The faculty at Technical Institute for Indoor Gardening share knowledge of sustainable soil and hydroponic gardening practices through instruction and commissioned projects. Two gardeners with more than 50 years of combined experience teamed with 3rd Street Hydroponics to create classes and workshops ranging from pest control and composting to greenhouse construction. Teachers aim to reduce carbon footprints through their curriculum, and share their knowledge with the public via an ever-changing program of events, such as free hydroponic gardening fairs. The Institute also heads construction and development of the Oakland Organic Gardens, which aims to enable urban gardening while employing only renewable energy sources such as wind, solar, water, and a golden retriever's love.
Rock & Rose Landscapes is an eco-friendly landscape design, installation, and maintenance firm that plants beds with climatically adapted foliage and feeds natural lawns and meadows with organic fertilizers. During a landscaping consultation, Rock & Rose's professional lawn pamperers will discuss specific, site-appropriate plans to reimagine boring backyards and weed-throttled gardens as well-manicured Edens. Ninety minutes is usually enough time to cover all aspects of a project—such as overall design, budget, and maintenance—and definitely enough time to cover the cultural significance of red-capped garden gnomes. While not included in today's deal, Rock & Rose also offers garden installations and on-going maintenance for clients who opt to implement proposed landscaping plans.
Sun Fat Seafood Company is so stripped-down and no-nonsense that upon walking in, your nostrils will be as empty as the walls. Vigilantly clean and spare, this old-school fish monger prides itself on having about two dozen varieties of the cheapest oysters the Pacific can offer, along with other shelled swimmers flown in from around the world. Front-window posters of Arctic and Southern fish and crustaceans are the only nod towards décor. The rest is fluorescent lighting, ceiling fans, walls of tanks full of three-pound lobsters and row upon row of fish on beds of granulated ice. The staff knows sushi-grade seafood from its imitators, and provides some of the best fish the sea has to offer.