Speaker 1: They've taken off in the culinary world, but now health
Speaker 1: conscious people are starting to turn to microgreens because there's
Speaker 1: such a fun and healthy food that you can integrate
Speaker 1: into your cooking, into your diet in many different ways.
Speaker 2: You're listening to the Plant Based Diet podcast where we
Speaker 2: talk about all things plant based. I'm mister Garfin, the
Speaker 2: host of this show and founder of Alternative Food Network.
Speaker 2: Join me in my amazing array of guests who are
Speaker 2: a mix of healthcare professionals, industry executives, and people with
Speaker 2: an interesting story to tell about their plant based journey.
Speaker 2: Let us help you with your journey wherever you're at
Speaker 2: to learn the what, why, and how to eat plant based. Hello. Everyone,
Speaker 2: glad you're here in joining us today. You know how
Speaker 2: there are times when you want to be eating healthy
Speaker 2: but you don't quite have the time to fuss over it,
Speaker 2: or maybe you're making a nice dish that could benefit
Speaker 2: from an attractive garnish. Well, this episode can help. We're
Speaker 2: going to be talking about microgreens, which are a very
Speaker 2: easy add on to your meals and they pack a
Speaker 2: nutritional punch. I'm joined by Oliver Hamburg, who co founded
Speaker 2: Boston Microgreens, which is Boston's most central urban farm, supplying
Speaker 2: over one hundred restaurants, businesses, and residential customers with fresh
Speaker 2: microgreens and specialty herbs. They produce over seventy five varieties
Speaker 2: of microgreens and have been working with the best chefs
Speaker 2: in Boston since they started. Welcome to the show, Oliver,
Speaker 2: so nice to have you on.
Speaker 3: Thanks for having me ester.
Speaker 2: Yes, you know, I had been curious about microgreens for
Speaker 2: a while and I was at a plant based expo.
Speaker 2: I was at a booth and they were selling microgreens,
Speaker 2: or they were displaying microgreens, and then I ended up
Speaker 2: buying broccoli microgreens and I'm like, you know what, I
Speaker 2: want to do an episode on this. So I thank
Speaker 2: you for joining us today, and I think I just
Speaker 2: want to get right into it for the audience to
Speaker 2: understand why I'm even doing an episode on microgreens. What
Speaker 2: are they and what's their nutritional profile?
Speaker 1: So microgreens you can think of as baby plants, right.
Speaker 1: Technically they are the stem and the first two cottalidens
Speaker 1: of any kind of plant that you might know, but
Speaker 1: I like to call them baby plants. And if you
Speaker 1: can imagine what a seed is. A seed has so
Speaker 1: much energy trapped inside of it in that food store
Speaker 1: that a plant needs in its first couple of days
Speaker 1: or weeks of life before the plant is able to photosynthesize. Similarly,
Speaker 1: microgreens have a very dense amount of vitamins, minerals, nutrients.
Speaker 1: In other words, they have a high vitamin mineral nutrient
Speaker 1: density right as compared to their mature counterparts.
Speaker 3: They're also very.
Speaker 1: Cute and you can grow all kinds of different microgreens. So,
Speaker 1: for example, a sunflower. You wouldn't eat an entire sunflower plant,
Speaker 1: including the stalk, including the leaves, and the petals, but
Speaker 1: a sunflower plant when it's seven days old is actually
Speaker 1: totally edible from the stalk to the leaves, obviously no
Speaker 1: flowers yet, and is actually an incredibly nutritious food, a
Speaker 1: super food you could even call it, even though that's
Speaker 1: a loaded label, right, but you know it contains you know,
Speaker 1: all seven amino acids, a bunch of fiber.
Speaker 3: And it's also really sweet and crunchy.
Speaker 1: So that leads us to the third cool thing about
Speaker 1: microgreens is that they're incredibly nutritious, which also leads to
Speaker 1: a lot of flavor.
Speaker 3: And again, you can grow all kinds of things.
Speaker 1: So, I mean, we grow seventy five different varieties of
Speaker 1: microgreens at our farm, and there are surely many more
Speaker 1: that you could grow. So you know, you're not only
Speaker 1: getting a high nutritional density, but if you're mixing different
Speaker 1: types of microgreens, different varieties together, you would be getting
Speaker 1: the nutritional of all of those different plants. So they
Speaker 1: lend themselves to I'm just going to keep launch in, right,
Speaker 1: they lend them so well to so many applications. You know,
Speaker 1: you can use them. They've taken off in the culinary world.
Speaker 1: But now health conscious people are starting to turn to
Speaker 1: microgreens because there's such a fun and healthy food that
Speaker 1: you can integrate into your cooking, into your diet in
Speaker 1: many different ways.
Speaker 2: Yeah, well, since sort of on that thread, why don't
Speaker 2: we just go right into that one.
Speaker 3: Sure?
Speaker 2: So I and again, I've only used broccoli microgreens to
Speaker 2: my knowledge. Maybe I've had other ones, but I just
Speaker 2: didn't realize. But r yeah, probably I put them in
Speaker 2: salads and I add them to my smoothies. What else.
Speaker 2: And I know you part of your clientele they're chefs,
Speaker 2: So where have you seen microgreens being used in what
Speaker 2: creative ways.
Speaker 1: So microgreens are really fun because there are so many
Speaker 1: different ways you can use them, and I think, you know,
Speaker 1: your cre creativity is honestly the only limiting factor. Like
Speaker 1: you said, you can put them in salads, you can
Speaker 1: put them in smoothies, you can put them on top
Speaker 1: of your soup. You can you know, put them on
Speaker 1: a sandwich or in the taco or in your bowl.
Speaker 1: You can actually have a whole salad base that was
Speaker 1: just microgreens. And I think that's where maybe just broccoli
Speaker 1: would get a little, you know, monotonous. But if you
Speaker 1: had a different, you know, a blend of microgreens, that
Speaker 1: could be quite fun. The way I like to use
Speaker 1: them the most is in that sort of way where
Speaker 1: you're just kind of like taking a little handful and
Speaker 1: you're just throwing that onto every plate that you're preparing
Speaker 1: in the kitchen, right because then they're going to take
Speaker 1: up some of the flavors of maybe the sauce or
Speaker 1: the dressing that you have and adding a little bit
Speaker 1: of crunch, adding a little bit of fiber, adding a
Speaker 1: little bit of nutrition and color to any plate.
Speaker 2: Okay, and other than broccoli, as we've mentioned, and sunflower.
Speaker 2: What are some of the other types of varieties that
Speaker 2: maybe are more I'm in or that we'd find in
Speaker 2: a supermarket.
Speaker 1: Sure, I mean, radish and pea shoots are the first
Speaker 1: ones that sort of come to mind as your sort
Speaker 1: of bulky, hardy, pretty universal microgreens.
Speaker 3: The radish has a little bit of a spice.
Speaker 1: The peas there are a couple different varieties, but they
Speaker 1: tend to be sweet and crunchy and a little bit
Speaker 1: more leafy. Sunflower is sort of the queen of microgreens,
Speaker 1: just because I'll just say she has, you know, such
Speaker 1: a wide and balanced variety of.
Speaker 3: Minerals. But then we get into the fun stuff.
Speaker 1: I mean, there's there's probably like twenty different varieties of
Speaker 1: mustard that you can grow that are just so tasty.
Speaker 1: And I'm just gonna say, by the way, everyone who's
Speaker 1: listening grow them at home.
Speaker 3: I think you probably have a windowsill.
Speaker 1: Like you can do this at home, and it's one
Speaker 1: of the most rewarding crops because it grows so quickly
Speaker 1: and then it's about the freshness in the end of
Speaker 1: the day. You can grow all sorts of herbs as microgreens,
Speaker 1: anything from parsley to basil, to cilantro to chervil, to
Speaker 1: chive to dill, right again with an intense dill flavor,
Speaker 1: an intense parsley flavor that you might not get in
Speaker 1: your you know, your mature dill, and then we can get.
Speaker 3: Into sort of all sorts of weird stuff.
Speaker 1: Japanese purple chiso is one of our top sellers here
Speaker 1: in Boston. We work with a lot of you know,
Speaker 1: Japanese restaurants. You've got tuna senensis. It's a it's a
Speaker 1: it's a mahogany tree, but when you grow it for
Speaker 1: a week, it's it's got the most intense onion flavor.
Speaker 1: Our whole delivery van smells like onion when you open
Speaker 1: the door, just from one live tray of the tuna sentensis.
Speaker 3: The list goes on and on.
Speaker 1: You know so many things that you could grow again
Speaker 1: that you wouldn't eat the mature plant, but that you
Speaker 1: can eat as a micro green.
Speaker 2: And if you were blindfolded and someone gave you something
Speaker 2: to taste, well, maybe not you, since you're the expert,
Speaker 2: but me someone blindfolded me and then gave me some
Speaker 2: would I be able to say Oh yeah, that that's
Speaker 2: a pee. It tastes kind of like a pee. So
Speaker 2: that must be a pea microgreen.
Speaker 1: For for the pea, absolutely, for the you know, for
Speaker 1: the sunflower, we don't really know what they taste, right,
Speaker 1: but I mean a couple more varieties that that that
Speaker 1: are fantastic. Arugula, oh my god, the arugula microgreens are
Speaker 1: probably my favorite in terms of flavor. They've got this nuttiness,
Speaker 1: they're sweet, they're spicy. You know, we have a wasabi
Speaker 1: micro green. It's it's a mustard variety. Technically it's not
Speaker 1: the wasabi root varietal, but you know that is is
Speaker 1: just a fantastic flavor.
Speaker 3: And a lot of them just taste green. I mean,
Speaker 3: I think and in line with your broccoli.
Speaker 1: You've got cabbage, kale, you know, all your brassicas, and
Speaker 1: they taste generally green. So maybe you wouldn't have the
Speaker 1: same sort of flavor recognition, so it depends, but a
Speaker 1: lot of them absolutely.
Speaker 2: And and how does a micro green compare to a sprout?
Speaker 3: Okay? So a sprout okay, so think of this.
Speaker 1: A sprout is like the seed with the first root,
Speaker 1: that tap root coming out, and that seed has popped open,
Speaker 1: and so you've basically got a the very very first
Speaker 1: stage of life. It's a sprouted seed. A microgreen is
Speaker 1: an established plant. So it's that stem, so it's already germinated,
Speaker 1: it's come out of the soil or it's or above
Speaker 1: the soil, and it's and it's popped open its first leaves,
Speaker 1: you know.
Speaker 3: And technically a baby green would be that third leaf.
Speaker 1: And the third leaf is usually the one that has
Speaker 1: the characteristics of the mature plant.
Speaker 3: So the kale leaf would be like, you know, have
Speaker 3: those little frills. I call them all microgreens. So the
Speaker 3: microgreen is a little plant.
Speaker 1: It's a little plantling, right, and it's probably like an
Speaker 1: inch to two inches tall, and a sprout is just
Speaker 1: that seed with the root coming out. Now, they both
Speaker 1: have their you know, unique benefits. Right, Sprouts are also
Speaker 1: very healthy. Microgreens are a little bit more esthetic, and
Speaker 1: they can be used as you know, garnishes and salads,
Speaker 1: and they're more.
Speaker 3: Colorful, they're a little bit more fun. Right. Both could
Speaker 3: be very beneficial as part of your diet.
Speaker 2: And then if you left a micro gain to just
Speaker 2: keep growing.
Speaker 3: It would turn into the mature plant.
Speaker 1: It's funny because we recycle all of our soil. So
Speaker 1: we grow in these flats right ten by twenty flats,
Speaker 1: and when we're done, we harvest them. So we have
Speaker 1: this flat with all the stems and the roots and
Speaker 1: some of those seeds still in there, and then we
Speaker 1: put that in a community garden in Boston, so we.
Speaker 3: Try to give that soiler second life. Then the roots break.
Speaker 1: Down, the stems break down into organic material, but some
Speaker 1: of those seeds survive. So we have these garden beds,
Speaker 1: and so instead of weeds that are your like normal
Speaker 1: Boston weeds, you have cabbage and kale and cilantro and
Speaker 1: rysanthemum just exploding. And it's so fun to see what
Speaker 1: is sort of dominant and how that garden bed, if
Speaker 1: left alone, which we've done as an experiment, sort of
Speaker 1: transforms over the season. It's a beautiful thing to watch.
Speaker 3: Yeah, But of.
Speaker 1: Course, you know, say you had, say you had a
Speaker 1: ratish tray, and I mean I haven't counted them exactly,
Speaker 1: but there are thousands of ratish seeds on a ratish
Speaker 1: tray of microgreens that's twenty inches long. They obviously wouldn't
Speaker 1: develop radishes because they were too dense, right, they would
Speaker 1: crowd each other out. Okay, right, If you took one
Speaker 1: of those little plants or seedlings and put them in
Speaker 1: enough space, then of course they would turn into whatever
Speaker 1: they hey.
Speaker 2: And just for the audience to understand how your company
Speaker 2: grows these microgreens, it's vertical farming.
Speaker 1: Absolutely, So it's vertical farming, which means, you know, it's
Speaker 1: happening on a vertical axis. So in this case, horizontal
Speaker 1: planes on top of each other, right, five planes to
Speaker 1: be specific. We operate this business out of basement in
Speaker 1: a commercial building in South Boston, so right in the
Speaker 1: middle of the city, which is cool because customers can
Speaker 1: come in and they can taste their way through shelves
Speaker 1: and shelves of all these different microgreens and herbs and
Speaker 1: get inspired and let their you know, creativity go wild.
Speaker 1: And that's that's really fun for our customers. And it's
Speaker 1: also cool because the food is really fresh. So we're
Speaker 1: harvesting twice a week and we're going out to all
Speaker 1: these different restaurants, more than fifty restaurants in the Boston area,
Speaker 1: and the food is delivered within two to three hours
Speaker 1: of it getting harvested, so that means the knife goes
Speaker 1: to the microgreen and it's in the walk and cooler
Speaker 1: that day, that morning, that afternoon, so it's incredibly fresh.
Speaker 1: And it's also it's also nice because it's sort of
Speaker 1: a hyper local business where we have a lot of
Speaker 1: direct access with our customers and the ecosystem of our
Speaker 1: community is very tangible, manageable, local.
Speaker 3: You know, it's real, it's in front of us.
Speaker 2: Can they actually go to your.
Speaker 1: Location, Absolutely, and they can kind of check it out
Speaker 1: and just to come back a little bit to sort
Speaker 1: of the technical aspect there. I mean, it's really cool
Speaker 1: because you walk into this room and what you have
Speaker 1: is basically that we've created the perfect spring day, but
Speaker 1: it's three hundred and sixty five days a year, right,
Speaker 1: So we have lights that are growing the microgreens, and
Speaker 1: we're you know, it's climate controlled, and we do all
Speaker 1: of these things to make sure that we keep that
Speaker 1: environment perfectly consistent. Another thing that's really interesting about this
Speaker 1: is that the whole farm runs on renewable energy, right,
Speaker 1: So it's very interesting to see this because it's like
Speaker 1: it's farming, but it's happening inside a room. But then
Speaker 1: you know it's got this incredible energy consumption, and so
Speaker 1: we do what we can in that space to kind
Speaker 1: of maintain holistic agricultural elements, right, so growing in soil
Speaker 1: instead of growing in a totally soilist medium, using techniques
Speaker 1: that are as close to nature as you can within
Speaker 1: this modern system. So it's sort of fusing agricultural traditional
Speaker 1: agricultural techniques and microbiology with modern science operations. Efficiency and
Speaker 1: as you can imagine if you picture a room full
Speaker 1: of microgreen towers, it is a beautiful dance that we
Speaker 1: do in there every week to make sure that we're
Speaker 1: able to move product through that facility in an efficient way,
Speaker 1: get product out to our customers, and make sure that
Speaker 1: we're delivering a certain standard and quality, because, after all,
Speaker 1: it is a business, and that's something sometimes. Something that
Speaker 1: is challenging with farming, especially and vertical farming or indoor
Speaker 1: farming in particular, is that you have a lot of
Speaker 1: variables to manage, and you know, in the end of
Speaker 1: the day, you're still selling produce, so you need to
Speaker 1: make sure that that bottom line stays in the green.
Speaker 3: But it is a lot of fun.
Speaker 2: And you've been doing this for about eight years.
Speaker 1: Yep, coming up on eight years now. So we started
Speaker 1: the business in this apartment. Actually it's a it's got
Speaker 1: a lot of light and a tiled floor where we
Speaker 1: were able to get really dirty in the first couple
Speaker 1: of years, and then we moved it to a commercial facility.
Speaker 2: So how did you get started in this.
Speaker 3: That's that's a good question.
Speaker 1: I mean, I've always been interested in plants, and it
Speaker 1: was actually so I co founded the company with a
Speaker 1: friend of mine college roommates, and we I think we
Speaker 1: just had we had done some other projects and we
Speaker 1: were really interested in plants, but we also had a
Speaker 1: good working relationship, and I think that was part of it.
Speaker 3: It was having someone that inspired you to to to create.
Speaker 1: With right, and then we just saw YouTube video how
Speaker 1: to grow microgreens and make blah blah blah dollars, and
Speaker 1: you know, and and of course I.
Speaker 3: Didn't have the month two or month three, but it did.
Speaker 3: It did.
Speaker 1: Year two, we were, you know, month two we were
Speaker 1: we were cash flow positive because we were able to
Speaker 1: go in a very low barrier to entry, very hard
Speaker 1: to do it well, but you know, racks, lights, soil, seeds,
Speaker 1: and then we were just bringing these samples to the
Speaker 1: to the restaurants, you know, and I say month too,
Speaker 1: month two, correct, Yeah, because we spent I think we
Speaker 1: spent like one thousand dollars on our first first setup
Speaker 1: and then and then of course later on we then
Speaker 1: but we funded ourselves. We funded ourselves pretty much from
Speaker 1: from the beginning with with the with the revenue. And
Speaker 1: now for anyone thinking about doing this, trust me, there's
Speaker 1: plenty of YouTube videos that can they can teach you.
Speaker 3: How, and it's not as easy as you think it is.
Speaker 1: But we do offer consulting if anyone really is is
Speaker 1: that interested in the business.
Speaker 2: Well, that's a nice success story. So is there anything
Speaker 2: else about micro greens that you think we should know?
Speaker 3: I mean, micro greens are awesome.
Speaker 1: I think the most important thing I would tell your
Speaker 1: audience is to try to grow them at home, not
Speaker 1: just because they will get to eat the microgreens, but
Speaker 1: because they are such a fun crop to interact with.
Speaker 3: And I think that and it's.
Speaker 1: Actually not I know you're thinking, well, I've tried to
Speaker 1: grow a ccculine and I killed it and whatever, Right.
Speaker 3: This is different. I promise They're pretty easy to.
Speaker 1: Grow and just seeing that dense canopy of vegetation erupting
Speaker 1: in your kitchen is going to do something to you physiologically, spiritually, mentally, emotionally,
Speaker 1: whatever you want to call it. That I think is
Speaker 1: almost just as valuable as the nutrients you're then going
Speaker 1: to put in your body. And you can do all
Speaker 1: these little blends and you can experiment with different varieties.
Speaker 1: So that's a lot of fun. And I think if
Speaker 1: we wanted to touch a little bit more on the
Speaker 1: sort of specific health attributes of the microgreens, and again,
Speaker 1: there are plenty of studies that back this up, and
Speaker 1: I would always say do your own research, and I
Speaker 1: would especially say that what is the most important about
Speaker 1: microgreens and about food in general, is that it's rush
Speaker 1: and the way that it's grown. Because an organic tomato
Speaker 1: grown in compost or manure or in a regenerative soil
Speaker 1: system is a completely different food source than a hothouse
Speaker 1: tomato grown in a hydroponic system. Hands down, it's a
Speaker 1: different thing that you're eating there. And maybe I can
Speaker 1: come back and talk about soil and.
Speaker 2: Yeah, I mean, are you talking from a taste and
Speaker 2: a nutrition profile perspective?
Speaker 1: Absolutely, because really, and I'll do a little bit now,
Speaker 1: but really, what plants spend most of their you know,
Speaker 1: resources on in a natural system is not building plant material,
Speaker 1: it's secreting hormones into the ground called exudates that they
Speaker 1: use to communicate with the microbiological life that's in the soil.
Speaker 1: So they say, okay, today I need zinc, and a
Speaker 1: fungi might pick up that signal and go harvest some
Speaker 1: zinc and exchain it with.
Speaker 3: The plant in the root zone.
Speaker 1: For those exodates, it's the carbons, the sugars that they
Speaker 1: break off of carbon dioxide and photosynthesis.
Speaker 3: It's most of it's going down into.
Speaker 1: The and so plants are eating sort of a la carte, right,
Speaker 1: but in industrialized agriculture, which obviously we need. And it
Speaker 1: makes sense how we got to this point. You know,
Speaker 1: we're sort of we're sort of saying, oh, no, you
Speaker 1: need this, you need nitrogen, phosphorus, potassium, and Wednesday you're
Speaker 1: going to get your calcium, and on Thursday you're.
Speaker 3: Going to get your iron and your boron. And really
Speaker 3: we're not.
Speaker 1: Taking advantage of the beautiful intricacy and intelligence that already
Speaker 1: exists through four billion years of evolution. Right, So all
Speaker 1: that to say that now we're discovering in farming, in agriculture,
Speaker 1: how to leverage this intelligence of nature to grow crops
Speaker 1: in a way that is in fact cheaper for the
Speaker 1: farmer because you're not buying a bunch of external nutrients.
Speaker 1: And the agrochemical companies are not going to like that
Speaker 1: we're talking about this, but it's true, and you're going
Speaker 1: to get a better quality product, so less inputs and
Speaker 1: a better quality product, and that's obviously better for the
Speaker 1: end customer too. You're not having to put a bunch
Speaker 1: of kelated salt nutrients and you're not having to use
Speaker 1: as much pesticide. So I think this there's an agricultural
Speaker 1: revolution under wagh Esther, and I think that anyone listening
Speaker 1: to your show is probably interested in and will be
Speaker 1: a direct beneficiary of this. And so I will say
Speaker 1: that there's hope and that it's all about education, not
Speaker 1: just for farmers but for consumers as well. But anyway,
Speaker 1: back to the back to what I started with, which
Speaker 1: is the microgreens, because they're extremely high vitamins and minerals
Speaker 1: and antioxidants, right, and so you know, just like any
Speaker 1: doctor will tell you the antioxidants they help combat the
Speaker 1: oxidative stress in your body. They could potentially help with
Speaker 1: lowering the risk of chronic diseases. You know, all that
Speaker 1: fiber is helping for your diet ingestive health and supports
Speaker 1: healthy gut cardiovascular benefits including the reduction of bad cholesterol
Speaker 1: and increasing overall heart function, and you.
Speaker 3: Know, even things like eyesight weight management.
Speaker 1: You have a food that's so nutrient dense that doesn't
Speaker 1: have a lot of calories, so it's kind of helping
Speaker 1: fill you up.
Speaker 3: And again I would say that a lot.
Speaker 1: Of foods can do that for you, but microgreens are
Speaker 1: cool because they have such a condensed amount of these
Speaker 1: vitamins and nutrients and antioxidants, right.
Speaker 3: So, and because they're so easy to integrate. Right.
Speaker 1: Sure, I could pull all these things together and create
Speaker 1: like a super paste, right, but is that fun to eat?
Speaker 3: Right? So you always have.
Speaker 1: To balance like, what is the thing and how does
Speaker 1: it fit into my life and my lifestyle?
Speaker 3: Am I going to enjoy this?
Speaker 1: Am I actually going to do it consistently? And so
Speaker 1: that's why microgreens, I feel like, are are such a
Speaker 1: fun food and because and I'll come back to it
Speaker 1: one last time, because you can grow them yourself.
Speaker 2: Okay, and what variety would you say for if someone's
Speaker 2: the first time grower of microgreens, any particular.
Speaker 3: Varieties, fantastic question.
Speaker 1: I would say, try the sunflower, Try the arugula, Try
Speaker 1: the radish, Try the pea shoots, try the mustard.
Speaker 3: Try try the basil.
Speaker 1: But maybe start with sunflower and and a little bit
Speaker 1: of arugula. Because the arugula is just so tasty that
Speaker 1: you're never going to be able to give it up.
Speaker 2: Okay, great, Well, I think if someone wanted to know
Speaker 2: about microgreens, now they have a good idea, and now
Speaker 2: they can even grow them at home, which is an
Speaker 2: extra bonus, I guess.
Speaker 3: The main bonus. I would say, yeah, all.
Speaker 2: Right, awesome, and then listen, if I do an episode
Speaker 2: on the Agricultural Revolution, you're coming back on the show.
Speaker 3: I mean, I would hope. So.
Speaker 1: Yeah, it's it's kind of what we're doing with the
Speaker 1: kids now in Boston at the Boston Youth Farm Project,
Speaker 1: which is sort of a spin off, nonprop of Boston Microgreens,
Speaker 1: where we're taking the same vertical farming racks and we're
Speaker 1: putting them in middle school classrooms and we're getting kids
Speaker 1: hands in the dirt, and we're bringing this barm into
Speaker 1: the classroom and we're using that opportunity, this very tactile
Speaker 1: learning experience to talk to students about food. It's amazing
Speaker 1: talk to students about where food comes from, how food
Speaker 1: connects us to our planet of resources. It's really you know,
Speaker 1: food is such it's such a central point to so
Speaker 1: many different important themes. You know, in the United States,
Speaker 1: there's such a disconnect with with food.
Speaker 3: It's just the more we can talk about it, the better.
Speaker 2: Agreed. Now, if someone wants to find you, what's your website.
Speaker 1: Www dot microgreens plural dot Boston the city, and they
Speaker 1: can check out the other nonprofit at www dot Boston
Speaker 1: y FP dot org and y FP stands for Youth
Speaker 1: Farm Project.
Speaker 2: Perfect. Okay, Well, thank you so much. It was a
Speaker 2: pleasure to meet you. I can see you're so excited
Speaker 2: about this, so really, thank you again so much for
Speaker 2: your time today.
Speaker 3: Great, Thank you, sir.
Speaker 4: I hope you found this episode helpful. Please share, rate,
Speaker 4: leave a review, and follow a plant based diet on
Speaker 4: your favorite podcast listening platform and on the Alternative Food
Speaker 4: Network YouTube channel, where you can also find recipe videos.
Speaker 2: If you're on social media. Please follow us on Instagram
Speaker 2: At Alternative Food Network, we also publish a monthly newsletter
Speaker 2: that includes plant based recipes, our latest podcasts, and the
Speaker 2: occasional giveaway. You can sign up by going on our
Speaker 2: website at alternativefoodnetwork dot com and click the newsletter sign
Speaker 2: up button. Until next time, thanks for listening. All content
Speaker 2: provider or opinions expressed in this podcast or for informational
Speaker 2: purposes only, and are not a substitute for professional medical advice.
Speaker 2: Please seek advice from your doctor or other qualified health
Speaker 2: care practitioner.