On a Monday morning in November, two men sat on the edge of a field in Carpinteria, 85 miles north of Los Angeles. The older one, middle-aged, wiry and bareheaded, had the face of someone who has served in the military, worked in agriculture or, in his case, both. Alongside him was a younger man who wore a black kippah and looked, from his complexion, like he spends his days indoors.
Yossi Asyag has a vision for the world: “We want people to eat fresh, organic produce without a carbon footprint.” The 45-year-old Israeli-born Montecito businessman has spent years working in commercial growing and seed distribution in Israel and the United States, and is now turning to Israeli growing and watering technology to develop cost-effective greenhouses to grow fresh produce year round in urban environments. He calls it the EverGreenHouse Growing System.