Urban Growth

Mary Dumont calls it the “urban concrete problem of a chef.” No matter what restaurant’s kitchen she’s cooking in, she always has a simultaneous desire to be on the farm, to connect with the source of her ingredients. But as she prepares to open her first restaurant, Cultivar, in the renovated Ames Boston Hotel at the end of May, she’s found a solution: A hydroponic farming unit from Freight Farms will be parked on the edge of the restaurant’s patio.