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  • While it’s getting really really hard to grow anything in Phoenix, our sister restaurants in Denver aren’t smothered in 112 degrees.  Brandon, the Sous Chef at Tarbell’s SouthGlenn, is growing this amazing micro arugula.

    While it’s getting really really hard to grow anything in Phoenix, our sister restaurants in Denver aren’t smothered in 112 degrees.  Brandon, the Sous Chef at Tarbell’s SouthGlenn, is growing this amazing micro arugula.

    Posted on June 29, 2010

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