The issue is where the manufacturing is going to go. Would it be from the U.S. to Canada or from the U.S. to China? That's what we're faced with. We have to make a decision. Colin's been to China 60 times. We do a lot of work in China, but we try to produce everything in North America, as much as possible. We have a great group of people in both of our plants in the U.S., and we have a fabulous group of people here in Waterloo, Ontario, whom we work with.
The instability is a big problem, but we're really hoping that Canada votes for more Broil King barbeques being made in Canada versus our running over to China and having them made there.