493: Scott Murray on Active Carbon Sequestration
89: Candy Lesher on her Pool-to-Garden Transformation
Don’t miss an episode! Click here to sign up for weekly podcast updates.
Candy is self-taught chef, instructor, writer and speaker, who has been inducted into Arizona’s Culinary Hall of Fame and hosted and produced Food & Life Television for 3 years. She is now shifting her direction to helping others as a Culinary Wellness Coach; assisting those who have been diagnosed with health issues to transition into a healthier culinary lifestyle and make those changes both enjoyable and sustainable. She believes that growing (and cooking) their own food can be a big part of every “healthier lifestyle” success! Listen in for her experience transforming her swimming pool into a thriving urban garden!
Candy is our featured farmer for this month! Learn more about her story here.
A book that was influential for her in this process: Finding God’s Will: Seek Him, Know Him, Take the Next Step
Where can you find Candy?
Candy@clesher.com
Related posts
More and more people are filling in their pools due to the cost and environmental impacts. Using the space for a vegie garden is always a great option. It can be taken a step further, though.
Here in the desert climate of Phoenix, rain is a precious resource. I saw the opportunity to conserve this resource.
Four years ago, when I converted my pool, I didn’t cut drains in the bottom. I just filled the pool with concrete slabs and large boulders that have many voids. Then I directed my roof gutters into the pool and mounted a hand pump on the pipe connected to the filter drain at the bottom of the pool. Now I can pump out clear, clean water whenever my plants look thirsty. I’m sure that some of the nearby fruit trees are dipping their toes into the water.