Okay.

But, um, but my grandfather was, like, a very, very talented horticulturalist, uh, like a gardener.

Um, he, you know, didn't have a, a big giant farm, but, like, between-- We had an acre with, like, 29 different fruit trees and vines and all sorts of different stuff, and chickens and everything, and he had his own, um, really well-kept garden and greenhouse and everything.

And so just from a very young age, like, you know, like, if you are used to getting f- fruit at just, like, let's say the grocery store or even a farmers market, like, you're buying things when, you know, kind of the market decides that they're being sold.

But when you grow up just surrounded by, like, fruit trees and blackberry vines and, like, tomatoes and pomegranates and everything, and you get to, like, literally eat them at the peak hour on the peak day of peak ripeness, um, you know, that was something that, like- I, I didn't realize until later in, you know, my culinary career, like how much that affected me.

Um, because like, yeah, I just got to grow up eating things at their absolute best.

You know, like a loquat at its absolute juiciest, a blackberry at its absolute top.

Mm-hmm.