I Hope We All Survive This Year and I'm Still Farming by the End of It | Bon Appétit
"A lot of the crops go exclusively to Namu Restaurant Group in San Francisco, and, remarkably, that was still the case in 2020. Namu has always used a lot of Korean radish and Napa cabbage for different styles of kimchi, and we shifted to growing more things they could preserve and either sell or store, like Korean perilla for banchan or chile peppers for chile crisp." - ByKristyn Leach, as told to Aliza Abarbanel
