FoodCon III - Hydroponics

We're excited for our third edition of FoodCon next Friday, October 5th 5-9pm. Along with Butler University's Center for Urban Ecology, we're presenting an unconventional convention celebrating the art and culture of food in Indiana. This year FoodCon III is exploring the life cycle of food: the birth, growth, maturity, and death.

From paintings and an interactive mural by Maren Bell in our Main Gallery exploring urban gardens to encaustic paintings by Carolyn Springer in the City Gallery around the idea of civic food, FoodCon this year will be equally exciting as previous years.

In the courtyard, enthusiasts from a wide variety of organizations involved in the local food movement will circle up to provide a feast of information about community supported agriculture, beekeeping, urban farming, animal husbandry, cooperative groceries and much more. In our Gallery No. 2 attendees can view photographs of Indiana chefs, farmers, entrepreneurs and other figures who are making this an exciting time in Indiana food. There will be a statewide map highlighting Indiana food stars. And participants can write a six-word story about Indiana food and purchase a copy of Food for Thought: An Indiana Harvest.

Amidst all of this, we wanted to highlight one individual showcasing how he's a part of the local food movement.

Chris Provence grows food in water. That's right, grows food in water and only water. It's called hyrdoponics, a term coined in 1937 by William Frederick Gericke. It's a process of introducing nutrients to the plants through water; there's no dirt. Chris's interest in hydroponics stems from his desire to be a part of the solution to end world hunger.

He's creating and growing sustainable food with the added nutrients coming from vermiculture (a.k.a., worm excrement). This process uses a small amount of space to produce a greater quantity of crops. Chris told us he could even grow a cucumber in a SunKing can) with just a teaspoon of water. In addition, all of his water comes condensed water. He uses the condensation off his furnace and air conditioning. Because hydropnoics is cyclical in its use of water, the water that starts out might be dirty but becomes potable by the end and is used again in the process.

At FoodConIII Chris will be bringing corn (because this is Indiana), radishes, lettuce, tomatoes, broccoli, cucumbers, pumpkins, and onions.

We're excited to see the hydroponics setup he'll have as well as see all of the other individual organizations that will make FoodCon III a smashing success of culture and art.

Come First Friday, October 5th from 5-9pm at the Harrison Center for the Arts at 1505 N. Delaware Street, Indianapolis, IN 46202. We'll see you there!