[indistinct talking] >> so we've got salad greens today, fava greens. >> her fava beans and boxes of her braise mix were eagerly received at the magpie caterers marketing cafe in sacramento. chef ed roehr wasted no time turning them into a delicious dish. >> jim's been a great help in us for learning what we can get in the area and how we can get those items here. well, without a connection to the food, you know, i think when you're trying to make food as close to the farm to table as possible-- we are busy, our calendar is busy all the time, and the reality of the matter is is as a chef of a place like this, i don't even have a lot of time to cook. it's almost--there's much going on, and having somebody that you can depend on and somebody you can trust, that gives us the confidence to go out to our clients and our guests here in the cafe and say, you know, "this is what we told you it was. this is from here. and this is where it comes from." and that's a big deal. information is a big deal. >> the restaurant has an extremely busy kitchen. but to mills, who's in his sixties, it's lik