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 inspired the speaker to start growing their own food?

Describe the relationship the speaker has with the restaurants they worked with.

How did the speaker market the micro radishes to chefs?

What challenges are associated with growing micro radishes?

What unique characteristics do micro radishes have according to the speaker?