Its time for a NEWFARM in New York. In the midst of the complexity of the concrete jungle, this urban food hub and vertical farm in Chelsea, Manhattan represents an evolution of both agriculture and architecture. One purpose of NEWFARM is to produce fresh vegetables for its inhabitants and visitors all year long. NEWFARM is also a place where buyers and sellers of food can interact with makers, artists, and growers. The vertical farming components of NEWFARM are composed of water-saving and highly productive hydroponic agriculture systems. The productivity of the farming systems compliment the artist and “maker” spaces of the building that come with the residences. Above all, NEWFARM is a bridge between nature and architecture.
In New York City, perched above bustling Greenwich Street atop the sixth storey sits a cabin with a grassy meadow and a southern-inspired porch like a Mark Twain wet dream.
According to the New York Times, David Puchkoff and Eileen Stukane are the owners of the secret pasture hidden from the pedestrian peasants waiting Manhattan cross walks. It was on a trip to a friend’s lakeside home in Pennsylvania that Puchkoff realized his dreams of swaying in a rocking chair with a perspiring glass of sweet tea and wise reflections of younger days.
Shake everything with ice and strain into an ice-filled medium tumbler. Garnish with fruits.
From George J. Kappeler’s Modern American Drinks.
Without the lemon juice and sugar, this would have been just a Manhattan Cocktail (a Dry Manhattan Cocktail to be specific); and without the vermouth and bitters, this would be plain Whiskey Sour. Kappeler basically combined the two drinks together to make the Manhattan Punch. Like all Sours involving dry vermouth, I kind of like the bitter tartness that came along with the vermouth, adding more complexity and depth.