Restaurant builds hydroponic garden in front of restaurant

"All of our dressings we make in house. Then we also have herbs in our dishes. So rather than constantly having to procure those we decided to build the hydroponic gardens out in front of our restaurant." That is said by Jacob Fierley, owner of The Chef's Table in Knoxville, Tennessee. "Most people walk in and they start looking around for a table and they look at that and they get distracted and then stand there for a minute," he said.   

"We do add some nutrients to the water which helps plants thrive a little bit. But for the most part it is a self sustained, self contained, garden with no dirt," he said. "I've heard of people harvesting for up to three to four years off of one plant. So it's just a great bountiful harvest and it's a healthier plant typically as well." 

Read the complete article at wbir.com


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