Dela
Michael Russo spent 20 years as a chef working 80-hour weeks, sometimes 100. He walked away at 40 with no farming experience, no degree, and no business background.
First real growing season: $2,100 in his best week ($600 restaurant, $1,500 farmer's market). Even off weeks with groundhog damage, he pushed $1,000. He spent $30,000 on equipment in year one...all cash from his previous career, no debt.
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