In a New York City suburb, a grand experiment in farming yields food that is grown locally on a small scale and free of toxins. The well-heeled diners flocking to the farm’s gourmet restaurant and the carefree children attending its camps may well be getting a taste of the future.
Genetically modified agriculture holds both the promise of drought- and virus-resistant crops and the peril of unraveling the natural food chain. But like it or not, it’s one genie that’s already out of the bottle.
Long the symbol of love, irresistible desire, and ephemeral beauty, the prickliest of flowers has never been so popular, so lucrative–or so toxic for the environment. But enterprising growers and marketers are working to turn the red rose green.
By Charles Bergman/ Photography by Pablo Corral Vega