Urban Produce is named one of agriculture’s leading innovators by USA Today in their special edition focusing on the modern state of sustainable farming & agriculture.
Laurent Vrignuad, owner of Moulin joins the KTLA team live in studio for a segment celebrating the French classics on Bastille Day.
High-tech “vertical farms” are sprouting inside warehouses and shipping containers, where lettuce and other greens grow without soil…
An upcoming wine tasting at Moulin in Newport Beach is profiled in the annual Restaurant Issue of Modern Luxury magazine.
ABC7’s Eileen Frere visits Urban Produce to learn how they sustainably grow 16 acres of organic produce indoors and create their own water, eliminating the need for the limited resource during the California drought. Then, they came Ingardia Bros. Produce to discuss the local produce movement in Orange County, and the importance of farms like Urban Produce.
The Slice Deli & Cakery team goes live on air for KFI AM’s The Fork Report with Neil Saavedra.
The Orange County Business Journal explains how Ingardia Bros. Produce became a zero-landfill facility by sorting, recycling and reusing of up to seven tons of waste each month.
The front page of the Orange County Register’s Business Section features two page story about Urban Produce’s 16 acre vertical farm and their plans to globalize locally grown food.
The Newport Beach Independent shares the news of Moulin’s expansion into Laguna Beach.
Urban Produce Director of Marketing and Certified Nutritionist, Dani Horton is tapped as an expert in Food & Wine’s article highlighting a new study revealing that women live longer around lush vegetation.
Progressive Grocer’s article about the powerful impact of locally grown produce in their respective retail marketplaces profiles local growers across the United States, including Urban Produce. The article explains not only why microgreens are poised to be the next trending superfood, but how Urban Produce will rise to meet that demand through plans of national expansion.
Chef Ross Pangilinan’s globally inspired dishes influence from traditional French and Italian to modern Filipino cuisines are celebrated in the Los Angeles Times’ Daily Pilot.
COAST Magazine takes a look at the inspiration behind Mix Mix Kitchen Bar’s famed Duck & French Toast. Executive Chef Ross Pangilinan shares the recipe for readers to make at home.
The Los Angeles Times ran a special Father’s Day story on 4 fathers, showing how the restaurateurs and chefs behind Slice Deli & Cakery, Moulin, and Macallans Public House are imparting valuable life lessons to their kids at their restaurants.
Laguna Beach Magazine explores the city’s diverse global cuisine, including the authentic French fare and ambiance at Moulin.