 I mean, there was a lot of problems back then because they would make the cans too big. And so they couldn't cook the middle. So there was botulism and there was problems with, you know, spoiled middle and the outside was good. And so eventually through sort of, I don't know, his brilliance, Hormel, he came back during World War II and said, basically, like, we put it in this smaller size, you cook it for three hours, you get a top that you can open. It's a way of preserving the meat, a pasteurization that keeps it shelf stable. And that was really like,