grow and he grew this massive cauliflower in it. I really encourage maybe Nick when this podcast

comes out, you could reshare that so people could see it because it really is quite impressive

of a cauliflower. I was a little jelly. I have to be honest, I was a little jelly and you not only

harvested an eighth the cauliflower in the traditional sense, but you used every single piece of the

cauliflower and that speaks to a lot of the things you care about, going zero ways. So why don't you

talk just a little bit about why that matters to you? Yeah. Food waste is

just it boggles my mind how much food waste we create and 40% of the food that is grown and

produced is wasted. And when you think about how many folks across the country and across the

world who are food insecure for whatever reason, right, it's really just unacceptable. And I think

so much of this can be solved by just understanding more about our food system and where our food comes

from. And there's no better way to do that than to grow food and see what it looks like when you

grow it. And I had never had much success growing, you know, cauliflower or broccoli for that matter,

tends to bolt really quickly in soil. And when I started growing it in lettuce grow,

it was taken off. And one thing I noticed was like, why are there all these leaves on this thing?

There's all these it's huge giant foliage on this plant. And I'm realizing I have never seen

a cauliflower in its true form. Even for this day, even to even this year, that was a new thing

you learned. Even this year it kind of was a you know, aha moment where I'm like, oh my gosh,

like I consider myself very educated on the food system. And still know that cauliflower has

these leaves, I felt kind of embarrassed, but it was such a good learning. And you know, I see

this thing start to grow. It had to wait at least three, four pounds. Oh my gosh. And I hacked

this thing off. And I'm like, I could I could eat this. I could eat all of this. And I looked it

up and you know, they said the leaves are quite tender, quite delicious. And I kind of braised them.

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