News & Trends

Feeling kind of thirsty and not sure where to go for some delicious and refreshing juice? Needing to pump up your immune system and looking for a nutritious smoothie? With so many options in Vancouver, it can be a bit overwhelming. So, we've created a list of what we think are the best juice and smoothie places in Vancouver. Take a look below, and quench your thirst.

Want to meet the Urban Cultivator team in person and get up close and personal with an Urban Cultivator unit? Here's your chance! From September 25th to 28th, we'll be at the 2014 Interior Design Show West in Vancouver, British Columbia. We'll be showcasing our beautiful Residential units that grow fresh herbs, microgreens, and vegetables indoors at booth 1513. Urban Cultivator will be at iDS West on the 25th from 4pm to 9pm, the 26th from 10am to 6pm, and the 27th from 10am to 5pm. Tickets for the trade show, which are $15 per day or $25 for the entire weekend, may be purchased here. Curious about what you're going to see? Check out what your kitchen could look like with an Urban Cultivator unit here!

Garden stores are getting busier these days. After all local, healthy food isn't just a trend, it's a movement. Garden stores are exactly where you'll also start to see Urban Cultivator units appear. Urban cultivator is a symbol of a need for more creative and productive ways of producing healthy food for your family. The first garden store you'll find Urban Cultivator in is Art Knapp in Downtown Vancouver (1401 Hornby St. Vancouver).

How would you like to make a reservation at your favorite restaurant and have part of your dinner planted that day. Then, a few weeks later you dine on the very same fresh herbs cut just moments before they are meticulously plated and served. That is exactly what one Burnaby chef has done from his kitchen at Peartree Restaurant. Scott Jaeger, who represented Canada at the 2007 Bocuse d'Or culinary competition in Lyon France, has been using his Commercial Cultivator to produce amazing flats of Chervil, Celery tops, Spinach and watercress for use in his upscale continental restaurant.