When I hear about a former warehouse with a rubble-strewn back lot and a mess of Japanese Knotweed being turned into a container garden with bee hives, a greenhouse, vertical garden and compost I think two things - doesn’t everyone dream of this and someone is doing it! Maine based entrepreneurs Eli Cayer and David Homa call it Urban Farm Fermentory.
Did I mention this sprung up in a mere three months?
Cayer and Homa’s unique vision could help (further) reinvigorate Portland’s Bayside neighborhood where UFF is based, while helping more people make smart, sustainable choices. As advocates for eating locally grown food they are turning waste into things that are sustainable, nutritious, and educational. By positive problem-solving and sharing resources with local producers, including one that produces kombucha, Urban Farm Fermentory will help preserve a way of life our Founding Fathers practiced and which some days seems to have almost been lost to food industrialization.
For starters they are offering classes Tuesdays 6:00 - 9:00 p.m. at 200 Anderson Street in Portland Maine. $15 suggested donation. Phone 207.633.7406 for information and the class schedule.
Read all about UFF in this article.
Photo Avery Yale Kamila, Portland Press Herald.
