this weekend on fyi philly you heard of farm to table but one restaurant in harleysville is taking it one step further. karen rogers has this preview. >> reporter: growing season is underway at the mainland inn in harleysville and everything from broccoli to kale is on the rise, the head chief relies on that to plan his menu. >> keeping it fresh and hyper local. >> we have our own farm that produces our food but we have a one acre garden on our property. >> your wait staff is in the garden picking everything and throwing on clothes and picking the food. >> if you like fresh you'll love this. >> the nutrient content it better and it's more healthy. >> they provide many of the vegables and humanely raised animals in the kitchen. >> i connect the diner and guest with their local farmers, it's a wonderful thing. >> and can you see this story plus more on fyi philly this saturday night at 7:00. right here on 6 abc. >>> from you looking for a distraction this afternoon check out 6abc.com when it comes to sharing, almost nothing is off limits for these identical triplets oh my goodness even

one restaurant in harleysville is taking it one step further. seeds to table. >> reporter: growing season is underway in harleysville. everything from broccoli to kale is on the rise. head chef ed relies on that growth to fill the menu. >> you keep it hyper local. >> reporter: we have a farm that has the majority of our food. we have one acre garden on the property. >> you're out there in the garden and picking everything and serving the food. >> reporter: if you like healthy eating it doesn't get any better. innocent extension of the guardee hill farm provide the vegetables and humanely raised animals that the uses in the kitchen. >> i have the opportunity to connect the guests and the local diners with their local farmer also. >> you can see this story plus more on fyi philly tonight at 7:00 p.m. on 6abc. we'll be right back. norwegians are free to do everything under the sun. free to cruise at their own speed... free to explore their own way... free to discover a new world of taste... free to smile wider... applaud louder... free to live full

. >> this weekend on fyi philly you've heard of farm to table but one restaurant in harleysville is takingstep further, seed to table. karen rogers has the preview. >> ♪♪ >> reporter: growing season is under way at the mainland inn in harleysville. seedlings were planted in january everything from broccoli to kale is on the rise. >> here we have garnish on a lot of the dishes. >> reporter: head chef ezra duker relies on that to fill his menu. it's fresh and keeping it hyper local. >> not only do we have our own farm that produces majority of our food we have a 1 acre garden on property so we harvest our lettuces right before the dinner service. >> reporter: your wait staff is going to be out there in the garden picking everything and throwing on clothes and serving the food. if you like healthy eating it doesn't get fresher. >> it tastes better the nutrient is better. >> reporter: the inn is an extension of quarry hill farm a mile what away. they provide many of the vegetables and humanely raised animals that the chef uses. >> i have an opportunity to here to reconnect the diner and the gu

harleysville teen ace home schooled and compels in math the but when he is not solving equations, hesolving much more complicated the rubix cube. >> i am probably 30 or 40 rubix cubes. >> reporter: he solves they will not in an hour or 15 minutes or even one minute. colin can complete the the cube, in less than six seconds. what? >> well, 5.25 seconds to be exact. this is colin winning the world cuba so championship on saturday. the cube is randomly scrambled and then contestant has 15 seconds to study before the timer starts. colin is first american to win championship since 2006 and he beat the record by .3 of a second. that is an eternity in the world of speed cubes. how did he decide where to start. >> when it comes to solving a cube you do it in steps. the first build a cross that is called, and then you built up by layer. you do your first two layers and then do you a couple different algorithms which are a series of moves thaw perform to go from one pattern to another one. >> reporter: colin has been cubing for four and a half years and says it is not that hard to do. >> lots