Gary Henry, the sous chef for Songhees Events & Catering, arrives at his kitchen around 7 a.m. to prepare for his busy day ahead.
Part of his prep is heading up to the company’s sunny rooftop garden to harvest fresh, vegetables, fruit, spices and even flowers that are all used in the company’s cooking and baking.
“The rooftop garden … it’s saved us in so many ways.
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