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Now, on to the next topic.

And we're recording now.

So, Stephen, just, first of all, thank you so much for coming on.

For those who don't know, you are the sort of the mysterious guy between the very, very well put together L.A. Chefs column.

I think this is a tremendous resource, wonderful material.

I've read a number of the articles for there, and I think it's a great thing.

But can you give us a little quick, you know, five-minute

summary of who you are, what your background is, and then we can get into a number of good

topics that you want to bring up? My background primarily is in food. So I've, I'm a, I'm trained

as an architect, but I worked with food service companies, one of the larger, most of the larger institutional

companies. I worked for 11 years with a company called OTG management as their outsourced design

director slash oversaw their construction. So in the first 11 years of that business, I went, we went

from one operation to one airport to

six or seven airports and over 300 food service locations.

And then I got tired of working for a hundred hour months.

...