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Philadelphia, PA. For some, urban agriculture might seem like a new idea. But for the people at Greensgrow Farm, it's been their work and way of life for over 10 years. What was once a thriving galvanized steel plant, was eventually abandoned as an industrial brown field-hardly the kind of place you'd imagine for growing edible plants- But then again, most people don't have the entrepreneurial vision of Greensgrow's cofounder, Mary Seaton Corboy! About three miles north from the Downtown skyscrapers of Philadelphia and tucked within densely packed row houses, lies this pioneering urban farm, providing locally grown food for a community that often has little, while managing to survive as a profitable business in the process. It is a shining example of what can be done with a very small space when using sustainable practices. Chef Nathan uses butternut squash to create a hardy and delicious soup.
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