Shoe soles dripping with sanitizer, I step inside. It’s March—typically Denver’s snowiest month—yet I’m surrounded by thriving leafy greens floating on waist-high styrene rafts atop gurgling vats. The greenhouse is clean, tidy and bright, and the greens impressive—each a photo-ready example of its variety. Behind me, hundreds of tilapia and striped bass circle inside large tanks. Their job? Eat, swim, poop. Thus fertilized, the fish water flows through the hungry roots dangling in “rivers” beneath the greens and then, scrubbed clean by the plants, recirculates back to the fish.

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