Dustin grabs the closest reasonable cutting implement he can find nearby and gets to work without preamble. He's not a professional chef or anything, and he's briefly thrown off by the consistency of the cumatoes' tomato-like interiors (though with a name like 'cumatoes' he can hardly stay surprised), but he's made his own meals in the kitchen before. And done some casual reading on standard culinary practices in restaurants. Never know when that could come in handy.

"I think I'd be more surprised if they were the same," he shrugs, settling into a rhythm of chopping. "I'll have to take a look around that greenhouse after this. Getting to know the local edible flora sounds like solid future-proofing to me."