 Let's say you make lemonade and you're left with pieces of lemon. What if you could take those pieces of lemon and turn them into something else instead of throwing them away? That essentially is the idea. I try and give ingredients a second and third life. Providence is one of the few two-star Michelin restaurants in Los Angeles, famous for their elaborate tasting menu and sustainable practices. It's also home to one of the city's most innovative bar programs. We spent the day with bar manager, Kim Stotal, who's looking for new ways to breathe new life into cast aside ingredients. So to make the Moitai cocktail, we're gonna infuse this rum. I take rum and I infuse it with ginger, lemon grass, and kaffir lime leaf. Can I smell the lemon grass? Reuse the ingredients so that there's less waste. I create a second life for those ingredients by turning them into a garnish. This is sort of the byproduct. Okay, so instead of throwing this away, you turn it into this. Two lives. It's a great sort of like thing to say that you're trying to accomplish like creating zero waste cocktails. But at the end of the day, if it's not a cocktail you want to drink, it really doesn't matter. Chefs and cooks are trained to try and utilize every single item. Bar tenders are not so much. You know, I'm not a chef, but I had to learn from the chefs how to do a lot of this stuff. Kim's philosophy behind the bar ties into what we do here at the restaurant because, you know, we are a sustainably minded restaurant and we obviously try to get the most out of all of our ingredients. There's an ecosystem, a real ecosystem. He's able to create a cocktail that's delicious and crave worthy and has balance and value as just a great drink. I'm not saving the planet, but at least I'm trying my best to create less waste and to be a part of my system here in a responsible and sustainable way. Yeah, that's a damn good journey.