 The San Francisco Public Library acknowledges that we occupy the unceded ancestral homeland of the Ramya Tush Aloni people who are the original inhabitants of the San Francisco Peninsula. We recognize that we benefit from living and working on their traditional homeland. As uninvited guests we affirm their sovereign rights as first peoples, and wish to pay our respects to the ancestors, elders, and relatives of the Ramya Tush community. I'm going to give some quick, just quick quick, since we've had so much internet trouble. At two o'clock at two o'clock today we have a band book event about censorship in our prisons. Coming up we're still celebrating Viva we have some author talks coming up. We have a live in person author talk on October 12, Tomas Moniz and Michelle Gonzalez. And yes, today is our kickoff of Filipino American History Month, and Monday we have Barbara Jane Reyes and friends, and a celebration of Filipino American poetry. Our friends of some can will join us for a healthy demo of Filipino cooking. And then we have an insane author extravaganza nine authors, all celebrating their latest work, all Filipino or Filipino American authors so it's going to be a biggie come check that out. And friends at Dio sub looms will be doing a shrimp chip bouquet and all sorts of stuff so please check it out SFPL.org slash events, and we'll get the direct link in the chat just momentarily. We're celebrating Carla cornejo Villavan since us book the undocumented American as our September, October on the same page we encourage you all to read the same book at the same time. And Carla will be in conversation with Jonathan Blitzer on October 26. All right, without further ado, I'm going to introduce you to chef for Raina Montenegro. And I know she took over there for a little bit while we cut out and I appreciate it. As I said chef was booked with us in May of 2020 and I'm so happy that we were able to get her back and would like a whole new like talk about pivot. She has done it. So in 2016. She started a catering business which eventually led to the restaurant Nick's kitchen in daily city which was like, just an amazing takeover of a restaurant that just as we were all so happy to see it flourish. And then there was Nick's on mission and that was just like wow this lady is doing it. And then of course, you know, pandemic hit, but this has not stopped chef, she has totally pivoted and now is doing catering business. She's opened up a new place in Brisbane, and has pivoted to an online or to an online and storefront and is doing a launch, which is launching tomorrow. So I'm going to turn it over to chef and let her tell you all about it. Chef Raina Montenegro take it away. Hi. Oh my gosh you got through it guys. Welcome thanks for joining. I'm making lumpia vegetable lumpia it's called lumpia mbule in Tagalog. It's basically a vegetable lumpia so it's our version of the egg roll. So all Filipinos don't believe that any of the dishes should not have meat in it so my mom's vegetable lumpia has meat in it so to veganize it I'm adding a vegetable, I mean a vegetable plant protein, which you can buy anywhere now by the way. So I won't answer any questions now I'm just going to get right to it because there's the part where I need to pull off the filling before I start wrapping them so I'm going to get started. So if you're cooking along just maybe write notes if it's too fast for you. I just have my, my pan here, heating up medium to low, and what I'm going to do is put my onion, which I'm going to cut now. I'm actually using a shallot this. I thought I had an onion I didn't have any. Yeah, you can use onion you can you know you don't like onions you don't even have to use it you can just use garlic. Right. But the best thing about this dish is basically it's called the kitchen sink recipe where you know how you buy all these vegetables in the market and. It's just rotting in the fridge like it's it's not you can't use it, or you forget about it or it's hard to cook right so you're like this would be like oh it's almost rotting so I'm going to cook it down or cook it. Or dinner or something and you can just make it into an egg roll. So I'm going to add that in and then I'll add some garlic. So I had given recipe ahead of time so whoever registered should have it already so medium heat and I'm just going to brown this and so I'm adding the meat right after the vegan meat is to brown it with the aromatic. So while that's browning. Here. I'm going to tell you about the vegetables that I'm using. So, again, you can use anything, but this is what my mom usually use. Except for the beansprouts, because I didn't have any beansprouts so I have mixed veggies here frozen veggies, you know the typical frozen veggies have carrots and then I have it come up. She always adds that in for some reason it kind of makes you a little sweeter. Some people don't like it but. Again, you can do you can use whatever you want to use whatever so this cabbage as well that I'm going to shred. I'm going to add that in two after. Okay. Browning a little bit here. So there's like different kinds of. Yeah, the other one is smaller. They're called the Shanghai and they're called they're actually meet just meet there's no veggies or anything in it. So they are called the vegetable yeah, but we do a little bit, you know, we say the flavor, the, the room chat which doesn't make any sense to me just. Then he doesn't like labor in my opinion, it's just stuff that you add to me. Anyway. Can I can I ask a question while you cook. Um, so our friend says the recipe looks good she's wondering she doesn't see the rapper in the recipe. Is there a special rapper. Yes, and I'll explain that as soon as I start rapping. I would say that. Thank you. Yeah, yeah, and it's all different kinds like there's questions like, Oh, you know, can we use a gluten free rapper, you know, there's a lot of things that I can explain, you know, once I get this thing in here. Wonderful. And after that I'm going to add the cabbage because that has to cook down. You know, into the dish here, and then I'll add everything else, except for the heat come out and come up and be last. Because that's basically, you know, he's coming. There's another comment about the beautiful cutting board, which we were cutting board from world market. Yeah, world market guys. It's hilarious because I have like other really fancy cutting board and those never get commented on. So here, I'm going to add some vegan chicken vegan chicken seasoning. It's a bullion, you know, it's an Asian bullion. If you can't find this, you can use any other like vegetable really on that, you know, available in your market. The only thing I like about this Asian bullion is that it's already salted so I don't have to add salt. Yeah, that's like my favorite thing. And also I add just a little bit of soy sauce only because. I know I'm used to it but my mom doesn't use add it in because what happens is when you wrap it, if it's too wet, and then it kind of breaks the wrapper. So I make sure that I cook it down so that the soy stuff evaporates. I'm just going to keep mixing this together and then I'm going to add the rest of the vegetables. I'll show you I'll show it to you when I'm done. Question now to be like anyone. I see Derek has his hand up if Derek wants to talk I'm going to allow you to talk right now Derek. So this is what it looks like. Yum. Yeah. So how about tell us your background where are you from in the Philippines and when did you come here. Okay, so I am from this island called the magazine. It's a city called the magazine and Island called Negroes, Negroes Oriental to be exact. We're the science so we're, and basically, kind of like an, it's not a city girl, it's a province surrounded by water and basically a university town so if I had to compare it to a state in the US is probably the Rhode Island, you know, or is it a university town. So, I came here in 1997. Yeah, in August. And yeah, I've been here since I've not moved. Because it's a very beautiful place. It sure is, and my entire whole family is back home so I'm the only one here. So, you get a little bad sometimes, but, you know, it's a great city. And does your family, does your family cook vegan Filipino food too. No, they do not. Their excuse is always over waiting for you to come here. Yes, when I mentioned to staff that we were going to have a Filipino chef that cooks vegan food they're like, I don't understand. Yeah, exactly. That's like the, that's a response from every single thing. Let's see, there is a question what's your favorite Filipino dish that you cook, and what's your favorite to eat. Okay, so it's definitely to see no, we make to see no at a restaurant, and that's for me, the favorite. I think it's a lot of everyone's favorite to. Yeah, it's, you know, cured, it's not cured for and it's red, and it's so good. So I just finished cooking that I'm just pulling it off. Now I'm going to show you that different kind of rappers that you can use but this is the one that I use. So you can go to it's called spring roll shell, but you can go use any other in the Asian supermarket they also sell it at major supermarkets made out of Florida water really. And if you're gluten free, I would use rice paper. If you want to just eat it fresh, you can just maybe dip it in some water first to soften it, and then you can roll these in it. If you want to fry it, you can also do the same process but just tighter and then fry it. So that's, that's the process of that. This time, this would be a good time for questions. I was just putting in the chat that if our attendees want to get truly hungry they should check out your Instagram because hungry all the time when I look at that. I'm glad that it works. I'm glad that that my strategy works making people hungry. Yes, for sure. I mean, so let's talk about you as an entrepreneur and speaking of like social media because I think you really do a fantastic job of promoting what you do and promoting yourself. And I think that's such a huge part of, you know, I book a lot of authors and all that and I think a lot of people don't understand that connection. Yeah, I didn't get into it until about a year into opening my restaurant, you know, I just didn't realize what the power is of social media and I just decided to, you know, be myself in there. And then I put myself into the customer's perspective, and I post food that makes me hungry when I look at it. So that's, that's how I kind of do it, you know, I don't have a strategy and I don't have a, I don't really follow rules. I hate rules. So I think I'm known to be a rule breaker. So, I just do what I want to do and what what's best for me and nobody, nobody likes it and, you know, too bad. People would like to see the packaging again for the wrappers. These are the ones that we've found that really are strong and stays intact during the frying. There are a lot out there but you tried all and this is the one that really works well. Unfortunately, it has meat in it so if you're gluten free. Okay, I'm going through the chat to see if I've missed any questions. And welcome YouTube viewers I don't think I got a chance to say that when we were internet panicking. Everybody loves a rule breaker. Yeah, I am known to that I mean veganizing Filipino food in itself is already a broken rule, you know, yeah how did your family react to you, like, go and complete vegan and and take another and and taking it on. So my mom basically said, are you going to just eat salad from rolling. No, I eat burgers, I eat chicken and, you know, like vegan chicken, I eat everything. So, yeah, I mean, now she's a believer but at first she was like, what is she doing. What is this craziness. Yeah. The way you transform food is astounding in the vegan world I'm imposed this little picture and Instagram of the tacos that you posted the other day. So good. Those are good. Yeah. Do you have tips on how to move towards a more plant based diet. Absolutely. The first thing you do is really replace your basics, you know, so what do you use at home when you're there all the time like your, your basic basic necessity. So one would be your butter, you have amazing vegan butter available out there now, change your milk, change your, you know, just like the egg, you have just egg. So just the stuff that you use on a daily basis that's like you really need it, you know, bread, make sure your bread doesn't have milk or egg in it, you know, it's, it's really easier than you think. If you, if you want to vegan 10 years ago or six years ago like I did, it's so much harder. It's so much harder. And now it's just you have everything I mean so much so many choices. Well, hi Erwin. It's my friend. So yeah, that's easier than you think guys. Tell us about your e cookbook is you have any opportunities to publish it in print. Yeah, so I only have 13 recipes in there right now. So, honestly, if I'm being honest, I'm waiting for someone who would like to work with me for a full on cookbook I don't want to do it alone. Yeah, it's just too much work when I did even that that was really hard. So, you know, I'd like to publish a cookbook one of these days so anybody wants to do it with me. We would really love that. We'll definitely get it for the library for sure. Yeah, but yeah I do have a new book it's on Amazon, and I think you guys have the link right. Yes. I'm going to put that in right now. So I'm going to show you guys how to be pretty cool already. So I have my wrapper diagonal. Okay, everyone thinks this is so hard but it's so easy once you get ahead of it. So you're going to take a tablespoon of your filling and you put it about an inch from the edge. Okay. Actually, before I forget I have a slurry of flour and water here. And the reason this is to seal the egg rolls and if you use just water what happens is when you hit it when you put it in the oil. The egg roll will explode because it needs, you know, to be really sealed tightly so I just made a slurry of one part flour and one part water, just so we secure it properly so what I do is I fold it over the filling like this. And then I pull it back really tight. And the reason why I want it to do it tight is because if you don't do it that way, once you fry it in the oil, the oil seeps into the egg roll. And so when you bite into it, oil will just fall all over you. And that's happened to me way too many times. This is why I did it, I'm doing it this way. You pull it back like this really tight. And then you roll it to the middle, middle like this. And you fold it the left side over. Fold the right side over. And then you keep rolling to the very end. And that's when you add your slurry at the end. Make sure that it's not wet either. This is going to see. I'm going to keep doing it. I'll do about four. So you guys can practice. Do you have a favorite vegan spot in the Bay Area? I do. I hate this question but I'm going to actually answer it. I love all the vegan restaurants in the area but I do have a favorite. It's a vegan sushi restaurant in San Francisco. They have really awesome sushi and I love going there. That sounds intriguing. It's so good. I have to go there again. I'll only go there on special occasions. I just put it in the chat for you all to go check it out. And they're so, so good. So I'm going to do two more of these. So I'm going to tell you guys again how I do it. I just fold it over the filling. I pull it back as hard, as tight as I can. Roll it to the middle. Fold it on the sides and then pull it to the end. And then you put your paste there and then you're done. One more time. Let me know. Let me know if I'm going too fast. Because sometimes they do it so fast, everyone's like, what? What just happened? Pull it back as tight as you can. So ideally you would like, you would want to really cool this down for a while so that it doesn't break the wrapper. But we don't have time for that. I'm going to start frying it now. Just deep-fry it. You can also just pan-fry it. It's not going to be as maybe crispy. You can just pan-fry it. Deep-frying is the best. And Filipinos love deep-frying stuff. I call myself the queen of deep-fried because I love it so much. The best. I can't have it all the time. I can't help myself. I'm going to get rid of my really pretty cutting board. And then I'm going to move this over so you guys can see what I'm frying. So medium low heat. And you're really not cooking the insides, right? You're only cooking the shell. So this shouldn't take that long. It should only take about two minutes or so on each side. I'm going to start frying it. I'm going to start frying it. So there's no questions. I'm really. I'm surprised. Let's see. I did see, I did see a question. They would like to know how to make the paste. Oh yeah. It's one part flour, one part. Water. That's it. And you mix it together. That's all it is. And then Seth says, I'm going to put it in there. I'd like to find myself there. So good. So, so good. I've been there. It takes a long time to get in though. They were always busy, but. It's worth it. Yeah. Chef, can you recommend a favorite meat alternative? Wow. Um, That is a very good question. I just don't want to hurt anything. Anybody. Well, okay. Should I just mention some. I should just mention beyond meat. Okay. That's one. There's impossible. Neat. Right. Impossible. There's like, like. There's, um, there's more. I can't remember now, but those are the three. I have some YouTube questions is, uh, to two people want to know about air fryers. Do you ever use the air fryer? No, I don't. I don't use the air fryer. But I have used an air fryer for these. They're just not going to come out the same way. I have used it where I ordered this the day before. And it sat in my fridge overnight, but they were already be fried, unfortunately. And then I put it in the air fryer. I think it will work. I think it's just won't be as brown or as crispy. Um, but I would try it at like 400. I love my air fryer. I actually air fry everything. And then I'm going to put it in the air fryer. I'm going to put it in the air fryer. Maybe for like 12 minutes or so and check it and then, then I'll turn it. Yeah. Okay. How about, um, the freezing of freshly rolled lumpia? Yes. You can definitely do that. That's what my mom does. So she makes a ton of them. And then, uh, she freezes it. So. This is the, these are done guys. So I'm going to. Um, I'm just standing up on a, on a problem under like this, like a strainer. So the rest of the, the oil. Drips down to the paper towel, you know, just to ensure that when you bite into this. The oil doesn't go all over our face. I'm hungry. I'm hungry too. We have some hungry folks in the audience. Let me show you exactly. What this looks like. Yeah. And then, um, yeah, so I just did that. And let me introduce you to the three musketeers of dipping sauce. Okay. That people use. I'll explain why. So where I'm from, we always use vinegar and garlic. So it's white vinegar. So for me, I use this all the time, but you can use any white vinegar. And then, um, So white vinegar and garlic is always. For, um, For our, our dipping sauce. And then for Phillip, Filipinos from Manila, um, they usually use a soy sauce, which I have in here. So I saw us and vinegar and also add, um, Garlic in here, onion in here. So. Right there. And, um, my personal favorite that I absolutely love. I didn't care what people say. It's so good. Um, it is a vinegar and sambal. I don't know if you guys know what sambal is, but it's this one right here. It's, um, It's a ground fresh chili paste. Yum. I mean, look, I have no more left, but this is, this is this is what I use. And I just kind of dip it in. And then, um, This is what I use. And I just kind of dip it in there. So like I take this and then I'll dip it like this. With a chili and my vinegar in there. And then that's how I would eat it. Here. Awesome. So, um, the, the free, we have another question about freezing the lumpia. You do that. Not when it's fried, right? You do it before it's fried. Or can you do that? Yeah. Can you do both? No, no, no. You can't go. Don't freeze it after it's fried. It doesn't work. It makes it actually taste weird. I would have that before, but do it before you fry. And my suggestion is if you're going to put it in a Tupperware. Sprinkle some flour loosely in the bottom. Put your lumpia on there. And then sprinkle another. Sprinkle flour again on top of it. And then layer it with another layer of lumpia. Just so they don't stick together. So that's like the, the trick. So when you take it out, it's just, it just comes off. Yeah. And from it, from frozen, you can actually be fried directly without waiting to defrost. Yeah. When a friend, when a friend says, uh, you're so mean, I could literally bite through the computer. I know I should do that again. Just do this. People. I'm sorry. To make people mad. Yes. I missed it. Did I take a bite? Yeah. We want to hear the crunch. Yum. Oh my God. You can actually defry directly without waiting to defrost. Yeah. Winifred Winifred says, uh, you're so mean. I could literally bite through the computer. I know I should do that again. Just do this people. I'm sorry to make people mad. Oh my God. Yes. We're hungry. We're all hungry now. Broken screens. Um, and then. Was it just plain white vinegar that you used in the sambal with the sambal? Mm hmm. Oh my God. I'm so good. If I'm missing any questions here, freezing the lumpia. I'm so hungry. Um, which was a product she helped to get over here in her own way. I'm not sure I understand that question, but maybe you do. Hmm. What was the question? Um, let's see. I missed it. I missed it. What? Nope. Nope. Where'd it go? Where'd it go? Seth. Which was a product she helped get over here. In her own way. Oh, oh, oh, oh, oh, oh, I'm sorry. They're talking about omnipotent. I don't think it was mine. I don't think it was. Omnipotent. Yeah. Yeah. I don't think I did it, but I know that my friend and I, we're both obsessed with, um, Omniport, Omniglobal. They're like this company from Hong Kong. And we've been trying to recreate spam for a long time for me in six years. And I knew that I was going to be able to do it when I heard that they have, they have it. I was like emailing the CAO, the investor. I was like, please, please, please. Um, but I don't know if that has anything to do with us. Um, I just know that. That I was one of the, the eight, eight people, eight restaurants that, uh, was able to try their products and launch their product here in the US. So yeah, I'm pretty proud of that. I'm still, I'm still their ambassador. So. Yeah. That's Bama. Sooby looked pretty freaking good as well on your Instagram. It's really good. Yeah. I try to trick non vegans to eat that and say, oh, look. I believe it. All right, friends. Any more questions? How's our YouTube viewers? Are you all hungry out there too? I know you are. Let's see, please explain the popularity of Jollibee. Um, because of the fried chicken, and I'll tell you why. It's MSG. It's MSG. Totally addictive. Addictive chemicals. Um, they pressure cook their chicken while trying it. I mean, that's incredible. You know, the Spaghetti is just sugar, right? Oh yeah, pure sugar. Yeah. Yeah. Yeah. I mean, that sometimes as a, um, a special at the restaurant too, I've done a whole Jollibee combo veganized as well. Oh, that's awesome. Yeah. Yeah. I love MSG too. So yeah, this was fun, guys. It was kind of, yeah. This was really fun. And so is your restaurant like the storefront is open on a regular basis? Yeah. So Monday through Saturday, it's, um, it's a to go place. So we don't have to sit down. We have like little, um, chairs and tables in the front, but it's mostly to go. We have a nice park. People always eat there after the order. Yeah. It's open Monday through Saturday, 11 to eight. You can order online ahead of time. And you can pick up your order. Um, but tonight at around eight o'clock, we're going live. We're going to start shipping six of our very popular dishes from the restaurant. One pound packages of them. I'll give you an example. So if you have anybody that. Um, Is out of town and they just want to, you know, they purchase and they want to purchase our frozen items. And we're launching tonight. Very, very exciting. Very crazy. But it's happening. It's amazing. Congratulations, chef. That's very cool. And did you ever like, I mean, when you started like toying with the idea of opening or taking over next on grand or you like. I mean, if you don't seem like the kind of person that would doubt yourself. So. Oh, no, no, no, that's the opposite. I doubt myself all the time, you know, nobody just nobody knows about it. That's the way to do it, I think, right? Yeah. Yeah. I mean, one of my, one of my very close friends did a speech at one of my birthdays and he said, Reina's like a duck that swimming in the river where like, you can see her. Like just smoothly going down the river. But what you don't see is her, her bottom going, like this, you know, just trying to survive. But yeah, that's, I mean, the very close friends know, I do doubt myself a lot. I think I've learned to, you know, get myself, take yourself out of the way. The first thing to do to follow, to really reach your dreams is to put yourself aside, tell yourself to move out of the way so you can, you know, you can pursue your dreams. And if your dreams do align with what you believe in, this is what I really believe. If you align yourself to what you believe in, then it's always going to be successful. If you don't believe in your product, if you don't believe in what you're doing, if you don't even love what you're doing, I mean, there's no point, right? Yeah, that's great. Great words. Thank you, Reina. When did you, you know, decide to become vegan and did you notice like a considerable difference in your health when you did that? Absolutely. I mean, I'm a Filipina. I'm a pork eating Filipina. I mean, the last thing I ate was a big pork knuckle deep fried. I mean, that's, that's how we were raised. And that's how I ate. And I'm definitely huge. I turned vegan in 2006 years ago, almost seven years now. And I did it because my children had skin issues. And I just had come across this article about dairy being, being correlated to skin disease. And I just like stumbled upon these other documentaries about animal slaughter or all these animal cruelty. And I don't know, I just kind of have an awakening. And then also thinking, man, if I turn vegan, I'm going to miss out on all these pork dishes, you know, and I had a business, I had a catering business that was, you know, serving meat to my clients. And I was like doing high, high corporate accounts, downtown San Francisco. And I was thinking, oh, I'm going to lose these, all these accounts. And so I decided to be organizing all of my food. And that's when Nick's kitchen was basically put on my lap. And it was an opportunity for me to open a restaurant. Yeah. So I think definitely the first thing I noticed is my gut. There's lighter for sure. And also like clearer. I was thinking clearly, you know, I don't know if that makes any sense, but I used to always feel heavy and foggy. And the first thing I noticed was that like I was lighter. Thank you. We have a question about, can you suggest a soy sauce without caramel color added? Also, are there uses for sambal that you may not think of, like other than dipping sauce? Oh, yes. I use sambal on anything, noodles and stir fries and all. I literally add it to everything. That's nothing. But the restaurant, I have a big one. Yeah. You can use it anywhere. Ramen, sauce. I mean any dishes that you want. It doesn't have a strong flavor. It just has that kick that it's really good. What was the first question? Soy sauce without color. What about amino acids? I believe coconut. I mean, I believe they don't have that caramel. Coloring in them. Excellent. I'm not sure. I've never been asked that question, but big question. How about, is the Goulay in the lumpia basically. What you might put in your pan set. Put in your pan set. Yes. Except for celery because I don't like celery. No. It's weird. But usually it's celery, you know, that makes vegetables. You can also put bean sprouts, which I didn't have bean sprouts. I mean, I'm telling you, you can use whatever that's about to go bad in your fridge. Yeah. That's what there's a question on YouTube that says, have you ever experimented with odd and unconventional lumpia fillings? Like what's your oddest lumpia filling? Probably. I wasn't me. It was my friend Ava. She, she put like a cheeseburger ingredients in it. I was very surprised. Yeah. So she put burger meat and cheese. I think. Yeah. This is a couple of years ago. I don't remember biting into it. I'm like, oh, I'm so surprised. You know, it's a surprising taste because you've never, you know, imagine a burger in a vegetable. Yeah. All right. How about any other questions out there? YouTube friends. You double check. All right. I think we're good on YouTube. And. Oh, I see some more messages. Let's see. Some happy faces. If you can remember, what was the first thing you made or eight after you went vegan and how did you feel like, okay, I can do this? Wow. There's so many. I was like on a rampage. I just remember veganizing every single thing I could think of. There's so many. I would only think that comes into my mind was the tacos. I made these. I made this and I just, I made it. I made it. I made it like, like now we're getting strips are not as great. But I just grill these strips and I flavored it with all these flavorings. And then I added coleslaw in it. And my taco. So I added coleslaw with a vegan mayo and all that stuff. And then I put the grilled strips in it. And it was like, one of the, I'm like, wow, this is really good. And I just started like, Viginizing everything else. Excellent. And you're, you mentioned your kids. And again, it's a personal choice. And the little one is 90, she says she's 98% vegan. She still has like occasional cakes at school if they have it. But yeah, I mean, it's a personal choice. And I'm not the kind of vegan that would shove this down your throat. I mean, it's definitely your choice, your body, your choice. If you, it's also great for the environment, you know, you're, you know, protein free. And so it's all up to you really. I mean, it's just like religion, you know, and you can't, you can't really push that down your throat. Yes, great comparison. All right, friends, I am, oh, I see one more question. What do you tell Filipinos who are skeptical about vegan Filipino food? Just try it, just try it. Only because like there's this older gentleman coming to my restaurant one day and he didn't realize you were vegan. And he found out he basically cussed me out and said, what the hell are you doing? We're Filipino, we need meat. And all I said to him was, just try it, you know, you don't have to pay for it, just try it. And then he ended up really loving the food and he, he stood up and he looked at me and he said, oh, do you know that my, my daughter's husband's, you know, sister is vegan, you know, now we like, so it's, you know, it's all about mindset, I guess. And it's, it's like, just try it, you know, you're not going to lose, there's nothing to lose, just try it. Yes. That is great. Thank you, Chef Reina. And thank you all for sticking around through our little tech issues there. We made it through. You made it. No, no end of what happens on Zoom, I promise. I thank you all for being here. And I put in the chat box, the link to how you can get to Chef Reina's site of all the links today, but I also put in all of her get on her Instagram is where you'll find all the best food. And I think that's it. Chef, congratulations on your success and all that you do. And we're so happy to follow you and so happy to have you back and in the library again. And hopefully someday we'll have you actually in the library celebrating your cookbook and all, everything you do. All right, Brent. Yes, it would be, it would be. All right, everyone. Thank you all for coming out today. And we appreciate you stumbling through it with us. And have a great one. Thank you, Chef Reina, Montenegro. Bye-bye.