in addition, he's struck up relationships with local chefs like tim kilcoyne at the sidecar restaurant in downtown ventura, offering them an outlet to get produce they may not find elsewhere, and offering them advice from a chef's viewpoint. >> something like this? is this what we're looking for? ok, cool. i love to speak to him about, like, what would you like to see next season? and so we can start talking about how we can plan his menu basically from the see catalog, and, you know, have it to where the diners can understand that, you know, your dinner didn't just take an hour to prepare; it took 110 days. becausthat's how long ago we thought about what you'd be eating, what you might like to eat. and these are some of the tomatoes that are getting ready, but we can pull these today. this is the male flower, and this is the fele flower. >> how can you tell? >> 'cause it's got the fruit on it. >> oh, ok. >> and then no fruit here. >> his background, which is also another great thing is that i enjoy, like, working with him, is that he actually has a chef experience background. you know