The primary focus to get to an operational space essentially breaks down as follows.

1. Get certified as an “Organic Proccesser”. (Allows taking raw organic goods and processing them into a more stable form for store shelves)
2. Work with local Organic Farms. (Includes helping non-organic farms upgrade to Organic Certified Farms so I can work with what they grow to create food products for mass consumption)
3. Process Organic goods in a licensed Kitchen. (Using a Cafe space, so people can buy in store, as well as offering of Food service options on site aka eat in)
4. Sell Products locally from the Cafe Space, as well as national distribution.
5. Offer a daily $20 flat rate “Eat your fill” Lunch service on-site.
6. A designated amount of profits go back to supporting the growth of local organic farms, as well as to the local town.