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FOOD 6 top restaurant GARDENS The Quest for Fresh Inspires Restaurant Gardens BY BRITTA TURNER T here is a growing awareness across the country about the story of food. Despite the many failures of our current national food system, there are shining examples of communities that care for the way food is grown, shared, and consumed — and the public is welcoming this movement with open arms. Throughout Southern California - in Los Angeles, specifically - you may have noticed many neighborhood restaurants serving locally-sourced ingredients. What may come as a surprise, however, is that these ingredients are picked fresh daily from restaurant gardens, and perhaps even cultivated right in the chefs' own backyards. mar'sel at Terranea, Chef Rebecca Merhej The garden at mar'sel was also installed by Home Grown Edible Landscapes. The staff maintains a citrus garden of lemons, limes, and oranges, as well as an array of seasonal herbs, and plots of bulkier crops including carrots, beets, asparagus, broccoli, mizuna, kale, radishes, and onions. Chef Rebecca Merhej creates a sophisticated, classically Californian menu that offers guests a unique dining experience. Post and Beam, Chef Govind Armstrong In 2012, Home Grown Edible Landscapes, an urban farming company owned and operated by Geri Miller, installed an impressive and functional garden at Post and Beam. This summer, fava beans, peppers, summer squash, and heirloom tomatoes will be harvested for a restaurant menu that includes a garden pizza, alongside fragrant herbs including thyme, sage, chives, basil, and mint. Post and Beam hosts regular garden classes that are open to the community. They are also home to a healthy population of happy honeybees. 14 FIND BLISS LOS ANGELES

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