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New York eatery is a farm and restaurant rolled into one

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Dec. 6 - Popular New York City eatery, Bell, Book and Candle says it's improving quality and lowering its carbon footprint by cooking with food it grows on the roof. The restaurant has created a mini-farm on its rooftop where it can grow up to 60 percent of the produce that chef/owner John Mooney uses in his dishes. Sharon Reich paid him a visit.

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