in a good way though

yeah in a good and powerfully flavor forward way um yeah briefly i described pronghorn is complex but delicate and sandhill is like complex but bold so there's all kinds of things going on that are that your brain is just like i i'm not computing not computing uh which which makes it like uh of course a treasure and and uh means we need to do some homework on how do we best use this in in the kitchen i don't think it's If you think beef and you think stir fries and I mentioned ginger beef or Korean Calbee kind of flavor profile.

Or honestly, I think I mentioned beef.

I was like, oh, and then I thought, oh, man, if this was rolled in black peppercorns and then grilled, holy cow, you could totally sell this to somebody that it was...

Although, again, I don't think I could be fooled ever because it's all those other layers of complexity that are not subtle.

Those other layers of complexity, I think, are cranked up a fair bit, at least for my brain.

There's a lot going on.

um but geese don't turn my crank yeah uh especially snow geese uh specks or white fronted geese they're okay i was

Was it that, that food angle that got you to make the jump from finance to filmmaking? Or was it more, was there something else in

it? No, it was general hatred of my former career, maybe, was one of the reasons.

But also, I used to be heavily involved in music and still do.

Like this morning, I was writing score.

And that, at a point, I was playing in a band a lot as a young adult and then got out of that because I started having young kids and babies in the house.

And when that kind of ended the musical arc of my earlier adulthood, there was kind of a big creative gap, I guess, and food filled it.

And I started traveling a bunch and got really interested in food.

build your confidence slowly?