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Hyper-local Hydroponics in Restaurants

By Keith Howerton

After getting a horticulture degree from Texas A&M University, Keith was the 2017 National Herb Garden intern, and then spent a year and a half in the Gardens Unit at the U.S. National  Arboretum. He now works for an indoor farm company called Farmshelf and is obsessed with  all things growing food, foreign languages, and cooking (and eating).

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