WHAT'S ABOUT TO DISAPPEAR FROM GROCERY STORES THIS SUMMER

Here's what's quietly disappearing from grocery store shelves this summer, and what I'm personally doing about each one.
Seven specific items. Real reasons behind each one. And a practical action plan you can actually use.

Transcript

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That's always been the game. That's always been the focus. Stock up today so we don't have to worry about tomorrow. I want you to understand something before we get started on the list. I am not here to scare you. That's not what we're about. We just, that's not what we do. What I am here to do is give you the same information that I use to make decisions for my own household so that you can make decisions for yours. Hello, everybody, and welcome to Sutton's Days. If you're new here, my name is Lisa. We are all about pantry preparedness. And the truth is that when you know what's coming, it's not scary. It's information, and information is power. So let's talk about what is going to be more difficult to get our hands on this summer. Seven items, real reasons why, and what I'm personally doing about each one of them. Item number one is olive oil. Yeah, and this one surprises people every time I bring it up, every single time, uh, because it's so ordinary, it's so everyday. You know, most of us don't think of it as something that could disappear. But I'm going to give you the whole story here. The United States only produces about 2% of the olive oil that it consumes. And we love olive oil. 2%. That means 98% of what ends up in our kitchens came from someplace else, primarily Italy and Greece. Now, here's where it gets complicated. Europe's olive harvests have been hit hard for the past several years by extreme heat, drought, and disease. Now, I have been warning about olive oil for quite a few years, but in 2025, the USDA projected a 10% global olive oil decline for the 25-26 crop year. Greece, in particular, has seen significant production losses. Some producers in Jordan are worried their trees may not survive recent record-breaking temperatures. So supply is already down. Then you layer on top of that a 15% base tariff on agri-food imports from EU, including Italy. And for Italian pasta producers, there are additional anti-dumping duties that are being discussed that could push the effective tariff well over 100%. That doesn't just affect pasta, that signals how serious trade friction with our biggest olive oil suppliers is affecting the overall structure. What does it mean at the store? Well, if you're a regular olive oil shopper like I am, it means that the mid-price brands are getting squeezed out first. And we have seen this, right? The options that used to live in that nine to $14 range, the ones most of us actually buy, you know, are the ones disappearing off the shelves or jumping significantly in price. Premium brands, they're hanging on somehow, uh, but they're now the only option in some stores. If you're like me and you've been buying olive oil for years, we have seen the selection diminish to probably a quarter of what it used to be, but the price has almost doubled. So what am I doing about it? You know, a few things. Uh, I'm buying an extra bottle or two, at least once a month. Uh, I'm not hoarding it, it's not there to stare at and pet. You know, I'm not gollum. Just keeping a rolling stock of three to extra bottles instead of one. I'm also looking at uh quality domestic alternatives because we're gonna have to, you know, for everyday cooking, American avocado oil, uh, which has a similar high smoke point, in case, you know, in case you didn't know, uh, and a good flavor, honestly. So for some things, I've switched to refined coconut oil for high heat cooking, uh, which holds up beautifully and stores well long term. Now, olive oil will not last forever on the shelf. So if you're looking at keeping it beyond a year, look at freezing it. Get it in containers that will freeze well, just stick it in the freezer. How do you use it? You defrost it. Don't bring it out until you empty out the one you've got on the counter, you know? And just do what you can to offset the future costs of something if it's something that you use a lot of. But the point is, olive oil is something that I want you to pay attention to right now because the supply pressure is real, it's very real, it's documented and it's not going away by September. Item number two is beef. I've had a lot of comments uh from viewers saying that they have been priced out of the beef market for quite some time now. And I get it, it's absolutely understandable. If you are watching beef prices, it's crazy and it's not gonna get better, friends. I really wish it was, but it's not going to. And as of last week, it may be getting you know potentially worse. But uh, if you've you know watched any of the videos I put out last month, uh beef is definitely gonna be one of those things that you know is on the chopping block. But here's why I'm bringing it back up because it has gotten more serious this past week, just much more serious. I'm going to explain why, because the underlying cause it really matters. The U.S. cattle herd is lower than it's been in 75 years. Uh, the last time we had this few cattle in our country was 1951. And we've got like three times the amount of people now. So it takes a certain amount of time to breed cattle, to raise them to the point where they are old enough to process. So, yeah, it's it's a significant issue. Now, now the reasons behind that are layered also because, yeah, it all matters. Years of drought in major ranching states, uh, the economics of cattle ranching have become brutal. I mean, just brutal for mid-sized operations. And there's something that most people haven't heard about called the New World Screw Worm. And until last week, it was something we were watching across the border, which is why we are not getting any imports in from Mexico, because they're dealing with it right now. And so we're not introducing it over here. Because if we could get the imports in, it might bring the cost down a little bit, but no. But now it's here. Yes, it is. You know, it's a flesh-eating pest that led to restrictions on the imports from Mexico, uh, which is one of our major suppliers. But as of last week, it's been found here. This is going to definitely significantly impact beef in our country, too, at a time when we really can't be dealing with this, but we're going to. The USDA is projecting US beef production to fall about 1% by 2026. That doesn't sound dramatic until you understand we're already starting from a depleted herd. And that 1% is before screw worm made it into the US. So you can count on that going down even farther. Now, add to that, because you know, uh 34.7% of US beef and pork has historically come from Canada and other import sources. Trade disruptions and tariff costs are filtering into the supply chain and it's showing up at the counter. So that is what's also now starting to impact the rise in cost for beef. Now I want to be honest with you about what I'm seeing in my own stores. The cuts that used to be budget-friendly. I mean, we all remember them. Stew beef was a byproduct that they started selling at a lower price, and now half the time it costs more than the original roast. Round steak, again, not sought after. Now it costs as much as the roast, you know. Steaks, who are you kidding? Really? I've got a friend who loves steaks. He gets them at Walmart, and he said that one steak was $21. So for him and his wife to each have a steak, it would have cost $42. What? For just a steak? No, there's not a steak out there good enough for that. The cuts that used to be budget friendly, you know, the chuck roast, the ground beef, which is a staple in most American households, uh just are so significantly higher now that most people have just cut them out of their budget. They're not buying them anymore. I've had to adjust, you know, how I'm shopping for it because certain cuts are gone by midweek if you're lucky. So, what do I do about beef? I was fortunate enough to find a local uh farmer who raises beef, and she does a phenomenal job. We ordered a quarter beef last year. When we got it, we brought it home and we cooked up a steak first. And I took one bite of that steak and messaged her and said, put me down for a half next year, because it was that good. Okay. And we didn't, this is the first time that we have had uh good luck with beef grown locally. It just, I don't know, buying it from people who didn't know what they were doing, or I don't know what, but it was so good. And everything that we've had is good. And the price, while I mean, it's not bargain basement cheap, you know, but when you break it all down, it's cheaper to buy it that way. You know the farmer, uh, which makes a huge difference. And so you are in the end getting a better price, even though you have to come up with more all at once. So even in the city, it's possible to find different people who are raising beef and uh look at buying a quarter or a half or you know, a whole if that's the you know the budget that you are working with, and that will last you a good long time if it's frozen properly, or you can can up a bunch of it also. So there are ways to work around it. The manager special, absolutely. Get there when the manager specials come out, it's important. Now, second to you know, getting a half of a beef, um, I've expanded the protein variety in my pantry a little bit because it was already pretty well rounded out, you know. Uh definitely I have upped my can tuna, and uh I have more than enough beans and lentils, and then I've got you know the freeze-dried foods that I stock also. I have my chicken that I can, the pork that I can, the beef that I can. Uh, so that's that's all in there. So having a variety that you can use in a bunch of different ways, because a lot of times, believe it or not, there's a lot of recipes out there that you can swap out chicken for pork or pork for beef or whatever the case may be. Um, you're gonna have to have a real sensitive palate to notice half the time, you know. But it's good just the same. Instead of a beef pot pie, you have a chicken pot pie. It's not brain surgery, it's still really good. Do we love steak? You know we do, okay, but if we're priced out of it, we're just priced out of it. It is what it is. So expanding your protein options is is really essential right now. Beef is a real, documented, ongoing supply concern. Eyes open on this one big time. Make sure you're paying attention to what's cropping up, you know, coming across the news because it's gonna get worse with the introduction of the screw worm back into the United States. Item number three, I have been talking about this for years. Also, citrus and orange juice. A lot of you have told me, I don't drink orange juice, but a lot of you have told me that you're not finding your orange juice at the grocery stores. I'm like, okay, well, that's interesting, right? Florida produces a majority of the juice oranges in the United States. And Florida's citrus, citrus industry has been quietly in crisis for years. I've been talking about it for years. The culprit is a disease called citrus greening, uh, a bacterial infection spread by a tiny insect, you know, they're just such joys, uh, called the Asian citrus silid. I hope I'm pronouncing that right. And it has been devastating Florida's orchards for over a decade. There is no cure for this. There's just not. Infected trees produce less fruit, smaller fruit, and eventually they just die. In 2025, a severe cold snap uh in early February hit Florida's citrus crop hard on top of the disease because one crisis isn't enough, right? The FDA has a sugar content standard that orange juice has to meet. Has to. If the oranges aren't sweet enough, they can't be processed for juice. Florida growers sent fewer oranges for processing because the disease is affecting sweetness levels. That's how specific and layered this problem is. It's never just one thing. Brazil is normally a significant supplement supplier for orange juice in the US, but Brazil's citrus industry is also recovering from its own weather and disease pressures. So that buffer is smaller than it used to be. What does this mean practically? What does it mean? Orange juice prices have risen significantly in some markets. The 52-ounce carton that you used to buy has quietly been replaced by a 46-ounce carton. Yes, it has. Same price, less juice. You know it, shrinkflation. You may not have noticed that's the game that they play. Just trick them as long as you can, you know. And for fresh citrus in the summer specifically, most of Florida's main harvest runs October through June. By summer, domestic fresh citrus availability naturally tightens. It's just what it does. And the tariff situation with Mexico, uh, which provides citrus normally during those gaps, you know, during the calendar year, is adding cost pressure on top of seasonal tightening. What am I doing about it? Honestly, I'm not doing a whole bunch about it. I'm not because we don't drink orange juice. I use it very seldom. Uh, and you know, it's it's not affecting our household a lot. The broader lesson with citrus is this anything that depends heavily on a single growing region, and especially anything that's already dealing with a disease or a climate problem that doesn't have a quick fix is worth paying attention to. Citrus is one of those things. Florida's citrus situation has been building for years, literally a decade. It didn't start this summer. But this summer is when a lot of people are going to feel it. They're going to notice it. Item number four, fresh produce from Mexico, like your tomatoes, your avocados, your peppers, even, right? This is one category, not just a single product, because the underlying cause uh ties several things together. Several things. Fresh produce from Mexico, specifically those three. Yeah, those are gonna hit hard. So here's the statistic that I want you to sit with for a minute. Mexico made up approximately 69% of US vegetable imports and 51% of fresh fruit imports on a as recently as 2022. That's how much of our food comes from across the border. More than half of our fresh fruit, nearly three-quarters of our fresh vegetables from one country. When everything is working and the system functions, you know, prices are stable. Supply is reliable and nobody thinks about it. And honestly, I think half the time nobody thinks about it anyway. But when there's a trade friction, and right now there is a significant trade friction going on with Mexico, that 69% becomes vulnerable, uh, not a feature. But when there's a trade friction, and right now there is a significant trade friction with Mexico. Significant. That 69% becomes a vulnerability, not a feature. Something to really consider. If that fresh fruit or vegetable is important to you, you're going to be impacted. There's no way around it. The U.S. has announced tariffs up to 25% on goods from Mexico, including produce, in certain circumstances. Now, some produce categories have protections under the USMCA trade agreement. Okay, but that status is not guaranteed forever. Nothing's guaranteed forever. And the political environment around it has been very volatile. Very. Even the uncertainty of tariff status creates problems. People don't act good when there's uncertainty, you know, because importers don't know what they're going to pay at the border when they book a shipment. That makes a difference. So they slow down, they reduce orders, and you feel it at the store. Tomatoes specifically are worth calling out. And I have been trying to do as much as I can to make you aware of this so that you can get prepared for it. Okay. There has been a separate anti-dumping action against Mexican tomato imports that's been a recurring trade dispute for years. The most recent data I've seen suggests fresh tomato prices are up significantly. And I don't need to go to the grocery store to see that. If you go to the grocery store, you are gonna see that. There's no way around it. Okay. 17% in some categories has pushed prices 40 to 50% higher in some markets, and supply volumes are down. Avocados. 99% of U.S. avocados come from Mexico. Yes, they do. 90%. When trade is disrupted, some stores have already uh gone to purchase limits. And some of you will call that rationing. Okay. Two avocados per customer when they're in stock. I've seen reports of this from multiple parts of the country. More and more limits are being uh placed on how much we can purchase at once. Bell peppers, cilantro, mangoes, lime. The list of produce that is heavily Mexico sourced is long. I mean, it's really long. And all of it is subject to the same supply pressure right now. So what am I doing about this right now? For fresh produce, I'm buying what's on sale and in season locally. I'm in Michigan. We literally just got to the point where we can plant. There's not a lot in season locally right now. Uh when I see a good price, I buy extra and I find a way to preserve it. Okay. I also have a significantly large garden. I have a tomato forest, uh, 32 Roma tomato plants, 42 heads of cabbage, 600 heads of garlic. Uh I didn't even count the number of green beans that I put in, uh, zucchini and kale, and yeah, I mean, I'm I'm growing it, you know, squash, all I'm growing all of it. I have added beds, sweet potatoes. I mean, I'm trying to grow as much as humanly possible, but I'm hedging my bets on the items that I know are an issue, like tomatoes. So, you know, there are things that I do anyway in a normal uh gardening and preserving cycle. And the difference right now is the urgency. Do it now before the prices spike, before they get higher. So normally I don't stock up on commercially canned tomato products until I see what my harvest produced. This year I said, nah, nah, nah, nah, no, no, no. I don't care what my harvest produced. I'm still buying extra commercially canned tomato products because we use them a lot, you know? And that's just one of those things that I'm not willing to give up because it's such a big part of our menu. I also lean on my pantry. My pantry is very, it's a very active participant in our household. Good quality canned tomatoes, green chilies, canned salsa. These are real substitute for fresh in a huge number of recipes. You don't need to have fresh all the time. You really don't. And I know there's a whole sect of people that watch that you know are like, we only eat fresh. And good luck. Seriously, good luck. I hope that you can pull that off. It I just hope you can pull it off. You know, if you haven't tried a good quality can of crushed tomatoes for your pasta sauce, your chili, your soups, all of that, you might be surprised at how little you miss the fresh version when the alternative is good. And and and look, you know, this is where having a stocked pantry becomes not just a comfort, not a feeling, you know, a good feeling kind of thing, but a genuine financial tool because it is a genuine financial tool. When fresh tomatoes are $4 a pound because of trade disruptions, having 24 cans of tomatoes on your shelf, that means you're not paying that price. And that's huge. You bought ahead when prices were reasonable, and that's the whole game. Item number five. Yes, cooking oils beyond olive oil is another thing that you should be watching for a multitude of reasons, okay? But uh specifically sesame seed oil, uh, specialty imported oils, and increasingly some vegetable oil products, even. Olive oil isn't the only oil under pressure. Tariffs on Asian and Mediterranean imports have created shortages of specialty cooking oils. Sesame oil, used in a huge amount of everyday cooking, not just in Asian cuisine, it's getting harder to find at normal prices. Remember, I told you, normal's dead, it's gone, buried. Okay, sesame is primarily grown in Africa and Asia, and tariff costs on uh those imports are starting to filter in now. Avocado oil is the other one I want to mention because a lot of people uh have switched to avocado oil as their everyday cooking oil, especially for high heat cooking, you know, because it's it's good. Much of the U.S. avocado oil supply comes from Mexico, my friends, and we talked about all the stuff going on there. So, you know, all of the oil is being impacted, and I know it's a lot. I know that it's a lot, okay? The deeper issue is that cooking oil is one of those things that affects everything. Everything. It's in almost every meal to some extent. It doesn't substitute easily and it, you know, stores okay. You can find ways to store it, like freezing it. It's not a long-term storage kind of thing, which means building a real supply of it now while you can still afford it is not a bad idea. If you've got freezer room, go get some bottles, preferably ones that have a little give in them, uh, and freeze the oil. It doesn't do anything bad to it. And then when you're ready to open that container, bring it out, let it defrost, and you have oil. It's that simple. I buy each of these in about the same quant, you know, quantity that I do olive oil because we use it literally every single day, especially in the summertime, making salad dressings, marinating, uh, you know, grilling, cooking, all the different things. So having the different kinds of oil that you can use for different applications is a good practice, and having a backup in the freezer is a better practice. Item number six canned goods. But it's not about the contents, even though it could be about the contents. This in particular is about the container, the metal, the tin, the can. This tends to surprise people the most because it's not something you actively think about. It also impacts your pet food if you get canned cat food, okay? And when I say things are getting harder to find, most people think, okay, I'll just stock up on canned goods, you know? That's a safe bet, right? Because I keep telling you, stock up on this, you know, stuff. Mm-hmm. Yeah. It is. It's a good alternative, but there's always a but. There's a problem with the cans itself. Aluminum prices have risen significantly, and tariffs on imported aluminum are adding to that cost. Tin used in can manufacturing is also affected by import tariffs. The manufacturers who make canned food are paying more for the packaging, and that cost is doing two things. Yes, it is. It's raising the price of the canned goods, and in some cases, it's leading manufacturers to reduce the sizes that they offer to reduce the number of SKUs they produce. You may have noticed this already, because I know I have in some cases. Canned goods that used to come in multiple sizes, you know, big, medium, small, are now sometimes only available in one size. Because producing multiple can sizes at these input costs doesn't pencil out anymore. The other thing that I want to flag, uh PepsiCo announced at the end of 2025 that they would be reducing production by 20% in 2026. Closing three manufacturing plants, they didn't specify which products would be cut, uh, but Frito Lay brands are affected. Some items have already flat out disappeared. This kind of consolidation, especially from a company that size, happens across food manufacturing when margins get squeezed. And it's not unique to PepsiCo. Uh, it's a broader trend right now of manufacturers cutting lower margin items. They just have no choice, they have to. What does this mean for you and your pantry and me and my pantry? A few things. First, the window to buy canned goods at good prices is not infinite, it's not. So I wouldn't wait. This is something that you need to bump up to the front of the line, okay? Input cost pressures on aluminum and tin are real and they are ongoing. I'd rather have my pantry stocked now uh than be scrambling to find these items in six months at a price that I don't want to pay. Second, because there's never just one, you know, uh, if there is a specific canned product that your family relies on that they really love, and I mean specific, okay, like a particular brand of tomatoes or a specific format of beans, you know, that kind of thing. Or cat food or dog food, you know, now's the time to make sure that you have a reasonable supply. Reasonable is in the eye of the beholder, okay? Because the item rationalization happening at the manufacturing level means that the product you've been buying for 10 years might get quietly discontinued. And this has happened to me a couple of times already this year. And you don't get a warning, they just stop putting it on the shelves. Now, number three, because hey, we might as well go for three, okay? This is a good moment, a really good moment to think about how to reduce your reliance on commercially canned goods. By doing some of your own canning, maybe? Because, you know, I have a whole playlist to teach you about canning safely. I'm not here to waste your money, your time, or try to take out your family. So I only teach safe canning, and I would love to have you jump on board and start doing some canning. I know it sounds like a lot, I get it, but it's genuinely not. And what you put up yourself is often way better. I mean, way better quality, better nutrition, and significantly cheaper at the end of the day per serving than the stuff that you get in the stores. I have canning resources and supplies linked at www.thestackedpantry.com. And the playlist for canning will be also linked in the pinned comments. Okay. So I hope that you will check those out. Now, item number seven, it's the grand finale, is seafood. This one is for the families who rely on seafood as their primary protein, okay, which is actually a lot of families. So, seafood counter, you know, at the grocery store, shrimp, yeah. So, specifically imported shrimp, tilapia, and certain kinds of canned fish. A 10% tariff uh on seafood imports has already driven up prices by 15 to 20% in some categories. Asian shrimp, which makes up a huge portion of the affordable shrimp most Americans buy. And Vietnamese tilapia have been both, they have both seen significant price and availability pressure. Now, before you go saying stuff like, well, you should be, we have shrimp here. We do. We do not have the quantity available for the demand. That's the reason we import people. Okay, so it's a structural problem. Uh domestic fisheries cannot scale fast enough to fill the gap. Wild-caught Alaskan salmon, for example, supplies only about 8% of national seafood demand. We are heavily, heavily dependent on imported seafood. Heavily dependent. What's holding up relatively well? Canned fish. Yeah, you wouldn't think so. Canned tuna, canned salmon, canned sardines, canned mackerel. Uh, they are still available and they're still relatively reasonably priced uh, you know, to fresh seafood and are genuinely excellent pantry proteins. If you're not already relying on canned fish as a regular protein source, that's a good moment to get comfortable with it, experiment, try a few things because the cans for those are gonna be impacted also. Now, sardines in particular, I want to call out. I got to, uh, because they are nutritionally remarkable. Okay. Um, high protein, high omega-3s, shelf stable for literal years, and the price point is excellent, excellent. So, with the right preparation and the right brand, that makes all the difference. Uh, and you know, it's it's a great option to have. The headline on seafood this summer fresh and frozen imported tilapia and shrimp will get more expensive. No way around it, and harder to find. Canned fish is your best alternative. I will miss my shrimp. I'll tell you that right now. So, you know, building a stock of it now while prices are still, you know, reasonable, it's a smart move. It's a really smart move. And the best buy, look at the best buy dates. Remember, those are not expiration dates, they are best buy dates. But look at those, typically, any that I've bought recently are three years out. So it's not a bad thing to stock up on because you could be eaten at today's prices for quite some time. Okay, so what do I do about all of it? Because there's a lot, and I get it. You know, seven items. I want to take a breath with you for a second before we get into an action plan because it's not enough to identify the problem. How do we deal with it? That's what we're gonna do, okay? So I want to be really clear there are good answers, and most of them are not complicated. I don't do complicated, there's enough to think about. So here's how I think about all seven items, you know, that we talked about together. Number one, prioritizing your proteins. Beef is tight, seafood is getting expensive, and if you do one thing this month, start building your protein supply. Ground beef when you can find it at a good price. Goodish. Okay. Uh, canned tuna, salmon, canned chicken, uh, dried beans, lentil, freeze-dried options if your budget allows protein, is where uh you're most exposed right now and should be your number one priority. Number two, cooking oils. You want to focus in on those. Um, buy a backup to your backup, store it in the freezer, okay? Number three, get ahead of your canned goods before fall. Get ahead of them before fall. It's imperative that you do this, okay? I know I said this summer in a video, but the reality, the reality is that the best time to stock canned goods for fall and winter is today, which is why I went out and super stocked commercially canned tomato products because I know that we'll use them regardless of what happens in the garden, you know? So that's number three. Number four, get comfortable with substitutes. Please get comfortable with substitutes. If fresh Mexican produce uh becomes more expensive and you get priced out of it, canned tomatoes become your best friend. They really do. Number five, preserve when produce is abundant, learn how to preserve it, learn how to do it safely. If you're not doing it safely, literally, you're wasting time, you're wasting money, and you could possibly take somebody out. Why bother? In today's world, why bother? So if you're out there trying to get views for videos or whatever, you know, I'm gonna rebel can this. Yeah, no, let's just knock it off, okay? Um, this is not the time. This is the time to take this very seriously. And and here's the thing that, you know, I really, I really, really want to say about this. None of what I just told you requires panic. None of it. None of it requires going into debt, none of it requires clearing a shelf at the grocery store. Please don't be that person, or hoarding anything. That is not the purpose. Having a prepared pantry is not hoarding. And if you need the definition, I have about, you know, 2,000 videos. Go back and listen. It what it requires is paying attention, paying attention, making intentional decisions, and acting a little bit ahead of what most people will realize they should be acting. That's what you're doing by watching this video. You're paying attention. I'm here to help you pay attention because I'm paying attention. You're acting ahead. That's the whole game. And you almost have to gamify this, otherwise, you'll throat punch somebody, okay? That's always been the game. That's always been the focus. Stock up today so we don't have to worry about tomorrow. I want to take a moment to point you out to a few resources, okay? If you go to www.thestackedpantry.com, then you will see all of the different things that I recommend. Uh if you have any questions, be sure to hit me up. I am happy to answer them. It's a curated list of pantry essentials that I actually buy, that I actually use, that I strongly believe in. And so I hope that that will be helpful to you. I do try to find you the best deals possible when you know I see them, whether it's something that I buy or not. And so that will be happening anytime that I find something that's really good. Uh, so the description box below this video andor the pinned comment will have specifics, but the stackedpantry.com will have all of the good stuff. I want to close with something that I said at the beginning because I think it's extremely important to remember. Okay, the goal of knowing is not to be afraid. That is not the goal. The goal is to be ready, it's to be informed. The only way to be ready is to be informed. Ready families don't panic. Ready families already have a plan, you know. Ready families can walk past the chaos and not feel it. And that's what I want for every single one of you because I think it's important. So until next time, everybody, be safe. Keep stacking it to the rafters, my friends.