Hello, everybody, and welcome to a brand new series on heritage radio network called the culinary call sheet where we give a peek into the back kitchen of culinary media. I'm your host, April Jones,

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Absolutely what was once niche or a little silly, as I'm sure you remember, Darren, when we started out, this man has now become such a massive playing field for so many creatives using food as the medium.

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cooking issues this is Dave Arnold your cooking news coming to you live on the edge radio network from Version Three in Bushwick every Tuesday from roughly 12 to roughly 1245 One o'clock you know Tuesdays you know how it works listen. Very special day here in the studio joined with Anastasia the hammer Lopez as usual we got Dave in the booth. Yo, I like that cut your cut your applause off like this it boom claws gone. We have Yeah, hey, go says here plus we have a formerly from Popular Science now. Now, Paul, what do you what do you what do you call yourself now?

Paul Adams.

Yeah, just just plain Paul atoms that'll do master of drones. Master of you. Like how much of your mental life is devoted to each component of things. You're interested. You're interested in 100% of everything. Yes. So it's like 100% drones. 100% Food 100% cocktails. Yeah. So high functioning, Radio 100%. All of it, all of it. I like that. This is a good technique. So it's a very special day. Calling your questions a to a 718497 to 128. That's 718-497-2128. So we just start with Okay, Okay, folks, the by the way, happy Thanksgiving. This is the Thanksgiving episode of of the cooking issues. So if you have any Thanksgiving questions, please call them and we are going to have today. Mark Ladner from Del Posto. We are talking about his new book. But I think we're going to do that right after the break. Right? Yep. So that you know we're going to push although it would have been nice because then people could on Black Friday go out and purchase his book. I know. We maybe purchase purchase the book and then we'll come in we'll talk about he'll come in next week because he already scheduled alright. So for those of you that are listeners to the show we at Booker and DAX have been working for it seems like forever, forever on centrifuge, building a centrifuge specifically for the kitchen and bar. And that's actually why Paul is here. Paul is helping us out with what's about to happen. We are at the point in production where we are actually getting the tooling made for the actual item and so we're going to put it on presale on Black Friday, so, yay, presale. So Stephen associate Do you know, like when we're gonna put the video, we're gonna put the video up before the presale so that people can watch the video or now? I don't know, you know, we haven't decided yet. The first you've asked me that. Yes, I know. This is why they call it live radio. What do you what do you want to do? Well, maybe people in the chat room can weigh in. We have a we

have obviously they'd want to see the video. Yeah,

the real problem. The real problem with the video is I here's the reason I don't want to do it right there. So first of all, here's one thing, our videographer had a family emergency. So, you know, we had to shoot it ourselves. And actually, I'm late today for a decent reason. I was actually editing things. So listen, I am not a video editor. So if you're like badly, man, I don't want to hear it. I don't want to hear it's China. Would you rather buy

us interviews made by a professional video writer, or a professional center view? Right,

that that's a good point. Seems like you're trying to get an award for this video. I'm not trying to get an award stats, like I don't want to hear the hate from people of why'd you do this? Why'd you do that? Why is it from my wife? Yes, my wife, even from my own life. She's like, why do you do this was like because I didn't have the other shot to put in.

You didn't go to school for video editing.

I had to go to school for fine arts, but not for video editing. It's true. Anyway, point being I don't want to if you have any complaints about the way the video is shot, I simply don't want to hear them. But keep them to yourself.

Any bias interviews, shoot your own promotional video. Yeah, right.

Or you know what? You should have a contest make a promotional video. It's a good one. It's good. Hey, you know what? I take it all back as long as you buy the centrifuge, say whatever you like, as long as you buy it. Yeah. So anyway, so the point is, we made the video with the proto the name of the centrifuge is Enzo the spins,

spins off spins off the Culinary Center, and

I already got someone on Twitter with a hashtag did someone asking me whether it only spins some things, no. Spins everything. won't necessarily clarify everything won't clarify a rock, but you can spin a rock as long as you have enough liquid in it to balance out. So I think I've talked about it before, but it's gonna go on presale on modernist pantry.com/spins All that the link is up now. But it's just a splash page. It's gonna go it's not the actual link was not the actual link

what you just said, What is it is blog dot modernist pantry.com/bins All

well right now, but it's gonna be Yeah, it's gonna be modernist pantry.com I was gonna say because the video the video also says that. So anyway, back to what I was saying. The reason I don't necessarily want to put up the video live is because it says order preorder your spins all now. Only it's not now. It's in three days. Right? And we're going to hear about it. If I put it up, we'll hear about it. Anyway, should I even talk about it? Should I talk about it? Or should I just say watch the video?

Talk about it. Talk about it. Okay, this this spins all Dave, how does it work? Well, Paul,

that's an excellent question. So basically, in a nutshell, it says, I'll give you the pitch. So the centrifuge is if you ask anyone, if you ask, and we didn't have time to go out and get their, what's it called their, you know, testimonials, but we'll get them at some later point. Right. So Chris Young, back when he was I think he wrote that section of Modernist Cuisine. But, you know, all the Modernist Cuisine crew, I believe this. And while he believes it, I think 20 Qayyarah believes it. I think a lot of people believe that one piece of modern gear that is kind of beyond a lot of people from a price standpoint, it isn't the role of that, because that one's not as necessary to your day to day work in a kitchen. It's the centrifuge. Now, especially for bar work. centrifuge, you need it, you know what I mean? It's, you don't need it. But if you're going to do the kind of stuff that I like to do, you need it. If you're going to make your own oranges, it's extremely useful. If you're going to, you know, do carbonation, you need to clarify things if you want to do who's dinos, there's a wide variety of things. For cooks, it makes like fantastic herbal oil, you got to know turn butter, there's just a bunch of like good techniques that it's really, really good for, but it's the one piece of equipment that's really kind of been beyond most people's capabilities, both home and Pro. So for professionals, the problem is that the centrifuge is extremely large. So it's, you know, it's the size of it's basically like takes up the same room that an oven would take up in a kitchen, but you also need to be able to get to it right? It also needs balancing because if big buckets super heavy, it cost like eight to $10,000 but those are nice because they do like they do like three liters at a time really like more like two because you don't fill the buckets up all the way but like the colleagues milliliter centrifuges, but anyway, so you're looking at eight to $10,000 10,000 if you need the refrigerator and most of you do because those centrifuges tend to heat products up quite a bit. On the home side, I mean that's just ridiculous who's got a house I mean, I guess if you live where out in the burbs and your kitchens in your garage, you could have the space to have a centrifuge there, but you just don't have the space. And also, it's very hard to justify at home spending eight to $10,000. But the alternative for a centrifuge to induce all these things has basically been the $200. We'll call them the champion, or you know, Paul, you have what's yours called? clinicea clinicea,

which is designed for the veterinarian blood market, I

believe. Oh, really? Yeah. Really? Veterinary blood market. Mm hmm. So the clinicea is a terrible name. It sounds like seal the musician. Know, or like, seal the animal? Like, why would you? Oh, seal because it's for blood. So it's sealed, so it doesn't spray? Like dog blood in your eyes? It sounds like some birth control. Oh, it's rough. It's going to it's going to a weird place. Dave? No, actually,

it's named for a sealed musician who invented it.

Okay, well, then I like it a lot. I want to buy one even though I have no use for it. But these small units, the problem is they use these tiny vials that are impossible to clean out, you're really only making like, all said and done like, like, you know, 80 milliliters at a time or 100 milliliters at a time. It's pathetic. It's it's horrible. So anyway, so the idea is, is how do you get something that can make a reasonable quantity and a small package and you move to what's called an open bucket. So we built a 500 milliliter rotor, the rotor holds 500 milliliters at a time, but a real 500 milliliters not like, oh, the capacity is 500 milliliters, but it really holds 300 holds 500 milliliters of product. And it spins that much. And it's huge and open. So it's really easy to get the stuff out of it's got fins, it balances kind of like a dishwasher. So the way a dishwasher about sorry, washing machine balances is it uses a Liquid Ring balance. So as luck would have it or associates physics would have it when something spins. If there's a liquid in it, that liquid will tend to move such that it counteracts imbalance that's inside the rotor, it tends to self balance. The trick with it is and I can say every I mean this is patents on this go back decades and decades and decades and decades, because washing machine has been a problem for a long time. Red spinning ring balances have been around since since forever. But one of the problems is so you need to keep the liquid from sloshing so that it can actually balance properly. One way to do it is to increase the viscosity of the liquid, I can't do that because I don't know what you're going to spin. So we have fins inside the bucket that keep the entire ring of stuff rotating as a tourist. But then we also have to allow movement in between. So part of the art is figuring out the shape of the fins on the inside to get it to work, right. But also nice thing you take the fins out, you have access to the hole inside of the bucket. The other trick is, is that I want you to be able to do more than 500 milliliters at a time. So we have what's called a tube feeder that fits into the rotor that allows you to add product into the centrifuge as it's spinning, and then it pours out. And so that's basically that's how it works. Now there's some some some facts about it that are kind of cool. For those of you that haven't used a lot of centrifuges before spinning buckets is what we all use, because you need the capacity. But fixed angle rotor, which is the kind of the crappy clinicea model actually clarify a lot faster and a lot better at a given g force than the than the swinging bucket ones do. And ours acts like a like a fixed angle rotor, but it's like is like a big bucket. So the funny thing is, is that we can actually clarify things most of the time, faster than the big centrifuges can, even though we're actually running at half the G forces, and like half the noise level, and like infinitely more safety than the other one is. And the whole thing fits into something slightly larger than a food processor. That's it's so easy to lift in fact that I have it in my backpack. Oh, you like this and stuff. So you'll enjoy this. This isn't a stasis favorite kind of story. So right after this, we're going to food and wine, right car. Anyway, so I'm running up the subway stairs to get here. And you know how you sometimes you just don't lift your foot high enough and you kick the stair? Yeah, so I don't live my foot high enough. I kick the stair and I start going down. Now I have the centrifuge the spins all on my back. And so I say okay, as I'm going down, I'm like I could try to catch myself. But if I tried to catch myself, there's a possibility that I will spin and smack my backpack into spin this like you know, when you catch yourself if you only catch yourself a little bit but you continue to rotate, you'll spin over and you'll smack in on the other side. So I just went straight down on my knees right on the stairs. Boom like straight like boom, I was like yeah, man and guy got up there, man, but the centrifuge is fine. centrifuge doesn't care. Well done, David. Yeah. Yeah. Anyway, oh, some more interesting facts about the spins all is that it will run it runs on either. Now for those of you that don't know, the United States power supplies that we use here are 120 volt, well, whatever they're like 105 to 125 Depending on where you are, but The key thing here is that they are 60 cycles per second 60 cycles, that's the that's the frequency of the power mains. Now, in Europe, right? Your all of your battery runs at 50 cycles per second to 20 to 240, or something somewhere in there. Now, it's not really the voltage, the voltage is easy. So you just put a transformer on it, and you can change the voltage, the real problem with equipment is changing the number of the frequency of the power because it changes the speed at which motors operate. The good news in the spins all is that it doesn't care what frequency you put in. So you will need a transformer to use it in Europe. Or, or actually, you won't need if it's interestingly, you won't need a transformer in Japan, Japan's that weird one, it runs at 120 volts 50 cycles, which is crazy. That's weird. It's the only place in the world. I think that it uses our voltage, but like a European standard for the frequency. It's crazy. I think someone will correct me on this. But anyway. So yeah, so it'll run anywhere in the world with a transformer and an adapter. And the reason is that, in order the centrifuge, most motors, most AC motors alternating current motors are locked to some fixed number or not locked, but they run based on their RPM is based on some multiple of the line frequency. So when you are running a motor, an AC motor at 60 hertz, with 60 hertz power, and you take it to a country that runs on 50 hertz power, you're running it at five, six the speed slower by you know by a good chunk. And that would not be good for the centrifuge running it at a slower speed. But luckily, this in order for the spins all to work properly, part of the patent, it's patent pending, I mentioned patent pending dimension that patent pending, is that the rotor speed moves up and down slightly. So once it reaches its full speed, which by the way is about 4100 RPM, it will decelerate an X accelerate, it will kind of Sinusoid oscillate up and down. And the reason it does that is to create a little bit of angular acceleration of the ring Taurus on the inside of the spinning thing. And it allows the puck the solids to form more evenly around the ring. And it actually helps to sediment the stuff faster. Because it kind of from experience. I mean, I haven't done medicine just anecdotally. But it kind of helps the particles dig in, it gives me a faster clarification. So yeah, so it moves up and down. But to do that, this spins all actually creates the frequency that the motor runs at. And consequently, it doesn't care what frequency you put into it. So you can run it anywhere. Where's my missing Paul? Anything else? Oh, it will be NSF certified, UL certified, and CE certified. We're going for all the certifications. Now, you might ask how much would I have to pay for such a thing? Well, the retail price is what's the retail price associate $999. Do we add that 99 cents or No? Sure. 990-990-9999. Yes. But for this pre sale only, we're going to sell it for 699. And we're not even going to charge the extra 99 cents, just 699 shipping will be included in the United States, but foreign people will have to pay for their own shipping. Now here's the thing, we need to pay for the tooling. And we need to pay for the building them and the Stasi and I don't just don't have the money, I would pull the money out of my pocket if I could, but I just don't have the money. So we're going to pre sell them at that price. But if people don't buy them, if we can't get the pre sales to do it, we just won't make it so the way the presale is going to work is you're going to you're going to basically pledge to buy one it's not actually a Kickstarter, but it's going to run similarly to a Kickstarter but on the modernist pantry website, you're going to pledge to buy one and then only after we reach our target number. Do we do we've officially set the target number yet necessity gets 1000 Right 1000 units. So $700,000 basically $699,000. So once we reach that number, then we charge your cards and we go into full production and when do they get them? They will they will ship in June or July of next year. Now this is not by the way, for those of you that were part of the Sears all thing here's how the Sears all worked. The Sears all was this dasya and Piper back and Piper worked with us and I in the basement of the booker index lab.

We made we literally made the prototypes for the sizzle which is the little torch attachment that we sell out of cocktail shakers. I went to the Bowery restaurant district here in New York City. I bought the smallest three piece cocktail shaker that I could find. I took a plasma cutter, cut it into the Sears all shape that's literally how the Sears all shape was developed. It was built around the smallest available three piece cocktail shaker then We shipped we did the Kickstarter, Piper and I in the basement made, I think 20, right, we made like 20 cocktail shaker cereals in the basement, you know, on Alder street here and mailed them out to chefs and we did the video with those ProDOS. That's how we did our Kickstarter thing. And we hadn't yet found a manufacturer, or any of that stuff, which is one of the reasons why it took a long time. I think if you've never made something like produce something, making a single prototype is blindingly easy compared to actually getting something manufactured. It's very, there's, there are more difficulties than you would probably think right. And Stasi would say it's fair. This is not what's happening with the centrifuge with the centrifuge. We not only have the manufacturer, we have the subcontractors, we've already gone through, like five rounds of ProDOS. And we are actually in the place where we're going to make the tooling. So I feel a lot more confident with with my dates and numbers than I did when we launched the series. All you say that's fair. Yes, yeah. So what else am I missing anything?

The prototype looks great. It runs great. It's tiny. It's very quiet. It's like a little food processor. extremely impressive to see and operate. I will

thank you. So listen, swear to us. This is how this is going to work. either. I'm

Dave's mouth. So what is it?

I can't say it's not safe for work. MS DOS, you know, I thought it's Oh, your version? Yeah. Yeah. It's supposed to be your lips to God's ears. But that's not my that's not my version. Yeah, it's not my version. My version is not part of the family show ethos that we try to maintain here cooking issues. But anyway, so that's the that's the extent of the pitch, but I will just say this, that if you do not. If it is not something that you guys are interested in, then no, we will know. And we won't build it. And to be honest, and Stassi and I will fold up the equipment company, I'll just go to a separate bar would mean do another man. Oh, yeah, sorry. I'm going to Well, no, I have a family. I can't be the letter man. If you didn't tune into the show where he talked about the letter man was a guy in the 1800s, who never spoke to anyone, and just wore clothing that he made himself out of discarded boot leather. And like a tin pan that he carried around with him and walked a continuous circuit of 340 or 50 Miles once every 34 days, 10 miles a day and never slept inside, you know, a day in his adult life and just did that until he literally dropped dead and was found in one of his caves, dead from the mouth cancer that he had the past year, the last year and a half of his life, the weatherman. If you look him up on the internet, it is leather man porins Vagabond you know Vagabond used to be such a horrible Vagabond now sounds like vaguely romantic, right? Because we use we use bum we mean vagabond, but like back in the day Vagabond was or was bad. Very bad. You don't want to be a vagabond, right? Yeah. Anyway, so let's go to a commercial and come back with actual cooking issues questions.

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perfection is

not perfection. It's like Anyway, whatever. Whatever. Okay, so let's get to some questions. Oh, before I get to get some questions first. This one is in you have the answer from Del Posto right. I have some comments beforehand. By the way, do you like the word and how do you pronounce it? I will say like Indonesia. What do you say, Paul? You're an indica man. Arja.

Sounds good.

Deja Deja. It sounds not pleasant. Like it's like, right? Yeah. Right. What would you rather have? Would you rather have some delicious salumi or deja vu? Would you rather have Momo or Indonesia? Would you rather have sopressata? Or as we call a supersize? Or would you rather have Indonesia? We'd rather have spec or Indonesia prosciutto

or Indonesia. And do just sounds like what it is though.

It's like okay, so So what it is is a super it's like a very spicy you know, very red very stain your clothes. Very fat, heavy, pasty. Cured meat product. Yes. Yes.

The answer is underneath there.

Yeah, but aren't you gonna read so let's not have to read both like China. Yes, we need to work.

We got to wrap up in five.

Oh, no. We have another 510 Hi, Dave. The hammer and heritage radio peeps. I decided to try the inducer SP from Mark lighteners excellent Del Posto cookbook and intend to offer it to my guests pre Thanksgiving dinner by the way, Anastasia and my editor Maria Guana, Shelly hate pre meat and cheese at at a large meal. Paul, what are your thoughts on pre meat and cheese?

It will fill you up.

So what is tasty? See they hate it because in a classic restaurant, that cheese course comes of course. At the end. Yes. My feeling is at home home is less formal than that a formal restaurant. That's why it's home and not a formal restaurant. That having cheese because it's more like cheese, the cold antipasti kind of idea but it's with doesn't have to be Italian, right? So you have cheeses needs bread, wine while you're waiting for the thing to come out and then at the end of the meal, that's when you bring out the port and the Stilton. So you bring out cheese again, at the end. But I think you can book into meal with cheese. It's not problematic. But the Stasi doesn't believe Thanksgiving. Thanksgiving in my family we always especially when people because I assume we were going to eat at three. Okay, well, sorry for your assumption that was incorrect. But the point is, is that the like when you have the like you say this in every meal. I always have cheese at the beginning of Maria hates it and you agree you nodded your head up and down that you thought that she was right. You're just about Thanksgiving. Not sure we weren't talking about Thanksgiving. We're talking about meals in general. So basically Maria happy. See, so you, I did not know that you were the kind of person that says stuff you don't believe just to make people happy. That wasn't the kind of person anything. I owe her another book. Okay. I had my butcher grind the shoulder for the back to the question, folks. I had my butcher grind the shoulder on Saturday, and I've repaired it within a few hours. The grind was somewhat coarse and I use plastic wrap to form it into a log now. If you thought individual was a bad word and doodle log sounds like even worse. I like it though, but I can't have a lots of fatty Yeah, how much can you eat if not much? What about you Paul?

Like one? Yeah, yeah, I

mean it there's a lot of bread is it's like you know what I don't like I don't like when they used to serve you like a boat load of flog raw with no starch. Like the thing is if I'm gonna have something really fatty like lardo or like, I just want some starch to cut the fat. Yep, you know what I mean? Yep. Okay. The grind was summer course we use plastic wrap to form it into a log. The cook no one can form plastic wrap logs like my man nails my man knows nor is the plastic wrap log King. I learned from him and I got Pretty good, but knows Norton can take any man can take like a tractor trailer semi and form it into a perfect cylinder using only purity brand plastic wrap is a plastic wrap genius. Yeah. The cookbook says a three day cure. It's efficient. But since I've never had to rely solely on pray gunpowder number two before, I was hoping for some assurance that this sausage will be safe to eat by the holiday. Thanks a bunch and keep up the good work, Nick from Cleveland now, because it's the Thanksgiving question Anastasia sent into Del Posto to get an answer for you. And then Mark and talk about it next week when he comes in on the radio as well. But it'll be too late because your family will already have been poisoned by that. Just kidding, we're not going to poison your family. But the couple comments I'll make straight off the bat, pray powder or insecure number two is a curing salt. For those of you that don't do any curing, it's a mixture of salt. And powder. Number two is a mixture of sodium nitrite and sodium nitrate trait and trade. Now, if you don't know this, this is all you need to know. nitrite IGE is the fast acting version of nitrate. So what these things that's what causes the cured color in meats. It's what it has a specific your taste. It also specifically those nitrites nitrates specifically inhibit botulism from growing so in sausages, which by the way, botulism, I think comes from the Latin for like sausage. Yeah, like it's classic, because you're taking meat that's been exposed and folding it into an oxygen poor environment. And that's why you can get botulism from it if it's not either cooked or cured properly. So the nitrates help to prevent or prevent bajo stop botulism from growing now. Nitrates are really just the long acting version of nitrates. So since this is a three day cure, I don't see any reason why you would include nitrate in it at all, I don't understand why they're using protein powder number two, and not instead of pre powder. Number one, typically you only use number two on Long Beard products. And by that I mean things like hams where you need, because what happens is as this stuff soaks into your meat over time, nitrate is converted to nitrate, and then converted on further to form the products that actually cure the meat. So if you don't require that kind of time lapse, or time release rather action on the nitrates, you don't want to use them. So I don't know why he's using number two powder, we can ask him next week, I would use number one. That said there's also a couple of things going on here that nitrites will immediately prevent botulism from growing and since you took meat and it was exposed to oxygen botulism will not be growing in the meat from the get go. So you will be safe on a botulism count. This is just my opinion, I'm going to read the answer from Del Posto. The only issue you have is that if there are other bacteria in the meat, for instance, E coli, or if you're one of these people that believe chicken osis is still a problem in the US pork sores, which it isn't really. But if you believe that or for using wild caught meat, and it hadn't been previously frozen for the prescribed number of days to kill Trigonella. That's also a possibility. But if there is a bacteria in it, for instance, E coli is one of the bacteria of interest in muscle in you know, mammal meats, it will take a certain amount of time for that E coli to be destroyed by the action of salt, dehydration and the acidification that happens as meat is curing because bacteria grow in the meat lactic acid bacteria grow in the meat, drop the pH ie increase the acidity. And it's the combination of what loss of water, increase in salt and increase in acidity decrease in pH that really prevent a killed bacteria that are there that are present already bad bacteria and prevent new ones from growing. That said, India is such a high fat product that I don't know what the water activity is from the get go because it's such a high fat product to begin with. It might start with an extremely low water activity. I don't know. Do you know Paul? I have no idea. No, that makes sense. So yes. So and then I wasn't I didn't have time to look up like how long it takes for things like E coli to die in certain environments. But these are known curves. But here's the answer. Here's the answer. From Del Posto. Whenever you are consuming raw, dried or cured meat there's always a risk of potential foodborne illness however, we take the following precautions to do our best to minimize and prevent them do like it's like so classic like classic leg build big menu talk, you might die but first always start with whole rows of meat. The potential for foodborne illness in meats takes place in large meat processing plants where 10s of 1000s of pounds of meat are being grabbed together at a time. There is much less risk for consuming ground meat if it is a whole loin to start that you purchase from a reputable butcher and grind yourself. Secondly, when grinding the meat be sure that all parts of your grinder are clean. In and sterilized, oh my god, whenever anyone says clean and sterilize, what do you think of right away? Willy Wonka the ceiling had to be when a washed right? washed and sterilized so you get nothing. Remember this? No. Like you stole fizzy lifting drink. You'll remember this. Oh my god, you guys aren't Willy Wonka heads. You ever read? No date Willy Wonka head? It's been a minute, man. I can't believe all you like your kids. Do you watch that like every week, I used to watch it before I had kids every week. But then after I had kids, they got sick of it after a while thank God, they never got turned on to the new one anyway. Second, when grinding meat be sure that all parts of your grinder are clean and sterilize to prevent any cross contamination or you get nothing? Like he was awesome, right? I mean, Gene Wilder awesome. Finally, the nitrate and nitrate found in carrying salts helped to inhibit the growth of bacteria such as botulism that can cause foodborne illness. Yes, the growth of but won't necessarily kill stuff that's already there fast enough. That's the question. Eating uncooked meat always comes with a risk. However, by taking these precautions, we limit the chance of foodborne illness substantially. The curing of Indonesia for this particular recipe is for the flavor development more so than the loss of water that has resulted in drying and is similar to eating a season steak tartare, hope this answers your question. Happy Thanksgiving, Matt. Okay, so in the in the few seconds that the Stasi is gonna give me left before we need to go? I just want to bring up a question. Now we weren't. This is not a political show. Right. And we weren't here last week, which was the week after the election, I'm not going to talk politics. But I'll say pretty much, no matter what side of you know, you're voting for in the election here. It seems like the country pretty much gave a kind of who gives a crap about

kind of sexual assault. That's kind of what happened. But it's one of the things that happened is like, we were like, all of these allegations flying around. And it was kind of like a, you know, the country was like, man, it's not important. Like, it's like, that's the impression I got, I think that's the impression that a lot of people got, which I think is horrifying. And this is regardless of what side you're voting for. And in the in the wake of that there was a website, and this is this is going out not to necessarily the people who listen, who aren't pros, but people who are in the industry, a website popped up very soon after the election called the reality of sexual assault in the cocktail community.com. And when I read it, it was a, it was a blog where a number of women had come forward and explained what it was like to be sexually assaulted by a particular person in the cocktail community, not going to bring up any anyone's name, but a particular person in the cocktail community. And when I was reading it, I was horrified by it. But also, I got the distinct impression that this is actually a much bigger problem than I had realized that like, kind of like, not just there's a there's a kind of gross, unnecessary, I think non inclusive brokenness, about the food industry in general. Yeah. And I think like, you know, I think everyone thinks that that brokenness is kind of harmless, but it isn't really because it is kind of is exclusionary, like you don't talk like you talk to your bros when you're around people in you know, in normal environments, when you want to kind of be nice or human to me, so I think you don't you know, what I mean? So like taking it into a work environment such that like, a huge section of the people who are working with you feel naturally excluded is not I think, a harmless harmless thing. Correct? Not yet. Anyway. So like, all of that stuff, I think, you know, but at a bare minimum, you would think that someone could go to work and not be I'm not talking about comments, like, which are also bad, but like straight up sexual assault, I was horrified. And I think one of the problems in the industry and when we real reopen, I know that I'm going to change how our, you know, our training, our training is to be specific. I think we all need to be when when Mr. ASEAN when we had the training at Momofuku for the like the everyone kind of making light of the of the harassment training because the way they do it is so goofy, and overly corporate, right? So they sit around and we all do these training things is this is this harassment is this not harassment, and it's all kind of goofy things. Here's the truth. The truth is, is that I wouldn't want to work in an environment where I can't I use salty language in in the real life. Mr. Garcia uses salty language in the real life. Yeah. Cooks and bartenders can be raunchy and salty and like, and, you know, use bad language and say crazy things. And I think that's all okay. It's everything has to come from a position of respect, right? And a lot of times, it doesn't there's a difference between saying that someone has to be politically correct? And saying no, what you really want to do is respect your coworkers like that's the issue. And I think the real thing when it comes to assault, real assault, and I'm sorry to go on about this, but I think it's important not talked about enough, is that, honestly, we know what it is like having goofy training where you like, allow it that that was a salt. You know what I mean? No, it's like, what we need to train on, is letting everybody know that it is completely unacceptable that like the fact that you're a cook, and you're it's late and you've been out drinking with your co workers, or you're a bartender, and you've been drinking, oh, he was drunk. No, he wasn't drunk, he's, he's doing something criminal he is, is doing something evil and wrong. If you are someone who tries to use this as an excuse, stop now, if you see someone doing it, don't make excuses for them. I think part of the issue here is that there's a whole group of women out there who think that they need to remain silent because everyone else thinks it's okay. I think the main thing that we need to do, everyone needs to come out and say, this kind of crap is unacceptable, this kind of crap will not be accepted, cannot be accepted and cannot be tolerated. So hopefully, this is something I don't know. We could talk about more. Do you think this is an issue we should talk about more or should be talked about more in the community? Respecting co workers? Yes, respecting co workers and you know, don't like let everybody know, not to you know, that they shouldn't be silent, that it's not okay. That it's, you know, with by the way, if you want roommates, it's up to anyone who's had something happened to them, you know, it's up to them what they want to do, right, but for the rest of us. Don't allow this stuff to take place. Don't make excuses for anyone cooking issues right.