Girl & Dug Farm

Girl & Dug Farm has an unlikely origin story. In 2005, Brian and Agnes Choi started a small cucumber farm in San Marcos, California after their children nudged them into retirement from their flower business. Four years later, their son Aaron took over with a different vision, seeking out rare and unusual produce varieties and bringing them to the kitchens of some of the country's most influential chefs. The farm was renamed Girl & Dug, a nod to Aaron's daughters and their overweight beagle Dug.

At any given time, Girl & Dug is growing between 90 and 110 different crops. Their specialty is what Aaron calls "kinder greens," harvested young for maximum flavor and far more character than the typical microgreen.

Today, Girl & Dug farms roughly 180 acres and supplies Michelin-starred restaurants across Los Angeles, San Francisco, Chicago, and New York. Their mission is simple: to make unique ingredients accessible and approachable for every kitchen, while championing the kind of food diversity that connects people to cultures and cuisines beyond their own.