Vertical Field’s vertical farms help get Produce to Market in Times of Crisis

In good times or bad, having food grown closer to where it’s consumed can often be a good backup, or even first choice. This is true in urban areas as well as rural, and vertical farms are a great option.

Indoor urban vertical farms such as those created by startup Vertical Fields can grow produce in warehouses with controlled climate and light conditions. These setups are seeing a surge in demand that could signal a lasting change in how we get our fruits and vegetables.

Since COVID-19 has thrown a wrench in supply-chain logistics, food packaging plants and farms have shut down due to sick workers, and trucking routes have been disrupted by lockdowns. Harvests are being left to rot in the fields.

People are more concerned about who is handling their food, where it’s coming from, and how many stops it had before hitting the shelves.

Because a majority of people now live in cities, and very little of our food is produced there, it makes sense to bring the farm to the city

One pioneering agro-tech company, Vertical Field, is harnessing the power of geoponic technology, agricultural expertise, and smart design to tackle all of these issues and more. The Israeli startup – cited by Silicon Review as a “50 Innovative Companies to Watch in 2019” and named by World Smart City in 2019 as “Best Startup” – produces vertical agricultural solutions that help the environment, improve human health conditions, cut down on human handling, reduce waste, and make fresh, delicious and more produce available 365 days a year locally and directly to consumers and other end users.

“Vertical Fields offers a revolutionary way to eat the freshest greens and herbs, by producing soil based indoor vertical farms grown at the very location where food is consumed,” said Vertical Field’s Chief Executive Officer, Guy Elitzur of Ra’anana, Israel who is hoping to place his ‘vertical farms’ in retail chains and restaurants establishments in cities throughout the US.

“Not only do our products facilitate and promote sustainable life and make a positive impact on the environment, we offer an easy to use real alternative to traditional agriculture. Our Urban farms give new meaning to the term ‘farm-to-table,’ because one can virtually pick their own greens and herbs at supermarkets, restaurants or other retail sites,” he adds.

Vertical Field’s Urban Crops offers an ideal alternative to traditional agriculture, especially in urban settings where space is scarce. The soil-based platform can grow hundreds of types of crops – pesticide-free, indoors or outdoors – and requires no training to operate.

From Wall to Fork

Vertical farming in cities is an energy-efficient, space-saving, farming alternative to traditional crops grown in acres and fields. Thanks to Vertical Field, everyone from city planners and architects to restaurants, supermarkets, hotels are using vertical farming to create lush, green edible spaces in congested areas around the world.

Portable Urban Farm

An alternative to the living wall is Vertical Field’s unique Vertical Farm®, which can be placed in either a 20-ft or 40-ft. container equipped with advanced sensors that provide a controlled environment. This technology constantly monitors, irrigates, and fertilizes crops throughout every growth stage. Healthy, high-quality fruits and vegetables flourish in soil beds that contain a proprietary mix of minerals and nutrients.

Advantages of Vertical Field’s Vertical Farm:

  • Bug-free and pesticide-free – healthy, fresh, and clean produce
  • Less waste – uses 90% less water
  • Shorter growing cycles, longer shelf life
  • Plants are “in season” 365 days/year – grow whatever you want, no matter the weather or climate conditions of the geography
  • Consistent quality
  • Modular, expandable, and moveable farm
  • Automated crop management
  • More Sterile Environment
  • Less Human Contact

About Vertical Field

Vertical Field is a leading agro-tech provider of vertical farming and living green wall solutions for urban environments and smart cities. The company is operated by professionals, agronomists, researchers, and a multi-disciplinary team, enabling the development of smart walls that combine the best of design and manufacturing, smart computerized monitoring, soil-based technology, water and lighting technology and more. Vertical Field delivers next-generation vertical farming systems for a global clientele, including Facebook, Intel, Apple, Isrotel, Microsoft, and many more.

 www.verticalfield.com

Work from Home Recipes: Toffee Black Bean Brownies by Chef Richard Ingraham

Working from home or staying indoors makes it challenge to stay healthy. Chef Richard Ingraham has a brownie recipe using black beans that is both tasty and good for your wellness.

Author of the cookbook Eating Well to Win, Chef Ingraham is well known among celebrities and athletes. He is Gabrielle Union and Dwyane Wade’s personal cook, and his celebrity clientele of entertainers and top athletes in the NBA, MLB and NFL are part of his Chef RLI network of private chefs who help athletes reach their peak performance through nutrition.

Says Chef Ingraham, “One thing that I’ve tried to do with my clients was to give them foods that they were used to but make them a little healthier. I had a client that challenged me all the time to see if I could make a healthier version of the items he’d pick. One day he called me up and really wanted me to make him a dessert that he wouldn’t feel guilty about eating and it just so happens that he loved chocolate. So, I made him these brownies (without the toffee of course) and they were a hit! With or without the toffee I’m sure you will enjoy!”

 

Toffee Black Bean Brownies

For the brownies

  • Non-stick cooking spray
  • 1 cup can black beans
  • 1/2 cup canola oil
  • 2 eggs
  • 1/2 cup Hershey’s special dark unsweetened cocoa powder
  • 2/3 cup maple syrup
  • 1 teaspoon instant espresso
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup chocolate chips
  • 1/4 cup bitter sweet chocolate bar pieces
  • 1/3 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 toffee pieces

Method for brownies

1. Preheat your oven to 350 degrees .
2. Grease a 9 by 9-inch square baking pan.
3. Using a blender or food processor , puree the beans with the canola oil.
4.Next add the eggs,special dark cocoa, maple syrup, espresso , and vanilla.
5.Melt the chocolate chips and add to the blender or food processor.
6. Blend on medium-high until smooth.
7.In a small bowl, whisk together the flour, baking powder, and salt.
8.Add the flour mixture to the blender/food processor and pulse until just incorporated.
9. Stir in the chocolate pieces and pour the brownie mixture into your prepared pan.
10.Heres the best part! Top the brownie mixture with the toffee.You can take a tooth pick and swirl the toffee into the brownies if you like.
11. Bake until the surface looks dull around the edges and a toothpick inserted in the middle comes out with just a few crumbs.
12. Let brownies cool at least before cutting and removing from the pan. I know it’ going to be hard to wait but trust me it’s worth the wait.

 

Find Eating Well to Win on Amazon

 

Work from Home Recipes: Pork Tinga Tacos & Korean BBQ Beef Tacos by Sara Haas

Working from home doesn’t mean your food needs to be boring. Spice it up with these two great taco recipes from Sara Haas’ cookbook, Taco! Taco! Taco!

Taco! Taco! Taco! features 100 savory and sweet taco recipes that are as easy to prepare as they are to love with options for omnivores as well as vegetarians and vegans alike.

Pork Tinga Slow Cooker Tacos

Servings: 6 to 8 (Makes About 4 Cups Cooked Pork)

Ingredients

For the pork:

  • 1 tablespoon vegetable oil
  • 1 large yellow onion, chopped
  • 1 large tomato, chopped
  • 1 (7-ounce) can tomatillo salsa (or about 1 cup tomatillo salsa)
  • 2 cloves garlic, minced
  • 1 chipotle chile canned in adobo
  • 1 tablespoon adobo sauce (from canned chipotle chiles)
  • ¼ cup low-sodium chicken broth or water
  • 1 (2- to 2½-pound) boneless pork loin roast

For the tacos:

12 (6-inch) corn tortillas, warmed
Toppings: shredded lettuce, such as romaine, shredded red or green cabbage, thinly sliced radish, crumbled cotija cheese, sliced or diced avocado

Directions

To make the sauce, start by setting a large skillet over medium heat and add the oil. Once hot, add the onion and tomatoes and cook, stirring frequently, for 5 minutes. Add the tomatillo salsa and garlic, cook 1 more minute. Stir in the chipotle and adobo and remove from the heat. Allow to cool slightly, then transfer to a blender along with the broth or water and carefully puree until smooth (alternatively, you can use an immersion blender to puree). Place pork in the bottom of a 5- to 6-quart slow cooker. Pour pureed sauce over the pork, then cover with a lid and cook on low for 8 to 9 hours. After the pork has been cooked, use two forks to shred the pork (this can be done inside the slow cooker). Toss with the sauce and cook an additional 10 to 15 minutes to meld flavors. Season to taste with salt and pepper. To make the tacos, serve pork in warmed tortillas topped with toppings of your choice such as shredded lettuce, shredded cabbage, thinly sliced radish, and cotija cheese.

 

Korean BBQ Beef Tacos

Servings: 4

Ingredients

For the marinade:

  • 2 cloves garlic, minced
  • 2 tablespoons sesame oil
  • 2 tablespoons vegetable oil
  • 3 tablespoons honey
  • ¼ cup low-sodium soy sauce
  • 2 green onions, light and green parts only, thinly sliced
  • ¼ cup mirin (or ½ teaspoon sugar per tablespoon rice vinegar)
  • ½ cup pear juice or pineapple juice
  • 1 pound sirloin steak or beef tenderloin, thinly sliced against the grain

For the tacos:

  • 8 (6-inch) flour tortillas, warmed
  • Toppings: shredded lettuce or cabbage, shredded carrots, kimchi
  • Special equipment: 10 to 12 wooden skewers, soaked in water for 30 minutes

Directions

To make the marinade, add the first 8 ingredients to a medium bowl and whisk to combine. Reserve ½ cup. Transfer the remaining marinade to a gallon-size, sealable plastic bag. Add the beef, press out any excess air from the bag, then seal and turn to coat. Marinate for at least hours and up to 12 hours in the refrigerator. Preheat the grill to medium-high heat or set a grill pan over medium-high heat. If using the grill, clean the grill grates and brush them with oil. If using a grill pan, coat pan lightly with oil. Remove beef from the marinade and pat dry; discard the marinade. Thread beef onto soaked skewers then grill 2 to 3 minutes on each side, or until desired degree of doneness. Remove beef from skewers and serve family style with warmed tortillas, shredded lettuce, shredded carrots, and kimchi. Use extra reserved marinade for serving.

Notes: This recipe can also be prepared without using skewers—the skewers simply make it easier to handle the beef while it’s on the hot grill. To make slicing the beef easier, freeze it for at least 1 hour and up to 2 hours.

 

About the Author: Sara Haas

Sara Haas, RDN, is a food and nutrition expert with formal training in the culinary arts. She works as a freelance writer, recipe developer, media authority, public speaker and consultant dietitian/chef. Sara is a former culinary and nutrition instructor and served as a National Academy of Nutrition and Dietetics Media Spokesperson. Sara has been featured in Eating Well Magazine, Shape Magazine, Parents Magazine, U.S.A. Today, The Wall Street Journal, The Huffington Post, Epicurious, BabyCenter, O Magazine and Today’s Dietitian Magazine. Sara also shares her love of food and nutrition on her website, SaraHaasRDN.com and on Instagram (@cookinRD) where she posts recipes, as well as nutrition and cooking tips.

TACO! TACO! TACO!
Written by Sara Haas
Foreword by Bryan Roof
978-1-57826-752-1, $20.00 paperback
978-1-57826-753-8, $12.99 eBook

Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.
www.hatherleighpress.com

 

Apple releases the greatly anticipated new iPhone SE

After years of rampant rumors and pleas from fans, Apple finally releases the greatly anticipated second generation of the iPhone SE, with a starting price of $399.

In addition to a lower, more affordable price range, the main reason that the original iPhone SE was so popular was that it allowed users to hold and use it in one hand, as well as place it comfortably in a front pants pocket. It also retained the front Home button that many found useful, versus the swipe that many of Apple’s later iPhones require.

After Apple began to empty it’s inventory of the original iPhone SE with sales and sold out promotions, there was general hope that this product would launch in April 2019, then Fall of 2019. This did not happen, and many holders of the original refused to upgrade to the larger, more expensive iPhones in Apples lineup.

There were long-running rumors that the new iPhone SE would sport the name, iPhone 9, or Iphone SE 2, but in the end, Apple stuck with the brand name of this unique mobile.

The iPhone SE now uses the of the general body shape of the iPhone 8, along with a 4.7 inch display. It also has an Apple A13 Bionic chip, similar to the iPhone 11 and Iphone 11 Pro. The camera has also been upgraded to a 12MP sensor with 4K video capability. PLUS, you can finally use an SE for Portrait Mode.

According to Apple, “The first iPhone SE was a hit with many customers who loved its unique combination of small size, high-end performance and affordable price; the new second-generation iPhone SE builds on that great idea and improves on it in every way — including our best-ever single-camera system for great photos and videos — while still being very affordable,” said Phil Schiller, Apple’s senior vice president of Worldwide Marketing. “iPhone SE features the industry-leading performance of A13 Bionic that enables great battery life, takes stunning Portrait mode and Smart HDR photos, shoots amazing videos with stereo audio, is great for games and super fast web surfing, and is built with the same industry-leading security features our customers expect. We can’t wait to get iPhone SE into customers’ hands.”

Other new features:

Augmented reality

Run the latest AR apps that let you measure real‑world objects, map constellations over the stars, and more.

Faster Wi‑Fi and cellular data

Wi‑Fi 6 and Gigabit‑class LTE can deliver much faster download speeds, whether you’re on Wi‑Fi or cellular networks.

Dual SIM, dual numbers

Dual SIM with eSIM lets you have both a business number and a personal number on the same iPhone.7

Water Resistance

iPhone SE is water resistant to 1 meter for 30 minutes.2 It’s not afraid of a little coffee, tea, or soda either.

See more about the iPhone SE 2020 HERE.

Phone SE is available in 64GB, 128GB and 256GB models in black, white and red starting at $399 (US). Customers can also get iPhone SE for $9.54 a month or $229 with trade-in from apple.com, in the Apple Store app and Apple Stores.  iPhone SE is available through Apple Authorized Resellers and select carriers (prices may vary).

5 Great Additions for the Home Office when You’re Working at Home

If you have to work from home, you want your home office to be as comfortable and geared up as you can, especially if it makes you healthier and more productive. Here are 5 great additions that will step up your work space.

Read more

Work from Home Recipes: Peanut Butter Chicken & Peanut Butter and Strawberry Quesadillas

Having to stay indoors and work at home can be tough on a family—but with the right recipes, you can turn every mealtime into delicious healthy eating.

The Peanut Institute has offered two of their favorite easy, nutritious, peanut-powered recipes to help deliver work at home-pleasing dishes that can also please any budget.

Nutrition scientist Dr. Samara Sterling recommends building meals around foods that help support a strong immune system.

“Whole grains, nuts, beans, fruits and vegetables are nutrient dense so finding ways to integrate them into a daily diet is important,” says Sterling. “They are also versatile ingredients that can be used in a variety of recipes or to round out a meal.”

Peanuts and peanut butter are another nutritional staple since they’re packed with nutrients and can be incorporated into either sweet or savory dishes.

Peanuts are known as a superfood because they deliver significant nutritional value in a small amount. Just one serving packs seven grams of protein, 19 vitamins and minerals, fiber and heart-healthy fats. One serving of peanuts is an ounce or approximately 35 peanuts and a serving of peanut butter is two tablespoons.

Peanut Butter Chicken

8 Servings

This quick and easy recipe is sure to become a weeknight favorite!

Ingredients:

  • 1.5-lbs. boneless skinless chicken breasts, diced in 1″ cubes
  • 2 tablespoons olive oil or avocado oil
  • 1 tablespoon soy sauce
  • 3/4 cup peanut sauce
  • chopped unsalted roasted peanuts

Instructions:

Drizzle the oil of your choice in a large skillet set over medium-high heat. Add the diced chicken to the pan, and then pour the soy sauce over top.

Sauté for about 10-12 minutes, until the chicken is fully cooked.

Stir 3/4 cup of the peanut sauce into the chicken, and continue to cook until the sauce is warmed through.

Serve with brown rice and colorful sliced veggies. Garnish with chopped unsalted roasted peanuts, as desired.

 

2-minute Easy Peanut Sauce

Ingredients:

  • 1/2 cup creamy peanut butter
  • 3 tablespoons sweet red chili sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1/8-1/4 cup hot water (optional)
    chopped unsalted roasted peanuts

Instructions:

Measure the peanut butter, sweet red chili sauce, apple cider vinegar, soy sauce, and honey out into a small glass bowl. Whisk together until blended smoothly.

Thin with hot water to desired consistency — less water for a thicker dip, more water for a thinner dressing. Garnish with chopped unsalted roasted peanuts. Toss coleslaw mix with the dressing, top with peanuts and parsley. Serve cold.

 

Peanut Butter and Strawberry Quesadillas

Serves 1

These quesadillas are healthful enough to serve as lunch—and luscious enough to eat for dessert!

Ingredients:

  • 2 (8-inch) whole wheat flour tortillas
  • 4 tablespoons creamy peanut butter
  • 1/8 teaspoon ground cinnamon
  • 1 cup strawberries, hulled and sliced

Instructions:

Place a tortilla on a work surface. Combine the peanut butter and cinnamon in a bowl. Spread half of the peanut butter over the tortilla. Arrange half of the strawberries over the half of the tortilla closest to you. Fold the top half of the tortilla over the strawberries to form a semi circle. Repeat with the remaining ingredients.

Heat a large nonstick skillet over medium-low. Add the quesadillas and cook, turning once, until lightly browned and heated through, about 6-8 minutes. Transfer to a cutting board, let stand 2 minutes then cut each into thirds.

 

ABOUT THE PEANUT INSTITUTE

The Peanut Institute is a non-profit organization supporting nutrition research and developing educational programs to encourage healthful lifestyles that include peanuts and peanut products.

The Peanut Institute pursues its mission through research programs, educational initiatives, and the promotion of healthful lifestyles to consumers of all ages. As an independent forum, The Peanut Institute is uniquely positioned to work with all segments of the food industry, the research community, academia, consumer organizations, and governmental institutions.

https://peanut-institute.com