I think there are ongoing challenges from a regulatory perspective. When we are able to harvest more food and when we are able to provide for our families, that doesn't necessarily always extend to long-term support homes or educational institutions where there are regulations, whether they be federal, provincial or territorial, for food consumption and food safety, which often don't take into consideration any respect for Inuit-specific food preparation and considerations for food safety.
That has been a huge challenge for us in producing sustainable traditional food businesses, because we get into the regulatory issues right away, where the way in which we prepare our food isn't necessarily recognized by the institutional standards.