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 receives a 320-square-foot steel shipping container for 12 months, where they can regulate their farm's climate. Using pink LED lights, they produce GMO-free greens throughout the year. Groszyk, who personally delivers to his 45 customers, selects crops based on feedback and fulfills special requests for new crops. Groszyk recalled the sight of shipping containers being lowered by crane on their first day at the location. "We started planting seeds the following week," said Tobias Peggs, co-founder of Square Roots with Kimbal Musk, brother of Tesla Inc CEO Elon Musk. The company produces about 500 pounds of greens each week for numerous customers. Peggs believes that if they can find a successful solution for New York, they will be prepared to expand globally. In return for providing farms and a year-long program covering topics such as business development, branding, sales, and finance, Square Roots shares 30 percent of the revenue with the farmers. Peggs anticipates that farmers will earn between $30,000 and $40,000 by the end of the year. According to Peggs, farmers cover the costs of operating their container farm, such as water, electricity, seeds, and rent, which totals around $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 should consider starting their own companies after completing a program. Groszyk, who harvests 15 to 20 pounds of produce per week, has been trained in various aspects of farming. Tieg Zaharia, a software engineer at Kickstarter, expressed interest in knowing the source of his food while enjoying a $5 bag of greens grown and packaged by Groszyk, emphasizing the importance of supporting local farmers. Nabeela Lakhani, 23, shared that after reading "Fast Food Nation: The Dark Side of the All-American Meal" during her high school years, she was motivated to transform the food system. Currently, Lakhani serves as the resident chef at a market-to-table restaurant in lower Manhattan three nights a week. When approaching tables, she introduces herself as Chalk Point Kitchen's new urban farmer, often surprising customers with her unique role. Lakhani, who focuses on Tuscan kale and rainbow chard, mentioned that they have a shipping container in Brooklyn where they harvest the produce and bring it to customers within 24 hours, ensuring it is the freshest salad in New York City.