Recipe of the Week: Berry Toast

Recipe of the Week: Berry Toast

Let’s be honest. Avocado toast gets all the love, but why should avocados have all the fun? We are seriously crushing on berry toast these days. This berry toast recipe is so tasty, we whip it up pretty much every weekend. It’s got everything you could want: crunchy...
Vertical farms have nailed leafy greens. Next up: tasty fruit

Vertical farms have nailed leafy greens. Next up: tasty fruit

Wired: Vertical farms like San Francisco-based Plenty are on a mission to expand what hydroponic farms can grow. Of the many crops that Matt Barnard has developed, he has a particular fondness for his kale. “If you think about what most people imagine when then they...
​Recipe of the Week: Berry Spring Smoothie

​Recipe of the Week: Berry Spring Smoothie

  It’s spring! That means long nights and never-ending cold snaps are coming to an end. Woo hoo! To celebrate, we’re making one of our favorite fast breakfasts: a berry and spinach smoothie. Smoothies are often loaded with added sugars, but this do-it-at-home...
How an Indoor Farm Can Help Your City

How an Indoor Farm Can Help Your City

If you live in Phoenix, Albuquerque, or Palm Springs, you’re well aware that it’s problematic to grow crops outdoors in the summer, when temperatures can top 110 degrees. And if you live in Minneapolis, Des Moines, Fairbanks, or Buffalo, you know you’re lucky if your...
A Candid Chat with Danny In The Valley on the Future of Food

A Candid Chat with Danny In The Valley on the Future of Food

Did you know apples are, on average, one year old by the time you buy them in the grocery store? Or that due to U.S. regulations, beefsteak tomato skins can withstand twice the amount of impact as your car bumper? Well, it’s true. And those two tidbits are merely a...