| Description: | Close-up of green, micro vegetables in soil. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes. |
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| Creator(s): | Castillo, José L. |
| Location(s): | United States - Texas - Tarrant County - Fort Worth |
| Creation Date: | August 28, 2006 |
| Partner(s): |
UNT Archives
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| Collection(s): |
José L. Castillo Photograph Collection
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| Usage: |
Total Uses: 8
Past 30 days: 0
Yesterday: 0
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| Creator (Photographer): |
Castillo, José L.
Jose L. Castillo is a news correspondent for the Spanish language EFE News Service, the fourth largest news wire in the world. A native of Peru, Mr. Castillo studied translation and interpretation at the Escuela de Traduccion e Interpretacion de Lima (ESIT) in the early 1990s before completing English studies at the University of Newcastle, England. He has worked for various newspapers -- as editor, columnist, reporter or media advisor -- in Georgia, Texas, Florida, New York, Illinois, and California, and Peru and is an award-winning journalist. |
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| Original Creation Date: | August 28, 2006 | |
| Coverage: | ||
| Description: | Close-up of green, micro vegetables in soil. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes. |
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| Physical Description: |
Digital image (JPEG) |
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| Subject(s): |
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| Added Title: | Slow Food | |
| Series Title: | Community: Slow Food | |
| Partner: |
UNT Archives
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| Collection: |
José L. Castillo Photograph Collection
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| Identifier: |
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| Resource Type: | Photograph | |
| Format: | Image | |
| Rights: |
Access:
Public
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