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100 Acre Wood PEC
Designed and built a large raised-bed kitchen garden for the Chef/owners next to their outdoor kitchen to supply them with herbs, edible flowers, and vegetables for their events on-site. Designed and built second “lasagna,” garden for the owners away from the work kitchen. It was made in four sections and perfectly circular; the pathways directly aligned with true North South East and West. Designed to be enjoyed by wedding guests. Plants chosen for wind-resistance.
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Burdock Brewery Toronto
Consulting with chef on-site on how to build and plant raised garden beds on the second floor deck of a popular brewery and restaurant.
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Jamie Kennedy Farm PEC
Consulting with Chef Jamie Kennedy and VTLA Victoria Taylor on how to build and maintain edible and resilient landscapes that reflect their long-term hospitality goals. Hands on garden construction and site maintenance.
Sheet-mulched a 2000 square foot area of field to create a tomato and basil production garden for Jamie’s summer dinner events on-site. Relocated the perennial thyme garden.
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Carmel Garden Gananoque
Conversion of a 1-acre, abandoned section of golf course into an organic, Permaculture-style production garden for two local restaurants.
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Parts and Labour Roof Garden Toronto
Designed, built, and managed a 1200 sq ft. container garden on the rooftop of Parts and Labour restaurant during Matty Matheson’s tenure as head chef. 120 sub-irrigated containers + upcycled container systems.
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Projects
100 Acre Wood PEC
Designed and built a large raised-bed kitchen garden for the Chef/owners next to their outdoor kitchen to supply them with herbs, edible flowers, and vegetables for their events on-site. Designed and built second “lasagna,” garden for the owners away from the work kitchen. It was made in four sections and perfectly circular; the pathways directly aligned with true North South East and West. Designed to be enjoyed by wedding guests. Plants chosen for wind-resistance.
︎
Burdock Brewery Toronto
Consulting with chef on-site on how to build and plant raised garden beds on the second floor deck of a popular brewery and restaurant.
︎
Jamie Kennedy Farm PEC
Consulting with Chef Jamie Kennedy and VTLA Victoria Taylor on how to build and maintain edible and resilient landscapes that reflect their long-term hospitality goals. Hands on garden construction and site maintenance.
Sheet-mulched a 2000 square foot area of field to create a tomato and basil production garden for Jamie’s summer dinner events on-site. Relocated the perennial thyme garden.
︎
Carmel Garden Gananoque
Conversion of a 1-acre, abandoned section of golf course into an organic, Permaculture-style production garden for two local restaurants.
︎
Parts and Labour Roof Garden Toronto
Designed, built, and managed a 1200 sq ft. container garden on the rooftop of Parts and Labour restaurant during Matty Matheson’s tenure as head chef. 120 sub-irrigated containers + upcycled container systems.
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