Is that right?

Yeah, like, Tyler came out once or twice for Lake Erie walleye, too, and he'll tie it.

Like, for the walleye, they don't swim fast, so they're fairly easy.

But, I mean, that's how I practice to learn it.

Like, you find a walleye when you're sniping.

And this is the thing I found out.

I taught myself all the sniping for walleye, too.

That's a famous brown spot.

It was late February when, out of the blue, Tom got a call from back home in Kalamazoo, Michigan.

My mother called and asked me, "What, what, what's up with Lake Champlain thinking it could be a Great Lake? There's only five Great Lakes, and Lake Champlain's not one of them."

According to Tom, this was a classic move from Leahy's playbook.

It's just something that the senator was able to do, um, you know, I think sort of at the 11th hour during a committee markup, which is often how he liked to get significant, uh, work done.

Just an extra line of language here or there, not completely remaking the bill, could have a dramatic impact on Vermont.

Because I think building that, identifying those good teammates, identifying that talent, training that talent then naturally leads in a lot of instances to where people just want an exit.

Yeah.

Well, and that's a challenge.

I mean, the first thing is there is not, you know, people ask us this question all the time.

How do you value my business or how do I value my business? And again, there are, you know, if you look at certain other industries where businesses buy and sell back and forth or, you know, they're publicly traded.

And so there's a public market that values that business.

Relatively speaking in the title business, the transaction volume of people either investing in or buying a title business is pretty low.

Winning.

So are you doing more shareables or do you find that people are ordering more small plates now because some people are, you know, budget crunched or prefer to eat that way?

Well, you know, our restaurants have almost exclusively only been that since the start.

When I moved, when I came here from Nantucket, my restaurant in Nantucket was the first place to bring small plates to the island.

You know, it was a little bit now in 2012, 2013, and essentially brought a lot of that menu with me to the original LaVon's.

And You know, I don't think it was Chris and Mark's vision necessarily to have small plates at Yvonne's, but I convinced them to do it.

And I know you were going to ask about the large plates and that sort of was a compromise.

I don't, as a chef, I don't love doing rancheras anymore.

But what is it like in Boston now?