Ken Struck

Early 2024 started Farming classes online at Cornell to learn about chicken farming.  Ad popped up for Freight Farms (growing produce in shipping containers).  I became obsessed with the concept.  Went to Boston and saw an operating unit.  Talked with the CEO.  Tried to find a location in town where I could put 3 of them.  No dice.  I, however, got access to a greenhouse in August of 2024.  Started with a small hydroponic system augmented by light and planted lettuce in January of 2025.  First harvest in March.  By Summer we were selling 300 heads/week of mostly lettuce to local restaurants.  Also grew basil, dill, cilantro.  Tested Pak choi, spinach, beets, carrots, kale and others.  Learned a lot.  Coincidentally was given more responsibilities in primary job at a photographic printing company in Brooklyn and the greenhouse needed renovations so had to pause operations in October 2025.

Since then I've asked myself why did life bring me to that experience?  Not sure yet.  Learned a lot.  Learned that I really enjoyed the process and the challenges that come with it.  Loved farming.  Really loved farming.  Creating good, healthy food for my family and my community.  Gave a lot to 2 local pantries.  Learned about a book called The Third Plate by Dan Barber and about the Agricultural Center in the Hudson Valley, Stone Barns, and Dan's restaurants there and in NYC called Blue Hill.  He gives a fascinating explanation of the interplay between healthy soil and healthy food.  How it all interacts and how proper management can let you do it without chemicals.  He mentions Eliot Coleman who has written books about regenerative farming.  Started reading his work.  How it's better than USDA Organic Certification requirements.  Started considering the long term benefits of regenerative farming vs. hydroponic.  Tremendous fossil fuel cost with hydro not to mention none of the "goodies" found in healthy soil.  I think there is a place for hydroponics, just not sure what it is for me.

Barber also mentioned his Farm Director, Jack Algiere and Klaas Martens who runs a regenerative farm and mill in Penn Yan NY.  Listened to podcasts that they participated in to learn a thing or two.  Started reading the Omnivore's Dilemma.   Lots of very interesting information about processed foods vs. "real" food.  Volumes of information to mull over. Started reading Joel Salatin and learning about the philosophy behind Polyface Farm.

Chefs want the best flavor.  Properly managed soil gives you that across dairy, meat and produce.  Many chef's would pay a premium for food that tasted better.  There are artisanal farms that cater to that market.  I would welcome that opportunity.  But also, I have to believe that there is a way to grow healthy, regenerative food for my neighbors, at a competitive price, so they don't have to buy an inferior product from the West coast or Mexico that spent a week in a truck or required a 747 to get here at a massive fossil fuel cost.

Would love to be a part of something that replicates what's going on at Stone Barns and/or Polyface Farm.  Cows, chickens, pigs, goats, vegetables, corn and wheat.  Plus the cover crops.  A place where the community can participate and/or just learn about healthy farming practices.  Maybe host a pizza night with farm supplied ingredients.  

Learned that there is still a lot to learn...