[laughs]

... for dinner tonight, so there was not a lot of cooking going on.

I think we got takeout last night.

Uh, but [laughs] generally speaking, I do a fair amount of cooking, and we've had, which we've had to change a lot over the past year and a half after my husband had a heart attack a year and a half ago.

So we had to completely throw the rule book out the window and, and change.

So it's been a lot of chicken that has...

We, we were going to grill it this weekend.

Why are restaurants in particular need of attention when it comes to mental health, do you think?

um where to begin so chefs with issues and and i i obviously am in the mental health space through ben's friends you were in my opinion you were the first that started talking about mental health in our industry i mean you you're that website predated My book, Southern Smoke, Are You Okay on the West Coast? What led you to that?

You know, I'm really open about the fact that I have dealt with mental health issues my entire life, laundry loose, anxiety, depression, ADHD, not diagnosed until my 40s.

And it's something that for a long time, I didn't feel ashamed of having any of those, but I was ashamed of the way it made me treat people.

Because I would duck away.

Because I couldn't be around people or I would be too...

It was just too much for me sometimes.

Or I didn't want people to have to feel like they needed to take care of me.

What's been your proudest moment as a food journalist? What's the moment that you were like, this is why I do what I do.