You are what you eat.
You can pay the farmer—or pay the doctor.
Eat your greens.
Chef Blake Luecke has traded his chef’s coat for a green bucket slung around his hips with a length of orange rope. Instead of cooking with snow peas, the accomplished Austin sushi chef is harvesting them. On the other side of a wall of tangled vines is a farmer, Chef’s Garden grower Tom Skrovan, who is filling his own pail of peas. Barely audible above the din of rain pummeling the plastic tunnel sheltering the crop, the two men speak casually across the divide.
Many Hands Make Light Work
Asking a first-time novice to scissor-snip a tote full of Chef’s Garden micro-arugula is like asking a kindergartner for a haircut the day before prom. Talk about pressure.