The Harvard graduate is among 10 "entrepreneurial farmers" chosen by Square Roots, a company specializing in indoor urban farming, 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 have control over the climate to grow GMO-free greens under pink LED lights throughout the year. Groszyk, who personally delivers to 45 customers, selects crops based on feedback and grows new ones upon request. Groszyk mentioned the unique experience of having the shipping containers lowered by crane on their first day at the site. "We started planting seeds the following week," stated 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 a large customer base. Peggs believes that if they can find a successful solution for New York, they can expand globally as other areas adopt a similar model. In return for providing farms and a year-long program covering various topics like business development and finance, Square Roots gives farmers 30 percent of the revenue. Peggs anticipates that farmers can earn between $30,000 and $40,000 annually through the program. According to Peggs, farmers cover the costs of running their container farm, including expenses for water, electricity, and seeds, as well as rent, totaling about $1,500 per month. Peggs suggested that instead of spending tens of thousands or even hundreds of thousands of dollars on an MBA in food management, farmers could consider starting their own companies after completing a program. Groszyk, who receives training in various aspects of farming, harvests 15 to 20 pounds of produce weekly. Zaharia, a software engineer, expressed interest in knowing where his food comes from as he enjoyed a $5 bag of greens grown by Groszyk, highlighting the importance of buying locally produced food. Nabeela Lakhani, age 23, mentioned that reading "Fast Food Nation: The Dark Side of the All-American Meal" during high school motivated her to transform the food system. Lakhani now works as a resident chef at a farm-to-table restaurant in lower Manhattan three nights a week. When she approaches the table, she introduces herself as the restaurant's new urban farmer, surprising the customers. 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 bring it to the customers within 24 hours, ensuring that it is the freshest salad in New York City.