[Spectators at a soccer match]
Date: August 29, 2006
Creator: Castillo, José L.
Description: Some spectators are seen focused on the play on the field while others take the opportunity to socialize with family and friends.
Contributing Partner: UNT Archives
Permallink:texashistory.unt.edu/ark:/67531/metapth22335/
[Spectators watch a soccer match]
Date: August 29, 2006
Creator: Castillo, José L.
Description: Family and friends watch and cheer at a soccer match.
Contributing Partner: UNT Archives
Permallink:texashistory.unt.edu/ark:/67531/metapth22336/
[View from behind the net]
Date: August 29, 2006
Creator: Castillo, José L.
Description: The view from behind the goaltender's net is captured during a late afternoon game between two teams sporting red and withe uniforms. In the background is tree line is visible.
Contributing Partner: UNT Archives
Permallink:texashistory.unt.edu/ark:/67531/metapth22307/
[Women playing soccer]
Date: August 29, 2006
Creator: Castillo, José L.
Description: Women prepare themselves for a soccer game while in the background a man holds a child in his arms.
Contributing Partner: UNT Archives
Permallink:texashistory.unt.edu/ark:/67531/metapth22337/
[Chef with salad of micro vegetables]
Date: August 28, 2006
Creator: Castillo, José L.
Description: A chef places a yellow tomato on top of an organic salad made of micro vegetables. 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.
Contributing Partner: UNT Archives
Permallink:texashistory.unt.edu/ark:/67531/metapth24031/
[Close-up of fingers and micro vegetables]
Date: August 28, 2006
Creator: Castillo, José L.
Description: Close-up of fingers and 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.
Contributing Partner: UNT Archives
Permallink:texashistory.unt.edu/ark:/67531/metapth24036/
[Close-up of fingers grasping micro vegetables]
Date: August 28, 2006
Creator: Castillo, José L.
Description: Close-up of fingers and 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.
Contributing Partner: UNT Archives
Permallink:texashistory.unt.edu/ark:/67531/metapth24035/
[Close-up of green, micro vegetables]
Date: August 28, 2006
Creator: Castillo, José L.
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.
Contributing Partner: UNT Archives
Permallink:texashistory.unt.edu/ark:/67531/metapth24033/
[Dropping seeds]
Date: August 28, 2006
Creator: Castillo, José L.
Description: A man with a tatooed arm drops small seeds into containers of 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.
Contributing Partner: UNT Archives
Permallink:texashistory.unt.edu/ark:/67531/metapth24039/
[Examining micro vegetables]
Date: August 28, 2006
Creator: Castillo, José L.
Description: Photograph of Salvador Huiza, wearing a baseball cap, tending to containers full of green, micro vegetables. 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.
Contributing Partner: UNT Archives
Permallink:texashistory.unt.edu/ark:/67531/metapth24015/