. >> as chef michael tuohy starts preparing meals with the greens, he admits his job would be so much more difficult if it were not for produce experts like jim mills. >> jim fills a need here that nobody else does, and that is he--his company and him, particularly, works with several small farms that i would want to work with directly. however, my time is really challenged most of the time, so he takes a load off my shoulder by--he's almost a one-stop shop, and so, i can place my order with him, and i know that i'm getting the best of what is local, fresh, and organic, if i specify. >> mills admits that following the produce directly from the farm to the fork is a great way to make a living, but he admits that this job, like any others, has its occasional frustrations. >> yes, we do still have some chefs asking us for heirloom tomatoes in march, and that's not going to happen. [laughs] >> but, he says, the vast majority are eager to try the varhety of vegetables grown in the golden state. so produce express, which has about 3-400 produce items in its warehouse daily, will probably ke