 We're very lucky in a valley such as the Robson Valley. We have the choice to raise our own animals, to raise our own vegetables, to raise everything within 100 meters of where we live. We can all raise our own produce and meat, and it would be so nice to be able to bring what we have here on a daily basis to consumers in cities and to people everywhere because it's amazing. I mean, not to mention the quality, the flavors. Animal welfare is really a big concern to us. We want to treat them with as much dignity and respect and care as we can, and we've always want them to have from the beginning of their life to the end of their life. We want them to have as positive of a living experience as is possible. For as long as we eat meat, this is where the big respect comes in, is that at the end of an animal's life, the last 24 hours, it can be very stressful for an animal for its first experience on loading into a chute, onto a trailer, being taken to a place that's unfamiliar, being handled for the very first time by people that it doesn't know, can be very stressful on an animal. Whereas when I show up on a farm, as it is for personal use, it's very relaxed. Everyone's calm. The animal's in its natural environment, and it was very nice experience for people who are always worried about what they're going to see when I show up at their farm. I've worked with a couple of chefs and anyone I talk to who's a foodie or in the food industry, they get so excited. If you want to do a really custom raised animal, you can get somebody who's in a small farm, they can raise them exactly how you want. The options for chefs to have a role in their meat production is very exciting for them and they would really, really love to have a role in raising their animals and the creativity you can have when you're working with small producers. The flexibility is huge.