Housewives Come to Chicfarm for Vegetable Taste Test

Housewives Come to Chicfarm for Vegetable Taste Test

Last weekend, there are neighborhood housewives carrying their husbands directly to our GrowGiza city farm to ask for a taste test of aeroponics vegetables.                         

Some of them bringing their own Japanese Salad Sauce, some more professional, actually buying some Nitrate testers to test out the pesticides. Fortunately, our GrowGiza veggie babies are strong and healthy, all pass.               

Some housewives rushed to ask: we want to rent a growing board of GrowGiza to grow our own food. 

Some of them using vegetable roots to make a soup base to release all the plant nutrient elements, and make a root tea (taste just like Ginseng Tea, which we never thought about it...)

Some of them said: our daughter working at hospital, we want to take one growing board to sell safe food to the illness.

Some of them, after eating, asked to join us as a growing class to grow own food, own green gifts, and earning a little cash out of it?               

We are very touched after heard they saying: this is to sell as REAL FOOD, without self consuming, not able to sell out to the public. I don't know how do those rich enterprises who sell food, but not dare to eat themselves react to these housewives? They are just normal, small, ordinary civilians like you and me.

Good job, Taiwan housewives. Thank you for your lessons. 


       

Taiwan Chicfarm plant factory's cream cabbages since Nov. 8, 2016

On November 8, we transplanted cream cabbages to our GrowGizas in Taiwan Chicfarm plant factory, they just like summer sunflowers into a full bloom, making city farmers, us, really happy!

Aeroponics Growgiza plant factory is really quite fun to enjoy life, no need to work our butts off for a land preparation, fertilization nor constantly irrigation, simply no such heavy labor works, so we can sit back and watch our babies growing and growing, and then? Guess what will be done? Sale! Sale! And Sale!

Vegetables are the most faithful employees who do not strike, and best part of them are no need to write any pay checks, either!

                                                 

 We do not know where the mimosa coming from and now flowering out of round pink cute flower balls, Mimosa- if the leaves are touched, they will curl up like a shy girl. As if it is bowing to the  people. What a polite plant it is. Therefore, its florid is "polite."

                                   

Those who are blessed by the birth of this flower is also known for good conducts, and been found of  the elderly people. Not too bad to have a life like this.


       

Taiwan Chicfarm's Grand Opening to Welcome You All

              

We are pleased to be able to welcome those of you that have been with us for some time now as well as those of you who are new to our aeroponics city farm- Taiwan Chicfarm.

Today we are very proud to be able to open Taiwan’s first vertical farm here at Taiwan Taoyuan city for all of you who love vertical farming to treat our earth with eco-friendly and sustainable culture methods. If you happen to be here, please give us a call at +886-929-705-680 to see it yourself, map as below:

https://www.google.com.tw/maps/place/%E7%84%A1%E6%AF%92%E6%9C%89%E5%81%B6%E8%94%AC%E9%A6%99%E9%96%80%E7%AC%AC/@24.9675362,121.11823,15z/data=!4m5!3m4!1s0x346825acc0adc2e1:0xd9990150a1d5ad4d!8m2!3d24.9657271!4d121.1241201

We would like to express our gratitude to all of you who so generously helped us make this opening come together smoothly, and we couldn't have done it without you!

You have all chosen to be a part of our vertical farming society because of our mutual passion for less water, less power, less labor culture method- vertical aeroponics. Your passions help us all to come together as one and the energy we create as one allows us to achieve our individual as well as group goals. We need you as much as you need us and this is why we are so happy to have you join us here at our opening day- Today. 

Power of Live Green Foods to get away from Cancers

                 

One common denominator that researchers have found in fully 95% of people with diseases is a non-nutritious diet. We’ve all heard it a million times, but just because it has become a cliché doesn’t mean it isn’t still true: in the long run, we really are what we eat. And, believe it or not, the road to disease can be altered and incubation cycles disrupted simply by consuming living foods (uncooked, non-pasteurized, minimally processed, live-enzyme containing fruits, vegetables, nuts, and seeds) and green foods. In fact, green foods alone have the capability of reversing the trend toward disease.

So, what are green foods? They’re that stuff we baby boomers have been hearing about since we were little kids: deep green leafy vegetables. Not vitamins or medicines, just deep green leafy vegetables. Grandma knew what she was talking about when she told us to eat our spinach so we could grow up to be strong like Popeye. The power of the nutrients in deep green leafy vegetables to heal and rejuvenate a body is unmatched by any combination of synthetic medicines or supplements.

Green foods contain chlorophyll, the same green pigment found in plants. In case you’ve forgotten your high-school biology, chlorophyll is what makes life on earth possible. The oxygen we breathe comes from the chlorophyll in plants. To bring it down to its most simple terms: no chlorophyll, no human life.

Chlorophyll is identical to human blood with one exception: the center element in chlorophyll is magnesium, whereas the center element in blood is iron. Some researchers claim that chlorophyll has the ability to release magnesium from its center and absorb iron, and thus become hemoglobin. Chlorophyll literally becomes human blood. More blood means our body has more ability to disburse oxygen!

Chlorophyll not only increases oxygen levels throughout the body, including the extremities, it also releases carbon dioxide, which helps prevent disease incubation. Green foods take carbon dioxide and carbon monoxide, the toxic byproducts of our breathing in heat and pollution, and convert them into oxygen. So it’s a simple equation: green foods = oxygen = the most powerful tool we have for disease prevention and recovery.

Even the side effects are positive.

Not only do green foods have heavy concentrations of chlorophyll that oxygenate the body, they also have enzymes that rejuvenate and are responsible for virtually every chemical reaction at the cellular level.

When we increase our food’s digestibility, we increase the speed with which it is eliminated from our bodies, which, in turn, helps eliminate illness. Here’s why: as undigested food goes through the intestinal system, it turns to waste, attaches itself to the intestinal wall (sometimes hiding in little pockets) and becomes toxic. Toxic waste is essentially slow-acting poison to the human body. When we start eating green foods, with their rich digestive as well as antioxidant enzymes, those toxins that have built up over the years (or decades) begin to slough off from their hiding places and evacuate. Once they’re voided, the foods we subsequently eat will be fully digested and fully eliminated. In other words, our guts will feel better, our digestive tract will work better, and our calories will turn more to energy than fat.

                                  

Besides digestive enzymes, green foods also contain potassium and cell salts, which encourage the normal elimination process. We all know we need fiber to help avoid or correct constipation, but the recent trend of relying solely on fiber is actually counterproductive. Fiber is bulky; too much bulk can literally stretch the intestines out of shape and, thus, out of proper functioning. Potassium, on the other hand, causes the bowel to contract, while sodium causes it to expand. Aha! A pattern of logic: eating green food abundant in potassium and cell salts will cause your intestines to contract and expand, which will gently squeeze the bowel material downwards and . . . viola! Daily, easy elimination. Does it get any better than that?

Well, actually, yes, it does.
Let’s face it: over-acidity is a rampant problem in America. In fact, based on the abundance of TV commercials for antacids, it seems just about everybody in the country has acid indigestion. What you may not realize, however, is that an overly acidic body is just courting illness or disease. On the scale where human blood must have a pH of 7.4 to be considered healthy and everything above seven is alkaline while everything below is acidic, most of us gobbling Tums® and Rolaids® probably fall somewhere between five and six. Not good. The ability to alkalize our body is one of the most powerful and important ways of interrupting carcinogenic incubations.

Deep green leafy vegetables have that ability! They alkalize the body, a distinct difference from the effect of an antacid, which neutralizes digestive acids, often for hours. Consider this: you have pizza for lunch, get heartburn, pop an antacid. Later, when you eat another one of those hard-on-the-stomach combinations you enjoy so much — like a fast-food burger or even homemade meat and potatoes — those neutralized digestive acids are still unavailable to go to work. Your body hadn’t digested lunch because you neutralized your digestive acids, and now it also can’t digest dinner. The entire day’s food joins the accumulation you’ve already got sitting in your gut, and the whole mess festers. More acid indigestion, requiring more antacids, leading to more poison in your system, creating a more disease-friendly environment. Given enough time: gastroesophageal reflux, diverticulitis, cancer.

Green foods, on the other hand, are not only easily digested, they raise the level of alkalinity in the body to counteract the acidity, all the while helping to detach and flush out any built-up toxins. No surgery, no laboratory-developed drug, no chemically treated supplement can get your digestive tract back on track as easily and effectively as dark green leafy vegetables.

                  

So, eat your spinach. Nibble on your broccoli. Chomp on your celery and enjoy your kale and lettuce and leaks and scallions. And with every bite, remember: you’re taking a step toward protecting yourself against cancer, heart disease, emphysema, diverticulitis, adult-onset diabetes, and many other health problems. In a society that is at once overweight and malnourished, green foods are the best, easiest and most natural weapon we have in the fight to prevent and reverse the trend toward disease.



  

Love our earth ? Stand Out and Protect our Rivers from Herbicide

Aging Farmers could threaten the ability to produce the food the world needs

“Aging farmers are threatening the sustainability of agricultural communities in Japan as the population globally is expanding and raising the need to boost food production to meet demand,” Moriyama said in his opening remarks to the seven-member meeting. “We, as the members of the Group of Seven nations, share common problems and want to discuss them together for a solution.”analyst at JSC Corp., researcher in Tokyo.

As the average age of farmers globally creeps higher and retirement looms, Japan has a solution: robots and driver-less tractors.

U.S. Agriculture Secretary Tom Vilsack has warned that left unchecked, aging farmers could threaten the ability to produce the food the world needs. The average age of growers in developed countries is now about 60, according to the United Nations. Japan plans to spend 4 billion yen ($36 million) in the year through March to promote farm automation and help develop 20 different types of robots, including one that separates over-ripe peaches when harvesting.

“There are no other options for farmers but to rely on technologies developed by companies if they want to raise productivity while they are graying,” said Makiko Tsugata, senior analyst at Mizuho Securities Co. in Tokyo. “The government should help them adopt new technologies.”

The amount of uncultivated farmland in Japan almost doubled in the past two decades, reaching 420,000 hectares in 2015, as farmers retired, data from the ministry show. About 65 percent of growers are 65 years or older. The dearth of young people willing to take up farming has increased concerns that Japan’s reliance on food imports will deepen, with the nation already getting about 60 percent of its food supplies from overseas.

Global FOOD PRICES to RISE, GOLD MANIPULATION, CHINA & more

Berlin's 1st supermarket vertical farm

German shoppers now have the chance to buy fresh greens and herbs in supermarkets with tiny vertical farms which both grow and display the produce.

The new delivery method for the freshest possible produce is being pioneered by INFARM which is currently testing its live herb gardens at METRO stores in Berlin. The people behind the project say these are the first indoor farming installations of their kind, placed directly in supermarkets.

"Imagine a future where cities become self-sufficient in their food production, where autonomous farms grow fresh premium produce at affordable prices, eliminating waste and environmental impact," INFARM says.

The farms look like a tiny greenhouse inside the store where shoppers can pick their own freshly harvested salad greens and herbs right from the growing plants. The advantages of the indoor micro-farms are lower transport costs and associated emissions. They use less water, energy and space than conventional farms and horizontal greenhouses.

The vertical greenhouses currently grow only herbs and salad greens but the company says they can be reconfigured to growing other crops such as tomatoes, peppers, and others.

INFARM’s Berlin pilot program with vertical mini-farms will end in six months after which the company plans expanding into other supermarket locations. It is also considering putting similar modules into restaurants and hotels which want to offer something unique to their clients and guests.

Today, the company says "Our farms are a perfect synergy between hardware and software, creating far greater production efficiency than any other technology in the market."

Nasa's 1st aeroponic space Zinnia

On Jan. 16, 2016, Expedition 46 Commander Scott Kelly shared photographs of a blooming zinnia flower in the Veggie plant growth system aboard the International Space Station. 

This flowering crop experiment began on Nov. 16, 2015, when NASA astronaut Kjell Lindgren activated the Veggie system and its rooting "pillows" containing zinnia seeds. The challenging process of growing the zinnias provided an exceptional opportunity for scientists back on Earth to better understand how plants grow in microgravity, and for astronauts to practice doing what they’ll be tasked with on a deep space mission: autonomous gardening. 

In late December, Kelly found that the plants "weren't looking too good," and told the ground team, “You know, I think if we’re going to Mars, and we were growing stuff, we would be responsible for deciding when the stuff needed water. Kind of like in my backyard, I look at it and say ‘Oh, maybe I should water the grass today.’ I think this is how this should be handled.”

The Veggie team on Earth created what was dubbed “The Zinnia Care Guide for the On-Orbit Gardener,” and gave basic guidelines for care while putting judgment capabilities into the hands of the astronaut who had the plants right in front of him. Rather than pages and pages of detailed procedures that most science operations follow, the care guide was a one-page, streamlined resource to support Kelly as an autonomous gardener. Soon, the flowers were on the rebound, and on Jan. 12, pictures showed the first peeks of petals beginning to sprout on a few buds.

After Nasa's first Zinnia success, their Veggie team will grow tomatos as their next trial.