Rebekka Boekhout

Rotterdam

News Editor at AGF.nl (Fresh Publishers)

A @Hortidaily news segment on the global indoor- and vertical farming industry. For more information drop us an email at: [email protected]

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Articles

"No se puede aplicar el mismo manual de una explotación a otra"

1 month ago | freshplaza.es | Rebekka Boekhout

"La ampliación de unas instalaciones de agricultura vertical no consiste en duplicar la superficie y ya está; conlleva incorporar experiencia, datos e iteración constante en cada decisión. Así es como se convierte una startup en un sistema fiable", dice Tisha Livingston, cofundadora de 80 Acres Farms y CEO de Infinite Acres, la filial de la empresa dedicada a la tecnología.
“You can’t just plug in the same playbook from one farm to the next”

1 month ago | freshplaza.com | Rebekka Boekhout

"Scaling a vertical farm isn't about doubling square footage and calling it a day. It's about layering experience, data, and constant iteration into every decision. That's how you turn a startup into a system you can rely on," says Tisha Livingston, 80 Acres Farms co-founder and CEO of Infinite Acres, the company's technology-focused subsidiary.
Un nuevo enfoque para los sistemas alimentario y sanitario

1 month ago | freshplaza.es | Rebekka Boekhout

La medicina moderna ha dado pasos de gigante en lo que concierne a fármacos y tratamientos clínicos, pero en los últimos años también se ha producido un auge de la medicina integrativa, que no desmerece estos avances, sino que se centra en cómo abordar los problemas de salud en su esencia, reduciendo la necesidad de intervenciones farmacéuticas. "La forma más rápida de sacar a los pacientes de la consulta del médico es recetándoles pastillas, pero esto solo controla la enfermedad y no la cura.
"El wasabi cuesta online 400 $ el kilo. Nosotros podemos ofrecerlo por 160 $, pero cultivado en EE. UU."

2 months ago | freshplaza.es | Rebekka Boekhout

"La verdad es que la mayoría de la gente nunca ha probado el auténtico wasabi. Lo que comen es rábano picante teñido de verde, producido en masa y muy alejado del complejo aroma y el picante lleno de matices del auténtico. Decidimos que era hora de cambiar eso, aquí mismo, en Estados Unidos", dice Shun Sano, cofundador de Cai Foods, que se dedica al cultivo de wasabi en interior.
US (SC): “Imagine harvesting your coffee on-site and sipping it minutes later”

2 months ago | hortidaily.com | Rebekka Boekhout

"Nobody wants to go in and see lettuce. Lettuce is lettuce, but coffee is an experience. It's fruit, it's cherries, it's color, it's travel, it's culture. It's a story. And if we can get people through the door with that story, we can show them what this kind of farming is truly capable of," says T.Shane Johnson, Co-founder and CEO of Big Guns Coffee and Farm.
“Wasabi online costs $400 per pound. We can do it for $160, but then it’s US-grown.”

2 months ago | hortidaily.com | Rebekka Boekhout

"The truth is, most people have never tasted real wasabi. They're eating green-dyed horseradish, mass-produced and far removed from the complex aroma and nuanced heat of the real thing. We decided it was time to change that, right here in the U.S.," says Shun Sano, co-founder of Cai Foods, an indoor wasabi grower. After a dull sushi dinner that served them 'fake wasabi' which cost them $150, Max and Shun set their sights on authentic, Japanese-style wasabi cultivation.
“Imagine harvesting your coffee on-site and sipping it minutes later”

2 months ago | freshplaza.com | Rebekka Boekhout

"Nobody wants to go in and see lettuce. Lettuce is lettuce, but coffee is an experience. It's fruit, it's cherries, it's color, it's travel, it's culture. It's a story. And if we can get people through the door with that story, we can show them what this kind of farming is truly capable of," says T.Shane Johnson, Co-founder and CEO of Big Guns Coffee and Farm.
“Wasabi online costs $400 per pound. We can do it for $160, but then it’s US-grown.”

2 months ago | freshplaza.com | Rebekka Boekhout

"The truth is, most people have never tasted real wasabi. They're eating green-dyed horseradish, mass-produced and far removed from the complex aroma and nuanced heat of the real thing. We decided it was time to change that, right here in the U.S.," says Shun Sano, co-founder of Cai Foods, an indoor wasabi grower. After a dull sushi dinner that served them 'fake wasabi' which cost them $150, Max and Shun set their sights on authentic, Japanese-style wasabi cultivation.
From pharmacy to farmacy: giving food and healthcare systems a fresh start

2 months ago | verticalfarmdaily.com | Rebekka Boekhout

While modern medicine has made incredible leaps and bounds with respect to pharmaceuticals and clinical treatments, recent years have also seen a rise in integrative medicine which does not diminish these advances but focuses on how to address health issues at their core and reduce the need for pharmaceutical interventions. "The quickest way to get patients out of the doctor's office is to prescribe pills, but this only manages the disease and does not cure it.
From pharmacy to farmacy: giving food and healthcare systems a fresh start

2 months ago | freshplaza.com | Rebekka Boekhout

While modern medicine has made incredible leaps and bounds with respect to pharmaceuticals and clinical treatments, recent years have also seen a rise in integrative medicine which does not diminish these advances but focuses on how to address health issues at their core and reduce the need for pharmaceutical interventions. "The quickest way to get patients out of the doctor's office is to prescribe pills, but this only manages the disease and does not cure it.