The farm profile introduced John Michael Mead and Bryce Tillman and explored the skills, experimentation and collaboration behind year-round indoor growing in Skagway.
Growing in an unlikely place
The article traces Mead’s background in biology and controlled-environment cultivation and his interest in growing food where conventional outdoor agriculture is difficult.
Brewery, farm and kitchen
Brewing CO₂ is sent upstairs to support plant growth, excess yeast is used in microbial compost teas, and the farm coordinates with the kitchen around weekly produce needs. The article described yield gains of up to 30%, which differs from the older farm page’s approximate 25% figure.
Looking ahead
Future ideas included more locally produced fertilizer inputs, an in-house seed program, additional solar energy and eventually using the farm as an educational space.
Legacy migration
This page preserves the key information from Skagway Brewing Company’s legacy Wix article in a cleaner first-party route. The original source URL is recorded in the repository’s _oldsite/blog/ inventory.