From Rooftop to Farm: A Chef's Journey into Microgreen Farming

The speaker shares their journey from working in a rooftop garden to starting their own microgreen business. After the rooftop garden closed, they found a plot of land and began marketing microgreens, particularly micro radishes, to chefs. The unique appearance and flavor of micro radishes created high demand among chefs, despite the labor-intensive process of growing them.

What motivated the narrator to find a plot of land for growing food?

• The rooftop garden business went out of business.

• The rooftop garden business was thriving.

• They wanted to start a new business.

• They were inspired by a friend.

How did the narrator initially connect with chefs and restaurants?

• By offering free cooking classes.

• By marketing to chefs they had worked with before.

• By attending food festivals.

• Through online marketing campaigns.

What is unique about micro radishes that appeals to chefs?

• They are easy to grow.

• They are inexpensive.

• They look like tiny radishes with root hair.

• They have a strong flavor.

Why are micro radishes not commonly grown by others?

• They take a long time to grow.

• They are not popular among chefs.

• They require a lot of labor.

• They are expensive to produce.

What was the initial reaction of chefs to the micro radishes?

• They loved them.

• They were indifferent.

• They found them too spicy.

• They thought they were too small.