In an age of farm-to-table cuisine, Chris Fischer had a different idea: Why not bring the table to the farm? After years spent cooking in top restaurant kitchens (New York City’s Babbo, London’s River Cafe), he now grows vegetables on his family’s Martha’s Vineyard farm, Beetlebung, and -- when the crops come in -- hosts elegantly rustic dinners in the greenhouse.
Budding chemists aren't the only ones who will get a kick out of this enjoyable experiment that teaches something about how the natural world works. When baking soda and vinegar come into contact, they form carbon dioxide. This gas fills the bottle and can't escape, so it rushes into the balloon, causing it to inflate.