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US: Tahoe resort grows sustainable greens with hydroponic roof garden

“We are 100 percent sustainable in-house in terms of herbs and micro-greens,” says Tim Hmay, Executive Chef at the Resort at Squaw Creek. “We’re not buying any herbs or micro-greens anymore. Every herb that is used here is grown here — and we go through a lot of herbs here.

“And the flavor profile is outstanding.”



Simply put, with the resort’s fresh approach to sourcing its produce on-property, Hmay and his fellow chefs are bolstering their recipes with a variety of sustainable and seasonal vegetables and herbs — from lettuce and tomatoes to rosemary and basil.

Rooftop Roots, a 1,500-square-foot garden, was planted on top of Sweet Potatoes Deli during the spring of 2016.

The produce from the garden will be incorporated into menu selections for the resort’s Six Peaks Grille, Sandy’s Pub, Cascades, Sweet Potatoes Deli and group/corporate meetings at the hotel.

And this, Hmay says, is only the beginning for Rooftop Roots.

Read more at the Tahoe Daily Tribune
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