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Ditch the Dirt: The Rise of Culinary Hydroponics

  • Museum of Food and Drink 62 Bayard Street Brooklyn, NY, 11222 United States (map)

In a world where appearance, longevity, and seasonal availability dominate a restaurant’s demand for produce, we’ve lost sight of what truly makes the dining experience fun, enjoyable, and wholly worthwhile: flavor!

Discover how Farm.One CEO and Founder Rob Laing is using sustainable agriculture, indoor hydroponic vertical farming, and the newest technologies to grow Manhattan’s freshest, most flavorful, chemical-free rare herbs, microgreens, and edible flowers. Learn how you can design and build your own hydroponic garden at home using simple, readily available, low cost materials.

An informal reception with beer, a book signing, and a chance to taste newly harvested herbs in action will follow.

This program is part of our Wild Foods series.

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About Rob Laing and Farm.One

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Rob is the CEO and founder of Farm.One, operating high-tech “vertical” chef's farms in TriBeCa and downtown Manhattan. Started in 2016, Farm.One grows rare herbs, edible flowers, microgreens and other exotic produce year-round and pesticide-free, using hydroponics and LED lighting. They sell to some of the best restaurants in the city, with 17 Michelin stars among their customers. Rob is an experienced startup founder who is passionate about urban agriculture, plant-based eating and using technology for clean, accessible food.


*Ticket Refund Policy: Full refund with 48 hours notice, no refund with less than 48 hours notice.