 Hard to find local BC hazelnuts until the last couple years it didn't really exist. From our experiences we didn't really know where to start with marketing these hazelnuts. Basically it was kind of done for us through this event. All the chefs that were looking for unique ingredients come there and all the people who have the unique ingredients go there and it was a real easy way to meet a lot of potential customers. It's been really good working with Acorn and Arbor. They're on the cutting edge of food with new ideas. I met the chefs that have been looking for hazelnuts for a while so they like to support BC and they've got a good relationship now. So at last year's event we must have met a dozen restaurants. Out of those I would say six to eight are ordering regularly. Meeting them was amazing because that kind of opened the doors for us to move away from the imported nuts and use these local hazelnuts which are exponentially better and fresher than from anywhere else. Well the biggest separation is not steaming the nuts before they go out. You get a fresh nut. I'd never tasted a hazelnut like that before and I think everyone in the kitchen is so excited. The flavor profile of toasting them is like no other nut. We're still as excited as they want about those and they've been a constant on our menu for the last year. It's nice to work with them because it makes us look good. It makes our product look good and they pass the word along and spread the word that there's BC growing hazelnuts out there.