Chris Michlewicz, Author at Hydroponic Container Farms and Mushroom Farms

Strengthening Economies, Food Security Through Local Farming

It comes as no surprise that localized production of fresh produce offers a transformative approach to improving access to healthy foods in urban, suburban and rural communities. The means of achieving such gains, however, includes some tech-driven elements that will help us collectively plan ahead for our food-production future.

In many areas — especially low-income neighborhoods and remote regions — grocery stores are scarce or stocked with mostly processed, shelf-stable items. By growing food closer to where people live, whether through urban farms, community gardens or container-based systems, these gaps in access can be addressed directly. Local production empowers communities to bring fresh, nutrient-dense fruits and vegetables into areas that have long been considered food deserts.

One of the primary benefits of localized food systems is the shortened supply chain. Traditional food distribution often involves long-haul transport, multiple handling points, and significant delays from farm to plate. Local production drastically reduces this distance, improving both the freshness and nutritional value of produce. Additionally, fewer intermediaries means reduced transportation costs and waste, which can make fresh food more affordable and consistently available, especially in areas prone to supply disruptions or economic instability.

Localized agriculture also fosters greater food diversity and cultural relevance. Unlike national retailers that carry standardized offerings, local growers can tailor their crops to reflect the preferences and traditions of the surrounding community. This ensures that residents have access to foods that resonate with their heritage and culinary practices, increasing the likelihood that fresh, healthy options become part of everyday meals. It also offers opportunities for community input in crop selection, deepening the connection between people and the food they consume.

Beyond access, local food systems contribute to education and community engagement. School gardens, neighborhood farms and mobile container units serve as interactive classrooms where children and adults alike can learn about nutrition, agriculture, and sustainability. These hands-on experiences instill a deeper understanding of where food comes from and how it supports physical and environmental health. Over time, these lessons can lead to improved eating habits and a greater appreciation for healthy living, especially among younger populations.

FarmBox Foods Training Team with Customers in Montego Bay, Jamaica

This creates a virtuous cycle where food access and economic vitality grow hand in hand.

Perhaps most importantly, localized production enhances food security and resilience. Whether it’s an urban neighborhood affected by climate change, a rural town facing supply chain delays, or a suburban community preparing for future disruptions, decentralized food systems ensure a more stable and responsive supply of healthy food. With tools like container farming and controlled-environment agriculture, year-round access to fresh produce becomes a reality even in areas with challenging climates. In a world where food equity and sustainability are increasingly urgent, localized production stands out as a practical, scalable solution.

CEO Rusty Walker Recognized As Small Biz Leader

We’re happy to announce that our CEO, Rusty Walker, is among the first class of Small Business Leader Award winners from the Denver Business Journal. Nominees were judged on the impacts they have as a leader of their organization and the business community. He was honored during a ceremony in Denver on May 22 and featured in a special section of the DBJ the following day.

CEO Rusty Walker pictured on stage holding his Small Business Leader Award and standing next to Denver Business Journal Publisher Keith Dennis and Aubrey Ebbs, executive vice president of FirstBank, on May 22, 2025 — FarmBox Foods CEO Rusty Walker, center, with Denver Business Journal Publisher Keith Dennis and Aubrey Ebbs, executive vice president of FirstBank, on May 22, 2025.

Anyone who knows Rusty knows that he is all about relationships, whether it’s with customers, partners, vendors, colleagues, advocates or friends. It’s those strong relationships — some of them decades old — that have served him well throughout his influential and distinguished career as CEO of FarmBox Foods and president of Absolute Logistics, among other positions. There are few (if any) more deserving of this recognition, and we collectively tip our hats to the captain of this FarmBox ship.

Statement on the Closure of Freight Farms

We recognize that the recent news about the bankruptcy filing by Freight Farms has resulted in a lot of discussion and speculation. We respectfully acknowledge the many years of hard work that their employees, stakeholders and customers put into finding a more sustainable path to produce healthy food. Freight Farms played a significant role in developing some of the first automated modular farm systems and putting the industry on the map.

Even with big changes in our sector, we firmly believe the future of our company and the controlled-environment agriculture industry is sound. FarmBox Foods has been a privately funded company since our inception in 2017, and that has allowed us to put the customer first.

We’ve spent considerable time aligning our operations with our core values: a relationship with each customer through the life of their farm, quality craftsmanship, user-friendly design, and a focus on helping feed communities. This model has proven resilient, and our commitment to supporting customers through high-quality service and solutions remains unchanged.

We’ve also followed an intentional and measured strategic growth plan that has served us well. We’ve continued to innovate and introduce new product lines, including a Gourmet Mushroom Farm that is a strong profit center for customers.

We’ve always considered Freight Farms an industry peer and we’re grateful for their contributions to advancing a technology that will continue to have positive real-world impacts for years to come.

If you are a Freight Farms customer or partner and have questions regarding potential support, partnerships or opportunities with FarmBox Foods, please direct all inquiries to the form on our website.

Using Tech to Improve Food Access, Reduce Supply Chain Impacts

There are countless ways in which today’s tech can help mitigate long-standing challenges related to food access, food waste and environmental impacts associated with our food supply chain.

Long-distance food supply chains present significant environmental considerations. Transporting food over great distances, especially by air, results in high greenhouse gas emissions, with air freight producing up to ten times more CO₂ than sea or land transport. Additionally, the intensive farming practices needed to meet global demand often strain natural resources such as land, water and energy. While the concept of “food miles” sometimes oversimplifies the environmental impact by focusing only on transportation distance, it remains clear that long-haul shipping contributes substantially to climate change. But in this day and age, innovations in food production make it possible to farm within a few miles of the consumer.

Operational vulnerabilities are another major downside of extended food supply chains. These complex networks are susceptible to disruptions caused by geopolitical conflicts, natural disasters or pandemics, which can sever supply links and lead to shortages. The reliance on lean inventory systems and limited refrigeration capacity further exacerbates these risks during crises. Moreover, the complexity of multi-tier supply chains makes traceability difficult, delaying responses to contamination or safety issues and increasing the risk to consumers.

Food quality and safety also suffer in long-distance supply chains. Extended transit times and inconsistent temperature control increase the likelihood of microbial contamination, such as Salmonella or E. coli outbreaks. Perishable goods, even when refrigerated, often experience a decline in freshness and nutritional value during prolonged transport, which can reduce consumer satisfaction and increase food waste.

Economic and social challenges arise from the dominance of large retailers in global supply chains. These powerful entities often prioritize cost reduction over sustainability, creating power imbalances that disadvantage smaller suppliers. These long supply chains also tend to obscure unethical practices, including forced labor or poor working conditions in upstream production stages. The pressure to standardize products for global markets also diminishes regional food diversity and undermines traditional artisanal food practices.

That being said, implementing sustainability measures within long-distance food supply chains presents some barriers. Smallholder farmers and lower-tier suppliers often lack the resources, knowledge or incentives to adopt eco-friendly practices such as crop rotation or composting. Infrastructure gaps and limited coordinated investment in sustainable technologies further hinder progress. These challenges highlight the difficulty of balancing the benefits of global food access with the need for resilient, ethical and environmentally responsible supply networks.

Controlled-Environment Agriculture: A Crash Course

Let’s start from the beginning.

Controlled-environment agriculture (commonly known as CEA) is a method of growing crops in an enclosed environment where climate parameters such as temperature, humidity, lighting and watering schedules, CO2 levels and nutrient delivery are precisely regulated. The goal is to create optimal growing conditions year-round, regardless of what’s happening outside.

HVAC systems regulate temperature and humidity, while LED or high-pressure sodium grow lights provide consistent light intensity and spectrum, mimicking natural sunlight. In hydroponics, plants are fed a nutrient-rich water solution and grow without soil (FarmBoxes typically utilize coco coir plugs as the substrate). In aeroponics, roots are suspended in the air and misted with nutrients, and aquaponics combines hydroponics with fish farming, using fish waste as plant fertilizer.

In concert with software, sensors placed in key areas within the farm monitor and adjust temperature, humidity, pH and nutrient levels in real time. Closed-loop irrigation systems reduce water usage, and energy requirements are nominal when compared with traditional outdoor growing. Of course, there will always be a need for conventional farming methods. After all, no one will be growing 8-foot-tall corn stalks (for example) en masse in an indoor environment for a variety of reasons.

CEA promises year-round crop production, a critical tool for those living in locales that don’t support food production due to climate conditions, poor soil, limited growing seasons or other factors. This is done without pesticides, and operators of CEA units often see high yields and faster growth cycles while using less land area. Hyper-localized food production results in decreased transportation emissions, helps the harvested goods retain their shelf life and full nutrient density, reduces supply chain vulnerabilities, and protects against common diseases that can wipe out an entire season’s worth of crops in short order.

Emerging trends in CEA include increasing use artificial intelligence to optimize yields, detect plant diseases and predict ideal harvest times. Meanwhile, more CEA farms are integrating renewable energy sources to lower costs and carbon footprints.

It’s worth noting that controlled-environment ag goes beyond just plants. Amateur mycologists have spawned businesses that focus on commercial-scale production of fungi, including the sought-after varieties such as lion’s mane, oysters, chestnuts, enoki and king trumpets.

These farms that allow for sustainable food production are being used in a multitude of industries, including education, grocery, food service, nonprofit, residential, workforce development and hospitality, and are bolstering food system resiliency for islands and people living in remote areas.

Indoor farms are not the entire solution for feeding our growing global population, but they’ll be a critical cog in the machine as we navigate an unpredictable food-production future.

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Ops Support Manager Named One of Colorado’s Leaders in Ag

Nick Brooks, operations support manager for FarmBox Foods, was named by the Denver Business Journal as one of the 20 leaders in agriculture for the whole state of Colorado. He was honored at a ceremony on March 20 at CSU-Spur.

Nick joined us as an intern in mid-2022 while he was still studying agricultural business at Colorado State University. He’s become a valuable part of our team, running farms on our campus in Sedalia, Colo., and training customers on how to grow successfully in our FarmBoxes. Congratulations, Nick! This is a well-deserved recognition!

We also want to mention that another member of FarmBox Foods’ extended family, Don Richards, was announced as one of the honorees this year, too. Don is one of the nicest people you’ll ever meet and, as an active member of the local farm bureau, he advocates for farms and farmers of all types. We’re immensely grateful to have his unwavering support. Congratulations, Don!

Fun Recipes to Try With Lion’s Mane Mushrooms

There are hundreds of ways to enjoy fresh lion’s mane mushrooms. This unique fungi often serves as a meat substitute, and its one-of-a-kind texture leaves lasting memories. Below are some fun recipes to try for bruschetta, tacos, stir fry, pasta, crab cakes and omelettes – all using lion’s mane!

Lion’s Mane Tacos

Ingredients:

1 lb lion’s mane mushrooms, shredded
2 tbsp olive oil
1 packet taco seasoning (or 1 tsp each of cumin, smoked paprika, chili powder, garlic powder, and onion powder)
½ cup vegetable broth or water
1 cup shredded lettuce or cabbage
½ cup guacamole or avocado slices
½ cup pico de gallo or salsa
¼ cup sour cream (or dairy-free alternative)
6 small corn or flour tortillas

Instructions:

Heat oil in a pan over medium heat.
Add shredded lion’s mane mushrooms and sauté for 5-6 minutes.
Stir in taco seasoning and vegetable broth, cooking for another 2-3 minutes until well-coated and slightly crispy.
Warm tortillas on a dry skillet or in the oven.
Assemble tacos with the sautéed mushrooms, shredded lettuce, guacamole, pico de gallo, and sour cream.
Serve immediately with lime wedges on the side.

Jerk Lion’s Mane Bruschetta

A smoky, spicy twist on classic bruschetta, perfect as an appetizer or snack.

Ingredients:

For the Jerk Lion’s Mane Mushrooms:

1 cup lion’s mane mushrooms, shredded or torn into bite-sized pieces
1 tbsp olive oil
1 tsp jerk seasoning (store-bought or homemade – see below)
½ tsp smoked paprika
1 clove garlic, minced
½ tsp soy sauce (or coconut aminos for a milder taste)
½ tbsp lime juice
½ tsp brown sugar or honey
½ tbsp fresh thyme (or ¼ tsp dried thyme)

For the Bruschetta:

1 small baguette, sliced into ½-inch thick pieces
2 tbsp olive oil (for brushing the bread)
1 garlic clove, halved (for rubbing on toast)
¼ cup cherry tomatoes, finely diced
2 tbsp fresh basil, chopped
¼ tsp salt
¼ tsp black pepper
¼ cup shredded cheese (optional – cheddar, gouda, or mozzarella work well)
1 tbsp balsamic glaze (optional, for drizzling)

Instructions

Prepare the Jerk Mushrooms:
- Heat olive oil in a pan over medium heat.
- Add shredded Lion’s Mane mushrooms and sauté for 2-3 minutes.
- Stir in garlic, jerk seasoning, smoked paprika, soy sauce, lime juice, and brown sugar.
- Cook for another 3-4 minutes until mushrooms are golden and slightly crispy.
- Remove from heat and set aside.

Toast the Baguette Slices:

- - Preheat oven to 375°F (190°C) or use a grill pan.
  - Brush both sides of baguette slices with olive oil and place them on a baking sheet.
  - Toast for 8-10 minutes or until golden brown.
  - While warm, rub each slice with a halved garlic clove for extra flavor.

Assemble the Bruschetta:

- - - Mix cherry tomatoes, basil, salt, and black pepper in a bowl.
    - Spoon the sautéed Jerk Lion’s Mane mushrooms onto each toasted baguette slice.
    - Top with the tomato-basil mixture.
    - Sprinkle with cheese, if using, and broil for 1-2 minutes until melted.

Finishing Touches:

- - - - Drizzle with balsamic glaze for a sweet contrast to the spicy jerk seasoning.
      - Garnish with extra fresh basil and serve warm.

Enjoy this unique fusion of Caribbean spice and Italian-style bruschetta!

Lion’s Mane Pasta

Ingredients:

1 lb. lion’s mane mushrooms, shredded
12 oz pasta (linguine, fettuccine, or spaghetti)
3 tbsp olive oil
3 cloves garlic, minced
½ tsp red pepper flakes (optional)
½ cup white wine or vegetable broth
1 tbsp lemon juice
½ cup grated Parmesan (optional)
2 tbsp fresh parsley, chopped
Salt and black pepper to taste

Instructions:

Cook pasta according to package instructions. Reserve ½ cup of pasta water before draining.
In a large pan, heat olive oil over medium heat.
Add lion’s mane mushrooms and sauté until lightly browned (5-7 minutes).
Stir in garlic and red pepper flakes, cooking for another minute.
Deglaze with white wine or vegetable broth, letting it reduce for 2 minutes.
Add cooked pasta, lemon juice, and reserved pasta water as needed to loosen the sauce.
Toss with Parmesan (if using) and fresh parsley.
Serve hot with extra Parmesan and black pepper.

Lion’s Mane Crab Cakes

Ingredients:

2 cups lion’s mane mushrooms, finely shredded
1 egg
¼ cup mayonnaise
½ cup panko breadcrumbs (plus extra for coating)
2 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning (or a mix of paprika, celery salt, and cayenne)
½ tsp garlic powder
½ small onion, finely chopped
1 tbsp fresh parsley, chopped
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil (for frying)
Lemon wedges, for serving

Instructions:

In a bowl, mix shredded lion’s mane mushrooms with egg, mayonnaise, Dijon mustard, Worcestershire sauce, and seasonings.
Stir in onion, parsley, and panko breadcrumbs.
Form small patties and coat them in additional panko for extra crispiness.
Heat olive oil in a skillet over medium heat.
Fry the cakes for 3-4 minutes per side until golden brown.
Serve with lemon wedges and tartar sauce.

Lion’s Mane Mushroom Omelette

Ingredients:

1 cup lion’s mane mushrooms, diced or torn
3 large eggs
2 tbsp butter or olive oil
¼ cup shredded sharp cheddar (or your favorite cheese)
¼ tsp salt
¼ tsp black pepper
1 tbsp chopped chives or green onions

Instructions:

Heat butter in a skillet over medium heat.
Add lion’s mane mushrooms and sauté until golden brown (5-7 minutes).
Whisk eggs with salt and pepper in a bowl.
Pour eggs over the mushrooms in the skillet, tilting the pan to spread them evenly.
Once the edges start to set, sprinkle cheese on top.
Cook for another 2 minutes until the omelette is fully set but still soft in the middle.
Fold the omelette in half and slide it onto a plate.
Garnish with chives and serve hot.

Lion’s Mane Stir Fry

Ingredients:

1 lb. lion’s mane mushrooms, torn into bite-sized pieces
2 tbsp olive oil or sesame oil
1 bell pepper, sliced
1 cup broccoli florets
1 carrot, julienned
2 cloves garlic, minced
1 tbsp fresh ginger, grated
3 tbsp soy sauce
1 tbsp oyster sauce (optional)
1 tsp honey or maple syrup
½ tsp red pepper flakes (optional)
1 tbsp sesame seeds (for garnish)
2 green onions, sliced

Instructions:

Heat oil in a pan over medium-high heat.
Add lion’s mane mushrooms and sauté until golden brown (about 5 minutes).
Add garlic and ginger, cook for another minute.
Toss in the bell peppers, broccoli, and carrots. Stir fry for 3-4 minutes until vegetables are tender-crisp.
Mix in soy sauce, oyster sauce, and honey. Stir well to coat everything evenly.
Sprinkle with sesame seeds and green onions before serving.
Serve over rice or noodles.

Moving the Needle on Hunger, One Container at a Time

Food production is undergoing a radical transformation, with controlled-climate farming in shipping containers emerging as an innovative solution for age-old challenges.

This method involves growing crops inside repurposed shipping containers equipped with advanced climate control, hydroponic systems and LED lighting. By creating a fully controllable environment, farmers can optimize conditions for year-round cultivation, regardless of weather patterns or geographical location. As traditional farming faces mounting challenges such as climate change, soil degradation and unpredictable weather events, container farming presents a promising alternative that can boost food security and enhance agricultural resilience for communities around the world. And FarmBox Foods is here for it.

“We really do have a unique opportunity to move the needle in a positive direction, and tackle these struggles that people have faced for generations,” said Rusty Walker, CEO of FarmBox Foods, a Colorado-based manufacturer that also supports customers in their growing. “Putting ag technology into the hands of people who want to make a difference in their community has an exponential benefit that lifts people up in ways that we couldn’t have imagined when this company was starting out.”

One of the key advantages of controlled-climate farming is its efficient use of resources. Unlike traditional agriculture, which requires vast amounts of land and water, container farms can operate in urban spaces or areas typically unsuitable for farming. These systems use up to 95% less water than conventional methods and do not rely on harmful pesticides or fertilizers, making them more environmentally sustainable. The vertical stacking of crops within containers maximizes space efficiency, allowing farmers to produce large yields in small areas. This efficiency is particularly valuable as urban populations continue to grow, increasing the demand for fresh, locally sourced food.

Another transformative aspect of container farming is its ability to decentralize food production. Bringing farms closer to consumers reduces the need for long-distance transportation, thereby minimizing carbon emissions and food spoilage. Communities in food deserts — areas with limited access to fresh produce — can benefit immensely from the presence of container farms, which offer a reliable and consistent supply of nutritious food. This localized approach not only supports regional food systems but also strengthens community resilience during supply chain disruptions.

Looking ahead, the wide-scale integration of smart technologies will further enhance the impact of container farming. Innovations in data analytics, artificial intelligence and automation will allow farmers to monitor and adjust growing conditions in real-time, optimizing yields and reducing operational costs. As more companies, municipalities and nonprofits invest in and adopt these advanced systems, container farming has the potential to become a cornerstone of sustainable food production, reshaping how we think about agriculture and our connection to the food we consume. Through adaptability, efficiency and innovation, this food production model offers a scalable solution to feeding a growing global population while at the same time protecting the planet’s precious resources.

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Container Farming an Ideal Career Path for Military Veterans

The process of transitioning from active-duty military into a traditional business office setting is, for some, a daunting one. Luckily there is an option that marries procedure with technology, and those fundamentals result in something tangible. And edible.

Farming inside an upcycled, controlled-climate shipping container offers an environment rich with therapeutic benefits. It also provides the surrounding community with access to fresh veggies, ones that are grown locally by someone who takes great pride in their work. Building a indoor farming business, possibly by using a VA business loan for startup costs, is not just attainable, but it’s a practical solution for those who just can’t stomach a 9-5 grind in a stuffy office building.

VA business loans act as financial tools designed to assist veterans, active-duty service members, and, in many cases, their families in starting, growing or sustaining a business. While the U.S. Department of Veterans Affairs (VA) does not directly provide business loans, it collaborates with programs such as the U.S. Small Business Administration (SBA) to offer loan options with favorable terms for veteran entrepreneurs. One such option is the SBA Veterans Advantage Program, which provides fee reductions and competitive interest rates on popular loan types like the SBA 7(a) loan, used for working capital and equipment purchases, and the SBA 504 loan, intended for real estate and major fixed assets. Through these programs, veterans can access up to $5 million in funding.

Eligibility for VA business loans generally includes honorably discharged veterans, active-duty military personnel in the Transition Assistance Program, National Guard members, reservists, and military spouses, including those who have lost a spouse due to service-connected reasons. These loans offer several benefits, such as lower fees, flexible repayment terms, and access to capital for a variety of business purposes, including working capital, purchasing equipment, real estate acquisition, and even franchising opportunities.

To apply for a VA business loan, potential borrowers must prepare a comprehensive business plan that outlines their business model, financial projections and funding needs. Supporting documentation, such as proof of veteran status (e.g., DD-214 form), personal financial records, and business financial statements, is required. Applicants should identify participating lenders that offer SBA-backed loans and submit their applications for review. Upon approval, funds are disbursed for business use.

In addition to loan programs, veterans can access resources such as Veterans Business Outreach Centers (VBOCs), which provide mentorship, training, and guidance. Other financial assistance options include the Military Reservist Economic Injury Disaster Loan (MREIDL), which supports businesses affected by the deployment of essential employees. Some organizations also offer grants specifically for veteran entrepreneurs.

Those who are interested in exploring VA business loan options should research lenders and available resources to ensure the best fit for their business needs.

So, in short, fulfilling work after retirement from the military can be found inside a tech-assisted farm. For those who wish to explore purchasing a FarmBox and building a business around it, contact us for information that can help you put together a solid business plan.

Becoming a Farmer is Easier (and Cheaper) Than You Might Think

The word ‘farm’ usually evokes certain images. You might visualize vast open fields stretching toward the horizon, dotted with rows of crops or grazing animals. A red barn with a pitched roof, a silo standing nearby, and perhaps a tractor parked beside a weathered fence. We’re trying to broaden the definition, and give people the ability to farm in places that historically have not been able to support agriculture for one reason or another. With continuing climate shifts and general uncertainty regarding our ability to properly feed a fast-growing global population, our ag technology can provide a lifeline by introducing sustainable, hyperlocal food production wherever it’s needed. Watch the video about small-scale farming being an option, even for those who have no experience in agriculture.