 So 60% of pork is consumed in Asia and also Asia is the fastest growing population in the world. A lot of people coming out of poverty and consuming more of a Western diet, which means more meat. There is no meat that we consume in quantity that has had more research done on it than pigs. And that's because pigs' cells behave kind of like human cells. IndieBio funded us mid-July, took a biopsy that week. Two months later, we had prototype sausages, right? As that means we can go to market much faster than anything else. So took that fat from the pig and then essentially just bring that back and there are stem cells in there. So you take those stem cells and you start to multiply them. Cells undergo mitosis, right? So they just like divide and these will divide again, these will divide again. So they keep doubling. So the population just goes like this, it's exponential, right? So then we have separate pork muscle and pork fat and then we put them together and then we make a sausage out of it. So the stem cells are what you proliferate. So when we have this like exponential curve, these are all stem cells. And then we have like a giant mass of stem cells and then we divide them and then we induce this one to muscle and this one to fat. So in a very short time we'll have that. We'll have an entirely fetal bovine serum-free formulation. To kind of put in context, the first time I tried our culture meat, it was the week before the tasting and we had bought some pork at the store and ground it up so that we could kind of compare it to what we were making, right? We wanted to make sure that we were making the same thing. So we had this busy kitchen, right? We had the containers of our meat and then the cell culture meat and then also the stuff from the store and the chef was cooking stuff up and so he handed me something and I ate it and I'm like, okay, it's bacon, I recognize that. So can I try the stuff we made? I said, that is the stuff you made. He said, oh, and I was like, well, that's just bacon, right? So it's not that it tasted like bacon, it was bacon. What are the new and interesting tastes that would be amazing? So right now we're actually speaking with chefs, food scientists, molecular gastronomists to say like, what's actually difficult for you to do in a kitchen, for instance? And then can we go and actually do that to ourselves? And then you don't have to do it in the kitchen, it comes out that way, tasting a certain way. We'll be using 99% less land, we'll be using 96% less water, 95% less greenhouse gases. We can make meat that's tastier, healthier and more sustainable.