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  • Krane

    Well first, if its hydroponic then its not real "soil." But it is fresh off the vine. And yes, once you've tasted a fresh off the vine, vegetable you'll never feel the same about fruits and vegetable from the supermarket which have to be petrified so that they remain fresh and stable and unbruised through all the shipping and handling.

    I've been an urban gardener since I was 11, and the texture and juiciness and flavor of a fresh grown tomato is like a totally different experience than those flavorless tomatoes from the supermarket. It excites taste buds in your mouth you didn't even know you had.

    BTW, you grow plants in a greenhouse. And "off the vine" is a general term meaning something grown at home or onsite or from a local farm. Not mass produced and industrially process and shipped cross country or across the world. It can still be cooked, but not always literally off the vine — which is a bit too natural for me since they still need to be washed.

  • Jonathan Ricks

    I know the person who started vertical growth towers. He use to babysit me as a kid and now he’s part of the company plenty. That dude use to work 110 hours a week and dumpster dive for food because he had no money trying to get his company going. He’s now very very successful and plenty is worth billions

  • Ali Al Baksami

    Vertical farming actually reduces the water consumption to grow and is able to grow a lot more than conventional farming in a more sustainable environment.

  • Paul Keating

    I don’t think they realise just how much produce a restaurant actually goes through! You could fill a car park with hydroponic shipping containers and you wouldn’t touch their needs for a month.

  • Z Z

    there is a Vertical farm near SF in South San Francisco …
    while kinda niche right now I can see it in the future where space
    will be an issue while people wanting everything FARM FRESH . . .