Jacob Kremple

It could take the ride on a truck from California to New York for five days and survive, right?

And so, yeah, a lot of the varieties that you see in your traditional shipper label products are these varieties that are in partnership with the universities where a lot of it was functional, not flavorful.

Yeah, I'd say it's definitely a lot more expensive.

Nobody wants to take a truck across the George Washington Bridge to the Bronx, right?

So I've worked at major retailers that are national.

I've worked at a meal delivery company where we had to ship product through the mail in FedEx or UPS for one or two days.

And now I've worked in one of the most competitive food service markets in the world with New York City and Boston, D.C., Philly, where we service as well.

It's challenging everywhere, Joe.

It's a game of perfection.

And a lot of it is having to keep, you know, this berry ideally would be at a perfect 33 to 34 degrees from the minute it's put on a truck to the minute that it's served on a customer's plate.

Like that's really the ideal temperature to keep this berry absolutely perfect, especially something like a sweetest batch that I have here that is a more flavorful variety that's gonna go bad faster than maybe something more traditional, right?

This tomato,

Ideally, you're sitting between 48 to 52 degrees for like perfection.

I've got to ride both of these on the same truck to a customer.

How do I get that done, right?

So like this is a constant challenge that we have as an industry is making sure you maintain that cold supply chain that I need, you know, 32 to 34 for this.

I need, you know, 32 to 34 for my protein and my dairy, but I need 48 to 50 for a tomato or an onion, right?

Yeah.

Yeah, thank you guys.

And thank you for the tomato.