Urban Cultivator puts a farm in your kitchen
Grow your own herbs and other plants in dishwasher-size appliance
Ned Bell, executive chef at the Yew Restaurant at the Four Seasons Hotel Vancouver, says the cultivator fits with the restaurant’s “from farm to table” philosophy. “I grew up on a farm, and my dad was the first hydroponic tomato farmer in the Okanagan,” Mr. Bell says. “That DIY attitude is in my blood.”
At the Fairmont, greens are put on display. Chefs can use it, and it sends a message of freshness to hotel guests.
Plants are on display at a flower shop.
Tarren Wolfe shows a cultivator topped with a maple butcher block that sits next to one of the chefs’ stations at the Yew Restaurant at the Four Seasons Hotel Vancouver. Mr. Wolfe’s company is based in Surrey, B.C.
Basil being grown in an Urban Cultivator.