Can You Eat Nowadays, Dot Com?

When you guys develop the recipe, who is doing the work that we're using third party consultants? Who has dominic the guy coming o n cam ba, power gill. We also worked closely with one of our advisory board members named bill amudis. Bill was the head of external innovation at cargill for many years and now he runs the north carolina food innovation lab. And then we've been working with buler a, the worlds experts in extrusion. I'm not sure if your familiar mike, but isa is a wild, wild west, a pretty wild approach to turning proteins and fibres into analogues. It's like the scale thiss,