Established in 2005, Girl & Dug Farm started in an 8-acre cucumber farm
as "Lucky Growers" after founders Brian and Agnes Choi were lovingly
pushed out of their prior flower business by their children who wanted them
to enjoy retirement. Obsessive and hungry for strange produce, Brian and
Agnes' son Aaron succeeded them in 2009 and began curating unique varieties
of veggies for some of the most influential restaurants, one Chef at a
time. And so became "Girl & Dug Farm," a nod to his daughters and their
lovable overweight beagle Dug, and the singular mission to make
game-changing ingredients easily accessible and approachable for every
kitchen.
Today, we farm a total of approximately 180 acres and employ about 100
workers, serving our unique offerings to chefs nationwide including the top
Michelin-starred restaurants in Los Angeles, San Francisco, Chicago, and New
York.
We promote food diversity, practice responsible farming techniques, and
cultivate lasting partnerships with the world’s best Chefs who transform
one-of-a-kind ingredients into delight and joy for diners. We believe these
are the inseparable threads of weaving the future of food and farming.