What's up everyone?

What's up,

what's up?

What's up? What's up everyone? Welcome back to the Epic Gardening Podcast. We're joined again by

Chris Starkus. So Chris has been a professional chef for 25 years. He was the executive chef at Urban Farmer Denver and

recently pivoted his career to become an eco-entrepreneur. He's the partner and chief

sales officer of a company called Bostafrost, which we'll get into. He's also a journeyman beekeeper and an organic farmer.

Yesterday you heard us talk about some of his plans for Lost Creek Microfarm this year, which mainly involved

rehabilitating it and sort of laying it to rest for one season to come back to it really strong in 2021.

And, you know, it kind of gets to a topic, Chris, that I know that you did a lot of last year and that would be just general thoughts and thesis around water and the way that we use that vital resource as well as how that can lead into a style of farming known as dry farming.

So I thought maybe we could start off with the water security stuff.

Sure, absolutely.

You know, I think coming from the restaurant background, it was something that was in my face in terms of you know I'm in Denver

Colorado as you stated before and you know when it talks when you're talking about just water waste happening you think about and you're imagining how many

gallons of water or waste and not only in our residential houses but in

restaurants and things like that and so I think about what what can be

conserved?

How can we get better at this?

How can we as humans change our habits?

And so, you know, recently just went to the Denver Sustainability Summit out here, which was December 5th.

And essentially, the interesting part was the goal for Denver in 2020 is to reduce the per capita use of potable water by 22 percent.

So that's 165 gallons a day per person.

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