Day Two

The day kicked off at UNS Farms, where we learned what controlled-environment agriculture looks like at scale. Instead of traditional fields, crops are grown in stacked vertical systems using hydroponics and tightly managed light, water and nutrients. We walked through growing rooms, tasting leaves and edible flowers while learning how the farm reduces water use, shortens supply chains and produces consistent quality year-round in a desert climate. The U.A.E. leads the field in this sector, with fellow Dubai company, Bustanica, holding the honor of the world’s largest hydroponic farm, yielding an estimated 1,100 tons of greens each year. The tour of UNS Farms challenged many assumptions about what fresh means and what farming can look like in regions where arable land is scarce.

Lunch at the viral spot Klay was solid and creative. Paratha (flaky, unleavened flatbread) served as a clever bun for rich and deeply spiced lamb; it was, hands down, the best bite of the day.

We spent the afternoon at Time Out Market, a retail, entertainment and dining center boasting nearly two dozen restaurant and bar concepts with menus ranging from Thai and Peruvian to Italian and Greek. It was a moment for us to catch our breath in the middle of a packed agenda and connect with each other and with Flavor & The Menu publisher/editor-in-chief Cathy Holley. We reflected on the trip thus far and raised our glasses to the adventure while watching the fountain show erupt to Whitney Houston ballads—because of course it did.

We concluded the day with a visit to ICCA Culinary School, which offered a peek into culinary education in Dubai. We also participated in a cooking class centered around traditional Arabic cuisine, preparing dishes like lamb samosa, beef kibbeh and watermelon-cucumber salad with grilled, squeaky halloumi cheese. It was a fun and challenging experience that also introduced us to some of the ambitious students at ICCA.