Chef-to-Chef: Cultivating a Community with Urban Farming

The speaker shares their journey from working in a restaurant to starting their own farm, focusing on microgreens and building strong relationships with chefs. They discuss the challenges and rewards of farming, particularly with microgreens, and how they engage the community through farm brunches. The speaker emphasizes creativity and community support in their farming approach.

What challenges does the speaker face in cleaning the micro radish?

What role does the speaker's kitchen play in their farming activities?

Explain the concept of 'chef to chef' produce as described by the speaker.