This day touched upon many different aspects of the farm business. Firstly, the Head of Cultivation went over the whole process of watering all of the racks that they have in their space. The racks, although once on timers, are now run by a mix of technology and manual labor. Due to the fact that every green grown on the farm will be harvested and brought to a customer, the company decided that leaving all of the watering to a system would not be the best choice. This can be attributed to the technology not being able to tell if certain trays on certain racks would or wouldn't need more water, which could easily lead to trays getting overwatered and the crop ruined. Hearing this made complete sense to me. For a company what doesn't have much of a margin of error, the choice to have people control the watering schedule seems like the most logical choice for their business to ensure that they fulfill their orders. One task that I was assigned during the watering process gave me some insight into one of their more important crop that was actually something I hadn't heard of before beginning my internship. As a result of its diverse flavor profile, red shiso is a fan favorite of Asian restaurants in Boston. The most important aspect of the herb, aside from the taste, is the deep purple, red coloring of its leaves. One would think that it would naturally come out evenly red without outside help. I learned, however, that this does not happen to be the case. What turns the leaves that deep hue is light exposure. The more light the plant receives, the more red the leaves will be. Because the crop cannot receive even light across the whole tray due to the size of the light in relation to the flat of red shiso, the outside end of the tray will be more green than that on inside of the growing rack. To ensure that all of the red shiso leaves are evenly red, the Head of Cultivation will rearrange the trays every time the rack gets watered. He will both shift their location and rotate which end is on the inside of the rack and which end is on the outside. Doing this ensures the most amount of red growth on each of the trays, which in turn makes the customer happy. Lastly, another important piece of information was brought up during the Monday morning staff meeting that I was invited to become a part of for the summer. One of the topics of conversation during the meeting was the process of shifting some of the crops to the company's second location that was recently acquired. Because the new location is farther out from the city, Homberg presented his ideas to the team and asked them what they thought of his planning strategies. He thought that they should begin moving some of the varieties that they sell from being grown in Boston to being grown in the new location. He said the idea of moving a crop that requires more rack space due to popularity, such as cilantro, crossed his mind, but ultimately he decided this would not be the best strategy. He recalls the company's goal of providing their customers with the most fresh and best tasting microgreens. If they moved their cilantro farther out from the city, once the delivery finally reached the restaurant it would not be as fresh as they had been used to. So, instead of being able to free up more space in their Boston location, Homberg decided he wanted to move a variety of microgreen that was sturdier, therefore would maintain freshness with a longer delivery route. Overall, the team agreed with how this choice would allow them to begin the process of expanding into a larger second space without sacrificing their beliefs and goals as a business.