Johnson?

Well, I'm Mark Johnson.

I'm a professor at Cambridge and also at Birkbeck College, London, where I was for the past 20 years doing some of these studies.

I'm a basic scientist, and I've kind of wandered into this translational world.

But as a basic scientist, I'm interested in studying the early development the early postnatal development of the human brain both in terms of function and structure and and for many years some decades i studied mainly neurotypical development we're doing a little bit of atypical studies as well but mainly neurotypical development of human brain function and then how that relates specifically to to behavioral and cognitive changes in human infants over the first three or four years of life.

And we developed lots of methods and theories around, you know, the neurotypical development of the human functional brain, if you like.

And then sort of in the early 2000s, you know, the exact date I think is rather lost in time, but around about 2004, 2005, Yeah, I thought we'd reached a point where the basic science was actually ready for clinical application.

So I would love to have you give just kind of like what we know now that we didn't know 20 years ago kind of overview.

Where are you on that?

I feel when you think about eating outdoors, most of the time, it's gonna happen in summertime, nicer weather.

It's usually a joyous occasion.

You're with other people that you like to be around.

So yeah, outdoor eating is great.

I just don't really prescribe to the getting the picnic basket and a blanket and doing all this fancy stuff.

I just like throw together some stuff and eat it, you know? Cheese, cured meat, stuff like that.

The, the result you have here, how c- closely did you follow the recipe?

So talk to me about how this, how this went.

I mean, it's, at first I looked at this recipe and I was like, "I'm not doing this." And then I started to actually read it and you're like, okay, there's canned chickpeas, tomato paste, uh, ginger, chilis, onions.

It's all stuff I have around the house.

And outside of the garam masala and the dried fenugreek, uh, uh, leaves, it's, it's pretty much stuff I have around the house so I was like, "Oh, this is pretty easy." And it was just like chopping and sauteing and stuff like that.

So you take onions sauteed in butter, you add, um, tomato paste, you cook out tomato paste and it's really funny when you're cooking that, at first you're kind of like, this could go Italian at this point.

It's just onions and tomato paste.

And then you add in ginger, uh, serrano chilis, which I used jalapenos, um, and then you add in the chickpeas, uh, garam masala, uh, Kashmiri chili, which you can substitute with cayenne and, um, paprika, and, uh, cumin.

... moment.