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Gardening Greenhouse

Gardening Greenhouse. Brittany Crocker. Introduction. Importance of food Learned effects of current production methods Morris movements of sustainability Wind turbine Biomass gasification Hybrid vehicles Local and organic foods. History. Origin thought to be 5 th Century B.C.

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Gardening Greenhouse

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  1. Gardening Greenhouse Brittany Crocker

  2. Introduction • Importance of food • Learned effects of current production methods • Morris movements of sustainability • Wind turbine • Biomass gasification • Hybrid vehicles • Local and organic foods

  3. History • Origin thought to be 5th Century B.C. • Greeks wrote about “gardens of Adonis” • 1st Century A.D. • Romans grew fruits & vegetables in simple greenhouses

  4. History • 16th Century • Time of exploration and trade • European travelers would bring back exotic plants • Invention of microscope and beginning of botany • 17th Century • Missions to collect new species • Gardening was very respectable • Witchcraft

  5. History • 17th Century Buildings • Faced North with few windows • Not ideal for photosynthesis • Open fires or burning charcoal • Toxic chemicals harmed workers and plants • 1691, John Evelyn coined the term “greenhouse” • Created the first hot-air heating system

  6. History • 18th Century • Sunlight was deemed primary growth factor • Experts worked on optimal building angles • First steam-heated systems • 19th Century • Recreational use and decoration • 1845, England revoked glass tax • Frame materials shifted from wood to metal • 20th Century • Popularity fizzles and large corporations take over

  7. Other Colleges • Carleton—Northfield, MN • Fewer than 2,000 students • Cowling Arboretum, 880 acres for classes and recreation • Gustavus Adolphus – St. Peter, MN • Roughly 2,500 students • Linnaeus Arboretum, 100 species trees and gardens • University of MN – St. Paul • Flowering , teaching, and renting space

  8. Other Colleges • West Central Research & Outreach Center – Morris, MN

  9. Local Movement • Carol Ford and Chuck Waibel – Milan, MN • When did you first begin your greenhouse project? • Research began in 2002, including online, in textbooks, site visits, and taking Land Stewardship Projects “Farm Beginnings” course. • What inspired you to build your greenhouse? • We get summer vegetables from a local CSA farm. We were inspired and alarmed by the last share box of the summer, meaning that we’d have to buy inferior supermarket vegetables. “Someone should do something” became “We should do something.” • What is the size of your greenhouse? • 16x22 feet, with a peak at about 16 feet. • What were the building costs? • The overall business costs were $18,000, including many non-construction items. Just the greenhouse cost about $12,000- but remember, that was for a prototype, so costs could be reduced. • How much can you grow? • We grow just over two bushels per week of fresh greens and vegetables per week.

  10. Local Movement • What is the most challenging part of your greenhouse project? • For us it was the learning curve- we virtually invented our techniques from scratch, as our kind of growing differs from more “traditional” methods, and is much more energy efficient. The project involves much “thinking outside the box” working for synergy in many fields. That’s why we wrote a book. It’s not that hard once someone has shown the way. • What is the most rewarding part of your greenhouse project? • This is different for each of us. Generally, it’s knowing that we are making a positive contribution for the local economy and against climate change. • What is your book about? • This book is a basic “how to build and run a winter greenhouse” manual. We are planning a larger, more anecdotal, volume with more history and philosophy.

  11. UMM Greenhouse • Learned about in classes • Talked to Plant Services • Not really available space

  12. Distribution • 4 Plausible Options • Sell to local grocer • Have a campus market • CSA • Provide for campus

  13. UMM Dining Services • Donna Bauck (General Manager) • Could not disclose costs • Easier to buy from campus than “farmer Joe” • Trish Arndt (Retail Manager) • Joshua O’ Brien(Executive Chef) • All sorts of vegetables, greens, and herbs. • 1 lb herbs per week • Contract through Sedexho • Local foods through Bix produce distribution

  14. What to grow? • Tomatoes • Especially grape and cherry • Yellow Squash and Zucchini • Pick often • Cucumbers • 15-30 on a cage 4 ft tall with 18 in diameter • Specialty Peppers • High yielding plants • Herbs

  15. Conclusion • Much larger task with many contracts and finances • Grant money • Support from relative campus staff • Further sustainable mission • Opportunities to reduce footprint, provide learning, supply Dining Services with delicious fresh foods

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