Don't Eat Poop! A Food Safety Podcast

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[00:00:00] Rick: And I was like, "You know, the strangest thing happened literally 45 minutes ago." And while I'm saying this and explaining what happened in the elevator, my phone dings, and I get an email, and I happened to look at it. I don't know why. I would never have normally done this. I don't know why I looked at my phone.

But I get an email saying, "Hi, this is Dana. We met in the elevator at the Hilton. It was nice to meet you and talk about my daughter, and here's her story." And she sent me this PDF of what appeared to be a speech, if you will, that I believe she read to congressional members who were, uh, then looking to approve and make Food Safety Modernization Act, or FSMA, law.

This was 2007. And she [00:01:00] read it out loud to them, but she gave me her script, and her script is the story of her daughter. And I decided at that point to read it out loud to our conference. And Francine, to your point, if I talk about my dogs that have passed, I get teary-eyed, but I have never cried or started crying or having trouble getting through reading that in front of a conference

[00:01:39] Intro: Everybody's gotta eat, and nobody likes getting sick. That's why heroes toil in the shadows, keeping your food safe at all points, from the supply chain to the point of sale. Join industry veterans Francine Elshawer and Matt Regusci for a deep[00:02:00]

dive into food safety. It all boils down to one golden rule: don't eat poop. Don't eat poop

[00:02:07] Matt: Hello, hello, Francine. Hi. Well, this is interview number three in our Food Safety Consortium and Food Safety Tech conversation with Rick, and we'll have some conversation about sponsorship stuff at the end, a shameless plug with Rick.

But just to start off this podcast and conversation, anybody who goes to Food Safety Consortium and wants to get a ticket, if you put in POOP as the discount code, you get 25% off. Thank you so much, Rick, for allowing the audience to have that discount. That is awesome. And then also, we talked about last episode that there is an opportunity for people to donate to Women in Food Safety, a non-profit organization, directly on that registration page as well, which is also awesome.

And in the previous two conversations, we [00:03:00] were talking about what makes Food Safety Consortium unique, and in the last conversation, if you wanna go back and listen to those podcasts if you haven't, we talked a lot about what's going on with some of the clear things like storytelling and ROI of food safety culture, and Women in Food Safety and how they have a role within your conference and, and have for quite some time.

This isn't something new. It's just something that Francine and I like to brag about with you. But today we're gonna talk about some... First off, or last time, this would've been probably three weeks ago, we were talking about storytelling and, and the power of storytelling in food safety culture. And there was this blog article that you had written recently, and Francine threw it over to me, and it's just really powerful.

And so we wanna talk about that story, but then also go through the agenda of Food Safety Consortium this year and what some of those talks are, so we're gonna highlight some of those as [00:04:00] well. But Francine, do you wanna tee up this blog?

[00:04:03] Francine: Yeah. So I, I

had read this a few weeks ago, and then I read it again this morning, and I can cry at a good dog commercial.

You know those. But this just genuinely These stories break my heart. They really truly break my heart. And so you met this young lady's mother in an elevator at the HACCP conference that you had in St. Louis. Hazard- the Food Safety Hazards Conference. And what are the odds of that happening? But I read this before we started recording the first podcast, and we recorded all three of these podcasts.

We can say that at the same time, which is not a big deal. We do that frequently. But I cried again, and it's not the first time I read it. [00:05:00] I just- I had tears come to my eyes. And you can't not become emotionally Vested in these stories when you read them. And I just, if you read the story and you don't become emotionally vested, I, I just, I don't understand.

The same thing has happened to us several times. Bill Marler has sent us some stories where people have written him letters that he has shared parts of those in Food Safety News or in his blog as well, and they're just so heart-wrenching. And I think part of that, along with the fact that we're so empathetic to these individuals, is that they're preventable.

These situations are 100% preventable. Somewhere along the way, somebody did something wrong. Now, we are never ever [00:06:00] gonna stop all of them. Not gonna happen. We're not gonna eradicate all of the foodborne illnesses. But we could certainly reduce them significantly. And I don't know what the odds were of you running into this young lady's mother while you were there.

I personally don't think it was chance. I just, I really don't. And the fact that you could share it with those people that were in the audience that morning was just, it definitely had to be very impactful to the people that were sitting there. I've shared stories like that with people that were in audiences when I was speaking, and I know how impactful it can be.

So now that I've talked all around it, do you wanna tell everybody what the story is?

[00:06:56] Rick: It was one of the more [00:07:00] amazing experiences in my professional career.

[00:07:02] Matt: Huh.

[00:07:03] Rick: Just because again, this, the, the, what are the chances? What... Talk about serendipity. So we're in St. Louis at the Hilton downtown, my wife and I coming down in the elevator, and the elevator's crowded with everyone getting on with their day, and it's not just all these delegates from the Food Safety hazard.

There's just a mix of people, and most people are, like, either silent or looking up at the numbers as they change, as the elevator's going down. And a w- woman standing next to Beth looked at our badge, 'cause Beth and I were dressed, ready to go to the conference, and we still had our badge on. And she's like, "There's a food safety conference going on here in St.

Louis?" I'm like, "Yeah." And she's like, "Huh. That's amazing." And again, this is a crowded elevator. We're g- literally going down, and I'm like, "Well- [00:08:00] Well, not to be a jerk, but what's it to you? And she's like, "Well, years ago I used to volunteer for STOP Foodborne Illness." And I'm like, "Wow." And she goes, "Yeah, I used to volunteer for STOP and so that badge kind of caught my eye."

And I said, "Okay, well I know STOP really well." And the elevator door opened and we spilled out into the lobby. And I said, "So what were you doing volunteering for STOP?" And she said, "Well, my daughter died of E. Coli food poisoning, specifically E. Coli O111." And I'm like, "Okay." And I, I started asking her questions about her specific situation.

This is, I think, before PulseNet, before DNA fingerprinting that had happened. And she [00:09:00] said that the only thing that they could think of was that her daughter, and her daughter's name is Kayla. Kayla was at home alone after, I don't know, what was it, soccer practice, and before going over to the DMV, 'cause it was her birthday coming up and she was supposed to be getting her driver's license.

And in between all this she was hungry so she threw a frozen pizza in the microwave and ate some of it, and no one else in the family had that pizza. And there's this... So she was explaining this, and then she's looking at her watch and, uh, you know, I had, "I need to get going to..." You know, she was traveling from the Midwest to St.

Louis, I think from like the Minneapolis area. So she was there on business. Had nothing to do with food safety. That's the pure chance, pure serendipity of it. And so I said, "All right, well it's nice to meet you. I'm sorry we're meeting under this kind of [00:10:00] circumstance. Here's my business card." And we get in an Uber, go over to the conference, and I have every morning, I open up a conference, and I have my notes.

Yeah, this is what we did yesterday. This is what I have upcoming today, and so on and so forth. And I just put my notes aside, and I said as we were opening up the day, and I was like, "You know, the strangest thing happened literally forty-five minutes ago." And while I'm saying this and explaining what happened in the elevator, my phone dings, and I get an email, and I happened to look at it.

I don't know why. I would never have normally done this. I don't know why I looked at my phone. But I get an email saying, "Hi, this is Dana. We met in the elevator at the Hilton. It was nice to meet you and talk about my daughter, and here's her story." And she sent me this PDF [00:11:00] of what appeared to be a speech, if you will, that I believe she read to congressional members who were then looking to approve and make Food Safety Modernization Act, or FSMA, law.

This was 2007. And she read it out loud to them, but she gave me her script, and her script is the story of her daughter. And I decided at that point to read it out loud to our conference. And Francine, to your point, if I talk about my dogs that have passed, I get teary-eyed. But I have never cried or started crying or having trouble getting through reading that in front of a conference.

And, you know, I'm looking down at my phone reading this. I couldn't look up 'cause I'm holding back tears, and [00:12:00] I couldn't, and then I had trouble talking, and then I look up And Dr. Al from Cheesecake Factory is kind of crying. Tracy Fink is kind of crying. Like everyone was- there wasn't a dry eye in the audience.

And I got through it and read the story and I just said, "Wow, folks, that's why you do what you do."

[00:12:24] Matt: Amen.

[00:12:24] Rick: And you're helping... Because at the end of the story, her daughter's name was Kayla. It's on the blog. It's on foodsafetytech.com. It's right on the homepage. Yeah, we'll link it

[00:12:33] Matt: down below.

[00:12:35] Rick: I copied the whole letter that she had put into the blog, and just it was a very powerful experience, and it was just mind-boggling to think about the chances, Francine, of that happening.

Was it divine intervention or, I don't know. It very well could be. It's not important to think about why, but it did. [00:13:00] And it gets even more freaky because we now have built a relationship with Dana. Dana's the mom, and Kayla died in 2007. And I actually gave her an advanced preview of the blog, just I said, "Are you okay with this?"

And she said, "Yes, of course." And then she wants to share it on Facebook and other social media. But as I was reading this and then I was looking at more about Kayla, which there's a memorial on Facebook about her, I realized Kayla's birthday is October 22nd, which is one of the days of the Food Safety Consortium.

[00:13:46] Matt: Yeah. Wow.

[00:13:47] Rick: And so I, I got back to Dana, and I asked her, I said, "How do you feel about coming out to the consortium? What would be the anniversary of your daughter's..." It [00:14:00] would've been the, it's not the anniversary, yeah, it was the an- it's the, it would've been her birthday that day, and maybe talking to our audience.

And she said, "I'd love to." So it was just very emotional, a very emotional experience to go through. But the pure chance of that happening and how all of this evolved just was very moving.

[00:14:25] Francine: So mental note, bring tissues.

[00:14:27] Matt: Yeah, and it's just fascinating. I think everybody has a story that's been in food safety For many years, right?

A story of where food safety went from being a job to a career to a passion. And it's always something like this, right? Like, I know exactly when mine was, when it was, like, the first outbreak that I was in, that I was... Let me rephrase this. First outbreak that one of my clients was in, [00:15:00] and then I got to really see how that affected individual people, and really see how it affected the company that did it, and it changed.

It made me realize that what I do day in and day out is not a job, it's saving lives. And I love people, I love children, I love humanity. And so that was what changed to this being a passion of mine. And everybody has a story, but having stories like this, and the fact that she's coming to talk about her daughter at Food Safety Consortium on what would've been her daughter's birthday.

It'll be an anniversary as well. It'll be like nine years later, right? She would've been an adult. She could have had children. She wanted to be a pediatrician. Her daughter wanted to be a tri- pediatrician. She could have been saving other kiddos' lives, and that was taken from her and her family.

[00:15:59] Rick: [00:16:00] Yeah.

There's not much more I can say. You hit the nail on the head. It still blows my mind just thinking about it. The, just the serendipity of, like, you know, how many strangers do you talk to on an elevator?

[00:16:13] Matt: I'm an extrovert, and I try to avoid that.

[00:16:15] Francine: I don't talk to many. Occasionally, but not many.

[00:16:19] Matt: Yeah. That's powerful, Rick.

That's powerful.

[00:16:22] Rick: Yeah, yeah. It was amazing experience.

[00:16:24] Matt: Again, we'll have that link down below so you can read that story on the blog. And again, that's awesome that the mother... Golly, the parents like Darin Detwiler and this woman who is willing to come and talk every single time. It's opening up a wound, right?

But it's beautiful when they do, 'cause we get to, we get to really get the story from the, and the impact from what it does to the family. It makes it real. It makes it real. Makes it real. Maybe we should have ended with that, Rick. Yeah, the [00:17:00] planning on the hosts. So yeah, so now we have- you're starting to put everything together, and you're putting together some session titles, and we have a list of them here.

Do you want us to go off on them, or do you wanna, like, just start talking about some of them? Just pick the ones that you wanna talk about or-

[00:17:17] Rick: Sure. I have them here, too. You were talking in the other episode about the idea of tangible business outcomes from investing in food, in food safety. And just some of the ideas we have, Sriram Amarajan from McCormick, who has come up with this term called Food Safety 4.0, and it's really interesting on, he says that food safety is entering into a new era where traditional compliance-based systems are no longer enough to manage the speed and complexity and interconnected nature of modern food operations.

This panel discussion will discuss the emerging concept [00:18:00] of Food Safety port- 4.0, which is a shift from static retrospective programs toward predictive, connected, and continuously adaptive food safety systems. So it's really, really interesting conceptually. We talked about looking at food safety from a different component.

We also talk about, uh, FSMA 204, the traceability rule is by the time the consortium comes up, that will be, I guess, about 18 months from then that the deadline- Yeah ... will hit, and when that hits, it's not like it's a, it's a tapered big companies first, middle comp- midsize companies, and then small companies.

It's everyone, boom. It has, that is involved with that will have to be compliant. So-

[00:18:51] Matt: Yeah, and with the b- going back to that one with Food Safety 4.0, and you're explaining, this is McCormick, the spice company McCormick.

[00:18:58] Rick: McCormick, yeah, McCormick Foods.

[00:18:59] Matt: I [00:19:00] love that it's also someone from industry talking about what they're doing, so it's, it's tangible.

This is what we're doing, as opposed to here's theoretical, this is what could be done. On the FSMA 204, the traceability rule one, is Andy Kennedy speaking at that one?

[00:19:18] Rick: We're talking to Andy to come out. He came out two years ago before the deadline got pushed back. He's one of the, I think, the original architect of that, and we're looking at bring- trying to bring him out on a panel.

[00:19:34] Matt: Nice.

[00:19:36] Rick: So there's other interesting things. Again- There's another session called When the Recall Hits: How Traceability Data Drives Containment and Unlocks an Insurance Value. So again, this is the idea of not just being compliant, but also from a business perspective, and it looks at recalls from a data side, where traceability information actually determines how [00:20:00] fast and how completely a company can contain an event, and where the gaps tend to hide, and how the same data powers containment that also satisfies FSMA 204.

So it's again, this weaving of business and operational opportunities and operational expense excellence into what would be just FSMA 204 compliance. And again, that's an interesting framework. Michael, uh, Chipola of Southern Specialties, he's a VP of Food Safety and Quality, is doing a presentation on KPI framework for enterprise success in connecting market impact and operational excellence.

Really interesting session on establishing large KPIs and even micro level KPIs within a company to help measure food safety. Hmm. That's something he's successfully doing within his company, Southern Specialties. Another one's [00:21:00] really kind of interesting. You guys know Betsy Craig?

[00:21:03] Matt: Yes. She's a friend, yeah.

[00:21:05] Rick: Yeah. She's got together a panel discussion on the future of safe dining and the allergen transparency at scale. She's put together a panel that includes Neil O'Connor, the Director of Food Safety and Global Operations for Marriott International, Nicole Martino, who is a nutritionist and food allergen specialist for Epic Universe and Universal Orlando Resort- Brandom Mathatus, food safety and allergen program at Aramark, and Jasmine Hagen, who's the director of total quality and food safety at R- at Red Lobster.

And it's a really powerful panel on why allergen safety is moving from a compliance issue to a brand trust strategy. So Matt, in an earlier podcast, you had asked us how we would a- actually [00:22:00] get the s- chief marketing officer involved in this. It's the brand trust strategy, and this is an example.

[00:22:07] Matt: Yeah.

Again, some heavy hitter retailer food service people on that panel talking about how they're doing it.

[00:22:16] Rick: It's really, really quite interesting. One of our speakers is from a Ferrara company who's talking about transferring pest control through FMEA, which is failure modes and effects analysis, and that is a risk-based framework for preventing food safety hazards.

So again, it's looking at not just, "Okay, I gotta do integrated pest management," but really looking at it from a risk-based perspective.

[00:22:46] Matt: And then, uh, you have technical things as well, technical conversations. Preventive controls to continuous sanitization, applying ozone and nano bubble technology to modern produce washing.

[00:22:57] Rick: Yep. Yeah, that one's with Dr. [00:23:00] Al at Cheesecake Factory. He's been working for years on basically trying to come up with a kill step for produce, and he's been making more and more progress on that, and it's almost like this continual presentation at all of our conferences where he gets more data, and more data, and more data to validate what they're doing.

It's pretty interesting.

[00:23:24] Matt: That will be very interesting 'cause those that don't know, like in produce, there is no five log reduction, which is why we have E. coli, salmonella, listeria, et cetera, on produce. Outbreaks, I should say, with that. And whoever can figure that out and get that out, it's gonna be game changer for food safety.

[00:23:46] Rick: So going back to allergens, this is really interesting. Steve Gendel has spoken at a number of our conferences. He formerly worked at the FDA for 25-plus years, and he [00:24:00] and I were having a conversation, and he's a subject matter expert on food allergens. We talked about, are you guys familiar with alpha-gal?

Alpha-gal is an allergen that comes from tick bites.

[00:24:14] Matt: Matt, I talked to you about this a couple weeks ago. Yeah. I talked to Betsy about it.

[00:24:18] Rick: Yep.

[00:24:19] Matt: We're gonna interview her for the podcast about it, yes.

[00:24:22] Rick: So Steve and I were talking about this, and it's a allergen that when- It impacts you. You are allergic to a variety of different types of food, including almost all red meat.

[00:24:39] Matt: Yes

[00:24:41] Rick: Any, is it mammalian type of protein? So that could include pharmaceuticals that have any kind of ingredients made from, like gelatin. Think of that. Some nightshade vegetables.

[00:24:57] Matt: Oh, are you serious? Like, [00:25:00] getting a tick bite and all of a sudden I can't have red meat and potatoes?

[00:25:04] Rick: That's correct.

[00:25:05] Matt: That sucks.

[00:25:07] Rick: That sucks big time, and I have alpha-gal.

[00:25:10] Matt: Oh, no, Rick.

[00:25:12] Rick: I do. I tested positive for it, but I'm not showing symptoms, so I'm still eating red meat, but my neighbor, a good friend of mine, tested positive and has the symptoms, and probably lost seven pounds as a result of this.

[00:25:30] Francine: So, I had a question. So that can cause the anaphylaxis, correct, ultimately?

So you tested positive. You're not showing the symptoms, but you could at any time start to show the symptoms. Do you have an EpiPen?

[00:25:43] Rick: I do. I have three.

[00:25:45] Matt: Whoa.

[00:25:47] Rick: I have one in my backpack, 'cause that's what I travel with, but we have two in the house, uh, and I think one in the car.

[00:25:56] Matt: Whoa.

[00:25:57] Rick: Yeah. Like I said, I haven't shown...

[00:26:00] The health industry really doesn't completely understand this, because I tested positive but don't show any allergic reaction, yet other people do. They don't know why. There's different levels. I came in relatively low, but that's not really a correlation. Some people have even a lower positive score and actually have a very terrible allergic reaction, and some people have a really high level and have no symptoms.

They really don't understand it, and this is new. So where we live, there's a lot of ticks. There are restaurants now that are saying that they are alpha-gal friendly, because you can also get... There's also cross-contamination. So if you're getting a chicken sandwich, but they cooked burgers on that skillet, it's cross-contamination.

So Steve is going to be addressing alpha-gal at the consortium from an [00:27:00] allergen standpoint and the impact that it- to make one, the food industry more aware of it, and two, some of where this is going and, and actually FDA potentially is looking at issues related to this as well.

[00:27:13] Francine: So I am familiar. I can never remember what it's called.

I'm familiar with it, but I can never remember the name of it. I don't know why it's like a mental block.

[00:27:24] Matt: Oh man, if I got that, I would also lose so much weight. Growing up Italian, so much of my food consists of nightshade vegetables.

[00:27:35] Rick: Yeah.

[00:27:35] Matt: I live in the mountains of Pennsylvania, so we are tick central In meat and potato country

[00:27:42] Rick: So the alpha-gal is transmitted from the lone star tick.

[00:27:45] Matt: Right. We are more popular with the deer ticks, and I don't know where the lone star tick is. Right,

[00:27:49] Rick: so there, there you're getting, you know, the various other diseases from those ticks.

[00:27:55] Matt: Like Lyme disease.

[00:27:56] Rick: Lyme. There's also the babylosis, [00:28:00] Rocky Mountain spotted fever. There's about five different really gross diseases that are coming from ticks now.

[00:28:08] Matt: Those bastards, they just need to die. I hate ticks. So this says nearly 450,000 people may be affected. 450,000 people. That's a lot. That's over 1% of the population of the United States. And the... So knowing how retail responds to just food allergens in general, and the lack of education and awareness, the cross-contact is terrifying because cross-contamination is one thing.

Cross-contact can't be fixed. We can't fix that.

[00:28:38] Rick: So we're covering it at the consortium. And Steve and I, this was... We were just talking about it. I, I, I don't even remember how it actually came up, and then he was planning on submitting a different abstract about allergen and labeling laws, and then we talked about this, and he goes, "Well, maybe I could turn this into something."

And we [00:29:00] did. And it looks like it's a really g- interesting presentation that I don't think a lot of conferences are covering right now.

[00:29:07] Matt: No. I heard about this from Francine saying, "Hey, we're gonna interview Betty Craig on this thing." And I was cooking dinner at the time, probably meat and potatoes, and I was, "Oh, great.

This is fantastic, Francine. Thanks for ruining the meal." Yeah. And then- I, I can't imagine not eating red meat either. Oh, man. Okay, so let's move away from this very disturbing topic. And then so s- a lot of conferences are starting to talk about AI. Are there some talks on that as well?

[00:29:41] Rick: There is. There's several.

And this is interesting too because actually it was an article in The New York Times today about Company Schneider Electric in France using AI, and it's not replacing employees, it's [00:30:00] making employees more productive

[00:30:03] Matt: Yes. Yes.

[00:30:04] Rick: And part of that food safety 4.0 is actually covering that. But there's... Let me find this one that's really interesting specific to AI.

Bear with me a second here.

[00:30:15] Matt: Yeah, and that's exactly what I say to my employees as well, is we're implementing AI. In fact, just today, this morning, I got the signed offer letter to a programmer, and he's gonna be helping us program a lot of our... A lot of things that we do manually are gonna be done. He's gonna program things, create UI tools, et cetera, for my team.

And I said to my team, like a year ago, and I've said this every, almost every major meeting that we have, "We're going to be implementing AI, not to replace you, but to make you more efficient, make our organization more profitable, and then so that you guys can make more money." If we can [00:31:00] scale our organization, and I'm still gonna have to grow more employees, but making those employees much more efficient, then it goes back to them as well.

So that's exactly what we're doing.

[00:31:12] Rick: So there's a couple of them. One's called FSMA, HACCP, and why the next 15 years depend on the professional, not on the AI technology. Says that this session is not about AI platforms, it's about the professionals sitting inside the organizations that are being asked to adopt them, and why most of those efforts are stalled.

So that's really interesting. And then you guys know Ben Miller from the Atchison Group or TAG. He's got a session on never trust, always validate and verify food safety in the time of AI, and it's just to gain knowledge on how to best use AI in the food safety industry in a framework development, how to validate and verify

[00:31:55] Matt: So this is a tremendous amount of good information, and there is a [00:32:00] lot of it.

Is this like a week-long?

[00:32:02] Rick: Yeah, you're right. That's the big challenge is the curation of it, where you got a lot of great content and how to present that. It's two and a half days, and what I'm looking at is potentially, this is the end of May right now that we're recording this, so by the time people read this we'll have made this decision.

But I'm looking to expand potentially the program, not in terms of number of days, but right now we have it scheduled that we would do pre-conference workshops on a Wednesday morning, and then we would start Wednesday afternoon with the full program, go all day Thursday, and then finish half day Friday.

I'm looking at potentially starting it Wednesday morning and not doing all the pre-conference workshop that we had in the past- Hmm ... or trying to maybe move them towards Tuesday. So we have two full, so it's a two and a half full days of [00:33:00] conference.

[00:33:00] Matt: Beautiful. Well, and if you want to go to this conference, again, you can go to Food Safety Consortium.

The link will be down below. You can buy your ticket, and then if you put poop in on the discount, P-O-O-P, then you receive 25% off. And also, there is the ability to donate to Women in Food Safety on there. And Rick, some shameless plugs.

[00:33:24] Rick: Well, thank you. Again, there's opportunity for technology and service providers.

While it is a conference, we do have tabletop exhibits and sponsorship opportunities. The tabletops are literally right in front of the meeting rooms, and as people come in and out of the meeting rooms, along with dedicated exhibit time, it's just a great opportunity to network with some very senior-level decision makers.

And there's probably, by the time this podcast come out, there'll still be some opportunities to work with those companies. But it's really all about engagement. We [00:34:00] bring 3, 400 people together that are very senior-level leaders in food safety for two and a half solid days, and it's almost like this big fishbowl where we all get together and we see each other for the two and a half days, and there's just a lot of great conversations that go on, and really great opportunities to advance food safety, whether it's through best practices, training, or new technology.

[00:34:26] Francine: You know, and that's one of the things that we like about the consortium is it is very intimate. It's not overwhelming with a whole lot of people. You can really see and get to talk to the people that you wanna talk to.

[00:34:37] Rick: And like we said in the, one of the other podcasts, we serve good food. We serve great

[00:34:42] Matt: food.

We serve great food. Serve great food. Yes. All right. Well, on that note, don't eat [00:35:00] poop