Farm-to-table is so stale. The fresh new thing is putting the farm inside the restaurant. Brooklyn food tech start-up Smallhold has built mini vertical farming units to install inside restaurants, retailers and wholesalers. The indoor farms allow chefs to grow and harvest lettuces, herbs and mushrooms, just moments before cooking. In-studio guests Andrew Carter, CEO/Co-founder Smallhold, and Angela Dimayuga, chef, discuss the future of restaurant farms, and their recent collaboration on the mushroom installation at Mission Chinese Food NYC.

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