Sunday, April 30, 2017

Abundant Edge Podcast Appearance

My friend Oliver invited me to appear on his podcast, which focuses on permaculture and natural building. It runs twenty minutes or so.

http://www.abundantedge.com/abundantedge/episode-014-max-benjamin

Thursday, April 27, 2017

Guest Post from Paddy

Looks like it’s been a while, time to wipe the dust off this blog!

I’ve never written a blog entry before, but when Max mentioned me contributing I figured I was up to the challenge. I’m here at El Jocotel in Guatemala, volunteering on Max’s farm, helping out with the little stuff while he handles 36 chickens, seven large buckets of kombücha, workshops, the guests in his airbnb cabin, a large (new) garden, and two cats.

• For those new here, Max has a beautiful little farm in Tzununá on Lake Atitlan, up on the mountainside.
• For those who already know what’s up, there’s some new exciting stuff happening on the farm. A new garden up top is growing cucumbers, rosemary, thyme, pak choi, sunflowers, radishes, potatoes, and a hell of a lot more that I’ve forgotten. It’s beautiful too, and I’ve included some photos of it below. I believe the number of chickens has increased dramatically too, supplying a steady stream of eggs every day.
• For those new to me and my existence, I’m Paddy, a 22-year-old travelling, volunteering here through Wwoof (World-Wide Opportunities on Organic Farms; wwoof.net); I’m doing a 10 month trip across (down) the Americas on a fairly tight budget, using organisations like Wwoof to help me afford to live out here, cutting my food and accommodation costs while I work and learn cool stuff.

I started off my trip in Canada with no experience in farming, but I’m now 4 months, 3 countries and 8 farms in, and have learnt more than I could ever say; and not just about farming. I’ve seen volcano sunrises; been homeless; been sent to the wrong city; read 12 books; been forced to take a shit alone on the peak of a mountain at dawn; learnt to salsa dance; been violently ill; out-tequila’d a large family of Mexicans; been not-robbed at fake-firework-point; paid a bribe to cross a border; dislocated my shoulder 4 times; made several new best friends; hitchhiked across the Yucatan peninsula; and fallen in love with countries, cities and people in (almost) equal measures.


I’m working with Max for two weeks, and I love it. I’ve both fixed and broken things, helped him look after the chickens and cats, done a delivery or two, and learnt to roast coffee along the way, all of which has been really fun and relaxed kind of work. The sunrises are indeed something special, and there’s a couple of great viewing spots around the property to enjoy them from. Free entertainment every morning.

I arrived late on the friday night, parting with the awesome people I met on my journey down from Mexico, but only after being made to overpay 10Q ($1.30) for the transport and a bad experience at an ATM which might cost me $40 unless my bank steps in. Fingers crossed eh?

Max is awesome (and no he didn’t co-erce me into writing that); we met down at the nearby Hotel Bamboo, he handed me a beer, told me to rest and prepare myself for the remainder of the trek up to his place (short, but it was dark and I was carrying a 25kg backpack). He showed me to my (huge + very comfortable) tent, and told me the sunrises make the early starts worth it.

The next day he gave me the grand tour, introducing me to the cats and chickens and telling them to make sure I’m well fed, and showed me a short list of all the stuff he’s been meaning to do but hasn’t had the time to get round to, primarily fixing the front gate, and disentangling the fence on the chicken coop from the large fallen tree it had a fight with.

Over the next few days I set to work on those and a few other things, keeping after myself while Max busied himself with workshops, kombücha and animal feeding. I met a bunch of people who were doing the workshop (shoutout to Daphne, Jonny, Joel and Ori) that Max gives on contouring and water, a little bit of which I caught, and found really interesting.

I bought some coffee beans in town, proceeded to drink my own body weight in coffee, and Max mentioned he knew the roaster whose coffee I was drinking (Tim, who runs Shangri-La Coffee in San Marco) and put me in touch with him, and somehow I ended up hanging out with Tim for two awe-inspiring hours while he roasted 7 batches of coffee in one of the most beautiful bits of machinery I’ve ever seen, teaching me all about bean temperature and heating curves, and explaining different roast characteristics. Fun fact: While roasting takes about 10-12 minutes, the difference between a medium roast and a dark roast is just 15 seconds. Watching Tim work was amazing; one eye on his timer, scribbling notes, monitoring the temperature (“Good! Good! 8.5 degrees per minute. Perfect!), answering my questions, then flame down, checking a bean sample, ear against the machine, flame back up, chimney closed (“I needed more heat; if I’d left it the temperature wouldn’t have risen past 210C, it needs to reach 215C”) and then before I even knew what was happening, flung the door open, filling the room with the glorious smell of the world’s freshest coffee beans. That was a hell of a morning.

Max himself seems to like me, entrusting the farm in my hands for 3-4 days while he’s away in Antigua, which is both flattering and daunting. On that note, I have some chickens to maintain, so I’m gonna sign off here and let the blog inevitably re-gather dust in Max’s capable hands. Anyone interested in getting in touch or feels the bizarre compulsion to keep up with my travels and/or photography, I’m on instagram @paddycmaher (instagram.com/paddycmaher), which I keep updated whenever I have internet.

Tuesday, April 25, 2017

Jocotelcast 003

Heres whats going on everyone, in an audio dispatch.  Enjoy.

Please click this link which will allow you to download from Dropbox and listen.
https://www.dropbox.com/s/27tcun7vcgh2avw/Jocotelcast003.MP3?dl=0

Max  

Sunday, January 31, 2016

ig: jocotel - [El Jocotel is on instagram]

Instagram
Click the blue thing above and follow Jocotel on instagram!!!

Friday, September 4, 2015

Chickens: The Layout

The chickens will forage in a three paddock system, with chickens running in different paddocks thoughout the year. It will look like this.



If Pad 2 is the best place to grow a fast cash crop like lettuce I can serve in my future restaurant, it will be best to remove the chickens from Area 2 around December 1st, after four months of them cleaning and fertilizing it. At that time, with the chickens now foraging in Pad 3, I plant Pad 2 with lettuce and other vegetables and harvest them starting January 1st when the tourist season begins in earnest. Around May, when the rain comes and tourists die down. I can simply throw down a new chicken forage planting to be grown in for when the chickens return to Pad 2 the next year.

While paragraph form may work better for some, this may work better for others and myself who is actually figuring this out for the first time as we read:
  • August 1st, 2016 to November 30th: Chickens run in Paddock 2
  • December 1st Install sprinkler or drip tube in Paddock 2. Chickens run in Paddock 3.
  • December 2nd: Plant lettuce and veg  to serve restaurant in Paddock 2.
  • June 1st: Plant Paddock 2 with future chicken forage giving it two months to grow hopefully with rain.
  • August 1st, 2017 to November 30th: Chickens again run in Paddock 2.
In this way, we can set goals and a calendar to get the most out of each area with the chickens doing the fertilization. Each paddock will have its own calendar (which I need to work on more), Paddock 3 may remain as coffee and fruit, but can still be planted beneath with a quick crop specifically for the chickens to tear through, while the birds don't damage but only fertlize established coffee and fruit trees.

A chicken planting is kind of unlimited, but here will include things like:
  • Sorghum
  • Amaranth
  • Grasses
  • White Raddishes
  • Alfafa
  • Squash
Paddocks give time to grow those plants for your chickens to eat. Paddocks beat a simple coop and run because it spreads out the chicken poop much more, moving it away from the centralized location of the coop. We hope the birds get as much nutrient and calorie from their plant and critter forage, but it seems agreed upon by the experts that a purchased (or grown) grain feed is still required in majority. I've gotta go back and talk to Shad about the mix he has developed for his hens because yesterday I found out it was more complicated, and had more ingredients, than I thought. Through animal alchemy, the purchased chicken feed really replaces buying fertilizer for the coffee. Another trick people talk about is essentially breeding black soldier flies so at some stage of their development, the chickens get to eat them. Turning food scraps into protein, more alchemy. Something like: leave the food scraps under wet cardboard for the right amount of time then lift the cardboard in a grand unveiling and let the chickens attack.

Here is what it looks in cross section (from the side), showing the slope of the land:
The slanted open areas above the fence and above the roost will fill in eventually with plant matter, wood chips, and chicken poop to level out the terrace with a compost pile mostly made by the chickens.  It happens because the fance is planted on contour so the debris has no place to go except to stack itself up.  This mix of greens and browns breaking down attracts insects which brings in protein for the foraging birds.  That compost or partial compost could be harvested out to garden beds and coffee orchard and reworked by the chickens with more organic matter harvested from trees and elsewhere on the farm..  

Other simplified options, with roost access to all areas:

When the birds are ready to lay eggs, they do so in a nest box, and two nest boxes bedded with some wood chips is sufficient for my quantity of birds up upward. I know this has been happening for a long time and you may already know this, but this was still new to me yesterday. All eight (say) birds share the two nest boxes. I think they lay at any time of day or night. Most birds go, sit in the box, lay an egg, and leave it there. I don't know how long they stay. The next bird may come in, sit down on that first egg, and lay another egg. That keeps happening. If a hen doesn't leave and is testy about giving up her egg, that's called 'broody'. If there was a rooster and the eggs got fertilized, one broody hen may incubate any number of eggs from any number of her sister hens, and after the right amount of time, they hatch more or less in a group. These hens lay a brown egg, and hopefully lots of them.

Links:
Free E-book: The Working Chicken
Shad's article on deeply bedded runs for happy, healthy chickens in smaller spaces

Stay tuned for a future post where I publish a diagram with color.  Photos still to follow of these beautiful and amiable birds.


Friday, August 28, 2015

Dear Natalie,

It could be a good name.  This sign came to me in Totonicapan, Totonicapan, Guatemala.


Just a suggestion.

Your brother,
Max