Over the weekend my husband and I attended a restaurant industry BBQ featuring Lee Jones of The Chef's Garden, a pioneer of micro greens, micro herbs and vegetables. The veggy's and herbs were amazing and rare, I sampled so many different kinds of unique vegetation that I've never really heard of before this; silver thyme, chocolate mint, green shiso, cuban oregano, ginger mint, cardamom shoot, sweet aztec, etc. This is just another part of the slow food movement that I love, as it relates to appreciating the care and quality that goes into making a sustainable product.
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