Yesterday I came across the above Instagram post by Bruce Mau Design, which pitted the Philadelphia Cheese Steak sandwich against the Montreal Smoked Meat sandwich in a “battle of borders.” It was to celebrate both Canada Day and American Independence Day.
I thought this was an awesome idea, so I tweeted out the photo. Then Daniel Kay Hertz – who is a Senior Fellow at City Observatory and from Chicago – asked me: “Is there a Toronto equivalent?”
And that got me thinking.
Montreal has smoked meat, bagels, and poutine. Philly has the cheese steak. Chicago has deep dish pizza. Quebec City has maple sugar and tourtiere (a kind of meat pie). New Orleans has po’boy sandwiches. Boston has clam chowder. Austin has tacos. Seattle has crab. And the list goes on.
But what is the quintessentially Toronto dish? Asian fusion food? Peameal bacon sandwiches from the St. Lawrence Market? I really don’t know. So I think we should decide on one right now. Think of it as an exercise in city branding.
Leave your suggestion in the comments below and we’ll have a vote.
I have a soft spot for Jackson Hole, Wyoming. It’s a beautiful town and, out of all the places I’ve snowboarded, it’s easily my favorite.
That’s why I was excited to learn that Jackson is currently building one of the first vertical farms in the world (and in a cold ski town at that). Using a vacant site in the middle of town, a new venture called Vertical Harvest is building a three storey, 13,500 square foot hydroponic greenhouse. It’s being done as a public/private partnership.
Today at the office we took a time out during lunch to plant vegetables on the rooftop of our building. Using 100 EarthBoxes, we planted everything from lettuce to hot peppers. It was a lot of fun and I’m looking forward to fresh salads throughout the summer.
I only recently learned about EarthBoxes through a colleague at work, who has a significant amount of experience in the world of urban agriculture. The way the boxes work is that they have an aeration screen at the bottom that serves to create a reservoir for water. You then fill it with water regularly and, through capillary action, the soil is kept properly watered with minimal maintenance. They’re explicitly designed for growing on balconies, terraces and rooftops.
I was so impressed by the boxes today that I came home and bought 3 margarita lime green EarthBoxes for my own terrace. They’re only $30 if you buy 3 at a time. I think urban farming is something that we’re going to need to do more of in the future and so I wanted to give it a try myself. It’s healthy and environmentally sustainable, and I’m sure everything will taste great.
I plan to start with lettuces, kale, cucumbers and hot peppers in my terrace garden.
Yesterday I came across the above Instagram post by Bruce Mau Design, which pitted the Philadelphia Cheese Steak sandwich against the Montreal Smoked Meat sandwich in a “battle of borders.” It was to celebrate both Canada Day and American Independence Day.
I thought this was an awesome idea, so I tweeted out the photo. Then Daniel Kay Hertz – who is a Senior Fellow at City Observatory and from Chicago – asked me: “Is there a Toronto equivalent?”
And that got me thinking.
Montreal has smoked meat, bagels, and poutine. Philly has the cheese steak. Chicago has deep dish pizza. Quebec City has maple sugar and tourtiere (a kind of meat pie). New Orleans has po’boy sandwiches. Boston has clam chowder. Austin has tacos. Seattle has crab. And the list goes on.
But what is the quintessentially Toronto dish? Asian fusion food? Peameal bacon sandwiches from the St. Lawrence Market? I really don’t know. So I think we should decide on one right now. Think of it as an exercise in city branding.
Leave your suggestion in the comments below and we’ll have a vote.
I have a soft spot for Jackson Hole, Wyoming. It’s a beautiful town and, out of all the places I’ve snowboarded, it’s easily my favorite.
That’s why I was excited to learn that Jackson is currently building one of the first vertical farms in the world (and in a cold ski town at that). Using a vacant site in the middle of town, a new venture called Vertical Harvest is building a three storey, 13,500 square foot hydroponic greenhouse. It’s being done as a public/private partnership.
Today at the office we took a time out during lunch to plant vegetables on the rooftop of our building. Using 100 EarthBoxes, we planted everything from lettuce to hot peppers. It was a lot of fun and I’m looking forward to fresh salads throughout the summer.
I only recently learned about EarthBoxes through a colleague at work, who has a significant amount of experience in the world of urban agriculture. The way the boxes work is that they have an aeration screen at the bottom that serves to create a reservoir for water. You then fill it with water regularly and, through capillary action, the soil is kept properly watered with minimal maintenance. They’re explicitly designed for growing on balconies, terraces and rooftops.
I was so impressed by the boxes today that I came home and bought 3 margarita lime green EarthBoxes for my own terrace. They’re only $30 if you buy 3 at a time. I think urban farming is something that we’re going to need to do more of in the future and so I wanted to give it a try myself. It’s healthy and environmentally sustainable, and I’m sure everything will taste great.
I plan to start with lettuces, kale, cucumbers and hot peppers in my terrace garden.
The business will operate year round and supply fresh produce to the local community – replacing food that was previously being shipped in from Mexico and California.
The site itself is 1/10 of an acre, but it’s expected to have the same output as a 5 acre piece of land using conventional agriculture methods. 95% of their product is already committed through pre-purchase agreements.
Here are some of the businesses that have jumped onboard:
Rendezvous Bistro
Il Villaggio Osteria
Q Roadhouse
The Kitchen
Jackson Hole Mountain Resort’s five restaurants
Snake River Brewery
St. John’s Medical Center’s Refuge Grill
What makes this project even more exciting is their commitment to employing members of the local community with disabilities. This is apparently a growing concern in Jackson, and so Vertical Harvest will be doing their part to address that.
If you’d like to learn about the design of the facility, check out this article by Fast Company. The team was was very methodical in ensuring that this facility would consume less energy than the status quo of shipping in food from out of state.
The go-live date is this fall (2015). I should probably plan another trip to Jackson.
Images from Vertical Harvest
The business will operate year round and supply fresh produce to the local community – replacing food that was previously being shipped in from Mexico and California.
The site itself is 1/10 of an acre, but it’s expected to have the same output as a 5 acre piece of land using conventional agriculture methods. 95% of their product is already committed through pre-purchase agreements.
Here are some of the businesses that have jumped onboard:
Rendezvous Bistro
Il Villaggio Osteria
Q Roadhouse
The Kitchen
Jackson Hole Mountain Resort’s five restaurants
Snake River Brewery
St. John’s Medical Center’s Refuge Grill
What makes this project even more exciting is their commitment to employing members of the local community with disabilities. This is apparently a growing concern in Jackson, and so Vertical Harvest will be doing their part to address that.
If you’d like to learn about the design of the facility, check out this article by Fast Company. The team was was very methodical in ensuring that this facility would consume less energy than the status quo of shipping in food from out of state.
The go-live date is this fall (2015). I should probably plan another trip to Jackson.
Images from Vertical Harvest
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