 Hi, I'm Beth Osmond at Cider Valley Sustainable Farm. We're located in Ottawa, Illinois, about an hour and a half southwest of Chicago. And our SARA grant in 2006 helped us to start to explore meat as an option for our farm. At the time we were a vegetable CSA, and we had been farming for about four years at that point. And my husband had grown up on a farm, really missed livestock and so wanted to get into meat a little bit more. And so our initial grant was to explore the idea of taking meat to farmers markets, which was pretty unusual in Chicago at the time. Our grant helped us to get the setup in place for freezers and trailers and marketing research that led us to taking meat to the farmers market that first summer. It worked out really well, we really liked the animals, but we found we really missed our CSA members. And so we decided that we were going to take those two ideas and put them together. And we created the first meat CSA in the Chicagoland area. Because no one else was doing it, there wasn't any wrong way to do it. I'm not sure if we did it the right way, but it's worked out so far. We have the second year of our meat production, we started the meat CSA. So now we offer a once a month delivery of beef, pork, chicken and eggs. And members can get their meat all year round at about nine different locations throughout the Chicagoland area. The CER grant really had a huge impact on our farm because it helped us to explore a new, an entirely new enterprise. And that enterprise turned out to be something we really loved doing and that we were able to build upon and really pivot the direction of our farm to one that has been super successful for us. The farm has been our sole, our family of five's sole support since my youngest son was born 10 years ago. So it's been a terrific adventure. One of the really cool things is that since we started our meat CSA, there have been 10 or 12 more that have started in the Chicagoland area. They all have a pretty similar structure. We do share options of three, six and 12 months. We have folks pick up at businesses that we partner with who let us come in and host us for an hour at a time once a month. And for other people interested in doing meat CSAs, I would suggest that you kind of look at what's out there now. There are quite a few examples. Find what works for you. I find one of the things that our customers really appreciate is that we're really flexible. So if people can't pick up at their regular location, they can come to a different one. If they can't pick up for a month, they can skip it and carry that credit in their account. So another thing that I did with some of the ceremony as we were starting to pivot to the CSA was developed a customer management database. And it's one that lets me track credits as people pay ahead and then debit as they pick up their shares each month. And so that allows me to be really flexible and make sure that nobody's getting charged for meat that they're not getting, which I know my customers appreciate.