Source: Jen Nathan Orris, MOUNTAIN XPRESS, 6/24/16

Charles Hudson and Sally Eason huddle over a tray of microgreens, meticulously snipping shoots of red-veined sorrel and amaranth with tiny stainless steel scissors. Wearing crisp white coats and disposable gloves, they could be in the lab at some research institution. Instead, they’re in the aquaponics greenhouse at Sunburst Chef & Farmer in Leicester, surrounded by leafy greens, 60 tilapia and 10,000 gallons of water.

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