"On the other side of Manhattan, in the posh Upper East Side, Eli Zabar, owner of the upscale Vinegar Factory delicatessen, inspects the crops he is growing on the roof of the old factory bought in 1991.
"I grow heirloom tomatoes, lots of different kinds of lettuce, herbs, basil, rosemary, thyme, raspberries, figs, beets.
"We use the heat of the bakeries and pastries, we recycle the heat. With the use of the heat we have eliminated our (carbon) footprint.
"You harvest in the morning, you sell in the afternoon, you don’t refrigerate, it tastes better… We pick everything ripe and ready to eat. All our products here are organic.""