Winter Doesn't Faze 87,000-Square-Foot Aquaponics Farm in St. Paul
Winter Doesn't Faze 87,000-Square-Foot Aquaponics Farm in St. Paul
Three-plus months after debuting in its new, vastly larger location, Urban Organics continues to expand.
By Amelia Rayno Star Tribune | NOVEMBER 22, 2017
ELIZABETH FLORES • LIZ.FLORES@STARTRIBUNE.COM
Pentair and Urban Organics are partners in this 87,000-square-foot indoor fish and produce farm in the old Schmidt brewery that provides greens and seafood for grocery stores, co-ops and restaurants.
“There’s no seasonal affective disorder in here,” said Dave Haider, who founded Urban Organics along with his wife, Kristen Koontz Haider, and with Chris Ames and Fred Haberman. “It just makes sense — not just from an environmental standpoint but also from a food safety standpoint. It’s sustainable, it’s consistent and it’s a local option.”
Three-plus months after debuting in its new, vastly larger location, Urban Organics continues to expand its operation — with the capacity to churn out 7,000 pounds of fish a week (up from a mere 100 pounds per week at its first location) along with about 10,000 pounds of produce (up from 250 pounds).
And with a warehouse full of 25,000-gallon tanks and skyward-reaching trays of lettuce, kale, Swiss chard, arugula, basil and parsley, Urban Organics — which the WateReuse Association just named 2017 agricultural project of the year, a national award — is doing so in a very green way.
Here’s how it works: The fish provide the nutrients necessary to grow the plants. The plants, in turn, act as a filter to improve the water quality for the fish. Reusing the water over and over again allows Urban Organics to use just a fraction of what conventional farming would require.
As for the finished products? The fish is mostly nabbed by restaurateurs — Fish Guys handles the distribution, to places like Birchwood Cafe and Spoon and Stable. And the greens are boxed up into nine different salad blends and sold to various grocery stores and co-ops. Even with the great increase in production, Haider said, they’re struggling to fill the overwhelming number of requests.
“We’re cautiously optimistic,” he said. “But we’ve had so much support from the local community. Right now we can’t even come close to keeping up with the demand.”