A “camper van” built over an electric bicycle may not attract a lot of buyers, but a 480 square foot off-grid cabin (with plenty of amenities and style) just might. Those and more in this week’s green tech finds.
Airport food is generally only memorable for the high prices we pay for such lackluster fare. We don’t expect much more than this, and we’re happy if we can get it quickly enough to make our connection. That’s been the standard for as long as I can remember, but it turns out that as of mid-September, you can now add “fresh” and “nutritious” to the options at one US airport. Chicago’s O’Hare now has four restaurants that buy local produce for their menus, and, in these cases, “local” means “grown at the airport.” The airport has opened the world’s first “aeroponic” garden in Terminal 2, which grows “44 different types of organic herbs and vegetables” for use at Tortas Frontera, Wicker Park Seafood and Sushi, Blackhawks Restaurant and Tuscany.