Two entrepreneurs sought a place to start a carbon neutral farm in London. What they found was a subterranean tunnel. Growing Underground was born.
This week’s Food.Farmer.Earth Newsletter focuses on micro greens and micro vegetables.
They are fresh, tiny, short-lived, and chef’s in the know, love them!
We visit chef Stacey Givens at her farm, she grows micro greens and sells them to local restaurants.
This week’s Food.Farmer.Earth newsletter on the subject of artisan salt featuring stories, how-to’s and The Weekly Roundup of interesting articles from the web.