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. Over the span of 12 months, each farmer receives a 320-square-foot steel shipping container where they can regulate the climate for their own farm. Using pink LED lights, they cultivate 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 initial day when the shipping containers were lowered by crane off a truck. "We started planting seeds within the following week," Tobias Peggs explained, as he and Kimbal Musk founded Square Roots in November. The company produces about 500 pounds of greens weekly for numerous customers. Peggs believes that if they can create a successful model in New York, it can be replicated globally. Square Roots offers a year-long program that includes assistance in areas such as business development, branding, sales, and finance, sharing 30 percent of the revenue with the farmers. Peggs predicts that farmers can earn between $30,000 and $40,000 by the end of the year. According to Peggs, farmers cover the costs of running their container farm, including water, electricity, and seeds, as well as paying rent, which amounts to around $1,500 per month. Peggs suggested that an alternative option could be pursuing an MBA in food management, which could cost tens or even hundreds of thousands of dollars. He expressed hope that farmers would start their own companies after completing the program. Groszyk, who harvests 15 to 20 pounds of produce weekly, has been trained in various aspects such as artificial lighting, water chemistry, nutrient balance, business development, and sales. Tieg Zaharia, a 25-year-old software engineer at Kickstarter, found it fascinating to know the source of his food while enjoying a $5 bag of greens grown and packaged by Groszyk, emphasizing the importance of supporting local farmers rather than relying on food that is shipped from far away. Nabeela Lakhani, 23, mentioned that reading "Fast Food Nation: The Dark Side of the All-American Meal" during high school motivated her to make changes in the food system. Currently, Lakhani works as a resident chef at a market-to-table restaurant in lower Manhattan three nights a week. When approaching customers, she introduces herself as Chalk Point Kitchen's new urban farmer, often surprising them with her role. Lakhani, who focuses on Tuscan kale and rainbow chard, mentioned that he tells people about having a shipping container in Brooklyn. He harvests the produce and brings it within 24 hours of it being eaten, ensuring that it is the freshest salad in New York City.