There is a sort of intrepid enthusiasm verging on irreverence in the way Choi speaks about farming that challenges not only how we grow food, but also how we eat it.
When Choi first began developing the unique selection of greens that came to be Girl & Dug Farm's KinderGreens as an alternative to more commonplace microgreens, he wanted to create what he calls a "functional garnish," which "is not just about looking good. It's got to have flavor."
Aaron Choi picks a perilla crop, a traditional Korean green that his parents grew in the early days of the farm. | Lauren di Matteo