The Team Behind “We Grow Microgreens”

The sun is beaming during the magic hour through the floor-to-ceiling windows of the kitchen, giving a warm glow to every living thing it falls on: the people, the dogs, the microgreens. Leaves and stems spill over the sides of dozens of trays of microgreens, lining the shelves of metal racks snaking their way through…

Bringing sexy back to ugly

“We wanted to start a farmers market here,” says Bobby, “but no farmers would come. So I became a farmer.” Bobby Walker-Crayton is a farm manager and trainer at the Urban Farming Institute. Sitting on a bench in the shade at UFI’s Sportsmen’s Tennis Club farm in Dorchester, farm managers, apprentices, and interns alike have…

The Local Mix at Area Four

I first heard about Area Four while attending a #BostonTalks Happy Hour at WBGH last month. They make a fantastic pizza using twelve-year-old starter dough, fermented for over 30 hours, and handcrafted in their scratch kitchen. When I heard that A4 sources most of their ingredients locally, I immediately set a date to visit their…