Matt Paul is the coordinator of what we call the "Bounty Hunter Division". The primary goal of the Bounty Hunter Division is to provide the restaurant with local produce. Within the division a production crew pickles, jars, and freezes a variety of local produce for the restaurant and also jars salsa, jam/preservers, salad dressings, sauces, and condiments for local resale. Other people in the bounty hunter division make soysage for the restaurant and deliver our products to local vendors.
Matt has his canning license which he has to renew every year.