The hallway to the classroom is a two-lane farm road about 35 miles east of Austin. A swath of haze hovered between the pale green acres and clear blue sky.
The midmorning fall sunshine melted the backs of a small group of Austin Community College students studiously bent over rows of garlic, spinach, zucchini and cucumbers. Their guest lecturer was marked by an “X” of sweat left by the straps of a produce bag, its pouch filled with Asian long beans, a happy accident courtesy of his seed supplier.
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