Galvanized horse troughs arranged on the top of a Los Angeles skyscraper have become a productive high-rise herb and vegetable garden, providing ultra-fresh produce to an on-site restaurant, reported Robert Holguin on KABC TV.

"Chefs are using what's produced (in the garden) in their kitchens because they know their customers appreciate fresh, local food," said Rachel Surls, the sustainable food systems advisor for UC Cooperative Extension in Los Angeles County.

Surls was part of a recent tour of urban agriculture in downtown Los Angeles, a story that was also covered by the