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It's Homemade: Infiniti Greens

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In just a little over a year, a Binghamton University student planted his roots and started his own business. In this weeks Its Homemade were introducing you to the CEO of Infiniti Greens, Joseph Rigoroso a senior at BU.

"When I created all of this I didn't really have any guidelines on what to do, I was basically winging it, and figuring it out as I go," said Rigoroso.

What started in his dorm room has now sprouted into something more. He was going to the supermarket all the time he wasn't happy with the quality and selection of the greens. So he took matters into his own hands and began growing his own greens. 

“Once I started growing I couldn’t stop," said Rigoroso.

Looking to expand he left his dorm room and set up shop at the Southern Tier Incubator.

He is there everyday growing and maintaining all of the plants, and now he is distributing his Microgreens to businesses across the Southern Tier.

“We deliver to eight local restaurants and are also at the Broome County Regional Farmers Market, that's where we make most of our revenue," said Rigoroso.

Growing anything from cilantro to arugula, basil, and even sunflower-- microgreens are the baby version of plants and are grown to be about two weeks old. 

"We harvest them when they are just about this size because, within their first two weeks, plants have the maximum nutrition and flavor they're ever really going to have throughout their life," said Rigoroso.

Stemming from his dorm room on campus and a business plan for an economics class Rigoroso said he sees his business continuing to grow here, in the Southern Tier. 

"I definitely think there's a lot of potential for Infiniti Greens to grow here in Binghamton," said Rigoroso.

Just last week Infiniti Greens won first place in the New York State Business Plan Competition and took home $10,000 in prize money. Rigoroso said he plans to increase production, and revamp the website