From Roof Top to Table Top

The urban food revolution took another giant leap forward late last year with the opening of a new roof top farm restaurant in New York.
For ten months of the year the Bell, Book & Candle restaurant on 10th St in Manhattan’s West Village will source its greens, garbanzo beans, summer squash, lettuces, eggplants, tomatoes, broccoli and strawberries from its roof-top hydroponic farm. 
Restaurateur John Mooney is the first chef in the U.S. to grow most of his produce on a rooftop farm.
This is a CNN report on the chef and his garden from last year.

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