Produce Hoisted From Rooftop Vertical Farm to Kitchen

September 8, 2011


Bell, Book, and Candle Chef,  John Mooney, using pulley to send crops down to restaurant below. Photo: Shawn-Erik Toth.

Food doesn’t get any fresher or local than this: Manhattan restaurant Bell, Book, and Candle’s Owner/Chef John Mooney and I Read More…

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