 or smoke that you take, you know, confit, you're taking away the oxygen that they need. So that's how it works. For produce, what you're really doing, produce is alive. People don't think about this, but when you harvest a banana, say, it's still breathing, and it has a certain number of breaths before it dies, basically. One produce industry lady said to me, listen, we're in the business of selling a dying product,