The Concept Behind Geological Agriculture And How It Can Change The Way We Grow Food – Forbes

Richard Campbell
Entrepreneur Richard Campbell is behind To Soil Less, a company whose goal is to share gravel based growing techniques and practices with the agriculture and gardening communities in efforts to best cultivate crops and food sources without soil. The practice is known as geological agriculture.
“If all you know is soil, you might as well think the earth is still flat,” states Campbell who along with a group of notable scientists is continuing to uncover the ability of rocks in their full form.  
GeoAg, which is the short name of the study that is changing the way people think about agriculture, is best described when applying the definition to rocks. Defined as a collection of minerals, you can begin to understand how to grow plants without soil or fertilizer. In other words, when you add water properly to minerals, that mineral-rich water can be capable of growing plants. 
Based in Miami, Campbell and his family have been observing, researching and refining the GeoAg process for over 25 years. Fast forward today and Campbell is now introducing a new rock-based lifestyle. His book River Stones Grow Plants introduced the world of geological agriculture to academia in 2017 and since then has gained in popularity.  
 The business of rocks is major when you consider how it can revolutionize the way food is grown, which in turn affects how money is made through food distribution. As the planet continues to change thanks to global warming, the cost of eating increases globally. Campbell and those who share his knowledge believe that the issue of hunger can be alleviated through a source that’s readily available – rocks.
A pea gravel garden
How those with the resources to help aid in food distribution and how to address food insecurities, are two topics of moral obligation, especially amongst wealthy corporations.  
Another big part of Cambell’s work is promoting what GeoAg is doing with non-profits. An example is his partnership Aaron Short’s KEEP Foundation, which educates kids and conducts GeoAg research. 
While talking business, one of his favorite places to book a table is Bakan in Wynwood. Here he often discusses upcoming research and entrepreneurial conferences, most recently the second Annual Geological Agriculture Virtual Conference earlier this month. 
Popular dishes include the Ceviche Verde de Mariscos with shrimp, calamari, bay scallops, octopus, and corvina with an avocado tomatillo citrus sauce; as well as, vegetarian tacos that include Tacos de Hongo con Rajas Poblanas y Epazote made of mushroom, poblano epazote and guacamole.  
Ceviche Verde de Mariscos
Another favorite is Dante’s Hifi. It’s the first vinyl listening bar and venue dedicated to the “analog audiophile music culture,” according to the venue. Here in Wynwood, he finds a listening room to sip on classic cocktails and beers while a DJ plays songs from the venue’s collection. There is a spectacular sound system here.
For business meetings, Campbell frequently takes clients to seafood restaurant, Seaspice. Seaspice offers guests scenery of the Miami River and downtown skyline. Dishes include the Chilean Sea Bass with truffle porcini crust and Yukon gold potatoes; and the Blue Crab Ravioli with sundried tomato, baby spinach and saffron cream. 
For Greek food, Kiki on the River Downtown is the go-to place for dishes such as Organic Chicken with baby gem potato, black garlic and avgolemono emulsion, as well as Crab Cakes with jumbo lump crab, peppers, onions, and lemon aioli.


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