Broccoli, cucumber, bell peppers, collard greens. Strawberries, blueberries, grapes and tomatoes; runner beans and basil, four big beds of jalapeno peppers. Worms and compost. Hip hop and capoiera. A cheeseburger cookout with all the trimmings: “We have enough food for everyone to eat here, and more,” says Nando Rodriguez as kids grab burgers, sliced pineapple and macaroni. “We have enough for seconds and thirds.”

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