— Gail Moulton

Sometimes when we do that hospital assignment, um, when I review it, I always say that the perfect place for a Rouxbe graduate to be is either in a hospital or in a retirement community to educate the culinary team that's presently there. Um, but if you're looking for, uh, my favorite whole food plant-based, no Oil cookbook is written by Dr. Caldwell, b Essel Jr. Prevent and Reverse Heart Disease. And at the end of the book, without any pictures, are 150 recipes by Anne Reel Essel. And these recipes were written were published in 2009, and since that time, Anne has, uh, worked with Jane. But that book is really good because the ingredients are very simple. They're ingredients from 2009, meaning that, uh, it's a pretty solid recipe. You're gonna see a lot of whole grains, you're gonna see a lot of greens, you're gonna see a lot of really nutrient dense vegetables. So that would be my recommendation. Uh, I think, uh, Kathy's books have such a beauty and flavor to them, and I think they would work also very well. Um, Kath, what do you have to say about that? Um, well, yeah, I agree with, uh, with, uh, the reversing, um, uh, uh, heart disease. That, that was my, the very first book that I bought as a matter of fact. So, um, yeah, I'm trying to think of, um, other, um, uh, cookbooks. Um, did, yeah, yeah, I don't have that particular one. Um, de fra, you know, I'm not quite sure how to pronounce his name, but wonderful man as well. And, and that was an early cookbook that I bought, um, way back when. And, uh, you know, he has a number of wonderful recipes, uh, to boot. Um, you're nodding as well, char, so maybe you, you agree? Um, yeah, there's so many that are out there, but it's, it's really not that, it's a different way of cooking. If you are in a smaller space, you just are, it's actually a wonderful discipline because you really don't need a lot of stuff to, to cook healthfully, beautiful, whole food, plant-based, uh, dishes. You just, you know, you just need your knife. You need a pan and not much else, and a pot. Um, and, um, so you, you can do it in a very confined space. And, uh, it, you know, my son, for example, who's in his thirties, um, eats this way as well. And, and he along, you know, now he's, he's, uh, he's, he's a professional and he is, you know, doing better. But in his student days, um, he had very small living situations and teeny kitchens, and, you know, so you can make, do, um, it's just you, you know, you think about it in smaller quantities, you're, you're making smaller amounts, you're freezing them and so forth. Um, just because you don't have, you have storage constraints. I, i have to agree with you, uh, that was a great question, by the way. But I do think that, uh, a Rouxbe grad acting as a consultant in an extended, uh, or, or an adult, uh, living situation, would probably be able to, uh, entice or enhance the recipes and meal plan at that certain facility. Um, our next, that was a very good question, Gail. Thank you very, very much.