Brooklyn-based Gotham Greens designs, builds and operates commercial scale rooftop greenhouses in urban areas. They produce pesticide-free vegetables and herbs using ecologically-sustainable methods in climate-controlled facilities. Since starting production in 2011, Gotham Greens quickly became a pioneer in the field of urban agriculture, and is now one of New York State’s leading producers of premium greenhouse-grown vegetables.

The benefits of probiotics are all over the media and in all types of conversations lately. “Take this supplement! Improve gut health!” So many taglines have been endorsing taking pills containing gut-benefiting bacteria to optimize health. Yes, the addition of probiotics to one’s diet may be helpful, but you can actually combine the benefits of probiotics with fiber and micronutrients in delicious whole foods.

Green garlic is the kind that has not yet matured into the garlic we know and love for everyday use. It is usually available in the late spring, and looks awfully similar to scallions but has a more garlicky taste. Myriam Fieulleteau, NGI’s Executive Steward (and resident gardening guru), brought them in from her home garden and Chef Alex used them in this simple yet satisfying recipe.

With this series, we hope to dispel the myth that you have to empty your wallet to prepare delicious and healthy meals.

This recipe is a great way to showcase beautiful seasonal produce like asparagus, ramps and mint.

Having graduated from NGI's Chef's Training Program in the late 2000s, Alissa Wagner is a successful restaurateur in New York City. Along with friend and business partner Sabrina De Sousa, Alissa co-founded Dimes, a hip, vegetable-forward eatery in Chinatown.

Did you know that the average American uses 2,220 gallons of water per day? No doubt, this is a shocking number.