1. A Plan for Sustainable Culture and Cultivation
8/3/16
A Plan for Sustainable Culture and Cultivation

2. Culture and Cultivation
Run a control on several rows at Wine Country Gardens - How much does soil energy correlate with vitality and yield
I would also be curious to know if the solar energy combined with the hydrolysis in the soil directly correlate with the increased vitality. I agree it would at least contribute to the growth of the vine.
Yes Heather, I also believe this could be done on a shoestring budget.
Please let me know if you have any other questions, I would be happy to work them with you.
We can recognize that Soil cultivation can be advanced in several ways both organically and chemically. I want to pinpoint a process that can enrich the soil organically through means readily available at the winery and layout an action plan in order to do so.
This process revolves around a natural organic process called catabolism.
Slide 3. 
So what is Catabolis. catabolism is a degradative metabolism involving the release of energy and resulting in the breakdown of complex materials such as proteins and lipids. In essence it is digestion.
 this process is a means of taking carbohydrates fats and proteins and processing them into energy that fuels the physiological functions such as plant cell growth.  
The process is similar to the way mommy birds chew up food and drop it into baby bird’s mouth. Probiotic microorganisms can break down food waste and create organic substrates used for plant nutrition.  This “Mommy Birding” like method is believed to have originated in Japan but and is increasing popularity on domestic farms for use with crops and animals.
Slide 4 
What makes the process ideal for the winery is the amount of food waste associated with food preparation for restaurant service and special events.  Since the process is anaerobic or requiring no oxygen, there is no odor or insect population that is associated with traditional composting. Finally, unlike traditional composting, The ability to process fats and proteins eliminates any sifting that would be necessary for traditional composting.
Slide 5.
The process utilizes standard  organic kitchen waste and processes into a high energy supplement that can be used to supplement plant growth.  
Slide 6 the process is  broken down into 8 easy steps that empowers the kitchen to take a major step towards sustainability, utilizing resources that would otherwise end up in landfills or attract wild animals. 
Slide 7
It is possible to scale the process to the commercial level and could be done either on or off site relatively easily. The byproducts are a liquid that can be utilized immediately and the solid which has a fermentation time 4-6 weeks.
Yes Murph I agree, we could easily run a controlled experiment on the wine country garden vineyards and give Vine Vitality a run for their money
Yes Denny, you are correct, the catabolic process does make the soil into a battery of sorts, and I also would bet that the storage would directly contribute to the anabolic processing of the vines. The solar energy combined with the hydrolysis 22
8/3/16
Culture and Cultivation
• The USDA estimates individuals waste over $500 in food each year • The food service industry successfully deposits thousands of tons of food waste into landfills annually. • This in mind, the Missouri Department of Natural Resources has issued a statement encouraging development of alternative waste management programs.

3. Culture and Cultivation Anaerobic Catabolism
8/3/16
Culture and Cultivation
Anaerobic Catabolism
Definition of CATABOLISM
:  degradative metabolism involving the release of energy and resulting in the breakdown of complex materials (as proteins or lipids) within the organism

4. 8/3/16
Steps

5. In’s and Out’s Put In Keep Out 8/3/16
Pictures note examples of energy waste at the vineyard
Put In
Vegetables
Fruit
Onions
Citrus
Meat
Fish
Chicken
Cheese
Cooked and Raw Food
Small Bones
Keep Out
Liquids
Oil
Large Bones
Rotten Food

6. 8/3/16
Fermentation
• Flip top containers are kept at the dish station and in the food prep area where they can be emptied into the bokashi receptacle at the end of the shift or as needed.
• Receptacle Air tight, eliminating pests and smells
• Separates the liquid and solids
• Tap enables “tea” draining

7. 8/3/16
Benefits
• The project produces both a solid and liquid byproduct that offers soil benefits.
•Liquid can be diluted for soil conditioning or run through sinks and toilets for septic mitigation.
• This project can be implemented alone or accompanying traditional composting method for soil enrichment
• Heat and Energy in soil provide increased protection through from extreme winters
• Potential for increased yield and plant Vitality