Recycle, Reuse, Reduce In Action
We worked today on a design challenge to encourage kids working with animals to be more aware of the necessity for hand washing, cleaning gloves, and being aware of potential pathogen vectors. Eight teams worked over four periods to design a solution that would help us all be better prepared and protected as we continue to explore sustainability and livestock. See what happened when kids put Recycle, Reuse, Reduce in Action.
The Rules For Engagement
This is a hybrid blogpost and slide entry for my proposed roundtable on my “Sustainability in Nature” class at Metro Schools this January. I have nine days to teach about sustainability, science, technology, engineering, math, farming, economics, discipline, and computer science. No big deal! This is the Rules for Engagement.
Did Dinosaurs Crow?
Today I brought in my rooster from Mezzacello Urban Farm as part of my sustainability in nature class at Metro Schools this week. To say they were mesmerized is an understatement. The look on their faces when that rooster crowed inside its cage - out of sight - was priceless. The kids had so many good questions and created some GREAT ideas for inventions that will make rooster-saurus safer!
Energy: From Stars to Stomachs
This is me and my intern, Marcus, teaching a classroom full of 6th and 7th graders the basics of Gravity, The Weak and Strong Atomic Forces, and the relationship between electricity and magnetism. We started with Google Maps to get kids to think about zooming in and looking at relevant and relative things with more thought. Then we zoomed in to the basics of our lesson.
Engineered Feed and Sustainability
This is a blog about molecular nutrition and biological markers for different species of animals. Students were tasked to research what the nutritional footprint of each species required and then pull different grasses, grains, fruits, and liquids. Then they built a matrix that could be dehydrated and stored for use later. This is engineered feed and sustainability.
DNA and the Internet
This is a blogpost of a presentation I gave to a group of middle school kids about the ways that DNA, data, information theory, and the internet are related. This was a surprising one!
My Friend, Gregor Mendel
I brought in three rabbits to Metro School today. The plan is to discuss genetics and epigenetics with students in the Sustainability in Nature program. We discussed how we imagined Greg Mendel discovered how the pea flowers could pass on color instructions via some mysterious mechanism.
Don’t Be Afraid, It’s a Chicken!
I brought in a chicken to discuss how animals and ecologies interact at Mezzacello Urban Farm. I brought in chicken #23 so they could get used to holding an animal and gaining confidence and competence in holding animals. Don’t be afraid, It’s a chicken!
The Foodist: Blueberry, Nutmeg, Cinnamon Fruit Sachets
In this recipe we decided to reframe the classic blueberry galette recipe to something far more versatile. Rick made a filling for an extra galette that wasn’t used. Rather than feed it to the chickens, I decided to package it into The Foodist: Blueberry, Nutmeg, Cinnamon Fruit Sachets. Delight!
The Foodist: New Year’s Day Surprise Quiche
Happy New Year! Rick wanted to use the mustard, garlic and honey rubbed pork roast, cabbage with Boursin cheese, and this amazing Marmalade. You simply must try this recipe for the foodist: New Years Day Surprise Quiche!
Introducing Mentors + Interns (MenTerns) Programming
This year in 2025 we will be evolving our intern project to the next level. 2023 and 2024 interns will be returning to Mezzacello Urban Farm to help teach and manage camps. This year, the seasoned kids will also be serving as mentors to newer interns and to the camp kids. So in honor of thois deeper level of engagement, we created the mentor/intern hybrid portmanteau “Menterns”. So this is a blog post Introducing Mentors + Interns = “MenTerns” Programming.
The Foodist: An Urban Farm Breakfast
Yay! Eggs are back! Now that we have a semi-functioning kitchen again, Rick made me an Urban Farm Breakfast. It was very good and filling and 80% homemade from materials on the farm. This is The Foodist: An Urban Farm Breakfast.
The Power of Permaculture
This is the story of systems design and permaculture in the service of sustainability on an urban farm. This collage of images showcases 7 years of successful permaculture that transformed 30 cut stems of hydrangea, and 36 cut branches into the hornbeam allee that exists at Mezzacello Urban Farm today. This is the power of permaculture.
The Foodist: Seasoning Big Mom’s Cast Iron Pan
This pan is an heirloom. Ricks' Grandma Ann gifted to Rick's mother (Big Mom) who in turn gifted it to Rick. We use this pan alot! It's over 100 years old and has been well-cared for. With the remodel it got dusty and neglected, so we reseasoned her. Here's how.
The Foodist: Sausage, Thunder Jack Cheese, and Mango Scrambled Eggs
This is total comfort food! Rick threw together this experiment in flavors, textures, and ingredients, and boy is it a winner! Just the right amount of spice, sweetness and salty flavors. Try this The Foodist: Sausage, Thunder Jack Cheese, and Mango Scrambled Eggs!
The Pond at Mezzacello
This is a quick video that one of my summer camp “menterns” took with the biotechnology team last summer. It’s really solid work and they write up on the aquatic ecology that the kids did was pretty solid too.
Knowing Your SuperPower
Today I was working with my Columbus City School intern and they asked if they could conduct an interview. I of course agreed. One of the questions they asked was about knowing my super power. Yes. One of mine is definitely creativity.
Bio Technology at Mezzacello
This is a quick gallery of all the bio automation and programming at Mezzacello Urban Farm. If it has "Bio" in the name, you'll find it here!
The Foodist: Apple, Orange, Rosemary, and Peppercorn Turkey Brine
This brine is perfect for an Urban Farm and a fresh turkey! We were able to use peppercorns, garlic, bay leaves, and rosemary from the gardens and the fresh fruit was a nice addition. We swapped out apple cider for apple cider vinegar.
Egg Cartons With Style
As you may know, Mezzacello Urban Farm has a surplus of fresh, healthy chicken and quail eggs that we can’t use. As a non-profit we can’t (and don’t want to) sell them. So we had these cartons donated and the stickers as well. Every part of this is free, with the exception of the feed and water for the chickens.