Moving dirt up high pays off for all flavor of business

FROM THE GROUND, UP: Matthew Varga, executive chef at Gracie’s, tends to the restaurant’s rooftop garden on the nearby Peerless Lofts building. / PBN PHOTO/BRIAN MCDONALD
FROM THE GROUND, UP: Matthew Varga, executive chef at Gracie’s, tends to the restaurant’s rooftop garden on the nearby Peerless Lofts building. / PBN PHOTO/BRIAN MCDONALD
When this ole’ world seems too full of concrete and traffic, some Rhode Island businesses are taking to the roof for green space ambiance for lunch, for insulation to help cut energy costs in half and for growing vegetables for a downtown restaurant that spotlights locally sourced culinary creations. “We grow Johnny-jump-up, also known as…

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