 Then we started doing our research into juice and realized, well, if we want to be competitive and have the highest quality product, which was really important to us, we have to do cold press juice. And then we start looking into cold press juice. Now, what is cold press juice to the novice, me, in the room? Yes. What does that mean? Cold press juice is basically where the juice has never come in contact with heat. Heat is what compromises the quality and the integrity of the nutrients. So the vitamins and the minerals and the enzymes, if you have cold produce and it goes through the temperature control the entire process. So the produce, the washing of it, it goes into a grinder. That's just another layer. Another layer. It's like to keep the produce cold. That's kind of our little secret, what we do. Okay. We're crazy. Everybody knows it now, but yeah. What kind of heat are we talking about here? So the motor, the heat from a motor of a juicer. So you know how like when your blender is going for a long time, it gets really hot? Sure. So you're juicing it and the heat is what kills the nutrients. If you get juice on the spot, you get the foam on the top of your glass, that's organization. And that's just from the high rotations. I love it. I've never known what that was from. So much. I just thought it was, yeah. So you see that? That's a no-no. It just cuts the shelf. You have to drink that immediately. If you're going to, if it's nutrient loss. Okay. Gotcha. But if you, you can't take that. Is it because the heat now starts to process, like it starts to process it? Like the heat basically cooks it? The heat just initially, you know how when you talk about pasteurization of like a Tropicana orange juice, you're basically heating and you can have all of the nutrients of the orange juice. So you end up with, you know, yes, it'll show vitamin C and stuff on there. But really once something goes through pasteurization, you're not getting to help. So the slower the grading process and then what happens is, you know, lots of different technology, different systems that do it. But essentially it's a cheese cloth that you then have to hold presses that press that, and then the juice comes out the bottom. So you want it a slow grading process of the fruits and vegetables. And as companies get larger, what they tend to do is to cut back on costs. They'll do all the kale, all the spinach, and they'll, they'll fill by percentage. And so it's still technically compressed, but what we have always done from the start of our business is we small batch. That's just also going back to, that's the only way we knew how to do it.