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 motivated the narrator to start their own urban farm?

• An interest in rooftop gardening

• A need to reduce food costs

• The closure of the restaurant they worked at

• A desire to work with more chefs

Which of the following crops is NOT mentioned as a fast turnover product?

• Tomatoes

• Mustard greens

• Radishes

• Lettuce

What is a micro radish?

• A radish harvested at full size

• A radish harvested in the first few days of growth

• A genetically modified radish

• A radish grown in a greenhouse

Why do chefs appreciate the micro radishes?

• They are easy to clean

• They have a long shelf life

• They maintain their natural form with root hair

• They are cheaper than regular radishes

What is a challenge mentioned about producing micro radishes?

• The labor-intensive cleaning process

• Finding enough seeds

• Lack of demand from chefs

• Difficulty in growing them in urban areas

What is a unique feature of the farm brunches?

• They are held in a different location each week

• They feature family-style seating

• They use only imported ingredients

• They are exclusive to farm employees

How does the community contribute to the farm?

• By volunteering to help with farm tasks

• By providing financial support

• By hosting events at the farm

• By supplying seeds and equipment