On a warm afternoon a few days back, the Food Network culinary team took the F train to the banks of the Gowanus Canal, Brooklyn’s very own Superfund site, for a private tour of Gotham Greens’ third New York sustainable farm. “Don’t touch the greens,” Nicole Baum, Gotham’s marketing and partnerships manager, tells us on the way up to the roof. This is a rare event — to keep the facility sterile, the farm is closed to the public.
It’s hard not to rub a leaf or two between our fingers as we wander through rows of spiky lettuces and purple baby kale. We can smell the basil as we walk toward the herbs; Nicole says that during the daily morning harvest, the whole roof fills with the smell as workers snip and pack it to sell in the store below. That’s hyperlocal distribution, and it keeps GG’s carbon footprint to a minimum. (And allowed Gotham to deliver locally when Hurricane Sandy shut down most access to the city.)