At Union Square Greenmarket, Restaurants Are Back
"A farm led by Zaid Kurdieh that confronted massive surplus after restaurants shut down — facing as much as 500,000 pounds of root vegetables in storage — then pivoted to direct-to-consumer sales, moving up to 2,000 à la carte produce boxes per week on an online platform and seeing doubled or tripled sales at smaller neighborhood markets, ultimately nearly matching a best-ever pre-pandemic year while keeping staff employed." - Rachel Sugar
