Working for a produce distributor, the owner of EarthWorks had the good fortune to meet many chefs and eat good food in numerous Bay Area restaurants. Within one week, he was served a salad strewed with pansy petals, a soup garnished with wild mustard blossoms, and a dessert sporting a mint tip. He was inspired to grow his already vast garden and create the beautiful and edible additions he was seeing throughout the restaurant community. Countless hours and truckloads of compost later, EarthWorks came to be.