Jim Atchison, the dude behind The Bug Farm, has kept fish on and off since he was six years old. Throughout his long love affair with fishes, Jim has kept as many as 280 aquariums. His hatchery was over 6000 gallons of water in 2000 sq feet of shop with over 1000 feet of airlines keeping nearly 16,000 fishes. The average water change in a day was about 1000 gallons. His website, www.livefoodcultures.com, attracts nearly 1.5 million visitors each year. Jim holds degrees in Art from the University of Idaho and is an honorary member of the Grimsby/Cleethorpe Aquarist Society in the UK.
Jim will be discussing the art of raising, harvesting and feeding live food cultures for fish in aquaria. He will detail when to use live foods and the proper application of the various cultures. The use of live foods can make your fish healthier, more colorful and prepare them for spawning. Please join us this Friday to listen to this fabulous presentation by the man behind the Bug Farm.
>Jim Atchison, the dude behind The Bug Farm, has kept fish on and off
>since he was six years old. Throughout his long love affair with
>fishes, Jim has kept as many as 280 aquariums. His hatchery was over
>6000 gallons of water in 2000 sq feet of shop with over 1000 feet of
>airlines keeping nearly 16,000 fishes. The average water change in a
>day was about 1000 gallons. His website, www.livefoodcultures.com,
>attracts nearly 1.5 million visitors each year. Jim holds degrees in
>Art from the University of Idaho and is an honorary member of the
>Grimsby/Cleethorpe Aquarist Society in the UK.
>Jim will be discussing the art of raising, harvesting and feeding live
>food cultures for fish in aquaria. He will detail when to use live
>foods and the proper application of the various cultures. The use of
>live foods can make your fish healthier, more colorful and prepare
>them for spawning. Please join us this Friday to listen to this
>fabulous presentation by the man behind the Bug Farm.
-- Dave Gomberg, San Francisco NE5EE gomberg1 at wcf dot com
All addresses, phones, etc. at http://www.wcf.com/ham/info.html -----------------------------------------------------------------
> >Jim Atchison, the dude behind The Bug Farm, has kept fish on and off
> >since he was six years old. Throughout his long love affair with
> >fishes, Jim has kept as many as 280 aquariums. His hatchery was over
> >6000 gallons of water in 2000 sq feet of shop with over 1000 feet of
> >airlines keeping nearly 16,000 fishes. The average water change in a
> >day was about 1000 gallons. His website, www.livefoodcultures.com,
> >attracts nearly 1.5 million visitors each year. Jim holds degrees in
> >Art from the University of Idaho and is an honorary member of the
> >Grimsby/Cleethorpe Aquarist Society in the UK.
> >Jim will be discussing the art of raising, harvesting and feeding live
> >food cultures for fish in aquaria. He will detail when to use live
> >foods and the proper application of the various cultures. The use of
> >live foods can make your fish healthier, more colorful and prepare
> >them for spawning. Please join us this Friday to listen to this
> >fabulous presentation by the man behind the Bug Farm.
> --
> Dave Gomberg, San Francisco NE5EE gomberg1 at wcf dot com
> All addresses, phones, etc. at http://www.wcf.com/ham/info.html > -----------------------------------------------------------------
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