Skyr

And there is this movement or this feel that it is a preferred choice when you have, let's say, the authenticity of the product.

And with Skyr, I mean, obviously, here in Iceland, we were the only country where Skyr was produced for such a long time.

I mean, we were enjoying this project for almost 1000 years.

So the authenticity and the heritage is very, very strong.

Meanwhile, in the caloric department [laughs] I wanna just update you all on foods that I've been [chuckles] jamming on because apparently this is my diary and I can do whatever I want.

Uh, so I have just been obsessed with Skyr recently.

I don't know if you know what this is, but it's essentially like similar to like Greek yogurt, but it's, um, Icelandic yogurt, okay? And, um, it's really great.

I've actually been enjoying these like flavored ones.

Dairy is not worth it for me, so I'll just stop." And I did that for eight years, and only in the last six months or so, I reintroduced dairy off of a freak occurrence where I ended up having it.

Uh, I had cheese on a sandwich and I didn't die, and I was like, "You know what? Maybe dairy's not a problem." And, uh, it turns out it's not.

So, you know, I still don't do shellfish, but either way, as a result, I've been experimenting with all kinds of fun stuff like Skyr.

And don't...