— Robert Morgan

So there is the, the, the ability to connect with students, uh, online. In the program itself, we are on Facebook, there's a specific group for forks over knives and uh, oftentimes students will post a picture of something that they have made or they'll ask a question and one of the instructors might pipe in and answer that question. It might be a good idea for you to post a question and say, Hey, does anybody wanna meet on Wednesday night for 20 minutes to talk about assignment 1 32? So, uh, I have to say, uh, some of you may know that I went to Rouxbe more than 10 years ago, and I am still friendly with about six or seven of the people who I went to class with. So I think that it, uh, uh, depends upon, you know, how you wanna reach out and what you wanna do. But I think Robert, that that's a great idea. So I like that a lot. Don't forget to follow us on Instagram at Rouxbe Plants. And we are also on, uh, Instagram as Rouxbe. And the difference is the Rouxbe is for people who are in the non plant-based programs. And then the Rouxbe Plants is for those who practice a plant-based lifestyle. And today there's a very interesting post about what sweeteners to use while celebrating was Hashanah because many, many vegans for ethical reasons and other don't eat honey. So what would you use in place of honey? And oh, if you have the chance, you've gotta go to RouxbePlants to check out the Saturday Student highlight with Laura Hollenback. She has been to three Rouxbe Rouxbe programs and she also graduated from Chef Fran, essential vegan Dessert program. And she's an artist in real life and her artistry shows up in every dish that she makes. So go to Rouxbe Plants and you'll see Laura Hollenbeck's photo, and then she has a carousel of really magnificent dishes that she has made with Chef Fran.