|Micheal Judd will speak about his new book, “Edible Landscaping with a Permaculture Twist” on April 24 from 5 to 7 p.m. at the Goodstone Inn & Restaurant in Middleburg. Courtesy Photo|
Michael Judd, creator of Ecologia, Edible & Ecological Designs, has put his experience and expertise in a new book, “Edible Landscaping with a Permaculture Twist.” The book is a how-to manual for the budding gardener and experienced green thumb.
Judd will be speaking about his book at a program sponsored by the Journey Through Hallowed Ground Partnership on April 24 from 5 to 7 p.m. at the Goodstone Inn & Restaurant in Middleburg.
The cost of the program is $10 and includes light refreshments. A cash bar will also be on site. Copies of the book will be available for purchase and signing after the program. Pre-registration is required. To register, or for more information, visit http://www.HallowedGround.org
Judd designed edible landscapes for individuals such as “Top Chef” finalist Bryan Voltaggio and others.
Growing up between northern England and the Appalachian mountains of Maryland, Judd’s roots branched with diverse landscapes and fertile culture. He's experienced a decade of running a grassroots nonprofit in rural Latin America, heading up an arid lands research project in the dessert of southeastern Spain and extensive study at the New York Botanic Garden.
Judd’s start with whole system design began with an opportunity to live with the last of the Lacondon Mayans in southern Mexico along the Guatemalan border where he experienced the ancient design practices of the Mayans. About the same time he discovered a parallel design system coming out of Australia, “permaculture,” that applies similar landscape use of the Mayans but adapted to the modern world. Combining these designs in 2001 he launched an effort called Project Bona Fide that started on the volcanic slopes of Ometepe Island in Nicaragua’s southwest corner just above Costa Rica. The project focus has been to create food security through food forest design that maximizes land use for a diversity of harvests. Today, 13 years into the projects inception, 26 acres have grown into a haven of production and examples of linked design systems that mimic nature’s functions while meeting the needs of local economies and ecologies.
As the project stabilized, Judd began to split his time in a parallel universe in Manhattan where he studied the latest in modern design at the New York Botanic Garden. Coupling whole system design learned in Latin America with the form and art of contemporary design, Judd created Ecologia, Edible & Ecological Designs. He won his first commission from “Top Chef” finalist Bryan Voltaggio to design an edible courtyard at Voltaggio’s flagship restaurant Volt in Frederick, Md.
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