On Tue, 19 Jun 2007 20:21:33 +0000, Larry wrote:

Our method is really simple. Veggie oil comes to the restaurants in 5
gallon "boxes", pasteboard boxes with thin plastic jugs in them. We
provide the restaurants with a large steel filter funnel that has a fine
screen in it to filter out most of the crap as they pour the used oil
back into the containers it came in after it cools. Taking these
containers also reduces the restaurants' disposal costs along with
eliminating their oil disposal service costs. They love us...even feed
me when I pickup a couple of hundred gallons..(c; We save them quite a
bit of money!

Good on you Larry, for being innovative. Enjoy it while you can.
When 50 more people do it, Econ 101 will kick in, and the restaurant
owners will be asking highest bid for their old grease.
When a few hundred do it, the Chicago Board of Trade will initiate
future contracts. Shouts of "Buy 100 October OFG (Old Fry
Grease)!!!!" will ring out in the OFG pit, and industry experts will
blame the OFG futures speculators on the high cost of fuel.
Maybe you should lock these restaurants' oil in with a contract.
Who knows, you may be the next Rockefeller.

--Vic