Strong demand is creating markets here.

It shows just that much more effort toward being dedicated to serving organic and making sure the product is as organic when it's in the counter here as it was when it left the farm.

Between the training and the paperwork, the fact of the matter is that organic certification for a restaurant or food facility isn't easy. The bottom line is that Crossroads now has a stringent system for ensuring that there is no commingling of organic products with non-organic products. It's all about making sure the end-product really is organic.

This is huge, and it's certainly the mark of the beginning of a trend in food service toward organic.

When they realize how much work is involved, they usually shy away. I think it's a great thing that Cal has proved it can be done.

We would likely make a motion on Monday (for approval), assuming we?re satisfied with the criteria. Then there would be a 30-day opportunity for public input, and a final order.