About Dani de Ruyter

Climbing Grand Teton: GTNP
Climbing Grand Teton: GTNP

Born and raised on Cape Cod, MA, then receiving my undergrad in Vermont I enjoyed watching seasons come and go in New England.  My love for nature grew, guiding me deeper into the elements of the mountains.

I moved West into Washington, Montana and Wyoming, digressing my studious career and focusing on ski mountaineering. I studied weather patterns and climate effects primarily to make life/death decisions in the mountains.  Not knowing that this self-taught permaculture technique of PATO (Protracted And Thoughtful Observation) would be a skill I now apply in designing garden spaces. 

After 10 years of striving as a ski bum, I realized I wanted to practice a more sustainable lifestyle. I wanted to find my roots of simplicity and function by growing my own food and sustaining myself while sharing with others.

Homesteading, Seed Saving Kale
Waiting to Seed Save Kale

In 2011, I moved to California and received my PDC (Permaculture Design Certificate) from Occidental Arts and Ecology. I’m currently working towards my Masters in Permaculture Design at Gaia University with my focus on edible food forests as well as traditional gardening utilizing permaculture methods and morals. My passion is designing and creating foraging spaces and microclimates to grow food systems that expand the realm of possibilities for any given climate zone.

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I also received my 200 hour yoga teacher certificate in December 2012.  I feel that a strong connection to oneself creates a stronger connection to the earth. By deepening my yoga practice and inviting others in, a collective energy can harbor a comforting space to share knowledge and approach new ideas.

Now, 2016, I’m heading into the 3rd season designing and creating a farm on my land in Cape Cod, MA.  My family and I are dedicated to creating a sustainable homestead using the attributes of a diverse landscape.  We grow annual veggies for our restaurant, 1620 Brewhouse, located in Provincetown, MA.  Beyond supplying a restaurant, we focus on perennial edibles such as raspberries, blueberries, herbs, apples and even hops.  We manage our time with harvests so we can can, dry, preserve, and store all our bounties.  We have bees, and chickens; and someday look forward to stewarding goats.  Together, all these elements have many functions that support each other.

*Permaculture: Ecologically based design methodology for creating regenerative, sustainable human settlement through pattern, process and time.  In other words: Applying patterns from Nature’s example to great a self-sufficient system that benefits all that are involved.

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