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 the Bedford-Stuyvesant neighborhood of Brooklyn. Each farmer receives a 320-square-foot steel shipping container for 12 months, where they have control over the climate for their farm. Using pink LED lights, they are able to 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 day the shipping containers were delivered with a crane onto the trucks. "We started planting seeds the following week," Tobias Peggs, along with Kimbal Musk, co-founded Square Roots in November. They currently produce around 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 to farmers, including support in areas like business development and sales, in exchange for 30% of the revenue. Peggs expects farmers to earn between $30,000 and $40,000 annually. The farmers are responsible for covering the costs of running their container farm, including expenses like water, electricity, seeds, and rent, which totals around $1,500 per month. According to Peggs, an alternative option would be pursuing an MBA in food management, which could cost tens or even hundreds of thousands of dollars. Peggs hopes that farmers will start their own companies after completing the program. Groszyk, who harvests 15 to 20 pounds of produce weekly, has been trained in various aspects of farming, including artificial lighting, water chemistry, nutrient balance, business development, and sales. Tieg Zaharia, a software engineer at Kickstarter, expressed interest in knowing where his food comes from as he enjoyed a $5 bag of greens grown and packaged by Groszyk, highlighting the importance of supporting local farmers. Nabeela Lakhani, 23, shared that reading "Fast Food Nation: The Dark Side of the All-American Meal" during high school motivated her to make a difference in the food system. As a resident chef at a market-to-table restaurant in lower Manhattan three nights a week, Lakhani greets customers by introducing 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, "I explain to them that we have a shipping container in Brooklyn. I harvest the produce and deliver it within 24 hours of you eating it, making it the freshest salad in New York City."