Greens, Eggs and ...

·50 min·5 clips

Britt Uciak's chickens announce their egg-laying so loudly neighbors call, while Babylon Micro Farms grows produce with 90% less water indoors.

["The episode is split into two distinct segments, first focusing on small-scale backyard poultry and then on commercial indoor farming technology.", "In the first half, Britt Uciak explains her family's decision to get chickens in summer 2023, primarily for eggs, composting, and reducing food waste.", "She details converting a free kids' playset into a predator-proof coop and run for about $300-400, housing four chickens named Yedda, Yenta, Golda, and Bluma.", "Uciak describes chicken care routines, including using the deep litter method for winter warmth, checking for frozen water, and spending roughly 10 minutes daily on maintenance.", "She notes egg production varies seasonally, with her two Black Australorps laying about an egg daily and two bantams laying every other day.", "The conversation covers biosecurity measures like dedicated chicken boots, removing bird feeders to limit avian flu risk, and monitoring chicken health through stool observation.", "Uciak mentions local regulations allowing up to eight hens without a permit in Henrico County, provided no roosters are kept.", "She discusses feeding chickens kitchen scraps (excluding alliums, citrus, and avocado) and supplemental feed from a local Hanover farm.", "The segment ends with considerations about chicken lifespans, end-of-life decisions, and the reality of keeping chickens beyond the initial novelty.", "The second half features Mark Oshima, CEO of Babylon Micro Farms, a Richmond-based company founded as a UVA class project.", "Oshima explains their hydroponic systems are glass-enclosed, cabinet-sized units using LED lights and nutrient-rich water, growing over 45 plant varieties including leafy greens, herbs, and dwarf tomatoes.", "He highlights sustainability benefits: over 90% less water use, zero pesticides, and reduced food waste through onsite harvesting.", "Babylon operates over 300 farms across 40 U.S. states and five countries, serving corporate dining, education, healthcare, and venues like the Intuit Dome and JW Marriott.", "Oshima describes their STEM garden product for classrooms, developed with curriculum from Green Bronx Machine, to teach agronomy and food literacy.", "He notes the company's vertical integration, with manufacturing in Richmond and a team of 40 spanning engineering, horticulture, and customer support.", "The system uses an app for guided growing, sending alerts for transplanting and harvesting, making it accessible for non-experts.", "Oshima shares that installations in senior living increased leafy green consumption by over 35% by connecting residents to food growth.", "He addresses food safety, explaining indoor growing minimizes E. coli risks by avoiding field manure and wildlife exposure.", "On costs, Oshima states the core Gallery unit is under $15,000, comparable to commercial kitchen equipment, with subscription options for supplies.", "The episode concludes by contrasting hands-on backyard farming with technology-driven indoor agriculture as complementary approaches to local food production."]

As heard by us

A grounded look at chickens and hydroponic micro farms as two very different answers to everyday food production.

Eggs and indoor growing share a practical frame as Ian Stewart, sitting in for Robin Farzad, speaks with Britt Uciak about her family's chickens and Mark Oshima about hydroponic micro farms.

Read the full review in PlayNext →

Why you'd press play

Want to know what loud backyard chickens and an indoor farm using over 90 percent less water have in common?

Read the full recommendation in PlayNext →

Listen to the show on

Apple Podcasts Spotify

Play clips from this episode More from Full Disclosure with Roben Farzad