you have to preparare freshh fo. yoyou can't just unfreezeze it. you can't just take it out of a can. so it was more work and so that's where we step in and so i we will help with the extra work. we have students in the cafeteria mixing afafter codeos teachers cutting vegetables. but they were concerned we weren'n't food safe certrtified we said we will get food safe certified. charlie e and i went to a nine-hour seminar. we went what temperatures foods need to be cooked at. how to avoidid contatamination. we all passed with flying colors and received ouour creditit accucusation.. -- certification. >> we planned a rotating schedule so each one of us can plan without a local chef each month. >> in october, i worked with brian to get the red line. i went to thee red line inn and we worked out menu. >> the red line ordereded a pri wiwinninsteer from the local fair. and brian said we want to use it for the local meatltloaf. >> and hee had all the local farms delivered to him and he got all of it and delivered to us and he cookeked it with h us students