 It looks like it's almost done, and it's done. You know, stop right there. And also in the book, you'll find things like, you know, as we get into the cold months, San Francisco, Chapino, New England, clam chowder. This is good stuff. All right, where can we get the book? At bookstores everywhere? I hope so. I hope so. It's the Hog Island Book of Fish and Seafood, Culinary Treasures from Our Waters. The author, our guest, John Ash. Check it out at his website, chefjohnash.com. Thank you so much, Chef Ash.