a photograph of something like homemade salsa to demonstrate a use. I think if people know exactly what to expect when it comes to food, they're more likely to try something new. I felt that this really applied to greens that are completely unknown to most of the public, such as shungkiku. The second idea I had was to create some new mixes that were more straightforward when it came to their uses. For example, I had the idea of creating a stir fry mix that would contain greens such as radish, bok choy, kale, and more along those lines. If a consumer picks something like that up and reads the title, they automatically know what it should and could be used for. I told him that these ideas were simply born of the two main questions Maura and I get asked at the market: what does it taste like and how can I use it? I said the best way to know if you are including enough information is to approach the marketing strategy as if you were explaining it to someone who had never heard of microgreens or tasted anything close to a vegetable in their life. You really need to break down the product so much more than you would for a restaurant, and that is where I thought their weak point was and is. I felt like I had a lot of good thoughts to contribute and hope that I see them put into use at some point in the near future. As for the photographs, I took some pictures of how my mom likes to use the microgreens so that they can include it in their uses feature on social media.