And I know your background was business and finance and law, so tell us that story of how you kind of morphed in this cooking, and now you're also taking a slightly different direction, not letting go of the cooking, but kind of taking a direction with your book and the issues it has raised.

So yes, my background is in, um, I was a pre-med, and then cadavers was not really my thing And I decided I think math.

I always loved math.

I used to tutor math in college, and I was like, "You know, I think I'm going to do math," and so finance and business law, which I love.

And then I was working for a large corporation out of Pittsburgh, but back then I lived in Chicago.

And I was quite judged, unfortunately, by the way I looked, and people unfortunately perceived me, um, in the wrong way.

At that time, I was in my early 30s.

... how do you see that? Yeah.