So maybe, Chris, before we even get into that, what's your typical day like in the food service supply chain as a supplier?

Oh, it's a walk in the park.

Certainly is not that.

I mean, as for being a food service supplier, it has certainly been challenging over the last several years, from finding that customer base that is certainly looking for a certain product, but also balancing supply and demand, looking at production schedules, managing production, looking at the big picture of what's going on in the protein space, especially in chicken or pork or in the salmon space.

So You look at all the macro things, energy costs, food, fuel costs, all those things impact us, especially getting feed to the plants, getting containers across the water, getting trucks across from A to B.

So there's just a lot of moving parts.

So one, you're trying to look what you can control, and then also you're trying to understand, well, what's happening to at the end of the chain of what you can control, but then what does the consumer want? What does the customer want? So you're trying to manage and efficiently get your products to market to what the customer wants, but also, what are they looking for? What are they needing? Certainly, some things that we're seeing a little bit of headwind on is just kind of, uh, in the US space, and especially in poultry, that the dark meat has certainly taken a lot much bigger place in the US space than we've seen in the last 10 years.

So if I take a step back, when you talk about last mile, products coming from the plant or coming from the port to the distribution center, and that's where you kind of lose sight of it, Chris, is that fair?