Bill Meyer Show Podcast - Sponsored by Clouser Drilling www.ClouserDrilling.com - 01-20-26_TUESDAY_8AM

Episode Date: January 20, 2026

Farm Services Director Glenn Archambault digs into the reports of a new mobile slaughter house setting up in Jackson County. Will it be enough to increase local meats in local stores? D62 quiz follows, emails of the day, too.

This hour of the Bill Meyer Show podcast is proudly sponsored by Klausur drilling. They've been leading the way in Southern Oregon well drilling for more than 50 years. Find out more about them at Klausurrilling.com. Now more with Bill Meyer. Always delighted to have Glenn R. Shambo, the elected farm services representative for Southern Oregon on the program here, because a lot of politics is involved in our food right now. Glenn, welcome back. Good to have you on, sir.

Good morning, Bill. You are going to be... Great morning out there. Indeed, it is. Now, from what I understand, this is your final month as the elected farm services representative for our area, isn't that right? Well, that's what we think's going to happen. I don't know that that is going to happen, no.

Could you explain what's going on with this? Because you have been there many years, several terms, haven't you? Yes. Oh, yeah. Way past the norm. So what happened is years ago, I went to the Farm Service Agency. the office and realized, man, this place, we need to do something now or it's going to go away. So I got elected and I stayed there all this time because nobody else wants to do the job.

There's no one ever tried to run against me or any discussion. Maybe 100 people voted me in. So if we're going to get a new guy, I want to see some of that fixed. Like some of you guys out there got to sign up and do the job one year or another. Well, who actually votes for the Farm Services Director? Who does that? So the people who have a program with the USDA, you know, if the cows died, they're all out in the field, you get to vote. If you don't, then you don't get to vote.

But there's some leeway in that. And I'm not really up on it because I never was part of that system. I was just the guy that said, you know, this is a job that needs to be done. and that's how I ended up staying there. So is it kind of a facilitator? Are you a facilitator for the Grant Stream funding into the various farming activities here in Southern Oregon? Yeah. Basically, that's right.

So, you know, if the grapes are all sick and looking bad, we got real involved in things like that. The people that have sat on that position bill have tended to be very skilled and experienced. So I trust what they said and did. Boy, the grant stream funding. That was big during COVID, really big. I don't know where we're going now because we have such expensive food. That's the issue of the day. Yeah.

I was only half-joking this morning. I'm terming at the Big Mac a year. And Big Mac means that everything is about the big midterm, you know, the midterm, the big midterms, you know, coming up. Midterms are coming. Big Mac, midterms are coming. That's what we have to write down and keep this in mind. So a lot of what we see coming is through that lens, that rubric, I guess, all right?

And then there's all the moms and dads out there right now, and what they're doing is they're going to vote with their pocketbook. Indeed. Indeed, they are. All right. So why don't we talk about this interesting wrinkle? there has been a talk for a long, long time about getting a slaughterhouse or an animal processing facility brought back to the Rogue Valley. The last one we had, was that crater meat, the last one we had, the one where they now have the homeless, the homeless camps set up now.

There were actually several of them in this area, and Ashland had a couple of them. and so you know Bill this is a really long old discussion about a slaughter plant I know I mean Joel what's his name Joel Salatin he was here a number of years ago talking about the need for that if you're if you're trying to actually build your a local food source you know that kind of thing

and I guess that's right correct and you know Joel had it right you know his information was Right, but my information says if only 100 people voted me into office, we have a real shortage of labor when it comes to food and a processing facility. So how's that going to work, though? I mean, you need people to know what you're doing to run a facility like that. All right. Well, what I'm seeing here right now is that a mobile slaughter facility, they're claiming it

brings USDA processing back to the Rogue Valley. This is what, you know, I'm looking in the media stories that have been reporting this and seeing a resurgence here. And what do we know about who is this or what is this mobile slaughtering thing? Is it the boon that local food fans are kind of hoping for for the future of food in the Rhode Valley? And I recognize that hope, but I'm more of a nuts and bolts guy. And so what I got to ask is, how's that financially going to work? And where are all these animals that are going to be processed? If you take a drive to Southwest Oregon, we're not the farming place we were when we started this discussion about a mobile plant or a permanent plant.

that was a different day, very different than Mike right now. So can you find me 500 finished stairs to run through the processing plant, Bill? Okay, now, I want to be specific about this. I am not a rancher, okay? So what is a finished steer? Maybe that would be the best way to answer your question, and then you help me, okay? Well, the producer usually knows the steers, but when you get to the processing facility, the greater there is really looking at these animals, and they better be what they want,

and if they're not, they don't want them. So a finiter steer gets up to an approximate weight, is in good health, has no obvious health condition issues, is the kind of cut of meat that people want, because you've got to sell this at some point. So there's a lot of issues to come up with that I haven't seen answered yet. Mm-hmm. Do you know much about this Montgomery Meets processing, this mobile processor? Do you know much about it? No, I don't. I've dealt with the mobile farm kills of every brand and kind over many years. A lot of them have come and gone, but there's still the people that do that work, Bill, for the most, do a really good job.

Sure. I've watched many animals process. I have complete confidence in the industry that they could process. animals, and it goes to the slaughter facility, which in most cases is also a packaging facility, because somehow you've got to get that product into a package. And so that's a bit more involved than processing the animal is. Okay, so let's say that you have your cattle here, and you have 20 head of cattle, let's say, 20 head of cattle here in Southern Oregon, and you're a small operator. Okay, fine.

Then you contract with Montgomery Meats or someone similar to come down here and provide the USDA certified slaughtering facility. How do you sell it from that point forward, though? How does that work? And that's the question of the day, Bill. So if you look at one of the big grocery stores, they have a whole system, and that meat arrives through that system regularly.

If you're a small operator, it gets a lot more complicated. Because where is that package meat going to go and be stored? That's a big question. If it's out at the ranch, that's okay on very small levels. But once you move to a certain volume, then you're going to have to adapt and look just like Fred Myers. So what I'm hearing, though, is that as nice as it is, they have the services of this mobile facility. And by the way, who pays for that? Is that something at the USDA piece pays for for the certification or what?

I don't know the financial structures of these kind of things. In the big business, you know, the overhead is born by the, you know, the guy who provides meat to Fred Myers. And the smaller guys are a different subject. And the guy with 20 animals, you know, hopefully he can manage through that whole process. Bill, I just can't. I don't see the people out there and the animals to do any of this. not on the kind of scale you'd need to be. Not if you're looking to actually create,

and this is the push from what I understand. And God bless him, you know, trying to do this. But sustainable localism, local food, that kind of thing, getting more local food into the situation where not everything is brought in from a truck on the San Joaquin Valley, or in the San Joaquin Valley, right? I think that's what the goal has been to try to get something going. I don't think anyone involved in the small-scale processing facilities have been of the mind that, you know, they want to beat Fred Myers or Safeway or somebody.

What they wanted was something that was somewhat organic, was a local expert on the environment. You know, those kind of issues were real important to people, and I recognize that. You know, I wish I could snap my magic fingers and make the other issues go away. I understand why people want, they want a local beef that was grazed in the neighbor's backyard, and maybe the neighborhood shared the beef and shared the cost. I think a lot of people wanted that. We just never quite got it together to do it. Is this something which you believe will end up being more of a niche kind of operation

where maybe you have the butcher shops and the crater and the various other. local folks here. You know, cart rights, as an example, doing that kind of work, is that really going to be fulfilled by this kind of mobile slaughterhouse, or is it something different? It's going to be something different. I mean, it's going to, it has to have a clientele

that recognizes things besides just the fact that the animal is raised locally. They want it to be safe. They want it to taste good. You know, all those kind of things get real important when you're dealing at the low level of the industry. So you believe there's, There's not enough demand then to really support this? No, I don't, unfortunately.

I wish there was. Because one of the other things that's way back in time here, Bill, was when the stockyard, roughly most people recognize that were all the animals were bought and sold in Central Point. When it went away, it was a huge change in this valley because there was no place to sell those animals. Now the stockyard, that's what we now call four corners, right? Exactly.

Okay, I remember that. I mean, I don't think I ever saw it when I, ever since I've lived here that I ever saw any, any cows over there, though. Yeah, they went away. And then, you know, and we were still running loads of lambs through there years ago, Bill. And, you know, it would fill a couple of decks on a semi. A lot of lambs went through there. They didn't get bought locally and they didn't get processed locally. They went on to California in Colorado.

Where do you send your lambs right now? out of your farm? We don't. We sell small young lambs to other farms and other people. And that's because we've reduced the size of the operation tremendously. And the volume of predator issues has become enormous. So the world changed. Are you talking about the wolves once again or other apex predators?

Mountain lions and coyotes. Okay. And so the small operator, unless they're really came from that industry, they're in for a tough lesson. There's nothing like going out in the field in the morning to ship animals, and three of them are in pieces. That's going to be a tough road for some folks to feel like they want to do this. It's ugly. All right. Let me put it this way, Mr. Farm Services' representative, then.

Yep. Is Southern Oregon serious about reestablishing any credible local agriculture in any way that you can see? It's a weak effort compared to what needs to actually be done. Here's an example of something that went horribly wrong in Phoenix was when the packing plant and associated fruit went away from food and went to beverages. That was a really special building that we could have used for local foods. It didn't happen. It's gone. So that's more of the issue than anything, Bill, is that you look around and ask yourself,

what could really be done with the people and stuff that we have right now. And we could grow a lot more of local food, but I just can't emphasize how much work and troubles it is, Bill. I mean, it's really hard. Is this why our food supply has been so mechanized and corporatized, I guess? Yes. Yeah, if you look at old farm pictures, even, you know, right after World War II, you know, all these guys out there with hose and big hats on, and compared to today, they weren't getting anything done.

And so mechanization and management had to really build up. Because remember, we were also feeding the world after World War, too. So we learned a lot about growing lots of food and shipping it on a scale that we hadn't done before. But right now, getting farm labor, people that are skilled and can do it, very difficult. What happened to our ability to get farm workers from foreign labor doing it legally? Has it changed since a Bracero program? I remember the Bracero program at that point? Yeah, all of that has changed.

It always comes back to this issue. Eventually, it doesn't matter what the task is in food, it's going to get mechanized on an intense level. And that's what keeps and ups the profit is to be able to do that. And that's what also makes it very arduous then to be a, small operator. That's why everyone has to be either big or you're not existing. Right. That's absolutely right. And for the small operator at a very young age, they can hoe weeds in the hot sun. But when the guy's 50, 60, 70 years old, not happening.

Okay. Glenn Arshaba with me this morning. We're talking about the local mobile slaughterhouse, which was talked about in the media coverage here lately. And not thinking it's going to make that big of a difference, I guess. Hi, good morning, caller. You're on, holding on. You're with Glenn. Question or comment? Go ahead. Yeah, this is Angie here. I just wanted to make a comment about this whole discussion, which is, you know, absolute. We have farmers here that are produced, and they have nowhere to send them other than Montgomery to charge an absolute arm in a leg to have them butchered. And I don't blame them because it's expensive. In Ireland, we did a lot of lamb, and we did a lot of beef,

because we formed a co-op. What did you say to Angie? She's pretty passionate about this, Glenn. This is a thing that would touch your farm. If you have dogs, it's out of the farm and community. But they're going to start. All right. Angie, thank you for the call.

Let me get a response from Glenn. Wow, she's pretty passionate about this, Glenn. And she's got 90% of it dead right. Okay. There's a lack of interest. That's very clear. And so that probably, that one factor, people don't show. Nobody ran for my position.

They didn't go out and shoot the lions that were killing them in this valley. You know, there was just so many things undone, Bill. But I can't tell you to go out in the hot sun and do this kind of work. I don't see the population that exists in the Rogue Valley any longer to do most of this. But that really does put us in a food insecurity potential in the future, does it not? Or at least potential. There's potential there for it? Oh, yeah.

Or just watch the price just go up and up and up, which we've already done that. Yeah, could you hang on through a segment here, and I'll be right back with you? Because a lot of people want to ask questions, I think, and comment, okay? I'll be right back here with Glenn Arshambo. This is the Bill Myers Show. It's 835. Hi, it's John at Walburn's. Make insurance easy.

This hour of the Bill Myers Show is sponsored by Fontana Roofing. For roofing gutters and sheet metal services, visit fontanarroofing services.com. Elected farm services representative Glenn Arshambo with me, and of course he's a local farmer. And we've been talking about this, the rise of the mobile meat processor coming through town. A lot of people thinking that this may be. be leading to some kind of resurgence in local agriculture. And Glenn is saying, no, I mean, bottom line, you're saying it doesn't pencil, right? There's not enough interest in this that we would say, or then we would think, right? Just I want to make sure I don't mischaracterize

what you were saying, Glenn. Is that true? Yeah, that's right. We don't have the people, we don't, we don't have the land either, Bill. And we got all kinds of water problems. So Yeah, I'm having a hard time seeing how this pencils out. All right. I'm not saying it's a bad idea or people are bad or anything like that. No, no, it's just like this is a reality. And then what does that mean if we don't? So let me grab a few calls here.

People want to talk to you. Hi, good morning. This is Bill. Who's this? Welcome. Robert. Yeah, Robert. Go ahead.

You're with Glenn Arshambo. The problem you've got here, that lady going off and screaming and yelling, that doesn't help anything. The reason she's saying meets too expensive, well, there's several costs on that. We have fertilizers, fuels, transportation. But back to the meat, Mobile Kill, what you've got is you've got producers out there right now selling halves and quarters to people. You legally can't, you know, it's a gray area, and you legally can't do that. So it's more of a half to than a want for this mobile kill plant. Would you agree with that, Glenn, for the caller, and I'll go back to him just a second.

Would you agree? It's so like I have to? Yeah, he's got it right about the half and quarter kills, and that is going on regularly. It is against the law, but, you know, what are you going to do? All right. What we're going to do is what's happening is so you've got this mobile kill plant, and it'll be USDA inspected.

Now, once it meets USDA inspected and stamped, I can now sell that half or quarter to somebody without looking over my shoulder. Not only that, I can sell it to the, these markets around the valley. Are there markets around the valley that are looking for this, you believe? Well, yeah, I mean, I have no problem selling a half a beef. And there's plenty of people want to buy local. There's just, you know, and there's lots of, the average herd size in the United States,

the biggest cattle, the most cattle produced in the average herd side in the United States is 50 head. 50 head. That is the average in the U.S. All right. They're smaller than that. Now, this lady talking about she's a farmer. I don't know her.

I don't know how many animals she runs, but we do not have the land producers, the 300-head farms or ranches anymore. We still have some large cattle ranches around here. But her dog can go ahead and take care of them sheep just fine in a 10-acre, 20-acre field. But when I'm running on 5,600 acres, the predators are the problem.

They're one of the problems. The wolves are the worst thing right now. We've got over 20 confirmed kills up in the few calls there. All right. Hey, thank you for sharing that. Yeah, I guess that's what we're talking about. Thanks for the call. So, Glenn, that's interesting, though.

So the dogs will help with your small operator, a really small operator, but doesn't scale. Doesn't scale for the bigger, for the bigger ones he's saying, right? It can, but, you know, and Bill, and I'm speaking from hands-on. I've done big dogs and wolves and bears and all the rest of it. Yeah, what do they call those guardian dogs? You know, those kind of things? Big white guardian dog.

It costs lots of money and a lot of trouble. But I had lots of them. And I had fields of use and lambs. And my brother had even bigger processes. He used to farm on the table rock. You know, me, so we come from big ag and we said, we're dying on this. It's time to move slow and small, and we did. So, you know, I got to say, it's easy to say these things, Bill,

but to actually go out there and shoot a lion with a dog next to you, it may sound like great sport is not. It's something that there are a few people left, I think, that could or would do something like that. All right, Glenn Arshaba with me, Farm Services Director. Let's grab another call. Hi, good morning. You're all with Glenn.

Who's this? Yeah, Bill, it's Lucretia. Just coming from the other side, we lead the world in heart disease and cancer and diabetes, and obesity, and we know that every single condition, the healthy people, the healthiest people just are carnivores. I mean, they don't eat any carbs or vegetables, and we need to get the meat production back if we're going to get the health back.

We have the highest rate of child death rates and women. Yeah, you know, it's a very good point to Lucretia. Thanks for that call. And to that point, to Lucretia's point here, Glenn. you know, the Maha movement would seem to be putting even more pressure on getting a better or more robust meat protein delivery system, doesn't it, when you think right down to it? You know, RFK Jr.'s agenda? The first thing I say to the whole issue of health and food is people need to be just given a choice. You know, we can grow meat, we can grow tomatoes.

and Bill, you can come in the store and say, yeah, I like that tomato or I don't like this meat. I believe having choice is most important. And then the health issues are, yeah, it's no question about it. We've got a lot of people that have some really serious health issues. All right. Can I fix them out on the firm? No. Okay.

I can grow some of the solutions. All right. Caller, you are Amaglid and R. Chambo. Good morning. Welcome. Well, morning, Bill, Glenn. Yeah, that Irishwoman raised a point about the Extension Service that I was interested in.

In the old days, the Extension Service did serve farmers, but it slowly has become more dominant with, you know, their duty to the corporations, and that the small farmers and the needs of the region are left behind because the corporations or hogging the attention or the responsibility for the Extension Service. Hey, would you agree with David's claim on that, on that, Glenn? Yeah, the Extension Service became something else at some point in our history. You know, it used to be everything to do with USDA and farm projects at the government level was all about teaching people with HomeGuardians, you know, that came in World War II.

Today, it's hard to say what's what, because unless you're deeply involved in USDA work or all the other agents, and there's a lot of other agencies, Bill, you don't know really what's going on, you know, unfortunately. Yeah, Glenn, would you like to see the Extension Service revert to an earlier kind of time like Glenn is referencing here? Yeah, I'd like to see some real changes. All right. David, I appreciate your call, and thank you. All right, and let me grab one more. I'm just burning daylight here. Hi, good morning.

Who's this? Welcome. Morning, Bill, Steve, Sunny Valley. Steve, you're with Glenn. We used to raise pigs for the whole restaurant in Grants Pass. My daughter and a couple of her good friends were providing six pigs a month for that restaurant. and the hoops we had to jump through were astronomical, and the whole restaurant was really going out of their way to support local agriculture.

We had to take our pigs live up to Roseburg, where there was a USDA facility, and then they had to go and pick up the meat after it had been inspected. And for our own consumption, we had a local company come out and do the killing on our farm, then they would take it to one of the processing centers. But then you couldn't sell that meat because it didn't have the USDA stamp. That was just for ourselves. And we need to get the government out of this and just have pre-enterprice take over and get all the red tape and the hoops gone.

Yeah, because it strikes to me that the root of the challenge is the regulatory state. Glenn, any comment on what Steve is talking about? You know, we're talking about our food. I mean, can't we do that at a local level? Thank you for the call, Steve, by the way. Yep. You know, there's a couple things he said that really hit home to me. One of them was trucking animals to Roseburg.

Boy, is that an expensive day? Oh, yeah. And then getting the USDA stamp on the meat. Yeah, that's another real expensive day. So the truth is, Bill, I mean, it sounds like you could do that. And, you know, tough people can drive to Roseburg every day or two. It never worked. In the end, most people quit doing it, especially the USDA stamp business.

That has been such a headache, and I don't have any easy solution to it. Yeah, but it sounds like it's a system designed to shut out a smaller, more sustainable, and I mean sustainable on the business model, local food system. It seems designed to stop that from happening. Is that fair? I don't think that. I don't think that was the intent in the beginning. But that's how it's turned out, isn't it? You know, if you're going to get the U.S. You either had the USDA stamp or you can't grow locally, you know, that kind of thing.

Right. And you can't. You know, you're eventually going to get in trouble. So instead of, I mean, nothing against Montgomery Meets coming, bringing the mobile thing, that's wonderful. And I get it that they would be expensive. But the root of the the problem is that you have to have that in the first place, that you have to use that system or else there's no selling. I'll take one more and then we'll have to let Glenn go. He's got things to do on his farm today. Hi, good morning. Who's this? Welcome. Hello? Hello. Hi, go ahead. Hi. This is a different, Steve. Oh, hi, Steve. Yeah, Colleen, Steve, right? Welcome. Yeah. I started in the industry back in 78 at Midcave Meat Packing.

Most of the grocery stores around here would not be taking this meat because they don't have anybody that knows how to break it down. They're so used to cutting out of boxes that they wouldn't know how to break it. The only people that could break it in here would be like Montgomery's or until they train somebody. The only people would be like Montgomery's and Southern Oregon fine meats and one out of New Point. In the butcher shop, yeah. Yeah. Cartwright. Can Cartwrights break that down to, Steve, from what you know?

I don't know if they still can or not because they turn to more of a grocery store. I've heard different stories of how they used to be able to, but not anymore. Yeah, so in other words, even the grocery store system has changed, Glenn. I guess that's what Steve is mentioning. I hadn't considered that in which people used to know what to do that and what to do in the meat departments. And also food for less and Sherm's Thunderbird in some of these stores, they only sell choice. So that means it's going to have to be graded also, which adds in. extra cost. The people I talk to in where this meat came from is they have to pay for each animal

to be great at whether it would be a choice or standard. Boy, all right. Thank you, Steve, for the call. Well, you know, Glenn, it's interesting when you throw the phones open, the knowledge base that comes in here. I know Steve knows his stuff. I know him. It makes you really try to think, no, wait a minute. So I got this right. You, you know, You know, and I think, like Angie is a good example. I mean, there are people that are really passionate in this valley to change things. But the work to change, Bill, is really hard. It really is.

Do you believe, now this is just an opinion. Everybody has an opinion. But, Glenn, in your experience, if we were to have a benefactor, let's say, or we were to do a drive and get a proper slaughterhouse actually relocated here in southern Oregon so that local farmers and ranchers could actually get the stamp, get it at a more reasonable cost, not have to truck the animals to Roseburg for the government-mandated blue stamp. Could it be one of those things where you build it and they will come? What do you think?

Yes, I think they would. You know, one of the things that happened to all of us is life got easy. So, you know, I understand why people don't, you never had fun in the hot sun packing cattle or sheep on a truck. Right. That's a real job. You know, I think we could get people to come back to some of this, not all of it. And it would have to have the one magic item, and that is some kind of profit in it. Right now, you eat a lot of free food, to be honest.

and that's because we don't have a business sense to change this somehow. You know, people make so little money raising cattle and sheep. It's just ridiculous. And so that we have to change. If we don't change that, none of the rest is going to change. All right. Glenn, I appreciate the take on it. The outgoing Farm Services rep here for Southern Oregon.

Always appreciate your insight and being willing to talk to the folks about this, too. It's important. Thank you. Well, we'll keep at it, Phil. All right. Thank you, Glenn. It's 852. We're going to talk about food here, again, because it's the Diner 62 Real American Quiz.

You know, there, they actually have the meat already and served for you, okay? Including the half-ham special, which is just absolutely amazing for 1115, Monday through Friday, plus this is going on during my show, 6 to 9 a.m. during the weekdays. That and so much more. 7705-633-770 K-MED. If you haven't won this in the last 6. days, answer a historical question, and you could. Next on the Bill Meyer show. This is the Bill Meyer show on 1063 KMED.

Diner 62, Real American Quiz. And it was today, January 20th, 1981, the Iran hostage crisis end, or ends rather. Let's go to Jerry. Hello, Jerry. How are you doing? Good. Good morning, Bill. All right. Well, it was November 4th, 1979, crisis began the militant-Iranian students outraged that the U.S. government had allowed their ousted Shaw to travel to New York for medical treatment, seized the U.S. Embassy. Now, of course, you remember that Ted Koppel and, oh boy, a nation underheld hostage. You remember those reports every night. Yep, we sure did. It was a boy.

But when Ronald Reagan was inaugurated, the 52 U.S. captives held at the U.S. embassy are released. so it ended the 444 day around hostage crisis, rather. Now, the question for the wind, though, how many Americans were released prior to the remaining 52 being at the mercy of the Ayatollah? So how many were released before that time? Was it A, nine hostages, B, 13, C, 16, D, 19, or E, 23 hostages? What do you think? I think it was 13.

You think it was 13. You thought right. I could not remember that whatsoever. Yep. 13 American hostages released early on. The 14th released later due to an illness, leaving 52 hostages until all were freed in January, 1981. After that. Iran, by the way, released all female and minority Americans, ironically citing that these groups were the people oppressed by the government of the United States,

which is kind of funny. given the way Islamic republics tend to treat women. I'm just saying, but what do I know here, Jerry? Hang on. I do know you're going to Diner's 62 and you're going to have a great time. Hang on. You're up before SunRam. 858.

Dr. Steve Nelson sponsors the emails of the day over at Central Point Family Dentistry. Get your appointment at Central Pointefinity Dentistry.com. Freeman Road. Freeman Row and Central Point. And Dennis writes me, Bill, I bought a tray of lamb chops yesterday at a winco. I forget the price, but it was reasonable despite the fact that it came from New Zealand. Grown processed and packaged in New Zealand, shipped 5,000 miles sold at a reasonable price.

The man next to be told he buys regularly. But I'm kind of wondering here, Dennis. That makes me wonder if a local lamb producer can compete with that. And once again, Glenn talking about how does that work as we try to build a sustainable, food industry, okay? We'll have to talk more about that tomorrow here on Wheels Up Wednesday. See you then and take care. For precision and performance.