Farm News
How Does a Garden Grow?
When I first heard about the move to rooftop gardening, I thought it was a sweet idea, but hardly a world-beater.
But I am wrong for a hundred reasons.
Inspired by local farmers, the staff of Herons Restaurant at Vancouver’s Fairmont Waterfront started a 2,100-square-foot garden and apiary more than 18 years ago. The impact is measured one bite—and one buck—at a time.
Chefs are responsible for planning, planting, weed control, pest control through the use of a spray using orange pekoe tea and biodegradable soap, and of course harvesting. Food doesn’t come by truck but by the sweat of your brow. When Fairmont chefs talk to local farmers, there is a more direct connection between grower and chef. Chefs have a greater appreciation for the effort that goes into bringing food to their prep tables.
Hotel guests sample produce picked moments ago, including 60 varieties of herbs, edible flowers, fruits, and vegetables. And they can stroll in the garden, running their fingers over the lavender or sampling a strawberry.
“Due to the focus of The Fairmont Waterfront’s herb garden—sustaining the restaurant with its needs throughout the seasons—it truly provides a connection for our team’s inspiration when creating seasonal dishes,” says Executive Chef Patrick Dore. “Our commitment to work with local producers who share the same philosophies in regional and sustainable practices allows our restaurant to offer a true taste of Vancouver.”
A half-acre garden will never replace even for a day the network of suppliers the hotel needs to feed its guests. But easy access and freshness provide another value: lower food costs. The apiary pollinates the garden but also produces honey worth over $5,000 a year. Even a small 1/2 acre garden, like the one at the Fairmont Waterfront, can generate considerable savings on food inputs.
When you look down from a midtown Manhattan skyscraper you see acres of tar roofs. Do they all have to go green? Of course not—but just imagine if they did. What a wonderful, nutritious, world it would be.
Plenty of Opportunity (Photo: Matt Kraus)
This is a timely article for me. Just finished B. Kingsolver’s, Animal Vegetable Miracle and loved it. Now looking for places that do exactly what Heron’s does!
Living on a farm in the Berkshires of MA def. makes me more aware of the food choices we make and how it affects our sustainability!
Thanks again for always writing such GREAT blogs!
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