Food up there
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Sunday, March 21, 2010. One of my goals in the next six months is to find a restaurant that would like to grow their own food on their walls and roof. Here is a restaurant in Chicago. Have a look at this link to vertical farming. Which takes urban farming to the next level. I believe this is the way of the future but like the author indicates there is a fair amount of learning to be done first. Rather than growing food on a large scale like this it would make more sense for people or robots? I will post.CONTENT
This web page foodupthere.blogspot.com states the following, "Sunday, March 21, 2010." We saw that the webpage said " One of my goals in the next six months is to find a restaurant that would like to grow their own food on their walls and roof." It also said " Here is a restaurant in Chicago. Have a look at this link to vertical farming. Which takes urban farming to the next level. I believe this is the way of the future but like the author indicates there is a fair amount of learning to be done first. Rather than growing food on a large scale like this it would make more sense for people or robots? I will post."SEEK SIMILAR DOMAINS
Urban Agriculture, Food Security, Local and Sustainable Food Systems, Grow-Your-Own, Polyculture, Urban Food . Wednesday, June 27, 2007. I was cycling through the center of Dublin this afternoon and had stopped to chat to a couple of friends that I had not seen in a long time. I like the Food Urbanism idea. She was off down the road leaving me rather stunned! Links to this post.
What is Food Urbanism? Alentour des habitations collectives. Espace de liaison en talus. Salarié et gérant de structure collective.
Greek Semolina Cake with Orange and Honey. This post first appeared on Great British Chefs website. Which has been revamped and looks all very sexy and shiny and new, you should check it out. 50g slightly stale white breadcrumbs. 175ml sunflower oil, plus extra for greasing. For the honey and orange syrup. Juice of 1 unwaxed orange.
Andi Walker at The Riverside Inn, Chelmsford. Before I continue with this review, I think I should reveal that I have a soft spot for Andi Walker. Having met plenty of chefs now, I can safely say that he is definitely one of the nice guys. Modest and humble, he simply wants to do the best he can and create honest, hearty and fulfilling grub. That said, Andi also has the minerals, so to speak, to produce some rather stunning and exceptional plates of food. OR SO I USED TO THINK! .
Ever read a label for a product and wonder how to pronounce the ingredients? The best way to stay away from these chemicals and additives is to not buy them! It sounds much easier than it actually is because these hide in many products we use daily.