Southall's hydroponic greenhouse produces 400 pounds of lettuces each week.

Modernization in Farming

On first approach to Southall, the two glass greenhouses stand as welcoming beacons. They’re part of Chef Tyler Brown’s vision of marrying traditional agriculture with modern technology. Case in point: on the left is a state-of-the-art hydroponic grow facility, where an ocean of leafy greens is reaching through a rigid…

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Debby Williams at Southall Farm

Gearing Up for Planting Season: Meet Debby Williams

If you peer through the windows of the conservatory greenhouse at Southall, you might not believe that the woman making the magic happen inside started her career with the Federal Reserve Bank. Fortunately, the prospect of working inside a financial building in downtown Nashville didn’t appeal to her for long.

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Chef Tyler Brown with sock sausage

The Southall Ethos: Seasonality and Sustainability

The smell of smoldering apple wood signals winter in the air at Southall, as chef Tyler Brown cracks the door of the smokehouse to check on the progress of sock sausage that is slowly working its magic. Nine days of smoke should be good, he says, but it could be…

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