Welcome to the Hanuman garden!
Each season, this biointensive garden produces thousands of pounds of organic food that we harvest primarily for our market and all our work-exchange volunteers (roughly 32 people per year).
Microgreens are the sprouts of plants like beets, peas, and sunflowers. They contain eight times the amount of nutrients that adult plants do, and are a quick, delicious, and nutritious crop.
Follow one of our Eco-Volunteers, Andrew Andersen, as he paints a galaxy onto the outhouse.
The most important thing we grow here at Sustainable Kashi is community. Everyone brings different things with them to the eco-village. This diversity of talent creates an interdependent village rich in food, art, music, and friendship. Living our passions, living in community.
Plastic is cheap, convenient, and easy to make. Take a second to think of all the plastic you use on a day to day basis. The average American throws away approximately 185 pounds of plastic per year. This “disposable lifestyle” creates an illusion that when something is thrown away, it’s out of our lives forever. This is certainly not the case.
Fermentation is the process of using microorganisms, such as bacteria or yeast, to convert carbohydrates to alcohol or organic acids under anaerobic conditions. When vegetables like cabbage and cucumbers are left to steep and sit until the sugars are broken down to promote the growth of bacteria, this is what we call fermentation.