We've shot with several producers in the Kansas City area and although have not completed filming, we aim to finish with post-production by the end of this year (2018). The series will be 6 short episodes on local food producers who do things the "right way" according to our host and Chef Pat McCroy. Each small food producer believes in integrity, conservation, local sourcing, and delivering a high-quality end product to their customers; BUT that comes with a cost. Pat wanted to see if this is economically sustainable. Coming from the restaurant world, he had seen so many "mom and pop" types struggle with the ability to charge enough for the level of service they were giving. Competition in the marketplace vs quality of goods has always been a problem in society, but has it gotten worse in recent years as large food producers move away from local production? We will find out soon enough.