 this morning and I can tell you I had tears in my eyes, we were alone in the room when I saw everybody filling the room. And it's the same sensation that I have every single day. When I'm sitting, you know, we have our latest project, it's something called Taube, which we called Farmers Kitchen. I don't call it restaurant because it's a list of forbidden words like concept and restaurant, restaurant is one of the words that you don't use. We in Taube say Farmers Kitchen. So it's like in a dead end alley and like I sit in the corners, this is like my office there, I don't have a proper office. And every day when I see people coming in for lunch, I say, well, we're still doing the right thing and people are still responding and like it's very reassuring for me. It's a wonderful event. I'm not going to say Krone and also organizers because I think they are just doing their job. It is when we have the power of money, politics or recognition, it is what are we going to do of it. Are we going to make more of the same? Or if we receive more, it doesn't mean what are we going to do to receive more and more, but what are we going to do to give more? I learned from my yesterday's friend Alan Jenkins at King Frederick, who's a Danish King, like in the Second World War when people had to go towards a yellow star. He was the first who wanted to wear it. So it is how to set an example as a leader. How can each one of us, you know, make a change? How to hear always in my head, you know, what Gertie said, be the change you want to see. It's not just, you know, about asking others, you know, what's the standard for me, what the others did for me, what my father did for me, what my superior did for me. It is what each and everyone of us can do. Gertie is going to talk like just after me, just give you this small pot of honey, you know. It's a project that she would tell everything about, but I think it's a project of, you know, honey production in cities. And this is, she tried, and her organization tried to make a change through a small pot of honey, who is being produced by homeless in cities. So this is definitely nothing, you know, but this has been produced by millions of bees. Can you imagine if you remember how honey is produced, guys? You know, like it's every drop by drop, who is, you know, transported by each single bee. And each single bee don't think, you know, about politics or religion or nothing at all. They just do what they have to do. So how can we just do what we have to do? And how I hope what we, what we are doing is the correct and right thing. I'm going to tell you a small story about a very small adventure in a very small country called Lebanon. Lebanon is not bigger than, you know, 10,000 square kilometers. It's nearly as big as Long Island. And it's nearly a million. It says that a million people in the city of Beirut at five million is a whole country. And it's, you know, it makes such a stir. Sometimes I wonder why. But sometimes I say, like, it's quite unique. It's quite a unique case, not just because I'm Lebanese, you know, and, you know, we're more like pickups, as Lebanese, maybe, as Mediterranean. But I think it's quite a unique case, because we're going to, I'm going to show just, you know, like images, it's like shows that will go on and on and just a little bit, show you some pictures about what we do. So just to situate the country a little bit before, I think Lebanon is quite a unique country because it's a country where the concept of the other does not exist. And all other countries in the world, there's a majority and a small minority. The others, you know, black and white, Christian and Muslim, green and yellow, you know, like anything about religion, about race, about anything. Lebanon is the only place where the concept of the other does not exist. Who is the other and who is the main? Are they Christian or Muslim as of religion? Are they sea people or mountain people? Are they people looking to the east or people looking to the west? It's all of these together. It's none of these and all of these together. It's really a half and half country, which makes it so wonderful because so diverse, you know, but at the same time, so fragile, because the second one part gets a little bit stronger than the other, it would like to, you know, eradicate or erase the other. So what we try to do is first of all, say like fair enough, our latest tool was from 1975 till 1991. And we killed each other because our ethnic, our religious, you know, our political differences. And then, you know, like I'm a son of farmers and producers, and I said, what can we do to break all of these people together? I'm not going to talk about food or food quality, you know, or gastronomy. I'm just going to talk about people, wonderful people, wonderful producers who are first of all human beings. So what we try to do is like to find a common ground between all of these diverse and different people. Difference can be a reason to make war between each other, or we can just celebrate diversity. Celebrate diversity, see what's different between me and him, and say fair enough, this is the differences between both of us, we can kill each other because of this, or we can say both of us, you know, like honey. So this is a common ground we can build around. So the land, the product of the land, the agriculture and the cuisine was this common ground between all these diverse people. People in different regions of Lebanon, whether they are in the north or the south, they have no religious difference at all in their food tradition. Obviously, Muslim would not maybe drink a lot of alcohol or a pork, but many Christians who at the same time don't eat much pork in this part of the world maybe, or drink or do not drink alcohol. So other than that, it is like absolutely the same traditions. There's a big difference between regional differences because Lebanon is a very small country, but still, you know, it has a coast of 200 kilometers, it was a coast of plain and a very different climate, and food production and cuisine, since there are high mountains that climb to 3,000 meter altitude, and it's a completely different rustic production, cuisine and agriculture. And then below, it's a Bekaa valley, who is like just in Avangu to what's inland and desert of the inland is going to be. So it was about how can you break all of these different people around the common project? We started in 2004 with a farmers market. It was like a very, very simple step. One different producers all around the country doing great work, but who would like to have to make a village? It was how to bring the producer from rural areas to urban areas where there's a demand and the purchasing power. So in 2004, we started the first farmers market in Lebanon, Bay Road, and someone was just asking me what's the difference between a farmer's market and the souk? All Oriental souks are wonderful places, but it's more like, you know, open air malls, where you have more resellers than producers. What we wanted to do in this project was about putting the people, the producers first, you know, it was about the people and what they do and not just their production. So it's the producers on the market. It's the direct relation between the consumer and the producers and the producer. It's pride and recognition for the producer. And it is an important economical return for the producer himself. And for the consumer, it's very important to understand that food is not just a commodity that you buy with money. You don't just go get a job, make money and go buy food. Food is not something you buy. Food is something that our parents produced, planted or cooked. If we can't do it ourselves, you know, anymore, at least have a direct contact with the person who's doing it. So the project began as a farmer's market in 2004, and it was straight away like a meeting place for people. People used to come with there and are still coming with their, you know, kids and family on a Saturday morning. It's every Saturday morning is the beginning of weekend. And it got to be, you know, like a meeting place and an educational place in the center of the city. From that, we moved to something else, which is education in schools where it was important to know to give something else to the children. Children are just like a sponge, you know, like whatever you put in them, they are coming to give back. So what they see, what they listen and what they eat, it's what's going to form them and to make them. And from that step, in 2007, we said it's, well, all of this is wonderful, but we would like to go and discover the producers themselves in their own villages. What can we do? So we created what we call food and fees, which are regional food festival, which is a move in a country direction, a move from urban to rural, where we would go to a village, you know, if it's very well known for its tomato, to the tomato village here, the cherry village there, or the fish festival in another village. So all of this is very important to give, you know, pride and recognition to the producer himself, to the peasant. So the peasant knows, you know, he's not like just the bottom of the pyramid. The pyramid has no bottom and no top. We are all just, you know, contributing by whatever we're doing. And Islam's are the same where they say each act is an act of prayer. You don't need to go to a church or to a mosque to pray. Whatever you're doing, you're a writer, whatever you write, you know, it's an act of worship. You're cooking whatever you're doing, you know, you're just, it's an act of worship and whatever you're doing, if you're doing it in the best way possible. So as of 2007, we started these different activities in the villages and it's always, you know, about empowering producers, about, you know, meeting the producers, about bringing an important income and recognition to the producers. And this project here is called it's bread and salt that we did four years ago with a lady who's giving, Mariah Vogelsang was a wonderful Dutch food designer, who's giving, I think, just now a workshop for kids about vegetables. So Mariah came to Lebanon like four weeks and we did a workshop about what was food memory for people. It was like 50 producers and people from all around the country and it was about thinking what was the food, the war food memories they had and everybody had the same war food memory. It was bread because the second war or problems started, people just ran away to bakeries to buy bread, to stop bread in their houses. So what we did together was like, we, each one like baked his bread, we shaded into like a bowl, we colored it into green with parsley juice because the green line was divided, divided between East Beirut and West Beirut and this is where the supermarket, the farmers market started and still is on this green line. Today it's not the green line anymore, it's like downtown Beirut, it's like a fancy nice part of the city. And we filled each of these bowls with like some kind of local ricotta, so the sport like Lebanon, you know, in Arabic and cedar honey and other people had to come and we drew like this big line, you know, of green bread bowls and other people had to come on the market day and eat, you know, raise this bread bowl and eat a little bit of the ricotta and the honey and try, you know, to ingest the war memory of other people. So it's always, it's not just about, you know, selling products, it's just about what's the food and the history can have or can translate as of history and tradition. From all different expression of tradition, tradition is not a book that one opens and reads, right? It is, you know, architecture, it is costume, I think we are all dressed the same, I think architecture is all getting the same, music is nearly all getting the same, but there is one only expression of tradition that is still authentic and that people take them all around Italian, didn't take their languages around the world, right? They took pizza pasta, Lebanese cooks are can be a tabbouleh. Yesterday when you were preparing lunch, Kenneth, you know, Kenneth is from Finland and he had a big smile on his face when Renee presented the Finnish caviar, right? So it is the best expression of one is what all these wonderful producers outside are doing. They have like jewels in their hand. They are so proud of like potato or a null, you know, of a seaweed or and all of these things are expression of this land. Nothing can be a better expression of me as an individual, of my history and of my roots better than the food itself, better than the agriculture and what we do out of it, which is the food itself. So as you see in this picture, we got to 2009, November 2009, where we said, well, all of this is a great, but there is one part that is still missing. There are many parts that are still missing, it's for sure, but one part that we wanted to add, which was the cuisine itself. I don't want the producer to be a supplier for individuals, you know, a supplier of goods, vegetables, pot of jam for individuals in their own houses or for chefs, you know, Renee is a great chef, he's looking up the producers, but it's still not the producer that is cooking. What's this is Mona and this is Nelly, this is Mali and Nelly makes the best bread ever in the world. What does Mali prepares for lunch for her kids every single day? What does Nelly prepare? What does Suzanne prepares for her family every single day? So it was about like, what does these wonderful farmers and producers do as of traditional cuisines themselves in their own houses? So it was 2009, November, when we created this farmer's kitchen, like there's a farmer's market, it was a farmer's kitchen, where every single day a different lady from a different village would come to like this, I'm sure you saw pictures of it here, like this big space in Beirut, 60 people sitting, and two stainless steel counters at the end, not more than that, like a kitchen, like a home kitchen, nothing more, for the lady not to be intimidated by the place. Obviously there's a team of chefs and people who are here to support this lady, but every single day it's a different lady who comes from a different village of Lebanon and who would prepare her own cuisine from 8 in the morning until 12 30, at 12 30 we clean and set up the buffet on the same place where she was working, as of 1 to 4, you know, it is as she was, she is behind her counter and you know serving food people 10 to 15 different dishes, the drinks and the desserts, and she's serving people as as she was hosting them. So every single day a different lady from a different region who's telling you know a different story of a different region. So it is certainly about the land, certainly about the product, but I think first and foremost about the people themselves, about wonderful producers, wonderful cook, curious people, you know, why are you all here today? Why did you come? Where did you come from? What are you expecting, you know, what do you want to take with you? For me it is, you know, like just a simple small pot of honey and it is, you know, the change that you want to see. How can each and every one of us, you know, be aware, be responsible and bring this small drop that we'll add and we'll definitely make a change. Thank you.