Exploring the Techniques of Indoor Farming

January 31, 2018


Ken Sourbeck of Living Greens Farm shares how vertical, indoor farming is thriving in Faribault.

As the agricultural industry continues to evolve, a Faribault-based company finds itself on the cutting edge of sustainable, year-round indoor farming.

Shattuck-St. Mary’s welcomed Ken Sourbeck, general manager of Living Greens Farms (LGF) to the weCreate® Center on Wednesday, January 31 to share how LGF utilizes a non-soil based farming process and patented technology to efficiently grow fresh, high-quality produce on a year-round basis.

Living Greens Farm is a vertical, indoor grower of high-quality fresh lettuce, herbs, and microgreens. Through aeroponics, a farming technique that involves keeping the roots of a plant exposed to the air 99% of the time before submerging the roots in water mist, LGF can grow produce at a much more efficient rate than soil-based farmers. Their controlled indoor facility is also more disease resistant and produces a product that is free of pesticides and other pollutants.

LGF currently produces several different kinds of lettuce, upland cress, arugula, basil, cilantro, sage, parsley, dill, and microgreens. Their products can be found at many area grocery stores and markets, including Fresh Thyme, Hy-Vee, Lunds & Byerlys, and several Co-ops. Their greens are also often available in SSM’s dining hall.

Special thanks to SSM’s Honors Program for sponsoring the visit.

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