— Amos Land

Okay. So yeah, I mean my I'll just give you a real quick Journey that I took down the path of food and it starts out with you know, my cooking experience at my mother's side where I sort of learned the the joy of cooking and developed that that sense and a lot of Basics around tasting and appreciation of flavor and and the Aesthetics of food I later as a teenager and you know took a couple of cooking class series at the local community college and other cookware stores that were offering cooking classes. And most of it was in Italian cuisine, which I love and you know later had a couple of part-time jobs doing this and that and in a restaurant here and there and then later decided. as a career change, I'd go to culinary school which kind of set me on a very different trajectory that now working full time in restaurants hotels and Standalone restaurants and golf clubs and doing some line cooking a lot of banquet cooking and you know onsite and offsite catering and You know, I ended up taking some different academic paths, but always with my hand in food. And so I've done other field work and research and writing and consumer surveys around food and visit working at Wineries and and this and that but so along the way I've got these different experiences that sort of come together and one of those is also health and and wellness and you know, the more I've gone down that path The more I've come to appreciate that, you know, the emphasis on on plant-based Foods really is the way to go and and whether one eats exclusively plant-based or not is totally up to you. I don't know that that we all require right or must be 100% plant-based, but but certainly a predominance of plant-based Foods is a good thing. And so that's generally what got me here and you know, I'll also say that I'm not exclusively a plant-based Chef as a professional in this industry. I I prepare food broadly and widely and you know travel the globe literally and figuratively to to learn and to to practice my craft and but still, you know, the plant-based portion of it is is a big part of that. And so that's there's my life just in a couple of minutes there. Thank you.