 Hello, and welcome to a special program featuring a conversation with Jose Andres. I'm Patrick Madden, the Executive Director of the National Archives Foundation. We're the non-profit partner to the National Archives and provide creative and financial support to exhibitions, public programs, specific education efforts, as well as online initiatives. We're delighted to partner tonight with the LBJ Presidential Library on this program. On behalf of the National Archives Foundation Board of Directors, I'm delighted to welcome everyone from across the nation and across the globe. Now to tonight's program. My stomach was introduced to our featured speaker more than 20 years ago when I walked into a restaurant at the corner of 7th and E streets in Washington, D.C., called Haleo. It was a proper introduction, as I enjoyed those tasty tapas. As his restaurants popped up around the neighborhood and around the city, my stomach followed. Jose Andres, born in Spain, learned how to cook from his parents. He emigrated to the United States in 1991 and found his way to Washington, D.C., where he and his partners established a group of restaurants that earned him countless fans. He's a visionary who created the world's central kitchen to empower communities and provide food for disaster relief. His awards and honors are extraordinary for what he's accomplished in the kitchen and as a global humanitarian. Notably, Jose has a long history with the National Archives. He counts the Archivist United States as a friend. He served on the board of the National Archives Foundation. But probably what launched his national fame was when he served as the chief culinary advisor to the National Archives for an exhibition called What's Cooking Uncle Sam in 2011. The conversation tonight will be moderated by Dr. Robin Metcalf. She's a lecturer at the College of Natural Sciences at the University of Texas, Austin. She's an author, producer, and researcher exploring our global food system. She was the founder and director of Food Plus City, an innovative project that explored the future of our food system. She's a prolific author with a number of books and magazine articles to her name. Robin is a runner and she's completed races across six deserts, or rather, six deserts. So if you're like me, you're probably hungry for this program, please join me in welcoming Robin Metcalf and Jose Andres. Jose, a lot of people will be wanting to know basically your origin story, like how did you get to where you are today? And initially, how did you become a chef? How did you discover you wanted to cook for others? So can you take us back to the beginning? I don't even know where to start, but Robin, I'm going to start giving you thanks for having me with you, and hopefully we will keep everybody around for the next 40 minutes. But I'm going to tell you one thing very clearly. I'm 52 right now, and I still see myself as a young boy with full of dreams. And I think my life has been always the same. I don't even know where I began. For me, every day is like a beginning. But obviously the difference is that as time passes, it's certain experiences that you gain, that yes, allows you to have a better beginning every time. But I would say that I own much of my culinary love to my mom and my dad. They were nurses. And I was not doing very well at school. And my father very quickly saw that maybe cooking at school was the place for me. Well, I didn't even graduate at cooking at school. They gave me the title like three years ago, 35 plus years later. But my mom and my dad, they will always cook. I never knew that we didn't go to a restaurant because we had to save money. We always cook at home. For me, going to a restaurant was like, you, something amazing is about to happen. My dad will cook paella, a big pot with rice, very traditional in Spain. My father will never let me cook. Will always put me making the fire. Why? Because the fire was important. One day I got upset because I wanted to do the cooking. I wanted to steer the pot. My father sent me away and that moment everybody ate without my help. My father got me on the side and told me, my son, I know you wanted to do the cooking. But the most important was controlling the fire, control the fire. And then you can do any cooking you want. Obviously it was a great lesson for a young cook in the making. But I do believe, I see with romanticism now that my dad and mom are no longer with us. That this was a great metaphor for life. Control your fire, find your fire, control and master your fire. And then only then you may be able to do any cooking you want with your life and with the world. This is very, very much my early beginnings cooking. And that's, I love the find your fire and then control it. And then it can really ignite the rest of your experience. And you certainly have ignited this world's central kitchen, which is really has drawn a lot of attention as an alternative to how we can both feed the world and also respond to crises, right? It's been well known and celebrated for being a visionary in essence for creating this world's central kitchen. And you've met, you know, you've fed millions of people, mostly in need, especially in areas of crisis, Puerto Rico, New York City, Haiti, recently the Afghan refugees. So what was the spark using your fire metaphor? What was the spark that really caused that idea to become your vision? Yeah, well, central kitchen didn't just happen in a vacuum, right? I always say that everyone of us, we are only as good as the people we have around us. And I say that in present, but this is also past and future. We are going to be used the image of all those people making us that I am one more person that I am who I am thanks to all these people that gave me wisdom through my life. And my mom, my dad, as I mentioned, they were important in that sense. It's not like I had the best relationship, especially with my mom, probably, but I know that my mom always was always looking for the best of everybody. When I will go to the hospital, which happened often because they work in different shifts in the same hospital where I had a nanny, I watch firsthand how nurses, doctors will always go the extra mile to make sure everybody will be okay. They will work beyond duty. So very early on I saw that not only my mom and my dad, but many people working in the health business. This was important for me. Very early on I read Jonas Steinbeck, The Grapes of Rad, The Pearl. I think it's first time consciously that I saw that there was inequality. It was the first book I read in English. One of the first I think was the first. And what happens was I began volunteering sometimes my mom will send me to this Red Cross little clinic that you will learn different things to help people with issues. The Hemlingman you were later on, all of the above, those things were important. You start learning there is all the people that want to get extra skills that you never know when you're going to use them. But it's important you are always prepared to provide service to others. I was in the Spanish Navy. I think Lyndon B. Johnson was also in the Navy. Myself, I am very proud because I became a different person in the Navy in more ways than one. I was in a Navy ship, a tall ship, a training ship for the midshipmen, sailing, for mast, beautiful tall ship. I go there because I asked the admiral, I was cooking for the admiral of Spain and I told him I love to cook for you, sir, but I want to go on a boat. I want to go on a ship. I want to go see the world. He ran me that wish. And for me to see about 300 crew for mast, sometimes going against the wind, sometimes going against the currents. But because the team was working as one, people from different ideologies, different social class, different parts of Spain with different languages and even different history. Obviously, even within a country is more like Spain. We were, we were all one. We were all we. That boat show me the meaning of teamwork. Obviously arriving America. For me was very important day with the people is something is been always very close to my heart. The National Archives in Washington DC across the street from my restaurant was a very important place early on. I joined DC central kitchen, which is organization has been more than 35 years I am chairman and married to so that organization. Everything to do with wall central kitchen but then everything to do, because there I met Robert ago, the founder of our tender, who thought that food waste was wrong. But he was ahead of his time. He was thinking like everybody talks about food waste. Well, we should be talking is about wasting people's life. We should not waste one life ever. So he brought he brought the people homeless ex-convicts. He brought the food was about to be thrown away but perfectly in perfect condition. Put it together and began feeding the homeless on the shelters across the city. More than 1020,000 meals a day in Washington DC alone. Tell me the charity philanthropy seems it's about the redemption of the giver when charity should be about the liberation of the receiver. Many of those things happen that began planting the seeds in me. Of trying always to do more in my case, feeding the few but how can I feed the many I began doing this in wall central kitchen in DC central kitchen. As I told you I'm still very involved we use raised a lot of money for a new kitchen 35 years later, but the important is not money we raise the important is that every dollar is going to help to make sure that we give men and women in Washington DC, the possibility to be long. When sometimes the system doesn't allow them to be long. And that's what I see the power of food that they learn in the DC central kitchen. In the process I saw Katrina happen. September 11 in Katrina was in the comfort of my home seeing how men and women were trying to escape this entire city flooded. And I saw the Superdome where was full of men and women that also because the chaos. It took many days to provide service, food, water, simple things that everybody should be getting, especially in emergencies, and, and the Superdome disaster kind of was very big in my head saying man. And arena is not a sports venue and arena is a gigantic restaurant that entertains with musicians and sports. If I arrived there with a few friends plus some volunteers within that same shelter at the moment. Very quickly we can put the kitchen is running and start feeding people. In September 11 we saw how chefs friends of mine went out in the street in New York as people were leaving mayhem from downtown. And just put in grills and use making anything and giving to anybody, first responders or anybody escaping use random moments of empathy. Use people feeding people in a moment of, of need. It's not that all these things are happening already the chaos was there, but then it's always people that want to do. What if all that will of empathy that believe that you want to do something for others, we can organize it. When Haiti happened the earthquake in 2010 I said, is no way I'm going to be sitting anymore, watching in the distance, the total mayhem that that city is facing. I'm not to help I went there to learn. Yes, I learned by start feeding few hundreds few thousands people in some of the shelters of people that lost their homes or their families or everything in between. And in the process I began seeing that actually in these emergencies, the food response was not something so obvious that is not something was happening quick and fast. It was food and water in emergencies. The urgency of now is yesterday. That's the reason I created was in the kitchen, saying, if something like Katrina happened again in America, if something happens again in another country near America beyond. When we put together the power of cooks like me that we feed the few to feed the many by coming together and trying to make big problems into very simple solutions. The answer was yes, we began. I slowly we began learning within many years now in Haiti. More than 11 years now in Haiti, who was going to tell me this year last September. The earthquake hit Haiti in the south, like I get a me cities I know well now. We were able to be responding within 12 hours because we already were there because we already face earthquake, because we already got the experience and because we already got boots on the ground. We reach almost 50,000 meals a day within within days. And myself a year I don't go everywhere every time is a disaster but the very big ones, or the very special ones to me I tried to shut down my calendar. Create mayhem in my office but go to where my heart is telling me I should be my wife use doesn't even talk to me about it, use. I have my luggage and my outfit for going to disasters at the door because she knows I'm about to be living. The hurricane, the earthquake in Haiti last September followed by another hurricane in New Orleans. And what happened. I was cooking near watching the Superdome, and we were able to respond within hours of the hurricane why because we were already there. Why because the team the men and women that was in the kitchen was there but more important, the shafts of New Orleans and Louisiana were there next to us. Why because we are one team, we are with the people. And that's the idea was in the kitchen we can be better by making the locals better and the locals, making us better and leading the way. Well that's a that's a wonderful story. Thank you for sharing it and it's certainly told as an individual who is optimistic, who sees possibility. Who responds to opportunities certainly a glass half full and not empty with just a rare thing these days. And I think shining through this is the power of a single individual to act. I think we get sort of convinced that we need a big organization and a big budget to make, you know, to do something. I mean, this is, you know, your story is a great example of individual human beings who see an opportunity and don't waste any time, get to business and see it is there is the responsibility and admission to help others which apparently and obviously your is instilled in you so I have a question though because the individuals I should say the organizations that have shown up in the past that the FEMA is the Red Cross the UN, who are all trying to deliver massive amounts of food aid and I know that you've you've partnered with them along the way, but what do you see is their challenges and what do you think some of the solutions are to that mode of response to these things. Well, listen, behind all of these organizations are amazing individuals and people that leave everything behind to put themselves at the service of others. Or all of them as a whole will always be my respect. Said that I've been known for them once to be very grumpy. When I believe that the organizations are supposed to be living the way are not doing what I think is their job. Because if not, we are doing a disservice to America a disservice to the people of the world. And that's why I'm telling everybody don't don't don't try to do more than what you're able to or don't try to be able to be an expert in every area. Just be the best you can in the area you're supposed to be living in emergencies is one thing is very clear, especially America. Beautiful organizations of their faith base of different churches or synagogues denominations. It's civic organizations is NGOs big and also big. Then is the people that they leave everything and they try to help for the next days or weeks for their fellow Americans and fellow citizens. And all of this is beautiful. But when we talk about food in emergencies. It's, it's the belief in me, which I think I'm not wrong, even some people will always second guess me, but I think I've been in many of them. I've been in many, many, many of them that some people can say that my opinion at least is based on experience. And everybody's in charge of food. Therefore, nobody's in charge of food. When you do something by committee. You know that some something is going to go between the cracks and food I do believe is exactly that. What we're trying to do is not to push anybody aside. What we try to do is say, if we have this entire area we need to feed. Success is not a claim when you say you're feeding the main shelter with 10,000 people. Success is claimed when you're feeding the shelter, but then you're feeding, you're helping feed every church that maybe need help, even sometimes they're organized. Synagogues that may be doing exactly the same community center that they are bringing people in schools when you start going and you make sure every community has been taken care of. That's to me, I will not say success because success 100% is almost unachievable, but can be very close. If you have this mentality of every one of those people are our guests, even if they're not calling you. And because it's an emergency, you are looking for them, they should not be looking for you. And I do believe in the bigger moments is when we need to be looking at the problem face on. In this pandemic, nobody asked us to start feeding. We began feeding many Americans in the first of February in Japan, Yokohama, when the first cruise ship in 2020 show up with COVID cases. Why, why a little organization, basically Washington DC, where the first ones responding to the cruise ship, why not any of the other big, much bigger organizations? Well, because everybody knows we're very resolute, we don't wait. The answer is yes or no, but it's a quick yes or no. But usually we never say no. And more important, we already were thinking about the possibility of the pandemic becoming like everybody was saying the next pandemic will come. We kind of already were reading books about 1918, the badly called Spanish flu. I was fascinated to see how people were being fed during 1918, all the way to 1920. We were hoping, believe it or not, health, a health code, how to behave on the pandemic. Even before anybody was thinking that this was going to hit Europe or even America. We created a mask, which was this individual with a very big mask in his face, who was the one guiding everybody through what to do to make sure you are protected. People making the food are protected. The people delivering the food are protected and the people receiving the food were protected. Who was going to tell me that we will be sharing this, even before CDC and other big organizations were telling us what to do during a pandemic. What happened with us? In many moments in Haiti, in Mozambique, in cholera prone areas where we had to be feeding people with cholera and we had systems to make sure we were protecting our teams, but we were protecting the people we were feeding. And we had systems that everywhere we were feeding our camps, our places, our shelters was never cholera cases. As you see, we are no experts on anything, but we listen to the experts. We learn what we don't know. We bring the information in. Then we processes and then we put it and implemented with always knowing an office, but with boots on the ground. Boots on the ground is one thing that differentiates both central kitchen. When we say we are going to, we never say we're going to do something. We are showing you that we are already doing it. And whereas it's very important. My issue with FEMA is that the men and women are great, but they know they are now very, very big. And they're becoming more an organization that even has the word emergency. They're making sure that the different from the army, the military, private sector NGOs that they are the ones right in the chat. So the issue with FEMA is perception. I'm here to make FEMA look better and not look better, make them better. Is the role of every citizen to make everybody around you better. Not only the people working with you, not only the businesses if you own one, not only your community and your city, your country, but in my case also organizations that are within the government. The reason I was in the kitchen in part is to, I have this mission close to the heart saying it's great experts in FEMA, great people that they have to match red tape without red with red tape they cannot be successful. Is people like me outside FEMA because they cannot talk that we can be saying to our senators and congressmen and our president saying people. I know you all mean well, but to mean well, we need to do a smarter. We need to make sure red tape is gone. And that's why we have a democracy and that's why we have politics to improve the systems of the democracy. So they can deliver to the people what they need. Even when they don't know they need it. And sometimes what they want. We need to make sure in my case that in 2025 years I can look back and say the emergency response. Food and water is better today than when we began working on it. Speaking of red tape reminds probably reminds us about governments, which is fraught with red tape. And the infamous sort of government issue in terms of regulations when it came to Puerto Rico crisis was the beloved Jones Act which made it impossible for ships to deliver food to Puerto Rico. So when you have laws like that on the books. I mean, what do you think governments should do should in order to be a resilient food system. How can they be more adaptive when they have regulations like that that just just seem to impede progress towards what you exactly what you want to do. Yeah, regulations are one thing but the issue is even bigger we need to to go to the top we need to go to the base, you tell me is one way or another. Food needs to be once and for all considered as a national security issue. The same way that we have intelligence advisors next to the president and defense and we need to be having food advisors to the president at the White House. Every single government leader must have those. I know some people are going to be telling us, but who said are you know we're doing it is now food the most important thing here in the planet earth. And my answer is going to be, oh hell yeah, short is the most important thing on planet earth. And they will say well gas is more important like I'm sorry gas moves my car. And yes he's my home. But what happened about humanity is what moves the people forward. And I think we're taking food for granted. America became a powerhouse of food production. Why because we had to because we are not only making sure that America is well fed, but we are also helping feed many other parts of the world. So, until we don't understand that food is a national security issue. And when if was Napoleon Bonaparte we say an army marches on its stomach. Who was Napoleon Bonaparte the same guy that in help invent the cunning, cunning happened because Napoleon Bonaparte, because he wanted to feed his troops, and he was giving a big reward 10,000 girlfriends. So, people like Napoleon was giving importance to food. We all must give more importance to food that what we're doing right now. We are calling for a White House food conference last one happened in 1969, during Nixon times, many great ideas came from them, but 50 years later, I'm sorry, they are outdated. We need to adapt to the systems food deserts. Why we have Americans that especially mothers single mothers that they don't have nearby a supermarket they can walk by, or can be a short bus ride that can take them 20 30 or 40 minutes. When you talk about the people being poor and at times hungry or food insecure is because if we don't have neighborhoods that you know is this kind of movie neighborhood right that you walk and you have the guy bringing you the milk and and you have the mid shop and you have the Yeah, this is very nice when you live in those type of neighborhoods, or you have a car to go anywhere, or you can afford the Amazon and delivers to the doorsteps of your home. But when you are not a person that has all those possibilities, and we have Americans that they were harder used to put food on the table, because we are not creating a system that allows them to do it in a more much simpler way. We are making America put her and it should be the role of the government to make sure that food deserts are something of the past, or when children should be having this good lunch. This shouldn't be a Republican or Democratic issue. This should be an American situation where everybody supports 89% of Americans believe that every child in America should have the right amount of food. So let's make those things, but building longer tables no higher walls what built the promise of an America that can find common ground in a moment that is difficult to be finding common ground. It's a national security issue when in this pandemic America has been eating fresh foods because the millions of undocumented they've been working on the farms. And we have some politicians that they are so, so manipulative that even they know that's the reason is still they will say that many of the problems of America are those undocumented immigrants that doesn't allow the hard work in Americans to find jobs. Well, let me tell you, it's 10 million jobs is millions of jobs farming from son to son that they are open for anybody that wants to take them. But we have those undocumented putting salads tomatoes cauliflower soybeans in the shelves of our supermarkets driving the tracks to those shelves delivering the food sometimes to the doorsteps of our home. In this pandemic, if we didn't have those undocumented America will be having a very hard time feeding itself. So sure is a national security issue because we need to pass immigration reform, because if we don't pass immigration reform and something happens, imagine one day immigrants say undocumented we don't want to work during the next week we're going to show you just wait and see, but we need to be thankful. America has been a country of thankfulness America has been a country that our like every young country has to grow and learn and and make laws that are better and more fair and do the and write the Bronx of the past, like every single country in the history of mankind, but America is a country that always learns from his mistakes and tries to move the needle forward immigration reform is not a problem for America to solve immigration reform is an opportunity for America to seize. We need to pass immigration reform once and for all Republican and Democratic presidents, try to to pass in some, sometimes bush president bush try to pass immigration reform heavy and was unsuccessful. The story short is many other areas where were were immigration, where were national security, including food will benefit America and enormously, because in the same way in 1946 1947, the Department of Defense were the ones requesting to start feeding children better. And is when the school lunch program was approved, and is when was money to start feeding every children in America because they couldn't recruit America young Americans that they were fit. They were unnourished, you know, coming from rural areas that they were going through very hard times. So it's very amazing to see and use last but not least, isn't the best interest of America to make sure that the country surrounding America and beyond can feed themselves to. We can build whatever world we want. The biggest army, the most dangerous army is an army I will be with them, because we'll be mothers with hungry children on their arms, use knocking in the door of any place that they know is food. So because I don't believe the walls is going to keep my three dollars safe. Those same immigrants that they are coming undocumented that sometimes they stay here forever because they don't go back, because then it's hard to go back. Why we don't create use true visas that covers the needs of American farmers that they don't have to be hiring undocumented bad people that they have a right visa that they go back with revolving door visas to their communities bringing to know how they learn in America, buildings bringing some of the money they saved in America, making their rural communities better, because more people learn about the know how of farming, more investment happens by they send main and woman that want to make their communities better. All of the sudden, you are making America better, but you're making the country surrounding America also stronger. All of a sudden you're feeding the world. America can feed itself to from the production of those countries south of the border, but everybody is is is moving forward, everybody is shining everybody is doing better. All of the sudden foot is at the heart of the solution not at the heart of the problem we can keep going on on food issues, which is many more. The powerful thing is one that food very much touches every single thing for this history, food obviously spoke culture for the science for this hunger for this health for this politics for this national security food is research for the science food is very much everything so let's give food once and for all. The importance it deserve I have a class in yours Washington University called the wall on a plate is been eight years running we're trying to do a food institute. 200 undergrads enjoying every year I think. The idea of the classes precisely this to prepare young men and women, many of them American others from other parts of the world to understand the power of food. So when they become a politician or senator or mayor or president, or they become the sea of a company or that they can give the right importance to food so again, we once and for all stop having food as the issue. The problem we need to solve and we start putting food forward as the opportunity we have to build a better stronger America. Well I'm on board. I'm sure everybody else hearing this interview is on board well I'm thinking I'm seeing you ready sort of metaphorically on your own tall form astid ship. I'm talking about Admiral pulling everybody against the current and against the winds towards the single goal of putting food on everybody's agenda which is, is wonderful. I also see that that you're starting some new ventures, one of which is your new media company and I would imagine that your media company is going to highlight some of the stories of individuals that have helped you along the way because it seems to me that you're connecting individual to individual. Throughout this journey and do. I think we have time maybe if you to share a couple of those stories and some of the individuals you've met along the way that have really, you know, fed you with their own energy and passion towards this goal. Yeah. Obviously, individuals are in every place. Every place I go right. I remember this place in Puerto Rico. In, in San Juan, when we arrived, Jose Enrique, which was the first restaurant we put up and running in the early days of the most more than 120,000 meals we were making a day. More than four million meals are with this was a young girl 1213 years Alondra. Her mom and her dad they were they had food trucks and they were helping us and they will go for the day until the stay behind was no school was not electricity. And she will not be a 12 year old girl. You're sitting down and playing or reading or studying all things will be fine. It's a 12 year old. Nobody needs to be expecting, especially in an emergency, and especially in a moment of chaos and uncertainty. But she began use living the, the working on the line we, we had to make sandwiches in emergencies in the early hours. We tried to grab bread and ham and cheese and mayo and we make these sandwiches that we do in big quantities and we always take them we with us as we go to a scout for the communities in need. Over the days over this, this young girl will never stop, even when was breaks to say guys we've been working eight hours don't stop I really needs a break she'll keep always working. But then we moved to a bigger place and arena. At one moment we were doing, I don't know, 3040,000 sandwiches 25,000 sandwiches a day from that place. And we had two three lines. And can you believe that, even with chefs there. She was in charge of one of the lines doing 5000 sandwiches a day, organizing all the volunteers organizing all the, all the systems to make sure that something like can be like chaos was control and organize within. Because young people like her, people like her girls like her. That gives me a lot of hope that there is always those people that you don't expect that come out of the, the corners of your eyes, that coming to your life, and you only need to be looking around, bringing your hands to the her saying how I'm going to be. I'm successful on this mission that seems very much impossible. And all of a sudden from the, the hidden, the hidden parts of your life, these people coming to view. And you only only you are amazed, because you are not the one doing it. They are the ones making it happen. And, and people like her are, are obviously, you know, what, what keeps me going is always Alondras everywhere I go. Thousands of them in every corner. And obviously yes with my media company will tell the stories of the present but you know I want to be doing a lot of creativity and games and that involve food, but I want to be telling stories. These, in the very early days of the creation of America, the first president their main chefs were African American. Some of them were slaves, some of them came to freedom like Hercules. I want to tell the story of Hercules I want to tell the first story of the chef of George Washington and the first story of the first chef of Jefferson. The ones that were white and French or they were the ones getting the accolades but the ones really we don't know how I'm making it happen. I want to be telling that story of those voiceless men and women that they deserve their voice because much of the cooking we understand today even as American cooking or Southern cooking happen, because those people and we need to give them the, the, the right part in a story and to thank them, because today we, you know I always say tell me what you eat and I'll tell you who you are. Well we are the work of these men and women that they were never thanked for, and they live under very hard conditions to get by day to day. So those are the stories, I would love to be telling through the power of food. One story at a time one ingredient at a time, we will probably, I will hope I will, I will put my, I will plan my little seed to try to make not only America but the whole world to understand that, yes, tell me what you eat and I'll tell you who you are, but the same person that brought that. Brillettes of Iran a Frenchman in 1826, he said, the future of the nation will depend in how they feed themselves. It's about time we take it seriously, because the food we have today in our plates that we take for granted. Maybe one day it'll be not so easy. And I want to make sure that I awaken the conscious of every leader in America and every leader in the world to don't take it for granted. Well that's wonderful we're actually out of time. But I think it's encouraging to know that as you mentioned at the beginning of our conversation. So for you, every day is a new beginning, and you're full of dreams. So look out you're only just starting it sounds like, and your realization that all of this experience is just build upon one another to this is bigger dream that you have so to hear about it and I'm sure there's so much more you can share with us but I think we've run out of time. Thank you, Jose. It's been a real pleasure. Thank you for sharing today. Thank you for having our partners at the National Archives Foundation. Thank you for joining us. I'm pleased to share that the LBJ Presidential Library is now back open seven days a week from 9am to 5pm with limited capacity. Advanced reservations are required and can be made online at lbjlibrary.org. We look forward to seeing you back in the building. I'm also thrilled to announce that we're transitioning back to in-person programming. On the evening of December 1st we will host Lucy Baines Johnson and White House Historical Association President Stuart McLaurin for an in-person conversation on holidays at the White House. We're also offering a live stream online if you're not yet comfortable returning in person. More details on the event and safety protocols are available at lbjlibrary.org. These programs are made possible by generous support from the Moody Foundation and contributions from our members. If you aren't already a member of the LBJ Library community, you can support programs like this by joining us at lbjfriends.org. I'm Mark Up to Grove. See you next time.