bobcatbelief3

Introduction - a kitchen scene, a number, a question
I was kneading dough at 6 a.m. when I noticed the basil we ordered for Friday service had wilted in transit. That single crate-meant for a 120-seat dinner shift-arrived down 40% by weight, and my sous cheff felt stranded. In that moment I started thinking about vertical farm solutions and how a nearby indoor grow might change the script for restaurants like mine.
I've worked with re

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