— Pauline Lucas

Um, you know, we don't have standalone, uh, you know, Asian cooking courses. Um, but we, you know, we do have, you know, within, uh, some of our courses, um, a, a, a small section, uh, that'll, that'll get you kind of down this path of a certain type of Asian inspired cuisine or, or cooking or maybe expanding your, your, uh, your, your understanding of ingredients from a particular region. Okay? Um, you know, whether it's Indonesia or Japan or Thailand or, or India or someplace else, you know, I mean, Asia is a huge place offering all kinds of beautiful subtleties and cuisines as you walk through the countryside. And, uh, so you can have a lot of fun with it. But, uh, you know, you'll find some of this in our, uh, professional plant certification course. Again, it is a small percentage of the overall course, um, but it kind of gets you in this direction, uh, hopefully to inspire you, right, to tinker with recipes. And, um, you know, maybe you wanna like, dive a little bit deeper and, uh, uh, even study some of these, uh, specific techniques and, and cooking methods, um, that might be unique to that particular Asian regional cuisine. Uh, another place where you'll find some of this is in our Blue Zones cooking course, um, which is a course, um, that we put together not that long ago, maybe it's a, I'm gonna say a year and a half ago, uh, along with the team at Blue Zones. And, uh, it gives you a chance to, to learn a little bit about, um, these five. So-called Blue Zones around the world, where there's a high concentration of, uh, folks that reach their nineties and there hundreds. And, you know, it's based upon a number of different lifestyle factors, but, uh, food is, uh, an important one. And, um, you know, in that mix is Okinawa. Uh, and so we've got a collection of recipes and, you know, some, some stories that will, uh, hopefully inspire you again to, uh, to introduce these, these types of foods to your, your cooking repertoire.