no, ycu don't understand, i really do want to buy this stuff."really want this, and i really want it now, and i really want some, and i want samples," and you know, so forth and so on despite my best efforts to get rid of him. >> 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,

no, ycu don't understand, i really do want to buy this stuff." and "i really want this, and i really want it now, and i really want some, and i want samples," and you know, so forth and so on despite my best efforts to get rid of him. >> 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 fo