Big things in small packages
Outnumbering human cells 3 to 1, the micro bacteria found on and within our bodies are the real change makers. Everything from physical wellbeing to mental clarity and longevity can be credited in part to the microbiology we come in contact with every day. That same microbiology is responsible for the operations and functions of ecological processes protecting and nourishing our planet. Simply put, micros are big.
Recent scientific studies have indicated the connection between a healthy gut microbiome and normal brain functions. Individuals who have a diverse, healthy populations of micro bacteria inside their gut are far less likely to develop anxiety, depressive symptoms, and chronic stress. micros introduces good bacteria into our bodies through Japanese mold-based fermentations (koji) traditionally made with rice and other ancient grains. This 3-day fermentation process fosters the growth of good bacteria in the body and in turn, our new little friends get to work improving our mental and physical health.
As above, so below the soil
Mycorrhiza fungi are the largest living organisms on earth. Single fungal networks can span hundreds of miles underneath the soil. They are responsible for the delivery of nutrients and water to plant roots, decomposition of leaves and trees, and the ecological process of life in nature, yet we are only aware of about 10% of its kingdom.
These microscopic systems are quite literally the fabric of life. Without them, our ecosystem would collapse under its own weight. Since the dawn of modern agriculture, mycorrhiza networks have been unable to grow and thrive due to tilling, discing, and various conventional farming practices resulting in poor quality soil and nutrient deficient produce. micros provides educational workshops and classes for those who are interested in growing their own food and eating a healthier, nutrient dense diet. Through no till/dig gardening practices, we can build back high quality soil and the fungal networks found within them.
Haruna Deasy
Koji Educator
Haruna moved to Los Angeles, CA in 2105 after studying traditional Japanese culture and working at Kimono Shops in her hometown of Osaka, Japan. Shortly after meeting her soon to become husband Patrick, Haruna decided to follow her passion of Japanese culture and began sharing it with those in the States.
In 2017, Haruna returned home to Osaka to formally study koji and become a Certified Koji Creator. Since then, she has been making koji and koji-based products for those who are interested in mold based fermentation and umami filled products.
Her mission to support regenerative farming practices and local economies has led her to source her koji spores directly from Moyashi-ya (“growers”) in Japan as well as local organic rice growers in California. By producing and sharing heathy probiotic rich foods, Haruna aims to create a community that contributes to the earth and fosters individual and communal wellbeing.
Patrick Deasy
Nature Papa
Patrick has been farming professionally for over 7 years throughout California. Beginning on a 2-acre culinary garden, Patrick began to observe the ecological cycles present in nature and the need (or lack thereof) for human intervention.
Patrick went on to become the head farm manager at Stonebridge School in Napa where he put into practice no till farming methods in order to increase yields, build microbial life in the soil, and spend less time weeding and more time growing. Patrick became intimately connected with nature’s ecological dance and decided to become a lifelong student of nature instead of trying to impose his will on her.
After managing crops and staff at The Restaurant at Meadowood in St. Helena, Patrick developed the MicroFarm with his wife Haruna in the mountains above Napa Valley. Now he teaches others about the benefits of building biology in soil and how to develop productive small farms without the need for acres of land. His belief and confidence in no till’s ability to repair environmental damage and build healthy farms are what motivates his workshops and classes.
