 Mike, it's a sunny day here at Casco Bay, but we're talking about fog. What's that about? Well, we are talking about fog. So fog stands for fats oils in Greece and it's an element of our sewer use ordinance for containing and protecting our sanitary sewer system from major intrusions from predominantly grease and fats from cooking processes, industrial processes as well. And what kind of damage is that due to the system? Well, it can be actually significant. Excessive amounts of that material in our pump stations can cause premature failure of our pumps, higher maintenance costs, certainly for cleaning. It also mostly can cause backup in our sanitary sewer lines and lateral lines to properties, which can be very damaging as well. And how much of a problem is it? I mean, how much grease accumulates in the system over the year? Well, for instance, in the past year, the Portland Water District just as an example of the treatment plant that's behind us removed something like 50 to 60 tons of material at a cost of around $60,000, that was not anything that they could process here at the treatment plant. So you multiply that times a series of years and that expense is quite high, combined with the the potential of any sewer backups in different parts of the city where people are using excessive greases and oils in cooking or in in their process can be really really damaging or really a problem for us. So let's talk about restaurants and food service institutions first. What what do they have to do? Well, so restaurants and food preparation establishments are required to have a system where they can control and contain their greases and oils before it enters into the system. So it can be, in our standard model, our standard case is in is an in-ground 1,000 gallon tank that basically all the plumbing from that kitchen goes into and all the heavy or the fats are separated from the from the water discharge and that material then gets hauled away separately. There's also other devices dependent upon size of the restaurant and the kitchen space. We also allow under under the counter under the sink structures that provide an automatic separation system so that the the greases and oils are captured again before it goes into the system and that too has to be cleaned out on a regular basis. What about people at home? They don't have to buy this equipment to work to do it. Yeah homeowners don't have to purchase the expensive equipment, but what they can help us with is basically a collection of their grease and oils when they're cooking it can be in an old coffee can and basically they can set that aside let it solidify and they can discharge they can throw that away in their weekly garbage. We can take it in the in the blue bags and haul it away. So it's pretty simple and it also protects their plumbing and their sewer lines for their residential properties. So the grease is better going to the eco main than it is in the sewer system? Well, definitely it is absolutely and if people want more information about this program or things that they can do where can they get more information? Well, we have staff through the Department of Public Services. Frank Bransley of our staff is one of our technicians that it's involved in answering questions from our restaurants and other industrial users. He can be reached at 874-8801 and be glad to provide more information for you on that as well.