Hey there, it's Nick.

And it's Leah.

A real quick thing before we get going, would you please follow our show in whatever app you're using to listen to us right now? Yeah, you don't even have to listen. You could just hit follow and it would really mean a lot to us. Yeah, there's probably like a follow button or maybe there's a bell or a plus sign. Like there's some symbol somewhere and then you'll get notified whenever we have a new episode. We would so appreciate it.

We really would.

It makes a huge difference for our show. like there's some symbol somewhere, and then you'll get notified whenever we have a new episode.

We would so appreciate it. We really would. It makes a huge difference for our show, so please do that.

Thank you so much. And now let's start the show. Let's get in it.

Hey everybody, it's Nick Layton. And it's Leah Bonema. And we had so many great questions from you all in the wilderness.

Aoo!

That we have a bonus episode.

So here we go.

Our first question is, quote,

I'm dying to know your take on how to handle to go boxes at restaurant tables.

It always feels declass A, no matter how daintily I try to do it.

I wrote A. I'm loving the declass A use.

Yeah, it's definitely in the zeitgeist.

And I wrote, just don't scoop it with both hands.

Oh, okay.

I mean, I'll agree with that.

Yeah, I think that's a good baseline.

I think that we just throw that out there. That's a good solid. Don't scoop with your hand and then plop it into the to-go box. That seems that would be day class A. That would be interesting. Yeah. So, okay. That's it. Next question.

I mean, what are you not going to get a to go? You got to get it to go. So I guess before we talk about it. Next question. I mean, what are you not going to get to go? You got to get it to go.

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