So when you were working on Origin Almond, what do you think were some of the major lessons you learned from that shaped Philomenilla in the early stages?

So our products at Origin Almond, the almond milk, they were refrigerated.

So first lesson, don't go in the refrigerated business.

So when I was starting Philomenilla, I was like, all of our products got to be shelf-stable.

They got to be something that I could ship online.

And something that we can easily make and just store for months on end until we're ready to sell the inventory.

You know, the thing about retail is that it's very tempting because retailers order large amounts of product all at once.

Looking back and with all of your growth and where you are now, what is your hope for how fila manila and Filipino food is viewed in the next couple of years?