This series was made documenting the rhubarb harvest on an organic farm in Hausen, lower Franconia for the German agriculture magazine Food & Farm. The harvesting process involves first chopping off the green leaves of the rhubarb plants, then tearing the stems out of the earth with a rotatory movement. The plants' roots remain in the soil, so they can throw off new leaves in the following year. The harvested stems are then transported to a juice factory. In this case, a very high-growing, yielding sort of rhubarb named "Goliath" is used.