Chef Mikey Russo on Building a Farm Brand, Not Just a Farm (CC58)

Chef Mikey Russo left a 20-year kitchen career to start a market garden in Tennessee. We first talked in 2023 during his first full-time season. Now he's in year four with no job, running $130,000 in annual revenue across 80 fifty-foot beds on two properties, selling to roughly eight restaurants, and paying himself $30,000 after $40,000 in labor costs.

Click here to learn more about Chef Mikey and Chef's Harvest!

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