— Antoinette Bodeau

Well, Antoinette, any, you know, where we're making almond milk or you're making almond milk, for example, and then you're using this water to make the milk. And we use, you know, there are basic formulas and you use more milk, uh, more water to make a thinner product and less water to make a thicker product. Uh, the manufacturers are doing the same thing. So all the plant milks are going to be made with water, but you are using that water, I assume, unless what you're asking me is about soaking the almonds first before you make the plant milk, if that's the case, use that gray water to water your plants or do some cleaning. Um, that's what I'd say in terms of the pulp. I know that there are people who bake with the pulp. I dry pulp out and then toast it in my oven or bake it in my oven, and I add that to my oatmeal sometimes, assuming that it tastes good. Sometimes the skins are very tannic, but oftentimes not. I add it to oatmeal, I add it to some yogurt. So that's, you know, that's fine, that's fine.