On that end, the good-news story here is that if somebody wants a specific type of barley, there is the freedom to have it contracted directly. If somebody wants to create a unique craft beer and wants a specific type of barley—a heritage type of barley, anything along those lines—they can contract that to be grown. It is a local-food story.
I always laugh; quinoa is the “grain of the moment”. It's really nice, and we like quinoa, but barley is as healthy as quinoa. It's an awesome local food, and that's one message I'm hoping we'll be spreading the joy of—unfortunately, not before Christmas—early in the New Year because we have a cookbook coming out.