It is Spring in Indianapolis, and friends and farmers are planting gardens that will be my source for fresh fruits and vegetables this summer. I am reminded of a trip last February to Puerto Rico where I had an opportunity to have a “farm to table” experience in a rural area near San Juan. This farm is located on land destroyed by hurricane Maria and is now the site of a 50-farm co-op changing the way food is produced and distributed. (See the Netflix series Down to Earth with Zac Effron, Season 1, episode “Puerto Rico” to learn how Puerto Rico is recovering from hurricane Maria and the farm I visited.)
People: Resilient residents of Puerto Rico who saw the opportunity in devastation to rebuild sustainably.
Places: The Farm-to Table experience took place on an organic farm that raises vegetables, hydroponic herbs and edible flowers. The farm also has goats to provide milk for cheese. 
Hydroponic farming can be done in a small space using hoop tents that can be disassembled and stored during severe weather events. Amaranth is used for natural pest control and the quinoa-like seeds provide nutrition and texture to what is served at the table. 
Pies: When you write a pie blog, anything that has a crust filled with a sweet or savory filling constitutes a “pie”. Today the “crust” was fried plantains shaped into a shell and the “filling” was perfectly seasoned ground meat (possibly goat), topped with organic tortilla strips and served on a bed of greens and flowers.
Back in San Juan, I 
enjoyed a marvelous pie using pulp from a Puerto Rican pumpkin! 
Love the pictures of the goats. Thanks for sharing about sustainability efforts in Puerto Rico and their farm to table efforts.