This is really cool: Bell, Book and Candle, a restaurant in Manhattan, grows all of its own vegetables and herbs under the personal supervision of owner and chef John Mooney. Each daily menu is crafted based on what’s fresh and ripe that morning. But that’s not all. Mooney grows the produce on the rooftop of the six-storey building where the restaurant is located. The produce is lowered into the restaurant using a simple bucket and pulley system. Mooney manages to accomplish this with vertical gardening. The hydroponic growing towers are soilless and organic, maximizing rooftop space while minimizing the load on the 1929 building. The nutrient injection system is even solar-powered. Read the full story of how this all works.
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About Curt Kipp
Curt Kipp is the director of publications and communications at the Oregon Association of Nurseries, and the editor of Digger magazine.