The Village de l’Est Green Growers Initiative—Veggi — uses aquaponics (that’s aquaculture + hydroponics), adding bacteria to basins full of water and fish like minnows and koi to convert the ammonia in piscine poop to nitrates. Seedlings, their roots bathed in this funky nourishing brew, grow big and strong. The system leverages the fishermen’s know-how and yields more numerous, healthier crops with less land and water than traditional methods. So far Veggi has sold 10,000 pounds of produce, and the harvest usually heads to high-end eateries like Emeril Lagasse’s flagship, Emeril’s. It’s hyperlocal, hyperefficient, and hyperhelpful.