 Good evening, everyone. This is the first webinar in our spring series of local meats marketing webinars for the year of 2023. Our panelists this evening are going to be Nathan Crow from North Dakota Department of Ag and Rhonda Amundsen from the North Dakota Public Instruction. Thank you for joining us. And as always, these videos will be uploaded to YouTube at North Dakota State University Extension YouTube page after following the completion of the webinars. So yeah, as mentioned, I work for the North Dakota Department of Agriculture. I am the information coordinator. So I kind of assist producers and processing plants on understanding regulations. I do a lot of food safety training with the Department of Ag specifically for some HACCP and some sanitation and that kind of thing. And then I help develop some of the important documents that are required for official inspection and help with some of the customer facilities to understand their slaughtering sanitation needs and those kind of things. Our program, it's a relatively small program for a state, but we have 15 employees. We've got the director, Dr. Groundall. And then we have two senior inspectors. We have a compliance officer, David Slack. He's the one who sends out the letters to those that might be producing and selling meat and don't have their proper licensing or that kind of thing. They get to meet Dave Slack. And then we have 10 field inspectors, one myself, the outreach coordinator, and we have an admin assistant. In North Dakota, we have 10 state slaughter plants. So those are operating under state inspection. And then we have 11 USDA plants. Direct marketing meat. That means that you're selling directly to the public. The direct sales of meat cannot be sold unless the animal was inspected and passed by either state or federal inspection. Which means that there was an onsite inspector there who inspected that animal before the slaughter. And then we also watch the slaughtering process and then we inspect the carcasses thereafter. If everything passes muster, then we stamp that carcass. And then once the carcass is stamped inspected and passed, it can be further processed under a couple of options. It can be processed under retail exempt at which the facilities can sell that meat to the end consumer sales shop. That'd be like your butcher blocks, your 3B meats or meat by John and Wayne. They're selling meat that was previously inspected. They're just processing it under their retail exemption. Or that meat can be further processed for the guidance of the government. And that is stamped inspected as well. And that can be sold by the pound to anybody for any use. Aside from the limitation of state inspected products have to be sold within the state. Federal inspected products can be sold anywhere for any volume for any use. Poultry sales is a little bit different. We do have inspection authority over poultry. Most of the people that sell poultry in North Dakota are actually they raise the poultry for themselves and they slaughter the poultry. And if you slaughter less than a thousand birds per year, you can sell those slaughtered birds to the end consumer. And there is no inspection except for just a couple random. There's just the registration with the Department of Agriculture and you just have to keep a little bit of records on how many birds you're slaughtering per year and who you're selling to. And then just maintaining sanitary conditions of when you are actually slaughtering. All the products have to be labeled correctly if you're going to be selling to the end consumer. Most of the people are taking their products to the inspected facilities and they are responsible for labeling. So the labeling will actually be developed by the plant and the plant is required to submit labels to their inspector or to USDA for to support any kind of claims that are made. So if they say that it's grass-fed or if it's kind of humanely raised or organic or non-DMO, anything like that, that has to be supportable. And they have to have documentation that discusses how that animal was either raised to meet that requirement and how they treat the animals and separate those products within the facility. So that there is no conventional meat that is blended or mixed with the meat that is under that claim. So the facility has to have their own separation requirements. Producers that are selling meat under, you would actually get a license through the Department of Health that has jurisdiction in your area. So there's a couple steps to getting a meat tail license. First, you got to figure out who's covering your jurisdiction. We have the Department of Health and Human Services covers the entire state. If there's local jurisdiction, it's typically going to be a couple county region such as First District. There's the, it's form of the Custard. I think it's West. There's a healthy unit and it used to be called Custard Health. I forget what the new one is, new name of it, but they cover three, four county area. And then there's a couple of cities that provide inspection and provide licensing for them. And then you would contact them, discuss what you're planning to do. And typically you're going to be registering for a low risk license in which you can only receive fully packaged meat. You can only store it as a frozen product and you have to sell it as it is packaged. And then you submit your application to them and then you get inspected by the local health unit. And then there's the breakdown of the districts, the licensing jurisdictions. So there's, as I mentioned, there's about five different healthy units. The Custard Health actually has a new name, but I just found that out today, I guess. And so if you're in the red counties, you'd actually just call the Department of Health and Human Services and talk to the food and lodging and get a license through them. If you're asking for a retail license, you have to discuss any kind of construction and zoning issues that you may have. If you are building a facility, you may have to apply for local requirements. A lot of places will just have some space built into their shop or on their farm, something like that. But if you have a trailer, you want to haul frozen meat from area to area, you can also submit that plan and get a license for a retail vendor, essentially. Submit your plans to the local health unit or the Department of Health and Human Services and they'll review it. If there's a one-page document that they discuss and you fill that out, it covers what you are planning to do. They ask you to at least verify what kind of equipment you're having, what you're using for storage, and how do you display. And then they will probably ask you for a label from your processor just to verify that the label is properly developed. It has the stamp of inspection on there and that you can support that you're getting federally or state-inspected products. And then they will do a review of your facility and you will do a... The final inspection licensing is $110 legally and each health unit may have a different fee, but once you get that done, you're done. You have your license, then you can sell frozen low-risk products. The health departments typically are going to be at inspection every other year. They're just going to look for your product storage, make sure everything's frozen, make sure you're monitoring your temperatures, make sure that everything's coming with the stamp of inspection on it. If you're going to a vendor show or something like that, you would have to get a license through each at the site where that vendor is. If there's another local jurisdiction that covers inspection such as Fargo Public Cast or if you're going to Bismarck and you live in Minot, you go to a Bismarck show, you have to pay Bismarck's licensing fee and usually they have a reduced fee. They might have a weekend fee or something like that, but you still need a license through them. I have a couple of contacts for the Department of Health and Human Services and the Department of Ag. So kind of breeze through that pretty quickly. So I will answer any questions or we can move on and I'll just kind of add to the discussion as I need to fill in any kind of the details. Awesome. Thank you, Nathan. Absolutely. So we will now hand it over to Rhonda and Amason and she'll take us through some of the regulations that comes to selling local need to school systems. Okay, are you seeing my slide, Isaac? Yep, we're seeing it. Okay. Well, thank you so very much for allowing Department of Public Instruction to help out today. As Isaac said, I'm Rhonda Amason. I'm the school nutrition programs manager for the child nutrition team with the Department of Public Instruction. I've been doing that since 2018. I was a food service director before that and so really good familiarity with the rules concerning school meals. Let's see. There we go. Okay. My through this slide in is about that it's happy beef month. It's the month of May and our schools are all doing the harvest of the month this year. We sent them posters for nutrition education in their cafeterias. This is beef is ending up our school year. The beef commission has been very supportive in sending out aprons and cookbooks and branded utensils. I just love it. But we are planning on doing it again next year. So if you've got ideas for harvest of the month for nutrition education in the schools, we'd love to have your ideas. And our email is dpi cnfd and that stands for child nutrition and food distribution at nd.gov and I'll give that a little bit later in the slides as well. So I have three slides on the rules that cover selling local meat to the schools and the first one is that our schools have to follow proper procurement. We have three levels of purchasing that the schools have to comply with and this is all in the federal code because they're using federal dollars to purchase their items. So the first level is a micro purchasing. So anytime they purchase $10,000 or less from a vendor and I think that will be what they're using for most local meats in our rural small schools. We call this a spread the wealth procurement type where the school can go out and search for the product that they're looking that they need to use in their school menu. But they need to find all the businesses that are available to send that in for them to procure and then they need to rotate through those businesses. In our example of local meats, they may have found two producers within the geographic location that they're looking for that can provide them the ground beef or whatever meat they're looking for. And they need to rotate. They need to spread the wealth, the federal dollars between those businesses. We have the second tier that's between $10,000 and $50,000 purchased with a vendor. There we need three bids and a buy where the school needs to put together their specification for what they're looking to buy and then seek a quote from at least three different places for that item. And there in this mid tier, they're required to go with the lowest purchase price for this item that they're going to purchase. And then we have the last, the largest amount spent with any businesses over $50,000 at the federal level it's $250,000, but North Dakota is as much more restrictive so over $50,000. The school needs to put out a formal request for proposal. In this type of procurement, they, they need to consider price but it's not the only thing that they're considering in this proposal. But I think for the most part, it's going to be that micro purchase spreading the wealth that will use with most of the local meat purchases. We also must put together that specification. And usually we see for a meat and it's usually a ground meat being used in a school, they'd love to use a roast or tips or whatever you could provide them but our budget is pretty skinny. So for the specification, we're looking for a meat to fat ratio for ground beef. It's usually an 8515 and I'll explain a little more about why we use the 8515 a little bit. The 8515 a foods that it comes for our commodities as packaged as 10 pound chubs on four to a case that can be definitely negotiated. I think there's quite a few schools that are looking for smaller amounts so they're not wasting as much meat when they're only need 10 pounds and here they're opening up 10 pounds chubs for their recipe. They might put in 100% meat, no additives organic, things like that, definitely negotiable but the school needs to write the specifications. The next one is the food safety aspect. And Nathan I learned quite a bit from listening to all of the process in the inspection. I am the one that reads all the health inspection reports for schools. And the health inspector has caught a couple schools that have been using some meat that does not have this USDA or state inspected stamp on it. And that's one of the things that we need. I didn't realize there were several levels of inspection but whatever comes into the school has to have this inspection stamp on it. The school also has some receiving procedures that they need to make sure they're doing. And one of the things isn't necessarily in the federal regulations but you're going to have some frustrated cooks if you try to show up between about 11am and 1pm when they're trying to serve lunch. I definitely had some of that in the kitchens that I oversaw when a delivery driver would show up and try to get their invoices signed and people are running around trying to get hot food on the plate for the kids. You need to find a mutually agreed time. We're also looking for clean containers and packaging. And I'm thinking more of the local foods from the fresh produce side but we also need packaging that doesn't have blood on it and that any tubs that you're bringing these packages in are clean when they're coming into the kitchen. And this cook is required to stamp any item that's coming in that's supposed to be in the cooler or in the freezer so that she can record that as part of her passive process for receiving food. The last rule that I wanted to look at for schools in the use of local meats is our federal meal pattern. Schools are very strictly regulated on what they have to serve to the kids for each one of the meals. It's in the code of federal regulations. And so there is an option to serve meat at each meal but breakfast and the after school snack program meat is an option it's not required. We're lunch meat is required daily and our kindergarten through eighth grade must be offered a minimum of one ounce of meat daily and our high school kids the night through 12th grade need a minimum of two ounces of meat daily. Now they are being offered these things, particularly at the high school level. You have to have this menu but the kids don't have to take meat, they don't have to take milk, they need to take three of the food components that are offered, and one has to be a half a cup of vegetable or fruit. So meat may or may not be on their plate but they have to be offered it anyway. Another little rule about meat in our program is that any one meat type can only be served three times in a week in a normal five day school week. So every year we'll get one or two phone calls for people saying, can you make that school stop serving so much chicken. As long as they're only serving it three times a week, they're okay they're following federal rules now they could be serving pork, we're hoping they're serving quite a bit of beef to support North Dakota producers. And then we have meat alternates in the form of our nuts and nut butter, the cheeses your yogurt cottage cheese even eggs are all considered in that meat alternate and can be served up to three times in a week. Then the last rule that I wanted to just shine a light on is the standardized recipes that must be used in the schools. These recipes need to identify the exact ingredients that the cook is using the equipment the process for putting the dish together. And then the calculation of how much meat or fruit vegetable or grain is in each serving. And I bring that up in that if this is a hamburger dish. Most of our standardized recipes are based on the 8515 ground beef and if you're using something like a 93 seven meat to fat ratio that'll change the amount of meat that's in each serving. Now, it's an easy calculation but it is another step that they would have to go through. But we, we can get that done for you if that's what you guys agree on between producer and this school kitchen. I wanted to tell you that we do have a new farm to school specialist on staff now she should have been here today but she's already up and running with her programs and I think she's in Fargo with a garden class tonight. So, Amanda Olson is that new specialist she came on board in February. Her job objectives are to be a liaison between you and the schools to try and help train our food service directors, as well as farmers get you both on the same page so that you can get the deal done. She's got a lot of events planned she's got resources out on our website already. And the last thing I wanted to point out that she's also working with the daycares and that would be another market for you, a small market but it definitely is a market for local meat is the daycares. Now, her contact information if you want to email her is amolson at nd.gov and her contact or you can email our office or call our office where you will also find another set of teams along with myself that can help you with any school contact information. If you're working with your local school you probably know the food service director or the superintendent, even the school board members have influence on what served on the menu. But if you're looking at expanding your marketing area, give us a call and we can get you the contact information for the administration and food service director of any of the schools. And finally, I wanted to mention that in the recipe development. I'd love to see each one of you putting together your favorite farm recipe your favorite family recipe that you're using your farm products in. And you could send that to me or any one of our team and we can help scale that recipe up and get it in a form that the school could use and do that calculation with how much meat is in each one of the servings of your recipe. And then you could use that as a marketing tool to your school so just thought that would be something helpful for you as producers. So that's our farm to school program I needed to put our non discrimination statement in to say that we don't discriminate again and anything for our school meal programs. And then our website, if you go to Andy.gov, the website. We're underneath the government tab in state agencies, Department of Public Instruction and the tab districts and schools will get you to the child nutrition website where the farm to school tab has a lot of great resources and I know Nathan that you have a new person on staff to who's really updating your website on the Department of Ag for local foods and that we can tie those together. So, thank you very much, Isaac I really again appreciate being here and helping out with this presentation. Awesome. I really appreciate you and Nathan both joining us this evening. We did a wonderful job covering regulations and then also different way to get local North Dakota produced meat out into our communities. Now, we'll be opening up for questions and you can either submit through webcam and ask out loud, or we will take them through chat if you don't have webcam or don't feel comfortable speaking. In other states they've regionalized things so that you don't have to get county to county permits. Is there a movement under foot in North Dakota to get that established so that you're not sort of taxed out of the, you know, food trucks and other things really have a tough time going county to county because of all the fees. Is there a movement to get that regionalized. Um, no, there, I just talked to the Department of Health and Human Services today and we were just discussing that there is a bit of a fractional division between their jurisdictions, but they're, they're not really looking at each covering each other's territory so we're kind of focusing on what they do in their area so that everyone in your county knows what you need. But yeah, when you start moving from area to area, then it can be a bit of a, it can be a bit more difficult to kind of parse the requirements. But like I said, it's pretty simple to just call up those, those help units and just see I don't, some of them may have just a weekend pass and it's not terribly expensive. But if you're in any of those red counties, one, one license will cover you for any one of those red counties. So that Department of Health and Human Services does cover probably 85% of the state. Thank you. Yep. All right. Does anybody else have any questions for Nathan or Rhonda? Rhonda, is there a movement underfoot for other alternatives such as lamb or goat in the school systems? I was just talking to Isaac before we started the webinar that I have only tasted lamb one time. I don't know that it's even available on our school food ordering system. So local foods would be great to get into the school so that everybody will have that taste as they're growing up and develop the market that way. So in answer to your question, there's not a movement, but that is something that Amanda could help out with, I think. Well, I have a recipe that is for lamb bergnon and it only includes about four bottles of red wine. That would have to be above junior high then. Probably cooked well so that the wine disintegrated. We have a question from Dr. Hoffman over here in the chat. Rhonda, what feedback have you had from school districts producers and youth with increased North Dakota local meats? You know that the kids are definitely noticing when they are getting local meat in the school. I remember when I was a food service director, I always hated making the fish having a fish day because you could smell that through the whole school. Well, you can smell local meats. Isaac, you and I were talking earlier about the different flavors, almost different textures of local animal meat versus what you're getting off of the distribution trucks or even in the commodity program. And so the kids are definitely noticing it. The kitchen staff notice it. They have done some internal studies where they're getting better yields off of locally sourced meat versus what they're getting in from commodities. And the school staff are much happier with it as well. So it's a great program. I hope we can keep it rolling and and growing. Thanks for the question. That was a good question. I guess, one of my questions would be what, what tips would you have for producers to reach out to their local school districts. Do they just cold call or what would be the best method and route to go about that? First of all, if the producer has not contacted their local school, that would be the first step. And I would bet they know somebody in that school, whether it's the janitor or the school board member or the superintendent or even a teacher. And get that step moving into the school. Cold calling works definitely. And you'll have to do that with those schools that are outside your area. But as I said in the presentation, we have all that contact information. So if you want it, please give us a call and we can hook you up with that information. But yep, it's first is to find out who you know in the school district and, and start from there. And we are trying to help our cooks and the school nutrition professionals understand the process of procurement of using local meat. They haven't used it in a very long time. Because of pricing commodities they were always way easier to click a button with the commodities rather than go out and try and find the processing facility that was would be able to provide them the amount of meat they need over the school year. So yeah, getting finding who you know in the school is first but then I think you can do some cold calling with the school cooks. Awesome. It looks like we have another question from Dr Hoffman in the chat. Nathan, who should we best contact. If we want to develop an onsite harvest location for North Dakota Department of Agriculture. Is that a possibility for licensing. So, as far as if you're going to sell me it has to be slaughtered at a state inspected facility. So that is directly covered under my or the division that I work for and I am typically the first call that I received those first calls on people having just the no understanding where to start and I help them start from there and we discuss facility we discuss paperwork we discuss any of the licensing requirements with the health units which if you're just selling inspected product you don't need it but if you're going to sell retail. And then I also help kind of facilitate you know when you're looking at building a facility. You're also going to be talking to the sanitarium in your in your local county to talk about wastewater management. How are you going to handle your butcher waste. You have to have that properly taken care of so I covered a lot of that commerce that initial conversation and get you all those documents and understanding of where to go with that. And then kind of give you your homework, but you need to kind of look into and and then I help, especially if you're going to do onsite for inspection. That's where I really get involved with the food safety training I do one on one half of training sanitation standard operating procedures GMPs, I covered all of those as well so that we get the basic understanding of where to start. And at that point we we get you introduced with the senior inspectors and they cover the rest after the building they do the facility review. They look review those plans and then once everything's up and running then it's you and the inspector and then you're off. You're under inspection making a slaughter and processing so it is a possibility for sure and I'm more than happy to have conversations and talk through everything required from the ground up. Thanks for that answer. Nathan. Do we have any other questions from the audience. Don't hesitate to speak up or send send a message in the group chat. Got two phenomenal individuals here to answer questions from everybody. Oh, we got another one in the chat. Nathan North Dakota has developed the broker option for meat processing plants. This is new to processors. Could you explain how the relationship with producer to consumer could be more convenient. The broker. It's essentially a if if somebody wants to buy a half an animal and they don't know any producers they I don't know. I don't know the front end of a cow from the back end of cow I don't I'm going to go to my butcher and the butcher. He typically has a good relationship with several producers that he knows he knows how to judge his carcasses. So he knows who's got good meat. And so the consumer customer can go to the butcher. Give him the the money and say can you go find me or source me a an animal which is purchased then live with that money and then they provide that slaughter service. So the broker service is more of a a custom exempt option. But it certainly could work for even for schools that they if a school wants to go to the butcher and say I want to purchase local meats for whatever event they can go to them and they can find a producer who's got excellent quality and purchase that animal and make that deal. So that's kind of a good relationship is working with your processor the butcher because everything has to go through either a state or state or federally inspected slaughter facility. So that's kind of the limitation of a lot of producers is they've got a few animals and they can't get a processing slot. So that's number one thing if you're not doing a lot of volume you've got to plan ahead and you've got to get into a state or federally inspected processor who's willing to do some of that. And go through processing inspection to so you have finished fully inspected product. So it is a conversation have with your state inspected processing or your federal inspected processors. All right, I actually have a question building off of that. So when a lot of people think of buying that custom exempt carcass. I know in my personal experience with people back home they're worried about having to buy a whole cow or land. Can you explain the regulations on that breakdown that they don't have to necessarily buy a whole animal. Yeah, so prior slaughter that animal has to be sold to the owner. It does not specify how many owners that animal has to have. So most places will do haves but if you don't want to do haves we have seen broken down to quarters is very popular. Or even down to eights processor gets a little like eights is kind of a lot to juggle. So typically you're going to be at quarters and then you'd actually have one animal with four owners. And that's perfectly fine as long as that animal was paid for the producers paid for that animal on its live wait before the slaughter. That now belongs to four different owners and then they can go to any processing facility under custom and the process for their to their specification. And so I going further on that. One question I've gotten at extension events is you have to exchange that ownership title before the slaughter of the animal correct. That's that's the letter of the law yeah the ownership has to be changed. And then typically the the butcher will get the the animal and the the name of the owners. So that's when it's delivered you can a producer does not have to give the animal to the new person they can deliver it on behalf of the new owner. And take it to the processor and then just give the processor the names and contacts so that they can contact call up the new owners and ask them what they want with their cuts so. But yeah the it's it's typically going to be a. One is for the ownership change producer is going to get paid and then the process is going to get paid for this service of slaughtering and processing. Thank you that that should help answer several questions I've at least gotten in the past. Thank you for the question from the chat. Rhonda, who is it best to first approach. Maybe the school board or who's most appropriate to start discussions with as a potential supplier for farm to school. The school board. They're actually the ones that are signing the checks to pay for all of this but I actually would encourage the superintendent, the administration, or the food service director, as your first step, if you're doing a cold call as I said if you know that school I would go to them first and see how you can work with the school but superintendent makes all really the big decisions. And when you think about it, using local meat in schools just makes sense for the schools you're keeping the money in that local community you're keeping the kids in that local community so the superintendent is definitely going to be on board. The food service director. Sometimes we've heard that they're not as willing to work with the local meat program, a lot of them are, but we have heard that a few are not because they know they can get it easily off the this distribution truck so it'll be a little bit of a change in how they're operating their kitchen. If they're not searching out for local meat already so that encouragement from the administration will be helpful so that's where I'd start if you're doing that cold calling. Thank you. Thank you that that good insight. I will second the superintendent because I've gotten a few calls from school superintendents who call me saying that they've gotten calls about I want to, I had a producer call me and they want to sell me an animal and I go. Well, I can tell you how to get it inspected but I didn't know that the requirements for the schools and now that we've gone through this and I've got Rhonda's contact and and Amanda Olson is now it'll be a definitely helpful and kind of getting to together there to make this happen. Right because custom exempt is not eligible for use in the school currently. Correct. No. Awesome. Thank you. Is there any other questions that we have from the zoom audience. Nathan, I'm looking to sell state or USDA inspected beef to my local brewery and cafe. I'm in a North Dakota Department of Health division inspection county county is the low risk food establishment license application, the correct application that I need to fill out. I don't work for the Health and Human Services, but it sounds like the right one. It's, it's the food and lodging. I just, I just contact them 701 328 1291. But yeah, no, it's you need a license through them. And I think the low risk one is is a requirement for just frozen storage and frozen sales. And then you're receiving it as I'm inspected. Yeah, you can sell that to anybody hotels. You can sell it to restaurants you can sell it to grocers, because it has that mark of inspection on it. You can't further process it you can't break out packages and repackage or anything like that but once that once that block of meat has a stamp of inspection. It can be sold and resold as many times as you need to get it around the state or whoever wants to act as a distributor or sorts. Then we had another question has for you Nathan, has there been any increased interest with poultry merchandising in North Dakota, and how's that going so far. We don't have much for poultry. We have, we don't have any inspected poultry profit flotters for poor inspection purposes. We've had an increase in producer growers individuals just slaughtering some backyard poultry selling to farmers markets you can do that under the cottage food act. And we've had an increase in direct to consumer poultry. For sure, but I'm waiting for one of these facilities to pop up and start and want to get inspected just poultry processing and we'll get them everything they need to know to do that so that's again, it's the inspection need is there and that's the requirement. So, if anybody's willing to open a facility I'm more than happy to walk them through it. That would definitely be different facility in North Dakota. Right. We only have one custom exempt to poultry slaughter and a couple of larger 20,000 under is still a custom product but what we have in the chat is with the shortage of eggs where there are a lot of egg licenses issued this year. Yeah, I've gotten a lot of more applications for egg license. You need an egg dealers license to sell wholesale eggs in North Dakota direct to consumer. If you're just if you have backyard eggs and you want to sell to your neighbor and your friends and to the end consumer, you're exempt. There's been a lot of egg licensing but yeah there's been a there's been a pretty steady increase on the number of egg dealers in North Dakota. So, I cover that as well I have to dairy inspectors that go out and do those egg inspections so anything you know with egg inspections, give me a call. What are some advantages of getting that egg license versus just selling direct to the consumer. Right. The, the egg dealers license provides that proof of approved source approved sources the, the words the health department requires for anybody to stock and sell food out of their retail establishments. So, it has to come from an approved source and I, my license through the Department of Health, the egg dealers license is that approved source. So that gives the option to sell your eggs to restaurants to diners to grocery stores convenience stores, anything like that gives you that marketability of selling your eggs to wholesalers. Yeah. Awesome. Thank you. Do we have any other questions, there's been some really good discussion so far. Well, I'm not seeing any will give a few seconds to see if anybody wants to join from the zoom audience and, like I said you don't have to speak out loud or show yourself you can send us a chat, nothing wrong with that. But, well, we don't have anything currently. It's been a pleasure having Nathan and Rhonda walk us through this and give us some good contact information of who to talk to and how to get local meat. Legally out to our communities and keep yourself within the bounds of the state regulations. Any final words from either of our panelists. I really appreciate the opportunity it's always good to help clarify things so that you know people understand where to go and a lot of people they just don't even know where to start who to call, and then they don't get going. I'm kind of want to be that person to start that ball rolling. So give me a call. I'll let you know what you need to do. Kind of help put out those viewers and we need to talk to you so that you can get the ball rolling. And it's always good to put a base with the name so it's good to see your face Nathan. Yes, and for schools and remember day cares as well we are a market for you, as long as you go through Nathan and get the right stamp of approval so thank you so very much. Absolutely. Well, thank you guys. Once again, this has been a have the conclusion of our webinar tonight over regulations for selling local meat in North Dakota. Next Tuesday, at seven o'clock the same time we will be having panelists go over building a contractual relationship with your processor and some of the struggles and tips that they've learned over the years and what they can give insight to producers on how to develop that very important relationship.