 but it's about making it economic enough to make it an industry, an industry that could eventually challenge the conventional meat industry, which at the moment it is nowhere near doing. I mean, Greer, you can see the political divide a bit in America. There are a few restaurants, I think, but in San Francisco and in Washington, where the environment matters a lot, I think, to savvy voters there, where they've served some lab-grown meat. But what about here in Europe? What's happening in a country like, say, Italy?