So you have the fresh herbs grown with your Urban Cultivator. Now what? One can only make so much tomato sauce with that aromatic basil, so we're here with eight delicious ways to use traditional herbs in your cooking and baking. Bon appetit!
YouInc.com, an online community for entrepreneurs headed by Dragons' Den cast member Arlene Dickinson, recently caught up with Urban Cultivator's very own CEO, Tarren Wolfe, to discuss the company. Touching on how it all started—Tarren wanted to find a solution to his wife's food allergies—he then talks about the importance of family, and the ultimate end goal of our company.
Celebrated Vancouver-based chef, Ned Bell, who heads the Four Seasons Hotel Vancouver's award-winning Yew Seafood + Bar, will be embarking on a cross-Canada bicycle trip in hopes of increasing awareness for sustainable seafood. The 10-week journey will begin in Newfoundland on July 1, and finish in Vancouver on September 10.
As the founder of Chefs for Oceans, this won't be just a sight-seeing trip—he hopes to raise money for the Vancouver Aquarium's Ocean Wise program, SeaChoice, and the Canadian Parks and Wilderness Society.
One complaint that people have about eating healthy is the lack of high-quality organic produce. It can be hard to source your own greens, such as lettuce. But why purchase lettuce when you can easily grow your own?
Satisfy the culinary adventurer within you and start from scratch to grow your own lettuce. We've got some tips on how to do just that.
A few weeks ago, our CEO Tarren Wolfe visited Martha Stewart in New York, and helped Martha plant some new herbs and greens in her Urban Cultivator Commercial units.
Just the other day, Martha and her team gave us an update on her indoor garden, and—not like we'd expect anything less from Martha—it looks like her garden is truly in full bloom! Check out her plants below.
Don't limit yourself with what you can do with your microgreens. Sure, you can just use it as garnish, but why do that when its flavor, texture, and visual appeal allow for so much more?
Here are eight fun ways to kick up your dinner with microgreens, from cocktails, to appetizers, to burgers!
Between demanding lifestyles and busy work schedules, it can be incredibly difficult to maintain a good diet.
Studies suggest that you need seven to 10 servings of fruits and vegetables each day. In the event that you can't envision yourself casually snacking of two whole heads of broccoli or eating 10 whole bananas (unless you're this girl) each day, here are some awesome green smoothies that pack a punch in both flavor and nutrients.
The on-going joke about fine dining is that the dishes that come out of it will never leave you full. Microscopic servings of food on large plates, it’s not for those who have an appetite. Well, it looks like there’s a method to chefs’ madness.
You’ve seen these little greens—formally known as microgreens—stylishly topping your meal as garnishes or dressed in vinaigrette as a salad. But what exactly are microgreens, other than the obvious fact that they are very small in size?
Microgreens are essentially seedlings of edible vegetables and herbs, and while they’re hugely popular now, seemingly available in every café and restaurant, microgreens have actually been incorporated into the dishes of many chefs since the ‘80s.
Last week our CEO Tarren Wolfe had the pleasure of visiting our friends at the Northern Alberta Institute of Technology (NAIT).
This amazing school is training the future Canadian Chefs, and they're doing it with an Urban Cultivator Commercial growing appliance.
The event featured some amazing dishes that showcase the amazing flavours the can be grown indoors with Urban Cultivator.
Kale, amaranth, sunflower, pea, and beet greens are a few of the greens that NAIT is growing in their Urban Cultivator Commercial.
Here are a few quick shots from the event.