 You know, cans of soup, you know, have meat in it. And, you know, there's plenty of examples of shelf stable. And it all just goes back to that pasteurization, back to that idea of, you know, 200, 300 year old technology of if you cook it and kill everything and don't let any air and bacteria in there, it's shelf stable for a long amount of time. And Hormel has actually continued. And I think they don't get the credit they deserve for it.