Arthur Horne

Ester,  I have fallen in love with yourself and Nick, you guys are great!  Were I you, I'd build a trout pond.  I've been thinking of the tiny house as a piece of furniture that you can live in, you and Nick seem to feel the same way. A natural pond would give you watercress as well, which is one of the best green veggies there is. Also crayfish.  All three great, free, food sources. All the wildlife in the "hood" will come by to drink.  A three hundred gallon pond can support 50 trout.  A fresh water stash is a good thing to have, trouts insist on clean running water if they are alive the water is potable.  There is a very savvy English dude on youtube, the pond guru, he is awesome. In a permaculture garden, aquaponics can be a big part of an alpine environment.  Maybe I'm just being selfish, I have built three trout tanks, in three restaurants over the years and I just want to see how Nick would interpret The pond Guru?  I'm going to try and do a "Gapper" visit while you and Nick are at Wheaton's lab in May.  I'm Bub, the chef in Salt Lake City.  Best wishes!  (You need a Pond permit, mine was $45 bucks, a local trout farm will deliver if you have a permit).  We had live Idaho Trout in a tank at the Four Seasons, in New York City, for truite au bleu, back in 1975. That started me on my trout journey.

Forgive my should.  We must eat as many as we can.

Laurie, I left the New Yorker before they opened the Grill or the Broiler,(the one by the University).  I have always served vegetarian dishes, but I was out of the biz since "Veegans" have existed.  Crayfish are defiantly invasive.  That's why we should eat as many as we can!  I would like to stay close to Salt Lake City, since my children will still speak to me.

If you choose Idaho, I'm in, depending on the details.  I'm living on Social Security, so unless....

Laurie, I was an early partner at the New Yorker, during the first two years.  I started Market Street Fish.  I left them angry and opened the Liaison, where I put in nearly 10 wonderful years. When I sold Liaison I was lucky enough to get picked up by First Security Bank, where I ran the George S. Eccles executive dining room for another ten years.  My last effort to be the boss failed at Firehouse BBQ,, now the Stella.  The most fun I have had in the biz was playing with the fish.  I had trout tanks actually in the kitchen and spent many evenings perfecting the Truite au Bleu.  You can run turtles and crayfish in the same tanks, crayfish are more fun than monkeys!!!

Roberto, Thanks for the comment.  My challenge at this time is finding a place to build.  I found two great spots. so far, but they are just too far from my kids.  Just cruising thru the forums I have learned a great deal.  Talking to the bank today to find out how large a loan I can qualify for.  I have looked at spots between $3.7K up to 50k, so far too far from home.

My first visit to Permies. So this is a bit personal, as an introduction to your group.  I stumbled on to this site while watching Tinyhouse on youtube.  My ambition is to build a micro-/strawbail/wofati/tinyridgehouse/trout farm, using salvaged, triple pane, automobile window glass.  I think I can build the window boxes, myself with a winter and summer mode.  I have designed a compostable dry-toliet, intended for a desert application, that I think is awesome, I can't wait to build it.  I have the resources to buy a fairly special piece of land and I am looking at two spots in Utah.  I am retired and single so I am looking for a small place, a garden for me and about 400 square ft for the trout.  My plans for the greenhouse/pond/garden are extensive.  I intend to build, move in and deed it all to my kids.  I ran a small trout operation in the kitchen of my restaurant for almost 10 years, very little in life has given me so much pleasure as playing with the fish.  I am a professional chef-instructor, (43 years).  I have taught at the Culinary Institute, Salt Lake Community Colege and the University of Utah. I am somewhat of an expert with smoked, cured and dried foods, I never liked all the bottles involved in canning.  I am an expert with sharp knives, most kitchen tools and I took fencing classes from a Dutch Olympic Sabre medalist.  I've owned some part of 3 restaurants, but my very best experiences still happen in the dish room, I call myself an "executive salad-bar busboy".  I've learned so much on this site already, I have great hope, with you all for consulting, I may succeed.

I have a history with the yellow beauties, I'm thrilled to hear the roots are edible, I didn't know.  I have one massive early spring head on last years roots, growing right on the compost pile?  I know it's from last years lions because it never died this winter.  I have mint, parsley, chard and oregano on the west side of my house that never stopped growing this, very mild, winter.  This is my first post at permies, thank you all for being here.