The long and short of microgreens

In 1993 engineer-turned-farmer Michael Clark was supplying produce to his friend, Virginia chef Craig Hartman, who requested some “baby greens.” The result: ever-smaller lettuce leaves. Today, these tiny vegetables are a big ingredient in fancy restaurants, food magazines and windowsill farms. Correspondent David Pogue reports on how a trend was born.

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Mainstream media is often "Fake News." Nevertheless, one needs to see what others are seeing and then read with discernment.

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