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

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.

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.

Strong demand is creating markets here.

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.

As forecast at the beginning of the year, full service airlines have begun to look at new ways to encourage travel and provide good deals for their customers on both their long-haul and short-haul routes and these incentives are paying off for some of the carriers, possibly easing the strain of higher fuel costs on the industry.