So I think what is truly valuable from a food business perspective is you typically start with your warehouse somewhere, your kitchen, somewhere, your buyer, somewhere, and The Redd. Not that everything has to be in one spot, but is a really nice spawning ground. So to speak. Or a food business to start. And that's because you can make your product in one of the kitchens, you can store your product with beeline. One of our tenants who manages the warehouse and then have it delivered by beeline. And, or be connected to the local grocery market in town, new seasons, for example, which is a big partner of ours in The Redd ecosystem. http://www.solvecast.com/articles/detail/19070-building-a-sustainable-and-just-food-system-with-emma-sharer-ecotrust-investments