The Harvard graduate is among 10 "entrepreneurial farmers" chosen by Square Roots, an indoor urban farming company, to cultivate kale, mini-head lettuce, and other crops locally in Brooklyn's Bedford-Stuyvesant neighborhood. Each farmer is provided with a 320-square-foot steel shipping container for a year, where they manage the climate for their farm. Using pink LED lights, they grow GMO-free greens throughout the year. Groszyk, who personally delivers to his 45 customers, selects crops based on feedback and grows new ones upon request. Groszyk recalled the sight of shipping containers being lowered by crane on their first day. "We were already sowing seeds by the following week," said Tobias Peggs, who co-founded Square Roots with Kimbal Musk, brother of Tesla Inc CEO Elon Musk, in November. The company produces around 500 pounds of greens weekly for numerous customers. Peggs believes that if they can find a successful solution for New York, they can expand globally. Square Roots offers farmers a year-long program that includes assistance with business development, branding, sales, and finance, in exchange for 30 percent of the revenue. Peggs estimates that farmers can earn between $30,000 and $40,000 by the end of the year. The farmers of the container farm cover their operating expenses, including water, electricity, and seeds, as well as paying rent totaling around $1,500 per month, according to Peggs. Peggs mentioned that another option would be pursuing an MBA in food management, which could cost tens of thousands to hundreds of thousands of dollars. He hopes that farmers will start their own companies after completing the program. Groszyk, who harvests 15 to 20 pounds of produce each week, has been trained in various aspects such as artificial lighting, water chemistry, nutrient balance, business development, and sales. Tieg Zaharia, a software engineer at Kickstarter, found it interesting to know who is growing his food while enjoying a $5 bag of greens grown and packaged by Groszyk, emphasizing the importance of supporting local farmers over those who ship their products from far away. Nabeela Lakhani, 23, was motivated to transform the food system after reading "Fast Food Nation: The Dark Side of the All-American Meal" during high school. Currently, she works as a resident chef at a market-to-table restaurant in lower Manhattan three nights a week. When greeting customers, Lakhani introduces herself as Chalk Point Kitchen's new urban farmer, often surprising them with her unique role. Lakhani, who is an expert in Tuscan kale and rainbow chard, mentioned that they have a shipping container in Brooklyn. They harvest the produce and deliver it within 24 hours, ensuring that customers are eating the freshest salad in New York City.