I joked about becoming a stowaway when the Waterpod, an eco-art-science barge touring New York City this summer, came to Queens. Turns out the crew was serious about hospitality, and it included a taste of the future.
This week, on the Waterpod's final day open to the public, I went to find out how the project had gone. My plan was to meet Waterpod mastermind Mary Mattingly, look around, take notes, and peace out. Then she kindly invited me to stay for dinner with the remaining crew. It's hard to say no to ripe vegetables from vines at your fingertips.
Gathered in the well-used kitchen, co-curator Ian Daniel and graywater specialist Andrew Carter contemplated post-barge living. Mattingly prepared a giant yellow squash to go on the rocket stove and reflected on how she'd adjusted the experimental ecosystem.
"I think there's a confidence about [the] ability to be self-sustaining that I have now, and a lot of people who come on board do," she said before we all dug into brown rice, seasoned cooked squash, and spicy marinated eggplant, tomato, and green pepper salad. If rising ocean levels force us to figure out how to float, it might not be an entirely bad thing. Especially if the food tastes like this.
For more, check out the audio slideshow:
Photo: Mary Mattingly rocks the rocket stove. Credit: Alyssa Danigelis.
ADDITIONAL COVERAGE
Blog: Waterpod People Take Manhattan
TreeHugger: Waterpod Demonstrates Self-Sufficient, Sustainable Living
New York Times: Life, Art and Chickens, Afloat in the Harbor
Tags: Food Sources, Green Tech, Off The Grid, Waste and Recycling, Water
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