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 John
Beauparlant Rebel. Keeper of rogue chickens. Urban farmer. Expert weeder.
Loquacious in almost any subject. Lover of human interaction and sharing
things that are fun to me. Altruistic provider of free eggs to special
friends. |
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 Sandi
WieseI own a small scale
worm farm and am personally responsible for having recycled several tons of
food and other organic waste. I am very familiar with all aspects of
worms and worm growing from personal experience and research. I also graduated from the CSU Rocky Mountain Compost School (yep, there is such a thing!) and have
composted and gardened since I was knee high to a grasshopper. I do
not have formal education in any of these areas other than the CSU school;
but since there is no place to go to learn worms…..What’s a girl to do but
invent one? So I did. And that’s the whole poop.
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 Marc Donsky is the current
president of the Colorado Mycological Society. He’s a Denver native and has
been growing, collecting, and eating mushrooms for over 30 years. He is a
senior instructor of Biochemistry at the University of Colorado Denver,
where he has been teaching for 10 years. He has a Ph.D. in Comparative
Biochemistry from the University of California, Berkeley. |
![[Wilson_Carl_photo.jpg]](http://3.bp.blogspot.com/_k8Tpf_YTDhg/SbkwEX5ieQI/AAAAAAAAACY/jAUMk4t6S1Q/S220/Wilson_Carl_photo.jpg)
Carl Wilson
is horticulturist with Colorado State University Extension’s Denver office.
Although his educational work with the public leads him to teach about many
types of plants in the landscape, his first love is growing and preserving
vegetables. He’s worked with small growers and home gardeners in climates as
varied as his native Pennsylvania, tropical Jamaica, desert Arizona and for
the last 25 years, Denver. Carl’s university degree work in horticulture at
both Penn State and the University of Arizona emphasized vegetable growing.
You can sample his advice and add your comments by checking his Front Range
Food Gardener blog written for vegetable and fruit growers on Colorado’s
Front Range. |
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 Karl
Hanzel is a man of many talents. He can build you an electric bicycle.
He can help you design & retrofit your home with rooftop water collection,
greywater recycling, and composting toilet systems...as well as all-around
sustainability.
He has a home near Boulder with all of these systems in action. |
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| Barbara Masoner is a member of
Grow Local and a Denver Master Gardener. Her first garden was a 4H club
garden in 5th grade. She has successfully raised greens from December
through April for the past 7 years.
MacKenzie Kampling is a raw food chef who has studied with
Jennifer Cornbleet through the Living Light Institute in California and
certified as a raw food chef instructor through Raw Gourmet International
Institute in Chicago Illinois. MacKenzie, a life long lover of healthy and
sustainable food is opening Rawsome Denver, a raw food box delivery service
in December of this year.
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 Bill Manci
created a fisheries consulting
business in 1982 after receiving his formal training in zoology and
fisheries science at the
University of Wisconsin-Madison, and after a six-year career in aquaculture
research. Bill has
been a consultant since 1980 and has worked on many types of aquaculture and
fish farming
projects throughout the U.S.A. and other nations. He also has published
more than 300 technical and popular articles on the subjects
of aquaculture and fish farming, and served as an expert witness in
aquaculture and fisheries-
related litigation.
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DENVER
URBAN
HOMESTEADING
INDOOR
FARMERS' MARKET IS OPEN EVERY SATURDAY FROM 9-2; regular market now open Wed,
Thur, Fri 1-6. Ranch Foods specials every hour
during market Saturday, July 31. Get discounts on beef, chicken raised
without hormones or antibiotics.