Similar Posts
Boutique Office Building Yields Bountiful Crops and Inspiration
ByVivianMost office buildings are cloistered away from nature, let alone agriculture. One exception is Toronto’s 124 Merton St, which is a boutique office building whose bounteous crops reap benefits for the tenants, both local and international. Owner, artist, designer, and chef Vivian Reiss has been in the avant-garde of urban farming, having practiced it for…
Clockwork orange
ByVivianorange in the garden,caro rich tomatoes,carrots,orange stemmed chard,nasturtiums and marigolds Like clockwork, a year to the day, since our last year’s tomato tasting, Corey Mintz shows up at my door to borrow a cup of tomatoes. He was bearing my ORANGE! Kozial shopping basket. I had missed it so badly, a year is along time…
- Food | Gardens | Urban farming
Today on the Boulevard
ByVivianToday on the boulevard the broom corn has reached 10 feet tall and the millet-like sprays are opening. It is sure to add another few feet. The amaranth heads are 3 feet high by at least one foot wide. The cotton is blooming , pink, white and yellowish greeny white blossoms reflecting the various varieties….
Vivian Ssier Painter
ByVivianIf only I had a last name that sounded fabulous spelled backwards. Arnold Issacs had such luck. In 1954 he was commissioned to create 10 dresses for a General Motors magazine ad. He charged $1,000 per dress, a vast sum in the fifties, and insisted that his name be emboldened in each ad. As the…
In my garden:The corn is definately higher than an elephant’s eye
ByVivianThe front yard and boulevard have become a destination garden for many. Among the streams of admirer’s yesterday an elderly couple remarked, “Your corn is higher than an elephant’s eye.” Behold the scientific study in my garden.
Fleeting Summer, Breakfast in a Flash
ByVivianSliced tomatoes, purple shiso, purple basil, sliced burgundy pole beans, and chives from my urban farm just outside the kitchen door One of my favorite cookbooks is Edward de Pomiane’s cookbook ,”Cooking in 10 Minutes”[ first published in 1948] I love it, not so much for the recipes, but for the theory that a delicious meal…






