 Hi, I'm Tim Dorsey. I'm the farm manager at the Q Farm here at Butler University in Indianapolis, Indiana. We're a project of the Butler Center for Urban Ecology and Sustainability, and I'm here with the director. I'm Julia Anksman. We are experimenting in a one-acre agroecology project here on campus. We grow a wide variety of vegetables, fruit, a few nuts, and mushrooms, which we were enabled to do through our partnership with Sarah. It's part of the reason why we wanted to grow, try growing mushrooms in Indianapolis is not many people were doing it. We had a partnership grant with three other farms in the city who are all pretty much under an acre in size. And we all want to explore how to grow mushrooms using waste stream products that individual farmers may have access to. So it's kind of cool every farm did something a little bit different. We focused on log production primarily, shiitake and oysters to start. We looked at a few goals when wanting to get into growing mushrooms. One was we wanted to expand our potential revenue streams here where we are largely self-supported through the revenues we are able to raise through our markets. But also we wanted to be able to enrich our space as much as possible with the diversity already of plants and hopefully insects and other kinds of animals. But I thought of it also as enriching and expanding what kind of product we could offer, specifically mushrooms being a good source of protein and we don't associate that with a lot of the produce that comes off the farm. So diversifying in a few different ways. I'd also like to get into growing mushrooms on some wood chips and compost products intermingled with some of our vegetable and perennial crops around the farm. So we'll be doing some enrichment of the soil through the actual growing of the mushrooms as well. I think small-scale urban farms that are diversified provide resiliency to the larger global food system. It also helps bring people closer to food and how it's grown. We have a lot of tours to elementary and middle school age students that have never seen how a tomato grows on a plant. And so it's an opportunity to teach people to bring people back to their roots and to make them appreciate good, healthy food. In terms of our size, also I think of our acre basically as a model slash experiment in a different way to think about agriculture. So our one acre doesn't change the world in and of itself, but we and others doing similar projects like this can throw a lot of stuff at the wall and see what is effective, see what works for our customer base, see what works for our type of soil and our space and maybe inspire others to do similar projects. And we kind of look at what we do here as growing food but also improving our space ecologically and trying to create a greater diversity in our little one acre here.