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Chef Esther Choi talks sohn-mat, her halmoni’s kimchi, and cooking from two Farmstands in her NYC apartment, plus the dish she brings to every holiday potluck.

Lettuce Grow co-founder Jacob shares what an Ecuadorian healer taught him about medicinal plants, and why traditional plant knowledge is worth relearning.

Fresh greens and herbs, harvested right before dinner. See how the Farmstand made home growing simple in this feature from The RIV Magazine.  

A conversation with cookbook author and recipe developer Hetal Vasavada (@milkandcardamom) "As the tomatoes were getting ripe, I would wash them, let them dry in the sun, and put them in a freezer ...

Fall isn't the end of fresh food, it's a fresh start. See what to plant this fall, and how Glow Rings keep dinner growing when the season moves inside.

Grocery store "fresh" can be a week old and 1,500 miles traveled. The freshest lettuce is the one that never had to go anywhere at all.

A note from our co-founder Jacob on an ancient idea that somehow still feels new. There's something about growing food in soil that intuitively feels natural. Hydroponics, by comparison, can sound ...

A conversation with food creator and mom of two, Dana Nario (@dana.nario) Food creator, mom of two, and longtime Lettuce Grow grower Dana Nario has built a community around approachable recipes, co...

A conversation with the husband-and-wife duo, Chris and Rose, behind Born to Juice (TikTok: @borntojuice) “We wanted to build something that was reflective of what we’ve been doing over the last 15...