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| resilients:my_summer_in_an_urban_garden [2013-02-13 22:37] – alkan | resilients:my_summer_in_an_urban_garden [2013-03-10 22:52] (current) – alkan | ||
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| It all began back in May 2012 when I dropped anchor at the Time’s Up Laboratory without really knowing quite what to expect, but excited all the same. The previous season’s plants were still enjoying a honeymoon in their well-constructed hanging beds; these required a bit of technical flair to have them ready for the next gardening season. What really took me by surprise were the “non-green” fungi propagation practices that were underway when I arrived. The warm welcoming experimental environment of Time’s Up helped me to rapidly get up to speed. | It all began back in May 2012 when I dropped anchor at the Time’s Up Laboratory without really knowing quite what to expect, but excited all the same. The previous season’s plants were still enjoying a honeymoon in their well-constructed hanging beds; these required a bit of technical flair to have them ready for the next gardening season. What really took me by surprise were the “non-green” fungi propagation practices that were underway when I arrived. The warm welcoming experimental environment of Time’s Up helped me to rapidly get up to speed. | ||
| - | It was not like I was unprepared when Time’s Up offered me an apprenticeship to develop | + | It was not like I was unprepared when Time’s Up offered me an apprenticeship to take care of the “gardener in residence” program and host Natalia Borissova' |
| Following orientation at Time’s Up, we began to explore, reconstruct and repair the gear that we needed for both the “green” and “non-green” gardening activities. Taking advantage of Time’s Up’s many contacts with farmers, we collected compost from all around: fertile soil, wood chips, logs, egg shells, used coffee grounds, old garbage. The trickle-down benefits of a kitchen that uses recycled and bio products also became particularly apparent in this context. | Following orientation at Time’s Up, we began to explore, reconstruct and repair the gear that we needed for both the “green” and “non-green” gardening activities. Taking advantage of Time’s Up’s many contacts with farmers, we collected compost from all around: fertile soil, wood chips, logs, egg shells, used coffee grounds, old garbage. The trickle-down benefits of a kitchen that uses recycled and bio products also became particularly apparent in this context. | ||
alkan