About Lucky Clays Fresh
In 2010, the team at Lucky Clays Farm began conversations around furthering Judy Carpenter’s lifelong passion for environmental preservation. Given Carpenter’s commitment to sustainability and the conservation of natural resources, we knew the traditional livestock farming method wasn’t the best option.
In 2011, we hired Bradley Todd to investigate shrimp rearing and other possible “farming” techniques in our greenhouse. After countless hours of research, Todd felt that raising tilapia in an aquaculture system was the best method that offered the greatest potential. Several discussions later, we moved forward in starting the first system. However, after a year of operations, we realized that Aquaculture alone would not be sustainable. Thus, Todd resumed his research and found another method.
In the summer of 2012, based on Todd’s design, we started work on the new system that incorporated aquaculture and hydroponics – Aquaponics. One year later, the major work was completed and we were ready to introduce fish and plants to the system. By the middle of January 2014, we started to sell our produce to local restaurants.
During the fall of 2014, we agreed that this system was large enough to become a stand-alone entity from Lucky Clays Farm; thus, we created a name for the business: Lucky Clays Fresh.
As more consumers demand locally grown, organic product in places that traditionally must ship or fly ingredients from around the world, the Aquaponics and urban farming movement is getting some amazing attention. Our team places priority on a sustainable, symbiotic environment that is capable of naturally producing fresh food year-round with no waste, no toxins, and no chemicals. Benefits of using an Aquaponics system include:
- Environmentally friendly – no chemicals, pesticides or GMOs.
- Requires 1/10th of the water used to grow vegetables in the ground.
- No threat of climate change, weather fluctuations or invasive pests given the controlled environment provided by the system.
- Ensures fresh, local food supplies.
On the Horizon
2015: We will have completed the planning, construction, and startup of the first phase of our Commercial Expansion. This expansion has the potential of producing 40,000 pounds of fish, 480,000 units of produce and 10,000 pounds of shrimp annually.
2020: We will have completed the final touches on our second phase of our Commercial Expansion. The second phase of expansion has the potential of doubling our production to 80,000 pounds of fish, 960,000 units of produce and 20,000 pounds of shrimp annually.
2025: We will have completed our third phase of our Commercial Expansion. The third phase of expansion has the potential of tripling production to 120,000 pounds of fish, 1.4 million units of produce and 30,000 pounds of shrimp annually.