Grow and Forage 100% of Your Food in Central Florida: Rob Greenfield at Orlando Permaculture
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0:00 - 0:03I've been exploring food for about a
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0:03 - 0:06decade, since 2011, when I woke up to
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0:06 - 0:08the globalized, industrialized food system
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0:08 - 0:10and realized it was basically causing
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0:10 - 0:12destruction to everything that I loved.
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0:12 - 0:14To people, to the planet, to other
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0:14 - 0:18species. The thing was I realized it was
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0:18 - 0:21not just the globalized, industrialized
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0:21 - 0:23food system, but I was a part of that.
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0:23 - 0:25Everything that I was eating was being
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0:25 - 0:28shipped long distances across the world.
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0:28 - 0:31It was in packages, in plastic that was
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0:31 - 0:33leaving trash behind for future
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0:33 - 0:34generations. It was sprayed with
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0:34 - 0:37pesticides. it was animals raised in
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0:37 - 0:38horrible conditions. I realized I was a
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0:38 - 0:42part of all of that. That was back in
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0:42 - 0:452011. I decided I was going to change
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0:45 - 0:47my life to eat in a way that didn't
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0:47 - 0:50consume the planet, but actually helped
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0:50 - 0:55the planet. I had a big question from the
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0:55 - 0:56from the very beginning, but it was a far
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0:56 - 1:00off question. "Would it be possible to
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1:00 - 1:03actually step away from this globalized,
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1:03 - 1:05industrialized food system?" "Would it be
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1:05 - 1:09possible to step away from big ag and
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1:09 - 1:11actually produce all of my own food?"
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1:11 - 1:15"Could I grow and forage one-hundred
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1:15 - 1:16percent of my food?" That has been a
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1:16 - 1:19question for about eight years now. About
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1:19 - 1:22two years ago I decided I was actually
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1:22 - 1:24going to find the answer to that question
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1:24 - 1:26not just by looking at the internet,
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1:26 - 1:28which I did and I could not find anyone
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1:28 - 1:29doing it . I decided I was going to find
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1:29 - 1:32the answer by doing it and seeing if it
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1:32 - 1:35was possible. Could I grow and forage
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1:35 - 1:37everything that I eat for an entire year?
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1:37 - 1:40Nothing packaged or processed, nothing
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1:40 - 1:43shipped long distances, no pesticides,
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1:43 - 1:45literally knowing every ingredient that I
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1:45 - 1:47put in my body, including the medicine as
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1:47 - 1:51well (my food being my medicine).That is
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1:51 - 1:53why I ended up in Orlando Florida.That is
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1:53 - 1:56why I'm here today. I'm standing here
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1:56 - 1:58because I finished the year two days ago.
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1:58 - 2:02Today is the second day after growing and
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2:02 - 2:06foraging one-hundred percent of my food.
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2:06 - 2:10(crowd claps and cheers)
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2:10 - 2:12Proof that it is indeed possible!
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2:12 - 2:15I am the one standing here tonight, but I
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2:15 - 2:17am only proof that the community can do
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2:17 - 2:19this. There is no way that I could have
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2:19 - 2:20done this without the people in this
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2:20 - 2:23room. Orlando Permaculture being a big
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2:23 - 2:25big part of it. Hundreds of people! It
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2:25 - 2:27took hundreds of people to feed me, not
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2:27 - 2:30by bringing my food to me, or farming it
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2:30 - 2:33for me, but through the knowledge, the
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2:33 - 2:36education, the spending time with people,
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2:36 - 2:38getting plants from people. The only
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2:38 - 2:40reason I was able to do this is because
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2:40 - 2:46of the community. Why Orlando? Why did I
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2:46 - 2:49choose to live in Orlando? I was passing
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2:49 - 2:52through here for the first time in 2016.
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2:52 - 2:55I was invited to speak connected with
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2:55 - 3:00Orlando Permaculture and Fleet Farming.
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3:00 - 3:02My partner at the time, Cheryl and I just
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3:02 - 3:05felt welcomed here. We had been travelling
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3:05 - 3:08all over. We had not felt more welcome
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3:08 - 3:11than right here. We were telling people
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3:11 - 3:13that we were looking for a spot to
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3:13 - 3:15possibly settle down and I had this
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3:15 - 3:17project in mind. People said "Yeah, come
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3:17 - 3:23here!" We felt very welcomed, but also the
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3:23 - 3:24thing that I liked about Orlando is there
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3:24 - 3:28is a community, but there's a blossoming
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3:28 - 3:30community. I wanted to be in a place where
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3:30 - 3:35I could affect positive change. That did
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3:35 - 3:37not mean, for me, being in Berkeley
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3:37 - 3:39California where there's already a lot
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3:39 - 3:42of change makers. I could make a
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3:42 - 3:44difference, but there is already a lot
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3:44 - 3:47going on, but not rural Alabama where
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3:47 - 3:49people would not really listen to me.
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3:49 - 3:51Central Florida and Orlando is this great
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3:51 - 3:54great middle ground right now where there
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3:54 - 3:56are a lot of people (as you can see in
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3:56 - 3:57this room) that really care about this.
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3:57 - 4:00We all know where we are. We are in
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4:00 - 4:04Orlando, one extremely consumer-istic
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4:04 - 4:07city. That was one of the reasons that I
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4:07 - 4:08chose Orlando.I felt it was the right
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4:08 - 4:10place to make a difference. The other
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4:10 - 4:13part was the year-round growing season.
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4:13 - 4:15I thought that if I have a chance to do
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4:15 - 4:17this Orlando is a really good place to
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4:17 - 4:19give it my first shot. The reason why I
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4:19 - 4:23wanted to do it in one of the easier
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4:23 - 4:26places is because going into this, I had
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4:26 - 4:30next to no actual growing experience.
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4:30 - 4:34When I moved to Orlando, before this I had
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4:34 - 4:36only had a couple of small raised beds
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4:36 - 4:39back in San Diego.I grew a little bit of
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4:39 - 4:43greens, some herbs and some tomatoes. I
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4:43 - 4:45looked back at that and all the mistakes
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4:45 - 4:47I was making were just crazy. There was
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4:47 - 4:49a tomato hornworm and I thought that it
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4:49 - 4:52that it was so cute. I loved it. I let it
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4:52 - 4:56eat my tomatoes, my tomato plant. Tonight
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4:56 - 4:58I was going through my old photos to find
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4:58 - 5:03photos to show you.This is the small,
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5:03 - 5:05little greenhouse that I made when I first
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5:05 - 5:08got here. I look back and I know how
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5:08 - 5:11little I knew then, because there's no
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5:11 - 5:14sunlight hitting this greenhouse. This is
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5:14 - 5:17is under a balcony. There's no way those
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5:17 - 5:21plants would grow. When I moved here I
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5:21 - 5:23did not know how much water to put on
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5:23 - 5:28seeds, I did not know how much sunlight a
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5:28 - 5:30garden needed. I was just figuring out all
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5:30 - 5:33of the most basic things. I was trying to
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5:33 - 5:39do it quickly.My plan was to have six
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5:39 - 5:42months of getting here before I started
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5:42 - 5:44my year of growing and foraging all of my
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5:44 - 5:47of my food. I had another big problem,
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5:47 - 5:49and that was that I did not own any land.
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5:49 - 5:52I arrived here not only not knowing how
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5:52 - 5:56to grow food, but also not owning any
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5:56 - 5:58land, and also not having a lot of
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5:58 - 6:01experience in the state of Florida. I had
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6:01 - 6:03I had been coming here since I was
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6:03 - 6:06sixteen, fishing and things like that,
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6:06 - 6:07but never had paid attention to the
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6:07 - 6:10plants. I certainly had never grown any
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6:10 - 6:12any food here. I was new to growing, I
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6:12 - 6:15was especially new to Florida and I
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6:15 - 6:17I arrived here with just backpack.
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6:17 - 6:20Everything I owned fit into a backpack
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6:20 - 6:22and I had a few connections. I met Sarah
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6:22 - 6:24right here at this church at a Fleet
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6:24 - 6:27Farming dinner when I passed through.
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6:27 - 6:30When I got here she was one of the first
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6:30 - 6:31people that I talked to. I said "Hey
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6:31 - 6:33Sarah, what do you think about me staying
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6:33 - 6:35in your guest bedroom and turning your
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6:35 - 6:37your yard into a garden in exchange?"
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6:37 - 6:40That is what I did, This is Sarah's front
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6:40 - 6:43yard two years ago. As you can see,
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6:43 - 6:45Sarah's yard was grass but she had a
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6:45 - 6:47dream. That dream was to turn it into an
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6:47 - 6:50abundant garden.This picture was taken
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6:50 - 6:53about a month ago.Today I actually had a
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6:53 - 6:56really beautiful experience, I was
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6:56 - 6:59standing right about where you see me
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6:59 - 7:03now. I realized I was way higher up than
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7:03 - 7:06the land around me. You can see where I
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7:06 - 7:08am, and you can see the sidewalk. You can
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7:08 - 7:10see there's quite a bit of height there.
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7:10 - 7:16I dug down to see what was below me.
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7:16 - 7:20What it started with was sand. Most of
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7:20 - 7:22you live around here.You know that we are
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7:22 - 7:26basically a former beach, a former ocean
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7:26 - 7:30under the water.Starting with sand I had
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7:30 - 7:33to turn that into a garden. Two years
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7:33 - 7:35later, I started to dig down, today. It
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7:35 - 7:39was nothing but black loamy soil for
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7:39 - 7:42about six to eight inches. The reason I
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7:42 - 7:43was standing that high is because that is
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7:43 - 7:46all fertility that was created over the
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7:46 - 7:50last two years. I'm going to show you how
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7:50 - 7:52I managed to turn front yards into
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7:52 - 7:55gardens as one of the things today. As
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7:55 - 7:58far as preparation, the idea was that I
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7:58 - 8:01was going to give myself six months to
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8:01 - 8:04prepare before I was going to launch into
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8:04 - 8:07into growing and foraging all of my food.
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8:07 - 8:09The reason I was so quick about it was
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8:09 - 8:11because I've been a travelling person for
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8:11 - 8:15really the last, kind of forever. At
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8:15 - 8:20least since 2011, I have never stayed in
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8:20 - 8:23one place where I could really grow food.
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8:23 - 8:25That was one of the reasons I didn't
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8:25 - 8:26know the answer to that question: "Could
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8:26 - 8:28I grow and forage all my food?" When I
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8:28 - 8:30lived in San Diego I traveled six months
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8:30 - 8:32months of the year. Before that I was
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8:32 - 8:36consistently traveling. I did not think I
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8:36 - 8:38I would want to stay here for too long.
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8:38 - 8:40That is why I gave myself six months to
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8:40 - 8:43prepare, then a year living here. That
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8:43 - 8:44would be eighteen months staying put,
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8:44 - 8:46which would be the longest that I had
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8:46 - 8:49stayed put since I became unable to stay
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8:49 - 8:52put, I suppose. I gave myself six months.
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8:52 - 8:56I started trying to figure things out.
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8:56 - 8:58I connected with local resources. One of
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8:58 - 9:00the first places I came was here to
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9:00 - 9:02Orlando Permaculture. I started to buy
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9:02 - 9:04local seeds. I searched out local seed
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9:04 - 9:07companies. I search out local nurseries.
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9:07 - 9:09I went to classes like "Foraging with
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9:09 - 9:12Green Dean" and Andy Firk. I went to the
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9:12 - 9:15local earth skills gathering and any
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9:15 - 9:18opportunity I had. I found local books.
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9:18 - 9:21I found websites like Eat the Weeds and
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9:21 - 9:25Survival Gardener. I tried to soak in as
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9:25 - 9:26much knowledge as I could. It was
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9:26 - 9:28basically my full-time job to try to
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9:28 - 9:31figure out how to grow and forage all of
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9:31 - 9:33my food. These are some of the beginning
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9:33 - 9:36plants, getting some trays and starting
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9:36 - 9:38to plant seeds. I accumulated everything
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9:38 - 9:40one little bit at a time. Some of the
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9:40 - 9:43seeds were brought from companies in
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9:43 - 9:45other in other parts of the United States
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9:45 - 9:47like Baker's Creek Seed Company, for
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9:47 - 9:49for example. Most of it was local. Some
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9:49 - 9:52of it was Palmer's dumpster, for example,
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9:52 - 9:54down the street from here. That is where
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9:54 - 9:56I got my sweet potato slips to start of
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9:56 - 10:00with The six months turned into a little
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10:00 - 10:03bit longer. It ended up ten months before
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10:03 - 10:05I actually decided to get started. "Grow
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10:05 - 10:11Food Not Lawns," that's probably a saying
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10:11 - 10:13that all of you have heard before, but
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10:13 - 10:17that was really my core to being able to
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10:17 - 10:19do this here. Being in the city of
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10:19 - 10:23Orlando poses challenges compared to
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10:23 - 10:26being on say, a farm, having that small
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10:26 - 10:29space. What I did was I met people in the
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10:29 - 10:31community and just like I did with Sarah,
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10:31 - 10:37I put six plots through out this
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10:37 - 10:39neighborhood, the Audubon Park
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10:39 - 10:41neighborhood where I grew my food. I had
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10:41 - 10:45that spread out in different areas. This
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10:45 - 10:48was the first garden.This is probably a
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10:48 - 10:51month into the project. I can see I was a
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10:51 - 10:54a little fatter before this year started.
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10:54 - 10:58I lost a little bit of weight. The idea of
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10:58 - 11:01"growing food not lawns," I like to keep
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11:01 - 11:03things pretty simple. I am going share a
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11:03 - 11:06little bit about how to turn your yard
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11:06 - 11:09into a garden. For that there are six
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11:09 - 11:15basic ingredients: cardboard, mulch, soil
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11:15 - 11:21or compost, water, sun, and plants, the
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11:21 - 11:24basics to turning a yard into a garden.
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11:24 - 11:27First, you lay down cardboard. You can
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11:27 - 11:30get cardboard for free from dumpsters,
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11:30 - 11:33grocery stores, restaurants, and liquor
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11:33 - 11:35stores If you go to appliance shops that
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11:35 - 11:36sell things like refrigerators your job
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11:36 - 11:38Twill be a lot easier because they have
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11:38 - 11:41huge pieces of cardboard. Take all the
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11:41 - 11:43tape off. Take the staples off and lay
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11:43 - 11:46that down. The idea of that is to kill
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11:46 - 11:48the grass. Every plant needs to
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11:48 - 11:50photosynthesize and if it has no sun, it
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11:50 - 11:53it can't create energy and it will die
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11:53 - 11:55over time. That cardboard would not stay
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11:55 - 11:57not stay put on its own. It is just the
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11:57 - 11:59first ingredient. Over that you lay
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11:59 - 12:03mulch. You lay about one foot of mulch.
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12:03 - 12:06You can see the mulch here. One of the
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12:06 - 12:09big focuses of this is "How can we
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12:09 - 12:11utilize resources that would otherwise
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12:11 - 12:13be completely wasted and do things in a
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12:13 - 12:18very inexpensive way?". Mulch is actually
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12:18 - 12:19the waste product of tree trimming and
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12:19 - 12:23tree cutting down companies. A lot of the
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12:23 - 12:24of the time, they actually take that to
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12:24 - 12:26the landfill. It is something they have
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12:26 - 12:28to deal with. Instead, you can get them
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12:28 - 12:31to dump it into your yard. You can do
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12:31 - 12:34that through websites like getchipdrop.com.
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12:34 - 12:37I will have all of the resources listed
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12:37 - 12:39at the end. If you see one of those
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12:39 - 12:41companies, you can just walk up to them
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12:41 - 12:42in your neighborhood and say, "Hey, do
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12:42 - 12:45you want to dump that right on my front
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12:45 - 12:48yard?" Cardboard, mulch, the reason that
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12:48 - 12:51you have mulch are many. One, it
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12:51 - 12:52suppresses the grass to turn your yard
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12:52 - 12:55into a garden. Mulch holds in moisture.
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12:55 - 12:59Your lawn, if there is nothing there,
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12:59 - 13:02when it rains most of it runs right off
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13:02 - 13:04into the street. You loose that
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13:04 - 13:07opportunity Mulch holds that in. The
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13:07 - 13:08other thing mulch does is it breaks down
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13:08 - 13:12over time into soil. It also creates an
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13:12 - 13:15environment where microorganisms and
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13:15 - 13:18fungi, which are very important to
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13:18 - 13:21plants. It prevents erosion and holds in
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13:21 - 13:23nutrients. It has many, many functions.
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13:23 - 13:28The third ingredient is compost, or soil.
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13:28 - 13:29If you are living in a place like
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13:29 - 13:31Wisconsin, where I am from, there is a
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13:31 - 13:33lot of very rich soil and that might not
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13:33 - 13:36be needed. If you have a sandy yard, you
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13:36 - 13:39need to bring in some nutrients. I got
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13:39 - 13:41mushroom compost, which is a resource
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13:41 - 13:43that we are blessed to have in Central
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13:43 - 13:46Florida. It is a waste product of the
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13:46 - 13:49mushrooms that many of us buy at the
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13:49 - 13:52grocery stores. Mushroom compost was my
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13:52 - 13:55growing medium. Then sun, that is freely
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13:55 - 13:57available to us. There is not much we
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13:57 - 13:59have to do there. Water. Also something
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13:59 - 14:01that can be freely available to us from
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14:01 - 14:03the sky. We live in a place where we get
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14:03 - 14:06get a good amount of water year-round.
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14:06 - 14:08Even our dry time of the year, we still
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14:08 - 14:10get about three inches of rain per year.
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14:10 - 14:11If you are doing rain water harvesting,
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14:11 - 14:14you can capture a whole lot of that. The
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14:14 - 14:17other ingredients would be plants. You
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14:17 - 14:21can start from seeds, cuttings, and
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14:21 - 14:25buying potted plants. There are probably
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14:25 - 14:26some other ways to do it. I am still kind
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14:26 - 14:28of a rookie. I should say that from the
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14:28 - 14:32beginning. That is the basic ingredients
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14:32 - 14:33and that is what I did to turn the front
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14:33 - 14:36yards into gardens. What were the
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14:36 - 14:38guidelines for this project of growing
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14:38 - 14:41and foraging all of my food? What that
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14:41 - 14:43meant is obviously, no grocery stores, no
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14:43 - 14:47restaurants. That included my medicine,
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14:47 - 14:51so, no pharmacy. I had to grow or forage
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14:51 - 14:53my own medicines as well. A lot of people
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14:53 - 14:56know me for having done a lot of dumpster
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14:56 - 14:58diving to raise awareness about food
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14:58 - 14:59waste. Some people call that urban
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14:59 - 15:02foraging, but for this project that did
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15:02 - 15:06not count as foraging. The idea was, I
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15:06 - 15:08had already learned in the past that I
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15:08 - 15:10could live solely off food from grocery
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15:10 - 15:13store dumpsters. I wanted to step
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15:13 - 15:15away from big ag and see if I could live
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15:15 - 15:17independently of that, which would not
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15:17 - 15:19mean eating those foods from dumpsters.
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15:19 - 15:22No dumpster diving. No drinks at a bar.
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15:22 - 15:25no eating food from a friend's pantry.
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15:25 - 15:28No going to my friends' food forests,
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15:28 - 15:30because let's face it, if I ate at the
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15:30 - 15:33food forest life would have been too
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15:33 - 15:35easy. I would not have learned nearly as
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15:35 - 15:37much because this is Orlando Permaculture
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15:37 - 15:40there is dozens of food forests that I
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15:40 - 15:43could visit. No food forests. I literally
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15:43 - 15:45had to grow or forage everything for the
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15:45 - 15:50entire year. This picture is on day one.
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15:50 - 15:54That was November 11, 2018. You would
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15:54 - 15:57think when I finally began that I would
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15:57 - 16:00have maybe, eaten quite a few meals that
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16:00 - 16:04I had completely grow and foraged, but I
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16:04 - 16:07had a lot going on. My first meal was the
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16:07 - 16:09first meal that I had ever eating one-
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16:09 - 16:12hundred percent grown or foraged. When I
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16:12 - 16:13started on day one, I was definitely in
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16:13 - 16:16on the deep end. Jumping into the deep
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16:16 - 16:19end. Where did I live during this time?
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16:19 - 16:23My goal was originally to live off-grid
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16:23 - 16:25in the city and do all of this off the
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16:25 - 16:29grid as well. Over time, I realized that
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16:29 - 16:30off the grid would have been a whole
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16:30 - 16:32other level of the challenge that I was
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16:32 - 16:35not quite able to do. I was not off the
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16:35 - 16:37grid, but what I did is I built a tiny
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16:37 - 16:39house homestead. You can see it in the
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16:39 - 16:42back yard here. This is the drone shot.
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16:42 - 16:45Here is another picture of it from closer
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16:45 - 16:48up. The idea was to try to live in a way
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16:48 - 16:50where I was living as much as possible
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16:50 - 16:53in harmony with the earth, here in the
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16:53 - 16:56city and in a way that caused as little
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16:56 - 16:59harm to the earth. It might not seem like
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16:59 - 17:02it in the city of Orlando, but we are
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17:02 - 17:05indeed in a natural environment, of
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17:05 - 17:06sorts. Even though there is concrete
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17:06 - 17:09around, everywhere is nature. We are
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17:09 - 17:12nature. Even being in the city of Orlando
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17:12 - 17:14my idea was to be as integrated as
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17:14 - 17:17possible with the elements as I could,
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17:17 - 17:21to actually use resources as effectively
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17:21 - 17:24and as wisely as I could, and improve
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17:24 - 17:27the quality of life around me. At this
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17:27 - 17:29tiny house, a couple of the key things
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17:29 - 17:32for sustainable living: there was a basic
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17:32 - 17:36compost bin, which meant anything like
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17:36 - 17:39food waste, yard waste, paper, cardboard,
-
17:39 - 17:41all of that stuff could go right into the
-
17:41 - 17:44compost to build fertility for my
-
17:44 - 17:46gardens. There was rainwater harvesting.
-
17:46 - 17:48My shower was a rainwater harvesting
-
17:48 - 17:52system. That water that I used to
-
17:52 - 17:53shower, after it came off the roof from
-
17:53 - 17:57rain, after it cleaned me, it went onto
-
17:57 - 18:00bananas and then could grow bananas. The
-
18:00 - 18:03water from my kitchen was also from
-
18:03 - 18:05rainwater harvesting. After I washed
-
18:05 - 18:07dishes and washed my hands, that went
-
18:07 - 18:10behind the sink. That is called gray
-
18:10 - 18:12water. Back there I planted taro and
-
18:12 - 18:17turmeric. All of that [water] was also
-
18:17 - 18:21used to grow food. The idea of this is to
-
18:21 - 18:24keep the water on the land. It is the
-
18:24 - 18:26opposite idea of a lot of today's
-
18:26 - 18:30society. [If] you look at how the gutters
-
18:30 - 18:32any the downspouts are set up, it is to
-
18:32 - 18:35send the water off of your property into
-
18:35 - 18:37the street and then into our storm water
-
18:37 - 18:40run-off system. My goal was to try to
-
18:40 - 18:42keep as much of that water as possible,
-
18:42 - 18:45but still let it flow off during
-
18:45 - 18:47hurricanes. I am not talking about
-
18:47 - 18:50holding every ounce. That was the idea
-
18:50 - 18:53there, as well as fertility. Keeping all
-
18:53 - 18:55of that fertility on the land. I also
-
18:55 - 18:58had compost toilet, so I could use that.
-
18:58 - 19:04Over this year I grew and foraged three-
-
19:04 - 19:07hundred different foods. I grew one-
-
19:07 - 19:09hundred different foods in my garden and
-
19:09 - 19:13two-hundred different foods that I
-
19:13 - 19:15foraged. There are three-hundred sixty-
-
19:15 - 19:17five days in a year. What that means is
-
19:17 - 19:19that I foraged a new food for almost
-
19:19 - 19:23every single day of the entire year. That
-
19:23 - 19:26is quite a bit of diversity. A lot of
-
19:26 - 19:31people imaging that I would be missing
-
19:31 - 19:33all of the different tastes and favors,
-
19:33 - 19:35but the reality was that between the
-
19:35 - 19:37three-hundred different foods that I
-
19:37 - 19:40foraged, there was quite the diversity.
-
19:40 - 19:42I am going to walk you through that.
-
19:42 - 19:46A large part of tonight's focus is how
-
19:46 - 19:49you can do this. Not necessarily one-
-
19:49 - 19:52hundred percent, that is obviously really
-
19:52 - 19:54extreme and very challenging. How you can
-
19:54 - 19:57grow and forage, or how you can produce
-
19:57 - 20:00as much of your food as you would like
-
20:00 - 20:02to. I am going to go into detail with a
-
20:02 - 20:05lot of the actual points. One of the
-
20:05 - 20:08really important ones: so many people
-
20:08 - 20:11dream of self-sufficiency. It is the
-
20:11 - 20:15dream of millions of people to grow one-
-
20:15 - 20:17hundred percent of their food, to live
-
20:17 - 20:18off the land, to never have to take a trip
-
20:18 - 20:21to the grocery store. For most of us,
-
20:21 - 20:24that is really just a dream because the
-
20:24 - 20:27globalized food system is far too easy,
-
20:27 - 20:31far too far-reaching, far too convenient
-
20:31 - 20:33and alluring. Even the people that are
-
20:33 - 20:36largely living off the land, one of the
-
20:36 - 20:38biggest challenges is calories, actually
-
20:38 - 20:41growing all of your calories. Here in
-
20:41 - 20:45Florida. we are not in a grain state.
-
20:45 - 20:46You do not see big fields of wheat and
-
20:46 - 20:48corn and things like that out here.
-
20:48 - 20:51Grains were not going to be the way that
-
20:51 - 20:53I was going feed myself, like billions
-
20:53 - 20:56of people around the world do. Tubers
-
20:56 - 20:58are actually what we have going for
-
20:58 - 21:01ourselves in Central Florida. My first
-
21:01 - 21:03calorie crop is sweet potato. That is
-
21:03 - 21:06what I am holding in my had there. Some
-
21:06 - 21:07of the sweet potatoes were like what you
-
21:07 - 21:10would see at the store, small ones, but
-
21:10 - 21:12the biggest sweet potato was over five
-
21:12 - 21:14pounds. Image if you but a five pound
-
21:14 - 21:18bag of potatoes, one sweet potato can be
-
21:18 - 21:22that big or even larger. In a small area,
-
21:22 - 21:27definitely smaller than this stage, I
-
21:27 - 21:29grew about five-hundred pounds of sweet
-
21:29 - 21:32potato. It is truly one of the most
-
21:32 - 21:35powerful crops we have here in Central
-
21:35 - 21:39Florida. Not only can you eat the tubers,
-
21:39 - 21:40the potatoes themselves, but the greens
-
21:40 - 21:44are also edible. What I was told is that
-
21:44 - 21:49sweet potatoes are the most useful, as
-
21:49 - 21:50far as any crop goes, you can get more
-
21:50 - 21:54out of that per acre that any other crop
-
21:54 - 21:56that is grown because of the calories
-
21:56 - 21:58from the potato and then the nutrients
-
21:58 - 22:00from the greens. It is really important
-
22:00 - 22:02to look at all of the elements in the
-
22:02 - 22:04plant because most people who bought
-
22:04 - 22:06sweet potatoes at the store have never
-
22:06 - 22:08eaten a sweet potato green, but it is a
-
22:08 - 22:12really, really useful resource. Sweet
-
22:12 - 22:15potatoes were one of my main crops. Then,
-
22:15 - 22:17yuca is another one, also called
-
22:17 - 22:20cassava. Now, what you will see tonight
-
22:20 - 22:21with a lot of the plants that I am going
-
22:21 - 22:24to show you is that these are plants that
-
22:24 - 22:27most people in Caribbean cuisines and a
-
22:27 - 22:29lot of Central and South American
-
22:29 - 22:32cuisines, these are staple crops to
-
22:32 - 22:34them. If you go away from the South into
-
22:34 - 22:36much of the United States, these are
-
22:36 - 22:39foods that most people have never heard
-
22:39 - 22:42of. Many of these you will see as
-
22:42 - 22:45staples in much of the Caribbean, Central
-
22:45 - 22:47and South America. Yuca being one of
-
22:47 - 22:50those, or cassava. I am just going to
-
22:50 - 22:53say, it is not 'YUCK-ah.' That is
-
22:53 - 22:58y-u-c-c-a. YO"-ka is y-u-c-a. Yucca is a
-
22:58 - 23:01desert plant that does not produce big
-
23:01 - 23:05tubers. Yuca is a plant grows in the semi-
-
23:05 - 23:08tropics and tropics that produces big
-
23:08 - 23:12tubers. The nice thing about yuca is you
-
23:12 - 23:15can plant it along your fence line. All
-
23:15 - 23:17you have to do for yuca is get a cutting,
-
23:17 - 23:21which is a stick like what I am holing
-
23:21 - 23:22in my hand there, just a part of the
-
23:22 - 23:24stick. All around there are just the
-
23:24 - 23:26parts that I broke off that grows above
-
23:26 - 23:29the ground. Any one of those sticks, you
-
23:29 - 23:30just take that stick and you put it in
-
23:30 - 23:32the ground. That is going to turn into
-
23:32 - 23:35five pounds of yuca, or sometimes even
-
23:35 - 23:38fifteen pounds of yuca. This is what is
-
23:38 - 23:40called a 'survival crop.' One billion
-
23:40 - 23:43people around the world depend on yuca.
-
23:43 - 23:46The reason they depend on it is because
-
23:46 - 23:49it grows ridiculously easily, takes very
-
23:49 - 23:52few nutrients, and does not need much
-
23:52 - 23:55water at all. That makes it very much a
-
23:55 - 23:57survival crop. The other great thing
-
23:57 - 23:59about it is that you can leave it as your
-
23:59 - 24:02basic calorie bank in the ground. It can
-
24:02 - 24:05sit there for years. At Peanut Butter
-
24:05 - 24:07Palace, there is one that was there long
-
24:07 - 24:09before I got there and it is still there
-
24:09 - 24:11today and they can go down and dig that
-
24:11 - 24:14food out. It's a survival crop. It is not
-
24:14 - 24:16the most nutritious. It does not have a
-
24:16 - 24:18lot of nutrients, but it has calories. It
-
24:18 - 24:20is twice as calorie dense as sweet
-
24:20 - 24:24potato. Very important crop. I got my
-
24:24 - 24:27nutrients elsewhere. We will go into
-
24:27 - 24:29that, but calories came from tubers.
-
24:29 - 24:35Another tuber is wild yam, or dioscorea
-
24:35 - 24:37alata. I am not sure if I pronounced that
-
24:37 - 24:40correctly, but it is an idea. I mostly
-
24:40 - 24:42use common names rather than the genus
-
24:42 - 24:46and species. Wild yam. Winged yam. This
-
24:46 - 24:49is actually formerly a domesticated yam
-
24:49 - 24:52that got into the wild. The largest one
-
24:52 - 24:54that I dug up this year was with James
-
24:54 - 24:57and it was one-hundred fifty-seven
-
24:57 - 24:59pounds. I weigh one-hundred fifty-three
-
24:59 - 25:04pounds. A yam as heavy as me, and that is
-
25:04 - 25:05just one yam. Imagine how much food you
-
25:05 - 25:07can get out of that. That is thirty
-
25:07 - 25:10five-pound bags of potatoes for one yam.
-
25:10 - 25:16We found this wild yam in a reserve about
-
25:16 - 25:19ten miles west of here. Before I started,
-
25:19 - 25:21as I was preparing, I actually found a
-
25:21 - 25:23amount of it. There might be as much as
-
25:23 - 25:26one-thousand calories on the Cady Way
-
25:26 - 25:28Trail right over by the golf course,
-
25:28 - 25:31growing right along the golf course. That
-
25:31 - 25:33was actually on day one. I think one of
-
25:33 - 25:36my first meals was the wilds yams right
-
25:36 - 25:38there from the golf course. An amazing
-
25:38 - 25:41plant. You can also grow it. There are
-
25:41 - 25:43a lot of people who grow it in Central
-
25:43 - 25:45Florida. It is great for foraging for
-
25:45 - 25:48calories, or growing your own calories.
-
25:48 - 25:52Another really important crop for me this
-
25:52 - 25:54year has been papaya. It is absolutely,
-
25:54 - 25:56for Central Florida, one of the plants
-
25:56 - 25:57that I would recommend the most. You can
-
25:57 - 26:00eat papaya green. If you have ever had
-
26:00 - 26:02Thai papaya salad, for example, that is
-
26:02 - 26:05green papaya. There are so many ways you
-
26:05 - 26:06can prepare it. You can cut it up like
-
26:06 - 26:09potatoes and saute it. You can turn it
-
26:09 - 26:12into papaya kraut. Ferment it, which I
-
26:12 - 26:13am going to talk a little bit about
-
26:13 - 26:16later. It is not as dense in calories as
-
26:16 - 26:19the tubers, but still has quite a few
-
26:19 - 26:20calories. As you can see from this one
-
26:20 - 26:26tree, I had probably five papaya trees
-
26:26 - 26:28and i never ate five percent of the
-
26:28 - 26:31papayas that it put out. Papaya trees are
-
26:31 - 26:34a really, really worthwhile thing to
-
26:34 - 26:37grow. Another thing is Seminole pumpkin.
-
26:37 - 26:39All of those pumpkins that you see right
-
26:39 - 26:42there came from the seeds of two
-
26:42 - 26:44pumpkins that I had for dinner. Before
-
26:44 - 26:45this project started, I was down at
-
26:45 - 26:49Sustainable Kashi in Sebastian. We had
-
26:49 - 26:52Seminole pumpkin and I said "Can I take
-
26:52 - 26:54these seeds home?". I was just as excited
-
26:54 - 26:57as could be. I had planted very few
-
26:57 - 26:59things in my life at that time. That was
-
26:59 - 27:01before I got started. I took these seeds
-
27:02 - 27:05home and was just so excited to plant
-
27:05 - 27:10them. Those seeds, from two pumpkins,
-
27:10 - 27:12turned into one-hundred sixty-nine
-
27:12 - 27:15pumpkins that I grew in two of the front
-
27:15 - 27:18yards. A beautiful thing about Seminole
-
27:18 - 27:22pumpkins is they also store. I lived
-
27:22 - 27:25basically outside. No air conditioning in
-
27:25 - 27:27my tiny house. If it was ninety degrees
-
27:27 - 27:29outside, it was ninety degrees inside.
-
27:29 - 27:31They lasted through an entire summer on
-
27:31 - 27:34my shelves. They are a truly amazing
-
27:34 - 27:36crop. Most of you do not have to worry
-
27:36 - 27:37about that because you have air
-
27:37 - 27:38conditioning. I have heard of them
-
27:38 - 27:40lasting even two years inside. Another
-
27:40 - 27:44amazing crop. Similar to butternut squash
-
27:44 - 27:45in a way. It is bright, fleshy, bright
-
27:45 - 27:49orange on the inside. That, for me, was a
-
27:49 - 27:51big lesson in the power of the seed.
-
27:51 - 27:56Just think about it. If there are one-
-
27:56 - 27:58hundred fifty people in this room; there
-
27:58 - 28:00are about one-hundred fifty seeds in a
-
28:00 - 28:02pumpkin. If we just had two pumpkins
-
28:02 - 28:04between [the people in] this room, each
-
28:04 - 28:07one of us could take home one seed, turn
-
28:07 - 28:09that into say, ten pumpkins and that
-
28:09 - 28:12would already be in the tens of thousands
-
28:12 - 28:15of seeds. you could create food
-
28:15 - 28:19sovereignty so quickly just with growing
-
28:19 - 28:22our own seeds. It is truly amazing. If
-
28:22 - 28:26you order a one-pound bag of kale seeds,
-
28:26 - 28:28I looked at how many seeds are in there.
-
28:28 - 28:31It is about one-point-five million. One
-
28:31 - 28:35bag of kale seeds has enough seeds in it
-
28:35 - 28:38for the entire metro Orlando area to have
-
28:38 - 28:41their own kale. The seed is an extremely,
-
28:41 - 28:44extremely powerful thing! Ron Finley, he
-
28:44 - 28:48calls himself a gangster gardener out in
-
28:48 - 28:50L.A. He is a friend of mine. One of the
-
28:50 - 28:52things that he has said the most that I
-
28:52 - 28:54absolutely love is "Growing your own food
-
28:54 - 28:58is like printing your own money." It
-
28:58 - 29:00truly is. You can literally create
-
29:00 - 29:02abundance out of almost nothing. It is
-
29:02 - 29:05truly special. Another really important
-
29:05 - 29:08crop for this area is bananas. When I
-
29:08 - 29:10first got here, for some reason I did not
-
29:10 - 29:13believe that bananas would really produce.
-
29:13 - 29:14I looked around at all of my friends'
-
29:14 - 29:17banana plants and I never saw bananas.
-
29:17 - 29:20I thought, I see these people growing
-
29:20 - 29:22banana plants, but I never actually see
-
29:22 - 29:26any bananas. Now, sure enough the banana
-
29:26 - 29:28stand over at Sarah's has three racks on
-
29:28 - 29:31it. I just harvested one of the racks. It
-
29:31 - 29:33already has two others, and we already
-
29:33 - 29:35harvested one, and I am eating fresh
-
29:35 - 29:36bananas from over at Lisa's house and
-
29:36 - 29:40fresh bananas from Jen's house. Bananas
-
29:40 - 29:43really do grow extremely well here. You
-
29:43 - 29:47can also forage them. Dickson Azalea Park
-
29:47 - 29:49has been one of my sources for wild
-
29:49 - 29:51foraged bananas. I have harvested bananas
-
29:51 - 29:53there multiple times. Apparently, nobody
-
29:53 - 29:55knows the stand is there, because when I
-
29:55 - 29:58went aware for the summer there were five
-
29:58 - 30:01racks of bananas and I thought, "Surely
-
30:01 - 30:02someone is going to harvest these while
-
30:02 - 30:05I am gone." I came back. All five of them
-
30:05 - 30:07I could tell had rotted and not been
-
30:07 - 30:09harvested. If you want wild bananas,
-
30:09 - 30:12Dickson Azalea Park is a great place to
-
30:12 - 30:13search it out. I am not going to tell you
-
30:13 - 30:14exactly where it is. You will just have
-
30:14 - 30:17to scout it out. I found wild bananas
-
30:17 - 30:18growing within five miles of here in at
-
30:18 - 30:21least three difference locations, public
-
30:21 - 30:25parks that you can go seek out. Bananas
-
30:25 - 30:27are a great crop for growing and foraging.
-
30:27 - 30:30You can wait until they are yellow and eat
-
30:30 - 30:33them as a delicious fruit. When they are
-
30:33 - 30:35green you can fry them and have fried
-
30:35 - 30:38green bananas. You can dry and blend the
-
30:38 - 30:43entire thing: the peel and the banana
-
30:43 - 30:48inside to make green banana flour. It is
-
30:48 - 30:51a really great crop for here. Coconuts
-
30:51 - 30:54were one of the most important foods for
-
30:54 - 30:56this year. I shared some of my main ways
-
30:56 - 31:01of getting calories, which are the energy
-
31:01 - 31:03of life. Without having enough calories
-
31:03 - 31:06we slowly would dwindle away. It is one
-
31:06 - 31:08of the most important foundations. We can
-
31:08 - 31:11be nutrient deficient for quite a while,
-
31:11 - 31:13but if we do not have enough calories
-
31:13 - 31:15then we are in more trouble. Calories
-
31:15 - 31:18were my big focus because I knew I could
-
31:18 - 31:21make it through the year not getting
-
31:21 - 31:23enough nutrients, but if I did not have
-
31:23 - 31:25enough calories I knew I would not be
-
31:25 - 31:26able to make it. That is why I started
-
31:26 - 31:31with calories. Coconuts are an interesting
-
31:31 - 31:34crop because they are very high in
-
31:34 - 31:36calories. They are also high in fat and
-
31:36 - 31:40they also have protein. The water inside
-
31:40 - 31:43of it is high in electrolytes. It is often
-
31:43 - 31:45called "Nature's Gatorade." The meat
-
31:45 - 31:48itself is high in oil and fat. You can
-
31:48 - 31:52either dry it and shred it and use it as
-
31:52 - 31:54coconut shreds. You can dry it and just
-
31:54 - 31:56make chunks and have that as a snack. You
-
31:56 - 31:58can dry it and blend it and make your own
-
31:58 - 32:01coconut butter, or you can dry it and
-
32:01 - 32:04press it and make your own coconut oil.
-
32:04 - 32:06You can also make your own coconut milk
-
32:06 - 32:09just by blending it up straining it. Then
-
32:09 - 32:11you have delicious high-fat coconut milk.
-
32:11 - 32:14I have probably eaten two-hundred coconuts
-
32:14 - 32:15over the last year. If I did not have the
-
32:15 - 32:17coconuts, I do not know if I would have
-
32:17 - 32:19made it through this year. You cannot
-
32:19 - 32:22grow coconuts in Orlando, They are more
-
32:22 - 32:25tropical. You can forage coconuts all
-
32:25 - 32:27over South Florida. All of these coconuts
-
32:27 - 32:29that are brown are mostly from picking
-
32:29 - 32:32up on the ground around coconut trees.
-
32:32 - 32:34They were growing in public parks. They
-
32:34 - 32:36are also growing in places like
-
32:36 - 32:39nurseries, people's backyards, all over
-
32:39 - 32:40the place. Coconuts were one of my
-
32:40 - 32:42absolute most important crops of the
-
32:42 - 32:47year. For protein, that was one of the
-
32:47 - 32:50biggest challenges of the project. Where
-
32:50 - 32:52would I get my protein? Probably one of
-
32:52 - 32:54the most commonly asked questions online.
-
32:54 - 32:58I grew some of my own protein. These I am
-
32:58 - 33:00standing with are called pigeon peas or
-
33:00 - 33:04gandules. They were one of the most
-
33:04 - 33:06important crops of this year. Also very
-
33:06 - 33:08much a survival crop. It needs minimal
-
33:08 - 33:12nutrients, minimal water and it is a very
-
33:12 - 33:15nutrient dense, calorie dense, protein
-
33:15 - 33:18dense plant. Behind me is the pigeon pea
-
33:18 - 33:20tree. You can the flowers there and then
-
33:20 - 33:24those are dried pigeon peas that you
-
33:24 - 33:25would use just like you would use
-
33:25 - 33:27lentils, or black-eyed peas, or any dried
-
33:27 - 33:32bean. I grew some of my own protein, I
-
33:32 - 33:35tried growing sunflower seeds for protein
-
33:35 - 33:37and did not have much success with that
-
33:37 - 33:39because of the squirrels. I grew some
-
33:39 - 33:42peanuts, but also did not have a lot of
-
33:42 - 33:45success with that. The other crop that I
-
33:45 - 33:48grew was southern peas. That was another
-
33:48 - 33:50crop. It is a ground cover that is really
-
33:50 - 33:52helpful in the garden and also a nitrogen
-
33:52 - 33:56fixer and an important protein source.
-
33:56 - 33:59Other protein sources: fish was always my
-
33:59 - 34:02main plan. If there was one thing I was
-
34:02 - 34:05experienced in before this project, it
-
34:05 - 34:08was fishing. I started fishing when I was
-
34:08 - 34:10about eight and it has actually been one
-
34:10 - 34:12of my biggest passions of my life. It is
-
34:12 - 34:16one of my most important ways of
-
34:16 - 34:18connecting with the land. I got away from
-
34:18 - 34:20it for a while because I was vegan for a
-
34:20 - 34:23while and it just did not sit right with
-
34:23 - 34:26me for a period of time. For most of my
-
34:26 - 34:28life, I have been fishing. I started
-
34:28 - 34:30fishing again about three or four years
-
34:30 - 34:37ago. My main plan for fish was mullet.
-
34:37 - 34:39Probably most of the people in this room
-
34:39 - 34:41have not eaten mullet. It is not
-
34:41 - 34:44generally a really highly regarded fish.
-
34:44 - 34:47I would say one of the most important
-
34:47 - 34:49lessons as far as a food lesson that you
-
34:49 - 34:50could walk away with is that most
-
34:50 - 34:53everything that is not highly regarded by
-
34:53 - 34:56American culture is an amazing food.
-
34:56 - 35:01For other cultures it is the food of life
-
35:01 - 35:04if Americans don't like it, generally.
-
35:04 - 35:09Mullet is an amazing fish. It is very
-
35:09 - 35:11high in fat, the beneficial fats. It is
-
35:11 - 35:14very abundant, still in Florida. The
-
35:14 - 35:16reason I wanted to focus on mullet is
-
35:16 - 35:19because it is very low on the food chain.
-
35:19 - 35:21It only eats plants, so it does not
-
35:21 - 35:27bioaccumulate. Bioaccumulation - you have
-
35:27 - 35:28probably all heard about how eagles were
-
35:28 - 35:31affected by DDT in the past and then
-
35:31 - 35:32their egg shells crumbled and that made
-
35:32 - 35:35eagles almost extinct in the United
-
35:35 - 35:40States. That was because there was DDT
-
35:40 - 35:43that built up in the fish and the eagles
-
35:43 - 35:46eat so many fish that it builds up in the
-
35:46 - 35:50cycle. Once it gets up to the predator so
-
35:50 - 35:53much of it is in them that it can affect
-
35:53 - 35:55them greatly. Now, there are a lot of
-
35:55 - 35:58bioaccumulants. If you are eating game
-
35:58 - 36:01fish like tuna, for example there is a
-
36:01 - 36:05lot of accumulation of mercury in that.
-
36:05 - 36:08The reason I wanted to mostly eat mullet
-
36:08 - 36:09is because it only eats plants, so it
-
36:09 - 36:12does not accumulate by eating fish that
-
36:12 - 36:15eat bigger fish, and bigger fish, and
-
36:15 - 36:18bigger fish and so on. Mullet was one of
-
36:18 - 36:20my plans. This is a red fish here. I did
-
36:20 - 36:23not actually catch enough mullet to have
-
36:23 - 36:26a really good picture, or never got
-
36:26 - 36:28around to taking a good one. Mullet were
-
36:28 - 36:30harder [to catch] than I expected.
-
36:30 - 36:33interestingly enough, fishing was weirdly
-
36:33 - 36:35the most challenging thing. I could just
-
36:35 - 36:41never catch enough fish. I ate squirrel,
-
36:41 - 36:42but not because I could not have enough
-
36:42 - 36:44fish, but because squirrels were eating
-
36:44 - 36:48my sunflowers. A lot of you are new to
-
36:48 - 36:50permaculture in this room tonight, but
-
36:50 - 36:53there is one common saying in permaculture
-
36:53 - 36:56and that is "the problem is the solution."
-
36:56 - 36:58How can you turn the problem into the
-
36:58 - 37:00solution? Well, here I was trying to grow
-
37:00 - 37:02a plant-based protein. They were eating
-
37:02 - 37:05my plant-based protein, so I ate them
-
37:05 - 37:08instead. It definitely caused a little
-
37:08 - 37:10controversy. Some people like it, I guess.
-
37:10 - 37:13I may as well answer the question "How
-
37:13 - 37:17does it taste?". It just tastes like meat.
-
37:17 - 37:19It tastes similar to chicken, not too
-
37:19 - 37:23different. I only ate about nine
-
37:23 - 37:31squirrels, so it was by no means a main
-
37:31 - 37:37source of food. The other thing I thought
-
37:37 - 37:39about hunting was wild boar. They are
-
37:39 - 37:41invasive. this is not something that I
-
37:41 - 37:43did, so I cannot speak from experience,
-
37:43 - 37:45there are, I think, a couple of million
-
37:45 - 37:47wild boar in Florida. It is one of the
-
37:47 - 37:50most sustainable ways to get protein, to
-
37:50 - 37:52get meat in Florida and other parts of
-
37:52 - 37:54the Southern United States. They are
-
37:54 - 37:56highly invasive and they destroy a lot of
-
37:56 - 37:59the land. They are an amazing resource
-
37:59 - 38:01that we can utilize. I did not end up
-
38:01 - 38:03doing that. The reason I did not is
-
38:03 - 38:05because most people who hunt it, who
-
38:05 - 38:07offered to take me out they bait it. My
-
38:07 - 38:11rule was I could only use food that I
-
38:11 - 38:15grew to catch other food. I did not have
-
38:15 - 38:16bait for the pigs and that is why I never
-
38:16 - 38:20got around to actually doing that. The
-
38:20 - 38:21reason I did not raise animals - I'm not
-
38:21 - 38:25going to get into raising animals today
-
38:25 - 38:27because I did not do that, but chickens,
-
38:27 - 38:30quails, rabbits - you can also do
-
38:30 - 38:33aquaponics for fish, tilapia is a common
-
38:33 - 38:35one. There are a lot of ways to raise
-
38:35 - 38:38animals. The reason I did not do that is
-
38:38 - 38:40because, again, I would have to raise all
-
38:40 - 38:44of the food for them. On a small plot, I
-
38:44 - 38:48did not have the ability to grow all of
-
38:48 - 38:51the food for the chickens, or to have any
-
38:51 - 38:54grass-fed animals or anything like that.
-
38:54 - 38:56That is why raising animals was out.
-
38:56 - 39:00The other solution is number three, and
-
39:00 - 39:03that is car-killed animals. I have not
-
39:03 - 39:06really hunted much, so my solution was to
-
39:06 - 39:10find animals that had already died. David
-
39:10 - 39:14and I, David Warfel - there he is - he
-
39:14 - 39:16and I went up to Gainesville around New
-
39:16 - 39:21Year's searching for dome deer. Joe
-
39:21 - 39:23Pierce was going to help us out. We went
-
39:23 - 39:27up to his place near Gainesville. We found
-
39:27 - 39:34two [deer], but they were too old. We
-
39:34 - 39:36were not able to harvest those. Then, it
-
39:36 - 39:38got a little hot. As you can imagine,
-
39:38 - 39:40when it is ninety degrees by nine in the
-
39:40 - 39:42morning in Florida, that is not the best
-
39:42 - 39:46time to try to harvest deer. I did not
-
39:46 - 39:49actually harvest and deer in Florida, but
-
39:49 - 39:51this summer I took a trip to Wisconsin.
-
39:51 - 39:55I wanted to connect with my homeland.
-
39:55 - 39:58I felt a strong desire to learn the
-
39:58 - 40:01plants where I was from. I decided to
-
40:01 - 40:05take a trip up there. I will talk a
-
40:05 - 40:07little bit more about that at the end.
-
40:07 - 40:09One of my goals while I was there was to
-
40:09 - 40:13get a deer. When I got to Wisconsin, I
-
40:13 - 40:17was really deficient in fat and protein.
-
40:17 - 40:20This was something I was really trying
-
40:20 - 40:23for and it took me a whole month before I
-
40:23 - 40:27was able to get one. Towards the end I
-
40:27 - 40:31harvested five deer in Wisconsin. That
-
40:31 - 40:32ended up being one of my main sources of
-
40:32 - 40:35food the entire year. It probably made up
-
40:35 - 40:38ten percent plus of my food for the
-
40:38 - 40:43entire year. One of my other main sources
-
40:43 - 40:47of food was honey. Sugar is really
-
40:47 - 40:52important. One of the big challenges this
-
40:52 - 40:53year, I thought was going to be
-
40:53 - 40:55chocolate. That is actually one of my
-
40:55 - 40:58favorite foods in the whole world, dark
-
40:58 - 41:00chocolate. My former partner Cheryl used
-
41:00 - 41:02to call me a chocolate vampire because if
-
41:02 - 41:05it was around me I did bad things. I
-
41:05 - 41:07would just eat everyone's share of
-
41:07 - 41:10chocolate and not be able to resist. I
-
41:10 - 41:11loved it! So, that was one of the big
-
41:11 - 41:13things. Could I get by without chocolate?
-
41:13 - 41:18The solution was honey. This year I think
-
41:18 - 41:21I harvested five gallons of honey from my
-
41:21 - 41:26bees. That is a lot of honey. That is
-
41:26 - 41:35about, let's see... Anyway, five gallons!
-
41:35 - 41:36It is a huge amount of honey. It is one
-
41:36 - 41:38of those big blue jugs. Honey was a
-
41:38 - 41:42really important source of calories, of
-
41:42 - 41:44enjoyment. It added a lot of value to
-
41:44 - 41:46different meals. I fermented with it.
-
41:46 - 41:51Sugar cane is another source of sugar
-
41:51 - 41:53that you can do here. That is something
-
41:53 - 41:56that is actually pretty easy, but it
-
41:56 - 41:58takes time. It is just not one of the
-
41:58 - 42:01things that I ever did. I actually got
-
42:01 - 42:03a whole bunch of sugarcane cuttings, but
-
42:03 - 42:05they all rotted and I never got around to
-
42:05 - 42:07it. It is an important lesson when you
-
42:07 - 42:09are trying to grow and forage one-hundred
-
42:09 - 42:11percent of your food. It is not that
-
42:11 - 42:13necessarily any one thing is challenging,
-
42:13 - 42:16it is that trying to do everything is
-
42:16 - 42:18challenging. People would often say
-
42:18 - 42:20"Well, why don't you just do that!?".
-
42:20 - 42:21Well, because I am already working
-
42:21 - 42:23seventy hours a week on my food, so I
-
42:23 - 42:26just did not have time to do that. That
-
42:26 - 42:27is one of the big differences between
-
42:27 - 42:29shooting for one-hundred percent and say,
-
42:29 - 42:31eighty percent. It is actually that last
-
42:31 - 42:33ten to twenty percent, making your own
-
42:33 - 42:36oils and the calories and all of that
-
42:36 - 42:38that is one of the most difficult parts.
-
42:38 - 42:44Salt. Before I started this project I was
-
42:44 - 42:47actually on a train in Germany and I was
-
42:47 - 42:49just thinking "How the heck am I going to
-
42:49 - 42:50get salt?". I never had seen anyone
-
42:50 - 42:56eating salt that they harvested. I had
-
42:56 - 42:57very little experience with it
-
42:57 - 43:00whatsoever. There were a couple of
-
43:00 - 43:02stories I had in mind, one was Gandhi's
-
43:02 - 43:04salt match where he walked to the ocean.
-
43:04 - 43:06He picked up salt from the ocean and that
-
43:06 - 43:09was his protest against the British.
-
43:09 - 43:10I knew that they literally just picked up
-
43:10 - 43:13salt. I thought, "Okay, I know it can be
-
43:13 - 43:15done". I knew there were the salt flats
-
43:15 - 43:19in Bolivia, the salt flats of Uyuni.
-
43:19 - 43:23I knew there were places, but I did not
-
43:23 - 43:25think that was in Florida. I was pretty
-
43:25 - 43:27sure of that. I did not know how the heck
-
43:27 - 43:31I was going to do salt. I was very lost.
-
43:31 - 43:35I did the research and basically, all you
-
43:35 - 43:38have to do it go to the ocean, scoop up
-
43:38 - 43:42some salt water, put it in a pot, turn on
-
43:42 - 43:44your stove. All the water will boil off
-
43:44 - 43:46and then you are left with salt. It is
-
43:46 - 43:49just as simple as that. Salt water is
-
43:49 - 43:51about three and a half percent salt by
-
43:51 - 43:54volume. A gallon of salt water gives you
-
43:54 - 43:58about a half-cup of salt. That is a fair
-
43:58 - 44:01bit of salt. If you go and get five
-
44:01 - 44:02gallons [of sea water], that could be all
-
44:02 - 44:04of the salt you need for an entire year.
-
44:04 - 44:06We can be producing all of our own salt
-
44:06 - 44:10really quite easily. The most sustainable
-
44:10 - 44:11way to do it is not to put it on your
-
44:11 - 44:13stove. You can just let that water
-
44:13 - 44:16evaporate. Use the sun. Let it evaporate
-
44:16 - 44:20over time. I would prefer to do that, but
-
44:20 - 44:22I always just boiled it. Usually I boiled
-
44:22 - 44:26it on wood, waste wood from the
-
44:26 - 44:28neighborhood, like heat-treated pallets
-
44:28 - 44:30that did not have chemicals in them, or
-
44:30 - 44:32wood from the trees in my neighborhood.
-
44:32 - 44:35Mushrooms were another really important
-
44:35 - 44:38source of food for me. This is Pete
-
44:38 - 44:40Kanaris and I. This is two different
-
44:40 - 44:42species, or three different species of
-
44:42 - 44:44chanterelle mushrooms. When I started
-
44:44 - 44:50this, I had maybe foraged mushrooms one
-
44:50 - 44:52or two times. I would say probably, when
-
44:52 - 44:54people think about foraging that is one
-
44:54 - 44:57of the things that scares them the most
-
44:57 - 45:00is mushrooms. There is one way to never
-
45:00 - 45:04die or never get sick foraging and that
-
45:04 - 45:06is, only eat something of you are one-
-
45:06 - 45:09hundred percent sure what it is. You will
-
45:09 - 45:12never have problems foraging if you only
-
45:12 - 45:14eat things that you are one-hundred
-
45:14 - 45:16percent sure what they are. That is the
-
45:16 - 45:19number one rule of foraging. One way to
-
45:19 - 45:22do that is triple confirmation. You don't
-
45:22 - 45:24take one person's word. You don't take
-
45:24 - 45:26from me tonight that chanterelles are
-
45:26 - 45:29edible. You first have three different,
-
45:29 - 45:32good sources. you can decide whether I am
-
45:32 - 45:33a good source or not and decide whether
-
45:33 - 45:36that is your first source. Three
-
45:36 - 45:39different, good resources before you eat
-
45:39 - 45:41something from the wild. Triple
-
45:41 - 45:45confirmation. I probably foraged about
-
45:45 - 45:48twenty species of mushrooms between here
-
45:48 - 45:52and my trip to Wisconsin. In Florida,
-
45:52 - 45:55chanterelles are probably one of the more
-
45:55 - 45:57abundant and easier. It is one of the
-
45:57 - 46:00most beginner, easy mushrooms to start
-
46:00 - 46:05with. I said I was growing and foraging
-
46:05 - 46:06one-hundred percent of my own food and
-
46:06 - 46:08that included my own medicine. For the
-
46:08 - 46:11last year nature was my garden; it was
-
46:11 - 46:15my pantry, and it was my pharmacy. If I
-
46:15 - 46:19got sick this year, I could not take any
-
46:19 - 46:23medicine to get better. that meant first
-
46:23 - 46:24and foremost, I had to take care of my
-
46:24 - 46:27health, preventative health care. Today,
-
46:27 - 46:30with our modern health insurance it is
-
46:30 - 46:32something like seventy-five percent of
-
46:32 - 46:34all of our doctors' visits come down to
-
46:34 - 46:38what we eat, exercise, basic movement,
-
46:38 - 46:41and our level of stress and anxiety.
-
46:41 - 46:43Seventy-five percent of our doctors'
-
46:43 - 46:46visits can be taken care of through
-
46:46 - 46:49preventative health care. Just basic eating
-
46:49 - 46:54healthy, moving and living a life that is
-
46:54 - 46:57not so stressful and anxious. For me,
-
46:57 - 47:00food was my medicine and medicine was my
-
47:00 - 47:02food. There is really is no clear
-
47:02 - 47:06difference between the two. They are all
-
47:06 - 47:08working together. Every green that I
-
47:08 - 47:12ate, every vegetable, every fruit, the
-
47:12 - 47:15meat that I ate, the fish, it all was my
-
47:15 - 47:17medicine. It is just like we need to take
-
47:17 - 47:18care of our plants to have healthy
-
47:18 - 47:21plants. It is the exact same with us. If
-
47:21 - 47:22we are healthy, we are less likely to get
-
47:22 - 47:25sick. A couple of my most important
-
47:25 - 47:27medicines were elderberry syrup. That
-
47:27 - 47:30came from foraging elderberries, which
-
47:30 - 47:32are an amazingly abundant resource in
-
47:32 - 47:34Central Florida, combining that with
-
47:34 - 47:37honey from my bees to make elderberry
-
47:37 - 47:39syrup. I would often put turmeric and
-
47:39 - 47:42ginger and sometimes fermented garlic in
-
47:42 - 47:45there. I took a tablespoon of elderberry
-
47:45 - 47:48syrup most every day of this entire year.
-
47:48 - 47:50I prevents cold and flu, or if you get
-
47:50 - 47:53cold or flu you can use it to reduce it
-
47:53 - 47:56or take care of it. Fire cider was
-
47:56 - 47:57another one of my important medicines.
-
47:57 - 48:02I made vinegar from fruit, apple cider
-
48:02 - 48:03vinegar but you can make it from almost
-
48:03 - 48:10any fruit. Then onion, garlic horseradish
-
48:10 - 48:14and red peppers, serrano peppers and
-
48:14 - 48:18maybe another ingredient or two. Ferment
-
48:18 - 48:21it over a period of a couple of months,
-
48:21 - 48:23probably. That was something that I took
-
48:23 - 48:26most days as well. Fire cider, turmeric.
-
48:26 - 48:27I grew my own turmeric. That is one of
-
48:27 - 48:29the easiest crops that you can grow in
-
48:29 - 48:33central Florida. It is like ten to twenty-
-
48:33 - 48:35five dollars a pound for organic stuff at
-
48:35 - 48:37the grocery store. It grows amazingly
-
48:37 - 48:39easily as well. Just go to the grocery
-
48:39 - 48:41store, buy some organic turmeric, put it
-
48:41 - 48:43in the ground and then you never have to
-
48:43 - 48:46buy it again. Simple as that. Ideally
-
48:46 - 48:48you can source it locally, but if not
-
48:48 - 48:49you can literally just get organic stuff
-
48:49 - 48:51from the grocery store and start growing
-
48:51 - 48:54your own. Garlic, I consider that a
-
48:54 - 48:56medicine as well. Reishi mushrooms are
-
48:56 - 48:58something that I foraged, another
-
48:58 - 49:01medicine. Herbal teas, plantago, or
-
49:01 - 49:04broadleaf plantain, that to me is a
-
49:04 - 49:06medicine that very much calls to me. If I
-
49:06 - 49:09get stung by my bees, not my bees, I do
-
49:09 - 49:10not own them, but the bees that I
-
49:10 - 49:14steward. If they sting me and I do not
-
49:14 - 49:16do anything, I swell up big. I should
-
49:16 - 49:17have put a picture on there, but a lot of
-
49:17 - 49:19you have probably seen my face after
-
49:19 - 49:22getting stung. I swell up, but if I take
-
49:22 - 49:25some honey and dome dried plantago and
-
49:25 - 49:26I put it on there within about two
-
49:26 - 49:30minutes, I generally don't swell at all.
-
49:30 - 49:32It is a pretty amazing medicine. It grows
-
49:32 - 49:35probably in most states of the United
-
49:35 - 49:38States. You can forage it or you can grow
-
49:38 - 49:42it in the garden here in Florida. Food
-
49:42 - 49:46was my medicine and medicine was my food.
-
49:46 - 49:48Here I am with Jeff. That was early on
-
49:48 - 49:50collecting elderberries. This is out by
-
49:50 - 49:52Blanchard Park over towards Peanut Butter
-
49:52 - 49:56Palace. Again, just an amazing resource.
-
49:56 - 49:57It grows all over and you can grow it in
-
49:57 - 50:00your garden. Another one of those kind of
-
50:00 - 50:03borderline foods or medicine is
-
50:03 - 50:05fermentation. [It was] one of the most
-
50:05 - 50:08important ways for me to stay healthy, to
-
50:08 - 50:11increase the nutrients in my diet, and to
-
50:11 - 50:15have a well-functioning digestive system.
-
50:15 - 50:19I did a lot of wild fermentation. What is
-
50:19 - 50:21wild fermentation? That is taking the
-
50:21 - 50:24yeast and the bacteria from the air and
-
50:24 - 50:27using that for fermentation. What would
-
50:27 - 50:29not be wild fermentation would be a
-
50:29 - 50:32controlled, sterile environment where you
-
50:32 - 50:35buy a specific yeast, like baker's yeast,
-
50:35 - 50:38and you use that to make things bubble or
-
50:38 - 50:42rise. It that even fermentation? Is that
-
50:42 - 50:44fermentation? Yeah? So that's
-
50:44 - 50:47fermentation, but not wild fermentation.
-
50:47 - 50:48That is the way that most of the beers
-
50:48 - 50:51that you buy, for example, are done. Wild
-
50:51 - 50:53fermentation is literally just the yeast
-
50:53 - 50:55and the bacteria that are in every breath
-
50:55 - 50:58we take, using that to ferment your food.
-
50:58 - 51:01All you have to do to attract them is put
-
51:01 - 51:04food that they want there that they will
-
51:04 - 51:07eat. Bacteria and yeast love sugar. It is
-
51:07 - 51:13on every tiny part of our skin. It is in
-
51:13 - 51:14every breath we take. Every breath we
-
51:14 - 51:17take, we consume yeast and bacteria. Wild
-
51:17 - 51:19fermentation. Some of the things that I
-
51:19 - 51:23have here, for example, this is papaya
-
51:23 - 51:25kraut. You know sauerkraut, but you can
-
51:25 - 51:28use the green papaya to make a delicious
-
51:28 - 51:32ferment. This is jun. Jun is not gin. It
-
51:32 - 51:34is like kombucha, except it uses honey
-
51:34 - 51:37and green tea. You can grow green tea
-
51:37 - 51:40here as well, or yaupon holly. I will
-
51:40 - 51:43tell you about that in a bit. Fruit scrap
-
51:43 - 51:46vinegar. Most fruits, especially fruits
-
51:46 - 51:47that are high in sugar, you can make
-
51:47 - 51:50vinegar from. The rinds of pineapples
-
51:50 - 51:53have enough juices left on them still
-
51:53 - 51:54that you can make vinegar just from the
-
51:54 - 51:58left-over pineapple scraps. Honey wine
-
51:58 - 52:01and another one is ginger beer or
-
52:01 - 52:03turmeric beer. That is not alcohol, even
-
52:03 - 52:05though it is called beer, but it is
-
52:05 - 52:09another one that I made. These are some
-
52:09 - 52:16of my sauerkrauts, here. I did not have a
-
52:16 - 52:18fridge and I did not have air
-
52:18 - 52:20conditioning, so I needed to keep them
-
52:20 - 52:23cold. What I did was build this little
-
52:23 - 52:25underground storage. It was an
-
52:25 - 52:27experiment. I did not know if it would
-
52:27 - 52:28work. I knew it would at least be a
-
52:28 - 52:31little bit better, probably. The idea was
-
52:31 - 52:34to keep the things cooler because
-
52:34 - 52:36fermenting is done best in somewhere like
-
52:36 - 52:39the mid-seventies, not ninety degrees.
-
52:39 - 52:40There is some fermenting that can be done
-
52:40 - 52:42at that [temperature], but sauerkraut and
-
52:42 - 52:44thing like that are around seventy
-
52:44 - 52:46degrees. Hard to do it the summer, unless
-
52:46 - 52:47you are in air conditioning. Then it
-
52:47 - 52:49does not matter. I had to figure out a
-
52:49 - 52:51way to keep things a little bit cooler.
-
52:51 - 52:54My friend Harley built this little
-
52:54 - 52:58underground storage container. The idea
-
52:58 - 53:00was at least maybe I would get an extra
-
53:00 - 53:04month of life out of the sauerkraut. It
-
53:04 - 53:05not like I could go to the store and buy
-
53:05 - 53:07cabbage and I could not grow cabbage in
-
53:07 - 53:09the summer. I had to figure out a way to
-
53:09 - 53:11make it last. That is how you make it
-
53:11 - 53:15last, through sauerkraut. I went away,
-
53:15 - 53:16like I said, to Wisconsin for three
-
53:16 - 53:19months. When I came back, I opened that
-
53:19 - 53:21thing up and I still had about three or
-
53:21 - 53:23four jars of sauerkraut in there. I made
-
53:23 - 53:25them three months before I left. This was
-
53:25 - 53:28six month old sauerkraut, sitting in the
-
53:28 - 53:30ground in Florida, about ninety degrees
-
53:30 - 53:33every day for those six months. When I
-
53:33 - 53:35opened that thing I did not know "is this
-
53:35 - 53:37stuff still going to be good?". I opened
-
53:37 - 53:40it up. It looked good. I took the cap
-
53:40 - 53:42off. It smelled good. I just pulled the
-
53:42 - 53:44little top layer off. That is called the
-
53:44 - 53:47sacrificial leaf that you put on top.
-
53:47 - 53:48I bit it and it was some of the most
-
53:48 - 53:50delicious sauerkraut that I have ever
-
53:50 - 53:53made. I was a really awesome little
-
53:53 - 53:55experience, a little experiment to see
-
53:55 - 53:57that you can do that here even in the
-
53:57 - 54:00heat of Florida. If you want to get into
-
54:00 - 54:03wild fermentation, my favorite is "Wild
-
54:03 - 54:06Fermentation" Sandor Katz, also called
-
54:06 - 54:09Sandor Kraut. He is also named the Johnny
-
54:09 - 54:11Appleseed of fermentation by Michael
-
54:11 - 54:14Pollan. Amazing book. Highly recommend
-
54:14 - 54:17it. You will learn what you need to know
-
54:17 - 54:19about wild fermentation. A little bit
-
54:19 - 54:23about fruit foraging - I did not have the
-
54:23 - 54:27time to establish fruit trees, Most fruit
-
54:27 - 54:30trees take a bit of time to produce, a
-
54:30 - 54:32couple of years. Avocados, for example,
-
54:32 - 54:35can take five-plus years. I was not able
-
54:35 - 54:38to grow most of my fruit. Foraging was my
-
54:38 - 54:41key for most of my fruit. I mentioned
-
54:41 - 54:43that I grew papayas and bananas, but
-
54:43 - 54:45for the most part my fruit came from
-
54:45 - 54:49foraging. Some of the easiest to forage
-
54:49 - 54:53and easiest to grow fruits are loquat,
-
54:53 - 54:57mulberry, Suriname cherry, banana,
-
54:57 - 54:58avocado, citrus, which would be
-
54:58 - 55:02grapefruit, lemon, oranges, passion
-
55:02 - 55:04fruit, which is not a tree. It is a vine.
-
55:04 - 55:06I think I missed starfruit. The ones that
-
55:06 - 55:12I foraged a lot are loquat, mulberry,
-
55:12 - 55:14starfruit, Suriname cherry, banana, some
-
55:14 - 55:17avocado, citrus, banana, not passion
-
55:17 - 55:20fruit. I grew that. Those are all also
-
55:20 - 55:23fairly easy to grow. Except citrus
-
55:23 - 55:25because of citrus greening, but there is
-
55:25 - 55:27still a ton of citrus in existence. There
-
55:27 - 55:28is a lot of it out there, even with that
-
55:28 - 55:31disease. Some more abundant foraging that
-
55:31 - 55:34I experienced were mango, prickly pear
-
55:34 - 55:37cactus and white sapote were other great
-
55:37 - 55:41foraging that I had. A few mentions, as
-
55:41 - 55:44far as fruit trees: persimmon, cocoa
-
55:44 - 55:46plum, Java plum, pond apple, sea grapes
-
55:46 - 55:49are all fruits that I had pretty good
-
55:49 - 55:52success with. There are hundreds of
-
55:52 - 55:56fruits that grow in Florida. There are
-
55:56 - 55:58different fruits that grow in Northern
-
55:58 - 55:59Florida, Central Florida and South
-
55:59 - 56:01Florida. We actually have a pretty
-
56:01 - 56:04diverse state. Those are just some of the
-
56:04 - 56:07fruits that I experienced. I went to
-
56:07 - 56:10South Florida for my mangoes. This is
-
56:10 - 56:12about a day of foraging down there for
-
56:12 - 56:14mangoes. There are so many mangoes that
-
56:14 - 56:17it is a problem. What I would do for
-
56:17 - 56:20foraging for fruit is just ride my bike
-
56:20 - 56:22around, or be in car depending on the
-
56:22 - 56:25situation. If I saw a huge mango tree and
-
56:25 - 56:28there was fruit falling to the ground and
-
56:28 - 56:31the road, I would just knock on the door
-
56:31 - 56:33and ask if I could harvest that fruit.
-
56:33 - 56:35Generally, the answer was yes. Sometimes
-
56:35 - 56:38it was "Absolutely! Please!" This stuff is
-
56:38 - 56:40rotting on the ground and causing me
-
56:40 - 56:42trouble, or falling on my car. A lot of
-
56:42 - 56:44the time, people wanted it to be taken.
-
56:44 - 56:49Generally, that was the response. That
-
56:49 - 56:51was a form of urban foraging. That was
-
56:51 - 56:54one of the gray areas. A lot of it was
-
56:54 - 56:57abandoned lots. There are fruit trees
-
56:57 - 56:59growing in abandoned lots, in the
-
56:59 - 57:02forests, in public parks, which is all
-
57:02 - 57:04clear foraging. The stuff that was
-
57:04 - 57:07growing over the street, on someone's
-
57:07 - 57:12lawn, that was one of my gray areas as to
-
57:12 - 57:13whether I completely considered that
-
57:13 - 57:19foraging. Basically, it is what I
-
57:19 - 57:21considered foraging. I tried to stick to
-
57:21 - 57:24all fruit trees that had pretty much
-
57:24 - 57:26naturalized, where nobody was taking care
-
57:26 - 57:28of them. They were just largely in
-
57:28 - 57:30existence, that kind of gray area of
-
57:30 - 57:33humanity. Ultimately, that was one of the
-
57:33 - 57:38big things for me. This project was about
-
57:38 - 57:42stepping away from big ag, but it was not
-
57:42 - 57:45about stepping away from humanity. It was
-
57:45 - 57:46not about stepping away from other
-
57:46 - 57:49people. I realized that almost everything
-
57:49 - 57:52that I ate was affected by humans in one
-
57:52 - 57:55way or another. Most of the weeds that I
-
57:55 - 57:56was eating, a lot of them came from
-
57:56 - 57:57Europe four-hundred years ago from
-
57:57 - 57:59humans. That was one of the interesting
-
57:59 - 58:03lessons. "Wild" and "domesticated," is a
-
58:03 - 58:08gray area. An important tool for fruit
-
58:08 - 58:10foraging is a fruit picker. I bought this
-
58:10 - 58:13for forty dollars at a hardware store.
-
58:13 - 58:16That allows you to reach way more fruit,
-
58:16 - 58:18fruit that often would go to waste
-
58:18 - 58:19because most people do not have a fruit
-
58:19 - 58:21picker. They just pick the lower stuff.
-
58:21 - 58:25I would often pick the higher up stuff
-
58:25 - 58:28that other people definitely would not
-
58:28 - 58:33have gotten. My meals were definitely not
-
58:33 - 58:36bland, occasionally bland, but for the
-
58:36 - 58:38most part not bland. I grew lots of herbs
-
58:38 - 58:40and spices. The ones that I am going to
-
58:40 - 58:43list here are the ones that I recommend
-
58:43 - 58:45for Central Florida that do grow well:
-
58:45 - 58:48African blue basil, Cuban oregano, holy
-
58:48 - 58:52basil, garlic chives, green onion, mint,
-
58:52 - 58:55rosemary, lemon grass, Italian basil,
-
58:55 - 58:59Thai basil, papalo, which popped up in my
-
58:59 - 59:01garden. I had no clue what it was. It was
-
59:01 - 59:04this mystery, but it was a great herb.
-
59:04 - 59:06Some people consider it close to
-
59:06 - 59:10cilantro. Cilantro, dill, fennel, thyme,
-
59:10 - 59:14oregano, curry leaf tree, garlic, sage,
-
59:14 - 59:17dill seeds, coriander. the dill seeds are
-
59:17 - 59:19you let dill go to seed and you get dill
-
59:19 - 59:22seeds. Coriander is cilantro that goes to
-
59:22 - 59:27seed. Those are just some of the herbs
-
59:27 - 59:30and spices that I grew this year. I am
-
59:30 - 59:33just featuring those as the highlights.
-
59:33 - 59:37I grew a lot of annual greens. Collards
-
59:37 - 59:39are my top recommendation as far as
-
59:39 - 59:41annual greens. Some of the ones I grew:
-
59:41 - 59:44collards, kale arugula, swiss chard,
-
59:44 - 59:45mustard greens, chicory, lettuce,
-
59:45 - 59:48cabbage, brassicas (That's the whole
-
59:48 - 59:52family of broccoli and kale and collards
-
59:52 - 59:54and such.), Asian greens bok choy and
-
59:54 - 59:57tatsoi do really well in this area,
-
59:57 - 60:00nasturtium and amaranth would be a
-
60:00 - 60:03bunch of the annual greens that I grew.
-
60:03 - 60:05I really prefer perennial greens though.
-
60:05 - 60:08For those of you who do not know what
-
60:08 - 60:10an annual is, that is a plant that
-
60:10 - 60:12generally produces about once and then
-
60:12 - 60:15dies. A good example of that is a carrot.
-
60:15 - 60:17you cannot leave a carrot in the ground
-
60:17 - 60:20for more carrots to come. You have to
-
60:20 - 60:21pull that carrot up after about ninety
-
60:21 - 60:23days and eat that carrot. Otherwise, you
-
60:23 - 60:27get no food. Perennials, some of them
-
60:27 - 60:30can be [producing for] three, four, five
-
60:30 - 60:32years. Rhubarb, in the North generally
-
60:32 - 60:35lasts for twenty-five years. Oak trees
-
60:35 - 60:38can be hundreds of years old. Those put
-
60:38 - 60:43out acorns, which are edible. Perennials
-
60:43 - 60:46can produce for years, decades, or even
-
60:46 - 60:49over one century. They are much more
-
60:49 - 60:51resource efficient. They are more time
-
60:51 - 60:55efficient. They consume far fewer
-
60:55 - 60:58resources. Generally, they add nutrition
-
60:58 - 61:00back to the soil. When you take out a
-
61:00 - 61:03plant from the soil, you are taking out
-
61:03 - 61:07nutrients. Perennials, by staying there's
-
61:07 - 61:10less disruption of the soil. That would
-
61:10 - 61:11be something that goes hand in hand with
-
61:11 - 61:14no-till gardening, for example. The
-
61:14 - 61:16number one plant that I recommend in
-
61:16 - 61:18Central Florida, if everybody in this
-
61:18 - 61:20room just had one plant, it would be
-
61:20 - 61:23moringa. It is also called the vitamin
-
61:23 - 61:25tree, or the tree of life. It is one of
-
61:25 - 61:27the most nutrient-dense plants on earth.
-
61:27 - 61:30Another survival plant, it needs almost
-
61:30 - 61:31no water or irrigation. It needs almost
-
61:31 - 61:34no nutrients. It is native to India, from
-
61:34 - 61:37dry part of India. It is one of the most
-
61:37 - 61:40nutrient-dense plants on Earth. It is
-
61:40 - 61:43truly a miracle food. If everyone had one
-
61:43 - 61:44of those plants, it could change the
-
61:44 - 61:47entire state of Florida. Very easy to
-
61:47 - 61:49grow, you can get it from a cutting,
-
61:49 - 61:50stick that cutting in the ground or from
-
61:50 - 61:54seeds. Moringa is my number one
-
61:54 - 61:56recommendation. Other ones are katook.
-
61:56 - 61:58That is what you see right here, that I
-
61:58 - 62:01am cutting. Chia, that is also considered
-
62:01 - 62:03a superfood. I has been grown for
-
62:03 - 62:05thousands of years. It dates back to, I
-
62:05 - 62:09think, the Aztecs, the Mayans, in Central
-
62:09 - 62:11and South America. Sweet potato greens,
-
62:11 - 62:14as I mentioned before, yuca greens or
-
62:14 - 62:16cassava, not only does it create a tuber,
-
62:16 - 62:19but you can also eat the greens. Just
-
62:19 - 62:21like chia, they are high in cyanide so
-
62:21 - 62:24they have to be cooked. Do not be scared
-
62:24 - 62:26by the fact that they have a poison in
-
62:26 - 62:28them. A lot of our foods are poisonous
-
62:28 - 62:31if not prepared correctly, or toxic might
-
62:31 - 62:33be a better word. They just have to be
-
62:33 - 62:35boiled for, depending on who you talk to,
-
62:35 - 62:38three to twenty minutes. You can go
-
62:38 - 62:41twenty minutes, whatever you want. Yuca
-
62:41 - 62:43greens. Other ones, cranberry hibiscus,
-
62:43 - 62:47purslane is one of my favorite foods on
-
62:47 - 62:51Earth. It is very nutrient-dense. It is
-
62:51 - 62:52actually one of the few plants that are
-
62:52 - 62:55high in omegas. Garden sorrel, again
-
62:55 - 63:00plantago, and perennial spinaches. We can
-
63:00 - 63:01grow a lot of different perennial
-
63:01 - 63:03spinaches here. To name a few of them:
-
63:03 - 63:06Okinawa, longevity, Suriname, Malabar,
-
63:06 - 63:09Brazilian. Those are just five of the
-
63:09 - 63:11perennial spinaches that we can grow
-
63:11 - 63:14here. Foraging greens, this is right here
-
63:14 - 63:16on Bumby. This is a plant that most
-
63:16 - 63:20people know, Bidens alba, or Spanish
-
63:20 - 63:22needle. It is despised by many front lawn
-
63:22 - 63:26growers and gardeners as a weed, but it
-
63:26 - 63:28is actually nutritious and medicinal. It
-
63:28 - 63:30is one of the most highly regarded
-
63:30 - 63:33medicinal plants by a lot of the local
-
63:33 - 63:37holistic health practitioners. If you go
-
63:37 - 63:39to the Florida School of Holistic Living,
-
63:39 - 63:42they are always talking about Bidens
-
63:42 - 63:44alba. It is an important medicinal, but
-
63:44 - 63:47it is also just a great edible and very
-
63:47 - 63:50nutritious. This is it right here. It has
-
63:50 - 63:53these flowers with the yellow in the
-
63:53 - 63:55center and the white around it. You can
-
63:55 - 63:57eat the flowers. They make a nice salad
-
63:57 - 64:00garnish, or you can eat the greens. It is
-
64:00 - 64:02beautiful food and everywhere you go in
-
64:02 - 64:06the United States, most every you go in
-
64:06 - 64:08the United States, there are going to be
-
64:08 - 64:12"weeds" that are edible, nutritious, and
-
64:12 - 64:14often medicinal greens. To name some
-
64:14 - 64:16other great ones in the area: dollar
-
64:16 - 64:20weed is in most of your yards, probably,
-
64:20 - 64:23gotu kola, it is considered a brain food,
-
64:23 - 64:27a very important one, bacopa, oxalis,
-
64:27 - 64:30purslane. Then there are sea greens like
-
64:30 - 64:33sea purslane and sea blight. Then
-
64:33 - 64:35plantago, which might be the third time I
-
64:35 - 64:37have brought that plant up. I obviously
-
64:37 - 64:40like it quite a bit. One of the foods
-
64:40 - 64:43that I made was green juice. That was a
-
64:43 - 64:46good staple this year. As far as water,
-
64:46 - 64:48when I went into this year my hope was to
-
64:48 - 64:52actually get all of my water foraged as
-
64:52 - 64:54well, which meant harvesting rain water.
-
64:54 - 64:56That was something I quickly realized I
-
64:56 - 64:58was not going to do because I did not
-
64:58 - 65:00want to have to carry around gallons of
-
65:00 - 65:03water everywhere I went. At my tiny house
-
65:03 - 65:05I harvested rain water, [and] put it through a
-
65:05 - 65:08filter. This is called a Berkey filter,
-
65:08 - 65:10That purified it and that was my
-
65:10 - 65:12drinking water. A majority of my water
-
65:12 - 65:16this year was foraged water. It was
-
65:16 - 65:17drinking water. Wherever I went, if I had
-
65:17 - 65:20to I drank tap water as well. Some
-
65:20 - 65:22mentions of other plants, and this is
-
65:22 - 65:24getting close to the end of the plant
-
65:24 - 65:27section. Other things: carrots, I grew
-
65:27 - 65:28over sixty pounds of carrots this year.
-
65:28 - 65:30That was an important food source. Beets,
-
65:30 - 65:33tindora cucumber, which is perennial
-
65:33 - 65:35cucumber that can grow year-round.
-
65:35 - 65:38Peppers grow really well in Central
-
65:38 - 65:40Florida. That is probably one of the
-
65:40 - 65:41easiest foods to start with. I grew
-
65:41 - 65:43serrano peppers and ghost peppers.
-
65:43 - 65:46Everglades tomatoes, it is hard to grow
-
65:46 - 65:49big tomatoes in Central Florida, but
-
65:49 - 65:51Everglades tomatoes grow really well.
-
65:51 - 65:54Daikon radish is an amazing one. You can
-
65:54 - 65:58make ferments from that. Green tea is a
-
65:58 - 66:00really great one that you can grow here,
-
66:00 - 66:02but there is something that I prefer that
-
66:02 - 66:05I will get to in a minute. Roselle, or
-
66:05 - 66:08Jamaican sorrel, amaranth grains as far
-
66:08 - 66:10as grains, that was the one that I
-
66:10 - 66:12experimented with. I did get two pounds
-
66:12 - 66:15of grains, full of rocks, so it never was
-
66:15 - 66:19tasty. It was probably worse eating it
-
66:19 - 66:22than not eating it. Amaranth grains is a
-
66:22 - 66:27good potential [crop]. Green beans, yard-
-
66:27 - 66:31long beans are a really great food to
-
66:31 - 66:34grow here. Cucumbers, I did well with
-
66:34 - 66:36annual cucumbers, but that one is not
-
66:36 - 66:39always easy. Kohlrabi, celery, eggplant
-
66:39 - 66:43and also just standard, small potatoes
-
66:43 - 66:46can do well as well. Some other important
-
66:46 - 66:48mentions for foraging, there are acorns.
-
66:48 - 66:53For much of humanity many people that
-
66:53 - 66:56existed, fifty percent of their calories
-
66:56 - 66:59came from acorns. We only exist today as
-
66:59 - 67:02humanity, possibly because of the acorn.
-
67:02 - 67:04We might not exist without the acorn. It
-
67:04 - 67:06is one of the most important food sources
-
67:06 - 67:09on Earth. Oak is present, I thing, on
-
67:09 - 67:13every continent except Antarctica. An
-
67:13 - 67:15extremely important food source and can
-
67:15 - 67:18still be used today. Here in Central
-
67:18 - 67:20Florida, you could get most of your
-
67:20 - 67:22calories from acorns if you wanted to
-
67:22 - 67:24take the time and energy to do that.
-
67:24 - 67:28Hickory nuts are a great nut. You can
-
67:28 - 67:31make nut milk. Sam Thayer is one of the
-
67:31 - 67:36great foragers. He has got three books
-
67:36 - 67:38that I recommend: "Nature's Garden" is
-
67:38 - 67:40one of them, I cannot think of the name
-
67:40 - 67:41of the other one that I read at the
-
67:41 - 67:45moment. What he taught me to do is to
-
67:45 - 67:47smash the hickory nuts in the shell
-
67:47 - 67:49because they are like walnuts, but there
-
67:49 - 67:52is way more shell and not a lot of nut so
-
67:52 - 67:54it is very tedious to pull out. If you
-
67:54 - 67:56are trying to grow and forage one-hundred
-
67:56 - 67:57percent of your food, you have to learn
-
67:57 - 68:00to use your time effectively. How you use
-
68:00 - 68:01your time effectively with hickory nuts
-
68:01 - 68:04is you smash them up, you throw them in a
-
68:04 - 68:07pot, you boil them and that makes hickory
-
68:07 - 68:10nut milk. Then you just strain it out. It
-
68:10 - 68:12takes just minutes to make you own nut
-
68:12 - 68:16milk that is great, high in fats and
-
68:16 - 68:19delicious. I put honey in it to make it a
-
68:19 - 68:23really nice drink. Beauty berry is a
-
68:23 - 68:26native plant to Florida that grows all
-
68:26 - 68:29over, great little snack. Smilax, also
-
68:29 - 68:33called Nature's asparagus or wild
-
68:33 - 68:35asparagus, I think. It is delicious. It
-
68:35 - 68:38just grows all over the place. Cattail,
-
68:38 - 68:41we could talk about cattail for hours.
-
68:41 - 68:43You can do cattail pollen. You can the
-
68:43 - 68:47roots, the rhizomes, the shoots. When
-
68:47 - 68:49the tops are young, you can eat that like
-
68:49 - 68:51corn on the cob. You can eat most parts
-
68:51 - 68:52of that plant at different times of the
-
68:52 - 68:56year. Amazing plant. Bitter melon, those
-
68:56 - 68:58are those weeds you see, those little
-
68:58 - 69:00orange melons that grow as weeds in the
-
69:00 - 69:03area. According to Green Dean, four of
-
69:03 - 69:06those little melons a day will give you
-
69:06 - 69:08all of the lycopene you need. I do not
-
69:08 - 69:09know everything about lycopene, but
-
69:09 - 69:11apparently it is an important thing. You
-
69:11 - 69:13do not eat the seed. You just suck the
-
69:13 - 69:14fruit off of it because the seed is
-
69:14 - 69:18toxic. You just suck the fruit right off
-
69:18 - 69:20of it. That is an amazing "weed" that is
-
69:20 - 69:23great. [It] grows right around us.
-
69:23 - 69:26Brazilian pepper is an invasive, but it
-
69:26 - 69:28makes a red pepper corn that you can use
-
69:28 - 69:30as a pepper substitute. I do not like it.
-
69:30 - 69:33I used it occasionally, but a lot of
-
69:33 - 69:36people like it. American nightshade is a
-
69:36 - 69:40really great forageable. One of the big
-
69:40 - 69:42foraging ones for me this year that
-
69:42 - 69:44really deserves a whole section, but I
-
69:44 - 69:46put it in the honorable mentions - that
-
69:46 - 69:48is yaupon holly. It is North America's
-
69:48 - 69:52only native caffeinated plant. It is a
-
69:52 - 69:55plant with amazing potential. It has the
-
69:55 - 69:56same abilities basically, as green tea
-
69:56 - 70:00(the antioxidants in it). It grows
-
70:00 - 70:02natively to Florida. It needs no water
-
70:02 - 70:05and can be harvested wild or grown on
-
70:05 - 70:08your property. It is often used as a nice
-
70:08 - 70:10landscaping plant. You can forage it all
-
70:10 - 70:13over the city. It has the same amount of
-
70:13 - 70:15caffeine as coffee, and it is related to
-
70:15 - 70:17yerba matte. It is basically the yerba
-
70:17 - 70:21matte of North America. Then, a couple of
-
70:21 - 70:23failures that I tried: I mentioned
-
70:23 - 70:26sunflowers, which turned into squirrels
-
70:26 - 70:31magically. Peanuts, and my big goal was
-
70:31 - 70:34to grow my own peanut butter, make my own
-
70:34 - 70:38coconut oil and my honey and spread that
-
70:38 - 70:42all over a banana. That was my dream of
-
70:42 - 70:47this year that never came true. I did
-
70:47 - 70:50grow enough peanuts, but I harvested them
-
70:50 - 70:51within the last couple of weeks. I was
-
70:51 - 70:55just too busy coasting into the finish
-
70:55 - 70:58line to try to make the peanut butter. I
-
70:58 - 71:01did not get around to it. Peanuts were a
-
71:01 - 71:05minor failure. Sugar cane for sugar is a
-
71:05 - 71:07great resource that I have not succeeded
-
71:07 - 71:11at. One of my big failures of the year
-
71:11 - 71:16was coconut oil. I thought that about six
-
71:16 - 71:18coconuts made a pint of coconut oil. I
-
71:18 - 71:19thought at the beginning that I was going
-
71:19 - 71:21to make a gallon of coconut oil and just
-
71:21 - 71:22be coasting through the year with coconut
-
71:22 - 71:27oil, all I wanted. I got four ounces of
-
71:27 - 71:29coconut oil. I did not have oil this
-
71:29 - 71:31whole year, which is definitely one of
-
71:31 - 71:36the big challenges. You do not realize
-
71:36 - 71:38until you are trying to grow and forage
-
71:38 - 71:40everything all the things that you eat
-
71:40 - 71:42that you do not realize how many
-
71:42 - 71:45resources it takes and such. Coconut oil
-
71:45 - 71:47was my holy grail that I ultimately
-
71:47 - 71:49failed at. What I learned is that it is
-
71:49 - 71:52more like fifteen coconuts to a pint [of
-
71:52 - 71:54oil], is what I am told. Instead, I just
-
71:54 - 71:56made my coconut milk, my coconut butter,
-
71:56 - 71:59my coconut curries. I used a lot of
-
71:59 - 72:00coconuts just did not succeed with the
-
72:00 - 72:04coconut oil. [I will] show you some of my
-
72:04 - 72:05meals. This is my little outdoor kitchen
-
72:05 - 72:09where I cooked. These are a few meals
-
72:09 - 72:12here. I did eat very well, very delicious
-
72:12 - 72:16foods. Up hear is Seminole pumpkin soup
-
72:16 - 72:21with a beet and cabbage sauerkraut as a
-
72:21 - 72:24garnish. This is pigeon peas with
-
72:24 - 72:26nasturtium leaves as a garnish and
-
72:26 - 72:30greens. This is Seminole pumpkin roasted
-
72:30 - 72:34inside of a collard wrap. Those were some
-
72:34 - 72:36of my really nice meals. The little bit
-
72:36 - 72:38of coconut oil I did have went on to
-
72:38 - 72:39these collard wraps with the Seminole
-
72:39 - 72:41pumpkin and that was like, one of the
-
72:41 - 72:45best foods of the whole year. So good!
-
72:45 - 72:48This was a very common meal. I probably
-
72:48 - 72:51ate six, seven-hundred pounds of sweet
-
72:51 - 72:53potatoes this year, quite a bit of sweet
-
72:53 - 72:57potato. I did different things with them,
-
72:57 - 72:58but the most common thing was just to
-
72:58 - 72:59mash them up and make mashed sweet
-
72:59 - 73:01potatoes. This is a bowl of mashed sweet
-
73:01 - 73:03potatoes with greens and pigeon peas.
-
73:03 - 73:08You can see behind me Seminole pumpkins
-
73:08 - 73:10on the shelf. That is how I stored them,
-
73:10 - 73:12just sitting there right on that shelf.
-
73:12 - 73:16This is another common meal, yuca. I just
-
73:16 - 73:19boiled the yuca. That was basically how I
-
73:19 - 73:20did it. I did not actually have an oven
-
73:20 - 73:24to bake. That limited me. When I went
-
73:24 - 73:25over to friends' houses I would often use
-
73:25 - 73:28their oven. It was really nice. This is
-
73:28 - 73:31yuca with fish on there. That is mullet,
-
73:31 - 73:34the white on top. Those are the little
-
73:34 - 73:37Everglades tomatoes. Then that is a
-
73:37 - 73:40sauerkraut garnish on top. That is just
-
73:40 - 73:43an example of a few meals. I probably
-
73:43 - 73:46really subsisted on a couple of dozen
-
73:46 - 73:50different meals, but my food did vary
-
73:50 - 73:53drastically throughout the year. As I
-
73:53 - 73:54mentioned, I did take a trip to
-
73:54 - 73:57Wisconsin. I did not make any videos
-
73:57 - 73:59while I was gone and people commented on
-
73:59 - 74:01YouTube like, "Oh, he went to Wisconsin
-
74:01 - 74:04and ate pizza for the summer!". It was
-
74:04 - 74:07harder to be travelling. Imagine, I had
-
74:07 - 74:09no garden. I went away for eighty-two
-
74:09 - 74:12days, is what it ended up being. I had no
-
74:12 - 74:14garden up there. This was a whole new
-
74:14 - 74:18challenge, taking it to the road. Before
-
74:18 - 74:20I left I worked long hours, often until
-
74:20 - 74:24two in the morning preparing foods. I
-
74:24 - 74:28was making flours from yuca and yam that
-
74:28 - 74:30Marabou Thomas taught me to make. I was
-
74:30 - 74:32drying coconuts and making coconut
-
74:32 - 74:35shreds. I was making tons of moringa
-
74:35 - 74:38powder. I was dehydrating herbs. I was
-
74:38 - 74:40foraging. I dehydrated bananas and
-
74:40 - 74:43mangoes. I left with one-hundred thousand
-
74:43 - 74:46calories, at least. At two-thousand
-
74:46 - 74:48calories a day, that is fifty days. I was
-
74:48 - 74:51carrying a lot of food. I was carrying a
-
74:51 - 74:55couple hundred pounds of food with me.
-
74:55 - 74:58I had a lot of food, but I really was
-
74:58 - 74:59dependent on foraging. I did a lot of
-
74:59 - 75:01fishing while I was up there. I mentioned
-
75:01 - 75:03the deer. While I was in Wisconsin I
-
75:03 - 75:08learned and foraged new plants. A lot of
-
75:08 - 75:10people up North say "You can only do this
-
75:10 - 75:12because you are in Central Florida." You
-
75:12 - 75:14are the beneficiaries of that comment. We
-
75:14 - 75:16are in a great place. Central Florida is
-
75:16 - 75:18one of the best growing climates in the
-
75:18 - 75:22United States, I would say. We have this
-
75:22 - 75:23beautiful thing where we can grow many
-
75:23 - 75:25plants of the North, but we can [also]
-
75:25 - 75:27grow many plants of the tropics. We are
-
75:27 - 75:29in a sub-tropical area. We are on this
-
75:29 - 75:32border. We are in zone what, ten-A?
-
75:32 - 75:36Nine-B? Nine? See, I am still kind of a
-
75:36 - 75:41rooky. So it is nine? Nine-B. Nine-B is
-
75:41 - 75:44basically on this edge where we can many
-
75:44 - 75:45things of the North and we can grow many
-
75:45 - 75:47things of the South. It is this beautiful
-
75:47 - 75:49area where there is an incredible amount
-
75:49 - 75:51of diversity and abundance. With that
-
75:51 - 75:54being said, I never felt abundance like I
-
75:54 - 75:57felt it up in Wisconsin. It was the most
-
75:57 - 76:00abundant place I have ever been on Earth.
-
76:00 - 76:02I almost did not come back. Actually, a
-
76:02 - 76:03lot of people thought I was never coming
-
76:03 - 76:05back, but I had things to take care of.
-
76:05 - 76:09My trip to Wisconsin was great. I foraged
-
76:09 - 76:10one-hundred different foods while I was
-
76:10 - 76:12up there. Apples were one of the most
-
76:12 - 76:15important. I made applesauce. I made so
-
76:15 - 76:18much applesauce. In my hometown, off the
-
76:18 - 76:19top of my head might now I could name
-
76:19 - 76:24fifty public apple trees just in that
-
76:24 - 76:25area. If you are ever go to Ashland,
-
76:25 - 76:27Wisconsin (That is my hometown.), go and
-
76:27 - 76:31gorge on apples. I have got to mention
-
76:31 - 76:33the toilet paper. I grew my own toilet
-
76:33 - 76:34paper. I have not bought toilet paper for
-
76:34 - 76:41over five years. This plant is call
-
76:41 - 76:44Plectranthus barbatus. That is the genus
-
76:44 - 76:45and species, also called blue spur
-
76:45 - 76:48flower. It grows in zones eight to ten,
-
76:48 - 76:51so right where we are. This will not grow
-
76:51 - 76:52in the colder climates. Maybe it will as
-
76:52 - 76:55as annual. This will grow year-round. I
-
76:55 - 76:57put two sticks in the ground and I have
-
76:57 - 76:59never used more than one percent of my
-
76:59 - 77:02toilet paper stock. Just two little
-
77:02 - 77:06sticks turned into infinite toilet paper
-
77:06 - 77:09for life. It is the perennial toilet
-
77:09 - 77:12paper plant. I am rubbing it on my face
-
77:12 - 77:14because it is actually softer than
-
77:14 - 77:16anything you would buy at the store. It
-
77:16 - 77:17is in the mint family, so some people
-
77:17 - 77:20call me Captain Mint Bottom on YouTube
-
77:20 - 77:22now because of that. [Audience laughs]
-
77:22 - 77:24It does not leave a minty smell. Well,
-
77:24 - 77:26I would not know, I guess. [Audience
-
77:26 - 77:28laughs] I cannot speak to that, but I do
-
77:28 - 77:29not think it does. It produces beautiful
-
77:29 - 77:31flowers. Sometimes hummingbirds were
-
77:31 - 77:33hanging out with my toilet paper, and
-
77:33 - 77:36bees. It actually makes a tea! You can
-
77:36 - 77:39eat this toilet paper as well. In Brazil,
-
77:39 - 77:42I know that it is used for upset stomach
-
77:42 - 77:44and maybe some other things. I have made
-
77:44 - 77:46tea with it, very bitter. Bitter is
-
77:46 - 77:49medicine. We have, in this society, bred
-
77:49 - 77:52bitterness out of the plants. What we do
-
77:52 - 77:55when we breed bitterness out, we breed
-
77:55 - 77:57the nutrients out. Lettuce is one of the
-
77:57 - 77:59least nutrient-rich plants that you can
-
77:59 - 78:01possibly eat because it has almost no
-
78:01 - 78:04flavor. No flavor means very few
-
78:04 - 78:07nutrients. Keep that in mind. Highly
-
78:07 - 78:11bitter means generally medicinal. Here is
-
78:11 - 78:13the toilet paper next to the compost
-
78:13 - 78:16toilet. This plant is truly miraculous.
-
78:16 - 78:18This toilet paper you can actually
-
78:18 - 78:20harvest from the plant and it stays soft
-
78:20 - 78:23for up to a week. Sitting next to the
-
78:23 - 78:27toilet for a week, it is still soft. It
-
78:27 - 78:30is very strong, does not break. On a dewy
-
78:30 - 78:32morning, it actually holds the moisture
-
78:32 - 78:35and turns into a wet wipe. [Audience
-
78:35 - 78:38laughs] It is truly a miraculous plant.
-
78:38 - 78:42For people that live up North, the good
-
78:42 - 78:43news is toilet paper grows everywhere.
-
78:43 - 78:46There is lamb's ear up there. Imagine
-
78:46 - 78:47wiping your butt with a lamb's ear. I
-
78:47 - 78:48do not know if any of you guys have done
-
78:48 - 78:50that, but it probably would feel good.
-
78:50 - 78:53They are nice and soft. [Audience laughs]
-
78:53 - 78:54They make wool, which could be
-
78:54 - 78:56scratchier. Anyway... Everywhere you go,
-
78:56 - 78:58there is a perennial toilet paper
-
78:58 - 79:00growing, but this is the best that I have
-
79:00 - 79:04seen on Earth. One of the most common
-
79:04 - 79:07question is [about] pests. What about
-
79:07 - 79:11pests? I am very, very proud to say that
-
79:11 - 79:14in the two years here I never applied a
-
79:14 - 79:16single pesticide, not even an organic one
-
79:16 - 79:22like BT or neem. How did I deal with
-
79:22 - 79:26pests? It is not that I never had pests.
-
79:26 - 79:28This is my Seminole pumpkin. I know
-
79:28 - 79:29there are probably some beginner
-
79:29 - 79:30gardeners in the room, but you all
-
79:30 - 79:32probably know that is not what plants
-
79:32 - 79:35are supposed to look like. Towards the
-
79:35 - 79:37back you can see leaves. All of this was
-
79:37 - 79:40leaves, but all of that was eaten by
-
79:40 - 79:43cucumber worms. There are different names
-
79:43 - 79:47for them, but they eat squashed,
-
79:47 - 79:51cucumbers and plants like that. They came
-
79:51 - 79:54in and just decimated this. I was not
-
79:54 - 79:56paying attention and they got so bad that
-
79:56 - 79:58they actually started to eat many of my
-
79:58 - 79:59pumpkins, to actually infest the
-
79:59 - 80:02pumpkins. I definitely dealt with pests
-
80:02 - 80:05this year. A lot of people say "You can
-
80:05 - 80:09not grow food in Central Florida.". There
-
80:09 - 80:11is this idea that a lot of people have
-
80:11 - 80:13that this is a horrible, horrible place
-
80:13 - 80:16to grow food. That is just not remotely
-
80:16 - 80:18the truth at all. What they are doing is
-
80:18 - 80:20they are trying to grow the wrong food in
-
80:20 - 80:25the wrong way. When I got here, what I
-
80:25 - 80:27did not do was go to the grocery store
-
80:27 - 80:29and walk down the aisles and say "What do
-
80:29 - 80:31I want to eat?". I did not say "I like
-
80:31 - 80:32strawberries. I am going to grow
-
80:32 - 80:34strawberries.". Instead, I talked to all
-
80:34 - 80:36of the locals. I said "What grows so
-
80:36 - 80:40ridiculously well and has so few pests
-
80:40 - 80:44that a fool could not possibly kill it?".
-
80:44 - 80:47I said, I am going to grow what grows the
-
80:47 - 80:50easiest, has the fewest pests and is also
-
80:50 - 80:53very nutrient-dense, or has a lot of
-
80:53 - 80:57calories. That is what is was about. What
-
80:57 - 81:00has been proven time and time again by
-
81:00 - 81:02the locals? I did not come here and
-
81:02 - 81:04reinvent anything. The only reason that I
-
81:04 - 81:05am standing here today, after having
-
81:05 - 81:07grown and foraged one-hundred percent
-
81:07 - 81:08of my food, is because this is all of the
-
81:08 - 81:11knowledge that is in this room already,
-
81:11 - 81:13and in other people in this community.
-
81:13 - 81:14All I did was take all that knowledge,
-
81:14 - 81:17put it all together into one little
-
81:17 - 81:19package to have me standing here at the
-
81:19 - 81:21end of this year. As far as pests go, a
-
81:21 - 81:24few things, there was one garden that I
-
81:24 - 81:27worked with and there was the person in
-
81:27 - 81:30the garden. I have fifty, sixty, seventy
-
81:30 - 81:32different species growing in this garden.
-
81:32 - 81:37She would always tell me about the one or
-
81:37 - 81:39two plants that had pests on them. It
-
81:39 - 81:41was a constant, "The pests are getting
-
81:41 - 81:44these plants!". What I said was "Oh, we
-
81:44 - 81:47have sixty-eight other plants that do not
-
81:47 - 81:49have pests. Let's eat just eat those."
-
81:49 - 81:50That is one of the most important
-
81:50 - 81:52elements of [dealing with] pests,
-
81:52 - 81:54diversity. If you have one-hundred
-
81:54 - 81:56species and the pests are getting ten,
-
81:56 - 81:58you still have ninety species to eat.
-
81:58 - 82:02Diversity is key. Monoculture is going to
-
82:02 - 82:05bring in pests. Polycultures are going to
-
82:05 - 82:07reduce pests. Imagine if you have a line
-
82:07 - 82:10of tomatoes. If you get worms here, they
-
82:10 - 82:12just walk from tomato plant to tomato
-
82:12 - 82:14plant to tomato plant. They just eat
-
82:14 - 82:16themselves away. If you have a tomato
-
82:16 - 82:17plant here and on the other side of the
-
82:17 - 82:19garden and in between that you have got
-
82:19 - 82:22basil and onions and such the pests,
-
82:22 - 82:24amazingly, do not get to all of them.
-
82:24 - 82:28Diversity. Spreading things out.
-
82:28 - 82:31Intercropping, or polyculture. One
-
82:31 - 82:33really important thing is that plants
-
82:33 - 82:35basically have immune systems. Healthy
-
82:35 - 82:38plants can defend themselves from pests.
-
82:38 - 82:40You need healthy soil. You need the right
-
82:40 - 82:43amount of sun. If a plant does not have
-
82:43 - 82:45enough sun, if it is in too much shade,
-
82:45 - 82:47that often is what will bring in the
-
82:47 - 82:50pests. Aphids, for example, if you see
-
82:50 - 82:52aphids it is not "How do I get rid of
-
82:52 - 82:53these aphids?". It is "What do I have to
-
82:53 - 82:56change foundationally to make healthy
-
82:56 - 82:58plants so that the aphids are not there.
-
82:58 - 83:01That means planting the right things,
-
83:01 - 83:04planting at the right time of year,
-
83:04 - 83:08planting in the right places, using local
-
83:08 - 83:10knowledge, doing what has been done for
-
83:10 - 83:13decades. There are many ways to get
-
83:13 - 83:15local knowledge, which is something I am
-
83:15 - 83:18going to get into. A little bit about my
-
83:18 - 83:23health, this is me about eight month in
-
83:23 - 83:26[to the project]. At that point I was not
-
83:26 - 83:28catching enough fish. I was feeling
-
83:28 - 83:30deficient [in nutrients]. I did not have
-
83:30 - 83:31enough fat and I did not have enough
-
83:31 - 83:33protein [in my diet]. I am pulling my
-
83:33 - 83:36cheeks there because I started to feel my
-
83:36 - 83:38body and I was like, "Man! I feel like my
-
83:38 - 83:41skin is really loose!". I feel like my f
-
83:41 - 83:44fat is gone. My brain was not functioning
-
83:44 - 83:47as well. I was worried that I was not
-
83:47 - 83:50getting enough fats. There was a rough
-
83:50 - 83:53patch this summer. There were a good
-
83:53 - 83:54number of times when I definitely thought
-
83:54 - 83:57about giving up. I definitely want to
-
83:57 - 83:59say, this was extremely difficult. It is
-
83:59 - 84:01a dream because it is very, very
-
84:01 - 84:03difficult, not something that is easy to
-
84:03 - 84:05attain.. There were definitely many times
-
84:05 - 84:07when I wanted to give up. This was one of
-
84:07 - 84:10those times. I was feeling very gaunt and
-
84:10 - 84:13like I was not getting what I needed. I
-
84:13 - 84:15was pretty confident that it was fat and
-
84:15 - 84:17it was protein. How I got to Wisconsin,
-
84:17 - 84:20was I caught a ride with Jenn, one of the
-
84:20 - 84:23Gardens for Single Moms recipients. She
-
84:23 - 84:25happened to be going to Chicago two days
-
84:25 - 84:27before I was trying to go to Chicago, so
-
84:27 - 84:30I drove up there with her. I stayed at my
-
84:30 - 84:33aunt's twenty-third story apartment in
-
84:33 - 84:37Chicago. Then it only got worse because I
-
84:37 - 84:39was sitting in a car, sitting in an
-
84:39 - 84:41apartment and mostly eating carbs and did
-
84:41 - 84:45not have the fat. That was a really hard
-
84:45 - 84:48time I had my ups and downs, but that is
-
84:48 - 84:50when I caught fish. I had one of my
-
84:50 - 84:52lowest days, I caught a twenty-pound lake
-
84:52 - 84:55trout. That would have fed me for three
-
84:55 - 84:59weeks, at a pound per day. It is one of
-
84:59 - 85:01the fattiest fish there is. Basically, it
-
85:01 - 85:04was exactly what I needed and I put it
-
85:04 - 85:06back in the water because it was too
-
85:06 - 85:09big. At that point, lake trout are all
-
85:09 - 85:15female. They are the producers for that
-
85:15 - 85:18population. They produce so much. Here I
-
85:18 - 85:20had exactly what I needed, what I was
-
85:20 - 85:22craving, but I could not eat it. I put it
-
85:22 - 85:27back in the water. That hurt me for days!
-
85:27 - 85:29I did rebound. I caught enough fish. I
-
85:29 - 85:33got the venison. At the end of my time in
-
85:33 - 85:36Wisconsin, I actually spoke at UW
-
85:36 - 85:38Lacrosse where I went to college. They
-
85:38 - 85:40happened to have a dunk tank where I
-
85:40 - 85:42could get my body fat composition
-
85:42 - 85:44[measured]. I got it and it was fifteen
-
85:44 - 85:47percent. I had built my fat back up and
-
85:47 - 85:50I gained it back. Fifteen percent is
-
85:50 - 85:53healthy fat, more than I would expect on
-
85:53 - 85:57myself and I maintained my weight. I
-
85:57 - 85:59started at one-hundred-fifty-three-point
-
85:59 - 86:04four pounds and the night before I
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86:04 - 86:06finished, on day one-hundred-sixty-five I
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86:06 - 86:08weighed one-hundred-fifty-five pounds. On
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86:08 - 86:11the morning of my first day finishing I
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86:11 - 86:12weighed one-hundred-fifty-two-point-
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86:12 - 86:15eight, so point-eight pounds less. It is
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86:15 - 86:17amazing, I have weighed myself a lot.
-
86:17 - 86:18You start to realize how much your weight
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86:18 - 86:20can fluctuate. It fluctuates by about
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86:20 - 86:23seven pounds a day. You can pee out a
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86:23 - 86:26gallon of water per day and that this
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86:26 - 86:27eight-point-eight pounds, so you are
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86:27 - 86:29shedding a lot of weight in one day just
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86:29 - 86:33through fluids and food. Basically, my
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86:33 - 86:37weight stayed about as steady as I could
-
86:37 - 86:40possibly imagine and I did not get sick
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86:40 - 86:44once. I think it is safe to say that I
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86:44 - 86:51did it! [Audience laughs and cheers,
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86:51 - 87:03applauds] I have been doing it for a
-
87:03 - 87:06while now. so I am a little nonchalant
-
87:06 - 87:08about it because it kind of just feels
-
87:08 - 87:09like, "Yeah, I did it." but it was
-
87:09 - 87:14something that I had set out to do
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87:14 - 87:19forever. I want to end by sharing a whole
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87:19 - 87:22bunch of resources and then we will have
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87:22 - 87:25time for questions. I am going to go
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87:25 - 87:27through a bunch of resources. Now, I have
-
87:27 - 87:30all of this information online at
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87:30 - 87:34robgreenfield.tv/grow. Many of the things
-
87:34 - 87:36that I talked about tonight, but
-
87:36 - 87:38certainly all of these resources are
-
87:38 -listed on that page. You do not have to
-
Not Syncedcram it all down and this talk is being
-
Not Syncedrecorded. Have these cameras been going
-
Not Syncedthis whole time? Alright, so this talk is
-
Not Syncedbeing recorded and will be on my YouTube
-
Not Syncedchannel, which is just
-
Not Syncedyoutube.com/robgreenfield. You can watch
-
Not Syncedthis and I will have all of the links in
-
Not Syncedthe description there. I designed it so
-
Not Syncedthat you don't have to suck all of this
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Not Syncedin in one night. I am going to go through
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Not Syncedthese resources. First, events, classes,
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Not Syncedgroups. The most important thing is
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Not Syncedcommunity. As I said, the only reason I
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Not Syncedam standing here today, period, is
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Not Syncedbecause of community. I could not have
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Not Synceddone this alone, not even remotely. It is
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Not Syncedall through community. The idea of this
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Not Syncedis not that any of us have to grow and
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Not Syncedforage [one-hundred percent] of our own
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Not Syncedfood. we have an amazing community right
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Not Syncedhere where we can share. We can trade.
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Not SyncedWe can ask each other what we need. That
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Not Synceddoes not have to stop with just food. If
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Not Syncedyou look at this room, we have doctors.
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Not SyncedWe have lawyers. We have teachers. We
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Not Syncedhave permaculturists and growers. We have
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Not Syncedmost things in here and we can exchange
-
Not Syncedthose things and improve our communities
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Not Syncedwithout having to ship our money to these
-
Not Syncedcorporations in far-off places. Starting
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Not Syncedwith community, that is where I am going
-
Not Syncedto start. Orlando Permaculture, where we
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Not Syncedare standing right now. Definitely my
-
Not Syncedfavorite community in Central Florida.
-
Not SyncedThat is why I came to Orlando, because of
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Not SyncedOrlando Permaculture. Foraging. Green
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Not SyncedDean, one of the greatest foragers in the
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Not SyncedUnited States. He has got the most-
-
Not Syncedwatched foraging YouTube channel. He
-
Not Synceddoes classes in Orlando at least once a
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Not Syncedmonth and all over the state of Florida.
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Not SyncedWe have an amazing resource in Green
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Not SyncedDean. Andy Firk, another amazing forager.
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Not SyncedDefinitely, I have to say, my favorite
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Not Syncedhuman being that I have met in the state
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Not Syncedof Florida. If you get a chance to hang
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Not Syncedout with Andy Firk and do one of his
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Not Syncedclasses, it is social activism and plants
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Not Syncedall in one. It is amazing. John Martin is
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Not Syncednow an expert mushroom guy, "Fungi John".
-
Not SyncedWhere is John? I know he is here. There
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Not Syncedis John over there. [Faint applause]
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Not SyncedYeah, we will give him a round of
-
Not Syncedapplause! [Audience applauds] When I got
-
Not Syncedhere, John was not teaching classes yet.
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Not SyncedThis is something he started doing within
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Not Syncedthe last year. He is one of the mushroom
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Not Syncedexperts of the area. He teaches classes.
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Not SyncedFungi John. UF IFA IFAs Extension, that
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Not Syncedis an amazing resource. I got so much
-
Not Syncedthrough them. They have a master
-
Not Syncedgardening program, which is a great
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Not Syncedresource. Central Florida Fruit Society,
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Not Syncedthat is where I learned so much of what I
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Not Syncedneeded to know about what fruit trees to
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Not Syncedplant for my community fruit trees
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Not Syncedprogram. They have monthly meet-ups. Some
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Not Syncedbigger events, there are the Permaculture
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Not SyncedConvergences. There are local ones and
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Not Syncedthen there are the state-wide ones. Those
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Not Syncedare an amazing place to meet local
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Not Syncedpermaculturists. Earth skills gatherings
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Not Syncedare truly amazing. I went to that both
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Not Syncedyears I was here, highly recommend it.
-
Not SyncedThe Florida School of Holistic Living is
-
Not Syncedall about holistic medicine and holistic
-
Not Syncedhealth, highly recommend getting involved
-
Not Syncedwith that. They have the Florida Herbal
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Not SyncedConference once per year. Sustainable
-
Not SyncedKashi is a place where I have done a lot
-
Not Syncedof my learning. They have free
-
Not Syncedpermaculture classes on Wednesdays. There
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Not Syncedare lots of events. John just hosted a
-
Not Syncedmushroom foraging class there a couple
-
Not Syncedof weeks back, for example. Lots of
-
Not Syncedopportunities there. I have not named all
-
Not Syncedof them, but those are some of the
-
Not Syncedamazing resources we have locally. Some
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Not Syncedonline resources, one of my favorites is
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Not SyncedPete Kanaris. I was lucky enough to get
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Not Syncedto spend a lot of my time [with Pete]. He
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Not Syncedis one of the reasons I am still standing.
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Not SyncedHe took me out fishing. He is an amazing
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Not Syncedfriend and an amazing resource. His
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Not SyncedYouTube channel is Green Dreams Florida.
-
Not SyncedSo much knowledge on there. Again, UF
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Not SyncedIFIS Extension is a great resource. Green
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Not SyncedDean, eattheweeds.com, David The Good:
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Not SyncedThe Survival Gardener, so much education
-
Not Syncedcame from him. Andy Firk, I mentioned
-
Not Syncedhim. Again, my website is
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Not Syncedrobgreenfield.tv/growflorida, or just
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Not Synced/grow. That is just an accumulation of
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Not Syncedall of this put into one place for you.
-
Not SyncedAnother one is Terry Meer. His [website]
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Not Syncedis terrymeer.com/resources. That is a
-
Not Syncedreally great resource guide that puts
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Not Synceda lot of the events and the groups and
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Not Syncedsuch. Some nurseries, my favorite
-
Not Syncedprobably is HEART, Josh Jamison. He is
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Not Syncedone of the amazing, solid foundations of
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Not Syncedthis community. Definitely go take a tour
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Not Syncedthere. Their plants are some of the most
-
Not Syncedaffordable because their mission is not
-
Not Syncedto make money. Their mission is to spread
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Not Syncedplants and plant knowledge. HEART Village
-
Not SyncedNursery. ECHO Global Farm, that is down
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Not Syncedin South Florida. I actually never made
-
Not Syncedit there, but it is an amazing resource.
-
Not SyncedA Natural Farm and Education Center, that
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Not Syncedis an amazing resource for fruit trees.
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Not SyncedThat is where I got the majority of my
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Not Syncedfruit trees for this year. South Seminole
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Not SyncedFarms and Nursery, Green's Nursery, Green
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Not SyncedDreams, Pete Kanaris also has a nursery
-
Not Syncedover by Tampa. You do not have to buy
-
Not Syncedplants. The amazing thing about plants is
-
Not Syncedthat they reproduce on their own. Are
-
Not Syncedthere plants back there right now? Are
-
Not Syncedthose flowers? We do have a plant raffle
-
Not Syncedtonight. Every month there is a plant
-
Not Syncedraffle, right? Every month that you come
-
Not Syncedhere you can take plants with you. There
-
Not Syncedare plant swaps. There are plant raffles.
-
Not SyncedIt is about connecting. I have this. you
-
Not Syncedhave that. You do not have to buy plants.
-
Not SyncedI have enough yuca cuttings for everyone
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Not Syncedin this room. Unfortunately, I do not
-
Not Syncedhave them with me, but that all came from
-
Not Synceda few cuttings in the first place. Simple
-
Not SyncedLiving Institute, they do plants. Orlando
-
Not SyncedPermaculture. Leu Gardens has a plant
-
Not Syncedsale. Just meeting permaculturists, talk
-
Not Syncedto people. Ask if you can go over to
-
Not Syncedtheir garden and share knowledge. They
-
Not Syncedkey to a permaculturist's heart is
-
Not Syncedhelping them. doing work. that is the key
-
Not Syncedto any gardener's heart, doing some work
-
Not Syncedand helping them. Whatever that is:
-
Not Syncedweeding, shoveling, putting down compost.
-
Not SyncedIt is usually the labor that is needed
-
Not Syncedbecause gardening takes work. Earn some
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Not Syncedplants by putting in time at a garden, or
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Not Syncedat a permaculture food forest. Another
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Not Syncednursery that I visited is Sow Exotic. That
-
Not Syncedwas a really great nursery about an hour
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Not Syncedsouth of here. Local seeds, when I got
-
Not Syncedhere I asked around, even Orlando
-
Not SyncedPermaculture. I said "Where can I get
-
Not Syncedlocal seeds?" and they all said, "There
-
Not Syncedis no local seed company.". I said "No
-
Not Syncedway! There has got to be a local seed
-
Not Syncedcompany.". I search it out and I found
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Not Syncedthree local seed companies. There is
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Not SyncedCrispy Farms in Apopka. They only have
-
Not Syncedabout thirty varieties of seeds, but they
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Not Syncedare all great varieties that grow really
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Not Syncedwell here. Crispy Farms is an incredible
-
Not Syncedlittle place to get seeds. Whitwam
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Not SyncedOrganics is over in Tampa. Southern
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Not SyncedHeritage Seed Collective, Melissa DeSa is
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Not Syncedthe seed genius of Central Florida, I
-
Not Syncedwould say. They are a non-profit. They
-
Not Syncedare spreading seeds. They probably have
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Not Syncedfifty, one-hundred different varieties
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Not Syncedand they grow all of them in Gainesville
-
Not Syncedfor the most part. Not local seeds:
-
Not SyncedSouthern Exposure Seed Exchange, Johnny's
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Not SyncedSelected Seeds, Seeds Savers Exchange,
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Not SyncedBaker Creek Heirloom Seeds, High Mowing
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Not SyncedSeeds and Seeds of Change are all some
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Not Syncedgreat places that you can buy online. A
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Not Syncedcouple of local books, my favorites
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Not Syncedlisted here, Robert Boden's "Florida
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Not SyncedFruit and Vegetable Gardening." That is
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Not Syncedmore annual-based, but reading that
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Not Syncedreally gives you the basic knowledge you
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Not Syncedneed of understanding Central Florida.
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Not SyncedThat was my holy grail of a book starting
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Not Synced[out]. If it is not really perennials. It
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Not Syncedis more annuals. Perennials, David The
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Not SyncedGood is a great resource as were his
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Not Syncedbooks. [They are] very small books that
-
Not Syncedhave the information you need like,
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Not Synced"Create your own Florida Food Forest" and
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Not Synced"Totally Crazy Easy Florida Gardening"
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Not Syncedthe plants that grow ridiculously well
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Not Syncedthat you cannot kill. Peggy Lantz,
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Not SyncedFlorida's Edible Wild Plants" is a
-
Not Syncedforaging book that I really recommend.
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Not SyncedMarabou Thomas has a cookbook. A home
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Not Syncedgarden cuisine toolkit for the sub-
-
Not Syncedtropics. Really highly recommend that
-
Not Syncedbook. It is a beautiful one. James
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Not SyncedSteven's "Vegetable Gardening in Florida."
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Not SyncedThis is Marabou right here! He is not
-
Not Syncedhere tonight because he is a genius who
-
Not Syncedis at home always toiling away. I was
-
Not Syncedlucky to get to go over to his house a
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Not Syncedcouple of times and he came over to
-
Not Syncedmine. He taught me about yam flour and
-
Not Syncedyuca flour. He is a genius. If you can
-
Not Syncedtap into that knowledge, one way to do
-
Not Syncedthat is through his book. This is him
-
Not Syncedmaking tortillas without oil from flour
-
Not Syncedthat we made from my garden. That is
-
Not Syncedsomething that he has been perfecting.
-
Not SyncedI do not know a whole lot of people who
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Not Synceddo [that]. That is an amazing book. His
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Not SyncedInstagram page is a really nice resource
-
Not Syncedtoo. Some not local books, there are so
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Not Syncedmany books, but I am just naming a few:
-
Not Synced"Perennial Vegetables" and "Paradise Lot"
-
Not Syncedby Eric Toensmeier, "Gaia's Garden: A
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Not SyncedGuide to Home Scale Permaculture" are two
-
Not Syncedgreat permaculture books, just to name a
-
Not Syncedcouple. I love Michael Pollan. His books
-
Not Syncedare some of the foundations to me
-
Not Syncedquestioning the globalized food system.
-
Not SyncedIf you want to understand even big
-
Not Syncedorganic, Michael Pollan's books are
-
Not Syncedfantastic. Sandor Katz, "Wild
-
Not SyncedFermentation," that is not just a
-
Not Syncedrevolution of our food. It is really a
-
Not Syncedrevolution of our mind. He is an
-
Not Syncedincredible author and person. Some garden
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Not Syncedresources: I mentioned mulch, you got your
-
Not Syncedlocal tree companies, and then
-
Not Syncedgetchipdrop.com. This is where you get
-
Not Syncedthe mulch. Compost, you get that from
-
Not SyncedMonterey Mushrooms, or you can get it
-
Not Syncedfrom the city. Our yard waste gets turn
-
Not Syncedinto compost. Oh, and we got the new
-
Not Syncedcompost program started by Charlie! You
-
Not Syncedcan do that was well. Cardboard, again,
-
Not Syncedgrocery, liquor, appliance stores. If you
-
Not Syncedwant to do rainwater harvesting, just
-
Not Syncedtype "rainwater harvesting" into Craig's
-
Not SyncedList and you will be able to find barrels
-
Not Syncedand totes and materials for that. Drip
-
Not Syncedirrigation you can just get at hardware
-
Not Syncedstores and online. Those are kind of my
-
Not Syncedmain ingredients besides the plants that
-
Not SyncedI mentioned. As far as this project,
-
Not Syncedother resources: my YouTube channel is
-
Not Syncedwhere I produced a lot of videos about
-
Not Syncedthis year. If you want to learn more, or
-
Not Syncedyou want to take tours of my gardens,
-
Not Syncedspend time virtually in the garden with
-
Not Syncedme, because you will not be able to in
-
Not Syncedreal life because I am leaving in a few
-
Not Synceddays. YouTube.com/robgreenfield has these
-
Not Syncedvideos. I am putting out a video soon
-
Not Syncedthat is "How to turn your lawn into a
-
Not Syncedgarden." A lot of the resources for this
-
Not Syncedproject, if you go to
-
Not Syncedrobgreenfield.tv/foodfreedomfoods, it
-
Not Syncedlists the three-hundred foods that I
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Not Syncedforaged this year and grown with links to
-
Not Synceda lot of them. Slash food freedom meals,
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Not Syncedthat lists every meal for the last three-
-
Not Syncedhundred-sixty-five days and every snack.
-
Not SyncedSlash food freedom photos is photos of
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Not Syncedmany of my meals and my foods where you
-
Not Syncedcan learn more. Slash food freedom rules
-
Not Syncedis all the guidelines behind this year.
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Not SyncedSlash food freedom why is why I did this
-
Not Syncedand more about that. Lastly, the book!
-
Not SyncedI do have a book, not out yet. It will
-
Not Syncedsome out December of 2020 with New
-
Not SyncedSociety Publishers. One-hundred percent
-
Not Syncedof the proceeds of that book [sales] are
-
Not Synceddonated to non-profits that are working
-
Not Syncedon the food solutions, working to create
-
Not Synceda more sustainable and just food system.
-
Not SyncedI am not out to make money from food at
-
Not Syncedall, really. I think food is a basic
-
Not Syncedhuman right. I want to empower others to
-
Not Syncedgrow their own food. This book, I think
-
Not Syncedit will be maybe the most powerful thing
-
Not Syncedthat I have ever put out. I highly
-
Not Syncedrecommend it. I will be on a book tour
-
Not Syncedhere when that book comes out, end of
-
Not Synced2020 / beginning of 2021. I will be doing
-
Not Synceda talk with that book as well. As far as
-
Not Syncedthe media behind this, I want to thank
-
Not SyncedSierra Ford Photography. My friend Sierra
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Not SyncedFord, she took a lot of these photos as
-
Not Syncedwell as Danielle Werner at Live Wonderful
-
Not SyncedPhotography. As far as my videos that you
-
Not Syncedhave seen over the year, John VonMutius
-
Not SyncedBrandon Carey and Paul O'Neill, so I want
-
Not Syncedto thank them for that. Most importantly,
-
Not SyncedI want to thank the Orlando Permaculture
-
Not Syncedcommunity. I have said it one-hundred
-
Not Syncedtimes, but all of this is a matter of
-
Not Syncedcommunity. It has been incredible to be
-
Not Syncedhere for the last two years. You made
-
Not SyncedOrlando a more than tolerable place, a
-
Not Syncedbeautiful place to spend the last two
-
Not Syncedyears. I could not have done any of this
-
Not Syncedwithout you, so thank you to Orlando
-
Not SyncedPermaculture. Thank you to Sarah Robinson
-
Not Syncedfor always hosting me in her house, in
-
Not Syncedher church, wherever! I want to say thank
-
Not Syncedyou to Lisa Ray who hosted me in her
-
Not Syncedbackyard and all of the fun stuff we went
-
Not Syncedthrough, especially the team at Orlando
-
Not SyncedPermaculture: Jeff and David and Kaitlin
-
Not Syncedand thank you all for that and the whole
-
Not SyncedOrlando Permaculture. To Daniel for all
-
Not Syncedof the good times we had together and for
-
Not Syncedthe great kombucha. The list could
-
Not Syncedabsolutely go on. Thank you everyone so
-
Not Syncedmuch for being a part of this journey.
-
Not Synced[Audience applauds] So how long was that?
-
Not SyncedHow long was I talking? [Conversation off
-
Not Syncedstage] Almost two hours! [Audience laughs]
-
Not SyncedOh my gosh! There was a lot of information
-
Not Syncedto go through! What time is it?
-
Not Synced[Conversation off stage] Nine o'clock?
-
Not SyncedThat is the longest talk of all time at
-
Not SyncedOrlando Permaculture. I guess we do not
-
Not Syncedreally have time for questions then,
-
Not Syncedright? Ok well, I will be around and
-
Not Syncedhugs. I love hugs so come give me a hug.
-
Not SyncedI love you all very much. Next up, Jeff
-
Not SyncedTrepani! [Audience applauds] Two hours!
-
Not SyncedJeff: I want to thank you so much. You
-
Not Syncedhave been such a great inspiration,
-
Not Syncedmotivation for us and helping us to get
-
Not Syncedmore publicity as well and get more people
-
Not Syncedhere learning about things. So, I want to
-
Not Syncedthank you a lot. I am going to miss you,
-
Not Synceddefinitely. I am going to be thinking
-
Not Syncedabout you when I drive by the house and
-
Not Syncedthe property and everything. It is a great
-
Not Syncedthing having you here.
Show all