Nevada Naturals
Would you believe that space-age technology could be used to make a tastier leaf of lettuce? Tom and John Blount demonstrate that the proof is actually in the salad. Through the use of hydroponics (a technique of growing of plants without soil, perfected by NASA, and used in space shuttles), the Brothers Blount grow lettuce, tomatoes, herbs, and hundreds of other fruits and vegetables using less water,
less
energy, and less manpower than either conventional or organic agriculture processes. And amazingly, the taste and nutritional value of their produce puts your average grocery store to shame.
“Hydroponics is the future of agriculture,” says John Blount, who seems continually pleased with the beauty and simplicity of the hydroponic process.
“A hydroponically grown [plant] will have a higher nutritional value because it is living in the perfect conditions and getting the correct amount of nutrients, and there is no breakdown where pathogens are allowed into the plant,” says Tom. And grow tubes can be adjusted to accommodate the specific plant it houses. “Each plant likes a different kind of mineral intake,” says Tom.
Additionally, hydroponic plants grow faster, and produce more crops throughout their life than the average plant. “[Hydroponics] uses a lot less water, a lot less electricity, a lot less power, you don’t have to use pesticides or insecticides, you don’t have to bend down to pick things… it has every advantage economically that you can think of " there’s nothing negative about it.” The ability to produce locally allows Nevadans to sidestep high transportation costs and pollution that we normally incur by importing vegetables from southern California in the summer and South America in the winter.
The two brothers, originally from the Bay Area, began using hydroponics to grow produce for their restaurant while living on the Hawaiian island of Kawai. When they moved to Reno, they brought their passion for hydroponics with them. Active in local farmers markets since 2006, they have up until recently grown all their produce in-house. However, when demand for their fruits and vegetables grew past their production abilities, they to expand.
The Blounts were referred to the Nevada Small Business Development Center, and shortly thereafter a counselor took special interest in their project. By coordinating with the UNR Agriculture Department, the Blounts were allowed to lease University land and build greenhouses on the Agriculture department facilities in exchange for opening their project to research by UNR students and faculty. Although, UNR currently has no hydroponics department, through cooperation with the Blounts, UNR hopes to expand its research to include hydroponics and provide a location for hands-on training.
The Blounts plan to investigate the nutritional differences between regularly grown produce, organics and hydroponics. And the location couldn’t be better; the arid climate of Nevada is perfect for both hydroponic research and the commercial growth of a food production method that requires significantly less water.
At the time of this article, the Blounts have two (out of a planned total of four) greenhouses built, one of which has been growing plants for almost three weeks. Perhaps most impressive is the volume of vegetables that can be produced in a 2100 square foot greenhouse.
“This greenhouse will actually produce 10,000 pounds per month of product,” says Tom, smiling. “[Normal means of production] are hard because you’re only going to get one or two crops, and maybe only 500 pounds, per year.”
“There’s no reason that Northern Nevada can’t grow all its own vegetables,” says John.
In fact the brothers welcome and encourage competition, especially when it results in a stimulation of hydroponic growth within our community. Large economic and environmental stimuli exist for the creation of a self-sufficient Nevada The Blounts, eager to teach their practice to the public, will be holding seminars, open to the public, on the last Saturday of every month. Additionally, John and Tom are working with the World Bank to develop planned greenhouses by which small villages across the world can affordably grow enough food to support themselves.
In all, John and Tom Blount are into something great. And while they surely know it, they are incredibly generous and highly interested in helping others and refining a method of food production that could do great things for Nevada and beyond. I look forward to watching their progress and almost assured success.
energy, and less manpower than either conventional or organic agriculture processes. And amazingly, the taste and nutritional value of their produce puts your average grocery store to shame.“Hydroponics is the future of agriculture,” says John Blount, who seems continually pleased with the beauty and simplicity of the hydroponic process.
“A hydroponically grown [plant] will have a higher nutritional value because it is living in the perfect conditions and getting the correct amount of nutrients, and there is no breakdown where pathogens are allowed into the plant,” says Tom. And grow tubes can be adjusted to accommodate the specific plant it houses. “Each plant likes a different kind of mineral intake,” says Tom.
Additionally, hydroponic plants grow faster, and produce more crops throughout their life than the average plant. “[Hydroponics] uses a lot less water, a lot less electricity, a lot less power, you don’t have to use pesticides or insecticides, you don’t have to bend down to pick things… it has every advantage economically that you can think of " there’s nothing negative about it.” The ability to produce locally allows Nevadans to sidestep high transportation costs and pollution that we normally incur by importing vegetables from southern California in the summer and South America in the winter.
The two brothers, originally from the Bay Area, began using hydroponics to grow produce for their restaurant while living on the Hawaiian island of Kawai. When they moved to Reno, they brought their passion for hydroponics with them. Active in local farmers markets since 2006, they have up until recently grown all their produce in-house. However, when demand for their fruits and vegetables grew past their production abilities, they to expand.
The Blounts were referred to the Nevada Small Business Development Center, and shortly thereafter a counselor took special interest in their project. By coordinating with the UNR Agriculture Department, the Blounts were allowed to lease University land and build greenhouses on the Agriculture department facilities in exchange for opening their project to research by UNR students and faculty. Although, UNR currently has no hydroponics department, through cooperation with the Blounts, UNR hopes to expand its research to include hydroponics and provide a location for hands-on training.
The Blounts plan to investigate the nutritional differences between regularly grown produce, organics and hydroponics. And the location couldn’t be better; the arid climate of Nevada is perfect for both hydroponic research and the commercial growth of a food production method that requires significantly less water.
At the time of this article, the Blounts have two (out of a planned total of four) greenhouses built, one of which has been growing plants for almost three weeks. Perhaps most impressive is the volume of vegetables that can be produced in a 2100 square foot greenhouse.
“This greenhouse will actually produce 10,000 pounds per month of product,” says Tom, smiling. “[Normal means of production] are hard because you’re only going to get one or two crops, and maybe only 500 pounds, per year.”
“There’s no reason that Northern Nevada can’t grow all its own vegetables,” says John.
In fact the brothers welcome and encourage competition, especially when it results in a stimulation of hydroponic growth within our community. Large economic and environmental stimuli exist for the creation of a self-sufficient Nevada The Blounts, eager to teach their practice to the public, will be holding seminars, open to the public, on the last Saturday of every month. Additionally, John and Tom are working with the World Bank to develop planned greenhouses by which small villages across the world can affordably grow enough food to support themselves.
In all, John and Tom Blount are into something great. And while they surely know it, they are incredibly generous and highly interested in helping others and refining a method of food production that could do great things for Nevada and beyond. I look forward to watching their progress and almost assured success.
Success story compiled and written by Cecil "Chuck" McCumber - Graduate Assistant - Nevada Small Business Development Center
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