Farmer Lee Jones, from the Chef’s Garden in Ohio, which his family has owned for decades and supplies produce for the best chefs in the country, encourages us to enjoy whole plant eating, from the root to the fruit. After listening to this you will be inspired to make the most of those often tossed-out carrot tops, broccoli stems, Brussels sprout leaves and more. He also enlightens us about regenerative agriculture and why he uses it on the farm.
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