 Hi, my name is Jeannie Seabrook. I'm from Gloucester, Canary. We are a local licensed canary, and we decided that we would work with farmers to save the produce that is between market or after market. It's good produce, but it's being thrown into the compost. So what this pot will do for us is when we're making tomatoes and applesauce and other types of sauce items, it increases our production fourfold from what we are doing right now in the same amount of time. So it makes it realistic to work with farmers and keep their stuff, their fresh stuff safe and get it into a value added situation. And then we give them back a portion and we keep a portion. So they have been a value added product to sell on market and we have a value added product that's out there with our label and their label that tells the consumer that it's local. The farmers are being able to use more of their product which makes the sustainability issue in terms of eating all year round in firm Ohio products. It makes it more realistic. We can do this program as long as they have produce. And so to be able to take peaches and put them into jars and say, okay, now you're still eating Ohio peaches. To make a tomato sauce and have the corner pizza shop using that tomato sauce says, now, you know, fresh, local, and it's our economy. Okay, well, I'm Richard Jensen. I'm a former professor from Ohio State University who retired to go into organic farming, now 17 years ago. And I've grown organically since I was certified for eight years and currently I've not certified anymore but I still grow things the same way organically. And try to be as sustainable as I can and everything I do. Well, this year I planted a garden that has way more cucumbers than I planted, than I planned to plant. The reason for that is I always have students from Denison University come and help start the plants in the greenhouse because it's part of their environmental studies program. And I was absent for a while and they planted way more in the greenhouse than I planned. And but we kept them growing and we went ahead and planted them in the garden as usual. And this year they all grew and we had way more cucumbers and we could handle for a normal market. And prior to the season, Jeannie had indicated an interest in sharing the product through making pickles out of them and other sorts of things that she can do through food preservation. And I gave her a call when I had all those extra pickles, all those extra cucumbers. And she said, sure, bring them over. So this couple of weeks ago now I brought over probably about 300 pounds and then another 300 later. And she made them into pickles and I've been selling them at the farm market for the last week and I'm just amazed at the response of the customers. They seem to love the pickles. They seem to love the different varieties of products that she's got there, including relish and bread and butter pickles and dill pickles and sweet dill pickles and slices for sandwiches. It's just been a great product and I've enjoyed the success of being able to sell it.