1 00:00:00,084 --> 00:00:03,709 - [Narrator] Taste Makers was funded in part by: 2 00:00:04,376 --> 00:00:07,749 (thoughtful music) 3 00:00:09,750 --> 00:00:10,833 - [Announcer] It all comes down 4 00:00:10,833 --> 00:00:13,584 to creating something unique. 5 00:00:14,459 --> 00:00:17,749 It's important to take pride in one's work, 6 00:00:17,749 --> 00:00:19,917 and share expertise. 7 00:00:19,917 --> 00:00:23,334 (thoughtful music) 8 00:00:23,875 --> 00:00:27,334 Edward Jones is proud to support the craftspeople 9 00:00:27,334 --> 00:00:30,668 who define the maker movement. 10 00:00:34,959 --> 00:00:37,749 (cheerful music) 11 00:00:37,749 --> 00:00:41,084 - The average head of lettuce travels 2,000 miles 12 00:00:41,084 --> 00:00:42,709 to make it to your grocery store. 13 00:00:42,709 --> 00:00:45,542 So what if we wanted to reduce the carbon footprint 14 00:00:45,542 --> 00:00:48,750 of our food by growing produce in urban farms. 15 00:00:48,750 --> 00:00:50,459 In this episode of Taste Makers, 16 00:00:50,459 --> 00:00:52,084 you're going to meet Matt Lebon, 17 00:00:52,084 --> 00:00:54,292 who is building permaculture foodscapes 18 00:00:54,292 --> 00:00:57,626 across the City of St. Louis. 19 00:00:59,167 --> 00:01:01,749 (cheerful music) 20 00:01:01,749 --> 00:01:04,084 - I'm Cat Neville, and for the past two decades 21 00:01:04,084 --> 00:01:06,668 I've been telling the story of local food. 22 00:01:06,668 --> 00:01:08,875 In that time American food culture has exploded 23 00:01:08,875 --> 00:01:13,376 in tiny towns and big cities from coast to coast. 24 00:01:13,376 --> 00:01:15,749 In Taste Makers, I explore the maker movement 25 00:01:15,749 --> 00:01:18,626 and take you along for the journey to meet the makers 26 00:01:18,626 --> 00:01:22,292 who define the flavor of American cuisine. 27 00:01:22,749 --> 00:01:26,167 (thoughtful music) 28 00:01:36,167 --> 00:01:37,749 You may want to grow your own food, 29 00:01:37,749 --> 00:01:39,792 but where exactly should you begin? 30 00:01:39,792 --> 00:01:42,749 Building a successful garden takes expertise, 31 00:01:42,749 --> 00:01:43,749 and so here in St. Louis, 32 00:01:43,749 --> 00:01:47,749 Matt Lebon is building permaculture sustainable foodscapes 33 00:01:47,749 --> 00:01:51,501 for everyone from churches to chefs to schools, 34 00:01:51,501 --> 00:01:52,626 and even folks just like you 35 00:01:52,626 --> 00:01:55,584 who want to eat just a little bit closer to home. 36 00:01:55,584 --> 00:01:58,749 (thoughtful music) 37 00:02:00,542 --> 00:02:05,459 - I would define permaculture as nature inspired design. 38 00:02:05,459 --> 00:02:08,251 It's an ethic, and it's a design methodology. 39 00:02:08,251 --> 00:02:10,749 The ethic is about taking care of the Earth, 40 00:02:10,749 --> 00:02:14,626 taking care of people and sharing of surplus, 41 00:02:14,626 --> 00:02:16,749 and the other component of that 42 00:02:16,749 --> 00:02:20,042 is a lot more ecological minded and it says, 43 00:02:20,042 --> 00:02:24,626 well how is nature solving a lot of the problems 44 00:02:24,626 --> 00:02:26,749 that it has to manage? 45 00:02:28,167 --> 00:02:31,917 Ultimately we have to be ecological engineers. 46 00:02:31,917 --> 00:02:33,833 We have to figure out all the workarounds, 47 00:02:33,833 --> 00:02:36,000 'cause obviously we're not getting rid of the city, 48 00:02:36,000 --> 00:02:38,501 so how do we create the same pattern, 49 00:02:38,501 --> 00:02:41,042 and permaculture is so much about patterns 50 00:02:41,042 --> 00:02:42,709 and looking at the patterns of nature, 51 00:02:42,709 --> 00:02:45,125 how do we create patterns that mimic it 52 00:02:45,125 --> 00:02:47,542 to the greatest degree possible? 53 00:02:49,376 --> 00:02:51,749 I started custom foodscaping mostly because 54 00:02:51,749 --> 00:02:55,042 I felt like I had been so interested in the food, 55 00:02:55,042 --> 00:02:59,709 farming and permaculture world, and I just felt flooded 56 00:02:59,709 --> 00:03:03,584 with all of this interest in people wanting to create 57 00:03:03,584 --> 00:03:05,792 what I call, Food Producing Landscapes. 58 00:03:05,792 --> 00:03:08,209 From small raised bed vegetable gardens 59 00:03:08,209 --> 00:03:10,167 to bigger food forests 60 00:03:10,167 --> 00:03:11,749 through regenerative agriculture farms. 61 00:03:11,749 --> 00:03:13,875 People needed help, and I thought, well, 62 00:03:13,875 --> 00:03:16,750 St. Louis has nobody doing this and I feel like 63 00:03:16,750 --> 00:03:20,417 this is such an opportunity to create something new 64 00:03:20,417 --> 00:03:23,459 in our community that would address this demand 65 00:03:23,459 --> 00:03:26,792 that I'm seeing for people to have somebody who is 66 00:03:26,792 --> 00:03:29,959 at the table who actually knows about farming and gardening 67 00:03:29,959 --> 00:03:32,000 when planning their farm and garden, which, 68 00:03:32,000 --> 00:03:36,626 I feel like so often is not necessarily happening. 69 00:03:36,626 --> 00:03:39,749 (cheerful music) 70 00:03:41,668 --> 00:03:45,334 We are here in South City, St. Louis, Missouri, 71 00:03:45,334 --> 00:03:47,417 and we're just on a city lot 72 00:03:47,417 --> 00:03:50,459 in what we call the urban food forest. 73 00:03:50,459 --> 00:03:52,792 So, 5,200 square foot lot, 74 00:03:52,792 --> 00:03:56,167 that is primarily made up of edible plants 75 00:03:56,167 --> 00:03:59,626 and native flowers, rain gardens, rainwater catchment, 76 00:03:59,626 --> 00:04:02,042 and everything that we can do to try 77 00:04:02,042 --> 00:04:04,833 to live close to the land and grow our own food 78 00:04:04,833 --> 00:04:06,668 in the middle of the city. 79 00:04:06,668 --> 00:04:09,749 (cheerful music) 80 00:04:15,584 --> 00:04:16,792 - We're deep in the heart of the city, 81 00:04:16,792 --> 00:04:20,626 and when I think about these types of backyards, 82 00:04:20,626 --> 00:04:22,833 like a lot of you at home probably have, 83 00:04:22,833 --> 00:04:25,749 it seems like by default, it's grass, 84 00:04:25,749 --> 00:04:29,334 and a few trees and some shrubs that you picked up 85 00:04:29,334 --> 00:04:30,833 at the local store. 86 00:04:30,833 --> 00:04:33,959 How long did it take for you to build this? 87 00:04:33,959 --> 00:04:36,125 This almost seems completely daunting 88 00:04:36,125 --> 00:04:39,749 to the average person to aspire to, essentially. 89 00:04:39,749 --> 00:04:42,749 - We're in year four at this site here 90 00:04:42,749 --> 00:04:44,749 and it really has taken four years 91 00:04:44,749 --> 00:04:46,167 for us to get to this point. 92 00:04:46,167 --> 00:04:49,668 Like any big project, it was a phased plan. 93 00:04:49,668 --> 00:04:52,459 It starts out with, okay, what's goal one. 94 00:04:52,459 --> 00:04:56,417 In permacultures, goal one is usually water management. 95 00:04:56,417 --> 00:04:57,875 So, the very first think we did on the site 96 00:04:57,875 --> 00:05:01,292 is figure out how are we gonna keep water on the land 97 00:05:01,292 --> 00:05:03,668 and sink it in, and so, that's why we've gotten 98 00:05:03,668 --> 00:05:06,749 more and more into the idea of rain gardens, 99 00:05:06,749 --> 00:05:09,292 and rain gardens can actually absorb 100 00:05:09,292 --> 00:05:12,084 thousands of gallons of water in a small space. 101 00:05:12,084 --> 00:05:15,833 It's a hole in the ground that fills up with water 102 00:05:15,833 --> 00:05:16,875 that comes from a higher place, 103 00:05:16,875 --> 00:05:19,251 whether that'd be higher up in the landscape on a hill, 104 00:05:19,251 --> 00:05:20,376 or off of a house. 105 00:05:20,376 --> 00:05:22,626 So then it has a chance to sink in. 106 00:05:22,626 --> 00:05:24,875 The plants that we plant in rain gardens 107 00:05:24,875 --> 00:05:28,125 are very adept at utilizing all that water 108 00:05:28,125 --> 00:05:31,749 and helping move it through their root systems and then 109 00:05:31,749 --> 00:05:34,334 evapotranspiring it into the atmosphere, 110 00:05:34,334 --> 00:05:36,668 where we want all that water going. 111 00:05:36,668 --> 00:05:39,251 - Rather than into the storm drains, 112 00:05:39,251 --> 00:05:41,749 you're capturing that resource and using it 113 00:05:41,749 --> 00:05:44,749 for what nature intended it to be used for. 114 00:05:44,749 --> 00:05:46,334 - [Matt] Exactly, yeah. 115 00:05:47,542 --> 00:05:51,292 - [Cat] So, for people at home who want to maybe 116 00:05:51,292 --> 00:05:53,584 baby step into something like this, 117 00:05:53,584 --> 00:05:55,875 what are some small things that people can do 118 00:05:55,875 --> 00:05:58,917 to start to make a difference at their own house? 119 00:05:58,917 --> 00:06:01,542 - Yeah, I think there's a few different strategies 120 00:06:01,542 --> 00:06:03,833 that make a lot of sense for most people. 121 00:06:03,833 --> 00:06:06,917 The first is thinking about their fence edges 122 00:06:06,917 --> 00:06:08,459 and just the edges of their property. 123 00:06:08,459 --> 00:06:12,749 So, think about planting some kind of edible hedge, or, 124 00:06:12,749 --> 00:06:16,000 even a linear food forest where maybe you put in 125 00:06:16,000 --> 00:06:18,000 a few fruit trees and some herbs 126 00:06:18,000 --> 00:06:20,501 around those different fruit trees. 127 00:06:20,501 --> 00:06:21,749 It's so easy to grow herbs, 128 00:06:21,749 --> 00:06:23,749 and it's such a beautiful introduction 129 00:06:23,749 --> 00:06:26,750 into all the flavors and the smells 130 00:06:26,750 --> 00:06:31,042 that we're used to just seeing already appear on our dishes, 131 00:06:31,042 --> 00:06:34,084 and I think that's a really great place to get started. 132 00:06:34,084 --> 00:06:35,917 - It's a good introduction. - Mm hmm. 133 00:06:35,917 --> 00:06:38,000 - [Cat] So, tell me about this roselle plant, 134 00:06:38,000 --> 00:06:41,542 because its blossoms are pretty interesting. 135 00:06:41,542 --> 00:06:45,334 - So many of the plants that we put in are perennials, 136 00:06:45,334 --> 00:06:46,749 and then when we design these landscapes, 137 00:06:46,749 --> 00:06:51,376 we put in annuals to fill in space and look beautiful. 138 00:06:51,376 --> 00:06:55,501 So the roselle is actually a hibiscus family plant 139 00:06:55,501 --> 00:06:57,542 so if you've had hibiscus tea? 140 00:06:57,542 --> 00:06:58,334 - [Cat] Mm hmm. 141 00:06:58,334 --> 00:07:00,376 - It makes these gorgeous flowers. 142 00:07:00,376 --> 00:07:02,749 But if you grab them before they actually 143 00:07:02,749 --> 00:07:05,917 make a huge flower, the calix, which is the area 144 00:07:05,917 --> 00:07:09,542 that kind of encases the flower before it opens up, 145 00:07:09,542 --> 00:07:14,209 in the case of roselle it's kind of tangy and crunchy 146 00:07:14,209 --> 00:07:19,749 and it lends itself well to tea or being candied by chefs 147 00:07:19,749 --> 00:07:21,917 or putting it on all kinds of dishes. 148 00:07:21,917 --> 00:07:24,749 - I mean, you can go down the rabbit hole on just 149 00:07:24,749 --> 00:07:28,209 all the different amazing things that you could plant. 150 00:07:28,209 --> 00:07:30,459 This is the kind of thing that you could apply 151 00:07:30,459 --> 00:07:31,417 no matter where you live, 152 00:07:31,417 --> 00:07:32,750 no matter what your environment is. 153 00:07:32,750 --> 00:07:35,376 You just have to find what thrives locally. 154 00:07:35,376 --> 00:07:36,626 - Absolutely. 155 00:07:43,668 --> 00:07:45,334 - Earth Dance is an organic farm school 156 00:07:45,334 --> 00:07:48,626 that is located right in the heart of Ferguson, Missouri. 157 00:07:48,626 --> 00:07:51,584 Matt was the farm manger here for about five years 158 00:07:51,584 --> 00:07:53,668 and he built these permaculture orchards 159 00:07:53,668 --> 00:07:55,792 that continue to thrive and teach people 160 00:07:55,792 --> 00:07:58,833 about this unique style of agriculture. 161 00:07:59,749 --> 00:08:02,209 (thoughtful music) 162 00:08:02,209 --> 00:08:04,459 Give me an overview of what you do here. 163 00:08:04,459 --> 00:08:07,709 - At Earth Dance we teach people from all walks of life 164 00:08:07,709 --> 00:08:11,209 where healthy food comes from and how to grow it themselves. 165 00:08:11,209 --> 00:08:14,668 This is the oldest organic farm west of the Mississippi 166 00:08:14,668 --> 00:08:18,875 in continuous organic production since 1883. 167 00:08:20,417 --> 00:08:24,334 - [Cat] So, Matt Lebon, he was the farm director here 168 00:08:24,334 --> 00:08:30,584 for five years, and he kind of left this lasting impression, 169 00:08:31,125 --> 00:08:33,584 literally, on the school. 170 00:08:33,584 --> 00:08:35,251 - Matt is deeply beloved here. 171 00:08:35,251 --> 00:08:39,833 He conceived the idea for a one acre pear orchard 172 00:08:39,833 --> 00:08:42,750 to start off with because who's growing 173 00:08:42,750 --> 00:08:45,749 organic pears in the Midwest? 174 00:08:45,749 --> 00:08:50,292 And, the idea expanded and grew until 175 00:08:50,292 --> 00:08:52,209 it became a dispersed orchard, 176 00:08:52,209 --> 00:08:57,000 interspersed with our mixed vegetables, all across the farm. 177 00:08:57,000 --> 00:09:00,626 Over 200 fruit trees, so many different kinds. 178 00:09:00,626 --> 00:09:04,251 - Well, and I love the fact that what he built was perennial 179 00:09:04,251 --> 00:09:08,000 and it really is this kind of legacy that he leaves behind 180 00:09:08,000 --> 00:09:09,959 where you can continue to teach people 181 00:09:09,959 --> 00:09:11,749 the principles of this type of growing 182 00:09:11,749 --> 00:09:15,749 which as our resources become more and more stretched, 183 00:09:15,749 --> 00:09:19,167 water in particular, it a way for people to 184 00:09:19,167 --> 00:09:21,668 grow sustainable gardens at home. 185 00:09:21,668 --> 00:09:24,875 (thoughtful music) 186 00:09:25,749 --> 00:09:27,749 So, obviously this is a farm school, 187 00:09:27,749 --> 00:09:32,000 but beyond teaching people about organic farming practices, 188 00:09:32,000 --> 00:09:38,167 what value does the farm have particularly for Ferguson? 189 00:09:38,584 --> 00:09:40,501 - I think that it is a point of pride. 190 00:09:40,501 --> 00:09:44,376 I think that being able to say that something special 191 00:09:44,376 --> 00:09:47,917 like this happens here and it's completely the opposite 192 00:09:47,917 --> 00:09:51,875 of the media image of Ferguson, #Ferguson. 193 00:09:51,875 --> 00:09:55,626 And then, we have neighbors that come by 194 00:09:55,626 --> 00:09:57,251 and pick some food sometimes. 195 00:09:57,251 --> 00:09:59,501 We sell at the Ferguson Farmer's Market. 196 00:09:59,501 --> 00:10:02,584 We employ Ferguson youth, and increasingly, 197 00:10:02,584 --> 00:10:05,668 we're looking to donate produce and partner with 198 00:10:05,668 --> 00:10:08,376 other organizations in Ferguson that are doing good work 199 00:10:08,376 --> 00:10:12,749 to provide them with good food to further their good work. 200 00:10:13,292 --> 00:10:16,709 (thoughtful music) 201 00:10:28,959 --> 00:10:31,042 - One of the advantages of growing your own 202 00:10:31,042 --> 00:10:32,750 is that chefs and makers are not restricted 203 00:10:32,750 --> 00:10:35,749 by what they can get from their produce distributor. 204 00:10:35,749 --> 00:10:38,251 Here at Confluence Kombucha in The Grove, 205 00:10:38,251 --> 00:10:41,417 they pull from co-owner Julie Villarini's back yard 206 00:10:41,417 --> 00:10:43,833 to supply the kitchen with some pretty unique items, 207 00:10:43,833 --> 00:10:46,125 so let's get inside and check it out. 208 00:10:46,125 --> 00:10:49,209 (cheerful music) 209 00:10:54,501 --> 00:10:55,833 Tell me about your approach to kombucha. 210 00:10:55,833 --> 00:10:58,251 There are a lot of folks who are making kombucha these days 211 00:10:58,251 --> 00:11:00,749 and what makes yours a little bit different? 212 00:11:00,749 --> 00:11:04,459 - So, we make kombucha I think in the most traditional, 213 00:11:04,459 --> 00:11:07,749 authentic way possible, very small batches, 214 00:11:07,749 --> 00:11:10,125 all by hand, all done in glass, 215 00:11:10,125 --> 00:11:11,833 and then we infuse the kombucha 216 00:11:11,833 --> 00:11:13,459 with a lot of local ingredients. 217 00:11:13,459 --> 00:11:16,417 - Which is exactly why we're standing here, because, 218 00:11:16,417 --> 00:11:17,749 not only local but actually 219 00:11:17,749 --> 00:11:20,833 stuff that's coming out of your back yard. 220 00:11:20,833 --> 00:11:25,626 You bought this house in the Shaw Neighborhood of St. Louis, 221 00:11:25,626 --> 00:11:28,251 and it's a total redo. 222 00:11:28,251 --> 00:11:30,750 The yard is completely overgrown. 223 00:11:30,750 --> 00:11:33,334 You had an idea of what you wanted, but, 224 00:11:33,334 --> 00:11:35,749 how to actually make that come to life, 225 00:11:35,749 --> 00:11:37,875 that's kind of what Matt helped you with. 226 00:11:37,875 --> 00:11:39,376 - [Julie] Right, we got together and we said 227 00:11:39,376 --> 00:11:41,749 what can we do to transform this space 228 00:11:41,749 --> 00:11:44,792 into things that we could use in the kombucha 229 00:11:44,792 --> 00:11:46,417 or in the restaurant. 230 00:11:46,417 --> 00:11:48,750 - And so, why did you do that at your house 231 00:11:48,750 --> 00:11:52,125 and not just, you know, work with a farmer? 232 00:11:52,125 --> 00:11:53,749 Why did you want it to be at home? 233 00:11:53,749 --> 00:11:56,917 - Seeing something from the ground up, 234 00:11:56,917 --> 00:11:58,749 seeing it every day, living with it, 235 00:11:58,749 --> 00:12:01,792 seeing it transform from a shoot to a flower 236 00:12:01,792 --> 00:12:05,501 to a berry to a kombucha, it was just something 237 00:12:05,501 --> 00:12:07,749 that I felt was a way for me to connect 238 00:12:07,749 --> 00:12:11,542 and for us to connect more deeply with our products. 239 00:12:11,542 --> 00:12:12,209 - Fantastic. 240 00:12:12,209 --> 00:12:17,125 You have this vegetable that Matt planted called fuki? 241 00:12:17,125 --> 00:12:17,917 - [Julie] Mm hmm. 242 00:12:17,917 --> 00:12:19,167 - [Cat] So, tell me about what fuki is. 243 00:12:19,167 --> 00:12:21,542 - So, fuki is a Japanese stemmed vegetable. 244 00:12:21,542 --> 00:12:23,833 So, we use the stems to pickle. 245 00:12:23,833 --> 00:12:24,749 It can also be steamed, 246 00:12:24,749 --> 00:12:27,292 that's the traditional Japanese way to make it, 247 00:12:27,292 --> 00:12:29,749 but the leaves of the fuki can be used 248 00:12:29,749 --> 00:12:32,749 kind of like a banana leaf to wrap and steam 249 00:12:32,749 --> 00:12:35,542 fish or rice, things like that, so, 250 00:12:35,542 --> 00:12:38,668 when he told me that it grows well in St. Louis, 251 00:12:38,668 --> 00:12:39,584 in our climate, in our soil, 252 00:12:39,584 --> 00:12:42,709 I was really excited to have it in my back yard. 253 00:12:42,875 --> 00:12:45,749 - Definitely, and now you're able to give your customers 254 00:12:45,749 --> 00:12:46,584 something totally unique 255 00:12:46,584 --> 00:12:48,584 that they've probably never had before, 256 00:12:48,584 --> 00:12:50,501 and that's what I love about it, too, 257 00:12:50,501 --> 00:12:52,251 is that I think there's a lot of fulfillment 258 00:12:52,251 --> 00:12:55,584 for the person who is growing and managing the garden. 259 00:12:55,584 --> 00:12:59,292 But, you're able to translate that to education 260 00:12:59,292 --> 00:13:02,833 and more inspiration for people who kind of like have these 261 00:13:02,833 --> 00:13:06,376 a ha moments when they come in and taste something here. 262 00:13:06,376 --> 00:13:09,542 (cheerful music) 263 00:13:15,792 --> 00:13:18,459 Foodscapes at a restaurant or even in your back yard 264 00:13:18,459 --> 00:13:21,042 are a no-brainer, but what about at a school? 265 00:13:21,042 --> 00:13:23,709 Here at Principia School in St. Louis 266 00:13:23,709 --> 00:13:25,084 there is a permaculture orchard 267 00:13:25,084 --> 00:13:26,584 that serves as a living classroom 268 00:13:26,584 --> 00:13:31,042 and students learn about food as well as sustainability. 269 00:13:31,042 --> 00:13:34,501 (thoughtful music) 270 00:13:34,749 --> 00:13:36,042 - We were doing field trips around the area, 271 00:13:36,042 --> 00:13:39,750 and we went and visited Earth Dance farms in Ferguson 272 00:13:39,750 --> 00:13:44,000 and met Matt Leban, and he taught us all about 273 00:13:44,000 --> 00:13:48,668 what permaculture is and we were able to see and witness 274 00:13:48,668 --> 00:13:52,376 permaculture agriculture in practice. 275 00:13:52,376 --> 00:13:54,749 - Principia, they got turned on to 276 00:13:54,749 --> 00:13:57,334 this idea of permaculture, and, 277 00:13:57,334 --> 00:13:59,917 that led them to Earth Dance, 278 00:13:59,917 --> 00:14:01,376 where they went on a field trip. 279 00:14:01,376 --> 00:14:03,251 They learned more about permaculture, 280 00:14:03,251 --> 00:14:05,417 which is all about regenerative landscapes, 281 00:14:05,417 --> 00:14:08,875 and perennial plants, unique planting schemes that 282 00:14:08,875 --> 00:14:11,917 aim to both provide food and habitat. 283 00:14:11,917 --> 00:14:14,501 - Students were able to take that information in 284 00:14:14,501 --> 00:14:17,749 and essentially they came back to class and said 285 00:14:17,749 --> 00:14:20,959 we wanna build this, we want this here on campus, 286 00:14:20,959 --> 00:14:24,417 and here, we're able to garden, essentially, 287 00:14:24,417 --> 00:14:27,167 create food for people and the planet 288 00:14:27,167 --> 00:14:30,749 in a way that works seamlessly with nature. 289 00:14:30,749 --> 00:14:33,542 - I worked with them to help find a spot on campus 290 00:14:33,542 --> 00:14:36,292 that was suitable, and it turns out that 291 00:14:36,292 --> 00:14:39,167 the same kind of land that is pretty unsuitable 292 00:14:39,167 --> 00:14:43,125 for a lot of activities is very much suitable for orchards, 293 00:14:43,125 --> 00:14:44,209 which, in this case is, 294 00:14:44,209 --> 00:14:47,542 sloping land that is kind of hard to manage. 295 00:14:47,542 --> 00:14:50,749 Fruit trees love growing in those environments. 296 00:14:50,749 --> 00:14:51,668 (thoughtful music) 297 00:14:51,668 --> 00:14:56,000 - Why is something like this beneficial in a school setting? 298 00:14:56,000 --> 00:14:58,292 Like, why do you think maybe other schools should 299 00:14:58,292 --> 00:15:00,875 think about putting in some sort of a garden 300 00:15:00,875 --> 00:15:03,125 or a permaculture landscape? 301 00:15:03,125 --> 00:15:05,584 - I think it's a really good way of teaching kids 302 00:15:05,584 --> 00:15:08,749 where their food comes from, which might or might not 303 00:15:08,749 --> 00:15:11,875 change their mind on where they get their food from, 304 00:15:11,875 --> 00:15:14,000 make them more efficient with that, which, 305 00:15:14,000 --> 00:15:16,709 I mean, it's somewhat of a little thing but 306 00:15:16,709 --> 00:15:17,875 those little things add up 307 00:15:17,875 --> 00:15:21,042 and help us improve our climate for sure. 308 00:15:21,792 --> 00:15:23,668 - This orchard is all about having 309 00:15:23,668 --> 00:15:25,833 organic kind of products for us here, 310 00:15:25,833 --> 00:15:29,251 and it's really about how to have a sustainable lifestyle 311 00:15:29,251 --> 00:15:30,709 and what we can have here and then 312 00:15:30,709 --> 00:15:34,334 bring it to our kitchen to use basically every single day. 313 00:15:34,334 --> 00:15:35,750 You're not just sitting in a classroom, 314 00:15:35,750 --> 00:15:37,750 you're being hands-on and it gets students 315 00:15:37,750 --> 00:15:40,749 to be more energetic and actually wanting 316 00:15:40,749 --> 00:15:42,668 to come into that class. 317 00:15:42,833 --> 00:15:45,042 - For the betterment of humanity is what we're about 318 00:15:45,042 --> 00:15:49,749 at this school and so having students be able to 319 00:15:49,749 --> 00:15:52,459 understand what the challenges are of today 320 00:15:52,459 --> 00:15:56,959 wherever they are on their interest level is so critical, 321 00:15:56,959 --> 00:16:00,125 so critical to next steps for our world. 322 00:16:10,959 --> 00:16:13,833 - And now we're stopping by Vicia here in St. Louis. 323 00:16:13,833 --> 00:16:15,749 We're gonna check in with Tara Gallina 324 00:16:15,749 --> 00:16:17,042 and talk about how this garden 325 00:16:17,042 --> 00:16:20,334 supplies the kitchen as well as the bar. 326 00:16:20,334 --> 00:16:23,459 (cheerful music) 327 00:16:26,167 --> 00:16:28,292 We're in the middle of the Cortex, 328 00:16:28,292 --> 00:16:29,584 the tech hub of St. Louis, 329 00:16:29,584 --> 00:16:32,917 and what I love is that we have this beautiful garden 330 00:16:32,917 --> 00:16:35,749 just right over my shoulder and it kind of serves 331 00:16:35,749 --> 00:16:39,084 as this buffer between the urban core of the city 332 00:16:39,084 --> 00:16:41,292 and this amazing farm-driven restaurant. 333 00:16:41,292 --> 00:16:43,792 - Yeah, talk about bringing it right front and center. 334 00:16:43,792 --> 00:16:45,875 Our whole restaurant philosophy is really about 335 00:16:45,875 --> 00:16:48,542 celebrating local food here in the Midwest 336 00:16:48,542 --> 00:16:49,584 and particularly in St. Louis. 337 00:16:49,584 --> 00:16:51,750 - [Cat] So, there's the visual element for the guests, 338 00:16:51,750 --> 00:16:54,875 but there's practical applications too. 339 00:16:54,875 --> 00:16:56,668 - We've been able to pretty much eliminate 340 00:16:56,668 --> 00:16:58,251 the bulk herb ordering we're doing 341 00:16:58,251 --> 00:16:59,750 through our bigger purveyors. 342 00:16:59,750 --> 00:17:03,209 We can get basil, parsley, thyme, rosemary, lavender, 343 00:17:03,209 --> 00:17:05,292 all these awesome very flavorful herbs. 344 00:17:05,292 --> 00:17:07,750 Anise hyssop is a big one that we use, too, 345 00:17:07,750 --> 00:17:08,750 just right from outside. 346 00:17:08,750 --> 00:17:10,042 The cooks get to be a part of that, 347 00:17:10,042 --> 00:17:11,833 so they get their hands in the mix, 348 00:17:11,833 --> 00:17:13,251 get to learn about the plants also, 349 00:17:13,251 --> 00:17:15,334 which I think it's nice to get them out of the kitchen 350 00:17:15,334 --> 00:17:16,875 even if it's a hot day like today, 351 00:17:16,875 --> 00:17:19,626 but to be able to have that experience 352 00:17:19,626 --> 00:17:21,251 every day is really neat. 353 00:17:21,251 --> 00:17:22,209 - So, beyond the herbs, though, 354 00:17:22,209 --> 00:17:24,875 you have a fig tree, you have tomatoes, you have peppers. 355 00:17:24,875 --> 00:17:29,000 Jujubes even, which are a really cool native tree. 356 00:17:29,000 --> 00:17:32,125 (cheerful music) 357 00:17:32,459 --> 00:17:34,042 So, what are you guys gonna make for us today? 358 00:17:34,042 --> 00:17:36,792 - So our tomato salad is sort of one of our key dishes 359 00:17:36,792 --> 00:17:37,959 that we serve throughout the summer. 360 00:17:37,959 --> 00:17:40,376 Missouri is very famous for awesome tomatoes, 361 00:17:40,376 --> 00:17:42,000 especially when we have this really hot weather, 362 00:17:42,000 --> 00:17:44,292 and they're accentuated by just delicious herbs 363 00:17:44,292 --> 00:17:46,749 from the garden, so it's as simple as cutting them up, 364 00:17:46,749 --> 00:17:49,376 harvesting them, scattering them all over the top 365 00:17:49,376 --> 00:17:51,042 of this bowl of marinated tomatoes 366 00:17:51,042 --> 00:17:53,749 with fruits like plums and cucumber 367 00:17:53,749 --> 00:17:54,833 and just really nice and bright, 368 00:17:54,833 --> 00:17:56,209 but the herbs just make everything pop. 369 00:17:56,209 --> 00:17:59,417 So, everything from mints to basil to anise hyssop, 370 00:17:59,417 --> 00:18:01,042 it's just so delicious. 371 00:18:01,542 --> 00:18:04,334 - So, you use the garden obviously in the kitchen, 372 00:18:04,334 --> 00:18:05,626 but you use it behind the bar as well 373 00:18:05,626 --> 00:18:08,000 and your bar program is very seasonal, 374 00:18:08,000 --> 00:18:11,459 it's really innovative and driven by herbs 375 00:18:11,459 --> 00:18:12,334 and fruits and veggies. 376 00:18:12,334 --> 00:18:14,792 - Yeah, so our botanical beverages menu is what we call it 377 00:18:14,792 --> 00:18:18,334 and it's really just driven by all these wonderful plants 378 00:18:18,334 --> 00:18:19,376 and flowers in particular. 379 00:18:19,376 --> 00:18:20,749 So, one drink that I think surprised me the most 380 00:18:20,749 --> 00:18:22,542 that we've developed is called the straw flower, 381 00:18:22,542 --> 00:18:24,749 which is something we've planted because they're beautiful 382 00:18:24,749 --> 00:18:26,084 and I thought they would be great to use 383 00:18:26,084 --> 00:18:27,584 as floral arrangements in the restaurant, 384 00:18:27,584 --> 00:18:29,750 and I didn't really think they had a culinary value, 385 00:18:29,750 --> 00:18:31,749 but it turns out our bartender, Phil Ingram, 386 00:18:31,749 --> 00:18:34,417 is very talented and he has been harvesting them 387 00:18:34,417 --> 00:18:36,000 and making a tea out of them. 388 00:18:36,000 --> 00:18:37,042 - Oh, cool! 389 00:18:37,042 --> 00:18:38,417 - And extracting this really delicious flavor, 390 00:18:38,417 --> 00:18:39,542 it has like a honey quality to it, 391 00:18:39,542 --> 00:18:42,334 and I never thought we would get sort of that 392 00:18:42,334 --> 00:18:43,292 second purpose out of them 393 00:18:43,292 --> 00:18:44,542 and now it's almost like this refreshing 394 00:18:44,542 --> 00:18:46,251 honey iced tea cocktail which I just love 395 00:18:46,251 --> 00:18:48,167 and is beautiful and I think is a perfect example 396 00:18:48,167 --> 00:18:51,125 of how you kinda have to think outside the box sometimes 397 00:18:51,125 --> 00:18:52,334 and work with what you've got. 398 00:18:52,334 --> 00:18:54,292 - Well, and I think that's one of the things 399 00:18:54,292 --> 00:18:56,875 that is so valuable about the opportunity 400 00:18:56,875 --> 00:18:59,709 to plant these kind of foodscapes is that 401 00:18:59,709 --> 00:19:01,209 you can decide that you wanna grow 402 00:19:01,209 --> 00:19:03,749 ingredients that are kind of unique to you. 403 00:19:03,749 --> 00:19:04,749 - Yeah! 404 00:19:04,749 --> 00:19:06,749 - So, how did you decide on the mix? 405 00:19:06,749 --> 00:19:09,626 Did you work with Matt on kind of designing something 406 00:19:09,626 --> 00:19:11,626 or did you already know what you wanted to plant? 407 00:19:11,626 --> 00:19:14,000 - Matt really helped guide us through this whole process, 408 00:19:14,000 --> 00:19:16,042 I mean, he's so passionate about what he does, 409 00:19:16,042 --> 00:19:18,000 and when he brought us this first rendering 410 00:19:18,000 --> 00:19:19,709 of how he thought this was gonna look 411 00:19:19,709 --> 00:19:20,749 I almost didn't believe him. 412 00:19:20,749 --> 00:19:22,501 It's like it can't, this can't be possible, 413 00:19:22,501 --> 00:19:25,501 and it exceeded, I think, what we both thought 414 00:19:25,501 --> 00:19:27,042 would be possible here. 415 00:19:28,042 --> 00:19:31,209 (cheerful music) 416 00:19:41,917 --> 00:19:43,749 - Here at Jubilee Community Church in North St. Louis, 417 00:19:43,749 --> 00:19:47,750 the garden that they built in collaboration with Matt 418 00:19:47,750 --> 00:19:49,584 feeds not only the community spirit, 419 00:19:49,584 --> 00:19:52,542 it also provides a much needed revenue stream 420 00:19:52,542 --> 00:19:54,292 for the church itself. 421 00:19:54,749 --> 00:19:56,668 (thoughtful music) 422 00:19:56,668 --> 00:19:58,292 - If you know anything about North City 423 00:19:58,292 --> 00:20:00,749 you know there is a lot of land vacancy out in that area, 424 00:20:00,749 --> 00:20:02,749 and Jubilee Church is working to do 425 00:20:02,749 --> 00:20:06,833 so many amazing things to lift up that community. 426 00:20:06,833 --> 00:20:10,875 One of the things that they did recently 427 00:20:10,875 --> 00:20:13,792 was purchase that vacant plot of land 428 00:20:13,792 --> 00:20:15,125 that was behind their church. 429 00:20:15,125 --> 00:20:17,501 So, there's this opportunity to transform 430 00:20:17,501 --> 00:20:19,251 this barren lot into something that 431 00:20:19,251 --> 00:20:22,749 creates some real interest in the community. 432 00:20:22,749 --> 00:20:23,749 (thoughtful music) 433 00:20:23,749 --> 00:20:25,376 We worked with them to actually 434 00:20:25,376 --> 00:20:28,749 design and lay out a food forest. 435 00:20:28,749 --> 00:20:30,084 The beds and the plantings were oriented 436 00:20:30,084 --> 00:20:33,084 to keep water on that site, sink it into the ground. 437 00:20:33,084 --> 00:20:37,084 We are using tons of plants that are very adept at 438 00:20:37,084 --> 00:20:39,749 going deep into the soil and breaking up 439 00:20:39,749 --> 00:20:43,376 what decades of compaction and bricks and rocks 440 00:20:43,376 --> 00:20:45,542 and other things that are in the soil. 441 00:20:45,542 --> 00:20:48,167 (thoughtful music) 442 00:20:48,167 --> 00:20:49,917 - What is gonna happen with this food? 443 00:20:49,917 --> 00:20:52,376 Is it going to serve the community? 444 00:20:52,376 --> 00:20:56,376 Is it going to be a revenue stream for the church? 445 00:20:56,376 --> 00:20:57,376 How does this impact you? 446 00:20:57,376 --> 00:20:59,000 - It'll be a combination of the above. 447 00:20:59,000 --> 00:21:01,042 We will definitely eat it ourselves, 448 00:21:01,042 --> 00:21:03,792 as neighbors in the community who are working in the garden. 449 00:21:03,792 --> 00:21:08,459 It'll be used for some of the outreach of the church. 450 00:21:08,459 --> 00:21:10,792 We could sell to restaurants. 451 00:21:10,792 --> 00:21:13,542 Actually the first part of our harvest from the garden 452 00:21:13,542 --> 00:21:16,792 a couple weeks ago got sold over at the Food Co-op. 453 00:21:16,792 --> 00:21:18,417 (thoughtful music) 454 00:21:18,417 --> 00:21:21,917 - The value of having a garden like this in the neighborhood 455 00:21:21,917 --> 00:21:23,792 is that this is technically a food desert, 456 00:21:23,792 --> 00:21:30,000 people don't have access to whole, healthy, organic foods, 457 00:21:30,334 --> 00:21:31,875 and so, I bet a lot of folks, they're probably like, 458 00:21:31,875 --> 00:21:33,125 I've never seen a fig plant. 459 00:21:33,125 --> 00:21:34,749 I probably never have eaten a fresh fig. 460 00:21:34,749 --> 00:21:37,417 This is giving them access to something 461 00:21:37,417 --> 00:21:41,459 they would never have the opportunity to access otherwise. 462 00:21:41,459 --> 00:21:42,209 - Absolutely. 463 00:21:42,209 --> 00:21:44,376 And, it just gets you connected. 464 00:21:44,376 --> 00:21:46,042 When you're picking weeds in the garden, 465 00:21:46,042 --> 00:21:47,959 or you're picking vegetables in the garden 466 00:21:47,959 --> 00:21:50,959 or out here in the orchard, you just talk together. 467 00:21:50,959 --> 00:21:52,584 That creates community. 468 00:21:52,584 --> 00:21:55,750 (thoughtful music) 469 00:21:58,292 --> 00:22:01,584 - I've lived in North St. Louis my whole life. 470 00:22:01,584 --> 00:22:04,749 At one time, North St. Louis was booming. 471 00:22:04,749 --> 00:22:06,334 We had everything. 472 00:22:06,334 --> 00:22:08,917 Then, all of a sudden, nothing. 473 00:22:08,917 --> 00:22:12,292 So, we're really a desert of almost everything, 474 00:22:12,292 --> 00:22:18,417 jobs, grocery stores, furniture stores, really employment. 475 00:22:18,792 --> 00:22:21,292 There's nothing really on the north side. 476 00:22:21,292 --> 00:22:25,749 It's gonna open up again, but it has to take all of us. 477 00:22:25,749 --> 00:22:27,749 I can just as easily leave, 478 00:22:27,749 --> 00:22:29,749 but that's not something I wanna do. 479 00:22:29,749 --> 00:22:32,749 I wanna stay here, I wanna help our community, 480 00:22:32,749 --> 00:22:35,167 I wanna be a part of our community. 481 00:22:37,209 --> 00:22:38,792 People'll come here and they need food, 482 00:22:38,792 --> 00:22:41,709 and Jubilee has food inside the church 483 00:22:41,709 --> 00:22:45,833 which was donated to them, and we give it to the community. 484 00:22:46,334 --> 00:22:49,584 We have this garden which we wanna share with everybody. 485 00:22:49,584 --> 00:22:53,749 Not just Jubilee, but the whole community. 486 00:22:53,749 --> 00:22:56,750 All they have to do is come and ask. 487 00:23:01,749 --> 00:23:04,875 (cheerful music) 488 00:23:12,833 --> 00:23:15,833 - You know, I think that the most powerful moments 489 00:23:15,833 --> 00:23:18,749 that I've had in my life are related to 490 00:23:18,749 --> 00:23:20,833 harvesting food right out of my yard 491 00:23:20,833 --> 00:23:22,749 or out of a neighbor's yard. 492 00:23:22,749 --> 00:23:23,792 Not at some massive farm but 493 00:23:23,792 --> 00:23:28,833 kind of in places that feel Secret Garden-like, or, 494 00:23:28,833 --> 00:23:31,000 where there's just magic happening and you say 495 00:23:31,000 --> 00:23:35,749 I had no idea this existed, I've never seen this plant, 496 00:23:35,749 --> 00:23:37,209 I've never tasted this flavor. 497 00:23:37,209 --> 00:23:40,749 So, I think creating as much of that as possible 498 00:23:40,749 --> 00:23:42,542 was what I really sought to design 499 00:23:42,542 --> 00:23:45,542 and what we're still working towards here. 500 00:23:46,584 --> 00:23:49,749 Foodscaping and permaculture in ecological farming 501 00:23:49,749 --> 00:23:53,749 can be of great impact to people on the planet. 502 00:23:55,209 --> 00:23:56,959 We have all these different mechanisms 503 00:23:56,959 --> 00:24:00,042 to try to get people inspired and flip the switch 504 00:24:00,042 --> 00:24:04,668 and help them see that we're so interconnected with all this 505 00:24:04,668 --> 00:24:07,376 and I think that because we eat three meals a day 506 00:24:07,376 --> 00:24:12,668 and we all get what good food is about, for the most part, 507 00:24:12,668 --> 00:24:16,209 then, using food as a tool to create 508 00:24:16,209 --> 00:24:17,167 those light bulb moments 509 00:24:17,167 --> 00:24:19,875 is absolutely what this is all about. 510 00:24:20,292 --> 00:24:22,668 There's so many really inspiring things 511 00:24:22,668 --> 00:24:25,251 that are all about regenerative agriculture 512 00:24:25,251 --> 00:24:28,251 and large scale land re-use, 513 00:24:28,251 --> 00:24:30,749 and changing the food system completely, 514 00:24:30,749 --> 00:24:32,668 and that, of course, needs to happen, 515 00:24:32,668 --> 00:24:36,292 but I think it can maybe most effectively happen 516 00:24:36,292 --> 00:24:37,875 in our back yards. 517 00:24:37,875 --> 00:24:41,000 (cheerful music) 518 00:24:43,542 --> 00:24:46,750 - From the orchard here at Jubilee Community Church, 519 00:24:46,750 --> 00:24:48,417 to the chef's garden at Vicia, 520 00:24:48,417 --> 00:24:51,749 Matt's foodscapes are weaving urban agriculture 521 00:24:51,749 --> 00:24:53,292 into the St. Louis landscape. 522 00:24:53,292 --> 00:24:55,668 For more information on custom foodscaping 523 00:24:55,668 --> 00:24:57,167 as well as all of the other incredible makers 524 00:24:57,167 --> 00:25:01,584 we cover in this series, just head to WeAreTasteMakers.com. 525 00:25:01,584 --> 00:25:03,626 Thanks for joining me here in St. Louis, 526 00:25:03,626 --> 00:25:05,749 and I will see you next time. 527 00:25:07,792 --> 00:25:11,376 Connect with us online at WeAreTasteMakers.com, 528 00:25:11,376 --> 00:25:14,376 or through social media on these handles. 529 00:25:14,376 --> 00:25:17,668 (cheerful music) 530 00:26:04,749 --> 00:26:07,626 - [Narrator] Taste Makers was funded in part by: 531 00:26:07,626 --> 00:26:10,792 (thoughtful music) 532 00:26:13,792 --> 00:26:14,917 - [Announcer] It all comes down 533 00:26:14,917 --> 00:26:17,668 to creating something unique. 534 00:26:18,542 --> 00:26:21,792 It's important to take pride in one's work, 535 00:26:21,792 --> 00:26:24,042 and share expertise. 536 00:26:28,000 --> 00:26:31,749 Edward Jones is proud to support the craftspeople 537 00:26:31,749 --> 00:26:34,167 who define the maker movement.