A crazy interesting turnaround story. Going from economic downturn plight to selling squash blossoms to chefs, and then becoming chef specific bespoke produce for many restaurants. Micro products, funky experiments like growing seeds with no light to gain different textures, flavors, and stages that you wouldnt see in normal produce. Maybe a bit on the expensive side but they go above and beyond in a mad science way sometimes so r&d has its expenses.