Our Story
How We Got Started
With a lifelong passion for growing healthy, great-tasting vegetables, owner Keita Dawson founded Ula Farms in 2016 to supply restaurants and other customers with sustainably grown microgreens and lettuces. Keita, who grew up in Atlanta, traveled and lived around the world after marrying a US Army Paratrooper. Both avid gardeners, Keita and her husband Calvin were determined to grow and share produce everywhere they lived, despite often-limited space.
Creating
A Solution
While living in Hawaii without room for a conventional garden, the Dawsons needed to improvise their techniques – and in the process, discovered a method of aquaponic farming that uses zero chemicals and fertilizers. In addition to microgreens, lettuces and other vegetables, they also began to harvest native fish in this rich, self-contained ecosystem.
Our Farm
Today
Today our team of farmers is excited to share Ula Farm’s certified naturally grown produce with restaurants, chefs, healthcare facilities, schools and families – anyone looking for a tastier, more earth-friendly veggie.
