A weekly series of wide discovery about our food and sustainable agriculture.
Stacey Givens, chef and urban farmer, talks about her relatively rare business selling micro greens and micro vegetables to other chefs in this short video. Growing up in a family that was deeply connected to food, Givens love of preparing good food spilled over into growing it also. What evolved was The Side Yard Farm, which specializes in growing and selling micro greens to local restaurant chefs. The work is labor intensive, but Givens says, “I love walking in a restaurant that I’ve sold my produce to and see it on the special board. There’s something that’s really satisfying about that. So I know it’s going to a good place.”