The First Sprout
Issue one. A small, honest zine from the Ditto greenhouse — what's happening now, a recipe we actually eat, a moment from the block, and a look at what's coming from The We All Say Podcast.
What's happening now
What's Happening Now
One of the greatest lessons life has taught me is this:
We spend so much time looking ahead that we forget to notice what's happening right now.
We're waiting for the project to be finished.
The business to grow.
The dream to arrive.
The next chapter to begin.
But life isn't lived "someday."
It's lived in this moment.
Right now.
What's happening now is all we really have.
So don't rush through it.
Be here.
Pay attention.
This moment is preparing you for the next one.
What's Happening Now...
Our Harvey community garden project is finally taking shape.
Did it get off to a later start than we planned?
Absolutely.
But that's not the story.
The story is that we started.
The raised beds are in place. A beautiful new patio has been built. Fresh grass seed has been spread, and what was once an idea is beginning to look like a place where neighbors will gather, learn, and grow together.
What's happening now is that we're working alongside one of our incredible Master Gardener partners to make sure every detail reflects the care we have for this community. We believe spaces communicate how much people matter, and we want this garden to tell every visitor, "You belong here."
What's happening now is that we're deciding what to plant.
Because we're getting started later in the season, we're being thoughtful about every choice. Our vision is bigger than a traditional garden. We want to create an edible landscape—a place where curiosity is rewarded with discovery. Imagine a space where the trees, shrubs, flowers, herbs, fruits, and vegetables all have something to offer. A place that reminds us that nature is generous when we learn to see it differently.
What's happening now is that we're putting the finishing touches on something that's been growing quietly behind the scenes for a long time.
Our very first children's book series.
Ten books.
One unforgettable summer.
A world where humans, plants, and animals each have their own stories to tell, their own lessons to learn, and their own way of reminding us that we're all connected.
We can't wait to introduce you to the characters and invite you into their world.
So that's what's happening now.
Not everything is finished.
Not everything is perfect.
But everything is growing.
And if life has taught us anything, it's that growth doesn't wait until the finish line.
Growth happens right here.
Right now.
"The community is the farm. The farm is the community."
Recipe we swear by
Ditto Greens, Simple
The way we actually eat them in the greenhouse.
This is not a recipe so much as a habit. Ten minutes, one pan, greens that were alive an hour ago. If you have a stove and a lemon you can do this.
You'll need
- ✕ 2 big handfuls of Ditto greens (whatever's cut that morning)
- ✕ 1 clove garlic, sliced thin
- ✕ 1 tbsp olive oil
- ✕ A squeeze of lemon
- ✕ Flaky salt
Method
- 01Warm the olive oil in a wide pan over medium heat. Add the garlic. Wait until it smells like something.
- 02Add the greens all at once. Toss with tongs for about 90 seconds — you want them wilted, not sad.
- 03Off the heat. Squeeze the lemon. Finish with salt.
- 04Eat directly from the pan while standing at the counter. This is the correct way.
A Ditto moment
The Boy Who Met a Strawberry
— as told by Derek
One of the things I love most about teaching is that I never know when a lesson is going to become something much bigger.
Recently, I was visiting one of the schools where I teach, talking with a group of sixth graders about something that still amazes me every time I see it. We were learning how we can grow food from the food we already have. We talked about seeds, where they hide, and how something as small as a seed can become something that feeds an entire family.
When we got to strawberries, I explained that the seeds are actually on the outside. To make the lesson a little more memorable, I passed out fresh strawberries for everyone to try.
That's when I noticed one little boy. He wasn't reaching for his strawberry. He wasn't smiling. He wasn't even curious. He was staring at it as if someone had handed him an object from another planet.
I walked over and encouraged him to give it a try. Quietly, he looked up at me and said, 'I've never had a strawberry.'
For a second, I thought maybe I misunderstood him. 'Is it because you're allergic?' I asked. He shook his head. 'You just don't like them?' Another shake of his head. Then he said something I'll never forget. 'I've just never had one.'
As we kept talking, I learned he had never really eaten fresh vegetables either. The only lettuce he'd ever had was the kind that came on a burger—and he always picked it off. Tomatoes? Picked off too. No fresh vegetables. No fresh fruit. Nothing. This was a sixth grader.
I won't lie. It took everything in me not to cry right there in front of those students. It didn't make sense. This wasn't my child. I wasn't responsible for what he had or hadn't been given. And yet... I felt this overwhelming sense of responsibility anyway.
Maybe it's because I saw myself. He grew up where I grew up. He walked the same streets. He attended schools connected to the same community that shaped me. A generation separates us, but in that moment, we weren't all that different.
That's why Ditto Foods exists. Not just to grow food. To grow access. To grow opportunity. To create moments where a child meets something for the very first time—not because it's rare, but because someone cared enough to make it available.
A Ditto Moment is exactly that. It's the moment life gives you an opportunity to give something back. It's an agreement we make with ourselves that the blessings we've received won't stop with us. We'll pass them on. We'll create access where there wasn't any. We'll open doors someone else has never been able to walk through.
Sometimes a Ditto Moment looks like building a farm. Sometimes it looks like teaching a class. And sometimes... It looks like standing beside a little boy as he meets a strawberry for the very first time.
After what felt like an eternity, he finally took a bite. The smallest bite imaginable. So small, I don't think it was even enough to reach a taste bud, let alone let him experience the sweetness that makes a strawberry so special.
But that's okay. Because every journey has a first bite.
Maybe that tiny bite won't change his life overnight. Maybe it will. The point is, someone has to plant the first seed.
I hope this week you find your own Ditto Moment. It doesn't have to be big. It just has to belong to someone else before it belongs to you.
— Derek
Got a Ditto moment? A small thing that happened in your community that felt like the point? Send it in. We'll feature one every issue.
Coming soon — The We All Say Podcast
Season One. The things we all say.
Ep. 01 — coming soon · Season One
There are things we all say and do — the greetings, the habits, the little truths we repeat without thinking. The We All Say Podcast is a space to notice them, laugh at them, and wonder why we do them in the first place.
We've mapped out Season One, one topic at a time, for as long as we keep noticing. Some are funny. Some are tender. A few of them are going to start arguments in the group chat, and that's fine.
Episode one drops soon. Until then: start listening to what you say on autopilot. That's the material.
in the pipeline