Author: Chris Michlewicz

Family-Run Hydroponic Farm Takes Root in Nebraska

A local family is celebrating the launch of a new business centered around serving the Platte Valley community sustainably grown greens using an indoor vertical hydroponic farm.

Thirsty Roots Farm (‘TRF’) is a controlled-climate, water-efficient, tech-assisted vertical hydroponic farm housed inside an upcycled shipping container and is able to grow food year-round.

TRF is a multi generation family business owned and operated by the Kerrs: Jarod, Maggie, Jim, and Nancy. Jarod (2011 Scottsbluff High School alumni) and Maggie Kerr provide the business expertise and entrepreneurial spirit that have brought this innovative vision to life. Jim and Nancy Kerr bring lifelong growing expertise as members of farming families and firsthand knowledge of the Scottsbluff community as residents for over 40 years. Together, they started Thirsty Roots Farm to bring fresh, local, sustainable greens to communities and are starting right here with ROOT 1. This hydroponic farm will look to supply produce to local businesses in order to increase their reach and serve as many people these delicious greens as possible.

As of this week, TRF has launched a partnership with Powerhouse on Broadway, which is located in the City of Scottsbluff and recently opened their doors in January. Unsurprisingly, it is also owned by a longtime local family, Kerri and Dave Schaff. Powerhouse on Broadway specializes in farm-to-table dishes, making Thirsty Roots Farm a premiere partner to serve customers greens grown 4 miles down the road instead of 2,000 miles across the country. The excited growers and chefs have come together to develop specialty salads that will offer patrons a fresh and exciting dining experience. The deep color, variety of textures, and explosion of flavor in the greens combined with the creative vision of the chefs showcase a summer menu to truly be excited about. Also, the flavors extend beyond the salad bowl to their cocktail menu featuring edible flowers and fresh herbs jazzing up their libations. Pro tip: salads and cocktails are best enjoyed on the primetime Powerhouse on Broadway patio right on the new 18th Street Plaza.

The Kerrs are proud to begin their entrepreneurial journey with ROOT 1 to bring nutritious produce to this community that deserves high quality food and introduce a concept whereby residents can access fresh, locally-grown food at their favorite establishments all year long. This vertical hydroponic farm, built by FarmBox Foods, is helping share the family’s passion and experience of growing nutrient-dense, delicious food while celebrating their roots.

As Thirsty Roots Farm broadens its offerings in ROOT 1, it will announce additional partnerships and make items available to customers through its online store. Follow along on their journey by liking ‘Thirsty Roots Farm’ on Facebook, following them on Instagram @ThirstyRootsFarm, or by visiting their website www.ThirstyRootsFarm.com

About Thirsty Roots Farm

Thirsty Roots Farm is sustainability, community, and nutrition conveniently combined into a climate-controlled steel container. We are relentlessly striving to solve the problems of food availability and quality with year-round bountiful harvests as close as your nextdoor neighbor. Through innovation and a dedication to the small-scale farm systems sewn into the roots of our history; Thirsty Roots is empowering small businesses and communities to take the quality and availability of nutritious meals into their own hands.

FarmBox Foods Proud Sponsor of Dancing with the Pueblo Starz

FarmBox Foods was the proud “executive producer” of Dancing with the Pueblo Starz, which raised more than $75,000 for agtech programming.

The fundraising event at the Pueblo Convention Center benefitted Pueblo Diversified industries and Fresh Greens Colorado, an indoor farming operation in Pueblo that provides job opportunities for individuals with intellectual and developmental disabilities.

PDI and Fresh Greens Colorado are dedicated to supporting and empowering the community while becoming a catalyst for change. The donated funds will help transform the lives of these extraordinary individuals by enhancing their independence through vocational training and life skills development in a Vertical Hydroponic Farm built by FarmBox Foods. From job training to job placements, the money raised will support this hub where the whole community can connect, share experiences, and find a sense of belonging.

About PDI

Those with severe diverse abilities may need an additional hand-up in reaching their goals. PDI has a team that nurtures, supports, and guides the process, all driven by the individual. This team assists them in moving forward in life to their place of greatest comfort in work, home and recreation. We help our people leave limitations at the door through life-enhancing opportunities both in-house and within the community.

At PDI, our programs are specifically designed to provide a wide variety of choices and options, to engage both the body and mind. Because we are person-centered, we create the space for choice, ranging to serve younger individuals to those with more life experience; those who are independent to those who require more personalized care.

Each individual can choose from a wide array of activities and programming, include games and community outings, classes ranging from Spanish to cooking to computers, social skills activities, music and dancing lessons.

What Types of Plants Grow in a Vertical Hydroponic Farm?

We dedicated more than two years to research and development, figuring out what will and will not grow in our containerized Vertical Hydroponic Farm.

The following list is not meant to be all-encompassing, but rather provide a snapshot of the types of crops that we and our customers have focused on, like yellow onions, collard greens, kale, a range of different micro greens, bok choy, red leaf beet and watercress. Of course, we’re always experimenting and adding to the list.

Vertical hydroponic farm

Peppers

    • Jalapeno- Jefe, Jalafuego
    • Habanero- Helios, Paper Lantern
    • Serrano- Altiplano
    • Sweet Pepper- Lunch Box
    • Cayenne- Red Flame
    • Ghost peppers

Tomatoes

    • Slicer- Mountain Fresh
    • Grape- Verona
    • Cherry- Sakura

Lettuces

    • Romaine
    • Muir
    • Rex
    • Magenta
    • Rouxai
    • Red Butterhead
    • Green Butterhead
    • Green Star
    • Ezflor
    • Grazion
    • Red Oak
    • Tropicana
    • Frisee

Herbs

    • Cilantro
    • Parsley
    • Chives
    • Oregano
    • Prospera Basil
    • Genovese Basil
    • Purple Basil
    • Spicy Bush Basil
    • Dill
    • Lavender
    • Purslane
    • Mint

Greens

    • Rainbow Chard
    • Collard Greens
    • Red Vein Sorrel
    • Arugula
    • Dandelion
    • Golden Frills
    • Kale
    • Tatsoi
    • Red Kingdom
    • Spinach- Lizard, Space

Flowers

    • Viola
    • Marigold
    • Nasturtium

Cucumbers

    • Pickler- Excelsior

Beans

    • Bush Beans

Starters

    • Pumpkin- Jack O’Lantern
    • Sunflower- Giant, Skyscraper, Mixed Colors
    • Marigold- Crackerjack, French Double Dwarf

Edible Beats Announces Hydroponic BeatBox Farms At Vital Root

Edible Beats, the Denver-based restaurant group that includes Linger, Root Down, Vital Root, Ophelia’s and El Five, has announced the installation of a Hydroponic FarmBox by Colorado-based FarmBox Foods in the backyard of their plant-based Denver staple, Vital Root.

Edible Beats, the 100% Employee-Owned Denver-based restaurant group founded by Chef Justin Cucci, has announced the installation of a Hydroponic FarmBox by Colorado-based FarmBox Foods in the backyard of their plant-based Denver staple, Vital Root.

Coined BeatBox Farms, the hydroponic farm fits perfectly into the Edible Beats family, where a love of music and sustainability are at the forefront of every initiative. This specific initiative is a step towards providing all of their restaurants, including Root Down, Vital Root, Linger, El Five and Ophelia’s with their own homegrown fresh produce, adding to their over 50% locally sourced ingredients within Colorado. Embedded in the fabric of Edible Beats restaurants are their commitment to sustainability and waste reduction. From 100% wind-powered buildings, to compostable storage bags and gloves, BeatBox Farms is another step towards reducing packaging waste and lowering their carbon footprint, as it eliminates the shipping of the produce.

Within the 320-square-foot Vertical Hydroponic Farm (VHF), plants will go from seed to harvest and can yield the equivalent of up to 2.5 acres of farmland annually, with the capability to grow 7,800 plants at once. Expecting to harvest 120 lbs of veggies and greens weekly, they will be growing a variety of produce: Red Russian Kale, Runaway Arugula, Tat Soi, Hon Soi, Wasabina Mustard Greens, Scarlet Frills Purple Mustard Greens, Watercress, Basil, Cilantro and Dill. And by filtering and recycling water, BeatBox Farms uses 99% less water than traditional farms, and is committed to being pesticide-free, insecticide-free and fertilizer-free. All factors that allow Edible Beats to avoid groundwater contamination.

At the helm, Edible Beats FarmBox Cultivator and AgriCULTURist, Cori Hunt has had a rich history in the culinary and farming world. After working in Central Illinois to start the first Farm/Restaurant collaboration, Epiphany Farms, Cori says, “I have witnessed the better path first hand. Now I strive to help spread the word of this better path and align myself with likeminded people and groups. That led me to Edible Beats, who have been on the frontlines of this concept in Denver since the conception of Root Down.”

With this kind of local farming, the self contained vertical hydroponic grow system produces 10x more volume year round then the equivalent size of a traditional farm, with a daily consumption of roughly $20 in energy, and only 4 gallons of water per day. Cori shares, “Together we are attempting yet again to break as many molds as possible, pick up the pieces and build a better future.” As a leader in farm-to-table dining, Chef/Founder Justin Cucci has pioneered a culture of sustainability over the years with practices that go well beyond the kitchen. “I really wanted to have a sustainable culture for the employees,” explained Cucci.

This year, Edible beats joined a small handful of restaurants in the country, implementing a pioneering, self-funded 100% Employee Stock Ownership Plan. Rarely seen in the restaurant industry, his 350+ Edible Beats employees will all share in the long-term financial worth of the company, which Cucci calls “the quintessential win-win.”

Exploring the Benefits of Medicinal Mushrooms

Mushrooms have been used for medicinal purposes for centuries in various cultures around the world, and ongoing research shows we’re only scratching the surface when it comes to fully understanding the benefits of fungi.

Immune support is one of the advantages of regularly consuming certain mushrooms. Reishi, turkey tail and maitake have been shown to enhance immune function.

Some mushrooms, including lion’s mane, chaga, and cordyceps, may possess anti-inflammatory properties, and many types of mushrooms (shiitake, oysters and porcinis) are rich in antioxidants, which help combat stress and protect cells from damage. Likewise, adaptogens are composed of substances that help the body adapt to stress and promote overall well-being.

But perhaps of the driving forces behind the recent surge of interest in mushrooms is cognitive health. Lion’s mane, in particular, has been studied for its potential to support brain health, and is believed to promote nerve growth. It may also have neuroprotective effects, potentially benefiting memory and focus.

Cordyceps have long been used in traditional Eastern medicine to enhance energy levels, endurance, and athletic performance. They are also thought to improve oxygen utilization and support the respiratory system. According to Healthline.com, they also have the potential to slow the growth of tumors.

Some types of fungi, such as shiitake, contain dietary fiber and compounds that may promote digestive health. Shiitake mushrooms also contain a compound called lentinan, which has been studied for its potential anti-tumor properties, although nothing conclusive has been declared by health experts.

Further scientific research is needed to validate the effectiveness of ingesting mushrooms. But professional and amateur chefs alike continue to come up with creative ways to incorporate mushrooms into the diets of consumers by crafting delicious sides and fanciful vegan dishes. And one of the biggest plusses is that mushrooms aren’t seasonal; most commercially available fungi grows all year long in warehouses or containerized, controlled-climate environments.

FarmBox Foods Joins the International Phytobiomes Alliance

FarmBox Foods has joined the International Alliance for Phytobiomes Research as a sponsoring partner and is set to participate in groundbreaking studies that will examine sustainable food production.

The Phytobiomes Alliance facilitates and coordinates national and international research projects on phytobiomes to accelerate the sustainable production of food, feed, and fiber for all. The term “Phytobiome” refers to a plant growing in a specific environment (a biome), and all the geophysical and biological components that interact with this plant.

Colorado-based FarmBox Foods takes upcycled shipping containers and transforms them into controlled-climate container farms in which mushrooms, leafy greens, culinary herbs, micro greens, peppers, fodder, and other plants can be sustainably grown. This ground-breaking production solution provides an efficient way for local communities to grow healthy food, with low energy and water usage.

“We are thrilled to have FarmBox Foods join the Alliance,” said Kellye Eversole, the Alliance Executive Director.“Their innovative container farms are a perfect example of a phytobiome. FarmBox Foods’ expertise will be an invaluable addition to our scientific Coordinating Committee, helping us to advance our understanding of the various components impacting plant production in a closed environment as well as in the field. FarmBox Foods is also pioneering the production of livestock fodder in containers and we look forward to working with them to find plant/microbe-based solutions to challenges facing the livestock industry, such as the need to reduce methane production, increase overall livestock health, and improve feed efficiency.”

Joseph Cammack, FarmBox Foods Executive Vice President, will be joining the Alliance Coordinating Committee. This Committee identifies research, resource and technology gaps, establishes priorities, and develops strategic plans to achieve Alliance goals. Cammack will also be joining the Controlled Environment Agriculture (CEA) Working Group that is tasked with identifying major CEA challenges that could be addressed by phytobiomes research.

“The work that the Phytobiomes Alliance is doing is critically important as our world population surges and sustainable food production becomes more of a priority,” said Cammack. “We are excited to be involved in research that helps overcome challenges in our space and strengthens our industry as a whole.”

Over the next decades, understanding entire systems of phytobiomes will be critical to ensuring sustainable global food security in the context of population growth, climate change, the necessity to preserve biodiversity and natural resources, while maintaining or enhancing grower profitability. The Phytobiomes Alliance is working on addressing these challenges by establishing a foundation of knowledge on how phytobiome components interact and affect each other.

Celebrating the Unsung Heroes of the Pandemic

There’s no doubt that healthcare professionals deserve to be recognized and celebrated for their tireless efforts and unwavering dedication during the pandemic.

Police and fire personnel and even restaurant workers also should be lauded for continuing to work in very uncertain times. But a group that gets little recognition for adapting to the times (albeit less consequential) is local farmers.

When the supply chain dried up, people turned to local farmers, who played a vital role in helping to provide fresh, healthy food to their communities. Some did it through direct-to-consumer community-supported agriculture programs, or CSAs; others partnered with local grocers.

When the pandemic hit, grocery store shelves were emptied due to panic buying and supply chain disruptions, leading to food shortages in some areas. In response, local farmers stepped up to fill the gap, including Sutton’s Vertical Gardens in Nova Scotia. The husband-and-wife team that owns SVG noticed that the produce arriving in their area near Halifax was lacking in quality and was priced quite high.

Local farmers largely had more flexibility to adjust their production and distribution strategies to meet the needs of their communities. For example, some farmers shifted their focus from supplying restaurants and institutions to selling more products directly to consumers.

Local farmers also played a critical role in supporting food banks and other organizations that serve vulnerable populations. Many farmers donated excess produce or sold it at discounted prices to food banks and other organizations, helping to ensure that everyone had access to quality produce during a time of crisis.

Those who got to know nearby farmers forged new friendships and supported local economies, all while strengthening and reshaping food systems. Many consumers decided to stick with the new model after realizing it was important to know where their food comes from and it helped reduce the carbon footprint associated with transporting food over long distances.

Why Are We Wasting So Much Food?

We need to move the farms and not the food. It’s better for our environment, and growing near the end-user means the food arrives in refrigerators and on plates much quicker.

Let’s get right to the point: large-scale food waste in this day and age is completely unacceptable.

Around one-third of all food produced worldwide is lost or wasted, which is equivalent to around 1.3 billion tons of food each year. Why? With our complex logistics systems, tracking abilities and near-infinite means of communicating, how is this issue still so widespread?

Food waste happens everywhere, whether it be at the consumer level, in transit or during production. And this comes at a time when we need more food than ever to support Earth’s rapidly growing population. Many have heard that, according to the United Nations, the world population is expected to reach 9.7 billion by 2050, which means that food production will need to increase by about 50 percent to meet demand. But this estimation is based on the assumption that people will continue to consume a similar diet to what they do today.

So, what can we do to resolve these long-standing issues?

Dietary changes could drastically impact food demand. As incomes rise, people often consume more meat and dairy products, which require more resources to produce than plant-based foods. If the world’s population continues to shift toward a more Western-style diet, food production will need to increase even more.

Second, grow plant-based foods NEAR THE CONSUMER! We need to move the farms and not the food. It’s better for our environment, and growing near the end-user means the food arrives in refrigerators and on plates much quicker. In short, the more time people have to eat their veggies, the less of it will be thrown away.

Third, we should be working with food recovery agencies — almost every major city has one — to make sure the food that has been produced reaches someone who can eat it.

Last year, the Feeding America network and its partners rescued 3.6 billion pounds of groceries that otherwise would have been wasted. That food went directly to meals for people facing hunger. FarmBox Foods has worked with We Don’t Waste in Denver to repurpose what the company wasn’t able to sell.

There’s little doubt that we need sizable shifts in how we do things, but the roadmap for improvement is there. We just need to follow it.

Transforming a Neighborhood with an Indoor Garden

What if traditional community gardens were expanded into indoor spaces, eliminating seasonal barriers from the equation?

Imagine for a moment having a weekly farmers’ market in your community throughout the entire year.

Most can only dream of such a scenario, as typical community gardens take root in May and close for the season in October (depending on where you live). Additionally, demand for space is persistently high and waiting lists can be years long. But what if the community garden was expanded into indoor spaces, eliminating seasonal barriers from the equation?

Residential community developers — as well as those who serve on boards that oversee the neighborhoods — know that acreage is at a premium, and dedicating enough space for a traditional farm can be a challenge.

But what if the farm took up only 320-square-feet of space?  

If you’ve ever considered bringing indoor growing to your community, read on. A controlled-climate container farm could be what you’ve been looking for.

Automated container farms can be placed in urban areas, close to consumers, meaning produce can be delivered quickly, thereby reducing the carbon footprint associated with food transport and increasing accessibility to fresh, locally grown produce.

Accessibility improves the diets and overall health of property owners, and because it’s protected inside, the produce is grown without the use of harmful pesticides.

Container farms use less water and energy than traditional farms. They can operate year-round, regardless of weather conditions, by using efficient LED lighting and controlled environments to optimize growing conditions. This can result in a significant reduction in greenhouse gas emissions and water usage when compared to traditional farming methods. To take it a step further, tree seedlings can also be started in Vertical Hydroponic Farms made by FarmBox Foods and planted in the community later on, providing a full, get-your-hands-dirty experience for residents to play a part in bettering their subdivision.

Container farms can also provide educational opportunities for children and adults in the community. They can learn about sustainable farming practices, the benefits of locally grown produce, and how to grow their own food. The farms can create jobs in the community, and provide opportunities for entrepreneurship and small business development. They can also provide a new source of revenue for local farmers.

Aside from the aforementioned, a farm that operates year-round is a differentiator for housing developers who want to stand out from the rest. It shows a willingness to think critically about infrastructure that bolsters a neighborhood’s status, and it can be done for relatively little upfront cost. The farms can also be wrapped with a high-resolution design that makes it fit in with its surroundings.

Given the lengthy lifespan of container farms — 25 years or more — it’s an amenity that can become a community gathering place for decades to come.

Meeting Food Production Challenges in the Middle East Head On

Where extreme heat, water scarcity, and limited arable land pose challenges for traditional farming methods, indoor farming presents opportunities for sustainable agriculture and food production. That includes countries like In Saudi Arabia.

One of the biggest advantages of indoor farming in Saudi Arabia is the ability to grow crops year-round, regardless of the outdoor climate. With controlled environments, crops can be grown without being dependent on external weather conditions, making it possible to cultivate a wide variety of crops consistently throughout the year. This can help reduce the country’s reliance on imported fruits and vegetables and increase local food production.

Water scarcity is a critical issue in Saudi Arabia, as the country has been challenged by limited freshwater resources for decades. Indoor farming techniques such as hydroponics and aeroponics, which use significantly less water when compared to traditional soil-based farming, can be particularly advantageous in a water-scarce environment. These methods allow for precise control over water usage, leading to higher water-use efficiency and reduced water waste.

Another benefit of indoor farming in places like Saudi Arabia is the ability to cultivate crops in a pesticide-free environment. By using controlled environments, pests and diseases can be minimized or eliminated without the need for chemical pesticides, reducing the reliance on harmful chemicals and resulting in cleaner, healthier produce.

Indoor farming can also help mitigate the challenges of limited arable land in Saudi Arabia. With vertical farming, crops can be grown vertically, maximizing the use of limited space and enabling higher crop yields per square meter compared to traditional farming methods.

Perhaps the best part is container farms can be deployed where they’re needed, a move that decentralizes food production and limits emissions associated with transporting large amnounts of harvested food over long distances.

There are already some initiatives and projects in Saudi Arabia that are exploring the potential of indoor farming. The King Abdulaziz City for Science and Technology (KACST) has established the Center of Excellence for Green CEA Technologies, which focuses on research and development of indoor farming technologies. Additionally, several private companies are investing in indoor farming facilities in the country, utilizing advanced technologies and sustainable practices.

The Green Riyadh Project also offers opportunities for indoor growing, this time for trees as part of one of the “most ambitious afforestation projects in the world,” according to the government’s website. The plan is to plant more than 7.5 million trees throughout the city of Riyadh, and FarmBox Foods’ Vertical Hydroponic Farm allows for scalable tree propagation. The tree program is expected to improve air quality, reduce temperatures in the city, and encourage residents to practice a more active lifestyle, helping to meet the goals of the kingdom’s Saudi Vision 2030 initiative.

Advancements in science and technology have brought us to this point, and increased awareness of the benefits of indoor farming in the Middle East mean it will continue to gain traction in the coming years.