida's Edible Wild Plants" is a
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    foraging book that I really recommend.
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    Marabou Thomas has a cookbook. A home
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    garden cuisine toolkit for the sub-
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    tropics. Really highly recommend that
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    book. It is a beautiful one. James
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    Steven's "Vegetable Gardening in Florida."
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    This is Marabou right here! He is not
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    here tonight because he is a genius who
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    is at home always toiling away. I was
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    lucky to get to go over to his house a
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    couple of times and he came over to
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    mine. He taught me about yam flour and
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    yuca flour. He is a genius. If you can
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    tap into that knowledge, one way to do
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    that is through his book. This is him
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    making tortillas without oil from flour
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    that we made from my garden. That is
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    something that he has been perfecting.
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    I do not know a whole lot of people who
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    do [that]. That is an amazing book. His
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    Instagram page is a really nice resource
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    too. Some not local books, there are so
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    many books, but I am just naming a few:
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    "Perennial Vegetables" and "Paradise Lot"
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    by Eric Toensmeier, "Gaia's Garden: A
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    Guide to Home Scale Permaculture" are two
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    great permaculture books, just to name a
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    couple. I love Michael Pollan. His books
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    are some of the foundations to me
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    questioning the globalized food system.
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    If you want to understand even big
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    organic, Michael Pollan's books are
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    fantastic. Sandor Katz, "Wild
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    Fermentation," that is not just a
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    revolution of our food. It is really a
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    revolution of our mind. He is an
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    incredible author and person. Some garden
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    resources: I mentioned mulch, you got your
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    local tree companies, and then
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    getchipdrop.com. This is where you get
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    the mulch. Compost, you get that from
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    Monterey Mushrooms, or you can get it
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    from the city. Our yard waste gets turn
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    into compost. Oh, and we got the new
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    compost program started by Charlie! You
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    can do that was well. Cardboard, again,
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    grocery, liquor, appliance stores. If you
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    want to do rainwater harvesting, just
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    type "rainwater harvesting" into Craig's
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    List and you will be able to find barrels
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    and totes and materials for that. Drip
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    irrigation you can just get at hardware
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    stores and online. Those are kind of my
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    main ingredients besides the plants that
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    I mentioned. As far as this project,
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    other resources: my YouTube channel is
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    where I produced a lot of videos about
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    this year. If you want to learn more, or
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    you want to take tours of my gardens,
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    spend time virtually in the garden with
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    me, because you will not be able to in
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    real life because I am leaving in a few
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    days. YouTube.com/robgreenfield has these
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    videos. I am putting out a video soon
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    that is "How to turn your lawn into a
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    garden." A lot of the resources for this
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    project, if you go to
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    robgreenfield.tv/foodfreedomfoods, it
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    lists the three-hundred foods that I
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    foraged this year and grown with links to
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    a lot of them. Slash food freedom meals,
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    that lists every meal for the last three-
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    hundred-sixty-five days and every snack.
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    Slash food freedom photos is photos of
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    many of my meals and my foods where you
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    can learn more. Slash food freedom rules
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    is all the guidelines behind this year.
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    Slash food freedom why is why I did this
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    and more about that. Lastly, the book!
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    I do have a book, not out yet. It will
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    some out December of 2020 with New
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    Society Publishers. One-hundred percent
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    of the proceeds of that book [sales] are
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    donated to non-profits that are working
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    on the food solutions, working to create
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    a more sustainable and just food system.
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    I am not out to make money from food at
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    all, really. I think food is a basic
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    human right. I want to empower others to
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    grow their own food. This book, I think
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    it will be maybe the most powerful thing
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    that I have ever put out. I highly
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    recommend it. I will be on a book tour
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    here when that book comes out, end of
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    2020 / beginning of 2021. I will be doing
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    a talk with that book as well. As far as
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    the media behind this, I want to thank
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    Sierra Ford Photography. My friend Sierra
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    Ford, she took a lot of these photos as
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    well as Danielle Werner at Live Wonderful
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    Photography. As far as my videos that you
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    have seen over the year, John VonMutius
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    Brandon Carey and Paul O'Neill, so I want
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    to thank them for that. Most importantly,
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    I want to thank the Orlando Permaculture
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    community. I have said it one-hundred
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    times, but all of this is a matter of
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    community. It has been incredible to be
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    here for the last two years. You made
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    Orlando a more than tolerable place, a
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    beautiful place to spend the last two
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    years. I could not have done any of this
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    without you, so thank you to Orlando
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    Permaculture. Thank you to Sarah Robinson
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    for always hosting me in her house, in
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    her church, wherever! I want to say thank
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    you to Lisa Ray who hosted me in her
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    backyard and all of the fun stuff we went
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    through, especially the team at Orlando
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    Permaculture: Jeff and David and Kaitlin
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    and thank you all for that and the whole
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    Orlando Permaculture. To Daniel for all
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    of the good times we had together and for
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    the great kombucha. The list could
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    absolutely go on. Thank you everyone so
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    much for being a part of this journey.
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    [Audience applauds] So how long was that?
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    How long was I talking? [Conversation off
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    stage] Almost two hours! [Audience laughs]
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    Oh my gosh! There was a lot of information
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    to go through! What time is it?
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    [Conversation off stage] Nine o'clock?
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    That is the longest talk of all time at
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    Orlando Permaculture. I guess we do not
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    really have time for questions then,
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    right? Ok well, I will be around and
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    hugs. I love hugs so come give me a hug.
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    I love you all very much. Next up, Jeff
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    Trepani! [Audience applauds] Two hours!
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    Jeff: I want to thank you so much. You
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    have been such a great inspiration,
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    motivation for us and helping us to get
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    more publicity as well and get more people
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    here learning about things. So, I want to
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    thank you a lot. I am going to miss you,
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    definitely. I am going to be thinking
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    about you when I drive by the house and
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    the property and everything. It is a great
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    thing having you here.
Title:
Grow and Forage 100% of Your Food in Central Florida: Rob Greenfield at Orlando Permaculture
Description:

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Video Language:
English
Duration:
01:42:44

English subtitles

Incomplete

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