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You want me to get that left out of your shot?

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Oh no no you're good.

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Is it like you want me to be like speaking to you?

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Perfect. Sounds good.

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So just to give you an idea, we'll probably come back at some point and find a place that's quiet,

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and consult an environment to do a longer interview.

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For sure.

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So this is just more of an informative background to get video views showing off.

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The place don't feel like every little detail of the history needs to be there.

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It just kind of gives the idea of what we're looking at here.

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Sounds good.

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Also with that, I'm happy if we meet in a player or something.

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We can figure that out.

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But awesome.

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So this is where everything starts.

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This is where our fish are.

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Two 1,000 gallon tanks.

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And when we first started this, both me and my partner Trent have a background in growing plants.

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I was a third generation greenhouse owner.

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Trent was a dairy farmer.

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And we knew we wanted to start something based off local food production.

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And we first were kind of heard about land-based fish farming through places like Superior Fresh.

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A couple of bigger salmon farms.

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And then we were interested in salmon farming, but found out that to start in salmon farming,

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we needed that economy at scale, potentially millions of dollars.

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Which in our early 20s, we were in a position to start that.

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So then we just looked, okay, what other fish are options?

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How do you start it at a scale that works for us?

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So aquaponics, we saw some smaller aquaponic facilities that we figured that could work for us.

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We didn't really want to use tilapia.

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tilapia are really common in aquaponics.

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They're, you know, nile tilapia.

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So from origins in Africa, which we didn't really feel great about bringing that into a pristine environment in our local Wisconsin waters.

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So we wanted a Wisconsin fish.

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First fish we had an idea of was that yellow perch at a green bay, because that was the original Wisconsin fish ride.

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We started off raising 200 yellow perch and they say, you're not fish farming until you kill some fish.

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I said, I'm not going to kill any fish.

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Pretty quickly I killed 198 of those perch and had a two really nice perch left, but I figured, you know, maybe we've got to try something else.

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The perch, you can raise them in aquaculture, but they don't take to the feet quite as well.

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They are, their temperaments a little bit jumpier.

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They like to jump out of the tanks or get in a tube, get in a tube with a system if they can.

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Whereas a walleye are just a little bit more chill.

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They can, they like a little bit of cloudy water occasionally.

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They don't like the lights being right on them.

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They do great at 70 degrees, which is what you can feel it in our building right now.

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It's 40 degrees outside, 70 degrees in here, great for our plants.

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And that's where our fish are happiest at as well.

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And the whole thing with fish is if you're wondering about how happy, how happy are they, how good are they doing?

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It's all face off the feet.

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If there's any sort of, if the walleye, if the fish are stressed, they're not going to eat.

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So when they're happy, that's when you see a luncheon on the food.

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That means they're doing good, they're feeling good.

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So how many do you have and you just jump up on here?

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Is that how you look at it?

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Yeah, so, and it's pretty, it's pretty cloudy right now, so you really can't see too much.

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But we have about a thousand fish in here, a couple hundred in here.

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These ones are younger cohort, so these are a little bit under a year.

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These guys are a little bit under two years old.

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So these ones, average fish is about 10 to 12 ounces.

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And in here, we have some that are up to two and a half pounds.

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So, not quite as big as what we saw at NADF yesterday, not quite as big as what's in the Manavania River,

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but really proud of getting them to that size and getting it to market size.

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And once we get it there, and if you compare that with how long it takes in the wild, it's about 20%.

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So, it's about a little over, it's a year and a half rather than five and a half years to get them to that one pound size.

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Once we raise them and throughout their life, they're producing all of our nutrients for our plants.

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And once they're ready, once they're that market size, we put them in a purge system over here.

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So that is straight up, woke your system of well water.

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We'll give the fish a little bit of Epsom salt, and that cleans them out, just like it would be in you.

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And then they're left with nothing in their body, they go for three or four days in straight well water.

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Perfectly clean fillets, we know what they've eaten their entire life.

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It's this, uh,

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how did it feed?

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So that's 55% protein, so you keep the, uh,

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you keep the, uh,

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growth rates up, you keep them producing a bunch of nutrients, and they're just very healthy fish because of that.

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Canadian fish food, so the economy is pretty interesting right now.

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We're working on a couple of little companies to try to get a walleye blend of food that's domestically produced,

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because there is a non-proprietary blend that's out there that's been done.

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Someone just needs to take it on, so we're kind of working on connecting enough companies where that order is enough scale for those producers to produce it.

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But once, so the fish are living in here, and, uh, their water is recirculating, clean water comes from our ASD filter,

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and comes back after being filtered, and then you see a small valve over there, we can go around and see that.

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But you open that valve, and that's what brings our concentrated nutrients from our fish into our plant loop.

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And then we have kind of three more rounds of filtration, so that by the time it gets to our plants, we have no fish food solids in there.

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It's all soluble nutrients, so good safety-wise, that's really good, and just, uh, standard operating procedures-wise,

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so we don't get all clogged up in our tubes and our towers and everything.

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We have the same strains, so these are all from the NADF facility, so a triple strain of walleye.

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We have seen, uh, we started operating a green-based strain of walleye, it's going to be really interesting to see.

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I'm hoping NADF gets their funding and does this study on comparing the different strains of walleye.

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You know, the agricultural industry has been doing this for hundreds of years, picking the right cow, picking the right corn.

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Now, we're going to have to pick in the right walleye that really suits, uh, suits, uh, raising like this.

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We also hope to eventually get into stocking, so the strains end up being very important that the DNR wants to keep strain-specific walleye in specific bodies of water,

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so that if a walleye strain has produced in there, they figure they want to keep that strain, uh, consistent.

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New tanks are going to go right over here, so we've got to make some room.

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My grandpa made this coat rack, which we'll keep in here and give you two disappointed if not, but, uh, we'll make some room,

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and then, uh, that'll get us quite a bit more production capability. That'll screw it up.

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Our big fish are our athletes. They're the hardest to that, so when I just blindly scoop in there, I'm probably going to get some smaller ones, but there's a chance I get a big one.

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They're going to splash a little bit.

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Here's a couple over.

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So those are all just under what we would harvest right now.

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They're probably just getting, uh, two-a-pound.

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I know the spots, they like to hang out. I'll try to get them. Get a big one.

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There we go.

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Here would be a nice one that we put in the purge system right now. Probably just under two-a-hounds, I would say.

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You get that nice color. They're kind of a consistent base-off strain.

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That's kind of where you see the strain differences in the color, mostly.

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Oh, yeah. Real happy with that.

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The size, belly, filet, about half of this fish's weight will be in filet.

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And this feed is trickling in 24 hours a day, so while I was in there, they do have their own personality.

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So like I said, your bigger ones are more of your athletes.

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You're kind of your bully fish a little bit too.

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They'll eat first, so the idea is, yeah, food trickling in there all day, all day long, so a bully fish gets pulled,

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and then the other fish get a chance to eat. That way you're not dealing with any nippin.

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When while they're young, you do have to worry a little bit about cannibalization, so that kind of feed helps.

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And when they're really young, you might add a little bit of plate.

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Well, water to actually make it a little bit more murky for them to make it harder to find.

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I was talking about that $800-$900, so all real similar per square foot to a single family home,

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what we produce or what we burn in electric and heat.

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And a big reason for that, like you mentioned, the insulation helps out.

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Having the lights and having the water in the building is the source of insulation or ambient heat that stays in here.

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With the electricity is where we have our lights on, light movers.

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So that way it's just kind of trying to mimic the sun, varying degrees of intensity throughout the day,

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whereas if you just had one LED light, that plant would want to go straight towards that light, long and leggy,

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not much yield, not as healthy of a plant where you get varying degrees of intensity, it grows out every which direction.

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Our plants are really largely based off the nutrients that we get from our fish.

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We have to add calcium and potassium because the nitrification process of our fish, the pH, is always lowering.

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So we need to bring that up and we kind of get two birds sewn at once because we give them those nutrients, potassium and calcium.

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That's a good add to aquaponic water anyway, and we're raising the pH.

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The one nutrient that kind of has to be added in and of itself, that's not necessarily another benefit, is iron.

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Just randomly the fish don't really produce iron, the plants need it.

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But you see here, so part of the reason why I say we need to be very serious about our filtration is just how skinny our lines get here.

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If we had any sort of solids in there, it would get clogged up really easily.

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Each one of these has a bulb valve in it, so there is about 20 gallons of water in here.

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One tower will use about one gallon of water per day.

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A bulb valve opens up, we trickle water in, and then there's a sump pump in the bottom of there.

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As you see going on right here with our baby rosemary, sends water to the top, trickles down, and then it's off for about 40 minutes.

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So you get that really nice flood and drain where the plants actually get a little bit thirsty.

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That's also kind of representative of where these plants came from.

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A lot of the herbs are Mediterranean in origin, so they're used to a sandier soil.

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They get heavy rain, get dried out for a while, and so we're kind of replicating that here.

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So we're able to grow, you see some rosemary up here on this tower, sage, thyme over here.

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So all those stickier, more woody crops were able to grow on the towers.

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And then kind of a wide variety beyond that too.

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Tomatoes were able to do, and the fish really produced mostly nitrate.

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So that's, nitrate is what you need for vegetative crops, so that's your before fruiting or flowering, or, you know, if it's a crop that doesn't fruit or flower.

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So all your herbs, all your salad is in that boat.

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But our fish water has actually produced enough nutrients where we can produce pretty nice and great tasting tomatoes too.

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Just cherry tomatoes because we need to support them on the towers, but yeah, we've been pretty happy with the taste anyway.

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And then you see kind of over here on the other side.

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That's our deep water culture unit, and that's kind of more common to use for aquaponics, hydroponics, just that trough of water.

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It's a little bit simpler of the system and can work for a lot of different crops.

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We have our mint in there, it does amazing.

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But for us, the tower is allowed for a little bit more food safety, more variety, and just a little bit more control with what we could do.

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And it keeps our towers keep the water more separate from the actual plant, because it is fish water at the end of the day.

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So keeping it separate, no contact there, just very food safe is the name of the game for us.

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We are, you know, just like our fish waters being recirculated, our plant waters being recirculated, our air is moving around, all indoor.

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And the reuse of everything, the main lesson we've learned is just keeping everything super clean, disinfected, both fish and plants.

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Because you just need biological life to grow, you can't let other bad biology get in the way of that.

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Every indoor grower is going to deal with bugs or disease or mildew of some kind, so it's just finding ways to stay ahead of that.

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And mostly it's keeping clean, keeping everything super, you know, keeping these fans on us.

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It feels good for us, and just like us, when the plants get a little bit, they can breathe a lot better.

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So assuming at this point the fish are supporting the plants?

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Yep.

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It's one day the goal to have the vehicle in terms of income supporting each other?

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Yeah, we will, we have high hopes to expand the fish sometime, sometime soon in the next couple of years.

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And that probably looks mostly like a focus on expansion in the wall and keeping kind of still reaching the capacity here.

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So eventually we will have more nutrients than we are able to use, so it could mean something else, bottling up that nutrients, giving it to a community garden or something like that.

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A number of different ways you could handle it, or if there's a corn field right out, right out our door too.

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But at some point someone will market fish, fish fertilizer, it's like...

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We wouldn't be the first ones to do it, for sure.

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I don't know if I told you, in that studying of perch at first, so we talked to a Madison professor named Terry Berry.

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Great name.

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He was an aquaculture professor, maybe just a biology professor, but he said he had a similar system to ours,

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recirculating, but in one tank he had northern pike and another tank he had yellow perch.

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He found out that when the northern pike had some sort of predation, the yellow perch responded by doubling their growth rates.

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It's just like incredible, you know, in the way of you need this fish to grow as fast as possible to make your margins, whatever.

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I said, do all I do that?

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Unfortunately they don't.

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I can't finish doing that. It's a chemical that's released when one of them's eaten.

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That tells the others around it, grow faster, get bigger, I just got eaten.

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Some sort of pheromone or something.

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Yeah, something that's released into the water.

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Yeah.

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That's why a lot of fishermen will say, oh, a lake can get stunted, especially the blue gills that never grow faster, certain size.

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You've got to introduce a bigger predator to eat him to get him to grow.

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The right idea, but the wrong methodology of what actually is happening here,

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is to say you need the predation for them to tell each other to grow bigger.

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Right.

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Without the predator president, they simply reach a side of their comfortable life and then they don't think they can.

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They need that pressure.

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Yeah.

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That drive.

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And it's so, yeah, I figured it had to be something like that because he said whether the pike was in the same tank or not.

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It wasn't like the perch.

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The perch didn't have to see it, you know.

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The walleye are enough of an apex predator where they're not necessarily going to do that.

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Just cool stuff to learn along the way, especially learning like us.

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You end up, you know, YouTube, Google Scholar, talking to these research facilities instead of getting more of a formal education.

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You end up with a lot more adjacent things that you learn for better for work.

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It's cool to have a mix though.

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And you see, you got it here.

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We have some power washing going on, assembling towers.

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We just got done with the harvest today.

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So you see over here, those are a couple of romaine towers that are further ones.

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We might be harvesting from, for our little customer's smile.

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The other ones are just harvesting from.

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We need to unload those.

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Soak them, power wash them, reassemble them so they're all perfectly clean.

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Very labor intensive, but that's how we grow our good drops.

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So, you see here we have some microgreens, broccoli micros, cilantro, romaine basil.

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Some day I like to figure out strawberries, but it hasn't happened yet.

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We need to clean them up as you go almost after every harvest.

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Chives are one thing. Chives are partially both.

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You'll see the towers get a little take time, but the plants do really well.

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They're able to keep cutting and coming again for whatever reason.

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They're really able to reproduce really well and stay really great products for a long time.

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Some more basil over here. We have our dill section here.

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Another one that you can cut and come again quite a few times.

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You guys want to go over and see the germination area?

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Yeah, I mean you just want to get some clean.

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No, I'm going to edit it for the same activities along the way.

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And the motivation and influence on how many engineers and scientists we have

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is the new landing. And the same thing like a lot of these people that are interested in science.

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But a huge, debatable topic is really interesting to debate.

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It's a Tasmanian tiger that they say is really necessary to be back because Tasmanian put his species.

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And is it a dire wolf or is it just a wolf with some new trains or whatever?

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We'll probably, we've been doing it about every two weeks.

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Right out of the circling system and out of the bird system.

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Mind you, it's only four people, but no one can tell the difference.

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It's kind of interesting that way where salmon, it's quite a big deal to get the purge right

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and it could even be three, four weeks sometimes, which they can certainly come down to the nominee on Wednesdays.

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No, we don't have a facility.

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You know, stainless steel, all that stuff.

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But we do have a licensed kitchen towel back here, so we're able to do,

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we need the retail from the license just to be able to sell them, so we need that.

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But then we're also able to utilize more plant products to put them into charge,

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so it has to be raised in the tree.

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Billing you in on this yesterday too, then the same way with the plants, we're trying to use them a little bit.

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Yep, yeah, we do two fillet packs.

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And it is new, you know, you look online, if you, walleye, direct frozen.