Current Future Projects

Media Room

October 2016, Phoenix, AZ – Taste of Cave Creek

Taste of Cave Creek Chef Matt from Cartwrights Sonoran Ranch House, attended this year's Taste of Cave Creek where he featured his brand new Lobster Crab Cakes, gargnished with our very own SIFarms local greens. Watch More

March 2016, Phoenix, AZ – Tilapias

Fresh Tilapia SIFarms sells first round of premium organically grown fresh 2lb Tilapias to local Arizona restaurants. Contact us to learn more about placing an order.

January 2016, Phoenix, AZ – A tour of the Hoophouse

Hoophouse Tour Boy Scouts of America Troop 565 from Mesa, Arizona are getting a private tour of our Hoophouse. Contact us to schedule your own tour.

November 2015, Phoenix, AZ – Storm rips cover off the greenhouse

New greenhouse cover The Sustainable Integrated Team team pulls together and works 18 hours straight despite high winds to get a new greenhouse cover on.

August 28, 2015, Scottsdale, AZ – Making fresh deliveries

St Vincent de Paul Making deliveries of freshly harvested hydroponically grown purple and genovese basil to some of Scottsdale's top chefs at award winning restaurants such as Tarbells, Chelsea's Kitchen, The Henry and LON's at the Hermosa Inn.

June 2, 2015, Phoenix, AZ – SIFarmsintl & St Vincent de Paul celebrate their first milestone

St Vincent de Paul SIFarmsintl and St Vincent de Paul hit their first milestone today. Director of Urban Development for St Vincent de Paul, David Smith seen (left) jokes with managing partner Steve Stein about the rapidly growing tilapia. It was six month ago today that the two agreed to a strategic partnership in regards to an Aquaponics/Hydroponics facility. To date, SIFarmsintl has grown and donated more than 275 lbs of its sustainable foods including red and green leaf lettuce, tatsoi and green and purple basil.

May 1, 2015, Phoenix, AZ – SIFarmsintl brings local flavor to St Vincent de Paul

St Vincent de Paul SIFarmsintl surprised the volunteers at St Vincent de Paul's kitchen today when they delivered more than 70 lbs of red and green leaf lettuce as well as fresh basil for their weekly pizza dinner.

For Media Inquiries, please contact Nathalie Ane.