About Us
the Mission
Consciously design an agriculturally productive ecosystem that satisfies the nutritional, agricultural, and spiritual needs of the community.
the Vision
An island, and world, where every person’s production and consumption decisions honor their responsibility to Mother Earth and one another.
The Project
The Farm
Free Up Farm is a 7-acre farm at 1,600 ft. above sea level nestled at the base of Dominica's largest peak (and inactive volcano) Mourne Diabolotin. We have over 300 trees planted, an assortment of unique fruit and medicinals including Cacao, Mangosteen, Soursop, Moringa and Neem. The farm will serve as a demonstration site for the sustainability and profitability of permaculture and organic farming methods.
We have partnered with the local rotary club, hotels, restaurants and have begun talks about introducing permaculture into local primary and secondary schools. A start-up grant from Northeastern University has helped manage and support the farm in its mission to serve as an education center, a source of income for the a agricultural community and a gateway to a more resolute chapter for the Nature Island of the Caribbean.
Moringa & Climate Resiliency
We care deeply about Dominica, and the fate of similar nations that are having to manage the chaos of changing climate. Growing cycles and market demand for dried Moringa leaf will help build resiliency.
One of the cornerstones of the permaculture methodology is the emphasis on diversity. Diversity fosters the environment for resiliency. We have had many discussions with farmers on the island who relied solely on citrus, coffee, and banana harvests; most saw their crops decimated with tropical storm Erika and what remained of their tree crops completely blown away by Maria a couple years later.
Free up Farm showcases the awesome variety that exists in Dominica while specializing in climate-resilient cash crops and appropriate design systems to brace for a seasonal storm season. "You have to have a back-up for your back-up," was what we learned from a local eco-lodge owner.
