Part of what we've been doing is about the immediateness of it. We're pretty grassroots. We're at the community level, so in anything that we're doing, we're leaving enough meat on the bone to include community. We're not operating any facility or hiring any facility to do that, so everything that we're doing is in-house. But we definitely are looking to preserve things as much as we can to create that kind of link.
Some of the things we're doing are canning moose meat stews and that sort of thing, where people can have that in their space. They have access to that and it's accessible. It's easy to obtain. It's easy to use. It's something they enjoy. We put the love and the pride into cooking it in a certain way.
Again, we're pretty grassroots, but I think the other side of that, again, is going back to the school food. There's a movement in New Brunswick of using schools as a facilitator of that process, and distributing through the CANB, the organization in New Brunswick. That's something that we connect to, but, again, I think schools can be used, especially in rural Canada and on reserve.