Hyper-Local Agriculture Is the Food Revolution We All Need: Q&A with Harvest ² by Mary-Elizabeth Schurrer and the work Harvest² is doing to keep our communities fed.
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he world is an uncertain, chaotic place. Two years ago, this nebulous concept became a harsh, unmistakable reality for all of us when a virus escalated into a full-scale global pandemic. You know the rest of this story. Health felt precarious. The economy felt unstable. Supply chain issues revealed just how vulnerable we are to food shortages or insecurities. It was also during that time in 2020 when Everett Hendrixon—alarmed by the impact of this food shortage on both consumers and commercial growers—made it his goal to create more accessibility around fresh, organic, flavorful produce for the general public in a limited amount of space. Through his subsequent experimentation with indoor hydroponic farming methods, Harvest² (Squared) was ultimately born. This passion for cultivating nutritious food sources close to home has since turned into an enterprise on the frontlines of revolutionizing how food is both grown and consumed across the state of Florida. It’s called hyper-local urban farming—and it can change how we source our produce, fill our kitchens and nourish our bodies. So allow me to introduce you to Everett Hendrixon 18
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Natural Awakenings: How has this pandemic shed new light on food insecurity in the United States, and how is Harvest ² working to combat this prevalent issue? Everett Hendrixon: In any global crisis, our supply chains shrink or vanish entirely. This is not a new phenomenon. In World War II, there was a campaign to “encourage” Americans to cultivate their own Victory Gardens. This resulted in 40 percent of all vegetable production to be raised at home. As another example, drastic import reduction in the 1980’s Cold War years led to almost all of Cuba’s fruit and vegetable production taking place on the island. In modern times, the pandemic and now the threat of a European—or potentially global—war has exposed just how vulnerable the United States is to the current food supply chain. At the onset of COVID-19, vegetable crops were tilled under, and growers planted 70 percent less than in prior seasons. When the U.S. turned its attention to food supply, it became clear that, on average, over 40 percent of our fruits and vegetables came from outside the country. The federal administration at the time scrambled to avoid a total collapse of the food supply three times in a span of 18 months. The energy crisis we are currently experiencing pales in comparison to what we almost went through. However, with Russia and Ukraine—the two major global producers of wheat—now locked in conflict, the cost of bread might increase by over 400 percent if there is no intervention before the spring crop is planted. For over more than 50 years, we have taken our food supply for granted, but due to
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recent events, people outside the agriculture industry are starting to raise an eyebrow as to where our food comes from. Still, research indicates that over 85 percent of our school age children have no idea where food comes from. When asked, most will respond, “The grocery store.” Harvest² exists to educate the public, not only on the vital information around the source of our food, but also on how easy it is to raise food at home. Due to new technology in hydroponics, as well as other methods, even a family in a high-rise condo can grow 25 pounds of food per month, using less than nine square feet. Our goal at Harvest² is twofold. First, we raise awareness of where our food comes from and why it’s important, then we demonstrate how accessible production can be on a hyper-local level. And we are not alone. There are others making similar strides, like the Gourmet Gardner, for example. Folks in our space thrive off feeding people—it’s that simple. NA: What are the main benefits of cultivating hyper-local food supplies—both for the wellness of communities and for the environmental sustainability of this planet? Hendrixon: The main benefits of hyper-local foods are nutrition, flavor and environmental sustainability in that order. Take blueberries, for instance. It might surprise some to learn that a large portion of our blueberries come from Peru. How nutritious is a berry that travels over 2800 miles to reach U.S. consumers? The overwhelming production of fruits and vegetable accounts for three factors—durability, pest or disease resistance, and high yield. This allows the farmer to make a crop at a profit, but it disregards taste, nutrition and diversity, which are vital for a healthy diet. By creating a food supply that’s closer to home, we can focus more on nutrition and taste. The nutritional value of any fresh produce starts to decline immediately following its harvest. So the closer you are to a food source and the sooner you’re able to consume it, the more nutrition you’ll gain from it. Further, if you use newer production technologies, you can grow food varieties that are higher in nutritional value on a genetic level. It’s a double win!
