 There's nothing like the old way of slow coaxing out what you're trying to do. You know what I mean? Like, sure, you can throw some chuck roast in it and still have a pretty decent beef stew at the end of the day, but there's nothing like putting it on at night in the morning and then eating it at night and it just really got everything out of it. So it's funny. Then I saw something about one of my articles was about using more fermented ingredients. Yeah. And we just had black...