Dubai, Kwait, Qatar, et al: a Disneyworld of senseless “innovation.” Don’t they have the world’s tallest buildings over there now? Or was it the largest? Neon aquatic hotels? Indoor skiing in the outdoor desert? I suppose the fact Kuwait is about to get a new restaurant that grows its own produce in its dining room shouldn’t be mind-blowing news. But it is a delightful idea, sitting down on the farm in the Arabian Desert, dining in an organic oasis. (Is it also not absurdly ironic that the world’s largest oil-producing countries are leaders in so many things green?)

Dubai-based restaurant consultancy, Thomas Klein International and its Chicago architectural office, PS Studio, have been contracted by Prime & Toast to adapt the vertical farming concept for its new outlet in Kuwait. The release attributes the idea to American professor Dr. Dickson Despommier, who has brought some cred to the idea of farming in crowded urban areas (see our story, “Encouraging City Growth: Urban Farming Grows Up“).

The Prime and Toast’s farm is pretty green for its desert venue. It will be watered with condensation from the restaurant’s air conditioning system. (I suppose if you require a cooling system that has to be fired up pretty much around the clock, you might as well get some offset benefit.) The hyperlocal organic herbs and vegetables will be used to feed what’s promised to be a healthy menu “based on the fresh produce available on a particular day.”

The “farming section” (and the kitchen, as well) will do more than actually feed patrons; it will also be designed into the place so that diners will have a true eating out experience with “direct views into the production area.” In keeping with the sustainable approach, all wood used the restaurant’s furniture will come from sustainable forests.

While hardly a true urban farm benefiting a local community, or a back-to-the-land movement for desert dwellers, the restaurant is good example of how the approach’s novelty can actually fit into a marketing scheme. Says Daniel During, TKI Managing Partner, “The main feature of the restaurant is … the vertical farming section, and the rest of the restaurant was designed around this unique and innovative concept.”

The Green Plate is always combing the web to see what’s happening in the world of organic, sustainable, fair, and tasty food. From recipes, to food and agricultural policy, there are dozens of great sites that I depend on for my daily diet of information.

So here’s the Green Plate’s list of the best organic, smart, green, newsy, tasty, seasonal, sustainable food places on the web to share with you readers:

Group Blogs – Cooking:

Food 52 launched with a splash last fall by New York Times food writer and cookbook author, Amanda Hesser, and friend and fellow food writer Merrill Stubbs. It’s unlike any other site out there, in that instead of telling readers what to cook, it showcases the fine work of talented home cooks. It’s interactive, fun, well-designed, and full of tasty recipes. Readers can rate recipes and cookbooks, and from the recipes readers submit, founders are creating an online community cookbook and recipe database.

Started by New York food writer, Ed Levine, Serious Eats combines community, recipes, and food news into one of the most respected voices about food on the web. Though not explicitly green, the recipes and news on Serious Eats are about what’s current, and what people want to talk about, so there’s plenty that’s seasonal, veg centric, healthy, and well-sourced, right alongside articles on where to get the best burger in New York.

Culinate also has a strong community component along with recipes, news articles, cooking tips, interviews, recipes, podcasts, food news, and blog posts. It’s all about real food and is focused on an audience who cares where their food came from and how it was produced. The reporting and writing is always high quality.

The Kitchn, part of Apartmenttherapy.com, has writers across the country contributing recipes, product reviews, store spotlights, and news. There are also giveaways, cool kitchen tours and more, all served up with a strong editorial voice. The focus is on what people who care about good, real food are cooking and eating, so though not explicitly “green” there’s plenty there to chew on. And always great recipes and tips.

Group Blogs – News, policy, stories:

The New York Times Diners Journal blog features the work of many of the Time’s best thinkers on food issues, including Mark Bittman. You’ll find New York-centric news but also plenty about what’s going on all over the country trend-wise, plus Bittman’s tasty, simple, seasonal, veg-centric recipes.

Cooking Up a Story is an online television series (and blog) about people, food, and sustainable living. The videos spotlight farmers, artisan food producers, and other individuals who are bringing sustainable food to our tables. Many are unsung heroes and all are fascinating and inspiring.

Civil Eats is a blog with contributors around the country (full disclosure: I am one of them). You’ll find interviews with food activists and farmers, book reviews, recipes, gardening and farming tips, policy discussions, and all kinds of news. Many contributors are activists and movers and shakers in the world of sustainable fair food, so this is info from the front lines.

Sustainable Table is also home to The Meatrix and the Eat Well guide and it focuses on educating consumers on food related issues and building community through food. You’ll find shopping guides, recipes, and more on this invaluable site.

The Food Section of activist hub Change.org dishes up thought-provoking news on the issues that affect our food system. You’ll find articles skewering corporate misdeeds and great reporting on policy developments – plenty to chew on.

EcoCentric is the new home that combines Sustainable Table, Eat Well Guide, Daily Table, The Green Fork, H20 Conserve, and Network for New Energy Choices to cover the intersections between sustainable food, water, and energy. It’s a smart choice since food, water, and energy are all essential for our survival. The reporting is wide-ranging and interesting.

It’s no surprise that the Big Daddy of green blogs, Grist.org would be one of the most definitive food voices on the web. It’s been my first stop for years. The reporting goes beyond parroting and digs into the issues. With top-notch writers like Tom Philpott, Tom Laskawy, Bonnie Powell, and Paula Crossfield (also managing editor of Civil Eats), this should be the first place you go for policy news, stories from around the country, and the exposure of hypocrisy in high places of all sorts.

Speaking of Bonnie Powell, the blog she founded, The Ethicurean, is a must read for curated news from around the web, as it offers well-researched, original feature articles, and stories about cooking and farming.

Combining cooking and policy news, the The Atlantic’s Food Channel is all about smart food journalism.

With the gossipy, tabloid tone of the rest of the Daily Beast, Hungry Beast is a fun, but not-always-feather-light destination for news about food, recipes, and features.

Individual Blogs – Cooking:

Uber-blogger Elise Bauer of Simply Recipes migrated from the tech world to become one of the first full-time food bloggers. Her site is one of the web’s best treasure troves of home cooking.

Another early entry into the world of food blogs, 101 Cookbooks, is at the top of every blogger’s blog roll. Created by technological and media 2.0 whiz, Heidi Swanson, who is also a cookbook author and professional photographer, 101 Cookbooks is one of the most beautiful and useful food blogs on the planet. All of Heidi’s recipes are vegetarian and healthy, but she doesn’t really talk about it. It just is. I like that.

Engaging writing, gorgeous photography, and creative, delicious, doable recipes are the hallmarks of Smitten Kitchen. This is where I come for inspiration and just to bask in Deb Perelman’s beautiful food.

Individual Blogs – Policy and News:

Sam Fromartz, author of Organics Inc., one of the first books about “big organics” and how things REALLY work in the world of food policy and business, has a blog called Chewswise. It’s refreshingly idiosyncratic. You’re just as likely to get a recipe for Sam’s famous baguettes as a serious discussion about the farm bill, but there’s always something to provoke thought.

James Beard award winner and former contributing editor of Gourmet Magazine, Barry Estabrook reports on food politics in Politics of the Plate. Alternating between news bites of food stories from the web and the kind of hard-hitting features he became known for at Gourmet, Barry’s site is a great place to catch-up.

Josh Friedland’s The Food Section is a rich stew of food news culled from around the web, commentary, features, and new product news.

Now it’s your turn. Leave a comment and tell us about your favorite food stops on the web!

This is the latest installment in Vanessa Barrington’s weekly column, The Green Plate, on the environmental, social, and political issues related to what and how we eat.

Image: wickenden

When I first started hearing the term “urban farming,” I’d think about either my grandparents’ stories about war-time “victory gardens” or of some crumbling dystopian city full of hungry citizens doing whatever they could to endure society’s epic demise. The former image was one of coming together for the cause, growing cukes in city lots to support “our boys” “over there.” The latter was all sci-fi survival, doing what you can with what you got, staving off impending doom.

Turns out, the advent of today’s urban farming movement is in very much in response to both of these veins. Consider that by mid-century, the human population will increase by about three billion people and nearly 80 percent of us will live in urban centers. It’s been estimated that if farming practices continue as they are, the amount of “new” land needed to grow food to feed all these people would have to be 20 percent larger than the size of Brazil. Already, parts of the developing world are facing of water and land shortages, so we’re talking pretty high stakes here. As we recently pointed out, the push for urban farming is here, and it’s here to stay. And the movement continues to grow up. Literally.

The idea for “vertical farming” resulted from a classroom challenge made to students by a Columbia University teacher of environmental sciences and microbiology. Professor Dickson Despommier asked his class to figure out how many Manhattanites they could feed a 2,000-calorie daily diet to – growing food on the island’s 13 acres of usable rooftops. When the answer came back to be about two percent of the 50,000 city dwellers, Despommier posited growing food vertically, inside multi-story and high-rise buildings. The students took it from there, eventually creating Verticalfarm to spread the idea.

Though the project began in 2000 (we actually gave it some coverage a couple years back), the concept’s finding some new traction in the media, at least, with a recent piece in Smithsonian magazine’s 40th Anniversary issue, and Despommier’s new book, The Vertical Farm: The World Grows Up, soon to be released.

There are many advantages to this approach, according to Despommier and his team. For starters, there’s year-round crop production, no weather-related failures, all food can be grown hydroponically with no herbicides, pesticides or fertilizers, and you get the elimination of agricultural runoff by recycling black water. As for its impact on regular old “horizontal” farming, the method would provide for the return of existing farmland to nature, which is always a plus. Add fossil fuel-free food production and even feeding methane from composting back into a city’s electrical grid and, well, maybe they have something here.

Not everyone’s convinced that such an approach makes sense, and some say that cost and resource issues make the efficiency of such grand-scale endeavors to be no more than pie in the sky thinking. But the facts on the ground remain regarding populations, pollution and climate issues being on a collision course scheduled to meet up sometime in the not-too-distant future. It’s never too early for creative thinking. Especially when we’re going to need some unique solutions to, perhaps, get us off the ground.

Looking for an unusual wedding banquet? I may have found the answer for you- Marije Vogelzang and her food laboratory.

While contemplating the greater joys of food, I remembered hearing Marije Vogelzang speak at the annual PopTech conference last year. This amazing designer has created her own genre for food as art: Eating Design. After studying product design and worried about the wasteful use of materials, this Dutch designer turned to food. Viewing food as already perfectly designed by nature, she began focusing on creating unique and meaningful eating experiences.

Vogelzang’s edible art projects take on many forms, including installations, performance, and event catering. In every case, she explores cultural preconceptions of food, and attempts to change prior experiences or associations with what’s being eaten. At one catering venue for a large holiday dinner party, the designer took the tablecloth and hung the sides up instead of down, creating slits so diners were encompassed in this tent-like construction, transforming the relationship of the eaters to one another and to their food.

Color often becomes a prominent focus in Vogelzang’s work. In a project working with kids and their food perceptions, she arranged a series of healthy snacks according to color, and each color was associated with a feeling or meaning, such as red=energy or yellow=friends. Children then chose their snacks based on a desire for “happiness” or “energy” as opposed to the food itself, thereby removing their previous hesitancy or negativity toward healthy foods.

Other works include spoons made of sugar that melt into your coffee, candy “guns” that are meant to raise awareness that sugar is bad for you, and garden cress grown on clothing that can be used to garnish cocktails.

Something green and gooey in the fridge is usually a bad sign. I say that with solemn deference to my mother’s yummy lime JELL-O mold Passover staple, complete with magically floating mandarin orange slices (which, despite its annual holiday role, still seems to me to be distinctly non-Jewish in appearance). I’ll go so far, though, as to call my mother’s (and her mother’s before her) trembling creation an exception to the rule and return to my original premise: Green goo + fridge = bad.

Aha, but not necessarily so! At least not necessarily so in Electrolux’s goofy future world where Yuriy Dmitriev’s Bio Robot Refrigerator serves up a non-sticky, odorless biopolymer gel (yes, it’s green – in the pictures anyway) that’s not only not a bad thing to have in your fridge, it actually pretty much is your fridge.

The (very) experimental design was one of 25 finalists in the Electrolux Design Lab 2010, a competition that asked industrial design students to “create home appliances that consider shrinking domestic spaces.” Winning ideas were required to “shape how people prepare and store food, wash clothes, and do dishes in the homes of 2050 when 74 percent of the world’s population are predicted to live in an urban environment” dictating a need for greater space efficiency.

Four times smaller than a conventional refrigerator, Dmitriev’s Bio Robot’s biopolymer gets its food-preserving coolness through luminescence. All you do is grab your eggs (or whatever) and shove “˜em in the goo, which morphs around your foodstuffs creating “a separate pod that suspends items for easy access.” There’s no doors or drawers or motor, so more than 90 percent of the device is doing the good work you need to keep your eats fresh – if not appetizing. The thing can be hung vertically, horizontally, or “even on the ceiling.” Quite the space saver.

Inhabitat’s Britt Liggett, provides us with a few more details, noting that the cooling agents are the “bio robots” inherent in the gel that use luminescence. The device uses zero energy for cooling (it just needs energy for its little control pad), compared to the typical modern fridge, which uses about eight percent of a household’s energy.

Oh, and I love this little kicker from the Electrolux site: “Products in plain view and easily accessible.” Oh yum.

The Deepwater Horizon disaster has leaked more than one million barrels of oil into the Gulf of Mexico. The magnitude is so large that many people are struggling to put the numbers into tangible context. Cutler J. Cleveland, a Boston University professor of Geography and Environment, and the editor of the Encyclopedia of Earth, has calculated the energy equivalents for EcoSalon readers to better grasp the enormity of this disaster. Dr. Cleveland is also a Senior Fellow at the National Council for Science and the Environment.

The energy content of one million barrels is about 5.8 trillion Btu (British Thermal Units), which is equivalent to:

1. Years of energy used in a single average America home: 61,117

2. Number of miles that could be driven by a Prius: 2,320,000,000

3. Number of airplane round trips between London and Louisiana that could be taken by BP CEO Tony Hayward: 198,352

4. Hours of motor gasoline consumption for the entire United States: 3

5. Minutes of world energy use: 6

6. Minutes of energy that could power the entire country of Ghana: 22,252 (about 15 days)

7. Members of the Chinese population whose energy consumption could be met for year: 98,472

8. Number of Americans whose energy consumption could be met for year: 17,211

9. Dollars of GDP produced in China: $210,893,753

10. Dollars of GDP produced in the United States: $743,971,267

11. Amount of energy harnessed from 3,385,540,566 peanut butter and jelly sandwiches

12. Number of acres of corn needed to produce the equivalent amount of ethanol: 159,928

13. Number of Tour de France races that Lance Armstrong could complete burning an equivalent amount of food energy: 81,408,631

14. Years of energy use in Boston’s John Hancock Tower: 30.3

15. Equivalent amount of energy in tons of firewood: 494,459

16. Tons of steel that could be produced: 354,393

Images: Steve Punter, (A3R) angelrravelor (A3R), goldberg, Kossy@FINEDAYS, futureatlas.com, RaSeLaSeD – Il Pinguino, nova3web, cathyse97, lauren keith, docsdl, scalleja, spcbrass, Lars Plougmann, malias, Adam Pieniazek, smith, on1stsite.

Here’s a perfect summer dessert using seasonal organic fruit from the farmers’ market or your CSA box. It’s simple to make if you’re already grilling. The smoky-sweet apricots hold well at room temperature so you can grill them as soon as the fire is ready and set them aside until after dinner.

Substitute peaches if you wish. Serve in a bowl with vanilla ice cream or add crumbled  gingersnaps and layer in a parfait glass with the ice cream.

Serves 4

1 cup organic sugar
1 cup water
8-10 fresh apricots, halved and pitted
2 tablespoons fresh grated ginger
3 tablespoons finely chopped crystallized ginger
1/2 teaspoon powdered ginger

Combine sugar and water in a small saucepan over medium heat. Cook until sugar is completely dissolved. Add the three types of ginger, reserving 1 tablespoon crystallized ginger for garnish, and simmer for 10 minutes. Place the apricots in a grill basket. Brush generously with the glaze, and grill until brown and soft on both sides, brushing more glaze on as you grill. Sprinkle finished desserts with crystallized ginger.

Recipe Copyright 2008 Vanessa Barrington

Image: jessicafm

On a trip to the high desert community of Joshua Tree, Calif., I was happy to see a Saturday morning farmers’ market in the middle of town, where there hadn’t been one on my last visit a few years before.

As I perused the well-stocked stalls of apricots, strawberries, cherries, greens, potatoes, eggs, and all the other goodies that are in season here in Northern California as well, I wondered how far the farmers had driven. I talked to a few and found that most farm less than an hour away. Turns out there are farms in the valleys between mountain ranges even in these dry desert communities. And, in places called Banning, Victorville, and Lucerne Valley they grow truly luscious stone fruits (including the hard-to-find Blenheim Apricots).

Here in Northern California, local is our mantra, and it’s a pretty effortless one. While I recognize that it’s not so easy for everyone in the country to eat locally, thankfully, it’s getting easier. An informative article in Business Week details how the local food movement has taken off in recent years. According to figures from the US Agriculture Department, sales from farmers’ markets reached 1 billion in 2006 and the number of markets increased by 50% over 5 years. These impressive numbers signal better times ahead for both eaters and those who hope to make their living farming.

It’s a great idea to support our local food systems. Not only is the food better, but the dollars you spend stay in the community and support real families directly. So try to make the extra effort to do some shopping each week at your local farmers’ market.

Image: enfad

My boss has hypertension. And about two years ago, he nearly died. He was hundreds of pounds overweight, but because of a disciplined diet and exercise regimen, he’s lost 150 pounds (with more to go) and is feeling much better.

One of his newly found secrets? He eats a banana a day. The potassium helps him lower his blood pressure.

Hypertension, the clinical name for chronic high blood pressure, is caused by a variety of factors, namely stress, obesity, high sodium intake and low potassium. So eating a diet high in potassium can help lower blood pressure. Potassium helps your body excrete sodium more effectively, thereby getting all that extra salt out of your system.

If high blood pressure is something you struggle with, minimize your sodium intake and add more potassium to your diet. High potassium foods include:

Milk and yogurt
Fruits like apricot, avocado, banana, cantaloupe, dates, nectarines, prunes and raisins
Fresh (not canned) veggies like carrots, celery, baked potatoes, spinach, winter squash and tomatoes.
Fish and poultry
Molasses and unsalted nuts

Image: House of Sims

Here’s a gorgeous and tasty salad that’s packed with super foods to keep your immune system in top form. Enjoy it for a light lunch or dinner or serve it to guests. It’s sure to perk up the winter doldrums and inspire your palate.

Beet, Orange and Spinach Superfood Salad

Serves 4

4 small-medium red beets, scrubbed trimmed and drizzled with a little olive oil.
4 small handfuls of baby spinach
2 juicy navel or blood oranges
2 tablespoons juice from the oranges
2 tablespoons white wine or champagne vinegar
7 tablespoons mild vegetable oil
Salt & pepper to taste
Toasted Walnuts for garnish
Avocado slices for garnish

Note: use organic, local ingredients when possible.

Wrap the beets in heavy-duty foil and place in a preheated 400 degree oven until they are tender when pierced with a sharp knife (45 minutes to 1 hour).

Wash and dry the spinach leaves and place them in a large bowl. Cut the ends off the oranges, just so they can sit flat. With a sharp knife, following the curve of the fruit, remove all the peel and white pith. Then, holding the fruit in one hand over a bowl, slip the blade of a small paring knife between the segments, separating them into individual segments and releasing them from the white membrane. Catch the juice in the bowl. Place the segments in the bowl with the spinach.

Combine the reserved orange juice and vinegar in a small bowl. Slowly pour in the vegetable oil while whisking until the dressing is well blended. Season with salt and pepper. Set aside.

When the beets are cool enough to handle, slip their skins off with your fingertips and then cut them into quarters and then eighths. Add them to the bowl with the greens and oranges. Toss the salad with the desired amount of dressing. Adjust seasonings. Garnish each salad with toasted walnuts and avocado. Extra dressing can be refrigerated for up to one week.

Recipe Copyright 2008 Vanessa Barrington

Image: Darwin Bell