[peterwwillis]

Do they use steamer containers and those foil toasting platforms to get the textures and flavors right? Without them it'd be very easy to overcook the meats or change crispy to soggy. Some foods reheat very well, some don't, and a dirty workplace microwave transfers nasty flavors.

I would love it if there were a way for city slickers to subsidize the expansion of local organic farms. But at the same time, those farms need to be far enough away from cities to not be affected by increased pollution.

In India there's an army of people who deliver lunches to the city's workers. Maybe we could help provide part-time work to destitute inner city kids and adults with similar services.

[jmzbond]

I agree with you about how hard it is to maintain flavor and texture, it's always something we're working on. The meals come to you in biodegradable containers that you can microwave without transferring elsewhere. So far, so good, but we've definitely had to cut some meals where the reheat didn't work as well. We have stringent QC requirements!

I also love your last points, and totally agree that there are some work opportunities here, which we'd love to explore when we get to that size.