NAIT students harvesting locally-grown greens in January
NAIT’s Culinary Arts program is taking the grow-local, eat-local movement to the extreme. Staff and students have literally brought the garden into the kitchen – growing and harvesting fresh herbs and microgreens in the dead of the winter.
The organic greens – including basil, cilantro, kale and more - are grown from seed using a commercial-sized appliance known as the Urban Cultivator. The Surrey, B.C.-based company behind this indoor garden was featured on Dragon’s Den in 2012.
The herbs and microgreens are harvested just steps from where they are used by NAIT students in many of the dishes served at Ernest’s – NAIT’s fine-dining restaurant. The greens are more flavourful than the store-bought variety. Transportation costs are also eliminated, resulting in a reduced carbon footprint.
Media and bloggers are invited to see how the Culinary Arts program is utilizing fresh, locally-grown herbs and greens year-round. Please RSVP by 2 p.m. on Monday, Jan. 27 to confirm attendance.
WHERE: NAIT Main Campus
Ernest’s restaurant (Building U on campus map)
11762 106 St. NW
WHEN: Wednesday, Jan. 29, 2014
10:45 a.m. – Media availability in an active NAIT kitchen where the greens are being grown
11:30 a.m.to 12:30 p.m. – Three-course lunch
WHO: Hong Chew, NAIT Culinary Arts instructor
NAIT Culinary Arts students
Tarren Wolfe, founder of Urban Cultivator
NAIT Media Relations
P 780.471.8450 C 780.916.8307 E email@example.com