It was 8:15 Tuesday morning and the greenhouse was just waking up for the day.
Spurred by an electrical panel that serves as its brain, its roof vents had popped open, letting in the cool, morning air.
Meanwhile, the human staff of Altius Farms was already busy doing its work. Moving among rows of aeroponic growing towers the pickers plucked leafy greens, herbs and edible flowers like Genovese basil and red Russian kale, washed them and packed them in coolers.
Within hours the harvest would be distributed to some of Altius’ three dozen odd regular and seasonal customers in the Denver area including top restaurants and grocers like Choice Market and Marczyk Fine Foods.
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