 I started to realize that we weren't speaking a language that was youthful enough to reach the people or for them to even care about food. You know, and so in order to get the food to them so that they would wait in line like that, I had to break rules. I had to go against a lot of things that we believe in as chefs. And that's mixing technique with processed food. Mixing emulsions with canned meats. Mixing junk food with intense purees of organic vegetables. And like, and mixing those things together. Making it young, like streetwear, you know. That's taboo for us. You know, we would never open a can of canned green beans, you know, serve that on a dish in our restaurant. But see, like for me, the information was I had to do that because it's like when you get out of surgery, right? You can't just go straight into a meal. You have to kind of ease your way back into it. Well, you had communities and people that had this hunger that they couldn't just dip into the food that we were cooking as chefs. So I had to create some sort of a bridge. And then it changed the city. Then it changed the county. Then it changed the nation.