 I'm Christy Simpson. I'm a partner at the Simpson Ranch and welcome to the Simpson Ranch. At the Simpson Ranch we've always prided ourselves on trying to be on the leading edge of research and technology and wellness for our cattle. And for us that means everything from taking care of pasture to taking care of wood lots and water to actual animal health. And that's all based on research and the more information that we have, the more informed we can be and better decisions we can make to make our systems more productive. When we started off doing this, about ten years ago, we started off trying to create this Simpson Ranch chair of beef health and wellness. And I was concerned that the industry was not moving towards where the consumer was wanting beef to go. And I think this is going to do a lot to get us to that point where we've moved a long ways in ten years, but we've still got a long ways to go. I think having someone in the research chair is going to be able to get to the market, get to the producers, get to the end consumers and really share the story of how everything's produced. They're going to bring a lot of awareness to the whole process and really create awareness for the end product, the consumer, then the producer and sharing the story along the way. I really like to thank the Simpson family for their very generous donation. I see this chair as a way to tackle some issues that the industry is facing right now. And more specifically, I see the funding as a way also to fund some applied research and also to do some what we call extension work. So to reach out to the community and use this fund to go and countryside and train producers and see how we can do things better. To have a partnership with veterinarians who can speak for the industry in a completely unbiased, completely science-based research-based approach is a huge benefit to the industry and I think the industry will embrace this chair because of that. It will improve access, it will improve productivity, it will improve bottom line numbers and there's conversations to be had, there's conversations that are difficult, but so much room for improvement in all industries including the beef industry.