Everybody's happy at the farms. There's nothing like stepping foot on the ground and actually going and seeing it. It's something that goes beyond just the product. It's a culture. It's an energy that's it's at the farms, which is quite unique. Because this was a land that was completely dead, not only the environment, but a lot of the local economies were completely dead. Fast forward to today, it's been completely regenerated. The ecosystems, the economies, the everything in between the Flo, the Fauna. So it's been a complete 1 80 from what it used to be 9 years ago. It's time for conversations about our food and how it's grown on farm to table talk with your host, Roger Was. Farm table talk looks at local. We've looked at regional. We've looked at products that are produced kind of in the wild and more and more open to nature. We've at the controlled environment. And now we're gonna take in the whole world. We're gonna talk about specialty crop production and and also both producing and distributing products all over the world. And I'm to do that, I have an opportunity to have somebody here who's really his company, their grower packers, shippers maybe biggest in the world that are tackling us, and I'm I'm happy to welcome Christopher Sofia, and Christopher welcome to Department Table talk. First of all, thank you very much for having us. We're really excited to be sharing a little bit about what we do with you. Yeah. Well, you know, let's let's start with where you are. Your company is... Tell me where it's based. So we're based out of Guatemala. Now Guatemala is... You may be my first guest from Guatemala. I've had people from around the world but, happy. It's a nice little country. Oh, I would think so. I would think so. You been have you been the hurricanes and the heat waves? So that have been hit over risk of us? Yes. We have. We... The the heat wave that that hit us or the past 6 months with a very rough season. It was a dry year for us for most of the year. But right now, we're switching into the hurricane season, which is we expect to be 1 of the worst hurricane seasons in the past at least 10 years. So it's been a very violent climate over the past 18 months for us. Well, and then also, you've got other offices and you've got an office in Houston too and and Houston's had a bad stretch. And as we Yeah. Not long ago, they're still trying to get the power on from some of the storms in in Houston and if you've got coolers in Houston, how big a concern is that for you. So most of our coolers are a little bit down in my calendar area, which was not hit us far. Our office is in more of our administrative offices are in Houston. So we've been able to hedge that very well. Because most of our operations are in Mca cali, and it was not hit us bad. Well you know when... When you're in a position of growing produce and then distributing it all over the world to whoever wants it. That takes a broad area. I don't even know how we get started with this other than to say, let's let's talk about how much produce that we're producing and where it all coming from. So give us a picture if you would of of what it is you're you're growing and where it's coming from. Yeah. Like I mentioned, most of our growing operations are based out of Guatemala, guatemala is, you know, very privileged geographical position. First of all, we're in the equator. So we have a very stable climate throughout the year. Which gives us a lot of advantages to grow crops see around, and it get... It's in a very strategic place to supply in most to the Us because it's right in the middle. So that's where we grow most of our products. We specialize in prep packed value added vegetables. Products like French beans, which were the largest growing in the world, that we also do products like snow peas, sugar snaps, sweet corn, baby corn, brussels sprouts, sweet potatoes, butter not, those types of crops. So we grow a wide variety of crops. Very focused on the specialized value added vegetables. You know you say French beans. And and I was thought that I always was confused about French means so that obviously Aren't French. And and and yet when you, you know, when you go down a canned vegetable aisle. You see you see lots and lots of French beans, and I don't know where they normally come from. But I'm when we're doing they normally come from. So, yeah. So a lot of the french screens in the Us come from Guatemala have funny enough. Mh. But something interesting to know is that there's a big difference between a normal grieving and a French meeting. Most people's it it's not something on their day today. It's hard to to know the difference, but the green bean is a different variety from a French bean. A French bean needs a lot thinner. It's very the texture is different, sizing and the width is very... What's the word? It's very it's very easy metric in size, compared to a green. Most of the times, when you get a green being, it's either machine harvested or it comes to different sizes, some are big, some are thick, some are thin. It's very unstable when it comes to the quality. A friend's being is the complete opposite. It's a very specialized vegetable. Most of them are the same size. They're the same width, and the texture is very consistent, then it's very nice to So so it's it's very different from a normal green. Do you know, I remember somebody that got concerned 1 time about snow peas because that they were seeing... They felt like snow peas were now coming pretty much all from China. And the person that I spoke to was concerned about irrigation, water and some other things with snow peas and yet if you were... They gave me the impression that if you're gonna eat snow peas, you just had to get used to the fact that they were coming in from China. So if I've had any concerns about their production practices or about the quality of the irrigation water, you're stuck. But that's said apparently not the case if you got snow fees too. That's 1 of the main things we do. So our whole model revolves around this source. Because that's where we think everything starts. We really focus on getting the first part of the chain, which is the farm right, and that's reflected in a few ways, but 1 of the most important 1 is food safety. Stalking specifically about water, our approach is something that's quite unique. So if you wanna control the food safety of your products. 1 of the main things is water. And the way we do it is we have 2 types of water. You have our agricultural water, and then you have the water that touches the product. All of the agricultural products that agricultural water and our farms is done through drip irrigation, which is about 10 centimeters under the soil, which never touches the product. Sure. All the product, all the water that touches the product, comes from 1 single source in our farms. That allows us to control a hundred percent of the water, and we can make sure that it's being with the right food safety standards. But that's because we control a hundred percent of the source where it's coming from, and we can really control what's goes for water and what's the water that touches the product. And the water that touches the product, everything comes from 1 single source so we can control it from safety part. Well, you know 1 of the things you probably wouldn't mind having more in this tree. I'll except that if you look like a competition of a country like China, where you end up having all of these industries that are up cream on the yellow and yang river feed and, you know, into heavy metals that end up showing up in the water, it's almost impossible to keep it out from the water. Don't have any factory upstream from your source I would imagine? We don't. And everything that touches the product comes from deep water wells. So they're on unaffected by all of that. Nothing comes from the river. Everything comes from 1 single source from a deep water well, and we're constantly checking the water. I, you know, I haven't been the Guatemala guacamole again, but I I think that my is you got plenty of water. I... I'm not sure if that's... True. But I would think it rains a lot, then you probably have aquifer that are pretty filled up too. Yes. So that's why we always test the water. We're always testing the water at least, at least, once a season, at least. So we always making sure that you have the right water, the right quality of water. You know, obviously, you're... If you are distributing products like you just mentioned, to consumers pretty much all over the world. And we're gonna get to that. Like where you're sending them and every everything. I mean, you personally earn out driving a tractor or anything or planting seeds. So how did you come up with getting getting those... Seeds in the ground and and developing the the farming level that's supplying you. So that... That's an interesting story. We haven't been in the farming area for a long time. Actually, we used to be a lot more focus on the processing and packing side. And it was about... I would say, 9 years ago, then we decided to do a switch. Because what we noticed is is if that first part of the chain, the farms was not right, it was extremely hard to streamline the rest of the supply chain. Because what we noticed is that if we wanted to bring a solution to our customers, which are retailers, it was truly predictable. We needed to control the farms. So we took a completely different approach to farming from the traditional farming approach and approach build with data at the core. So all of our farms are controlled by model that we develop called ce, which is an artificial intelligence model called ce. They controls every aspect effect of the farming, from before you plan the seed to when you harvest, which has allowed us to make it extremely predictable So the way we do it this, when we get a projection from a customer that goes into our system and our system basically gives us a recipe or a workflow of steps that have to be done from seed to delivery to be able to deliver that specific product to that specific customer, that specific week. From the farm to the processing to the packing. So I know farmers, and I've met farmers from around the world, 1 word that you said that a lot of farmers always just react negatively because the word control. Know, because farmers love their independence. But a So when when you want to get something produced, you have to you approach a farmer that can match up? Or are they already somehow committed to your company that they're gonna produce what... I you ask them to produce, so on a lot of our products, we are the farmers. So it's part of our operation. Yeah. We are the grower, the shipper and the packer. So a lot of items. You own some farmland then? Yeah. Yeah. We we have the farms. Yeah. Like I said, our model is completely integrated. From before the seat to when we deliver it to the customer. And that's what we noticed. If you really wanted to make the value chain predictable, we needed to I don't know control the right word that make it a lot more predictable the farmers. Sure. Because on our items is very susceptible to a lot of things. And I'll give you an example. A few months back, we got a storm where we got the equivalent of a month's worth of rain in 2 hours. You can imagine the impact of that ad. Yeah. Most surrounding farms have losses of 98 to a hundred percent. We have a loss of 7 percent. And the reason why was because before we even planted the first seed, we had modeled what that worst case scenario would look like. And develop the greed of the farms to be able to handle that store. So before we we've planted because we own that farming and that first step, we were able to prepare for that worst case scenario and make it a lot more resilient to that type of store. Mh. Well, then, first The arrangement that you have is that you own some land in in cases you own... And are there some others too that you're you're purchasing from independent farmers so well? We also lease the land. We also... We either do leases, long term leases. Oh see. I see. And so... And a lot of what we do, So a lot of what we do is we take land that was completely dead. So 1 of our core farms was a land that hadn't and been used for 50 years. So because they had destroyed the land with bad agricultural practices and it was completely dead. So it was a place where everybody thought it was gonna be impossible to farm. Yeah. And we took it when it was completely dead. Fast forward it to today. It's been completely regenerated. So we leased a lot of those lands that people had destroyed and we regenerated that land. Now. No that's really that's really fascinating. And I I'm curious too a little bit more back on the people that get to be employed. Because are are you able to to find up mostly to help you need locally? Do you have to bring people in? Be able to get them started? How does that work? So look, I'll I would say everybody who works at the farm is local from Guatemala. We have an amazing team. At the farms and and we've been very lucky You have a great team that can help us. So now I wanna get to the marketing side of this because the 1 thing is to grow it, and you get a lot of variety when you went through a list like you went through, and you were running down all these different products that you're able to grow in Guatemala, it... It starts with customers. Doesn't that? I mean you have to say, okay. What do you I mean, these are things we can grow, and we can supply you this. You know, what do you want from us? Does that... Did I get that right? Yeah. So this is an open dialogue we have with customers. A lot of the items that we do, a lot of the customers already sell them, like the French beans or snow or sugar snaps. They're already part of their products that they sell at their stores. What we do is we come in with a better solution. Yeah. Because we couldn't... Because we're not fragmented, and we can offer them the complete service end to end integration, It becomes a better solution for them. We offer them beyond just a bag of product. We offer them. The service of really developing and operating a successful fresh produce program for them. Okay. Okay. And it goes beyond just 1 product. Now now I wanna go back and make sure I'm understanding again too. Would... Would a hundred percent of what your your marketing come from Guatemala or some other countries as well. Power hundred percent What we saw... So what we saw in this is part of the world and into the Us. A hundred percent comes into... From Guatemala. We're opening funny enough offices right now in Mexico. But right now, I would say a hundred percent come from Guatemala. Now in in the Us, produce is identified as to the country of origin. So does... Do you have a packaging that would say, you know product to Guatemala on it? Yeah. So all of our products say products we Guatemala. Well, you know what? And this is 1 of the reasons that I'm I'm happy to, have this conversation with you because I think people don't understand enough about other production practices. And and when they don't know, sometimes they're just suspicious. And in the in the United States, we do have the country of origin labeling. I suppose some other countries do as well have country of origin labeling. And I think it's I for 1. I'm glad to see but but put the name on they're not ashamed of it. You know, if anybody wants to know how we... How you do things. It sounds like you're ready. Just say, show you whatever you want. In the benefit of owning a hundred percent of the chain is that you can be transparent. We're a hundred percent transparent in the way we do things, and we can offer trace ability down to bad revenue of everything. If I wanted to, which is not useful, but if you wanted to, we could tell you how the sun was the moment that product was planted. We can drill down to that level of trace and transparency. So that's how you can really back up everything we're saying is if you have the data and the trace ability down to the bag to be able to prove it. You know what? I was involved 1 time in in a program where people were curious about what the crop was looking like. And Then I just put cameras out in the Orchard. And so people were speculating because it it's funny, you could go online and people could say something like, oh, you hear what's going on in Guatemala. And, although we weren't guatemala them all said well fine, You know, here's a live screen. Just look for yourself, does it look to you, like, you know, this is happening or does... How does... What do you think about it? And Actually, we wanna do that. And and and because we have... Because we're a hundred percent transparent, actually, we're have a project right now in the pipeline where we're gonna put farms, cameras at the farms. Yeah. For people to go in and see it whenever they want. Yeah. Yeah. Don they gonna have everybody, make sure they they they walk around looking happy and be w or something. But but I I think that You know what? Everybody's happy at the farms. Yeah. And I wish people, and, you know, with our customers, what we always tell them is You can't fake this. Come and see it. There's nothing like stepping foot on the ground and actually going and seeing it. It's something that goes beyond just a product. It's a culture, it's an energy that's it's at the farms, which is quite unique. Because this was a land that was completely dead, not only the environment, but a lot of the local economies were completely dead. Fast forward to today, it's been completely regenerated. The ecosystems, the economies, everything in between the Flo, the fauna. So it's been a complete 1 80 from what it used to be 9 years ago. So there's nothing like, actually going and seeing it in person. Well, I tell you what, The... The hopefully... Having a podcast is close. Because I'm... That's gonna be a while before I get to the Guatemala, But I... We would love to have you. I'd love to go. I don't wanna go sometime. And and the other thing too, I feel really good about having this conversation with you. When I... When I've also been in these conversations have people are all upset about country of origin labeling, and frankly, what they're concerned about is that it's not required with animals with meat. So you can you can end up in the United States, you can have lean and fat trimming come from all over the world and be in different ages and blended together and then distributed for Hamburger sales and so forth. And you don't really don't know a a lot of the story, about sanitation about some of and practices and so forth. And so I'm just really happy to have this conversation with you. And like, oh, this is a chance that people could look at the production. And the key transparency, honestly, And and it needs to be a hundred percent transparent. And you need that trace ability too. And I think that's what gives the customers the confidence that it was grown the right way. A lot of what we give our customers is the story behind where the product was grown. Yeah. And that's something that customers love. It was not only grown under the food safety practices, which is the priority number 1, but there's also a sustainability story behind it, a social story behind it. There's more than just fat bag of vegetables. There's really that transparency in the up confidence that the product was grown their right way, then they can go ahead tell that story to their customers. Snow peas are getting back on, like, on my list again now. Yeah. Guatemala is there beach... Go. The board wants to, you know, Now 1 other question about that the people of the transparency are people that are purchasing, You do you get any visitors that you know, Us and other country supermarket buyers do they come down and look at your yes. Every time. Yeah. Like I was telling you, we like to tell our customers come down. See it. Yeah. And and once they go and see it, and they experience that they understand it. Yeah. Yeah. No. I... That makes sense now. Here... 1 more. Let's get back on the marketing side. So how do you find opportunities, and maybe before I say this, let's where are the opportunities? Wow, how broadly do you ship? How many places do you go beyond the United States? So right now, we sell in Central America. Mh. We sell in the Us, which is 1 of our main markets. We sell in Canada, saw the Uk and we sell in Europe, and we're starting Asia. So we send them all over the world. Are are you finding there's much a difference to? They're all pretty much the same as far as the degree of interest in production practices and and so forth as Europeans in the Us or, you know, Us and Mexico. Is it is there much difference among the countries in in how curious they are in the product practices? So so that's a good question. I think every country cares about their thing. But at the end of the day, they all want the same thing. I don't know if that makes sense. Like, some of them might be very specific in terms of something they want. But at the end of the day, what people want is just to make sure that the products were grown the right way. Well what we've been hearing a lot is the sustainability part, which for us has been something extremely important. Because when we started the farms, we wanted something that was not gonna be here for 6 months, that's something that could be here for the next a hundred years. So people right now in all of the countries we sold to are really focused on both the food safety, and the sustainability part. And then you might get some countries that are more interested about something very specific. Like some countries are more interested in our story about poll. Others are more interested on the social aspect. So you might get some people are some customers that are more focused in 1 specific topic. But at the end of the day, it all comes down to growing things right way, which people are carrying a lot lately, especially that there's a big push from the consumer side because they wanna know where their product is coming from to make sure it's healthy and it was grown the right way. Both socially environmentally and everything in between. Well, and I think the thing that we're touching on here today is some of those customers are saying wait a minute. Remind me exactly where in Latin America is Guatemala? And do we know anything at all about? And I... I'm sorry to say it that way. Yeah. No. And I I don't completely understand. So guatemala on us. So so Guatemala, like I said, it's in a very privileged position. It's right on their cycle. It's a very small country. We have both oceans, and it's right under Mexico. Yeah. So we can supply both coasts, and we can go in the middle into Texas. Well, and then what I was gonna lead up to is that some people just make some assumption because I don't know anything about it, it might not be up to our standards. And that's not fair, but I think that and people don't know anything, and they're they're... You know, and they haven't had chance to see your story. Yeah. So so I'm... Anyway, I'm glad I... We can help tell the story. And and and it's completely understandable. We're always a little skeptical the things we don't know, and it's they're not familiar. But that's why we like to tell our story and that's why we wanna make sure our consumers ask and come and see it and really get to see the story behind where the product is coming from. Which it's very unique. We really haven't seen enough I've traveled around the world. I've never seen an operation like this. And I'm really proud of the team to be able to do it. It's really unique. You know? Yeah. So but we we we encourage our consumers to see the story behind it. Yeah. I've got a request for you, Too. Can you can makes him make them more chop of of your different vegetables, john vegetables that fill into a tray for snacking that you can have... You know, we're at getting into that. Yes. So we do that for the Central America market, and we're thinking about starting to do it into the Us market, especially with products like baby carrots. Okay. And sugar snaps, which people like to snack on. It's something that we're exploring right now. Do you know why I think this is the case is that some years ago, I I was involved with A5A day, which then they upped the 5 a day fruits and vegetables. And then they decided that wasn't nearly enough and they tried to get it up to 10 a day, and now they've had to change the subject. Because it's just a lot for people to try to get enough vegetables. And and what I've found is that sometimes, I'll just buy these big veggie trays that come with ranch dip in the middle of them or something. And all they do have snap peas in them. And carrots and some broccoli and some, like, purple calls. Yeah. Yeah. Some pepper sometime and celery. Anyway, you can keep it in your refrigerator and you might otherwise be kind of in a hurry, and you can, you know, heat make a sandwich or something like that. But you pull that out and you're kind of you're kind of n and you end up before you know it, You've had several helping of vegetables just Yeah. Just snacking on all those vegetables. Yeah. That that's an area that we're for sure exploring. Especially with a lot of the kit meals. It's it's something that's growing a lot. Like, you said, you you wanna make it easy at the end of the day. So a lot of what we do is really focus on the packing side. Make it a lot easier for the consumer. All of our bags are micro, which makes it a lot easier. You cut a corner, you put it in the microwave it's 2 minutes, and then they're done. So So making it easy definitely helps, increase the consumption. Well, and plus, you'll probably get some more customers. If you just mention you heard about this on farm to table talk, put that on the back. Sure. And then and then we're we'll let those sponsors we're we're off to the races. I just... 1 a quick thing, when you are shipping product into, whether Mexico or or to you know, the Us, Me are shipping, and there was a time that people were getting really kinda concerned about maybe still are the footprint. Because, you got ways to go. So I assume footprint? Yeah. Yeah. Carbon footprint. So That's a great question. Actually, we're in our way to becoming carbon neutral, and we expect to do it by the end of 20 25. Mh. Completely by merit, no carbon credits. So so that's something that's in a rate. Right now, our carbon ambitions are very low. Did we wanna make it carbon neutral by the end of 20 25? Somebody listening to this and they're kind of like smack on their head and said, gee, we listen to Was and farm cable talk. And we're getting all psyche up from some people we talk about about buying local and go into the farmers market because I'm a big fan of farmers market. But... I too. I think the challenge is that people could say, you know what? There's a space for both. I mean, it's just becomes you're trying to get a lot of things. Local doesn't mean that you're not getting a mix of these other things when they're fresh coming from Guatemala. You know how they're doing. And and we coexist with a lot of the local production, especially that... Because we have a very precise farming model, we can come in into the windows where the local production can't do it. Because we're the equator, so we have a very favorable weather. So a lot of the times when the local production can produce a certain item, we come in. For example, for Butter, we just developed up the program for Spain, for 1 of our customers, where they were gonna have a window, where they were not gonna have any local production for the month of May. And we developed a program specifically for the month of May for them, and we came in exactly at the week they told us a year before, and 4 weeks after the program started. We ended the program. Very precise. We came in when the window was. A million pounds in and hour. You know. That's that sounds great. That that just reminds me 1 other thing. I keep having 1 other thing in mind. And that is that we already said you get a lot of moisture and you're on the equator, which my idea is it makes it more difficult to go organic And understand And you just got a lot more bugs to work with is is the impression I have so it's pretty hard to use a standard of Is that true? Yeah. It definitely brings his challenges. That's why not all of our products are organic? We work under their regenerative. Because the organic certification goes beyond just pesticides. It has a lot of other factors. Yeah. We have to take in a lot of which don't fit a hundred percent with the equator, like you mentioned. So what we tried to focus on is really creating something that's a hundred percent transparent. And if we're gonna work under the organic certification, We wanna make sure we're are a hundred percent compliant And we have found that that is not sustainable in terms of sustainability and they equator in what we do. For. The reasons you mentioned. Yeah. Yeah. Well, that just that just makes sense. And then when you you grow up and you harvest them, are you putting them on planes? Is there anything that is cold storage enough if you put on a boat? So every... Most of it goes on boats or trucks. Mh. Rarely on planes. It's very little. Okay. What goes what goes on what what goes on blinked. We get about 3 hours from the moment. Depends on the product that about 3 hours from the moment, we harvest to when we back, and then it goes straight into our customers. But you have... You still got a boat ride to say houston. It's about... So to Houston, most of what we do is we truck it, that's about 3 days and to the Miami port, it's about 3 days. So then you're not trucking to Miami, obviously, you're... Are employed. So you're putting it on a on a a bow for miami... And because of the cold storage, you can put a pretty good chill on it, so that gets... And then after they... After they come all the way from Guatemala there, How how long is it is it fresh, fresh enough and good quality after it it gets to the store, how long this this... So it depends on the product, but within a day, it's at the stores. And it... Depending on the product, you have about 21 days of shelf life. So we get pretty good shelf life, especially that all of our products are packed in Bags, which are oxygen transmission bags. Which control the oxygen transmission within the bag to control the metabolism of a plant with no pre servants or anything. It's great. Sure. It's purely it control. So the way Ot bags work is that they control the Transmission between the air inside the bag and outside. And it slows down the metabolism of the plant. So it basically puts the plant to sleep, fillet delay last longer fresh without any chemicals or anything. Isn't this strange. I mean, it's strange for me because I'm sitting here thinking how I'm going to probably the very next podcast and I'm gonna be talking more about the people that can buy within 10 miles or something of their of their home and yet, there's a really good case to be made for Guatemala in. And who knows? There may be some other countries that belong and in the end circle as well. Yeah. Like I said, like I said... Sorry for that. Like I said, I think there's a window for everybody. It needs to make sense in terms of the energy. Because you get a lot of products. Like, you were talking. You were talking about the emissions. Even things that are local, it really depends on the product. True. Because sometimes the energy consumption and the emissions of even our greenhouse is a lot higher in doing it in Guatemala. So you really have to look at the big picture in terms of what's the energy that it requires to get the product to the consumer. And really find the windows where it works best. And like we said, we coexist with the local productions. And most of the times we come in when that local production can produce a lot of the products. I'll tell you how curious I am. I wanna know even more about the soils too because I would think that that you have to have a different community, than microbial content in your soils just by being down there in the equator and and everything. Yeah. Would be would be different than than other parts of the world. You know, we have 12 different types of soils in 1 of our farms. Well, that's 1 of the different challenges that we have to face. It's... That we have a lot of different types of soils within a very short area in a very small area. And the way we do it is we've taken a very data centric approach to it. We take soil samples, of the soils, and we analyze, and we develop nutrition plants and rotation plans to be able to fit that specific type of soil. Yeah. So we take a very scientific approach to that because if not, it would be possible. We have 12 different types of soils. Not bet you have Earth ones too. Yes. We have everything. You know? I... Because there's some places that we... I know we've hit in the states and some other areas that there's just like farmed out. It's so intensive and than so many chemicals over over the years, in it, that you can't go out and stick a spade in the ground and get see like you can in healthy soils. Yeah. Exactly. It what's funny is let Like, I was telling you about most of the land that we work with was completely dead. They had formed it with horrible agricultural practices, and they had killed it. With 1 of our farms, we had 0.07 percent of organic matter. At we cow. And now nothing. That that's nothing. And now it's 4.15. That's amazing. And that's we're still figuring out how that translates into the nutrition in the products too, but it does have an impact. It it it creates a more nutrient dense high quality product for sure. And if you have a healthier soil, you have a healthier plant. At the end of the day, the soil is, like, the refrigerator for the plant, that's where it gets all of its nutrients, and and and really, the food to be able to feed the plant. So if you have a healthy soil, you have a healthy plant. You know? I I tell you what, we're gonna have hit have more podcast because we're we're just getting through the crop and and now we're going underground. So that'll have to be another podcast. We'll finish ship on the happy course microbes underground. But I I wanna thank you. This has been a great conversation. Now if people would like to know more about your company about the product about what you're growing and where it's going and that sort of thing. How do they... How do they find it? How do they follow you where are? You can look at us a bit on our website, which is uni spice dot com. That's UNISPECE dot com. Or you can also look us up at our Linkedin. We're always posting different content and you can look up my name, which is Christopher savvy, and, always posting about our stories, while we do, how we do it, And, yeah, I would love to to share our story. So you can also shoot at the end through Linkedin. Hey. You know what. Christopher did did you... This is crazy to ask you this question. But I might have misunderstood. You're filling uni spice because I thought it was... You said you in Ie p Ec. Did you say? Yes. I said you and ISPICEI heard E c. So I'm probably wrong, But in anyway, I've Oh, it's it's doesn't it it doesn't hurt to repeat it, So people can be sure to tip you up. Yeah. I was lot. I learned a lot from this conversation. And I'm really glad you reached out and asked about having to conversations with us because it's it's my pleasure to have you and have this conversation on farm to table talk. So thank you. I appreciate it. Thank you very much. We we really enjoy the podcast. You've been listening to farm to table talk with your host Roger Watson.