From our organizers:
Aquaponics is a closed-loop approach to sustainable agriculture in which fish, microbes, and plants form a mutually beneficial ecosystem. In this extensive 3-part class, you’ll gain a detailed overview from Yemi Amu, Founder of Oko Farms – NYC’s only outdoor aquaponics farm & education center.
As each class focuses on a different element of aquaponics, you can sign up for all three (via this page) or just one (follow the links to individual classes below).
Class 1 (Sun, Apr 28, 11:00a-1:00p): Science & Biology
Learn the science behind aquaponics – the key to getting started – with this lecture from Oko Farms founder Yemi Amu.
- What considerations need to be taken into account to ensure a healthy operation?
- How does each living organism survive and add value to the larger ecosystem?
- How is balance achieved?
Class 2 (Wed, May 1, 6:30-8:30p): DIY Build
Start the evening with an overview of standard practices for setting up your aquaponics operation. Then dive in by constructing two different DIY aquaponic systems. You’ll learn how to build these recirculating units out of simple materials. Finally, you’ll leave with a full materials list and the confidence to get your own home system up and running.
Class 3 (Sun, May 5, 11:00a-1:15p): Best Practices & Farm Tour
So, you now understand the science and construction of an aquaponics system. In our final class, you’ll learn best practices for making decisions about your operation and troubleshooting.
- What types of fish make sense to raise based on your environment?
- How do you attract the bacteria needed to break down your fish waste?
- How can you react to specific situations such as sick fish or low pH without negatively impacting the whole system?
Finally, we’ll head to Oko Farms for a hands-on tour led by founder Yemi Amu, where you’ll get to observe this unique outdoor aquaponics facility up-close.
About the Instructor
Yemi Amu is the co-founder of Oko Farms and the Farm Manager at the Moore Street Farm. She directs all of Oko Farms’ programs including education, design/build projects and community related activities. She has facilitated the creation and maintenance of 20 edible spaces (in NYC) at schools and community organizations including a rooftop farm in Crown Heights and a 1/4 acre farm at the Weeksville Heritage Center that included poultry and bees.