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Brooklyn Grange Rooftop Farm
63 Flushing Ave
Brooklyn NY 11205
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Tickets are $35 and must be purchased ahead of time here: http://www.brooklyngrangefarm.com/upcoming/modelingurbanagriculturebusiness Event Description: Anastasia Cole Plakias, a Co-Founder of Brooklyn Grange, will walk participants through the different contemporary models of urban agricultural businesses, with a focus on New York City, and present a framework for thinking creatively about opportunities for farming in cities. Taking place in Brooklyn Grange's indoor workshop space at the Brooklyn Navy Yard, Anastasia will cover a range of topics, including: different business entities a budding urban farmer might consider; the various goals, benefits and challenges of urban agriculture; the range of physical models–from aeroponics to aquaponics to soil-based farming–and business structures, and how each one addresses respective goals and challenges; various enterprises for the diversified urban farm, from flowers to bees to mushrooms to events, and more! After looking at a few case studies of existing projects, we'll have a breakout workshop session to develop hypothetical opportunities into the first drafts of business plans. We recommend this session particularly to those folks hoping to launch their own business or social enterprise in a big city, operators looking to diversify their organization, or anyone generally interested in urban ag. From urban planners and farmers, developers and community organizers alike, attendees will leave with a new perspective on how to design financial stability, ecological sustainability, and social value into their business plan.
brooklyngrange
@brooklyngrange
Tickets are $100 and must be purchased ahead of time here: http://www.brooklyngrangefarm.com/upcoming/compostdinner Event Description: As people who spend our days farming we strive to see as little food waste as possible. Simply stated, wasted food is wasted energy. So we look for ways we can cut down, we turn bruised peppers into hot sauce and split tomatoes into sauce. After our big butcher paper dinners, crab and crawfish bodies are added into our compost. As the shells break down, the calcium and other nutrients help enrich the soil. But what about the crops that we simply don't have a market for? The edible weeds and seeds that are found in abundance on our farm but at the end of the day are not harvested because we don't have a buyer. As farmers we are just one part of the equation. We need creative chefs who are looking to solve the same problems we are and are considering the full picture. In steps chef Winston Chiu of BonBite. When he came to us with the idea of a compost dinner, where the whole focus is to create a whole meal from crops that would otherwise be considered waste, we were more than intrigued. We were excited. The chef will be working with our farmers over the next several weeks to glean from the edges of the fields, gathering all the ingredients he needs to make a bountiful meal. It's a final farm forage and you are invited to the feast! This intimate dinner will take place in Brooklyn Grange's indoor loft space affectionately known as the Root Cellar. Seating is limited to 40 guests. Entrees will be served family style. Full menu details coming soon. NY State Beer & Wine.
brooklyngrange
@brooklyngrange