In the last 50 years, robots have taken farming by storm. But asparagus growers are keeping it old school. Workers harvest plants by hand and yields are affected by the waxing and waning of the moon, says Roscoe Zuckerman IV, who grows it in the Sacramento-San Joaquin River Delta. This week, Laura Avery also talks to chefs Akira Akuto and Nick Montgomery about how they're working asparagus into the menu at Osso in downtown LA. Find Osso's recipe for grilled asparagus with spring onions, pistachios, and ricotta on the Good Food blog.
Music: "Fall All The Way"