 We source like five different kinds of chili because we have a chili from Thailand. We have two types of chili from China. We have a type of chili from Korea. And that's just like the way that we approach things is like the flavors need to be spot on or at least they need to be really made with that intention and that care. But then on the other side of that is it just makes things more complex. And you know, if something falls through it's not like we can just pull any chili from wherever and substitute it, right? Like that's usually kind of what causes some of the stock outs or like just supply chain delays and stuff from COVID. You know how the hell did you even manage to do this? Because first of all, to import a, let's say container to let's say Vancouver where I live it used to be like a three, $4,000. Now $12,000 times three times four. And on top of that logistical timelines, three, four months.