Agmenity, a company that specializes in designing and managing community farms. We partner with institutions, businesses, developers, and homeowners' associations to integrate agriculture into community spaces. We currently have farms in Texas and Florida and do consulting nationwide. Our ethos is rooted in the belief that increasing the availability of local food through sustainable farming practices benefits everyone.The communityy farm I oversee Newfield Farm, is part of the larger Newfield development, which will eventually include around 4,000 households plus commercial businesses. Our goal is to grow healthy, nutrient-dense food and provide community engagement opportunities like Farm Club (community garden), volunteer programs, classes, and events for Newfield residents and the surrounding public.

Are you looking for sustainable and organic gardening solutions that are both functional and stunning? Look no further than Incredible Foodscapes. Our custom edible gardens, landscapes, and food forests use techniques from around the world to help you reconnect with nature and cultivate your own sustainable food sources.Based in Martin County, Florida, we serve the surrounding areas, including North Palm Beach and St. Lucie counties. But our reach doesn't stop there – we're open to partnering on projects in other tropical regions worldwide.In addition to garden design and construction, we offer long-term planning and consultation for those interested in becoming self-sufficient with their food sources. Our tree care services include pruning, removal, and maintenance on a case-by-case basis.Ready to turn your backyard into an incredible, edible oasis? Contact us today and let's make it happen!

Organic, handcrafted, 100% vegan, botanical and fungi-based products and education company.

Step into a world where creativity meets ice, and witness the wonders I, the Master of Frozen Art, weave from mere frozen blocks. With a proven track record spanning over a decade, I have delighted guests at world-class events and private parties, leaving a trail of awe-inspiring experiences. From meticulously carved sculptures that capture the essence of a theme to breathtaking installations that surpass expectations, I have honed an unmatched expertise in creating stunning ice sculptures that captivate audiences and elevate every occasion to a new level of elegance.With a versatile skill set and an innate ability to adapt, I excel in seamlessly operating across various aspects of the ice sculpting business, effortlessly stepping into any role as needed. I possess the competence and flexibility to navigate every working part of the industry with ease and expertise. Actively seeking inspiration and incorporating best practices from renowned ice sculpting companies, I remain at the forefront of the industry. Through immersive visits and interactions with industry professionals, I continuously refine my craft, gaining valuable insights and enhancing the quality of my work. By staying connected with the latest trends and innovations, I ensure the delivery of exceptional ice sculptures that not only meet but exceed clients' expectations, leaving a frozen impression that will be cherished for years to come, like timeless memories preserved in ice.

● Drive formulation, manufacturing, and oversight of diverse botanical products, including tinctures, oils, teas, powders, and fungi-based products, while managing all aspects of the business, such as marketing, product design, web development, and research and development on botanical medicine. ● Lead bi-monthly educational wild plant walks, empowering attendees with knowledge about the natural world and sustainable harvesting practices. ● Provide personalized herbal consultations, offering tailored recommendations and solutions for clients seeking natural remedies. ● Facilitate a weekly virtual learning community, featuring guest speakers from traditional plant medicine systems, fostering knowledge-sharing and cultural exchange.

The Green Initiative project aimed to promote sustainable natural resource management in rural Jamaican communities. I provided technical leadership, oversight, and guidance for community projects, enhancing the capacity of organizations and community members in environmental and agricultural practices.I conducted training programs on sustainable farming techniques like Integrated Pest Management (IPM) and made recommendations for improving farming practices. Sustainable school gardens were implemented to promote food production and conservation, with advice provided on farming practices for long-term sustainability.Co-managing livelihood diversification projects, I delivered comprehensive training on sustainable apiculture (beekeeping) for farmers and 4-H club students. I offered suggestions to improve farming practices and farmland use to support sustainable agriculture.To further support sustainable farming, permaculture demonstration plots were established, showcasing innovative concepts like vermicompost systems and Sloping Agricultural Land Technology (SALT). Conservation practices were adopted, enhancing farmland use for long-term sustainability.Partnerships and networks were strengthened through workshops, lectures, and demonstrations, fostering collaborations and community engagement in improving farming practices and farmland use.Additionally, I enhanced the organizational capacity of environmental and agricultural organizations by introducing new concepts and supporting farmers in improving their practices and optimizing farmland use for long-term sustainability.In the two rural communities, I engaged, empowered, educated, and trained community members to actively participate in sustainable natural resource management. By promoting sound environmental and agricultural practices, I contributed to the Green Initiative's goal of enhancing sustainable practices and fostering community resilience.

● Oversaw all operations of this business; work averaged between 40-60hrs per week.Handled advertising and marketing, accounting, and payroll for two employees.● Spearheaded and managed all business-related decisions and transactions. Excelled inplanning, forecasting, setting objectives, and determining courses of action - this includessite visits, customer quotes, garden and landscape designs and implementation, andequipment inventory and maintenance.● Created custom-built sustainable gardens for clients at their homes, businesses, orschools.● Conducted site analysis for arborist care for tree trimming, pruning, removal, andplanting.● Provided permaculture design services and sustainable garden consultations.● I facilitated the installation of both edible and ornamental landscape designs. I taughtover fifty workshops on agroforestry, soil conservation, organic, sustainable agriculture,and permaculture design with an average of ten to twenty attendees.

● Co-managed and maintained 'Ulu Garden,' a sustainable and horticultural living space at Lyon Arboretum, promoting environmentally friendly practices, resulting in a significant increase in biodiversity and flourishing plant life.● Demonstrated self-motivation and initiative by independently performing a wide range of tasks with minimal supervision, including organic fertilization, mowing, lawn care, planting, plant propagation, weeding, watering, and management of food garden areas, leading to enhanced garden aesthetics and improved overall sustainability.● Spearheaded the establishment of a permaculture food forest, revolutionizing the arboretum's diversity and sustainability, which not only provided a rich ecosystem but also served as an educational model for visitors and stakeholders on the potential of innovative gardening techniques.● Utilized acquired donations and local recyclable materials to overhaul gardening practices, showcasing resourcefulness and creativity in sustainable garden management, resulting in reduced waste and a more environmentally conscious approach.● Assumed responsibility for day-to-day operations of 'Ulu Garden,' including maintenance, displays, and demonstration areas, ensuring a visually appealing and well-managed environment for visitors and stakeholders, thereby fostering a deeper appreciation for sustainable practices and inspiring environmentally friendly actions.

● Directed and managed all aspects of landscaping, gardening, and design for the restaurant, resulting in a well-maintained and visually appealing outdoor environment.● Implemented sustainable growing practices, such as organic pest control and irrigation repair and installation, leading to a successful transition towards environmentally friendly methods and reducing the use of harmful chemicals.● Established a small shade house for herb, vegetable, and ornamental plant production, utilizing grafting techniques for fruit trees and seed propagation. This initiative resulted in a diverse and thriving plant collection, diversifying the restaurant's offerings and providing a sustainable source of fresh ingredients for culinary preparations.● Conducted a comprehensive flora identification survey and meticulously categorized and labeled all significant plants throughout the premises, facilitating easy identification and maintenance, allowing patrons and guests to appreciate the beauty and uniqueness of the landscaping while strolling through the restaurant's grounds.● Implemented a compost system for sustainable waste management and led beautification efforts, resulting in improved waste reduction and recycling practices. This initiative minimized the environmental impact of the restaurant's operations while creating an inviting and visually appealing environment for customers and guests, enhancing their overall dining experience.

● Led the development of a 3000 sq. ft campus garden in collaboration with the American Institute of Architecture Students (AIAS), demonstrating strong project management skills from conception to completion.● Organized and facilitated a campus garden planning committee, consisting of administrators, faculty, staff, and students, ensuring effective coordination and progress through bi-weekly meetings over a three-month period.● Coordinated logistics for building materials and served as the project's construction facilitator, overseeing construction activities and ensuring timely completion of the garden.● Supervised and guided a team of seven to ten students, providing valuable training on sustainable food growing, raised bed construction, seed conservation, plant propagation, food forest development, and soil health management, fostering environmental consciousness and promoting sustainable food production methods.● The garden, named "The Mkpong Garden," established in 2013, stands as a testament to the successful project management and enduring impact of the project, continuing to serve its purpose to this day.