Grow, Cook, Share
Integrating Backyard Gardening with Backyard Cooking
With Pyrolysis & Biochar
What would happen if the 100s of thousands of American backyard gardeners cooked their produce on grills that made biochar which they then returned to their gardens?
What would happen if the 100s of thousands of American backyard cookers worked with grills that made biochar which was then returned their gardens?
By simply changing our cooking technique, could we break down the silos that today too often keep Growing and Cooking separate and disconnected?
For starters, the food cooked this way is so good that it would be incentive enough. Just ask Marshal Webb. I do know this: This backyard cooker’s Weber grills and Big Green Egg will never see conventional charcoal again. From now on, they will be biochar makers, no longer charcoal burners. Carbon negative gardening in healthier soils creating produce with improved nutrient density and carbon negative cooking that helps reduce the CO2 levels in the atmosphere are benefits that simply become the icing on the cake.
From the perspective of biochar, the choice is clear:
1. Invent and grow a market that does not exist today;
or
2. Work with and grow two vibrant and existing markets.
Consider that over 1 million tons of conventional charcoal are made every year for backyard cooking. Thank you Henry Ford! By comparison, the amount of biochar made and sold is an insignificant rounding error. Consider that the number of backyard gardeners is great enough to create a robust supporting market place. In comparison, the number of biochar makers/users is next to zero. More particularly, what percent of backyard gardeners are members of NOFA? So, taking a page from a certain bank robber, the promoters of biochar might do a great deal better by going to where the market and customers already are.
The question now is simply how do we bring this opportunity for integration and market expansion to the attention of the legions of backyard gardeners and cookers, as well as their supporting markets? By a trivial change in our cooking technique these two can now become one. This is low hanging fruit and a great opportunity – if ever there was one: good for you and me as well as the environment.
I look forward to your comments.
Author: Jock Gill





