Farm to Table 5/26

Yesterday we worked out the logistics and actual dimensions of our own greenhouse setup, which is our final project. I also made a layout and 3D model on SketchUp. After that, we went to a very authentic Chinese restaurant and our school group ordered things like pig's ears, pig's feet, and jellyfish. Not only does this harkens back to a very important discussion about cross-cultural ingredients and sustainability. Dan Barber, owner of Blue Hill at Stone Barns, created a menu for the future that centered on the fact that humans would have to start eating all that is currently considered "undesirable." Based on this concept, it seems like other cultures have been doing that for a long time and America just needs to get with it!