Not sure I can wrap my head around this. Sqirl’s in Vogue. Everyday we arrive at the kitchen to tinker, work with varieties that few farmers are willing to plant because they’re loss leaders – either their season is short or they have little if any shelf life. We do it because it’s what we love to do and can’t imagine doing anything else. And we’re grateful that Chef Jeff Cerciello and market manager Emiliano Lee see what we’re doing here and are letting others know. Thanks guys. We’re striking a pose.