Restaurant owner brings food production onsite

Michael Schoder could have paved over the litter-prone spot of land that borders the east side of his parking lot at Sundown at Granada in Dallas.

Only about 7 feet wide and 100 feet long, it's the kind of land that gets compacted under heavy foot traffic, where only weeds grow.

But having an eye for making things productive and more beautiful, Schoder created a better destiny for the little strip of wasted land. Read more >>