Transcript Koanga 200sq m Urban Design Project

Urban Gardening For
Nutritional
Resilience
This Power Point is a Gift– enjoy!!
 Kia Ora, We only taught this workshop in Tauranga on our workshop tour
because that was the only place people booked to see it in large enough
numbers. We believe urban gardening for nutritional resilience is one of the
most exciting fields to be involved in at this time and our research model of an
urban garden is humming and very exciting. We want you to know about it and
get excited too!!!!.You can see monthly blogs on our website and regular
facebook posts on the Koanga facebook page. We teach Urban Gardening and
Nutritional Resilience workshops and we have a wonderful booklet called the
200 sq m Urban Garden!!!
Brief
 Urban, low income, family of 4
 Unable to source high-quality food and unable to afford it
 Resourceful, willing to learn, lots of time
 Budget of $2,000
 Mediterranean climate, rainfall 1600mm, Free-draining sandy
loam soils
 Want a design to grow as much as possible of their nutritional
needs as they can, based on principles Weston Price discovered,
that super-healthy indigenous peoples followed
Weston A. Price
www.westonaprice.org
The diets of all healthy traditional people’s he studied included
 No refined or denatured foods
 No vegetarian diets
 4 times the calcium and 10 times the fat-soluble vitamins that western people
had in the 1920’s
 Provision for the health of future generations by providing special nutrient
rich food for parents to be
The Weston Price Foundation has added the following to help us
understand what Weston Price found and what we need to do to
achieve high health according to his findings
Some sort of animal protein and fat
Some animal products eaten raw daily
High food enzyme content
Seeds grains nuts were soaked sprouted, fermented, or naturally leavened
Total fat content varied from 30-80% of calories eaten; only 4% of that from
polyunsaturated sources
 Equal amounts omega-3 and omega-6
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Levels of vitamins and minerals recommended
by the Weston A. Price Foundation, per day
Calcium
1,500mg
Vitamin A
Vitamin D
12,000 IU
4,000 IU
Fats 30-80% of total calorie intake!!!
Only 4% of that not saturated animal fat!!!!
Calcium
1500mg daily
requirement
1 cup of raw milk contains
160 mg
1 cup kefir/yogurt
160 mg
45 gms cheese
450 mg
2 Tbsp butter
100 mg
Well-made broth 1 cup
100 mg
Casseroles, stews, soups made
with broth 1 cup around
100 mg
100 gms high brix deep green
vege
100 mg
1/4 cup nuts if soaked
100 mg
8x sardines and small fish cooked in 40 mg
bones, shell fish
Avocado 100 gms
Eggs x 2
Herbs and spices
12 mg
50mg
significant
Do we go the dairy option or the bone option?
Calcium
1500mg daily requirement: note Vitamin D and
magnesium required to absorb calcium
Well-made broth 2 cups
200 mg
Casseroles, stews, soups made with
broth 1 cup around
100 mg
2x100 gms high brix dark green vege
200 mg
1/4 cup nuts if soaked
2 eggs
100 mg
50mg
Daily Vitamin A
Recommended WAPF Daily intake 12,000
IU
Daily Vit A
Liver 30 gms once a week
(or 2,500
daily, because vitamin A is stored)
from 1.5 rabbit livers, shared amongst 4
people weekly
2.500
Broth (2cup/600g daily x 7) from rabbit and
chicken carcasses, including offal and
heads and chicken feet and all fat
4,000
Eggs (2 egg yolks daily) 50gms x 7
1000
Olive oil 100 gms, daily x 7
220
Daily Total
7,700
Key elements of our design are
1. Focus on traditional “sacred foods”
a. Vitamins especially Vitamin A: rabbit/chicken livers, broth,
heads, all organ meats, and chicken eggs…
b. Calcium, bone broth, eggs, high brix fruits and vege,
and nuts and oils
c. Traditional fats and oils, eggs, olives, nuts, honey,
chicken and rabbit
2. High-Brix vege, fruit, nuts, and oils
a. Choosing heritage vegetable, nut and fruit cultivars,
and then within the heritage range those that are known
to contain high levels of phytonutrients
b.Environment – Remineralising the soil
3. 402m Salads, Stir Fries, Soups and Stews Garden
Food worth $2500 for a family of 4, on a daily basis, year round
 Biointensive, maximum efficiency/production, growing soil
 Heritage seed
 Specific vege for nutrient density and square-meter
production
 Grow to high brix
 Design for daily harvesting
4. Design for year round ripening times for
all food sources
5. Top Bar Beehive
6. Use of vertical spaces
7. Wicking beds
Enables use of concrete areas for maximum production, least
water
7. Wicking beds
Enables use of concrete areas for maximum production, least
water
8. Box gardens
 High production from specific crops in problematic
areas
 Water chestnuts, watercress, kang kong, kumara,
potatoes, etc.
9. Solar Drier
 Maximum use of what is available for harvesting from site
and wider foraging area, herbs, seaweed, fruit, soaking and
drying nuts, tomatoes etc.
10. Passive-solar cloche
 To enable use of own seeds
essential for completion of
process of co-evolution, and
using heritage seed with
seedlings ready at best time
11. Biochar maker
 Best use of tree
branches etc., left after
rabbits have eaten
leaves and bark,
bringing nutrients into
system from wider
area
 Biochar goes into
compost system under
chickens, to be charged
and ready to grow high
brix vege
We’ll use the following strategies/techniques to
achieve production of animals, fruits, vege, etc.,
in a regenerative way
1. Systems to provide for our own rabbit and
chicken feed
Worm farm under rabbit hutches
Soldier Fly larvae farm for chickens
Compost heap under chickens
 Nutrient-dense mineral accumulators grown in
every space available, e.g. comfry, alfalfa,
chicory, sorrel, clover, yarrow, tagasaste
 Forage from wider area
 Guerilla plantings
 Apple tree prunings
 Seaweed from beach
2. Remineralisation of our patch!
 Recycle all bones and shells,
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via ash/biochar
Recycle all brown cardboard
and non-toxic paper available
Collect leaves in autumn
Collect rabbits’ tree food from
wider area, bringing in
nutrients
Composting toilet
Fish
Forest garden layers
3. Good genetics
 Animals
 Vege
 Fruit/nuts