I Hope We All Survive This Year and I'm Still Farming by the End of It | Bon Appétit
"A San Francisco–based restaurant group that relied heavily on the diarist's farm for Korean radish and Napa cabbage used in multiple kimchi styles; during 2020 it continued that exclusive purchasing relationship, prompting the farm to shift toward more preservable crops—such as Korean perilla for banchan and chile peppers for chile crisp—to support both restaurant sales and pandemic-era meal efforts." - ByKristyn Leach, as told to Aliza Abarbanel
