- ALL I CAN THINK OF IS, "OH, THEY PUT THEIR HOPE IN THE AMERICAN DREAM."

THEY HAVE SUCH HOPE AND YOU KNOW, ARE THEY GONNA BE ABLE TO REALIZE ANYTHING?

Garcia: WHEN I GOT OUT IN HERE FROM MEXICO I CAME WITH THE IDEA OF HAVING A BETTER LIFE, LIKE, SUCCEEDING IN LIFE.

Koski: IT'S A WONDERFUL GIFT, I THINK, THAT A FARM CAN GIVE.

IT REALLY BUILDS A COMMUNITY.

IT BUILDS SOCIAL CAPITAL.

male announcer: AMERICA: LAND OF FREEDOM AND OPPORTUNITY, BUT WHAT DOES THE PURSUIT OF HAPPINESS HAVE TO DO WITH THE PRICE OF EGGS?

LADY LIBERTY PROCLAIMS, "GIVE ME YOUR TIRED, YOUR POOR, AND YOUR HUDDLED MASSES," BUT WHAT ABOUT YOUR HUNGRY?

HOW DO WE GROW PROSPERITY FOR EVERYONE?

AND CAN THERE REALLY BE LIBERTY AND FOOD JUSTICE FOR ALL?

Garcia: MY MOM AND MY STEPDAD, THEY WERE, LIKE, "YOU KNOW WHAT?

"LET'S GO TO THE UNITED STATES, "'CAUSE IT'S REALLY TOUGH HERE.

"WE'RE NOT MAKING ANYTHING.

WE CAN HAVE A BETTER LIFE OVER THERE."

SO WE CAME, AND WE LEFT MY BROTHERS, AND THEN AFTER A YEAR, WE HAD MONEY ENOUGH TO BRING THEM HERE.

WHEN I GOT HERE FROM MEXICO, I STARTED WORKING HERE.

I CAME WITH THE IDEA OF HAVING A BETTER LIFE, BUT I WAS WORKING FOR ANOTHER FARMER, AND I KNEW THAT WORKING IN THE FIELDS WASN'T GONNA GIVE ME WHAT I WANTED.

SO I DECIDED ENROLL IN THIS PROGRAM AND BECOME MY OWN BOSS.

- ALBA'S MAIN MISSION IS TO PROVIDE ECONOMIC OPPORTUNITY TO THE LATINO POPULATION AROUND SALINAS.

IF YOU'RE A SMALL FARMER, YOU GOT NO SHOT AT CONVENTIONAL FARMING.

YOU DON'T HAVE THE RESOURCES.

IT'S VERY COMPETITIVE, LOW-MARGIN, HIGH-CAPITAL REQUIREMENT.

BANKS, TRADITIONALLY, DON'T LIKE AGRICULTURE A WHOLE LOT.

IT'S RISKY.

FORTUNATELY, THERE ARE GOVERNMENT SUBSIDIZED PROGRAMS THAT CAPITALIZE FINANCIAL INSTITUTIONS.

CALIFORNIA FARMLINK IS ONE THAT'S BEEN EXCELLENT.

THEY GIVE THE TYPE OF SO-CALLED MICROLOANS THAT OUR FARMERS NEED TO BE ABLE TO-- TO BE ABLE TO FARM ON SMALL PARCELS OF LAND.

ALBA BASICALLY EXISTS TO PROVIDE ACCESS TO MARKETS FOR OUR FARMERS.

MANY DON'T SPEAK ENGLISH THAT WELL.

MANY HAVE VERY LIMITED FORMAL EDUCATION.

WHAT DO THEY HAVE?

THEY HAVE GOOD EXPERIENCE IN AGRICULTURE, VERY DRIVEN, VERY HARD-WORKING, AND IN ORGANIC AGRICULTURE, THAT'S AN ADVANTAGE.

Garcia: I STARTED THE PROGRAM WHEN I WAS 17, AND I STARTED FARMING A 1/2 HALF ACRE.

AND THEN EACH YEAR, WE'RE GETTING, LIKE, A 1/2 ACRE MORE.

I KNEW HOW TO PICK IT, HOW TO WEED IT, AND HOW TO DO THE WORK, BUT I DIDN'T KNOW HOW TO PRODUCE IT, OR HOW TO GROW IT.

Brown: BECAUSE IT'S ORGANIC AGRICULTURE, THEY CAN'T RELY ON STRONGER PESTICIDES.

IT'S VERY LIMITED INTO WHAT THEY CAN USE.

SO THEY REALLY RELY ON THEIR OWN LABOR TO TEND THEIR FIELDS.

OCTAVIO, HE'S KIND OF A STAR, IN THAT HE'S ONE OF OUR YOUNGER FARMERS, AND HE'S DOING VERY WELL.

I SEE HIM OUT HERE ALL THE TIME.

HE'S MANAGING A CREW.

HE JUST WORKS HARD.

[laughs] YOU KNOW, IT'S ADMIRABLE.

Garcia: I'M GROWING STRAWBERRIES, ZUCCHINIS, TOMATOES, KALES, AND CELERY.

Brown: BERRIES ARE THE HIGH-REVENUE CROP.

YOU CAN GET ANYWHERE FROM 5,000 TO 7,000 BOXES IF YOU'RE A GOOD BERRY FARMER, AS OCTAVIO IS, BUT IT'S ALSO, YOU KNOW, HUGE HEADACHES.

BERRY FIELD CAN GO BAD IN A HURRY.

YOU CAN LOSE YOUR INVESTMENT.

Garcia: WELL, IT'S A BIG RESPONSIBILITY BECAUSE WE HAVE TO BE ABLE TO KNOW WHAT PESTICIDES OR WHAT FERTILIZERS TO USE.

WE CAN'T JUST PUT A FERTILIZER OR A CHEMICAL JUST BECAUSE IT SAYS "ORGANIC."

IT HAS TO BE APPROVED.

ORGANIC STRAWBERRIES, THEY'RE SWEETER.

THEY TASTE MORE LIKE A STRAWBERRY.

I DON'T KNOW IF YOU'VE TASTED... AHH.

CONVENTIONAL STRAWBERRIES, BUT THEY'RE NOT THAT SWEET.

WHEN I GOT HERE AND I DECIDED TO GO TO SCHOOL, IT WAS KIND OF SCARY FOR ME, 'CAUSE I DIDN'T KNOW ANY ENGLISH.

SO THAT'S WHY I DECIDED TO GO TO A COMMUNITY COLLEGE.

BUT ONCE I WAS DONE, I REALIZED I NEEDED MORE.

I'M A JUNIOR AT FRESNO STATE AND I WANT TO GET A DEGREE IN PLANT SCIENCE.

I'M NOT USED TO LIVING APART FROM MY FAMILY, BUT I HAVE TO DO IT, 'CAUSE I WANT TO SUCCEED AND THAT'S THE ONLY WAY.

WELL, WHAT I REALLY WANT TO GET OUT OF SCHOOL, IT'S LIKE, TO LEARN HOW TO MANAGE ALL THE DISEASES AND THE PLANTS, TO BE ABLE TO GET MORE VOLUME ON EVERY ACRE, THAT WAY I WOULD PRODUCE MORE, I WILL HAVE MORE PROFIT OUT OF VEGETABLES AND STRAWBERRIES.

IF IT WASN'T FOR ALBA, I DON'T THINK I WOULD BE HERE RIGHT NOW.

Wattley: DALLAS IS A TALE OF TWO CITIES.

THERE IS NORTH DALLAS, AND THEN THERE IS SOUTH DALLAS.

THIS COMMUNITY THAT I'M FROM, WERE NEVER EXPOSED TO REALLY WHERE FOOD COMES FROM.

WE HAVE TACO BELL, WHATABURGER, CHICKEN AND DONUTS.

THAT IS THE LANDSCAPE OF FOOD FOR THESE AREAS.

I NEVER REALLY THOUGHT ABOUT THE INTERMEDIATE PLACE BETWEEN THE GROCERY STORE AND HOW THE FOOD ACTUALLY GETS THERE.

WHAT MADE YOU NOT USE THE CAGES, INSTEAD DOING THE STRING?

Koski: THIS IS JUST MORE TIME-EFFICIENT.

IT'S REALLY, QUICK, REALLY EASY.

Wattley: PAUL QUINN COLLEGE IS A HISTORICALLY BLACK COLLEGE.

PAUL QUINN HAS ALWAYS BEEN A PART OF MY FAMILY.

MY DAD WAS ON THE BOARD FOR 14 YEARS, I GREW UP IN OAK CLIFF.

Koski: I MEAN, IT LOOKS GREAT.

YOU'RE DOING AN AWESOME JOB.

SEEING THE FOOD AND SECURITY IN THE NEIGHBORHOOD, THE PRESIDENT OF THE COLLEGE DECIDED THAT IT WAS THE SCHOOL'S PURPOSE TO ADDRESS THAT NEED, AND HE DECIDED TO TAKE WHAT WAS OTHERWISE AN UNPRODUCTIVE SPACE AND TILL THAT UP AND START GROWING FOOD FOR HIMSELF AND FOR THE COMMUNITY.

IS IT DYING OUT ON YOU?

- YEAH.

- PROBABLY GIVE IT A LITTLE MORE JUICE.

- I LITERALLY GOT A PHONE CALL ONE DAY, AND THE PRESIDENT WAS LIKE, "ELIZABETH, WE'RE GONNA HAVE A FARM, AND I WANT YOU TO RUN IT."

AND I WAS LIKE, "OH, OKAY.

SURE."

I THOUGHT IT WAS A JOKE.

TURNS OUT HE WASN'T KIDDING.

Koski: DID YOU GUYS CHECK THE GAS?

- YEAH, THERE'S NO GAS.

- THE TURNIPS ARE IN THE FOURTH DOWN VISITOR'S SIDE.

THEY'RE PRETTY OBVIOUS.

Wattley: NEVER DID I KNOW THAT WE COULD HAVE A GREENHOUSE, YOU KNOW, A CHICKEN COOP, SOMETHING THAT COULD LITERALLY FEED THE SURROUNDING COMMUNITY.

WHEN I FIRST MET HANNAH, I FIRST NOTICED HER BROCCOLI TATTOO, WHICH WAS VERY COOL.

Koski: I BASICALLY CAME DOWN FOR AN INTERVIEW NOT ACTUALLY KNOWING THAT I WAS INTERVIEWING FOR A FARM MANAGEMENT POSITION, AND I JUST THOUGHT I WAS GETTING A LITTLE TOUR OF THE FARM.

LOOKS LIKE WE COULD ACTUALLY GO AHEAD AND HARVEST THE SWISS CHARD AND COLLARDS.

- ANYBODY WHO WAS AROUND ME DURING THE SEARCH FOR A FARM MANAGER AND SOMEONE THAT I COULD TRUST, KNOWS THAT IT WASN'T EASY.

Koski: SHE'D ASK ME TO GO IN THE COOP AND TRY TO SEX ONE OF HER CHICKENS.

BEFORE I KNEW IT, I WAS IN THERE WRANGLING CHICKENS AND TRYING TO DETERMINE WHETHER OR NOT THEY WERE LAYING EGGS.

OUR PRIMARY LABOR POOL ARE PAUL QUINN COLLEGE STUDENTS.

YOU HAVE THIS DIVERSE SET OF INTERESTS AND IT'S HARD ON A FARM TO MAKE SURE THAT YOU'RE ENGAGING EVERYONE IN A WAY THAT KIND OF APPLIES THEIR SKILLS AND WHAT THEY WANT TO BE DOING.

- ARE WE GONNA PUT THESE OUT IN THE SUN TODAY?

- NO, THOSE ARE ACTUALLY GONNA BE HARVESTED FOR MICROGREENS.

- OKAY.

- THESE, WE CAN PROBABLY TAKE OUT.

IT LOOKS LIKE THEY'VE HAD A LITTLE BIT TOO MUCH WATER BUT... - I'M PRETTY MUCH THE WEED SPECIALIST HERE, BUT I ALSO HELP MAINTAIN OUR AQUAPONIC SYSTEM.

THE NITROGEN FROM THE FISH POOL KIND OF FEEDS THE PLANTS.

I GREW UP IN THE CITY.

THIS IS ALL NEW TO ME.

WE TURNED A FOOTBALL FIELD INTO A FARM WHICH IS VERY INTERESTING, TO SAY THE LEAST.

[electronic rock music] ♫♫ - IS THAT THE BROCCOLI?

THIS IS BROCCOLI?

- MM-HMM.

SO THAT WAS PLANTED ABOUT THREE WEEKS AFTER THIS BROCCOLI.

ESSENTIALLY, WE'RE LOCATED IN A FEDERALLY RECOGNIZED FOOD DESERT IN A LOW-INCOME COMMUNITY.

THERE ARE NO REAL GROCERY STORES IN THE AREA.

IT'S PRIMARILY CONVENIENCE STORES, YOU KNOW, GAS STATION MARTS, THAT KIND OF THING.

- WE GO TO THE STORE, WE GET THE CANNED CORN, WE GET THE CANNED THIS, AND WE GET THE CANNED THAT.

THIS RIGHT HERE, THIS IS BEAUTIFUL.

IT'S BEAUTIFUL FOR THE COMMUNITY, AND MORE PEOPLE NEEDS TO KNOW ABOUT IT.

Koski: I NEVER THOUGHT THAT I WOULD FIND A PLACE TO FARM IN DALLAS.

THAT'S ACTUALLY-- THAT'S A-- IT'S CALLED NERO TONDO, BUT IT'S A BLACK SPANISH RADISH IS IT'S, KIND OF, MORE COMMON NAME, AND IT'S SUPER SPICY.

WANT TO TRY IT?

- NO.

- NO.

NO INTEREST?

- [laughs] - WELL, THEN.

[crunching] SO THEY'RE A LITTLE BIT EARTHY, LITTLE BITTER, BUT THEY ARE REALLY NICE UNDERLYING-- IT'S GONNA BE A LITTLE MUDDY.

HERE.

HERE.

IT'S A LITTLE SPICY.

SPICY?

[laughter] Wattley: THIS PROGRAM WAS NEVER BUILT ON CREATING FARMERS.

IT WAS BUILT ON BUILDING STUDENTS THAT CAN ADDRESS A SOCIAL NEED IN THEIR COMMUNITY WITH A BUSINESS APPROACH.

[electronic rock music] ♫♫ Koski: TODAY WE GROW AROUND, YOU KNOW, 5,000 TO 10,000 POUNDS OF FOOD A YEAR AND A LOT OF THAT GOES DIRECTLY TO COMMUNITY MEMBERS.

WE ALSO SELL TO VARIOUS RESTAURANTS AND GROCERS THROUGHOUT DALLAS.

♫♫ GOT IT?

Green: WE FIRST VISITED THE FOOTBALL FIELD AT PAUL QUINN, THE FIELD.

ALL OF US JUST KIND OF GASPED, AND YOU FELT THIS CHANGE IN THE AIR WHEN YOU GOT DOWN THERE.

THESE ARE GORGEOUS.

FOR US TO BE ABLE TO SUPPORT SOMETHING LIKE THAT, AND THEN FOR OUR CUSTOMERS TO GET AMAZING PRODUCE ON THE OTHER END, IT JUST--IT WORKS SO WELL.

THE FOOD CULTURE IN DALLAS IS SOMETHING THAT WE'RE STILL LEARNING ABOUT, AND TO ME, THAT'S-- THAT IS THE FIRST STEP IN STARTING TO REALLY BUILD A SUSTAINABLE AND REGIONALLY BASED CULTURE.

AND YOU CAN GROW SO MUCH IN THAT SPACE.

I WAS AMAZED AT HOW MUCH YOU GUYS HAD GROWING ON THAT LITTLE FOOTBALL FIELD.

Wattley: MY FAVORITE THING ABOUT THE PROGRAM IS I FEEL LIKE I'M A PRODUCT OF IT ITSELF.

LEARNING IS ALWAYS SOMETHING THAT CAN HAPPEN.

Koski: MOVING FORWARD, WE'D LIKE TO OFFER EVERYTHING FROM, YOU KNOW, YOUTH SUMMER CAMP TO GET KIDS REALLY ENGAGED IN THEIR FOOD, AS WELL AS HANDS-ON, PRACTICAL CLASSES FOR ADULTS IN THE COMMUNITY.

SO PEOPLE ARE NOT ONLY GETTING ENGAGED WITH THEIR FOOD, BUT WITH THE PROCESS OF GROWING FOOD AND KIND OF TAKING CONTROL OF THEIR OWN FOOD ACCESS AND FOOD SECURITY.

- HEY!

[laughs] O'Donnell: HOUSTON, TEXAS, IT'S THE FOURTH LARGEST CITY IN THE UNITED STATES.

WE ARE DEFINITELY A PETROCHEMICAL CITY.

LOTS OF ENERGY MONEY HERE.

MOST ETHNICALLY DIVERSE CITY IN THE UNITED STATES.

I GREW IN A LITTLE TOWN THAT'S IN THE MIDDLE OF HOUSTON CALLED BELLAIRE.

IT WAS JUST A REALLY MIDDLE-CLASS NEIGHBORHOOD.

I WENT TO SCHOOL ACROSS THE STREET FROM WHERE I LIVED, AND ALL MY FRIENDS WERE IN THE NEIGHBORHOOD.

I'M GRATEFUL THAT I LIVE HERE, THAT I HAVE ALL THIS OPPORTUNITY.

I READ AN ARTICLE IN THE PAPER ABOUT REFUGEES, AND THEY WERE HAVING TROUBLE IN HOUSTON FINDING WORK.

MY HEART DID SOMETHING, AND I REALLY WONDERED IF THEY HAD ANY CHANCE, AND WHAT I THOUGHT WAS, "WHAT CAN I DO TO HELP THEM?"

I AM A WHITE LADY IN A UPPER-MIDDLE CLASS JOB.

I HAD NO IDEA, AND THEN I READ AN ARTICLE ABOUT GARDENING-- URBAN FARMING.

SO THAT IS WHAT CLICKED.

LIKE, POSSIBLY, WE COULD CONNECT THESE FARMERS WITH THE LOCAL URBAN FOOD MOVEMENT ON VACANT LAND IN HOUSTON AND ACTUALLY GENERATE A LIVING WAGE.

O'Donnell: THE PLAN WAS, WE'D BUILD OUT AN ACRE OF LAND AND WE WOULD START FARMING IT WHILE WE WERE TRAINING THESE 14 REFUGEES HOW TO FARM IN HOUSTON.

O'Donnell: IT'S A 12-MONTH PROGRAM.

THEY ARE COMPLETELY TAKING CARE OF THEIR OWN CROPS.

THEY HAVE SIX MONTHS TO WORK THAT.

HAVE TO PROVE TO US THAT THEY'RE GONNA BE FINE AS FARMERS.

Ngoula: I LIKE FARMING BECAUSE I DO THAT FROM AFRICA, AND WHEN I FARM, SOMETIMES MY BOSS TELL ME, "YOU WORK TOO MUCH."

ONLY TIME I SAY TO HIM, BECAUSE I LIKE MY JOB.

THAT IS THE OKRA.

IN AFRICA, WE CALL THAT GUMBO.

WE CALL THAT, IN FRENCH, CITRONELLE.

THAT ONE IS A GREEN [speaks foreign language].

IF WE HAVE A BABY, THEY CAN EAT THAT.

CAN COOK THAT WITH A FISH, BABY CAN EAT IT.

O'Donnell: ONCE THEY GRADUATE, WE MOVE THEM ONTO ABOUT 1/2 AN ACRE, AND THEN WE START MOVING THEM OFF TO THEIR OWN LAND.

SO THEY'RE DOING EVERYTHING.

THEY'RE PACKAGING IT FOR MARKET.

THEY'RE SELLING IT.

OUR GOAL IS FOR THEM, WITHIN JUST A FEW MONTHS OF MOVING OFF, TO START BEING SELF-SUFFICIENT.

OUR VISION IS A FARM IN EVERY NEIGHBORHOOD.

WE WANT TO BRING COMMUNITIES TOGETHER.

WE WANT TO BRING LOCAL FOOD TO NEIGHBORHOODS, AND WE WANT TO HELP REFUGEES.

I WANT TO HELP THEM FIND DIGNITY IN MEANINGFUL WORK FOR THEMSELVES AND THEIR FAMILIES.

ONE YEAR AGO ABOUT, WE STARTED SELLING AT THE FIRST FARMERS MARKET, AND WHAT I WANTED TO DO IS I WANTED TO PROVE WHETHER YOU COULD OR COULD NOT MAKE A LIVING WAGE OFF A ACRE OF LAND.

THE FIRST MARKET WE WENT TO WAS PRETTY SMALL, AND IT DIDN'T HAVE A LOT OF TRAFFIC.

I'D SAY WE WERE ALL NERVOUS, ESPECIALLY THE FARMERS.

YOU COULD JUST KIND OF TELL THEY DIDN'T WANT TO INTERACT WITH CUSTOMERS.

NOW THEY'RE JUST-- THEY'RE OUT THERE.

THEY'RE LIKE, "HELLO.

HOW ARE YOU?"

- YOU CAN TASTE.

- UH-HUH.

- YEAH.

- JUST A LITTLE.

- OH, YEAH.

- OH, SO IT KEEPS YOUR SYSTEM WORKING REALLY WELL.

GET OUT!

Sher: THE FARMERS MARKET MOVEMENT IN HOUSTON IS REALLY RELATIVELY NEW.

WE'RE BEHIND ALL THE OTHER CITIES.

IT'S REALLY, REALLY HARD.

THE LAND IS REALLY EXPENSIVE, AND WHO WANTS TO WORK SEVEN DAYS A WEEK, 10 OR 12 HOURS A DAY?

THE REFUGEES WHO ARE COMING IN, THEY HAVE AGRARIAN BACKGROUNDS.

THEY KNOW WHAT IT IS TO WORK HARD, AND THEY APPRECIATE THAT.

- I HAVE GREEN BEANS.

I HAVE A TOMATO.

- GOT SOME-- I THINK THIS IS ARUGULA AND SOME KALE.

IF THESE PEOPLE WEREN'T DOING THAT, THEY'D JUST BE, YOU KNOW, PACKING BOXES, OR AT RESTAURANTS WASHING DISHES AND THINGS LIKE THAT, AND I THINK THAT PEOPLE ASPIRE TO BE MORE THAN JUST THAT.

- I'M ANNISE PARKER.

I AM THE MAYOR OF HOUSTON, AND THIS IS OUR WEDNESDAY FARMERS MARKET.

I COME OUT HERE TO GET MY FRESH VEGETABLES.

I GET EGGS.

I GET CHEESE.

WE HAVE ONE OF THE LARGEST REFUGEE POPULATIONS IN AMERICA.

NOW, I WAS JUST CONSULTING WITH THEM.

I GROW--I GROW YARDLONG BEANS IN MY BACKYARD.

LONG GROWING SEASON.

BUT I WAS CONSULTING ON HOW THEY GROW THEIR BEANS SO WELL.

O'Donnell: ONE OF THE LOCAL CHEFS WOULD COME OUT AT THE END OF MARKET, AND IF WE HAD ANYTHING LEFT, HE WOULD BUY IT ALL, AND IT WAS JUST SO SPECIAL, BECAUSE WE COULD-- WE WERE SENDING TEXTS, "WE SOLD OUT!

WE SOLD OUT!

WE SOLD OUT!"

- HOW MUCH?

ONE?

- JUST ONE.

YEAH.

O'Donnell: EVER SINCE THEN, WE SELL OUT ALMOST EVERY WEEK.

- THANK YOU SO MUCH.

- YEAH, YOU'RE WELCOME.

O'Donnell: SO WE JUST FINISHED UP A YEAR, AND I CAN REPORT THAT YOU CAN MAKE A LIVING WAGE OFF AN ACRE OF LAND.

WE NOW HAVE ABOUT 2 1/2 ACRES IN PRODUCTION, AND WE'RE ABOUT TO BUILD OUT TWO MORE ACRES OF FARMS.

[speaking French] - OOH LA LA.

- HI, GUY.

- HI.

- GOOD TO SEE YOU.

- YOU TOO.

BON APPETIT.

MERCI.

ENJOY MEAL.

- THANK YOU.

- THANK YOU!

[laughter] [applause] O'Donnell: WE CAME UPON THIS AS A SOCIAL NEED BUT WE CAME ABOUT IT AS A BUSINESS, ECONOMIC OPPORTUNITY FOR THE FARMERS, AND THAT'S WHAT'S EXCITING.

IT REALLY LOOKS LIKE IT'S GONNA WORK.

Brown: I DO HAVE HOPE FOR OUR FARMERS, AND I THINK THE BEST THING WE CAN DO IS REALLY FOCUS ON THE PEOPLE AND TRY TO MAKE THEM AS SUCCESSFUL AS THEY CAN BE.

Garcia: I FEEL GOOD 'CAUSE I KNOW I'M DOING SOMETHING GOOD FOR ME AND FOR MY FAMILY.

PROBABLY ONE DAY I'M GONNA BE ABLE TO HAVE A MORE SUSTAINABLE FARM.

Wattley: MY VISION HERE, THIS HAS ENDLESS POSSIBILITIES.

Koski: IF WE'RE GONNA BE CONTINUING TO GROW OUR CAPACITY TO FEED AND EDUCATE OUR COMMUNITY, WE'RE GONNA NEED TO BE MAKING MONEY BEYOND GRANTS, PRIVATE DONORS, FOUNDATIONS.

THERE'S SO MUCH THAT WE CAN DO HERE, BUT YOU REALLY NEED THE RESOURCES TO KEEP UP WITH THAT.

- [chatters indistinctly] - IF I COULD BE ANY VEGETABLE I WANTED TO BE... - IF I COULD BE ANY VEGETABLE... - IF I COULD BE ANY VEGETABLE, I'M GOING WITH OKRA.

- I'D BE AN OKRA PLANT.

- IT JUST GROWS AND GROWS AND GROWS.

- I LOVE HOW THEIR STALK IS HUGE.

- I WOULD BE A RADISH.

- THE WIND COMES, AND IT'S JUST STANDING THERE.

- BROCCOLI COMES TO MIND.

- THE RAIN COMES, IT'S JUST STANDING THERE.

- THEY WORK HARD?

- IT'S VERY STRONG.

- IT NEVER DIES.

- AND I LIKE IT.