Tiny indoor vertical garden grows micro-veggies on its own in 10 days

March 23, 2017 by  
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You don’t need green thumbs to grow microgreens with this EcoQube Frame. The tiny indoor vertical garden grows micro-veggies in 10 days with only fertilized water, doing all the work for you. Compact and low-maintenance, the design is suited for apartments, homes and offices of all sizes, and allows you to grow nutritious food sources quickly, without worrying about watering and feeding your plants . Aqua Design Innovations (ADI) launched EcoQube Frame on Kickstarter , and it has been a smashing success. The group tripled their goal and raised over $30,000 in the first 40 minutes of crowdfunding. Learn more about this amazing design after the break. The EcoQube Frame contains two sections with one plant pad for each section; each plant pad has hundreds of small pockets that hold seeds in place so that plants can sprout evenly. The reservoir below contains fertilized water that provides all the necessary nutrients for successful germination. “It’s really the simplest, easiest and most compact way to grow indoor plants vertically without soil,” said the designers. “It’s also great for those who don’t feel like they have a green thumb. Since the reservoir waters the plants automatically, you don’t have to worry about over watering or root rot – which is a common problem when growing plants or micro-veggies.” Related: Smart Taiga Tower is like having an 80 square foot garden right inside your home EcoQube’s seed pads are all made from natural, 100 percent compostable fibers, and provide just enough water to allow the plants to grow. The designers claim that EcoQube can grow up to $25 worth of micro-veggies in a little over a week, and pays for itself after only one month of growing. + EcoQube Frame Kickstarter + Aqua Design Innovations (ADI)

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Tiny indoor vertical garden grows micro-veggies on its own in 10 days

Cloud House makes it rain on demand with creative water harvesting system

March 23, 2017 by  
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You won’t have to do a rain dance to make it rain at the Cloud House—sitting in one of its rocking chairs should do the trick. Artist Matthew Mazzotta created the Cloud House, a gabled pavilion with a cloud-like sculpture that releases collected rainwater whenever someone sits inside the building. Crafted from reclaimed materials , the art installation was commissioned in Springfield, Missouri to bring attention to our dependence on natural systems, like the water cycle, that grow the food we eat. “Located at Springfield , MO’s largest farmers’ market, CLOUD HOUSE is a poetic counterpoint to the busy market, inviting visitors to a meditative space in which they can slow down, enjoy the fresh edible plants, and listen to rain on a tin roof,” writes Mazzotta. Topped with a cloud-shaped resin sculpture attached by a pipe, the gabled structure is built of barn wood and tin reclaimed from an abandoned Amish farm. Edible plants grow on the windowsills and the building’s two ends are left completely open to reveal a sparse interior decorated with two rocking chairs and a small table. https://vimeo.com/189592923 Related: Open House Renovates an Abandoned Building into a Transforming Open Air Theater Rainwater is collected with a gutter system that funnels the water into an underground storage tank. When someone sits on the rocking chair, a pump is triggered to bring the harvested rainwater up to the artificial cloud where it’s released as droplets onto the roof. The rainwater simulation waters the windowsill plants and creates a “warm pleasant sound of rain on a tin roof.” During periods of drought, however, the cloud will not rain to illustrate man’s dependence on the natural world. + Matthew Mazzotta Via Dezeen Images by Tim Hawley

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Cloud House makes it rain on demand with creative water harvesting system

Six delicious ways to reuse your Thanksgiving leftovers

November 25, 2016 by  
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©seriouseats Thanksgiving Breakfast Hash What better way to spend the morning after Thanksgiving than with more of your favorite ingredients? This hash made from brussel sprouts, potatoes, and turkey turns last night’s yummy ingredients into this morning’s breakfast. All you need is vegetable oil, an onion, hot sauce, eggs, and your leftovers. Throw them in a skillet and you’re good to go! Check out the full recipe on   SeriousEats . ©chowballa Stuffing Pancakes Who says pancakes always have to be sweet? This awesome recipe from Chowballa makes breakfast savory with stuffing pancakes topped with eggs and bacon. Just add a beaten egg to 1 1/2 to 2 cups of stuffing, form a couple pancakes and let them sit for a few minutes to absorb the moisture. Melt butter in a pan and let the pancakes cook until golden brown on each side. ©seriouseats Mashed Potato Doughnuts If you’re in the mood for something sweet for breakfast, why not try these super fluffy mashed potato doughnuts. These delicious and easy to make doughnuts can be cooked in a dutch oven or a large cast iron skillet, and they’re sure to be a family favorite. The detailed recipe is available at SeriousEats . ©foodnetwork Day After Dip This day after dip is a great way to feed the family or guests without having to cook. Simply puree a can of white beans in a food processor with 1 or 2 leftover sweet potatoes, 1/4 cup of olive oil, 1/2 cup grated parmesan, and salt and pepper. Serve with crackers and garnish with roasted almonds. ©creative commons Cranberry Relish This leftover cranberry relish is another great no-fuss dish. Just combine 1 can of cranberries with 1 can of drained crushed pineapple, 1/4 teaspoon of apple pie spice, 1 pinch of ground cloves, and 1/4 cup of chopped pecans. This new twist on a classic side dish will have everyone wanting more leftovers! ©videojug Turkey Casserole A good way to make the best of your biggest Thanksgiving leftovers is to make a turkey and stuffing casserole. You will need 1 egg, 3/13 ounces of cream, 6 tablespoons of leftover gravy, and of course turkey and stuffing. This hearty casserole cooks in 35 minutes and it can feed a whole family all over again. The full recipe and a how-to video are available here .

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Six delicious ways to reuse your Thanksgiving leftovers

Announcing the 2016 Inhabitat Green Holiday Gift Guide!

November 25, 2016 by  
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We Inhabitat editors have been hard at work for the last few weeks scouring the internet for our favorite ethical and eco-friendly holiday gifts so that you can sit back, relax and shop the green way (from the comfort of your own computer) with our  2016 GREEN HOLIDAY GIFT GUIDE ! This year’s guide is filled with a bevy of eco-conscious presents that everyone on your list will love, and for those of you who choose to avoid consumerism altogether, we’ve got clever DIY tutorials for goodies you can make yourself and buy-nothing gifts of time . So get comfy, down some coffee, and get a head start on your holiday shopping here . GIFTS THAT GIVE BACK > GIFTS OF TIME > GREEN GIFTS UNDER $20 > GREEN GIFTS UNDER $50 > MAKE YOUR OWN GIFTS > ECO GIFTS FOR HER > ECO GIFTS FOR HIM >

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Announcing the 2016 Inhabitat Green Holiday Gift Guide!

Beyond Meat: Meatless Chicken So Real It’s Shocking

July 31, 2012 by  
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Imagine the future: flying cars, tele-transportation and meatless chicken so good that you can’t tell the difference. Well, part of that future is here today. Beyond Meat , a developer of plant protein products, has created a meat-free chicken so real that even the pickiest palette can’t tell the difference. Read the rest of Beyond Meat: Meatless Chicken So Real It’s Shocking Permalink | Add to del.icio.us | digg Post tags: Beyond Meat , fake chicken , fake meat , green food , meat alternatives , meatless chicken , meatless meat , meatless mondays , soy chicken , soy meat , sustainable food

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Beyond Meat: Meatless Chicken So Real It’s Shocking

Beans and Greens is a Mobile Market Bringing Fresh Produce to Kansas Neighborhoods

August 31, 2011 by  
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New mobile markets in Kansas are popping up and bringing meat, produce and more to areas where fresh food isn’t available. This one, called Beans and Greens is like a grocery store on wheels and will be hitting at least three designated locations in “food deserts” or places where the nearest grocery store is two or more miles away. The mobile market had its kick-off May 7 in the parking lot of the Guadalupe Center – if you live in Kansas, check for it at a spot near you! READ MORE > The article above was submitted to us by an Inhabitat reader. Want to see  your story on Inhabitat ? Send us a tip by following  this link . Remember to follow our instructions carefully to boost your chances of being chosen for publishing! Permalink | Add to del.icio.us | digg Post tags: Beans and Greens , beans and greens mobile market , green food , local food , local ingredients , local markets , mobile markets , mobile supermarket , sustainable food

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Beans and Greens is a Mobile Market Bringing Fresh Produce to Kansas Neighborhoods

BOOK REVIEW: Just Food by James E. McWilliams

July 1, 2011 by  
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James E. McWilliams seems like he may be a big bummer at a lot of cocktail parties

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BOOK REVIEW: Just Food by James E. McWilliams

Why Eating Guts, Heads, Feet and Genitalia is Green (Video)

February 18, 2011 by  
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Image credit: CHOW “If you are willing to kill it, you should shut the f___ up and eat all of it.” Chef Chris Cosentino—who made our slideshow of 10 Master Chefs Driving the Green Food Movement —does not mince his words when he talks about offal—a fancy word for all those off cuts that most of us would rather not think about. And while vegans will most likely consider this as offensive as any other type of animal…

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Why Eating Guts, Heads, Feet and Genitalia is Green (Video)

MIT Sloan Management Review’s Michael Hopkins at Opportunity Green on the Future for Workplace Managers (Video)

December 3, 2009 by  
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Image by Matt Grigsby. Michael S. Hopkins is Editor-in-Chief of the MIT Sloan Management Review , “the leading print and web publication that brings ideas from the world of thinkers (scholars, researchers, management theoreticians) to the executives and managers who use those ideas to build businesses.” As a journalist and editor covering management trends for almost two decades, he really knows his stuff.

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MIT Sloan Management Review’s Michael Hopkins at Opportunity Green on the Future for Workplace Managers (Video)

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