In futuristic-looking boxes, exotic mushrooms bloom.

Former college roommates, Adam DeMartino and Andrew Carter started Smallhold three years ago and farm 10 varieties of mushrooms inside their Brooklyn, New York warehouse.

"We do blue oysters, pink oysters, yellow oysters, those are probably our best sellers right now. And we do royal trumpets, that's becoming a pretty popular one as well. Pioppino, chestnut mushrooms," Carter said.

He added, "We started playing around with different varieties and different kinds of crops we could grow, and found a really big opportunity with mushrooms. As soon as we started, we became the first mushroom farm in New York City and pretty much found a ton of demand for that."

Smallhold installs hi-tech farms in restaurants and supermarkets. These farms can produce up to 100 pounds of mushrooms a week.

Carter and DeMartino maintain the farms through an app. They regulate the temperature, humidity, CO2, the fresh air exchange, among other things. The model is an avenue for sustainable farming, which is gaining steam in the face of climate change.

"We're limiting the energy used on trucking food all over the country, and we're providing a high-quality product while doing it," explained Carter.

Two years ago, Whole Foods started bringing Smallhold Farms to its stores.

Smallhold plans to eventually expand to other types of produce, with the hope of changing the future of farming.

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