Schooner Bay is a new DPZ-designed town in the Bahamas where you can look out onto the fields and onto the waters from which much of your food comes. It is a real fishing village, with a boat that goes out in the morning to catch the evening meals at the Black Fly Lodge. As the town grows, there will be more fishing boats. You enter town skirting the edge of Lightbourn Farm, which produces organic fare that feeds more than the town's inhabitants. Delivering food from the surrounding land and waters assures that Schooner Bay will remain a nourishable place. And these are two of the many things that Schooner Bay is doing to become the most complete Original Green place built in our time.
I was at Schooner Bay recently with my friends and colleagues Eric Moser and Julie Sanford, and we ate at Black Fly on Friday night. If you choose to eat indoors, the kitchen and the dining room are completely open to each other, so it's like eating at the "chef's table" inside the kitchen of a fine restaurant. But this was the Bahamas in late spring, so we ate out on the verandah instead. Black Fly caters to fishermen looking for the blazing-fast bonefish that populate nearby waters. That night, there was one fisherman at the lodge with no other plans, so we invited him to have dinner with us, along with Clint Kemp, Black Fly's general manager. The meal was nothing short of exquisite; the best I've experienced in a very long time. The fish had been caught just a few hours before, and the rest of the meal (except the wine) came from the organic farm. And chef Devon Roker's culinary craftsmanship is of the highest order.
The farm is a fascinating place, with about half of it devoted to a type of vertical farming I hadn't seen before. Row after row of poles are strung like a string of beads with lightweight pots, and then topped with irrigation hoses. The space between the rows is covered with landscape fabric to eliminate weed growth. This biointensive trick allows Lightbourn to raise far more produce than would be possible if it all grew on the ground. It's a hybrid hydroponic system, with water and nutrients delivered through the hoses to drip down through each pot, but the pots contain soil, not just water. So it's the best of both worlds, in my opinion: preserving the complexity of interactions (many of which we don't yet fully understand) that occur with roots in soil while retaining the effectiveness of hydroponics.
Until recently, Lightbourn Farm grew only vegetables. They are now beginning to branch out, as you can see from the free-range chicken I found exploring one of the Lightbourn buildings.
There are many more great stories to tell about Schooner Bay, and I'll be posting some of them over the next days and weeks. But for starters, check out The Schooner Bay Miracle, which chronicles the shocking lack of damage after the eye of Hurricane Irene hit Schooner Bay at her strongest point, with sustained winds of 125 miles per hour. Also, have a look at The Ecological Dividend, which lays out the millions of dollars of benefits that are accruing by building this town in an Original Green way. Be sure to check out Mainsheet as well… it's Schooner Bay's excellent quarterly publication that's mainly cultural reporting and articles on ideals of community-building. And then, do yourself a favor and make a reservation for one of the cottages… you really need to see this place.
Have a look at this post about a new town in the Bahamas that's raising enough food to feed more than just the townspeople. It's also turning into a great place for a summer getaway, IMO... I'm hoping to go back in July.
Rouse's Grocery Store in New Orleans has a hydroponic garden on the roof of the downtown Baronne Street store which was originally was a automobile dealership that was converted into a grocery store last year. The hydroponic rooftop garden grows herbs that are used in prepared meals sold in the store.