One plate at a time talks about the importance of freshness and local produce in his earthbox garden on the roof of frontera grill in chicago.
Rick bayless roof top garden.
Rick s rooftop rick bayless from pbs s mexico.
Virtually all the water is delivered with precision to the plant roots by capillary action.
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And can produce as much as 650 pounds of salad greens a year with their april to november harvest.
The vegetable production per square foot is greater while saving a significant amount of water.
In addition to running this garden the major composting effort and the greenhouse there is a container roof top garden at the xoco restaurant that grows tomatoes herbs and chili peppers.
The sun soaked 1000 square foot backyard area is the main production garden where 13 raised planter beds produce a bounty of specialty salad greens edible flowers and herbs destined for rick s restaurants.
This rooftop garden with 45 sub irrigated planters can out produce the majority of earthbound community gardens.
The garden is 1000 sq.
In the video rick speaks about how freshness is used to expose the mexican culture in chicago.
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Private dining catering.
Chef rick bayless uses the earthboxes for his urban rooftop garden for frontera restaurant in chicago.
Instead of just talking about how food should be delicious he does som.
Sure yes he won last night s top chef masters yay rick but what i really mean is that he s a champion for farmers sustainability and great food in the kitchen.
Illinois il chicago.
He discusses working with local farmers as suppliers sustainability and organics.
If you re traversing the city s 606 elevated park in bucktown and look down to see a spectacularly lush and colorful landscape you ve found the bayless gardens.
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If you re traversing the city s 606 elevated park in bucktown and look down to see a spectacularly lush and colorful landscape you ve found the bayless gardens.
Mexico one plate at a time.
Sep 20 2011 by april paffrath rick bayless in the rooftop garden rick bayless is a champion.