Episode Description
What happens when Broadway set design meets urban farming? Join us as we talk with Josh Smith, the innovative mind behind Neon Greens in St. Louis, to uncover this fascinating blend of creativity and agriculture. Josh's unique approach to urban hydroponic farming introduces a conveyor belt system that delivers freshly harvested greens directly to his restaurant, transforming farm-to-table into a theatrical experience. Hear about his inspirations from Alton Brown to his vegetarian grandparents and learn how community collaboration shapes the seasonal salads that make Neon Greens a local favorite.
Discover the journey of an artist who has worked on projects for HBO and Amazon and is now channeling their storytelling skills into crafting delicious, culturally rich dishes. From the challenges of growing up with vegetarian parents in the mid-90s to the meticulous research behind perfecting hydroponic lettuce, this episode offers a rich tapestry of creativity, community, and culinary innovation. This is an inspiring conversation on the rewarding nature of growing and sharing food, with exciting glimpses into future expansion plans that stay true to a core focus on sustainability and fresh produce.
Founded in 2020 by John Cowan, Mylk and Hummus makes on-the-go, chickpea-based snacks that focus on flavorful hummus varieties and ready-to-drink plant-based lattes. Mylk and Hummus products nourish the physical and mental endurance needs of today while considering environmental goals for the future. At Mylk and Hummus, plant-based food is made with ingredients proudly sourced through sustainable and regenerative agriculture where farming principles and practices enrich soils, restore watersheds, and lead to healthy ecosystems. The company operates on these principles to significantly reduce our carbon footprint and contribute to the reversal of global trends in climate instability, habitat loss, and the vitality of the natural world.
Discussion Points:
- State of the industry: Lettuce and salads
- Touring the growing area with Josh Smith, owner of Neon Greens
- Challenges of growing up with vegetarian parents in the mid-90s
- Inspirations from Alton Brown
- Transition from New York’s film and theater scene to culinary arts
- Josh’s Broadway set design background informs his farm-to-table creativity
- The lettuce you usually eat is around 20 days old
- Storytelling with food
- Efficient lettuce growing and transport with harvest capsule
- Nine signature salads, seasonal collaborations, soups, and vegan soft serve
- Community involvement in salad creation and customer engagement
- Future expansion plans focused on sustainability and fresh produce
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