Foodshed by Alexander Ayres

premise

indentity

foodshed H

MU CH OF IN YOU TH I W R FO OD WAS PRODUCED

S? ILE 0M 10

Alexander Ayres www.alexanderayres.com

Design Thinking: Research & Design Methods Adrian Luchini, Raymond E. Maritz Professor Sam Fox School of Design & Visual Arts Washington University in St. Louis

PREMISE

Brainstorm Map Culinary and Agricultural Identity Interconnected Educated Local Defining Local St. Louis Foodshed Terroir

SITE

St. Louis Industrial Veins Possible Sites Grand and Chouteau Regional & Local Ties Movement & Accessibility

PROGRAM

Inentions and Strategies User & Resource Architecture of Food Precedents

PREMISE

In what ways can I begin to think about an architectural intervention in the City of St. Louis? What conditions, or what needs exist currently that create an opportunity for Architecture to intervene? The following is a map of my thoughts on the topic of an Architecture for St. Louis

premise

indentity

indentity premise

How can Architecture foster culinary and agricultural identity in St. Louis?

What is CULINARY and AGRICULTURAL identity? A city has place. It has buildings, climate, culture, and people who are specific to that place. What if food also had place? Place that was defined by the local restaurants, ingredients, and regional production of food.

Culinary Identity is the attitude or practices with which food defines place. Dan Barber, a world class chef, notes the merit of having food that acknowledges its surroundings and its regional benefits. This attitude is translatable to Architecture, and its capacity to house and prepetuate an idea. I want to combine a sense of architectural place with a concept of food place to create a cultural resource specific to St. Louis.

indentity premise

“There’s a real advantage to creating a cuisine where the vectors don’t all point at the chef, where the food points out”

-Dan Barber

What is CULINARY and AGRICULTURAL identity? INTERCONNECTED St. Louis is a metropolitan area within a larger expanse of midwest agricultural land. A concious involvment with the infrastructural and territorial network spanning this land is paramount for the forming of a culinary identity. Each exchange within this network, from one party to the next, has concequences and opportunities. A farmer learning a catering service will have a high demand for cantalopes and fullfilling that demand regionally, for example An awareness of this network unearths the relationships, social and agricultural, that are rooted in the St. Louis region. Utilizing these interconnected relationships not only makes for a more familiar local food system, but also a more familiar relationship with the â&#x20AC;&#x2DC;placeâ&#x20AC;&#x2122; and its ecological, economical, and architectural particularities.

interconnected premise

Farm Market

Residence

Restaurant

Grocer

Distributor

Processing

What is CULINARY and AGRICULTURAL identity? EDUCATED Most of us cannot trace the path our food has traveled to get to our mouths. If consumers within a region were more educated about their specific food system, they would undoubtedly begin to participate in it. This is a map of farms and food production sources for Fair Shares CCSA, a St. Louis organization creating access to local food for example. The sources cover all groups of food from poultry farmers to strawberry growers. The average distance to a source is 68 miles, compared to an average 1500 miles conventionally sourced food may travel before your kitchen or restaurant. 1500 miles: Conventional 68 miles: Local

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educated

What is CULINARY and AGRICULTURAL identity? LOCAL Of course a culinary and argricultural identity must be local. It must be region specific. Farmers Markets are the most accessible link to food grown locally. Many would argue local and seasonal crops are not only healthier for you, but also taste better due to harvesting at peak ripeness for nearby distribution. Consumption of local and regional food and ingredients give spatial and territorial specificity to a agricultural identity - you are consuming what the land produces. Here are the 12 most prominent Farmerâ&#x20AC;&#x2122;s Markets in the St. Louis Area: 1. 2. 3. 4. 5. 6. 13

St. Charles Farmers Market 50000 SF - outdoor Long Acres Farm 6250 SF - outdoor The Clayton Farmers Market 11400 SF - indoor Webster Groves Farmers Market 17200 SF - outdoor Eckertâ&#x20AC;&#x2122;s St. Louis Farm Market 52700 SF - indoor Arnold Farmers Market 13500 SF - outdoor

7. 8. 9. 10. 11. 12.

Sullivan Farms 6100 SF - Indoor Ferguson Farmers Market 15500 SF - outdoor City Greens Market 1350 - Indoor Fresh Thyme Farmers Market 27500 - indoor Soulard Farmers Market 60200 SF - enclosed Belleville Farmers Market 2700 SF - indoor

local

premise

R: 10 m

iles

Market Location Relative Size

defining local premise

How is local defined in reference to food systems?

WATERSHED v. FOODSHED A watershed is an area or ridge of land that seperates waters flowing to different rivers, basins, or seas. The Mississippi River’s watershed is essentially Appalacians to Rockies. A foodshed is a similar concept relating to the production, distribution, and consumption of food in an area surrounding a major city. When referencing my goal of an architectural propogation of local food and food culture, the St. Louis Foodshed is the boundary in which ‘local’ is defined.

foodshed premise

MISSISSIPPI WATERSHED

ST. LOUIS FOODSHED

ST. LOUIS FOODSHED The Missouri Coalition for the Environment has declared the St. Louis foodshed to be the counties within a 100 mile radius of the city. 64% of the total

land area is farmland of some variety. However, 94% of that

land is used to produce high volume, food system crops such as corn, soybeans, and wheat. This map shows locations of base food groups grown organically in the STL foodshed, and the basic infrastructural networks that connect that land to St. Louis. A more active relationship with the foodshed will increase activity of organic growth and consumption within it.

foodshed premise

Acres of Organic Crop Production 100 miles 0-1K

10K-30K

Vegetables Meat Eggs Fruit

FOODSHED Integument is derived from a latin term meaning “a covering.” Foodsheds are hybrid natural and social constructs that cover an area. Can an single instance of Architecture begin to engage this larger ‘space’ of the foodshed and foster the relationships that its activity lives on? What is it that makes a foodshed place specific?

foodshed premise

a socio-geographic space: human activity embedded in the natural integument of a particular place

terroir 01

terrior premise

The conditions in which [food] is grown or produced that give the [food] its unique characteristics. A French term originally developed to describe the nuances in wine produced in different vineyards, TERROIR loosely translates to mean

sense of place.

Whether it be an ingredient, a method, a taste, what conditions in and around St. Louis give food, and food culture, unique characteristics?

How can an Architectural intervention cultivate an idea of a St. Louis food terroir?

CLOSING THE GAP, REDUCING THE RADIUS The farmland within the St. Louis foodshed has become more and more monopolized by large scale, high volumne operations. Larger scale farms are directly linked to a smaller crop variety. The number of counties growing produce in the STL foodshed has decreased in almost every instance from 1927 to 2007. There are â&#x20AC;&#x2DC;gapsâ&#x20AC;&#x2122; in our food system that need attention to fill. Gaps in affordability, education, connectivity to farmers, even gaps in policy exist as obstacles for a thriving local food system. Awareness and education can be spread by a building(s) and programming devoted to a food identity, and the STL foodshed. 25

foodshed

AVERAGE FARM SIZE IN MO & IL (ACRES) 400

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300 200 100

MISSOURI ILLINOIS 1925

1934

1949

1964

1974

1987

2002

2007

COUNTIES GROWING PRODUCE IN STL FOODSHED 60 50 40 30 20 10 1925 2007 PECANS

GRAPES

PLUMS

PEARS

PEACHES

APPLES

WATERMELONS

TOMATOES

SWEET CORN

ONIONS

LETTUCE

CANTALOUPES

CABBAGE

STRAWBERRIES

YAMS

POTATOES

foodshed premise

The value of Architecture no longer results from creating shapes in space, but rather from fostering relationships within it. -Margherita Antona

EXPERIENCING PLACE THROUGH FOOD We all have associated place with food in our lives. Whether its the unfamiliar meal in a new city that we remember, or the comfort of home cooking we cannot forget. I beleive these experiences with food can create identity, culture, a following for a building, a city, a region. I also believe I can use architecture to shape and program that experience in a [place] to expose, catalyze, and connect to a growing culture, or attitude, of food in St. Louis.

premise

place through food

EXPERIENCING FOOD THROUGH PLACE What about a restaurant or market’s environment, it’s location, play into our experience while visiting and after we leave? Nobody argues eating barbecue in a mall is better than a brick building with storefront glass. In St. Louis, the vernacular brick material can be associated with ‘vernacular’ restaurants, ones that are local and special to the city. How does a recognizable architecture trait or experience belonging to a city, help me create a positive and sustainable food culture that belongs to a city as well?

premise

food through place

33 01

SITE What characteristics of St. Louis allow for and capitilize on connections to the larger area of a Food Shed? Where in the city of St. Louis provides an accessbile and opportunistic site for people to interact with loops and trajectories of locally produced food?

ST. LOUIS, MISSOURI From booming fur trade in the 1800s to the industrial peak in the early 20th century, St. Louis has been a prominent metropolitan area on the edge of American western expansion. The city rests on the fertile lands of a river confluence and boasts a rich, historical appreciation for good food and cooking. To the right are the conditions of land use and transportation infrastructure today.

Looking West

Looking East

st. louis, mo site PARKS

METRO LINE

RESIDENTIAL

INTERSTATE HIGHWAYS

COMMERCIAL

BUS ROUTES

INDUSTRIAL VACANT PARCELS

VEINS OF INDUSTRY

My personal reading of St. Louis is reminescent of historical city maps. This map from 1876, and almost all others of this time, represent the Mississippi river horizontally and the city branching up and out from it. This branching, or sprawling outward from the river is structured by avenues, arteries, veins, of industruial land use and infrastructure. While many of these veins fall along the banks of the Mississippi, a perpendicular vein loosely follows the primary city axis, tracing rail lines and prominent roads. This can be conceptually thought of as a circulation system of goods and people for the city. Because my project seeks to most effectively promote and perpetuate ideals and practices of local St. Louis food and food culture, it should be sited in relation to these veins to be effectively injected into the city. Following are 3 potential sites that adhere to this agenda. 37

site

industrial veins

PRIMARY ST. LOUIS AXIS

IVER PPI R I S S I S MIS

VACANCY

INDUSTRY

SITE OPTION ONE Large Sub-Urban

The Industiral veins running through the city are broken by the river. The Eastern shore of the Mississippi and the nearby land is vacant. This open area in addition to proximity to transportation infrastructure(rail, highway, and river) so close to downtown St. Louis creates an opportunity for larger scale production and distribution of local food. This large sub-urban plot could add to its 43 acre size by developing the surrounding vacancy, increasing the size of a potential architecture/operation catalyzing the St. Louis foodshed economy.

RAIL

43 ACRES

site

possible sites

HWY 70

HWY 55/64

SITE OPTION TWO Small Urban

The confluence of industrial veins happens to be downtown and the archgrounds. Yet Downtown and Old North St. Louis, both adjacent this confluence, are seemingly seperate. A small urban site between the neighborhoods is an opportunity not only to engage the surrounding residential typologies, but to connect the neighborhoods in a more fluid way. A small site would more appropriately faciliate office and classroom space, a market, and restaurants that promoted, researched, and used food from the St. Louis foodshed.

CASS AVE FLOISSANT AVE

site

6 ACRES

possible sites

CARR ST

WASHINGTON AVE

TUCKER BLVD

SITE OPTION THREE Large Urban

This 14 acre plot falls right along the primary industrial vein running with the main axis of the city. Grand, with its metro stop and improved landscaping, connects over the vein tying two St. Louis University campuses and respective developed areas together. This site intervened upon can reinforce that connection. Visibility, accessibility, and immediate access to transportation infrastructure make for ideal conditions to distribute, promote, and foster the St. Louis Foodshed economy into the city.

FOREST PARK PKWY

METRO LINE

RAIL LINES

14 ACRES

site

possible sites

HWY 64

CHOUTEAU AVE

HWY 44

GRAND BLVD

SELECTED SITE:

SITE OPTION 3

This site is ideal because of its relatively prominent city location and immediate tie to transportation infrastructure of all types. It also rests along Grand Blvd, an existing road that bridges accross the industiral vein. Placing my project here will reinforce this connection across and perhaps involve the two seperate parts of St. Louis Universityâ&#x20AC;&#x2122;s campus.

GRAND CENTER

PROPOSED SITE

ST. LOUIS INDUSTRIAL VEIN

100

DOWNTOWN ST. LOUIS

LAFAYETTE SQUARE

BOTANICAL HEIGHTS

REGIONAL & LOCAL CONNECTIONS The hyper-local scale, here to be defined as a 2 mile radius, contains many existing food and food production resources. My site can be activated by these exising resources and the way my project interacts with them. As a basic example, John Volpi & Coâ&#x20AC;&#x2122;s meats could be used in a small deli within my intervention. Both my site, and these existing local food nodes, are connected to the foodshed through transportation infrastructure. The distribution of local food on both scales, foodshed and city, is the reinforcement of this connection.

site connections

04 05 11

site

02 01

06 07

12 13

1 m il e

15 16

10 2 miles

01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18

JOHN VOLPI & CO EAT HERE ST. LOUIS FAIR SHARES CCSA URBAN CHESTNUT CITY GREENS MARKET MONSANTO RESEARCH CENTER MOBOT CLIMATRON DIRTY GIRL URBAN FARMS MO COALITION FOR THE ENVIR. MICKEY FOOD DISTRIBUTORS ST. LOUIS FLORAL MARKET FIELDS FOODS SOULARD FARMERS MARKET M & L FOODS FOODSERVICE CENTER INC ANHEUSER-BUSCH PRODUCE ROW OUR CITY FARM

GRAND & CHOUTEAU The siteâ&#x20AC;&#x2122;s surroundings are primarily industrial. The availability of vacant land provides potential for future project expansion or additional interventions. Not much further away are several developed residential and commerical areas that can fuel activity within my site. Grand and Chouteau are immediate routes from my site to the areas of denser development.

ile 1m

For est Pa rk Pk wy

Inters tate 6 4

Me tro

1/ 4 mi

Gran dB

lvd

le Chou

teau Ave

Link

51 Chouteau Avenue

Hickory Street

Rutger Street

Vista Ave

SITE SECTION

Proposed Site

Industrial Vein

site

site section

Interstate 64

Metrolink Line

Union Pacific Rail Line

Chouteau Looking South

Chouteau Looking North

site

views of site

With what combination of typologies and infrastructural compatibilty will I need to employ into an Architecture in order to foster culinary and agricultural identiy in the most effective way? Who will use this resource and how?

PROGRAM

PROGRAMMATIC INTENTIONS I have embodied my goal of propagating a regional food network into a city scale through architecture into four primary intentions. I believe these are the key strategies through which St. Louis as a city will adopt and better use what the St. Louis foodshed has to offer. Here the inentions are summarized, and in the following page, itemized into specific typological elements.

1. PRODUCE:

Produce food organically on site, through exterior and interior strategies.

2. EDUCATE:

Educate the public on the existence, use, and potential of the STL foodshed through research and economic exposure.

4. SELL:

Sell STL foodshed products to promote awareness and inspire positive change for food within the city.

program

Distribute STL foodshed products and provide resources to catalyze distribution on a smaller scale.

intentions

3. DISTRIBUTE:

PRODUCE The production of food is already happening at a regional scale. This production is not executed in a manner that is best fit for local food consumption however. The demonstration of production within an architectural intervention that adheres to local food attitudes and practices can initiate a shift at a foodshed scale and inspire new production outlets at a city and building scale. Both outdoor and indoor production methods can be employed within my chosen site.

HYDROPONICS

SMALL SCALE FARM

A basic indoor production resource. A greenhouse can be used to communicate ideas of food to the outside through transparency and house various other programs.

Small scale poultry processing allows citizens and small farmers to produce meat legally and safely without having to compete with national scale companies.

Hydroponics provides a high density, indoor production solution. The use of this system can demonstrate productive alternatives to abandonned space within the city.

Ample outdoor space within a urban environment is rare. Use of this space as crop production sets the tone for a building siting strategy and relationship with the land.

produce

POULTRY PROCESSING

program

GREENHOUSE

EDUCATE Many consumers are not even aware of the foodshed surrounding them, its capacity, and its interconnectedness with economy, health, and social well being. Iâ&#x20AC;&#x2122;m confident that if knowledge of the St. Louis foodshed was more widespread and available, better decisions would be made on how to use it. Additionally, the benefits of local food could be taught to willing consumers. Resources for chefs, restauranteers, and entreprenuers will be made available to strengthen knowledge of the STL foodshed.

KITCHEN

RENTABLE SPACE

Small businesses and local organizations dealing with STL foodshed issues can be housed in adjacent spaces within my building. Companies like Fair Shares can influence other workings in the building in a positive manner.

Either for meetings or education about the STL foodshed, a classroom space provides valuable space in which to teach citizens about the systems that make up the STL foodshed.

Foodâ&#x20AC;&#x2122;s journey always ends in the kitchen. An in house commerical kitchen can be a technical resource for entreprenuers, collective education, and functions within my intervention.

Making one or many of the spaces for rent creates an opportunity for additional exposure for the processess happening within. A party in the greenhouse for exampe.

educate

CLASSROOMS

program

OFFICE / RESEARCH

DISTRIBUTE Most farmers in the St. Louis foodshed need help marketing their product because they are too busy growing it. Ability to engage and catalyse a regional food distribution system will create consistent access to food grown responsbily and locally. Small scale distribution can also be harnessed by small farmers and growers who need an appropriately scaled distribution resource. Distribution elements not only connect my invention to the larger food system, but enable the other programmatic intentions to function better from access to infrastructural resources.

FOOD STORAGE

LOADING DOCK(S)

Space devoted for larger quantity products will attract more diverse users such as caterers, large restaurant owners, etc to use the resources in place within the intervention.

This resource elongates the time for which local produce, for example, can be sold and used in a responsible fashion. â&#x20AC;&#x2DC;IQFâ&#x20AC;&#x2122; machines create frozen wholesale opportunities also.

Restaurants, caterers, farmers, etc need space for food and ingredients while in transition. Programming space for storage gives purpopse to more users and creates opportunities for new relationships.

Basic shipping infrastructure, such as loading docks, are necessary to handle larger scale movement of STL foodshed goods throughout the intervention, and the city.

distribute

INDIVIDUAL QUICK FREEZE

program

WHOLESALE

SELL A basic platform through which foodshed products can be sold is crucial to fostering a culinary and argricultural indentity. Through a small market, or several small restaurants, the food can be sold and consumed on a first hand basis. A second layer of social interation surround a sale can reinforce the sense of place and significance to the relationships intertwined with local food.

STORE

INCUBATOR

In addition to wholesale, a market providing access to STL foodshed products is suitable for an average consumer group. The promixmity of the market to the other programs will reinforce patron’s relationship to their food.

The most familiar way to sell food to patrons, a restaurant(s) within this project would use the STL foodshed products in creative and new ways. Restaurants within could also rotate over time to create more variety.

A basic gift shop or book store can provide a small programmitic way for visitors to the site to take something with them they will not soon eat.

Office and kitchen space alike can be purposed as an ‘incubator.’ Here, up and coming businesses or chefs can use resources on site to develop new ways of using and producing local food.

sell

RESTAURANT

program

MARKET

PRODUCE

GREENHOUSE POULTRY PROCESSING HYDROPONICS SMALL SCALE FARM

EDUCATE

OFFICE / RESEARCH CLASSROOMS KITCHENS RENTABLE SPACE

DISTRIBUTE

WHOLESALE STORAGE INDIVIDUAL QUICK FREEZE LOADING DOCK(S)

SELL

MARKET RESTAURANTS STORE INCUBATOR

Small Urban Site

Large Urban Site

PRODUCE

Small Sub-Urban Site

Large Sub-Urban Site

PRODUCE

10%

EDUCATE

30%

35%

20%

40%

DISBTRIBUTE

EDUCATE

EDUCATE 25%

15%

20%

DISBTRIBUTE DISBTRIBUTE 15%

20%

SELL

40%

typology

SELL

45%

35% SELL

25% 15%

A small site within a substaintial urban fabric could house a market and restaurants to introduce foodshed products into the city.

A large site in a city is an opportunity to produce food organically to demonstrate its first hand benefits. An incubator could bring traffic to the site.

Small sub-urban sites could provide classrooms and office space to educate the public and create possibility for new business

Local food needs a legitimate distribution system in large sub-urban settings. Large areas can also house organic production.

program

DISBTRIBUTE

SELL

PRODUCE

SITE SPECIFICIED PROGRAM The size and accessbility to my site are the main drivers of the specified program. The siteâ&#x20AC;&#x2122;s 14 acre area provides space for not only a built intervention, but surface treatments such as parking, landscaping, and even smaller crop plots. The availabilty of office, kitchen, and classroom space can house new economic development and learning surrounding the St. Louis foodshed. Of course the capacity to distribute and sell the goods in question is included in a smaller capacity also. This proposal answers the programmic question, but the question of how Architecture is formed with and around it remains...

28%

EDUCATE

32%

DISBTRIBUTE 22%

SELL 18%

GREENHOUSE 15,000 SF POULTRY PROCESSING 2,000 SF HYDROPONICS 1,000 SF SMALL SCALE FARM 5 ACRE

OFFICE / RESEARCH 8,000 SF CLASSROOMS 5,000 SF KITCHENS 1,000 SF RENTABLE SPACE 8,000 SF

WHOLESALE 9,000 SF STORAGE 1,000 SF INDIVIDUAL QUICK FREEZE 1,200 SF LOADING DOCK(S) 2,000 SF

MARKET 2,000 SF RESTAURANTS 4,000 SF SHOP 850 SF INCUBATOR 5,000 SF

WHAT IS THE ARCHITECTURE OF FOOD? The Architecture of food is not vague nor specific. A farm, house, and barn that make up a common American framsted all have specific shapes and purposes. Their so-called characters are apparent from their appearance. Large food system buildings on the other hand are always big box, and hiding their true fuction within. The Architecture I imagine is one that reflects and displays the operations of local food within and is also relating to its place. A St. Louis Foodshed building should feature a spaital combination of productive bays and interconnected circulation planes. 71

program

architecture of food

architecture of food program

The architecture of food should promote the interconnected system on which itâ&#x20AC;&#x2122;s built through transparency and unified geometries.

THE SOURCE

DENVER, COLORADO

CASE STUDY

Stephen Dynia Architects 2013 The source is an artisan food market that occupies a former 1880’s brick foundry building in Denver’s River North District. Different restaurants and vendors occupy structural bays within the building’s interior. The bays are seperated from a large, open core by operable metal gates. The reuse of the building fosters a sense of place, and a culinary identity by accomodating several local vendors inside a historic building. Architects working on the project have dubbed it an “Urban Bazaar.”

program

case studies

WATERSHED

CAPE TOWN, SOUTH AFRICA

CASE STUDY

Wolff Architects 2014 This urban intervention is located directly on the wharf in the heart of heavy pedestrian traffic. The building was developed within an existing industiral shed which was originally the electrical repair workshop for the waterfront. The program, a business incubator, is lifted to a suspended second floor to leave the first floor open as public space and connection to the larger pedestrian network. A relationship is established between the businesses above and a market below, where new ideas can be tested.

program

case studies

DOWNTOWN MARKET GRAND RAPIDS, MICHIGAN

CASE STUDY

Hugh A. Boyd Architects 2013 This market is an ideal food project executed within downtown Grand Rapids. It combines elements of production, distribution, marketing, and education about local food within the area. A 24-vendor market and rooftop greenhouse are the two most prominent spaces that make up the mixed-use program. The market not only reinvigorates the underutilized G.R. local food system, but has sparked redevelopment in a previously neglected area.

program

case studies

SOURCES http://www.feastmagazine.com/dine/article_8efd4f4c-0541-11e5-9c2f-ff63903804ad.html http://moenvironment.org/index.php?option=com_content&view=article&id=232&catid=17&Itemid=101 http://www.slu.edu/nutrition-and-dietetics/about-the-department/slu-foodcorps/mapping-food-access-in-st-louis-city http://moenvironment.org/images/FoodStudy/STL Food Study Executive SummaryDOUBLE.pdf http://moenvironment.org/images/FoodStudy/St.%20Louis%20Regional%20Food%20Study%20Abridged%20ReportVR.pdf http://www.ers.usda.gov/media/122868/err97_1_.pdf http://phg.sagepub.com/content/31/1/23 http://downtownmarketgr.com/ http://www.cuesa.org/learn/how-far-does-your-food-travel-get-your-plate http://www.wolffarchitects.co.za/projects/all/watershed/ http://www.leopold.iastate.edu/sites/default/files/pubs-and-papers/2011-06-food-fuel-and-freeways-iowa-perspective-howfar-food-travels-fuel-usage-and-greenhouse-gas-emissions.pdf https://www.google.com/maps/d/viewer?ll=38.5997%2C-90.889893&spn=6.609945%2C9.887695&msa=0&z=7&ie=UTF8&mi d=zds1oxVcKaVw.kZzQYrdO0HQQ http://ozarch.com/2014/02/urban-bazaar-american/ http://www.riverfronttimes.com/foodblog/2014/07/31/10-local-urban-farms-we-love

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