A photograph of Chad Gibson, who was injured in the Rainbow Lounge raid, in a neck brace. He is lying in what appears to be a hospital bed and has a bruise on his cheekbone.

A photograph of police gathered around Chad Gibson to detain him while he is on the ground. They are in the hallway of the Rainbow Lounge during a raid that spurred a movement. There is another man standing nearby.

A photograph of protesters outside of the Fort Worth courthouse. They are holding signs in response to the recent raid on the Rainbow Lounge, a gay bar in Fort Worth. A man standing across the street is holding up a large rainbow flag and has a megaphone at his side.

A photograph of protesters holding signs and rainbow flags in response to the recent raid on the Rainbow Lounge, a gay bar in Fort Worth.

A photograph of protesters on the steps of the Fort Worth courthouse. They are holding signs in response to the recent raid on the Rainbow Lounge, a gay bar in Fort Worth. Some of the signs read "Have u been drunk in a bar?! Arrest yourself", "Remembering Stonewall Lesbian Gay Bi-sexual Trans Equality NOW!!!", "Second Class Citizen", and "Enough is ENOUGH!!". People are also holding rainbow flags.

Video of the 2009 Emerald Ball held at the Fort Worth Zoo. Footage includes speeches by UNT President Gretchen Bataille and Emerald Eagle Scholars Sarah Cheek and Cirzy Gonzalez, as well as a performance by Trevor Neal and Roberto Arriola, who were also participants in the Emerald Eagle Scholars program.

A chef places a yellow tomato on top of an organic salad made of micro vegetables. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.

Close-up of fingers and micro vegetables in soil. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.

Close-up of fingers and micro vegetables in soil. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.

Close-up of green, micro vegetables in soil. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.

A man with a tatooed arm drops small seeds into containers of soil. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.

Photograph of Salvador Huiza, wearing a baseball cap, tending to containers full of green, micro vegetables.

Close-up photograph of a finger and micro vegetables in soil.

Close-up photograph of fingers and micro vegetables in soil.

Photograph of micro vegetables in soil growing in the foreground as Salvador Huiza uses a sieve to plant seeds in the background.

Photograph of a hand touching micro vegetables in soil.

This article describes the growing, care, and cooking with microvegetables. Both the original Spanish article and the English translation are included.

Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.

People dish out various micro vegetable dishes on platters. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.

Close-up of an organic salad made of micro vegetables.

Photograph of Salvador Huiza, wearing a baseball cap, tending to containers full of green, micro vegetables.

Photograph of Salvador Huiza, wearing a baseball cap, tending to containers full of green, micro vegetables.

Photograph of Salvador Huiza using a sieve to plant seeds.

Salvador Huiza, wearing a baseball cap, tends to containers full of green, micro vegetables. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.