 Farmer's markets were really important for us when we first opened the restaurant. We actually went to the market when we were deciding to open in the fall of 2016 and that's where we found our first local producers and some of those relationships have remained. As we've grown, they've grown with us and we've been able to support them throughout that. Since our markets operate in neighborhoods where there are a number of restaurants and other businesses, those folks, those chefs and food buyers have been coming to the markets, discovering the bounty of fresh food that's available at the markets. There's been over the past many years a strong connection building up between our farmers and chefs and chefs are coming looking for the freshest food available, picked like that day or the day before. Local food is really important to us. It's our first priority. Our relationship with producers is really symbiotic. We support them, they support us. Chefs have been coming to farmer's markets more and more and actually they've been coming out to visit the farm. We've obviously had a good relationship with them at the farmer's market. They come and they shop and they ask what the best thing is to buy and we can tell them what tastes the best. What's the easiest to work with? Farmers markets are really good for offering a wide variety of products. A lot of the stuff you can't find in your regular grocery store or through your regular wholesaler. Farmers markets are really important as a hub for local food and for the community to be able to access that local food. What's important about chefs and consumers having access to local food in our community is it just speaks to the health of our community and of our people, of all the people who are here. Everyone can have access to the bounty of food that is grown and caught and produced around us. It's important for chefs, it's important for people living in our communities and it's important for our farmers.