Daily student newspaper from the University of North Texas in Denton, Texas that includes local, state and campus news along with advertising.

Video recording from The Black Academy of Arts and Letters recorded during their Book Club Luncheon event in 2006. This video features a lunch conference discussion between TBAAL members and Doctor Leon Lovett about life experiences and his book. This video is Part 1 of 2 of the event.

Video recording from The Black Academy of Arts and Letters recorded during their Book Club Luncheon event in 2006. This video features a lunch conference discussion between TBAAL members and Doctor Leon Lovett about life experiences and his book. This video is Part 2 of 2 of the event.

Video recording from The Black Academy of Arts and Letters recorded during their Book Club Luncheon event in 2006. This video features a lunch conference discussion between TBAAL members and Doctor Leon Lovett about life experiences and his book.

A photograph of a group of men and boys sitting in chairs that were arranged in a circle. They are in a room with a divider at the far end and a pew and other items stored along the wall.

Video recording from The Black Academy of Arts and Letters recorded during their Many Voices, One Vision: A Dance Of Praise event in 2006. This video features interpretive dance performances by various groups live on the Naomi Bruton Main Stage. This video is Part 1 of 4 of the event.

Video recording from The Black Academy of Arts and Letters recorded during their Many Voices, One Vision: A Dance Of Praise event in 2006. This video features interpretive dance performances by various groups live on the Naomi Bruton Main Stage. This video is Part 4 of 4 of the event.

Video recording from The Black Academy of Arts and Letters recorded during their "Many Voices, One Vision..." event in 2006. This video features interpretive dance performances by various groups live on the Naomi Bruton Main Stage. This video is Part 1 of 2 of the event.

Video recording from The Black Academy of Arts and Letters recorded during their "Many Voices, One Vision..." event in 2006. This video features interpretive dance performances by various groups live on the Naomi Bruton Main Stage. This video is Part 2 of 2 of the event.

Daily student newspaper from the University of North Texas in Denton, Texas that includes local, state and campus news along with advertising.

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.