Thank you, Mr. Chair.
It's good to see you. You all do a tremendous job. As you say, it's always about labour and timeliness on best-before date product and best-before hour product, really.
What type of strain does it put on you, in that part of your processing is seasonal? As you said, you get 75,000 pounds of lobster in and you have to deal with it. The other part is almost annual, in that you have farmed mussels and oysters, and so on, which is good because it keeps your processing open year-round. The stress of the seasonal, then, on top of the farmed, how do you deal with that?