Michael Rubalcava: Amateur Ecologist

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Michael Rubalcava hasn't made his fortune (yet), but the ten-year-old Californian has established an ecological enterprise that's also been a valuable learning experience: Mike is the founder of a wholesale nursery venture.

The fledgling horticulturist digs up wild plants from the large yard that surrounds his home . . . and pots them in a rich base consisting of leaf mold, chicken and rabbit droppings from the family livestock, compost from his worm farm, and a variety of other soil nutrients.

Mike then recycles discarded tin cans, milk and ice cream cartons, plastic containers, and the like into planters . . . and tends the herbage until he's satisfied that it's growing well. Finally, the budding businessman loads up his wagon and goes from door to door, throughout the neighborhood, selling his wares.

Michael's customers find him flexible about pricing (he often barters or extends credit for his greenery) . . . and helpful (especially when it comes to sharing practical plant care tips). In fact, many of the novice vendor's clients already have him pegged as the community's most enterprising young up-and-coming tradesman! —Christopher Nyerges.

DANI BERGMAN ANDJIM BETHEL: SAM HICKS REAL FOOD DRIVE-IN

If you're on the road and looking to stop for a fast bite to eat, chances are you'll have to settle for an overcooked helping of quick-serve hash-house chow . .. unless you happen to be driving through Spooner, Wisconsin.

Badger State residents and tourists are, you see, fortunate to have at their service a fastfood restaurant—known as Sam Hicks Real Food Drive-In—that specializes in healthful, organic fare. The extraordinary eatery was opened—on July 22, 1978—by Dani Bergman and Jim Bethel . . . two railroad employees who had experienced more than their share of greasy spoons and had come to the conclusion that short-order food could be healthful.

The novice nutritionists started their business by purchasing organic produce, growing their own alfalfa sprouts, and modifying popular recipes to accommodate preservative-free ingredients. Dani and Jim currently offer several wholesome variations on popular Mexican dishes . . . and the partners are in the process of expanding their menu to include organic pizza and egg rolls, as well. In recent years the cost of gasoline has crippled a number of tourist-trade enterprises, but patrons of Sam Hicks Real Food Drive-In restaurant just keep coming back for more!— PaulaDelfeld.