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Category — Horticulture

Lessons Learned from a Year of Aquaponics: Part 1, How It All Began

By Guest Blogger, Scott Beuerlein, Horticulturist

I have to admit, I took on the aquaponics project with some trepidation. Years back, I had flirted a little with permaculture. On ¾ of an acre of prime Anderson Township suburbia, my wife and I had made a valiant stab at going off the grid. Between a large organic vegetable garden, a mini-orchard, a wood burning stove,  wine-making, maple sugaring, and more, our little homestead of a pair of parents, kids, border collies, cars, and jobs, we made a fairly good go of being self-sufficient. It was a challenge. It was fun. Most of all, it was exhausting. I eventually burned out. We moved on. My restless mind drifted on to other things. Yet, in moments of weakness and nostalgia, I sometimes found myself pining for a more difficult life—the kind that only sustainable home agriculture can provide. Inexplicably, despite knowing what I knew, I was ready for a new challenge. Maybe this was a weird new twist on the old mid-life crisis? So when the aquaponics project presented itself, I was tempted. Really tempted.  But one more thing gave me yet more pause. There were rumors around that all the Zoo higher ups, and all but three of the Zoo lower downs, had what was reported as delusional expectations for this thing. As a consequence, lying awake at night in a cold sweat and thinking about it, the specter of failure loomed large not only as an option, but as a likely and spectacular one. But in the end, with all this in mind, and fully aware that I didn’t have enough time to take this on; I did what I always do and proceeded anyway.

The fellas that helped get the aquaponics system started at the Zoo.

The fellas that helped get the aquaponics system started at the Zoo.

First thing, I sought out experienced, wizened old hands who had been there and done that—the stereotypical weather worn, decrepit souls who had seen it all over many hard years and would recount their pearls of wisdom in anachronistically worded , enigmatic fables, riddles, and parables.  But I quickly learned that no such people exist. Aquaponics is too new. Way too new. The wizened old hands are usually kids who left Americorps two months ago. They smile with cherubic faces, spew enthusiasm, contain not a fiber of cynicism, couldn’t embellish a story to save their lives, and sport names like Josh or Skippy. Moreover, when they recall anything, it always begins with, “Last year…”. The most common phrase in aquaponics circles is: “I was wondering that too.”The second is: “Chad’s parents are out of town. We’re having a party!” It’s not much of an exaggeration to state that everyone is making this up as they go along.  Eventually, I did fall in with a pack of aquaponics geeks who were starting a system along with people from Cincinnati Parks for a Krohn Conservatory exhibit. This group, absurdly old for this sort of thing, consisted of Pete West, a retired engineer who was starting a sustainable agriculture company called Self-Sustaining Enterprises; Designer and Landscaper Adam Wyman of Elements Pro. Kevin Savage, a science teacher from Cincinnati Hills Christian Academy:  and Dan Divelbiss, Chief Growing Officer and Founder of Waterfields, LLC, a company growing hydroponic vegetables in Price Hill.  Tracy Fryburger from Cincinnati Parks also generously gave advice and encouragement.

The tremendous help these folks provided simply cannot be over stated. They helped with everything from sourcing of equipment and supplies to testing the waters (literally). They came early. They came often. They returned all my calls, answered my questions , and never charged a dime. These were all genius level guys who showed up with laptops, expensive hand held meters, thick catalogs, thicker glasses, mysterious texts, a buzz word rapport amongst each other, inside jokes, and degrees like “Engineering.” I could’ve been intimidated, but I wasn’t.  My Dad is a genius level engineer of that ilk, and I’ve been smarter than him ever since I can remember. Sure, unlike me, these guys could calculate themselves out of a paper bag, but can they think like a fish? Or a plant? I can. That’s my genius. Ultimately, it turned out those genius guys’ abilities to read technical texts and do math combined with my knowledge and skills from a long, varied, and checkered past walking all manner of plants through the valley of the shadow of death made for a pretty darn good team.

In house, credit must be also given to the Zoo’s crack maintenance staff. Need a bench to put 300 pound tanks of water onto? Give Terry Jackson 4 ½ hours and a pile of stainless steel scrap  and he will build one that will last a thousand years. From our Aquatics Department, David Wardlow knows literally everything. It might take a day or two to find him, because he is in so much demand, but track him down, drop your problem on him, give him a minute or two to ruminate, and, bang, out comes a great solution.  He answered my entire myriad of weird, little pump, filtration, and plumbing questions with surprisingly little cussing. Fia Cifuentes from our Sustainability Program, folks in the Animal Department, and many others also provided support. I’m ashamed to admit that it came as something of a surprise that the Zoo is a ridiculous embarrassment of riches if you’re trying to do something that involves plants, animals, and water. Finally, special recognition must go to all those smiling, alluring, beautiful sirens (and Chad) from our PR Department who pounced upon me one day while I was quietly eating at the café and against every last bit of my better judgment talked me into doing an aquaponics rap video. Pat Story, our video sorcerer, then managed to turn what I was certain was the most unusable footage in video history from a pile of vile into something that almost went viral.

Credit also goes to Chef Brian McCorkell from the Base Camp Café. Since he is always here and never leaves, he took on the role of feeding the fish and checking on the system on a daily basis. Things have gone a lot better and smoother under his ever steady hand.

Chef Brian harvesting basil for the Base Camp Cafe.

Chef Brian harvesting basil for the Base Camp Cafe.

Last but certainly not least, none of this would have been possible were it not for the generosity of The Woodward Family Charity Foundation, which funded the greenhouse and equipment. The Cincinnati Zoo & Botanical Garden is incredibly grateful to them, as are our many guests! One of the most rewarding things about this system has been the high level of interest shown by visitors, and the aquaponics greenhouse has become a popular stop on our ever expanding list of visitor engagement opportunities.

Stay tuned for two more exciting episodes in the near future. You’ll find the next installment, “How It Works In Spite of Everything” especially riveting, and the final chapter “Lessons We Learned” will make you laugh, cry, and build your own system!

July 22, 2014   No Comments

What’s the Buzz?

Guest post by Jessica Henn- Buzz Troop Volunteen
What’s the buzz in Buzz Troop? Well, we are trying to help the bees and the butterflies by finding their favorite flowers, so the Cincinnati Zoo & Botanical Garden can plant more of their the plants they like best!

Bees in the #ZooGarden

Bees in the #ZooGarden

We all want to be able to enjoy these majestic creatures, so we are working on preserving them not only for our current generation, but also for generations to come. Without all of our terrific pollinators, we would not have many of the foods that we enjoy today, such as honey, onions, and kiwifruit. If we don’t want all of our pollinators, which we depend on for many foods, to disappear, we must all do our part in stopping the decrease of an essential part of nature’s ecosystem.

The Cincinnati Zoo’s Buzz Troop is helping our pollinators to again become abundant and thriving so that future generations can protect and enjoy all of these beautiful and critically important creatures. I personally find it important to protect and preserve all of nature so that the world will forever look original for everyone to see and experience as it was meant to be. Helping to save the pollinators is just one step to keep natural habitats safe.

 

July 7, 2014   No Comments

Red, White, Blue … & Green!

8 Tips to Celebrate Sustainably this Fourth of July

Guest post: Mary Sticklen and Kaitlin Burt – Sustainability interns

The Fourth of July is a great day to celebrate our country by cooking out and watching fireworks. Unfortunately, some of our traditional ways of celebrating can have negative impacts on the environment. So here are some tips that will help you to add some green into your red, white, and blue celebrations!

Tip 1: Buy Local

As you plan for your barbeques make sure to try and source your beef locally and buy your produce and breads at local farmer’s markets. There are farmer’s markets you can still visit before the Fourth (Findlay Market (8am-2pm), Lebanon (3pm-7pm), Madeira (3:30pm-7pm), and Mt. Washington (3pm-7pm). Or check out the locally supplied and organic products at your nearest grocery store.

Display of edible garden items on side deck of Base Camp Cafe.

Display of edible garden items on side deck of Base Camp Cafe.

The aquaponics system in the Zoo's Greenhouse made possible by the Woodward Family Charitable Foundation.

The aquaponics system in the Zoo’s Greenhouse provides food for Zoo animals & Base Camp Cafe.

Tip 2: Ditch Plastic Dishes

While you are feasting this fourth, make sure to use your glassware or buy biodegradable dishware instead of buying plastic or Styrofoam. Biodegradable dishware is not much more expensive than its plastic counterparts and the environmental difference is significant. Biodegradable dishware only takes a few months to degrade in landfills, while plastic can take hundreds of years!

Tip 3: Carpool

The Fourth is a great to time catch up with friends and family. To save money and help the planet carpool to your events and parties.

Tip 4: Reuse Your Cup

If you’re having a big party, opt for serving drinks in large pitchers rather than serving drinks in cans and bottles, which can pile up fast. If you do use plastic cups when serving, make sure to write everyone’s name on them so you only have to use one. Also don’t forget to bring your own reusable water bottle!

Tip 5: Use Propane

One way you can make your cookout greener is to use propane to grill the food rather than charcoal. Charcoal grills produce almost three times the amount of greenhouse gases as propane. If propane is not an option, charcoal briquettes made from scrapwood are the most environmentally friendly.

Tip 6: Compost and Recycle

Being diligent about your food waste and recyclables is another easy way to be green. If possible compost all your food waste after the party and make sure to recycle any cans or bottles.

Clearly marked waste disposal containers in Base Camp Cafe.

Clearly marked waste disposal containers in Base Camp Cafe.

Tip 7: Watch Fireworks with Friends

Fireworks are an integral Fourth of July tradition, however they are not the most environmentally friendly. Instead of setting off your own fireworks, bring your friends to a local firework event rather than setting off your own. Firework events in the Cincinnati include:

- Mariemont Independence Celebration

- Loveland Fourth of July Celebration

- Red White & Blue Ash Fireworks

- Harrison 4th of July Celebration

- Ault Park Independence Day Fireworks

- Indian Hill 4th of July Celebration

- Norwood Hometown Fireworks

If you are setting off your own fireworks make sure to buy fireworks that are high in nitrogen because they release less smoke into the environment.

Tip 8: Enjoy the Outdoors

The best way to appreciate the outdoors is to go out and enjoy it. Have fun with your friends and family and enjoy the fresh air!

Imani the African lion enjoying the outdoors

Imani the African lion enjoying the outdoors

July 3, 2014   1 Comment