I love this.

Yeah.

If you like food, you like sports, this is the place to be over the next four days.

We got the best chefs from around the world coming in, 40 different countries, uh, all states of America.

And guess what? Consumers have a chance to vote on the winners.

We got Bacon Battle going on right after-

[laughs]

You have t- you have champions in the mix already trying to defend their titles.

So I have to ask, where does a live culinary event intersect with that ecosystem maybe in ways that people wouldn't expect?

I, I, I think it's, uh, at the consumer point.

It's education and, um, exposure.

You know, there's, there's so many great things going on in, in, in that arena that people don't know about.

Uh, whether it's how to eat, um, uh, cleaner foods, uh, how, how to understand the, the life cycle, uh, and, and the cold chain and, a- and the, uh, the security process of food going from farm to fork, uh, whether it's f- cutting down on food waste, uh, and serving food deserts.

Uh, we, w- we look at the, the output side of that, and, and we try to partner with, with all the people on the front end.

Um, one way we, we do that is through the, the Ag Zone.

Could World Food Championships be a catalyst for movement from production ag to value-added food and nutrition? And what would that take?