Waching daily Dec 26 2017

I'm on the new Weight Watchers Freestyle program

and this is how I Freestyle!

This is how I Freestyle!

I've lost 82lbs and I can eat wherever I want.

I'm free styling with dessert

and I'm down 46lbs.

The new Weight Watchers Freestyle program has over 200 foods that are zero Points.

Now you can count less and enjoy more!

I freestyle any way I like.

For more infomation >> This Is How I Freestyle | WW Freestyle - Duration: 0:31.

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Farme.One is an Eco-Friendly Farm in the Heart of New York City | NowThis - Duration: 3:15.

Farm.One is a vertical farm in New York City growing special produce for chefs.

So, we're able to grow a huge variety of plants because we can control the growing environment.

We have over 500 different growing recipes that control the nutrients that they receive,

the light length, the light quality, the light color, and even how we harvest them so that

they grow back in the best way.

Plants are in a growing medium.

Often we use something like recycled coconut husk that gives the seed a chance to grow

roots and support for the plant.

In most of our systems, the plants sit in rafts floating on top of the water and the

water gives the plants nutrients that allows them to grow.

because in the hydroponic system,

we're recirculating water all the time.

And so in a small farm like this we're only using a little bit more water every day than

you would as an individual.

Instead, we prevent pests coming in and we use beneficial insects like ladybugs to eat

them if they do.

No pesticides at all.

Which means you can eat straight off the plant with no worries.

And our workers can also have a great, safe environment.

I was taking culinary classes and I came across a lot of rare unusual ingredients

and I got really excited about rare produce.

These are marigolds, which a lot of people have in their garden.

But we grow these both for the bud, which you can eat with the pedals, but also the

leaves which have this nice citrusy flavor.

And I decided to find a way to grow this stuff in the heart of a city like New York.

So everything we deliver is

And then we take it by bike or via subway to the restaurants in the city.

All of our customers are

Everything we grow is to order.

So, chefs tell us exactly what they want—the product, the leaf size, exactly the date—we

grow out different batches for them in the farm.

[Ronny Emborg//Executive Chef, Atera] It's a dream for everybody, especially when

you're coming from a Nordic country when you have everything out in the backyard.

And now we still have it in our backyard.

[Rob Laing//CEO, Farm.One] Before Farm.One, chefs had to order product

from California or Mexico or even Israel to be delivered to New York City by plane.

Product that comes from a long way away has to be packaged for installation.

So there's big boxes full of Styrofoam and other packing materials causing a lot of waste.

So this is a Thai basil flower.

It has this beautiful stem, with lots of little delicate flowers on top.

So a product like this will sell by a little stem and it might be $1 to $1.25.

So we're growing a very high-end product, but vertical farming doesn't have to be about

expensive produce.

We can see people building these kinds of systems over the next 10 years in any kind

of building, growing any kind of produce and really bringing farming back into the city

and making it something that everybody can access and enjoy.