 We have an obsession with food and wine, and we live in a virtual cornucopia of food and wine. So a lot of our work kind of revolves around that from field to table. So we have, we're doing a brewery, we're doing three wineries, a couple restaurants. These projects feed our interest in these areas, but it also feeds a fascination we have with designing for all the senses and designing things that are not just visual but are tactile and they're felt, not just seen. Looking into the future, our buildings will be accountable for their performance, but what they can't lose is what Dave and I have been trying to build in our studio, which is never forget the emotional and the psychological effects of your environment and how powerful that can be.