As a cross-promotion with Chengdu, China, London is bringing “panda cabs” into the city. The campaign includes 50 cabs painted with “Go Chengdu,” the official English tourism website of the Chinese city.
Home of giant pandas, Chengdu showcases their iconic animal on the cabs. While 30 of the taxis are made to look like actual pandas, 20 others are covered in images of the animal. The taxis are part of a summer program themed “Panda Cabs Running For The Olympics.”
Explains Go Chengdu in a press release, “Taking the good opportunity of the London Olympic Games, the Chengdu program is aimed to promote global efforts to conserve the giant pandas, one of the most endangered animals on Earth with only about 1600 living in the world, and harmony between man and nature, which echoes the Olympic spirit of unity, friendship and peace.”
And, if you’ll notice above, even the royal family is helping the cause.
The special cabs, which will circle big name sites like Buckingham Palace, Piccadilly, Marble Arch and Trafalgar Square, will run until August 31, 2012.
From where I stood on the roof of Bastille Cafe & Bar in Seattle’s Ballard neighborhood, I could see flocks of seagulls circling nearby fishing boats, as I catch whiffs of brine, gasoline and eau de canal water.
Despite the industrial marine supplies and salmon canneries across the way, up here I was surrounded by buzzing honeybees and dozens of varieties of produce, from heirloom French beans and petit pois to herbs, tomato starts, lettuces and cucumber vines.
Bastille is part of an emerging breed of urban restaurant (many of which are located in hotels) popping up across America. Not content to just source food locally, today’s seasonally- and sustainably-driven chefs and restaurateurs are installing rooftop gardens and beehives to augment the product they purchase from family farms.
Many of these restaurants offer public tours of their rooftop gardens, greenhouses and hives, so even city-dwellers (or line cooks) no longer have an excuse to remain clueless about where their food comes from – and the public can’t get enough. With the urban farming movement – backyard produce, chickens, bees, even dairy goats – at critical mass, savvy chefs, concerned about their carbon footprint and wanting more control over the production and quality of their ingredients, have turned their rooftops into kitchen gardens.
Few restaurants can spare the labor or have staff experienced in cultivating crops, which is where small businesses like Seattle Urban Farm Company and Ballard Bee Company come in. The Urban Farm Company’s services include construction and maintenance of residential backyard farms, rooftop gardens, educational school gardens, and on-site gardens at restaurants and businesses. With regard to the latter, chefs and cooks receive education as well, and become involved in caring for and harvesting crops and collaborating on plantings based on menu ideas.
Corky Luster of Ballard Bee offers hive hosting or rental, where homeowners keep hives on their property, in exchange for maintenance, harvesting, and a share of the honey. Bastille keeps hives, and uses the honey in cocktails and dishes ranging from vinaigrette’s to desserts.
Following is the short list of rooftop garden restaurants that have served as inspiration for imitators, nationwide. Here’s to dirty cooks, everywhere.Bastille Cafe & Bar, Seattle
Seattle Urban Farm Company owner/founder Colin McCrate and his business partner Brad Halm and staff conceptualized Bastille’s garden with the restaurant’s owners three years ago. After substantial roof retrofitting, rectangular garden beds were installed. Over time, beehives were introduced, and this past year, plastic children’s swimming pools were reinforced with landscape fabric and UV-protective cloth, expanding the garden space to 4,500 feet.
In summer and fall, the garden supplies chef Jason Stoneburner and his staff with 25 percent of their produce for Bastille’s French-inspired seasonal cuisine. Housed in a lavishly restored, historic 1920s building, it has the vibe of a traditional Parisian brasserie, but here you’ll find an emphasis on lighter dishes as well as cocktails crafted from boutique spirits and rooftop ingredients.
Every Wednesday, Rooftop Garden Tours are hosted by Seattle Urban Farm Company, and include a complimentary Rum Fizz, made with Jamaican rum, mint, sparkling wine, bitters and (of course) rooftop honey. Cost is $10 per person; limit 10 people. Contact the restaurant for reservations.
flour + water, and Central Kitchen, San Francisco
Thomas McNaughton of popular Mission pizzeria flour + water opened his newest venture on May 9. Both restaurants have rooftop gardens, and Central Kitchen is a lovely, modern rustic sanctuary serving simple, seasonal fare that highlights Northern California ingredients.
In addition to beehives, Central Kitchen is producing peppers, zucchini, tomatoes, berries, figs, citrus and herbs in a 2,000-square-foot space. Lexans (heavy-weight plastic storage containers used in professional kitchens) serve as garden beds, while herbs flourish in a converted Foosball table. Talk about recycling!
Uncommon Ground on Clark, Chicago
This big sister to the new Edgewater location features a 2,500-square-foot garden with solar panels to heat water used in the restaurant. Everything from beets, eggplant, okra and bush beans are cultivated, including rare seed varieties from the Slow Food “Ark of Taste.” The Ark is dedicated to preserving the “economic, social, and cultural heritage of fruits and vegetables,” as well as promoting genetic diversity. Expect refined crunchy granola fare with ethnic flourishes. Roberta’s, Brooklyn
This insanely popular Bushwick restaurant made national headlines when chef Carlo Mirarchi was named a 2011 Best New Chef by Food & Wine magazine for his wood-fired pizzas and way with rooftop produce, including some heirloom varieties.
Mirarchi, who is passionate about urban farming and community involvement, uses two repurposed cargo containers on the restaurant’s roof for cultivating crops, and keeps a blog about the evolution of the garden.
[Photo credits: honeycomb; Laurel Miller; tomatoes, Flickr user Muffet]
In this video, Chef Robert Gerstenecker of Park 75 restaurant at the Four Seasons Hotel, Atlanta, talks rooftop gardening and beekeeping. He grew up on a family farm and dairy in Ohio.
Have you ever dreamed of owning an award-winning resort? How about an award-winning nudist resort? If your answer is yes, your chance has come, as New Zealand‘s Katikati Naturist Park is now on sale. The only rule: the new owners must keep the park clothing-optional for at least 10 years.
Owners Kevin and Joan Sampson began the naturist resort in 1996, and it ended up being very successful. Each year, the property attracts 16,000 people. Moreover, in 2008 it won a “Tourism Industry Association” award for holiday parks. Now, however, the Sampsons have decided to explore other things, although they still plan to visit the resort as guests.
“It would take somebody who understands the naturist ethos to run it successfully. I don’t think non-naturists would feel comfortable,” explains the couple.
For those interested, the property is selling for $1.48 million.
In a crappy economy, buying a new (or “new”) car isn’t always a happy event. From Forbes comes a list of four helpful tips to help you save your bank account and your sanity while car-shopping this summer. Hint: it’s not too early to start looking for back-to-school or winter wheels, and why outgoing models are often your best bet.
As inspiration, check out Gadling’s list of “Iconic Road Trips” across the U.S.
What is it like to survive in Alaska‘s wilderness? What is it like to do it alone? VICE followed Heimo Korth to ask these precise questions. In the Arctic National Wildlife Refuge living requires a permit. In the case of Korth, the permit is only good until the death of his last child. It’s rough land and it’s a rough life, but he has managed to perfect the art of learning it and living it. Korth has been living essentially off of his own wits for over 30 years in this area in Alaska. He moved to Alaska when he was 19 from Wisconsin in an attempt to get as far away from civilization as possible. Watch as VICE follows Korth and his family and figures out what life for them is like.