Technology has come to farming in a variety of ways including self-contained, freight container vertical hydroponics operations whose growing capacity equals about 2 acres of outside space.
Ideal for locales with short growing seasons, uncertain weather and bad soil, two units installed by the owners of Karma Farm in Monkton, Maryland, have helped them pivot their business from retail and CSA sales to an operation serving high-end restaurants in Baltimore and Washington, DC with specialty herbs and leafy greens year-round.
Jon Shaw started Karma Farm in 2010, with the help of his wife and son Nat, as a hobby-farm. It grew into a small business with retail customers including restaurants and chefs.
Nat Shaw learned the business from his dad as a teenager and in the past few years has helped Karma Farm pivot to a business laser focused on serving award-winning chefs and their high-end restaurants.