Jìgìjìgì: Africulture Podcast

Jìgìjìgì: Africulture Podcast

Building healthy souls by building healthy soils

  1. Where have you been?

    04/30/2024

    Where have you been?

    Where have you been??! Let’s welcome ourselves back to the soil, having deployed these techniques we’ve come to understand. What did we learn? Works Referenced: Tackling food insecurity through urban farming A youth-led program in Charlotte’s West Boulevard neighborhood combats food insecurity Odù to Sow Seeds To “God made the Soil, but we made it Fertile” Dr. Isaac Zama – Amba Farmer’s Voice Part 3 Asante Sana ߊߛߊ߲ߕߌ ߛߣߊMedase Paa   ߡߍߘߊߛߋ ߔߊ Modupe O ߡߏߘߎߔߋ ߏThank you for listening to Jìgìjìgì ߖߜ߭ߌ߬ߖߜ߭ߌ߬ Transcript (automated) Where have you been? Peace, I am Mason Olonade and this is Jìgìjìgì: Africulture Podcast. Here we believe building a healthy soil builds a healthy soul, so we share strategies for how to do both. To do both we ask two questions:How do you grow while you grow Kale, Collards, Tomatoes, and Melons.And why, do you think, the healthiest soils are Black? And today, a third. Where have you been? It’s been over two years since I last spoke to you, my patient Siblings of the Soil, and I have no quick answer. Not that you’d expect one from me anyway. Shortly after my interview with Dr. Zama I began my primary research, implementing these discussed theories, and moving forward I will be sharing the results of this research with you all. However, there is just…some issues with it. -:-:- I started as the Farm Manager of Three Sisters Farm and Market in March of 2022. I managed a modest city plot of a quarter-of-an-acre, or just over 1,011 m2. We had bees and teenaged boys and girls. I was featured on both television and local radio with one of my boys! From this television appearance I was asked to contribute to a forthcoming publication that I am immensely excited to share with you all when it comes out. As I listened back to these programs I now understand what my issue is. I then had the same issue. What have I gotten myself into!? When I listen back to my voice I hear a exhausted excitement. On its face it seems contradictory but it isn’t. Running just that quarter acre was physically exhausting. Moving wet, moldy, and fungal wood chips to build up sun-baked eroded soils was strenuous, dusty, and sweaty and navigating the internal landscape of my youth. That was hardest part. On the other hand, one afternoon I asked my staff if anyone, over the weekend, had any interesting dreams. One of them said,
 “Mr. Mason I just slept all weekend.”and another“Yo, no b******t, sorry Mr. Mason, I’ve never slept better than right now.” Indeed, we were all being rejuvenated. -:-:-:- One morning in the fall of 2021 when I was a mere volunteer, the then manager Mr. Rickey had a family emergency and left me in charge. I distanced myself from demanding authority and asked he boys, who had more experience than I did with this piece of land, what did they think needed to be done? They answered, I gestured, and the work was done. Towards the end they spelled our BLACK FARMER with crimson clover seeds by the entrance. One of the most independent young men there said,“On God, this is the best, well lemme not say that, one of the best days I’ve had on the farm.” The OmniSicer gave me that one, and The Ultimate Comedian told a joke on me that day because that was the last time I heard those words. And that was a good thing. -:-:-:- My issue right now is that it is hard to write for this podcast because so much has changed! Where I live and record, my thoughts on whether or not there is a point to the podcast, or there is a point to urban agriculture in general, or more specifically because of1. Rising cost of urban real estate2. Inconvenience3. The Economic Status of Our People4. The Economic Nature of Non-Profits
 5. Urban Soil Hygiene?
 6. Shouldn’t food be free?
 7. The February 1st Episode kind of ended the podcast, right? Each one of these could be an entire episode if not series but ultimately I recognize now that the issue is the issue of hard work. Facing these questions I asked myself another, again:What have I gotten myself into? Hard Work. -:-:- One day, face with the reality of being late again due, primarily to being moved across town, the Brothers Jay and Bobby were pressed to get to work The same naive confidence that Jay skillfully wields to confront and navigate the realities of his difficult environment living with less-than-capable articulation turned into foolishness by leaving much later than “on time.” His younger brother Bobby stormed up with hill after they arrived an hour-and-a-half after we opened for the day. We’re only open for three hours. When Jay finally caught up to his brother and I at the top of the hill he said,“Aight Mr. Mason, w’re ready to work!”“Where?” 
 “Aww cmon Mr. Mason don’t be like th—“Bobby clapped thunder into his brothers ear,
 “See I told you we should’ve left earlier! You always do this!” And as he continued the sky got darker under his tempest. As I began to point out the critical errors in Jay thought process Bobby not only cosigned my statements but used this as a launchpad for further insulting lightning strikes. I communicated my appreciation for his vigor, and assured him that I had this covered. I told them they could no longer work here, not because I couldn’t have them, but because it made no sense. There trip took three hours, we only work for three hours, and they would only make thirty dollars. For most kids there is an acceptance that this isn’t about the money, but a six hour commute on public transportation in the South would change the nature of that about the money thing. I told them I would still pay them for today because, it being a farm, there is always work to be done. They went to their regular tasks and I asked Bobby to wait with me. He was still pissed, the storm had passed, but it was only just over the tree line, the winds could change and bring it right back.Bobby I need to talk to you.What.Excuse me? Normally I hate playing this card, because I hated being dealt this card growing up, but I’m the dealer now, house rules. Bobby, what do you think you’re here for?without making eye contact he droned, To learn how to grow and sell.No, what do you think you are here for?the story. No. You’re here to get rid of this anger issue. You’re extremely smart Bobby. Even the things you were just now saying about your Brother…let me ask you a question because I see a lot of similarities between you and I. You must feel, at times, like everyone is dumb, they don’t know anything, and nothing is ever done right. Does that sound familiar to you?Yea, something like that. I know, because I have that same thing. But you can’t keep this up out here, this stuff will get you killed! This is what we are here to work on. I can’t promise you nothing, but I’ve got a farm full of weeds and a brand new electric weedwacker. Do you think you could take some of that anger out on this farm? Bobby came back with the entire farm edged up, with grass sprinkled evenly throughout his brow and hairline.“Yea I think I killed a couple rats back there.” I received the tools as The Ultimate Comedian would, with laughter. When the school year was in full swing I asked one of the students, how is Bobby? She told me that he was currently suspended for jumping another student, with another student. At the end of the farm year, on the last day after we packed up the farm I interviewed the boys who stuck with me through to the very end of the farm season . I couldn’t then, but I wanted to, as I read to you from Eli Ogbe in Odu to Sow Seeds To, Lift My Arms in Joyful Satisfaction. After the boys left I surveyed the farm one last time and before I left I poured libation to the Banana and Onion. I planted the Banana in the row of Onions that Mzee David Moryas had planted. These onions were the last he planted before he left us for the Divine Amaranthine Fields of the Sekhet-Hetepet. I wanted to plant something perennial, tropical, and big that would honor the contribution he made at the farm by unlocking productivity and health from the soil with his time-honored traditional Kenyan africultural knowledge and techniques. This is the first regret I have ever held in my life is not being able to host him on this podcast. Luckily I was able to host, on YouTube a compilation of videos Mr. Rickey took of Mzee Moryas at the farm, instructing him and the youth. The link is in the show notes. I settled on a Banana and planted it in the Onion Bed. Throughout the growing season I would lead tours and I would tell select folks that I would touch the Banana leaf and ask Mzee Moryas for the strength to deal with these knuckleheads! We would laugh and the tour would continue. I opened the purified water bottle and said,Mr. Moryas, I apologize that I was just out here, saying that I was, but wasn’t actually asking for help. Immediately the Banana spoke,That’s because you didn’t need it. I wrestled with this paradox and as I thought about it I tapped out realizing it was true, when I did truly need the help it arrived, but the majority of the time it was just me and the boys. Hearing Abdullah speak on the radio brought it home. The Farm, that farm, and many like it with the same mission, they are not farms. The Farm doesn’t exist. The farm is a ritual, sacred space. This farm is where I ushered the boys into the process of manhood and they ushered me out as a Man. Six months later my son was born. -:-:- So, to answer the question. Where have you been? I’ve been in what I’ve gotten myself into and growing my son. And just like this is, just like the farm is, every day is exhausting, exciting, hard work

    18 min
  2. 03/28/2022

    Dr. Isaac Zama – Amba Farmer’s Voice Part 3

    Dr. Isaac Zama – Amba Farmer’s Voice Part 3 To conclude the illustrious interview with Dr. Isaac Zama we begin our talk about “Humanure” and we receive our challenge for 2022! Works ReferencedAmba Farmer’s VoiceAmba Farmer’s Voice Facebook PageAmba Farmer’s Voice YouTube ChannelHow to Make Your Own Organic Fertilizer With Urine (Piss) Part 1AmbazoniaFuture Fertility: Transforming Human Waste into Human WealthUrine fertilizer: ‘Aging’ effectively protects against transfer of antibiotic resistanceUrine fertilizer: ‘Aging’ effectively protects against transfer of antibiotic resistance – ScienceDaily.comAdvancing Technologies and Improving Communication of Urine-Derived Fertilizers for Food Production within a Risk-Based FrameworkUC Davis Chimney Solar DryerDr. Amos Wilson on the purpose of education.Akissi Stokes’ WundergrubsEpisode #78: Adam ChappellPost Traumatic Slavery SyndromeUDC CAUSESMchezaji “Che” Axum Asante Sana ߊߛߊ߲ߕߌ ߛߣߊMedase Paa   ߡߍߘߊߛߋ ߔߊ Modupe O ߡߏߘߎߔߋ ߏThank you for listening to Jìgìjìgì ߖߜ߭ߌ߬ߖߜ߭ߌ߬ Where have you been??! Dr. Isaac Zama – Amba Farmer’s Voice Part 3 Dr. Isaac Zama – Amba Farmer’s Voice pt 2 Dr. Isaac Zama – Amba Farmer’s Voice pt 1 Urban Agriculture and Climate Change: “The New Normal” Transcript (automated) Dr. Isaac Zama 1:53:16What is one question I wish asked me that could would I eat something that came out of poop? MO 1:53:35Okay, would you eat something that came out of poop? Dr. Isaac Zama 1:53:38Absolutely. Because you know what? Poop is very, very organic. Absolutely. Because poop comes from the human body. Except it is mixed with external organisms. That is when it becomes dangerous. But just coming out from you is not dangerous. I’ll give an example. When we’re growing up, when you go to the farm, and you’re bitten by a snake, your mom or your dad, they will force you, you pee. And do you drink that pee right there. And as soon as you drink that pee in neutralizes the venom of the snake. Yes, oh yes. Wow. Your mom though. I don’t know what to but you pee don’t mix up. mothers know how to do that. Yeah, yeah. They will make you to pee and or force you or you drink it and in utilizes the venom in the snake. I really don’t know whether it is all kinds of snake, or all kinds of venom for that, I don’t know. But, you know, for those of us who grew up where I grew up, that was a common practice, it was passed down from generation to generation. So if you go to the farm and you’re bitten by a snake, the first thing that you will do is, you know, make up and, you know, you know, you’re an endo dog give you the pee, or you drink that before, before they’re trying to take you back home, you know, to either give you a secondary treatment or ticket ticket to the clinic or to the hospital. So that was the first aid. So, you know, asking me if, you know, what was question that you wish that I, they asked me, I think that maybe something about the valorization of our indigenous knowledge, Oh, hmm. That, that that can, you know, help us even within the domain of agriculture, or just, you know, us as humans living. So, you know, the, some of the some of the things that we as humans we, we, we produce, by by police, I mean, things like urine, things like poop, those are very, very useful in, in agriculture, especially, in, you know, in trying to improve upon soil. You know, I don’t know, when you went to Puerto Rico, I don’t know how Puerto Rico is. But if you if today, you go to Sierra Leone, you go to Liberia, you go to Nigeria, to Ghana, maybe in a row, you know, in rural areas, and you go to a bar, where people drink you know, the way bars are set up, you know, you go to the bar, you buy your drink and behind the bar, you know, you just go there and pee, you know, you you know up on top. So, if you look where people pee, you would see that the grass where people pee is green 365 days a year. So, what does that mean scientifically, it means that the pee that we pee is organic, that is why the grass that is very green, transpose it to now to your to your farm, all the kill, all the things that you grow are always very green. Why? MO 1:58:25Because they’re being fertilized. Dr. Isaac Zama 1:58:27So, so it’s the same thing about you know, the urine that is you know, that people pee on on that grass there and that grass is very green, which means that the pea contents phosphorus contains nitrogen and contains what was was a chemical I forgot it. Yeah potassium. So, P from a human being concern, I mean, has those three elements potassium, nitrogen, and phosphorus, that is what chemical fertilizer NPK NPK is that we buy from store that is what they contain, it is just that those are money, but that from P is natural. So, you know, if you look at, if you watch nature, you can see that some of the things which we despise, or which we throw away or which we don’t like, essentially, the things that we need to, you know, to, you know, to survive or to come into this symbiotic relationship between us and an earth and you know, what we eat MO 1:59:58I need to make this into a an entire episode or a series of episodes, but for the talk that I gave at the blink sustainability summit this year, I talked about how the entirety of Korean Natural Farming as this whole agricultural discipline came out of the observation of how they traditionally did agriculture in or how, how one guy’s grandfather did it, meaning at the end of the year, whoa, so sorry, they make kimchi, right, traditional food, and then they tossed the kimchi broth, out into this out into the garden and all that fermented, you know, the fermented cabbage that makes it kimchi, that stuff there would grow very well, right. But another thing that they used to do was because they didn’t have outhouses, or whatever, they just had pots, where they would collect all of the night soil or our our poop. And at the end of the, at the end of a given timeframe that would put that out into the, into, into the stuff in and have it grow. And so then, so that was the grandfather doing that, then the father said, what if I combine the kimchi juice with the manure? Right. And that was, that was the beginning of that particular thing. And then the grandson young thing showed develop this and he replaced the manure with sugar, brown sugar, especially, um, and it took off from there. And it’s this thing that everybody, you know, especially in the West, so many people do this sort of thing, just from that one observation, you know, um, but I think, um, when one of the things that like we were talking about, as it relates to John V’s future fertility, and the, the calculations that, that are provided, I did an episode on that in the past, I think I’m pretty sure I did. But, uh, but that’s because, for example, one of one of I can’t remember if it’s total or benign, but one of their, I think it’s togo has a whole lot of rock phosphates. And that’s one of their primary exports, which is, you know, I mean, it, whatever, that’s a lot, because that is one of the resources that is that we need to roll these plans, and it is an ever shrinking capacities everywhere else except for. And, obviously, we can’t completely just use our stuff, because we have to get the food that we eat from somewhere, right? Right. But it is an aspect of being able to recycle that stuff that eventually would just go into the wastewater treatment facility right here in the United States, or in other developed parts of the world. But it is a very interesting thing to have, you know, to, you know, looking at this resource that you have, I don’t know how many times people say you go use the bathroom, eight times a day, you know, the 30 milliliters or whatever, that you may, you know, put into the toilet that’ll add up considerably, you know, that’s 500 milliliters at the end of the day, and it only takes in a gallon is what 3.7785 liters. So it’ll take not that long to fill that up and five days, six days, you’ll you’ll, you know, you’ll you’ll fill that stuff up very quickly. may not, I’m not really all that together with math. But um, but like you said, the urea is something especially a lot of farmers in the Midwest are struggling right now, because urea prices have shot through the roof. And urea is in urine Dr. Isaac Zama 2:04:17nature has given it to us MO 2:04:19free. Right. Right. And, and, and like you talked about, and I’ll and I’ll put this video in the in the, in the show notes, what I was listening to, oops, I don’t want to make sure I play it. But you have a two part video series here, how to make your own organic fertilizer with urine parts one and two. And it’s a hour and a half of excellent information for people to just utilize that because once you have immune and just like with anything once you apply a new technique and have success with that technique, you’re going to keep going further with that right Being able to collect the wastes, or the resources of your entire household was a way to really improve that I mean, you know, tested yourself, you know, on a small plot, you know, on a on, you know, like, I have to say this, obviously, I have to do all this stuff at night because I don’t want my neighbors seeing me use the bathroom all the time. But, you know, I have one of the things because we have like these magnolia trees in our backyard, I want to be very fragrant, I want to smell, you know, the magnolia tree, how do I do that? Through fertilization? Yep. And, Dr. Isaac Zama 2:05:42you know, I’m going to give it small example, but you know, I do it personally, oh, um, you know, I have a bottle in my car, when I’m going to work, you know, if I, if I need to pee, I just pull up, pull up on, you

    39 min
  3. 02/20/2022

    Dr. Isaac Zama – Amba Farmer’s Voice pt 2

    Dr. Isaac Zama – Amba Farmer’s Voice pt 2 In this second part of our interview with Dr. Zama we move through the different possibilities for food, pidgin, and how libations connect us to the soil. This particular segment is powerful and it is my honor to share it with you all. Works ReferencedAmba Farmer’s VoiceAmba Farmer’s Voice Facebook PageAmba Farmer’s Voice YouTube ChannelHow to Make Your Own Organic Fertilizer With Urine (Piss) Part 1AmbazoniaFuture Fertility: Transforming Human Waste into Human WealthUrine fertilizer: ‘Aging’ effectively protects against transfer of antibiotic resistanceUrine fertilizer: ‘Aging’ effectively protects against transfer of antibiotic resistance – ScienceDaily.comAdvancing Technologies and Improving Communication of Urine-Derived Fertilizers for Food Production within a Risk-Based FrameworkUC Davis Chimney Solar Dryer Dr. Amos Wilson on the purpose of education.Akissi Stokes’ WundergrubsEpisode #78: Adam ChappellPost Traumatic Slavery SyndromeUDC CAUSESMchezaji “Che” Axum Asante Sana ߊߛߊ߲ߕߌ ߛߣߊMedase Paa   ߡߍߘߊߛߋ ߔߊ Modupe O ߡߏߘߎߔߋ ߏThank you for listening to Jìgìjìgì ߖߜ߭ߌ߬ߖߜ߭ߌ߬ Where have you been??! Dr. Isaac Zama – Amba Farmer’s Voice Part 3 Dr. Isaac Zama – Amba Farmer’s Voice pt 2 Dr. Isaac Zama – Amba Farmer’s Voice pt 1 Urban Agriculture and Climate Change: “The New Normal” Transcript (automated) MO 1:07:03So now we get to our third question. How have you grown while growing all that you got growing on? Meaning? How has your well being improved? By being in the soil? Dr. Isaac Zama 1:07:19Oh, the for that there’s absolutely no question that eating natural food, or eating organic food improves your health? There’s no, there’s no question about that. You don’t need to have gone to school to know that. You remember, our parents us would stay up to the 100 years? For the night? Yeah. Why? Because they were eating natural organic food. So organic food is natural medicine in itself. So you know, to demand how my health has improved as a result of, you know, paying attention to what I put in my body. My health has actually improved. You don’t get as tired, as, you know, as much as I used to. And not only that, the taste? Yeah, the food itself. Yeah. It’s, you know, it’s like day or night. Yeah, you know. So, you know, encouraging everybody to try to see how they can grow their own, not organic or natural food would eventually improve your health. That is there’s no gainsay about that. You know, you don’t talk to talk to the older folks, they’ll tell you, they, you know, they ate natural food and they stayed for so long. Unlike us today that we are, you know, we grew up eating so much processed food, by by time you hit 30 You start having all these kinds of complaints have complaints. So, you know, if we want to protect our health, and if we want to live long, we should start by eating by eating healthy and organic food that will reduce our going to the doctor, you know, all the time. MO 1:09:44Yeah. Dr. Isaac Zama 1:09:48Especially, MO 1:09:50I mean, and if and if that doesn’t appeal to you. The taste factor will really I mean, no No, no food tastes as good as the food you’ve grown yourself. Yes. The kale that we have growing at the farm right now. I mean, it, it. I mean, if you know what you’re looking for it looks fantastic, right? It’s it’s the curls, the curly kale, that you can’t even see the stem, right, because it’s so cold, so tight. But, Tim, I mean, and I, I’ve grown that kale before, but not in the way. I mean, that was years ago. But this time around this kale has been almost, it almost tastes buttery. I just like I didn’t know that kale could also taste like popcorn, you know, because of the because of just the the amount of flavor. Now, of course, all of these favorite flavors are really subtle. Right. And so one thing that you really do have to work on with a being able to appreciate that taste is resetting your own palate, you know, resetting your tongue to be able to get used to how food is supposed to taste. A lot of the reason that you know, I have this theory, and it may be a little bit controversial, but regardless, um, you know, a lot of especially black American cuisine, African American cuisine is heavily season heavily spiced Yes. And I think that a lot of that comes from traditionally not having high quality food. And you I mean, it’s, I mean, chitlins, chitterlings, you know, all these different things, that is not a high quality food, you have to be able to season it to not have it not taste like what it is. Yes. And, you know, by the end, like I was telling me to yesterday, like, when people would get our cabbages and stuff like that, from the farm, they immediately talk about taking Turkey necks and fat back and all these different things. And putting, you know, putting that in, in in the pot, or whatever, whenever they cook the college or they cook all these different things. And they Dr. Isaac Zama 1:12:32basically MO 1:12:34eliminate all of the health from the food that they’re getting, because they’re cooking it for far too long. There. And then they’re putting all of this other stuff into it, that would remove the ability for you to actually taste the greens right. Now, obviously, putting the fat back the bacon, all these different things in there is going to taste good, because all those things taste good. Yeah, I’m gonna deny that. But it is about figuring out oh, what does? Or what do these different plants taste like? You know? And how can I appreciate that taste? Like we’re talking about sweet potatoes, I could some of the sweet potatoes that we had had from the farm. And, um, man, when I just, I don’t even I don’t remember how I put them that time. But immediately this image came to me when I put them right. That it was it tasted like the sunrise, you know, but the sunrise is itself. A very subtle thing. Right? Right, all of these different colors that come up there, right. And so if I were to overload it with butter and salt and too much cinnamon and sugar, then it would just be like flavoring it for noon. Yeah, I mean, that’s not what you know. So I was trying to you know, this, like, I was trying to say that to somebody when when they came here and they were buying some of the sweet potatoes. They’re like how you cook them. And I said, when you cook these things, just picture the sunrise right? Cook towards that when you cook them because you don’t need to add all that other stuff because they’re coming from right here. You know, and they looked at me like I was crazy, but I’m used to that. Because a lot of this stuff when you really get down to it and you start reprogramming your taste buds. You realize that you don’t need a lot of this stuff too. You don’t need a lot of you don’t need a lot of oil. Well you still need oil to cook but you don’t need to really be concerned with flavoring it so much because all you need to do as opposed to putting flavor in all you need to do is bring flavor out. Dr. Isaac Zama 1:14:58Yes MO 1:15:02So, and especially like, I went to the farm yesterday, and there’s a bus, there’s a bus stop right near the farm and, and one of the guys, there’s a guy picked up, another bus driver picked up the route recently. And he was the only bus driver since I’ve been there for two seasons now who has reached out and been like, Yo, what are you guys doing blah, blah, blah. And that was really exciting, because, you know, he, they stopped the bus, their previous bus drivers that use the Porta Potty that we have had on premises, but they never tried to buy any of the vegetables and stuff. And so I’m talking with him yesterday, I gave him one of those buttery kale leaves, I gave him one of the carrots that I pulled out the ground, and some of the mustard leaves and stuff like that. And man, he was super excited. You know, and it’s just like, that’s what it is, you know, we bring people to the farm all the time, they see the okra, that is, you know, taller, but you know, super tall, I’m six feet, and I still have to reach up all the way to get into the okra that’s all the way up there, you know, let’s, you know, seven, seven and a half feet in the air, right? The corn, same height, you know, people get around that kind of stuff. And they’re like, Oh, my God, I feel like I’m a child again, you know. And, you know, that kind of stuff is, you know, and, and that’s why I have the podcast, right? I mean, we want to build your soul at the same time and your own feelings of resilience, self sufficiency, by just you know, you you won’t forget the taste, I haven’t forgotten the first pickup that I gave myself, after eating my first sweet pepper, I sat there and immediately started hiccuping. And I was like, I gotta learn more about this, because this is a very powerful feeling. Dr. Isaac Zama 1:17:01Right? Right. You know, one of the things which people you know, I don’t know, but, you know, there’s some spirituality in food, which we are missing in this mechanical world in which we are today. And, you know, I’m really happy that, you know, you’re trying to educate people to consider food as not only something that feels the stomach, but that there’s some spirituality involved. When, you know, you’re eating, organic or natural food, there’s some kind of connection between, you know, what you’re getting from the ground, which is very natural, and some universe that is part of what we what we as humans are. So, you know, that is something which, you know, he needs somebody to have gone, you know, to have thought through this for a long time, to be able to make that connection between what you eat, and your spirituality. MO 1:18:21You

    46 min
  4. 01/28/2022

    Dr. Isaac Zama – Amba Farmer’s Voice pt 1

    Dr. Isaac Zama – Amba Farmer’s Voice pt 1 Dr. Isaac Zama honors us with his wisdom and knowledge as he ushers in the second season of the podcast. Dr. Isaac Zama founded Amba Farmer’s Voice and through that is how I found him. His program showcase no-to-low-cost method of natural farming tailored to the people of Ambazonia. In this conversation we spoke a lot about the different topics. We had a lot of fun sharing our enthusiasm, and for that reason it has been broken up into three parts! Works ReferencedAmba Farmer’s VoiceAmba Farmer’s Voice Facebook PageAmba Farmer’s Voice YouTube ChannelHow to Make Your Own Organic Fertilizer With Urine (Piss) Part 1AmbazoniaFuture Fertility: Transforming Human Waste into Human WealthUrine fertilizer: ‘Aging’ effectively protects against transfer of antibiotic resistanceUrine fertilizer: ‘Aging’ effectively protects against transfer of antibiotic resistance – ScienceDaily.comAdvancing Technologies and Improving Communication of Urine-Derived Fertilizers for Food Production within a Risk-Based FrameworkUC Davis Chimney Solar Dryer Dr. Amos Wilson on the purpose of education.Akissi Stokes’ WundergrubsEpisode #78: Adam ChappellPost Traumatic Slavery SyndromeUDC CAUSESMchezaji “Che” Axum Asante Sana ߊߛߊ߲ߕߌ ߛߣߊMedase Paa   ߡߍߘߊߛߋ ߔߊ Modupe O ߡߏߘߎߔߋ ߏThank you for listening to Jìgìjìgì ߖߜ߭ߌ߬ߖߜ߭ߌ߬ Where have you been??! Dr. Isaac Zama – Amba Farmer’s Voice Part 3 Dr. Isaac Zama – Amba Farmer’s Voice pt 2 Dr. Isaac Zama – Amba Farmer’s Voice pt 1 Urban Agriculture and Climate Change: “The New Normal” Transcript (automated) MO 0:02All right, peace. I am Mason Olonade and this is Jigijigi Africulture Podcast. Here we believe building a healthy soil builds a healthy soul and we share strategies for how to do both. To do both, we asked two questions. How do you grow while you grow kale, collards, tomatoes, and melons? And why do you think the healthiest soils are black? Today, I’m very excited to have very proud to have Dr. Isaac Zama of Amba Farmer’s voice on the podcast, this will probably be a two part podcast, because he and I can talk until the next full moon about all these different especially low cost or no cost, ways to improve and build soil improve soil health, and improve human health. And so I want to say welcome Dr. Zama. Dr. Isaac Zama 0:58Thank you so much Mason it’s a wonderful pleasure to to be on your program and really appreciated. I’d like to use this opportunity to say hello to your listeners that we hope that through this program, they’ll be able to learn, able to share ideas how people can improve upon their nutrition, and health. MO 1:26I want us opportunity to say hello to your audience. And, and and and likewise. So the first question that we ask everybody is, when did you first realize you were supposed to have your hands in the soil? Dr. Isaac Zama 1:44Um, that is an interesting question. You know, I never realized that I had to have my hands in the soil. Because I was born in the soil. You know, I was born in Southern Cameroons. And when you are born, most of the people, especially if you’re born in the village, you grew up going to the farm, the first thing you know is you have a farm, you know, in your compound, or wherever you grew up. And so as early as you start walking, you have to go out, you know, by yourself, you know, to pluck berries, you know, there are all kinds of berries, all kinds of fruits. So you you know, you go out, you know, in the field, or in the backyard, to you know, to harvest whatever, whatever you want you want to harvest. And those of us who are born in the villages, you know, you you were born and most of the time you didn’t even have shoes, so you walk on the soil, and so the soil is just part of you. And so having your hand in the soil is just like breathing. It’s just natural. There’s not, it’s not something that you learn, it’s just something that you do. And so, that is how, you know, I got my my hands, you know, in soil. MO 3:22Well, you’re far you’re very far away from Southern Cameroons. You know, and I, I mean, had you because I, we’ve talked, we’ve established this brotherhood, I still would know super little about your life, right. And so in the process of you getting from Ambazonia, to Fairfax, you know, and discovering what you needed to be able to do for your people when I guess when did that sort of stuff click? Dr. Isaac Zama 3:57Well, growing up as a kid, I really wanted to be a professor at the University. And for those who may not know the history or the story behind Ambazonia or southern Cameroons. Southern Cameroons is or Cameroon, for, you know, to make it simple. Cameroon is a country that is composed of an English speaking part of the country which is called Southern Cameroons or Ambazonia and the French speaking part which is called La Republic du Cameroon. So, you know, in the 60s when African countries were gaining independence from from the colonial masters, England and France the UN because of pushing to liberate most of the countries decided that Southern Cameroons which was ruled, which was governed at the time by, by by Britain should join or should obtain their independence by joining with the independent French Cameroon. So, that is how these two countries came about, you know, this, these two countries became the Republic of Cameroon. But because the English speaking, were a minority within this Cameroon enterprise, they were, I would say mistreated, marginalized, as people buy the majority of French speaking Cameroonians, and this has been going on for the last, you know, 5060 years, the English speaking people became so disenchanted with the situation. And in 2016, they started agitating and wanting much more autonomy, or, you know, to be able to govern themselves. And they, the French government, you know, came down very hard on them with violence started killing people. And, you know, the southern cameras started defending themselves. And before you know, it, it the thing blew up into a whole Civil War. That is, the political history of my, my own personal history was growing up in this, you know, in this environment, of marginalization, you know, the French government didn’t want to develop our own part of the country. And so, they need, they never built any academic or academic infrastructure within our own part of the country. So those of us who grew up in the English speaking country had no opportunities, you know, for further education beyond high school. The, the, the, the universities that were established, were established in French by the country, and you had to speak French to be able to go to these universities. Can you imagine lesson that you finish high school, you’re, you’re all speaking, you know, you learned everything in English. And then you had to go to college, you have to go start in French, you have to go sit and listen to a professor speaking to in French language, which you know, nothing of. So, those were some of the frustrations that those of us who grew up in that country grew up in. And so, because of that, most of us are from a part of the country if found ways of, of, you know, going overseas, when when abroad. So, I happen to have had the good fortune of coming to the US. And by the time I came to the years, I already had a bachelor’s degree. I was a lawyer by training, as I said, my I wanted to be a university professor. But when I came to the US, I went to the University of Washington, School of Law in Seattle. And I did a master’s degree in environmental law. And after that, my, you know, finishing my master’s really opened my mind to what to what I could contribute, you know, towards our people, thinking of beyond myself. Beyond my goal of becoming of teaching in a university, I started looking at where I came from, what my people were going through, what could I do to help them so that made me do a 360 degrees spin. And I went into agriculture. i for i decided to go to the land to the College of Agriculture and Life Sciences at the University of Wisconsin in Madison. You know, where I did my PhD in international development. Most of it was centered on the Road development and agriculture. So that is how I actually came into becoming an agriculturist, I’d say, having studied in University of Wisconsin Madison, so that was the, my journey of becoming a professional in, in agriculture. You know, having studied that, you know, I started thinking that we have, you know, this is me, I’ve studied all these wonderful developments in agriculture. How does that translate? Or how does that help my mother in the village who hasn’t gone to school, who doesn’t have the resources of putting in place all the things that have started in the United States? Right. So, that is how I started, you know, reading and reading and doing research about how the agricultural system in the United States developed, you know, from the, you know, in, you know, using the, you know, for using the various phases, because, you know, the agriculture we have today in 2021, or in 19. Oh, in 1998, when I went to graduate school, is not the same thing as it’s not the kind of agriculture that is practiced back at home by my mother, who is a hoe and a machete, you know, to, you know, to Kenya grass. So, I started doing research to see how, based on where our people in the village are, with what kind of technology that they have, what can they How can I use my knowledge, you know, to meet them where they are, and improve upon what they are doing, you know, for, you know, for agricultural production. MO 12:22The, I tried to say this quote earlier, before we before we started recording, but I, I pulled it up, because it is exactly what you said, like Dr. George Washington

    1h 7m
  5. 05/08/2021

    Urban Agriculture and Climate Change: “The New Normal”

    Urban Agriculture and Climate Change: “The New Normal” Join Instructor Mason Trappio to gain an understanding of how climate change affects the urban farmer and the growth of new crops. This course informs the urban and peri-urban farmer about how climate change affects them and provides strategies for how to successfully adapt. Our growing environments are affected, to varing degrees, by climate change. Increased temperatures, greenhouse emissions, and insect populations all challenge our farming operations. In this course, you will gain an understanding of how climate change affects the urban farmer, and new crops to grow in this New Normal. Credentials Earned: This a noncredit stand-alone course. What You Will Learn: – How climate change can impact farming operations – How to use cover crops to mitigate climate change – How to use climate-smart crops in the face of climate change Link to the slides. Asante Sana ߊߛߊ߲ߕߌ ߛߣߊMedase Paa   ߡߍߘߊߛߋ ߔߊ Modupe O ߡߏߘߎߔߋ ߏThank you for listening to Jìgìjìgì ߖߜ߭ߌ߬ߖߜ߭ߌ߬ Where have you been??! Dr. Isaac Zama – Amba Farmer’s Voice Part 3 Dr. Isaac Zama – Amba Farmer’s Voice pt 2 Dr. Isaac Zama – Amba Farmer’s Voice pt 1 Urban Agriculture and Climate Change: “The New Normal” Transcript (automated) All right, so let’s begin. Objectives, you will gain an understanding of the myriad effects climate change is having on the urban and semi urban farmer. Will learn some suggested solutions to the potentially negative effects of climate change, and Will share some tested varieties of common crops capable of handling the changing climate. The future ain’t what it used to be is a the title of a very popular song from 1977 with very somber lyrics could also be the title for Climate Change scenario that we are facing today. The changes that we are expected to see or hear the last decade was the hottest on record, thanks to global warming. According to expert experts at the National Oceanic administration, Atmospheric Administration, and the National Aeronautics and Space Administration. At the University of the District of Columbia, a land grant university, our primary focus is on addressing the very critical questions related to urban agriculture. If you set aside the jokes about it, one thing is for sure, Mother Nature always bats last. Her batting average is very good these days. My personal identification and interaction with the change in climate occurred in the 90s. While running a very small certified organic farm in Jessup, Maryland. I noticed that the early spring rains were extremely excessive. scientists agree that the earth is getting warmer every year is warmer than the previous year. Also, if you are very in tune farmer, you have probably noticed that the frost free seed growing season is getting a little longer. Therefore, we suggest the two of the most important tools in the urban and Peri urban farmers arsenal are imagination and practicing the art of being flexible. Which means that you must be ready to change. Farmers must be prepared to change crop varieties, crop planting dates and irrigation schedules. And we must be ready to learn immersing ourselves more in the pest and disease management and whatever other factors may affect urban agriculture. As the planet warms, we have some suggested areas that growers need to look at solutions for these and how to implement adaptation for successful crop production. In this era of climate instability. We are entering the era of bigger and more prolific weeds. The four major green greenhouse gases carbon dioxide, methane, nitrous oxide and water vapor. Carbon dioxide is the one that probably affects urban growers the most. The reason is that carbon dioxide is essential to plant growth. As atmospheric carbon dioxide increases, plant growth is also expected to increase in some cases that might mean higher crop yields. But it also could mean higher lead populations. Some of the let me know how I’m going to do that. Linda Yannone 13:34It could mean greater compost to greater access to compost, that’s a positive. MO 13:40Absolutely. So some of the urban effects, weed ecology and weed science are related and are very interesting courses at the university level. When I was a student some years ago, I could not wait to enroll in a weed science course, to my dismay, the course did not offer any strategies for ecological weed management. When I asked my professor about that, he rolled his eyes and said, Sorry, sir, you are in the wrong class for that and continued to teach the conventional toxic cocktail weed prevention and management methods. At that point, I realized that I had to, I quickly had to learn both methods of weed management, chemical and non toxic. It is now documented that urban centers have higher temperatures and higher carbon dioxide levels in the summer than suburban areas do. Perhaps some growers do not have weed problems in their plots, but I’m sure many do. If you ever if you ever have an opportunity to take a short vacation from your garden plot, you will experience what happens when you are not there to perform weed management in a timely manner. How much damage can a weed cause in some cases you can have 100% crop loss. That is especially true for crops where the plant canopy architecture does not shade the soil from light which causes constant germination of small weeds seeds on the surface of the soil. Carbon dioxide is food for your plants and weeds. Weeds are opportunists and are widely adaptable to a range of environmental conditions. And as weather becomes more irrational and extreme, as seasonal fluctuations become more evident, as temperatures rise and rain changes, weeds with their high genetic variation and plasticity, are likely to be the ecological winners. Weeds are like super athletes. They are highly competitive and have an excellent work ethic which you cannot match. Some scientists proclaim that weeds will be at a disadvantage as carbon dioxide reduces crop and weed competition due to some various specific plant physiological traits. Another frustrating factor, especially early in the season, where we control is important is that you cannot always distinguish between the crop and the weed because they look alike. This is especially true when you direct seed crops into the soil. Sometimes they can look the same as they emerge from the soil. Later in the growing season. After the weed has had a chance to compete for light nutrients or water, growers may realize that they have been nurturing an imposter in their garden, it is sometimes too late to save the crop without a huge amount of weeding. Thus, one of the best management strategies you can employ as an urban grower his use of summer and fall cover crops here are the six best and easiest ones to use in our region Mid Atlantic to help address this issue, I just wanted to make a slight emphasis of this point number two earlier we were talking about brassicas there especially some like that can be kind of difficult. Now it’s not so much of the case. But early in the spring when wild, wild canola rape, whatever you want to call it starts coming up or with garlic mustard, those can look exactly like what we want to grow. And so those are the that’s some of the things that we’re talking about. Yes, absolutely. The Absolutely. Absolutely case and especially um you know, I think one of my master gardener class one of the one of the teachers was talking about pine fines, sorry, just for you know, for listeners sake in the future, user asked “Are mulch, mulch or straw good alternatives for weed management. Some people just use a tarp to overwinter.” Yes. So yes, absolutely anything that is going to basically keep the soil covered is exactly what you want to do. And we’ll go into that in our very next slide. Mother Nature does not like our soil to be uncovered, and neither should urban farmers. One of the practices that we see least the least often in urban food plots is the use of cover crops. That should not be the case, cover crops can be used to mitigate and adapt to climate change. More studies are coming out on the benefits of using cover crops to address climate change. The ancient practice of cover cropping is extremely critical in nutrient management, the restoration of nitrogen and returning other nutrients into the soil. So using a tarp to overwinter is good. But what you don’t do is necessarily keep that soil alive with something growing, or something decomposing, that tarp will just sort of insulate that and keep that warm. If you were going to do something like that to overwinter I would suggest building a hoop house. instead. If you’re still going to involve that climate that way you can have something growing throughout the entirety of the winter. So we have some more benefits to cover cropping. Returning these cover crops back into the soil also puts carbon dioxide back into the soil. That process is called carbon sequestration, and addresses global climate change. The use of cover crops or green manures as they were once called, is like in ground composting. Those crops shade out heavy weeds. Loosen heavy soil and prevent soil compaction by heavy rain or snow and also prevent soil erosion. Cover cropping is perhaps one of the easiest and most beneficial things that you can do for your soil. I just want to check and see okay, no additional people. All right. Let me just get a little bit coffee here. Cover Crop selections. There are many cover or there are many crops to choose from. Depending on your location. There are nitrogen fixing and non nitrogen fixing cover crops. The nitrogen fixing cover crops are also known as legumes have the unique ability to extract nitrogen from the air or atmosphere a

    1h 22m
  6. Smelling Funk to Power

    05/01/2021

    Smelling Funk to Power

    Smelling Funk to Power You mean to tell me this whole time I’ve been making funky compost, it could crank a crankshaft?? Meaning, in this episode we discuss how we arrived at our next experiment, Anaerobic Digestion and the creation and opportunity of Biomethane. Enjoy! Works Referenced:CompostsWhen Odors Warn: What Does the Nose Know?Microbes with characteristic smells (good and bad)Researchers Find Pathogens in CompostPhilosophical BackgroundAnaerobic DigestionDigestateDigeponicsCircular food: crops from digested waste in a controlled environmentEnergy Fields Biogas Production – BotswanaKenyan Farmers Make Use of BiogasBiogas in St. Vincent and the GrenadinesSolar CITIES IBC Biogas System Tutorial CompleteHow we run our 4K generator on BiogasCompressing Biogas into a BBQ Bottle Propane tank for us in the USABiogas scrubbers – removing the CO2 and H2S – part 1HOW TO COMPRESS BIOGAS IN CYLINDER BHow do you purify biogas to increase the methane content?Biogas at home Cheap and EasyHydrothermal Vent – Black Smokers and White Smokers Asante Sana ߊߛߊ߲ߕߌ ߛߣߊMedase Paa   ߡߍߘߊߛߋ ߔߊ Modupe O ߡߏߘߎߔߋ ߏThank you for listening to Jìgìjìgì ߖߜ߭ߌ߬ߖߜ߭ߌ߬ Where have you been??! Dr. Isaac Zama – Amba Farmer’s Voice Part 3 Dr. Isaac Zama – Amba Farmer’s Voice pt 2 Dr. Isaac Zama – Amba Farmer’s Voice pt 1 Urban Agriculture and Climate Change: “The New Normal” Transcript (automated) Peace, I am Mason Olonade and this is Jìgìjìgì: Africulture Podcast. Here we believe building a healthy soil builds a healthy soul, so we share strategies for how to do both. To do both we ask two questions: How do you grow while you grow Kale, Collards, Tomatoes, and Melons? And why, do you think, the healthiest soils are Black? Smelling Funk to Power Given that you are listening to my show, you may have heard the people in the natural farming circles say that compost shouldn’t smell. Or you may have heard that healthy compost will smell fresh, like petrichor, or geosmin. Others like me, have said that compost can smell sweet! We sought to investigate these claims, because, well we couldn’t let our nose grow any longer. We couldn’t possibly give up the funk. What we found was extremely surprising and vindicating. It was the end of Okra season and lots of it lay in the path. The plants had either been cut or pulled out of the row and began to slime and rot. The Carolina Clay, Rain, and footsteps reduced this once 8ft tall stand into green traction over a muddy area. It must be cleaned up. So for the next two hours we cut okra off of the plant and put it in a bucket. Despite taking my allergy pill that morning, nature, with enough exposure finds a way to overcome antihistamines and those okra hairs enable your mast cells to express themselves. Taking a shower afterwards felt painfully good with the heat amplifying and soothing the pain of a late harvest. We harvested about 5 gallons worth of Okra pods. Seeds and all disappeared under the weight of a big rock holding it underwater. I set it and forgot it. Some weeks later I came back to my Okra bucket and opened the lid. A nice bubbly liquid skin, or pellicle formed and I interpreted this as not only a good sign but that it was ready. And by ready I meant it was ready to act as the compost seed for the next stage of the compost building. The compost bins at the farm were in a state of despair. They had been simply forgotten about. There is always another project on any farm, and that number jumps exponentially with interns. The compost also forgot to attract microbes and so no processes were growing on except a lone, enormous tomato plant with thick white roots weaving a mat of squash seeds and egg shells into a portrait of organic sandstone. It is now my pleasure to bring more life to this compost. Every layer of the compost is more impenetrable than the last. The sands of time have aggregated, hydrated, and formed an organic clay that will definitely ripen into many abundant harvests. Noon strikes and for this Saturday, farm work is done, and I forgot all about my Okra. Next week arrives and it is time to finished what I started and seed my turned compost bins with my Okra mash. I peeked under the lid and the bucket belched a beyond funky “wasssssssssaapppp” Earlier in the growing season a large load of weedy compost and wood chips were delivered to the farm and sat underneath the Three Trees of the Three Sisters. Under the shade of our ancestresses their daughter, Tiffany, was delivering a sermon to the young men of the farm on educational strategies they should take advantage of during the pandemic. Her advice was ethically ambiguous, and though it had a logic to it, the possibility, and plausibility, and probability of the boys acting on it was very low. I kept my mouth shut and continued to work. Before I went to collect the mulch I dumped the liquid off into some rows, and into one compost bin that had been seeded. Now that the Okra bucket is just a bucket with Okra residue fused to the walls, I carried it over to the compost under the Trees of the Sisters and collect some compost for more experiments. To be completely clear, what I am trying to do by recomposting compost is to amplify the amount of microbial life in the compost, because I don’t want to be turning compost and all that. That, to me, is unnecessary work. I shoveled, listening to the advice of the educational seminar. As I walked back to my bins she asked to the attendees, “is that manure?” I kept my mouth shut and kept walking. Later I reflected on her question as I was building soil and working on my method of composting. Her question made me very proud. With some assistance from the Omnisicer and the microbes, Okra was transformed into manure. And in my opinion, if it smells like manure, then it may contain many of the microbes that are present within the gastrointestinal tract of the animal it smells like. Throughout the rest of the season I told this story to others when asked, “what’s in those buckets?” I failed to realize they were being respectful and didn’t really want an answer, but wanted to be nice because it smells like bull dung. Okay, Mason, that’s a nice story but what’s that got to do with the healthiest soils being black? Right right, well I had become very curious, because I am a huge fan of P-Funk and music in general that makes my face scrunch and distort. I think that the sloppiness of the groove in funk is the same as the blue note that gives Black American Music its characteristic hue. By this I proclaim a new tenet of Jigijigi Africultural Theory. Let it be known that, We Want The Funk! Gotta have that Funk! Many people have told you that compost shouldn’t smell bad, that if it does then it has gone bad, or it has pathogens or something. Our research hasn’t found that only pathogenic bacteria smell. Of course there are harmful bacteria that smell, but there are also beneficial bacteria that smell, and worse, harmful bacteria that smell good. Some pathogenic fungi even can pass undetected, as EPA researchers found in industrially composted products that you could buy off the shelf. I wonder if the bacteria that make the fresh soil smell, coexisted in those contaminated composts with the pathogenic bacteria. Further, we found that the Funk means something. The method of composting that I had formalized in the Summer of 2019 with Mandela at Nu Ray Research Garden turned 100lbs of frozen produce refuse from Sweet SoSumba into a black mush in about two months. Sure it stunk, but it was ready. According to everything that I had read, that wasn’t possible with compost. And everything I read was right, because I wasn’t composting. Composting is the aerobic digestion of organic matter. I was submerging organic matter into water and leaving it. I thought I was fermenting organic matter, but her question led me to the actual answer. I was performing anaerobic digestion. In anaerobic digestion, anaerobic bacteria and archaea utilize different electron acceptors to power themselves as they consume whatever complex material surrounds them while releasing energy from those complex materials. They do this in environments outside of the presence of oxygen, as our case, in a 5 gallon bucket underwater. Although this process is less efficient in releasing energy than an aerobic process, it however opens up a completely different realm of possibilities to the enterprising farmer. First, bacteria hydrolyze, or break the complex sugars, proteins, and fatty acids, creating simple sugars, amino acids, volatile fatty acids, hydrogen and acetate. Next, fermentative bacteria ferment those carbohydrates and amino acids creating ammonia, hydrogen sulfide, carbon dioxide and other molecules. In this fermentative step is where the funk begins. At this point the Okra ceases to exist. It has become a sludge called the digestate, that is subject to step 3, acetogenesis. Acetogens eat and produce acetic acid as well as more CO2 and hydrogen. Lastly, the archaea show up in their deep sankofa way, arriving in the present from the beginning of time to convert the vinegar into methane. As that off gasses out of my home depot buckets the Okra has returned to an essence, a seed of abundance for the compost. The Okra exists now only as a memory of a question, “is that manure?” So as we have found, it seems like the rest of the world knows, except for those of us over here in the US, that with the slightly slower process you can get not only two fine agricultural products, with liquid and solid fertilizers, but you can also capture and store methane for cooking, heating, or powering a generator or spinning a turbine to generate electricity. Smelling Funk to Power T

  7. 03/08/2021

    Charles Southward

    Charles Southward of IGH Gardens Charles is the founder of IGH Gardens in Los Angeles, California. I first came across him by way of his instagram account, a picture linked below with him and a bag of blood meal and the shiniest Swiss Chard I have ever seen. I am really excited for you to hear his wisdom! Works ReferencedInterview with Voyage LAIn God’s HandsInstagram – IGHgardensCharlie’s cameo in Raising ArizonaWhoever edited this video did a very interesting edit, not that it matters so much because look at Charlie’s wonderful mane!!! WOW! View this post on Instagram A post shared by Charles Southward (@ighgardens) Asante Sana ߊߛߊ߲ߕߌ ߛߣߊMedase Paa   ߡߍߘߊߛߋ ߔߊ Modupe O ߡߏߘߎߔߋ ߏThank you for listening to Jìgìjìgì ߖߜ߭ߌ߬ߖߜ߭ߌ߬ Where have you been??! Dr. Isaac Zama – Amba Farmer’s Voice Part 3 Dr. Isaac Zama – Amba Farmer’s Voice pt 2 Dr. Isaac Zama – Amba Farmer’s Voice pt 1 Urban Agriculture and Climate Change: “The New Normal” Transcript (automated) MO 0:00Peace, I am Mason Olonade and this is Jigijigi Africulture Podcast. Here we believe building a healthy soil builds a healthy soul and we share strategies for how to do both. To do both, we ask two questions. How do you grow while you grow kale, collards, tomatoes, melons? And why do you think the healthiest soils are black? We’re so excited today to have Charlie Southward on. I came across Charlie on his Instagram page ighgardens in God’s hands. It is Gardens is the is just the username. And like we were just talking about right before the show, Charlie had been growing the largest greens that I had ever seen. And I remember that he had one one particular picture which we may use for the show of him with a huge bag of blood meal or bone meal. And I asked him about it and and he was telling me that that was at that point in time that that was the key. And so and and as in talking, I also found that the Charlie is quite proficient; I don’t know if he’s has the has the official title of the pitmaster. But Charlie, Charlie’s the man when it comes to these ribs. So I’m excited to meet Charlie in the future and in person and to taste those ribs and everything like that. I’m really excited to have him on the show. And so I say, welcome. CS 1:28Well, thank you very, very much. Oh, that introduction was great. It’s quite again, you have me and the crowd, you’re not thinking of a point of mystery, so maybe I better enlighten them a little bit about what you’re saying about the barbecue. Okay. Yes, he’s quite correct. My name is Charlie southward. Back in the day they called me Charlie was a barbecue Master, and worked solely in the entertainment industry in the recording industry. And I was fortunate and blessed to have that opportunity. I’ve had the pleasure of working with, you know, most of the major jazz musicians Miles Davis, Grover Washington Jr. Luther Vandross, Marvin Gaye, Rick James, Bobby Brown and New Edition, Judas Priest, lots and lots of people, lots of people, Flock of Seagulls, a lot of people and I did that for about 15 years in the state of Arizona, I was the only black entertainment caterer in the whole state. Which was quite challenging, to say the least. But it was a very, very rewarding career. I’m still I’m very fortunate and glad to be alive. You know, because I did what the rockstars did too you know, everybody get into it. But I did it also, you know, so it’s kind of true what they say about the life. But I’ve learned a lot I’ve met some wonderful, wonderful people that are still around. And I’m happy and very excited about getting back into that industry. Right after I get this one off the ground. So today we’re going to talk about gardening and I’m anxious to answer the questions that you have before me. And let the people know how I came about in establishing IGH Gardens. MO 3:27Perfect. So when did you first realize you were supposed to have your hands in the soil? CS 3:34Well, I’ve started gardening when I was five years old. I had an aunt her name was Angie. And she could grow anything and everything. She had the most immaculate and beautiful front yard with flowers and grass and and the backyard was full of fruit trees and vegetables. Everything was just incredible. So I tried my hand at it at five I saw potatoes, you know, you know in the covered numbers shooting the eyes out of it, you know and so I dug the eyes out and planted by the water spigot you know all the way down and dug a little trench and water it every day. I love, I used to love to watch the water run down. And so the potatoes came up and they grew real lush and everything. And then they just you know, kind of keeled over. So I dug them up, I saw a little Potato Head and and I had you know quite a nice little harvest of potatoes. They were small, but they were very good. And so I you know, I rushed them in the house and told my mother about them And she let me prepare them with her and gave me the opportunity. She let know first time she let me get on a chair and start cooking. So I started cooking when I was five years old too. So ever since then, I’ve always had been growing, planting and growing something you know, and you know at the time I thought it was just for fun. But you know, I didn’t realize that as a people that we were quite financially, you know, insufficient and, you know, that was a necessity. You know, by having a backyard garden and something growing, I didn’t realize that at the time, but that’s when I started age five. And I’ve been doing it ever since. MO 5:14You know, it’s it’s a, it’s a thing, I guess for most people that I generally have on the show that a lot of them tend to start early. And I guess is similar for me, having watched my parents have, you know, just some some things growing in the backyard, and stuff like that. And, and that kind of curiosity, it seems to stay stay with all of us for the rest of our lives. CS 5:39Yes, you know, I would say, you know, as a people, we have a long, long history in this comp, country. And I’ve been, you know, led, you know, to think that, you know, God placed this talent in me long, long ago, you know, long ago, even before my conception. So, I believe, you know, that we as a people, you know, been in this country a long time. And, you know, there are things that we have done for so long that I think it’s just, you know, it becomes a part of us, and we excel at those things, you know, and, you know, we just need the opportunity, you know, to be let out, you know what I mean? To blossom. You know, but it’s a struggle, you know, because I struggled in the entertainment industry, because I was the only black caterer in the whole state. You know, that was a real real struggle. But we, I overcame, I’ll put it that way. You know, I had a service that was needed, and it was in demand and I refuse to let anybody stop me from taking care of my clients. So I think you have to have grit and determination in anything that you do? That you have a passion for. MO 6:53Absolutely, absolutely. So so so what what all do you have growing on this year at at IGH Gardens? CS 7:05Well, IGH gardens are founded in 2014. At the Salvation Army build shelter for the homeless in Bell California. That shelter is the largest homeless shelter in the state of California so far. AT capacity, it has about 500 people. Of course during the Coronavirus, you know the population is much lower than that right now. But my job was to to raise organic vegetables and supply them to the kitchen. And they gave me allowed me to occupy about 1100 square feet and produce collard greens as my main crop you know, in the wintertime, along with kale, mustard greens, turnips, beets, Swiss chard, and also Collard Trees. Collard trees, you know, grow very good here in Los Angeles, and in Southern California, I don’t know, I guess they do grow good in Florida, I’ve seen some there, you know, in pictures, but I have that also. And I managed to produce about 3900 pounds a season which is spring/summer I mean summer well throughout the year, out of that spot. So you know, in the in the spring, I change over to cayenne chili peppers, jalapeno, cucumbers, eggplant, okra, my kale last until June. And my collards depending on the heat will last until the late April or early June. And then I’ve replaced that with okra and some watermelon and okra last all the way till early October. So I’ll have I do whats seasonal and what grows in my area. You know, it’s not you know, that’s what I do. I try not to grow anything that is super exotic or or I’m not accustomed to my zone. You know, I’ve just grown what is knowing what goes prolifically in my zone because I like production, you know, I have a job to do with feeding the homeless. And so it’s about the output what I get in weight. And so I’m also add to this year, you know, this is our six year, my six year doing this, I started it financially, solely on my social security for five years. And now the community is accepting and what we do, and we’re trying to expand to a larger location, so about seven times bigger than what I have, and we’re working very hard on that. But we’re really, really happy with the way things are going and how the community has accepted us. We’ve just taken on too long shelters. These are women and children’s shelters, victims of homelessness and domestic violence. And so they have cooking facilities and stuff in there. And so we will be providing fresh baked vegetables to them. Hopefully at least twice a month, you know, from here on out, we’re really happy to add them tomorrow services, we also drop the Los Angeles area, they’ve established community refrigerators, where the peo

    1h 18m
  8. 02/01/2021

    “God made the Soil, but we made it Fertile”

    “God made the Soil, but we made it Fertile” It is my sincerest pleasure and honor to share with you some excerpts from three articles that have been what I started this podcast to find. We add two new terms to our conceptual soil vocabulary, ߕߕߎߔߏߟߋ (tutupole), and ߔߐߙߑߟߟߋ (porleilei). ߕߕߎߔߏߟߋ (tutupole) means “dump site soils” in Loma and refers to the places, and the soils formed where the ߕߕߎ or dump site is. The dump site is where all of the organic rubbish and wastes go to be broken down. We apply some sankofa-ic license and conceptually transform ߕߕߎߔߏߟߋ to mean compost and also where you compost. ߔߐߙߑߟߟߋ (porleilei) means “black-black” soils in Mande and refers to the completion of the process of healthy soil formation. We conceptually refer to these healthy black soils that we create as ߔߐߙߑߟߟߋ. Works Referenced“God made the soil, but we made it fertile”: gender, knowledge, and practice in the formation and use of African dark earths in Liberia and Sierra Leone“Indigenous African soil enrichment as climate-smart sustainable agriculture alternative”Anthropogenic Dark Earths in the Landscapes of Upper Guinea, West Africa: Intentional or Inevitable?Odù to Sow Seeds To10 Things I Don’t Knowߛߊ߲ߞߐߝߊ (Sankɔfa)Dark Earths: West Africa Asante Sana ߊߛߊ߲ߕߌ ߛߣߊMedase Paa   ߡߍߘߊߛߋ ߔߊ Modupe O ߡߏߘߎߔߋ ߏThank you for listening to Jìgìjìgì ߖߜ߭ߌ߬ߖߜ߭ߌ߬ Where have you been??! Dr. Isaac Zama – Amba Farmer’s Voice Part 3 Dr. Isaac Zama – Amba Farmer’s Voice pt 2 Dr. Isaac Zama – Amba Farmer’s Voice pt 1 Urban Agriculture and Climate Change: “The New Normal” Transcript (automated) Peace, I am Mason Olonade and this is Jìgìjìgì: Africulture Podcast. Here we believe building a healthy soil builds a healthy soul, so we share strategies for how to do both. To do both we ask two questions: How do you grow while you grow Kale, Collards, Tomatoes, and Melons? And why, do you think, the healthiest soils are Black? God made the soil, but we made it fertile. As you probably have gathered by now this podcast was started out of our curiosity about Natural Farming. We continue to read academic papers and other substantive literature, as well as reflect upon the lived experiences of our friends and previous guests on the show, to study the efficacy of natural farming practices like KNF. In reading about these practices we noticed that those techniques are founded upon strong cultural, ideological, and spiritual concepts specific to the ethnic group that created the technique. So where does that leave us? If these people have their own techniques born out of their cultural traditions that led to them building their healthy soils, surely we have the same thing! This is what Jìgìjìgì is to uncover. As we’ve stated before, especially in the episodes 10 Things I Don’t Know, Odù to Sow Seeds To, and Sankofa, traditional African spiritual systems are at the foundation of our collective development of ENI. Therefore it is my pleasure to share, liberally, some excerpts and implications from these three articles. 1. “God made the soil, but we made it fertile”: gender, knowledge, and practice in the formation and use of African dark earths in Liberia and Sierra Leone 2. Indigenous African soil enrichment as a climate ­smart sustainable agriculture alternative 3. Anthropogenic Dark Earths in the Landscapes of Upper Guinea, West Africa: Intentional or Inevitable? From these articles we will add two very relevant words to our conceptualized soil vocabulary. Articles like these, well, the information from the narratives within them, are the exact reason why we created the podcast and you cannot imagine my excitement and honor to share these articles with you! Starting with the third article, Intentional or Inevitable?, the authors put forth that these African dark earths, meaning, black soils, of course, are not “intentional” in the sense of “I want to create healthy black soils over there,” but instead they are an inevitable consequence of habitation and the cultural practices of the Loma, Mende, and Ashanti people as they live in their specific areas. The researchers elaborate: AfDEs form through additions of three primary forms of charred organic material: (1) charred wood from fires lit for cooking, palm oil, soap, and potash production and blacksmiths’ forges; (2) charred palm kernel from oil production; and (3) charred organic by-products from the production of potash (usually from the seed pods of Pentaclethra macrophylla, kola, silk cotton trees, and palm fruit heads), together with diverse organic material (e.g., rice straw, old Raphia thatch and cooking waste; Frausin et al. forthcoming) The second paper gives significantly more information into the formation of the soils. There are tables of the plants grown, timelines and much more data. Interviewees in Liberia and Ghana described how AfDE form through additions of several types of waste: ash and char residues from cooking; byproducts from processing palm oil and producing homemade soap; animal-based organic inputs such as bones from food preparation; and harvest residues and plant-biomass-based domestic refuse such as palm thatch, palm-fruit heads, and rice straw. These continuous, high-intensity nutrient and carbon depositions lead to an ongoing formation of highly fertile and carbon-rich AfDE in and around settlements. For example, They “observed how after dumping in one spot for a certain amount of time (>one year), women burn the pile and spread the ashes and char out for planting. This action is certainly intentional, but the purpose, according to the women, is for crops to grow well, not to transform the soil per se, although this is a long-term outcome that they are certainly aware of. Indeed, different naming and tenuring of land with AfDEs and trees planted with placentas and during burials are all intentional acts related to AfDEs but not directly related to AfDE formation itself.”The places where the soil will be created are at dumpsites and thusly have the Loma name tutupole or dump site soil. This is our first vocabulary concept word. I will apply a lil bit of sankofa-ic license and and rename where we build our compost, and compost, to Tutupole. As tutupole literally means dump site soils, the new sankofa-ic license definition, how we will use it here at Jìgìjìgì, Tutupole means “The place where soils are created.” Fortunately, these articles contain some accounts from four esteemed elders, from Intentional or Inevitable?: The first elder is unfortunately unnamed but states that “when he was young, he recalls, towns and villages had black soils around them owing to the “dirt” (e.g., fresh and burnt organic waste) people used to throw.” Gayflor Zee Pewee, the old chief at Beleziau, described how tulupole soils have a different texture, taste, and smell compared to other kinds of soil, because, according to him, of the food that has decomposed there over time. Yassa Reed, of Wenwuta, noted the softness and richness of the soil through the sensation on her hands and hoe when planting taro. Wenwuta people noted the vibrancy of the plantain growing in tulupole and how for this reason visitors to the town often carry off plantain seedlings to plant where they live. Each morning we witnessed women’s sweeping of the yard—the bending and back-and-forth and taken- for-granted part of daily bodily routines, including gathering children’s, sheep’s, and chicken’s feces and throwing them into the kitchen garden, along with ash and charcoal. When processing palm oil or potash, or after cooking in farm huts, we observed people dumping the charred wastes around the site as an extension of the activity itself, a convenient way to get materials out of the working area. In the language of Harman (2011), experiences like these are the sensual qualities through which the Loma sensual object tulupole is created. Gayflor later states in the article, He was born in Zolowo, and his father brought him to Beleziau in 1950. When people arrived to settle there was no black soil, but when the town was established it began to form from the “dirt” that people threw:This village has a large amount of black soil because it is very old. If you look at the black soil around a town, you can tell how old it is. If you dig a hole you can see how far down the black soil goes, and this shows how old the town is. When we make a farm, black soil is on the surface, not underneath. The black soil in the old spot continues to form, leaves of trees fall and fertilize it.Another elder, the oldest man in Wenwuta, Yarkpazu, is about ninety and was town chief of Wenwuta during the Tubman era (1944–1971)…Yarkpazu claims that “god” made the tulupole around the town, but the people made it fertile by dumping there, a perspective also held by most of the town’s women. A fourth elder is Yarkparwolu, the chief of New Gbokolomie village. When he settled New Gbokolomie, he explained, the soil was not black like it is now. It became black from the thatch, sweeping, straw, and other things people threw away. The chief’s father told him that “when you plant banana you should throw things under it.” According to him charcoal and ash by-products from potash3 production are fertilizers. His father used to tell him that when they were re-thatching houses, he should throw all the old thatch over there because “it will rot and turn the soil black.” According to Yarkparwolu, “We are the ones that are making the soil around the town black with all the things we are throwing . . . [we’ve been] been dumping dirt, then it rots and becomes soil and becomes rich

    19 min

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Building healthy souls by building healthy soils