Most people recognize it as a good food source. We don't know whether we're getting it from Alberta, Manitoba or the U.S. It's just like wild rice. We think about wild rice, but we also have to think about wild rice being a valued commodity like Parmesan cheese or champagne, because it does belong to indigenous communities and it is a huge export with a restorative component to it.
Did I answer your question? I don't know if I'm going on. We have to contextualize most of what we're doing and make it specific to the regions, whether it's bison on the plains or wild rice in Ontario or Manitoba.