Tiny Home Construction Workshop Part I: Aug. 8-9

Tiny Home Construction Workshop Part I: Aug. 8-9

Have you been daydreaming about having your very own tiny home, but aren't sure where to start? Learn all about materials, construction, different alt-energy systems and much more at Better Farm's Tiny Home Construction Workshop Part I during two days, Aug. 8 and 9.

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Better Bee Update


Each Tuesday, we have been checking on Better Farm's new bee hive to see if they are filling up the frames that are in the bee box.

 
While most experienced beekeepers check on hives every other week, when learning about bees it's good to check regularly while trying not to be overly disruptive with smokers and such. So, we've been going out on a weekly basis and pulling a few trays out to see how the hive has grown, keep track of the queen, and keep up with how much honey is being produced.

This Tuesday around 9 a.m. our friend Eileen and her son Kane stopped by to learn about beekeeping. Kane and I suited up in your bee suits—his was a big for him:

Because we are doing it 9 in the morning while the bees are still sleepy, we did not need to use smoke for the bees. I open up the bee box to see all the bees hard at work. We have 10 frames in the box and from what I saw, the bees have taken over seven of the frames. This is great news: It means the bees have a queen and are now making honey to feed themselves and also to make honey for the winter months. I took out two of the frames to see if there was any honey being made and I saw honey shining in the frame. I showed Kane the frames with all the bees and pointed out the worker bees and the drones to him. After that, the bees started to make a lot more buzzing which I took as a cue to let them get back to work. Everything looked really good in the box; so next Tuesday we will suit up once again to see if they took over the rest of the frames. If so, we will have to add other box to it so they can fill those frames, too.

BetterArts Adds Pavilion to Festival Grounds

BetterArts' new pavilion is taking shape!
In time for this year's Better Festival June 21, betterArts volunteers and board members have been working hard to improve festival grounds and add a pavilion.


The project involved ripping down an old shed:


...using an excavator to rip out old cement from a 19th-century barn that was torn down in the 70s:



...and of course, to construct the gazebo:


For all the latest on the Better Festival and information on reserving your campsite, visit www.betterarts.org/better-festival.
Comment

Nicole Caldwell

Nicole Caldwell is a self-taught environmentalist, green-living savant and sustainability educator with more than a decade of professional writing experience. She is also the co-founder of Better Farm and president of betterArts. Nicole’s work has been featured in Mother Earth News, Reader’s Digest, Time Out New York, and many other publications. Her first book, Better: The Everyday Art of Sustainable Living, is due out this July through New Society Publishers.

Sauna Gets Roof, Walls

A group of volunteers yesterday revived last year's sauna project at Better Farm, adding a roof and starting work on exterior walls.

Begun last summer, Better Farm's sauna is an exercise in upcycling. All components are reused from something else: a pallet floor, exterior walls reclaimed from a demolition project this winter, and even a tree stump left after a windstorm knocked down a giant tree back in 2011. What couldn't be reclaimed was purchased from the sawmill next door.

Here are Bob Laisdell, workshop instructor (left) and one of last year's sustainability students Jacob Firman, getting things started:
 After Day 1:

Here's the sauna taking shape, with some of the pallet flooring complete:

The crew yesterday trimmed up and finished the roof, which is now ready for metal sheeting (also reclaimed from the winter's demolition project), completed the pallet floors (pallets plucked from the dump), insulated the floor (reused hard foam insulation), and added one of the exterior walls (reclaimed tongue and groove). Once the exterior walls are done, it will be time to add a window or two, put in the front door, and get started on the inside benches, wood stove, vent, and changing room. Here are some photos from the day:
Measuring the roofline.



The tree stump will become a bench in the sauna's changing room. Cutting pallets to fit around said stump? Not a fun project.

 
To learn more about the projects and upcoming events at Better Farm, click here.
1 Comment

Nicole Caldwell

Nicole Caldwell is a self-taught environmentalist, green-living savant and sustainability educator with more than a decade of professional writing experience. She is also the co-founder of Better Farm and president of betterArts. Nicole’s work has been featured in Mother Earth News, Reader’s Digest, Time Out New York, and many other publications. Her first book, Better: The Everyday Art of Sustainable Living, is due out this July through New Society Publishers.

Solar Radiation Mapping at Better Farm

Solar radiation map of Better Farm by Elyna Grapstein.


Elyna Grapstein studied sustainability at Better Farm in September of 2012 before going on to study at SUNY-ESF's ranger school in Wanakena, N.Y. While there, her projects have included land-cover mapping (as we showcased in December on our blog), and more recently, solar radiation mapping of Better Farm's property. Below are her findings.


Elyna Grapstein's completed solar radiation map and guide.
Solar Radiation on Better Farm Property
by Elyna Grapstein
INTRODUCTION:
Better Farm, a sustainability education center and artist colony, exists as a place where visitors and residents have the opportunity to experiment in a way which will "[enhance] the local and regional community by offering each individual the opportunity to expand, grow, and flourish sustainably." I feel that one productive way in which Better Farm may choose to experiment is with renewable sources of energy—specifically solar power. These maps were made with the intention of displaying where solar radiation is strongest and weakest on Better Farm's property in the case of wanting to install solar panels in the future, and where those panels would be be placed based on solar radiation strength and current land conditions.
STUDY AREA:
Better Farm is located in the Indian River Lakes region of Jefferson County, New York, in the hamlet of Redwood. It is set in the center of several lakes: east of Butterfield Lake, west of Lake of the Woods, northeast of Millsite Lake, and southwest of Grass Lake. Set west of the Adirondack Region, Redwood's topography consists of hills and wetland.


METHODS:
First, I set up ArcMap 10 through ArcGIS so that I could use the basemap feature, World Imagery. I then navigated to the Jefferson County website and located the Better Farm property parcel number and boundaries through interpreting Jefferson County's tax parcel. Once the property was located, I took a screen shot and saved the image as a .jpeg. Doing so allowed me to crop and edit the screen shot so only the necessary image components were present. I added tax parcel data, adjusted its transparency so I could see the parcel's outline and base layer for georeferencing. Once that was done, I was able to heads-up digitize a polygon shapefile of Better Farm's property.

The other piece of downloaded data was a Digital Elevation Model (DEM) of Redwood. This was necessary to map solar radiation. I was also able to access this data from the Jefferson County website.

After the polygon of the property was made, I began to cut the polygon using the "cut polygons" tool to distinguish different land uses. This was done through interpretation of orthoimages and my own knowledge of the property. Once this was done, I added the necessary features to make it a complete map (Fig. 1). Figure 2 is designed to portray the amount of solar radiation that comes in contact with the property. This map was created by turning on the spatial analyst extension property and then extracting the mask so only the DEM raster cells that are within the property parcel would be exercised. My downloaded DEM file was the "input raster" and the polygon of the Better Farm property that I had digitized was the feature mask data.

From here, deriving solar radiation was straight forward. After selecting "Area Solar Radiation" under "Spatial Analyst Tools", inputting the extracted Better Farm DEM and selecting the time configuration for the year 2013, I was able to create a map of solar radiation.

To create Figure 3, figures 1 and 2 were overlapped, the solar radiation map was made transparent use the "Effects" toolbar, and the spaces that had the highest solar radiation were marked using a "points" shapefile.

RESULTS:
Fig. 3
Based on these map overviews, it seems the spaces that experience the highest amounts of solar radiation are located on the forested portions of the property.  This is not unexpected, as approximately 73 percent of the property is forested (Fig. 1, Table 3). However, the areas experiencing the strongest amount of solar impact also happen to be located on edges; so if solar is ever to be installed at these locations, getting to these spots and clearing forested spaces would not be nearly as involved relative to other locations on the property.

The areas with the second-greatest amounts of solar radiation are generally located in more remote zones and are more difficult to access; however there is one location on the southern end of the property's lawn that would make a good location to set up solar panels. No land clearing would be necessary, as the space is vacant and there is little slope to interfere with the installation (Fig. 3).

Though solar power may not be in Better Farm's immediate future, these three maps may be used as references for numerous other projects involving property management and planning—be it for organizing crop locations for Better Farm's garden, building trails through the forest, or even as an educational tool for visiting students and guests.

Fig. 1.
Fig. 2.

Sauna Update

Better Farm's sauna gets a roof and floor.
We back in July broke ground on a sauna constructed entirely out of local and reused materials. In this instance, "green building" refers to the long list of items we're upcycling for the project, and our commitment to purchase everything else hyper-local (like locally sourced lumber from our next-door neighbor).

Here's our list of building materials so far:
  • Rigid insulation gleaned from a construction project that had pulled it out of an old house
  • A cast-iron wood stove pulled off a job site as garbage
  • A stump fro a fallen tree that's being incorporated as seating inside the sauna
  • Wood beams from a house demolition
  • Pallet boards from packing crates and shipping materials
  • Rough-cut lumber from Redwood Lumber Company
Of course, we had to buy our nails and screws new (except for a few we gleaned from Better Farm's tool shed). Since breaking ground last month, we've added most of the roof (will have to pick up more lumber and cover with metal) and floor (we need only two more pallets to get that job done). Next up are the walls, wood stove, and lining the interior walls, floor, and benches in cedar. Lastly, we'll pack the wood stove with rocks from the Adirondacks to allow for radiant heat (and steam potential)! Here are some more photos from the project's progress:


Many special thanks go out to Bob Laisdell for spearheading this project! Want to get involved on this project, or another one like it? Email us at info@betterfarm.org.
Comment

Nicole Caldwell

Nicole Caldwell is a self-taught environmentalist, green-living savant and sustainability educator with more than a decade of professional writing experience. She is also the co-founder of Better Farm and president of betterArts. Nicole’s work has been featured in Mother Earth News, Reader’s Digest, Time Out New York, and many other publications. Her first book, Better: The Everyday Art of Sustainable Living, is due out this July through New Society Publishers.

Home-Brewed, Jamaican Ginger Beer

Artist-in-residence Brad Smith helps out with ginger beer bottling.
With the over-21-ers enjoying beer in the house, I figured I'd make a lil' something for the kids. Ginger beer has the carbonation and sweetness of soda without all the preservatives and processed ingredients.

Sustainability intern Jacob Firman bottles ginger beer.
All you need is ginger root, lemon, and sugar. No commercial yeasts necessary-- this process utilizes omnipresent free-floating yeasts and bacteria, a process called wild fermentation.
This recipe is from Chelsea Green:

TIMEFRAME: 2 to 3 weeks
INGREDIENTS (for 1 gallon/4 liters):
  • 3 inches/8 centimeters or more fresh gingerroot
  • 2 cups/500 milliliters sugar
  • 2 lemons
  • Water
TIMEFRAME: 2 to 3 weeks
INGREDIENTS (for 1 gallon/4 liters):
  • 3 inches/8 centimeters or more fresh gingerroot
  • 2 cups/500 milliliters sugar
  • 2 lemons
  • Water
PROCESS:
  1. Start the “ginger bug”: Add 2 teaspoons (10 milliliters) grated ginger (skin and all) and 2 teaspoons (10 milliliters) sugar to 1 cup (250 milliliters) of water. Stir well and leave in a warm spot, covered with cheesecloth to allow free circulation of air while keeping flies out. Add this amount of ginger and sugar every day or two and stir, until the bug starts bubbling, in 2 days to about a week.
  2. Make the ginger beer any time after the bug becomes active. (If you wait more than a couple of days, keep feeding the bug fresh ginger and sugar every 2 days.) Boil 2 quarts (2 liters) of water. Add about 2 inches (5 centimeters) of gingerroot, grated, for a mild ginger flavor (up to 6 inches/15 centimeters for an intense ginger flavor) and 11/2 cups (375 milliliters) sugar. Boil this mixture for about 15 minutes. Cool.
  3. Once the ginger-sugar-water mixture has cooled, strain the ginger out and add the juice of the lemons and the strained ginger bug. (If you intend to make this process an ongoing rhythm, reserve a few tablespoons of the active bug as a starter and replenish it with additional water, grated ginger, and sugar.) Add enough water to make 1 gallon (4 liters).
  4. Bottle in sealable bottles: Recycle plastic soda bottles with screw tops; rubber gasket “bail-top” bottles that Grolsch and some other premium beers use; sealable juice jugs; or capped beer bottles, as described in chapter 11. Leave bottles to ferment in a warm spot for about 2 weeks.
  5. Cool before opening. When you open ginger beer, be prepared with a glass, since carbonation can be strong and force liquid rushing out of the bottle.
- See more at: http://www.chelseagreen.com/content/recipe-ginger-beer/#sthash.61GhEqXl.dpuf

Recipe: Ginger Beer

Categories: Food & Health
Posted on Thursday, October 18th, 2012 at 9:00 am by jmccharen

Ginger is a spice perfect for fall weather. Its fragrance can perk up everything from chai tea to apple pie. This humble root can also add a gentle kick of heat to stir fries or soups.
The natural yeasts in the root can also be used to kick start a bubbly ginger beer. Give it a try!
The following recipe is from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, by Sandor Katz.
This Caribbean-style soft drink uses a “ginger bug” to start the fermentation. I got this idea from Sally Fallon’s Nourishing Traditions. The ginger bug is simply water, sugar, and grated ginger, which starts actively fermenting within a couple of days. This easy starter can be used as yeast in any alcohol ferment, or to start a sourdough.
This ginger beer is a soft drink, fermented just enough to create carbonation but not enough to contribute any appreciable level of alcohol. If the ginger is mild, kids love it.
TIMEFRAME: 2 to 3 weeks
INGREDIENTS (for 1 gallon/4 liters):
  • 3 inches/8 centimeters or more fresh gingerroot
  • 2 cups/500 milliliters sugar
  • 2 lemons
  • Water
PROCESS:
  1. Start the “ginger bug”: Add 2 teaspoons (10 milliliters) grated ginger (skin and all) and 2 teaspoons (10 milliliters) sugar to 1 cup (250 milliliters) of water. Stir well and leave in a warm spot, covered with cheesecloth to allow free circulation of air while keeping flies out. Add this amount of ginger and sugar every day or two and stir, until the bug starts bubbling, in 2 days to about a week.
  2. Make the ginger beer any time after the bug becomes active. (If you wait more than a couple of days, keep feeding the bug fresh ginger and sugar every 2 days.) Boil 2 quarts (2 liters) of water. Add about 2 inches (5 centimeters) of gingerroot, grated, for a mild ginger flavor (up to 6 inches/15 centimeters for an intense ginger flavor) and 11/2 cups (375 milliliters) sugar. Boil this mixture for about 15 minutes. Cool.
  3. Once the ginger-sugar-water mixture has cooled, strain the ginger out and add the juice of the lemons and the strained ginger bug. (If you intend to make this process an ongoing rhythm, reserve a few tablespoons of the active bug as a starter and replenish it with additional water, grated ginger, and sugar.) Add enough water to make 1 gallon (4 liters).
  4. Bottle in sealable bottles: Recycle plastic soda bottles with screw tops; rubber gasket “bail-top” bottles that Grolsch and some other premium beers use; sealable juice jugs; or capped beer bottles, as described in chapter 11. Leave bottles to ferment in a warm spot for about 2 weeks.
  5. Cool before opening. When you open ginger beer, be prepared with a glass, since carbonation can be strong and force liquid rushing out of the bottle.
- See more at: http://www.chelseagreen.com/content/recipe-ginger-beer/#sthash.61GhEqXl.dpuf 
PROCESS:
  1. Start the “ginger bug”: Add 2 teaspoons (10 milliliters) grated ginger (skin and all) and 2 teaspoons (10 milliliters) sugar to 1 cup (250 milliliters) of water. Stir well and leave in a warm spot, covered with cheesecloth to allow free circulation of air while keeping flies out. Add this amount of ginger and sugar every day or two and stir, until the bug starts bubbling, in 2 days to about a week.
  2. Make the ginger beer any time after the bug becomes active. (If you wait more than a couple of days, keep feeding the bug fresh ginger and sugar every 2 days.) Boil 2 quarts (2 liters) of water. Add about 2 inches (5 centimeters) of gingerroot, grated, for a mild ginger flavor (up to 6 inches/15 centimeters for an intense ginger flavor) and 11/2 cups (375 milliliters) sugar. Boil this mixture for about 15 minutes. Cool.
  3. Once the ginger-sugar-water mixture has cooled, strain the ginger out and add the juice of the lemons and the strained ginger bug. (If you intend to make this process an ongoing rhythm, reserve a few tablespoons of the active bug as a starter and replenish it with additional water, grated ginger, and sugar.) Add enough water to make 1 gallon (4 liters).
  4. Bottle in sealable bottles: Recycle plastic soda bottles with screw tops; rubber gasket “bail-top” bottles that Grolsch and some other premium beers use; sealable juice jugs; or capped beer bottles, as described in chapter 11. Leave bottles to ferment in a warm spot for about 2 weeks.
  5. Cool before opening. When you open ginger beer, be prepared with a glass, since carbonation can be strong and force liquid rushing out of the bottle.
TIMEFRAME: 2 to 3 weeks
INGREDIENTS (for 1 gallon/4 liters):
  • 3 inches/8 centimeters or more fresh gingerroot
  • 2 cups/500 milliliters sugar
  • 2 lemons
  • Water
- See more at: http://www.chelseagreen.com/content/recipe-ginger-beer/#sthash.61GhEqXl.dpuf

Recipe: Ginger Beer

Categories: Food & Health
Posted on Thursday, October 18th, 2012 at 9:00 am by jmccharen

Ginger is a spice perfect for fall weather. Its fragrance can perk up everything from chai tea to apple pie. This humble root can also add a gentle kick of heat to stir fries or soups.
The natural yeasts in the root can also be used to kick start a bubbly ginger beer. Give it a try!
The following recipe is from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, by Sandor Katz.
This Caribbean-style soft drink uses a “ginger bug” to start the fermentation. I got this idea from Sally Fallon’s Nourishing Traditions. The ginger bug is simply water, sugar, and grated ginger, which starts actively fermenting within a couple of days. This easy starter can be used as yeast in any alcohol ferment, or to start a sourdough.
This ginger beer is a soft drink, fermented just enough to create carbonation but not enough to contribute any appreciable level of alcohol. If the ginger is mild, kids love it.
TIMEFRAME: 2 to 3 weeks
INGREDIENTS (for 1 gallon/4 liters):
  • 3 inches/8 centimeters or more fresh gingerroot
  • 2 cups/500 milliliters sugar
  • 2 lemons
  • Water
PROCESS:
  1. Start the “ginger bug”: Add 2 teaspoons (10 milliliters) grated ginger (skin and all) and 2 teaspoons (10 milliliters) sugar to 1 cup (250 milliliters) of water. Stir well and leave in a warm spot, covered with cheesecloth to allow free circulation of air while keeping flies out. Add this amount of ginger and sugar every day or two and stir, until the bug starts bubbling, in 2 days to about a week.
  2. Make the ginger beer any time after the bug becomes active. (If you wait more than a couple of days, keep feeding the bug fresh ginger and sugar every 2 days.) Boil 2 quarts (2 liters) of water. Add about 2 inches (5 centimeters) of gingerroot, grated, for a mild ginger flavor (up to 6 inches/15 centimeters for an intense ginger flavor) and 11/2 cups (375 milliliters) sugar. Boil this mixture for about 15 minutes. Cool.
  3. Once the ginger-sugar-water mixture has cooled, strain the ginger out and add the juice of the lemons and the strained ginger bug. (If you intend to make this process an ongoing rhythm, reserve a few tablespoons of the active bug as a starter and replenish it with additional water, grated ginger, and sugar.) Add enough water to make 1 gallon (4 liters).
  4. Bottle in sealable bottles: Recycle plastic soda bottles with screw tops; rubber gasket “bail-top” bottles that Grolsch and some other premium beers use; sealable juice jugs; or capped beer bottles, as described in chapter 11. Leave bottles to ferment in a warm spot for about 2 weeks.
  5. Cool before opening. When you open ginger beer, be prepared with a glass, since carbonation can be strong and force liquid rushing out of the bottle.
- See more at: http://www.chelseagreen.com/content/recipe-ginger-beer/#sthash.61GhEqXl.dpuf
Some notes on what I learned from this experience:
  • Make sure the bottle caps are compatible with the bottles.
I mistakenly used european bottles (stella artois) with American style bottle caps which are not compatible.
  • Flip top bottles or Grolsch bottles are great because they are glass and the seal is reusable and easy to apply.
  • Be sure to leave plenty of space (two inches or more) in the neck because I had one bottle blow up. Fortunately, the bottom of the bottle blew off so I didn’t have to mop up the walls and ceiling. Which brings me to another lesson— be sure to put the bottles in a bucket or box so that in case they do explode, the mess is contained.
  •  
  • Old plastic bottles with twist tops work for bottling but I prefer glass for the taste.
  •   Get a friend to help you with bottling. It takes two to tango.
    Some of the best things in life require a little patience. In two weeks you'll be in a gingery heaven.

    Fresh Dill Bread: History and recipe

    Ridiculously delicious dill bread. Photo/Holly Boname
    By Kathryn Mollica and Rebekah Kosier

    After planting in the garden all morning, the rains set in. So, we all headed indoors for an afternoon of baking bread and learning a little history about this universal food.

    Bread History
    The Hungarians have a saying: “Bread is older than man.” More than 12,000 years ago, man made flat bread by crushing wheat with a mortar and pestle before mixing the flour with water. The bread was baked in the sun. Later, dough would be baked on heated rocks or in the hot ashes of a fire. It was said the Egyptians created “starter” wild yeast from the air that was kept and mixed with other dough. There is also a legend of a slave forgetting about some dough; when he come back, the dough doubled in size. He tried to hide his mistake and started punching. The result? Lighter bread. Once barley and wheat found use, it started the Neolithic or "New Stone Age". The farming culture raised up. In Old Testament times, women were the bakers. Through the years millstones gained prominence for grinding wheat and the refinement of the flour made it possible to bake white bread. In that time, white bread was the most valuable bread of them all. Later on, the stone mill came into use. With Americans growing wheat, it was easier to make white bread. White bread no longer was just for the rich.
     

    Making Bread
    To make our dill bread (featuring fresh dill from the garden!), we followed a simple set of instructions. First, we mixed the yeast into a little bit of warm water. While we waited for the yeast to become active, we made the dough using 3 cups of bread flour and water. Then we added a mixture of thyme and sesame seeds to the dough for flavor. To save time, we used a processor to mix the dough instead of kneading it by hand. When we discovered there was a little too much dough for the processor, we divided it into three sections and used the processor on one section while kneading the other two sections in flour. When all three sections were ready, we combined them into one ball of dough and added some fresh dill we harvested from the herb garden by cutting the dill into fine sections and rolling the kneaded dough into it. After that, we coated the dough in olive oil before placing it in the oven to rise. After an hour in the oven (350 degrees), we took the dough out and sectioned it into two rolls and rolled both loaves in more olive oil before placing it back into the oven to rise a second time before baking it.



    For additional bread history, click here.
     

    How's it Growing?

    Pea plants growing out of a piano.
    The nice, heavy rainfall a few nights ago clicked everything into high gear in Better Farm's gardens. Yesterday, our Sustainability Education Program students worked tirelessly to get weeds out of the way, baby plants from the nursery into the garden, and got the hang of direct-planting some bean seeds. Today they're continuing their work clearing beds to make way for new transplants and seeds; meanwhile, existing plants have had a serious growth spurt! Here's what's going on on the back 40:



    Strawberries take shape on our back deck.

    Hubbard Squash, from seeds we collected from a plant grown last year
    Broccoli
    Beets!
    Kale
    Butter Crunch Lettuce
    Imperial Artichoke
    Beefsteak Tomato
    Onions

    Russet Potatoes
    Spinach
    Radishes
    Raspberries
    Reliance Dwarf Peach Tree
    Manchurian Apricot
    Chives
    Dill
    Harvesting lettuce.
    Garlic
    Don't worry—our farm stand opens tomorrow!
    Comment

    Nicole Caldwell

    Nicole Caldwell is a self-taught environmentalist, green-living savant and sustainability educator with more than a decade of professional writing experience. She is also the co-founder of Better Farm and president of betterArts. Nicole’s work has been featured in Mother Earth News, Reader’s Digest, Time Out New York, and many other publications. Her first book, Better: The Everyday Art of Sustainable Living, is due out this July through New Society Publishers.

    Introducing...


    From left to right Jessie Coyle, Katie Mollica, Jacob Firman, and Rebekah Kosier build new garden gates in an afternoon activity led by Greg Basralian.
    Our Better Farm Sustainability Education and betterArts Residency summer program season has begun! To kick things off, there's a brand-new cast and crew we are happy to introduce. 

    • Vivian Hyelim Kim is a visual artist from Elmhurst, N.Y., who makes installations, paintings, photographs and art books. She is joining us through the betterArts Residency Program. Vivian has her MFA from Pratt Institute in Brooklyn, N.Y., and her BFA from Herberger College of Fine Arts at Arizona State University in Tempe, Ariz. Her work has been shown extensively in solo and group exhibitions throughout the country; and Vivian has been part of many other artist residencies, community outreach projects, and received multiple awards for her amazing work. She is a writer and teacher who has made it her mission to educate people of all ages. While at Better Farm, Vivian is keeping a visual diary that will take its form of a wall installation. She takes walks in outdoor surroundings, picks one element of nature every day, and brings it into the studio. Vivian tapes or pins the element and writes down the dates below to record the passing of time. Another form of the visual diary is the form of photographs. She is taking pictures every day to record the passing of time, which will eventually be turned into a book. "Through the process of finding materials from nature and finding sources to photograph," Vivian told us, "I am finding the beauties in our everyday lives that we easily overlook. The works encourage us to carefully observe the shapes and forms of the elements of nature, and thereby see and appreciate the diversity in nature. I wish to continue this series of work during the residency and this is the reason I wish to work at the betterArts residency." To see samples of Vivian's work, visit www.vivianhyelimkim.com
    • Rebekah Kosier is a student at Wells College in Aurora, N.Y. Growing up in a rural area in Alabama, she had the opportunity to witness the process of farming and to know many farmers; but she is interested in connecting sustainable farming practices to her interest in food sovereignty. "As a political science major at Wells College," she told us, "I want to work to transform the ways people can interact with political institutions. For me, that transformative interaction is through the use of food and farming. As major corporations gain more control over the process of food production, people lose their right to determine the sort of products that they consume, especially people who lack financial or physical access to fresh and locally produced food. I want to learn more about sustainable food production practices so I will be better equipped to encourage and help people begin to grow at least some of their own food."  Rebekah's central thesis? That if people can take back the production of food, then the political institutions prioritizing corporations like Monsanto at the expense of consumers will eventually be forced to change their practices. 
    • Jacob Firman is an environmental studies major at Oberlin College in Ohio. Passionate about food justice, addressing climate change, and working to create a more sustainable and just world, he was an obvious fit for Better Farm's sustainability education program. "I have found that there is something very satisfying about doing things for yourself," he told us.  "Self-sufficiency is a more practical, empowering, and sustainable way of life. I want to move beyond my role as a consumer and be able to produce food for myself and teach others to do the same. What interests me the most is getting a grasp on organic small scale farming and gardening, and learning ways to grow in the offseason through things like aquaponics or greenhouses. I want to start backyard gardens, community gardens, green roofs, green walls, etc., because I believe everyone deserves access to fresh, healthy, tasty food.
    • Kathryn Mollica is a Jersey Girl going to school at Fairleigh Dickinson University in Teaneck, N.J. She's always had an interest in farming and gardening; but it was with her recent employment at Whole Foods in Madison, N.J., that opened her eyes to the benefits of organic farming and changed her world. "Last summer I planted my own garden at home," she told us, "and grew tomatoes, peppers, basil, and other herbs, with successful results. This year I plan to expand by adding peas, cucumbers, celery, dill, and more. This garden will, of course, be only organic."The more I've read and learned about the dangers of pesticides and genetically modified foods, the more concerned I have grown about the food I ingest. My dream is to one day own an organic farm that can produce and sell wholesome, organic food for a reasonable price and benefit countless consumers."  
    • Jessica Coyle is a student at SUNY College of Environmental Science and Forestry working on a bachelors of science in conservation. She hails from Syracuse, and was raised on a small cattle farm in Central New York. She chose Better Farm because she wants to broaden her knowledge of alternative building, green gardening, and wilderness survival. She's already off to a great start: As part of her field-study work for school, Jessica spent three weeks learning plant, invertebrate, mammal, and aquatic species of the area and conducting a research project; while the next two were spent learning about the mammals and birds of New York along with field techniques such as small mammal trapping, scat/track identification, mist netting, and a day at a gun range learning the basics of using firearms and blow darts. Her goal is to pair these new skillsets—along with all the things she will learn at Better Farm—with her career goals.
    Comment

    Nicole Caldwell

    Nicole Caldwell is a self-taught environmentalist, green-living savant and sustainability educator with more than a decade of professional writing experience. She is also the co-founder of Better Farm and president of betterArts. Nicole’s work has been featured in Mother Earth News, Reader’s Digest, Time Out New York, and many other publications. Her first book, Better: The Everyday Art of Sustainable Living, is due out this July through New Society Publishers.

    New Hues

    The farm's deck gets a spring makeover.
    Never underestimate the difference a coat of paint can make! A facelift on our outbuildings has breathed new life into an outdated milkhouse, plywood chicken coops, and worn-out wraparound deck.

    Any exterior, wood surfaces are at the constant mercy of wind, rain, sun, mildew and insects; but when they're protected by a layer of the right kind of paint, they can resist the damaging effects of all these forces. We were already noticing damage to the chicken coops, which were swelling and chipping with every bit of inclement weather.

    The wraparound deck was stained several years ago and needed a touch-up; the tool shed hadn't been touched in ages; and the chicken coops, though new construction, were in desperate need of a good coat of paint.

    We used a semi-solid stain for the deck and classic, red barn paint for the outbuildings. Here are a couple before shots of the tool shed and coops:

    ... and a couple "action shots":


    ... and the finished product!


    Many thanks to volunteers Holly Boname, Adam McBath, Jackson Pittman, and Aaron Youngs for all their hard work!
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    Nicole Caldwell

    Nicole Caldwell is a self-taught environmentalist, green-living savant and sustainability educator with more than a decade of professional writing experience. She is also the co-founder of Better Farm and president of betterArts. Nicole’s work has been featured in Mother Earth News, Reader’s Digest, Time Out New York, and many other publications. Her first book, Better: The Everyday Art of Sustainable Living, is due out this July through New Society Publishers.

    Progress on Frame Ceiling


    We blogged recently about a ceiling design for Better Farm's Art Barn that will utilize donated, discarded frames. We "broke ground" on the project a couple of weeks ago, and have already used up the frames given to us by Fort Drum and Focal Point Frames. Here's how we went about the work:

    Firstly, it's important to always keep your end-goal in sight:
    This photo from the New York Times is of a ceiling created out of discarded picture frames by Dan Phillips of Phoenix Commotion.
    1. Line up all matched frames in a row.
     2. Using a power nailer, connect corner pieces.
    3. Use a chop saw to shorten sides to fit between ceiling beams.

    4. Begin the laborious task of power-nailing the frames to the ceiling...





    Got some frames you can donate to the cause? Email info@betterarts.org to help out!
    Comment

    Nicole Caldwell

    Nicole Caldwell is a self-taught environmentalist, green-living savant and sustainability educator with more than a decade of professional writing experience. She is also the co-founder of Better Farm and president of betterArts. Nicole’s work has been featured in Mother Earth News, Reader’s Digest, Time Out New York, and many other publications. Her first book, Better: The Everyday Art of Sustainable Living, is due out this July through New Society Publishers.