This happened to be a day that demonstrated the idea that not every single day will be one of great knowledge acquirement. However, I wouldn't say there was nothing to be understood or proud of. Being someone who thrives on routine, one aspect of the company that I have found to be my favorite is their order. Today, however, did not follow the typical order as it usually does. On a normal harvest day, according to what I have been a part of so far, the first crop to be harvested by my team, which includes me and one or two other company members, is cilantro. A few of the chefs recently, whether it be because they have a surplus of cilantro in their fridge and do not get to the new deliveries as soon as intended or not, have been saying that the cilantro is not as fresh as they would like it to be. Because we cannot control how fast the restaurants use up our product, we can do what we can on our side in order to better mitigate this issue. The order of harvest day is what becomes the independent variable ready for manipulation. Having cilantro at the beginning of the harvest day, a bright and early 8 am, means that it spends more time cut and in containers than other, more hearty varieties do. This can lead to the cilantro becoming more fragile more quickly, leading to a shorter shelf life in the fridge of the various restaurants around the city. In order to lengthen this shelf life and make the customer's happy, the company decided it would move cilantro to be harvested last, around 11 am, ensuring its freshness upon delivery as well as a longer shelf life. If today taught me anything it was about problem solving in the most logical fashion. I'm curious to see if the certain restaurants I went into this week will still have stock piles of our deliveries, or if they tend to hold onto those ingredients going into Friday night and the weekend, with those days being the most busy for restaurants.