Farmers & Chefs<\/a>.<\/p>\n\n\n\nPero cuando el due\u00f1o de Farmers & Chefs, John Lekic, abre las puertas se ven lechugas, hierbas y otras plantas en cultivo desde el suelo hasta el techo.<\/p>\n\n\n\n
Ese dep\u00f3sito no es ning\u00fan cacharro: es un medio de cultivo entre los primeros de su clase en el valle del Hudson. La firma israel\u00ed Vertical Field elabora la instalaci\u00f3n agr\u00edcola. Para Farmers & Chefs, se ha vuelto un atractivo m\u00e1s que contar para un restaurante cuyo estilo Lekic ha establecido como \u201clocavore\u201d (de productos locales). <\/p>\n\n\n\n
Actualmente el contenedor de 20 pies est\u00e1 dividido en cuatro \u201ccampos\u201d de envases pl\u00e1sticos de jardiner\u00eda comunes y corrientes instalados de lado. El interior tiene control de temperatura y humedad, con l\u00edneas de riego por las paredes, ventiladores en el techo y luces que operan 16 horas cada d\u00eda. <\/p>\n\n\n\n
\"Es mucho esfuerzo, es mucho trabajo, pero tiene su recompensa\u201d, dice Lekic. \u201cNo es solo que la lechuga salga m\u00e1s barata. Con esto que hago busco crear una historia\u201d.<\/p>\n\n\n\n
<\/p>","protected":false},"excerpt":{"rendered":"
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