Tom, you've written that there are sandwiches from your past that you carry with you as if they were memories of lovers. Yeah. Is there one specific sandwich that comes to mind when I read that line to you? Yeah, the Casa del Sol Italian Special. I grew up in New Jersey, and there was this place Casa del Sol. They had the Italian Special, which was like a traditional Italian hero kind of a thing. As soon as you said it, it popped into my head. They're still there, and they still make it. We would save up money, and we would get those sandwiches, and we would just take them to the train tracks or the school on a weekend and sit there and eat that sandwich. It was, oh my God, mind-blowing. You going off to the train tracks with your sandwich, it's almost like taking a significant other to the beach for the sunset. Yeah, yeah, yeah. You just, and you remember them. Like, you know what I mean? If I could go on Facebook and instead of looking up old girlfriends, just look up Casa del Sol. The picture of that sandwich would make me just as happy. I won't tell your wife. Keep it quiet. This is the Sporkful. It's not for foodies, it's for eaters. I'm Dan Pashman. Each week on our show, we obsess about food to learn more about people. Quick note that tickets are selling fast for our two big upcoming live shows, March 19th in Brooklyn with special guest Kenji Lopez-Alt, and May 1st in Boston with guest TBD. Get all the details and tickets at sporkful.com slash events. All right, let's get into it. This week, I'm talking with comic Tom Papa. He's been doing stand-up for more than 30 years. He got his big break when he toured with Jerry Seinfeld in the mid-90s. Since then, he's put out six comedy specials, including his most recent one, Home Free. Sometimes I really think my whole emotional makeup is completely dependent on what I ate that day. You ever have one of those days, you're like, cool ranch Doritos. I haven't had those in a while. And a half hour later, I'm like, I think I'm going to kill myself. Why are my eyes hot? I feel weird. When Home Free came out last year, The New York Times called Tom a sensible optimist who thinks you're too hard on yourself. He comes off as a fun dad, sometimes with a darker edge. And he often talks about food. Food became an even bigger part of what Tom does when he started baking bread about a decade ago, which was long before the pandemic. He was ahead of his time. To this day, he still posts videos about baking bread and also about the different ways he uses the bread. Today we are making peanut butter and pickled sandwiches. We have blueberries and cottage cheese toast. So today we're making grilled cheese again. BLT. Today we whipped ricotta toast with jam. Tom's bread baking obsession eventually led to a food network series called Baked. His podcast is even called Breaking Bread with Tom Papa. And now the stand up tour is in the middle of is called, wait for it, The Grateful Bread Tour. We'll get more into Tom's baking later. First I wanted to talk with him about eating. In a recent interview with the Delish podcast Snacks, he said that eating potato chips while drinking red wine can change the whole experience of the wine. Now I'm not a big wine drinker and potato chips actually aren't my favorite snack. So I was curious about this combo. But first I asked him, how did he get into it? I have a good friend, Anthony Gileo, who is a sommelier and a writer of food and all this stuff. He was trying red wine and a potato chip in between and tell me what happens. And when I did it, it was just, I couldn't believe how perfect it was. So this is not something I've tried Tom. But I'm excited to try it and we prepared a little presentation for you. Sporkful engineer Jared O'Connell doubles as our resident sommelier. Oh really? Yes. His boyfriend Corey Hillsey owns a wine shop in financial district here in Manhattan called Simply Wine. So if you're anywhere near the financial district, go to Simply Wine for all your wine needs. I explained to Tom that Jared sometimes leads tastings at Simply Wine too. So Jared and Corey picked three wines. Each one to pair with a different flavor of potato chip. Oh, and by the way, did I mention that we taped this at 11 a.m.? Okay, what do you got? Jared, what is our first pairing? First pairing is Violet Hill Pinot Noir from Oregon. The thinking here was balanced, straightforward, delicious red wine to go with a classic salted potato chip. Classic kettle chip kind of like. Balanced on. Balanced. And this is just the wine, we're just tasting the wine now. It's nice. How would you describe this wine Tom? It's got a nice fruit to it, but a little leathery also, which is always nice, but light. Okay. Now you have a chip. Mm-hmm. Just one chip? Okay. And then. Maybe one more. Take another sip and see how the sip changes. And it did. Right? Oh yeah. It cut the acidity off a little bit. It's like it turned it into grape juice. Isn't that nice? Wow. It's all of a sudden a little smoother, a little lighter. Yeah. All right, that was very enjoyable. That's really nice. It's amazing how you break out wine. It's in the morning and you're thinking, oh boy, I don't know if we should be doing this. And then one sip and you're like, let's keep going. Number two, we're going to do salt and vinegar with a Bologrosa lambrusco from Italy. Sparkly. Sparkly red wine. Sparkly red wine, slightly lower alcohol at 11%. All right, here comes the festivities. I'm popping this one. Okay. Yeah. Nice. There you go. It's a party. All right. That was a pretty good pop. I'll pour you first here. It's winter time and this almost is giving me like the red wine with the clothes. Like the spices. The wild flowers. The clothes. Yeah. Oh, that's really nice. This wine is going down a little too easy. That's really nice. All right. Now the chips. Now I'm a little leery. I feel like salt and vinegar chip might ruin this. Oh. Because I don't know how you upgrade this. Okay. Now salt and vinegar. I do love a salt and vinegar. Just on its own. I don't love a salt and vinegar. Now I'm loving it. I feel like this is working for me in the opposite direction, which is the wine is making the chips better. Oh, you might be right. Oh man. After the chip, you go back to the lambrusco. What do you think, Tom? Yeah. It was, I was loving it before. It does like cut out the acidity, I guess. The salt probably works on that. All right. Jared, what's the last pair? The last one is a 2015. So this is a 10-year-old wine. A 10-year-old. So you're going to get some more of that like a little smokier flavor. Is this a fancy bottle we're opening here, Jared? It's an excellent value. All right. I love this. Just the smell. Oh, wow. All right. I'm having a barbecue chip. Is it really interesting wine? Yeah. This wine is great. There's some like leather and tobacco kind of thing with, and then still some lifted florals. Yeah. And some plum. I think it's doing what you said with the other one. It's making the chip better. That's a strangely great pairing. Tom looks a little bit taken aback. Yeah. Because the barbecue, that was like when we started talking, I'm like, you don't want to go too heavy flavor, but this has actually made both more fun. Can I taste the original chip? Yes, please. With our bellies full of wine and potato chips, it was time for us to get more into Tom's work. In addition to his stand-up, he's written a few books, including one from 2020, entitled You're Doing Great. I asked him to read from an essay in that book called Shut Up and Eat. I could be so fat. I'm a little overweight. I'd say happily overweight. Not health problem overweight, but technically, according to my doctor, I could lose a few. Here's the real reason why I won't take my doctor's advice. I love eating too much. Eating is my life. There's too much happiness and history to put an end to it. I tried to clean up my diet and become a vegetarian, and I lasted a while, but eventually broke, not for any other reason than that I walked into an Italian deli. I know I'm not alone in this food passion. It's really our duty to eat and enjoy ourselves. Who cares if you're a little fat? We're all fat. You're either really fat, kind of fat, or trying not to be fat. Either way, fats come in. So enjoy yourself. More wine, more bread, more cheese, do it for you. Do it for your ancestors. Do it for me. It's true. It sounds like what you're saying is you realized when you walked into that deli not only that you wanted to eat the delicious food that was in there, but by becoming vegetarian and making such a big change to your diet that you had lost a piece of yourself. Yeah, that's the big thing. When I brought my wife was a vegetarian, and when we first started dating, she was really pretty hardcore, close to vegan. And I brought her home, and everybody loved her. Everyone adored her. She fit in perfectly. And you're a big Italian family. Right. And until we let them know she doesn't eat meat, and my mother was just confused, like, how's she going to eat the sauce? And it wasn't like being mean to her. It was, but how are we going to take this relationship to the next place? Right. How are we going to share? What are we going to do together? How are we going to show that we love you if we don't give you prosciutto wrapped in mozzarella and all of it? And to walk into, like, anybody in my family's house and say that I'm no longer eating that, they feel like you've left them in some way. So I just felt like it was more important than good health or whatever it's doing to the environment. It was more important for me to still be able to sit across from you and celebrate. And yeah, I went back. And it sounds like you don't regret that decision. No, not at all. Not at all. This is one of the things that I really appreciate about your work, especially in the last few years of your career, because you're not saying in this excerpt that you just read, like, eat all the most decadent foods all the time. What I hear you saying is, don't be so hard on yourself. Right. Yeah. Be kind to yourself. This idea that we have to be this disciplinarian about every aspect of our life and act like a mean third grade teacher, it's like, no, there's room. There's room. If you don't abuse it, you can enjoy it. And I do kind of carry that as a philosophy. So if you can keep some kind of balance, you can have a chip at a... Like, I mean, literally what we just did. Right. We're literally drinking wine and eating potato chips. We're drinking wine and eating potato chips at 11 in the morning when I know we both have stuff to do the rest of the day into the evening. Right. If we were to keep going, it's a problem. Right. We had a couple of sips and a couple of chips and you feel satisfied. Right. Sorry for some people to stop. For all of us. Right. So harder for some than others. Yeah, yeah, yeah. You've written that your dad was a big fan of food challenges. Yes. You guys would go to White Castle, down a bunch of burgers. Oh, yeah. He took you to all you can eat sushi. You know, my father was... He had challenges on his own. You'd go to an Italian restaurant and if they had a sheep's head, he would eat it and eat the eyeball in front of us. They had these lobsters. Every summer we'd get lobsters. Having his friend would try and get the biggest lobster they could find. They'd be like 12-pound lobsters and eating that and it was just... It was so decadent and crazy. Tell me about Joe McDonald's steakhouse. This was a beautiful, beautiful place. I grew up in Park Ridge and Woodcliffe Lake in New Jersey, which is northern New Jersey. Right near where I grew up. And there was this old little roadhouse looking establishment called McDonald's. And it was great on so many levels. It was filled with World War II memorabilia, like packed, just bullets and guns and posters and uniforms and just packed in this place. They had wings that were deep fried and crunchy. And then the sauce was on the side and the sauce was just like this beautiful light, not like the syrupy thick sauce. That's a quick side note. I always order buffalo wings with the sauce on the sides so that they stay crispy. Yeah. They had a steak challenge. This was bonding with my father. Any challenge he was up for. And I forget the weight of the, it was like 32 ounce steak. I think you wrote in the book that it was like 72 ounces. I mean, it was big. The challenge was if you eat the steak, you didn't have to eat the sides, but I did. If you ate the steak, you got a T-shirt that said, like, I completed the Joe McDonald challenge with a cow on it. And they put your name in a little brass trophy plate on the wall of fame. And that, especially on these wall, these are iconic walls. Exactly. So like to get your name on the wall at Joe McDonald's, I'm sure it was no small feet. It was very exciting, very motivating. Had you seen other people try to do it before? I did see people fail. I did see people. And you had seen the steak. Like you knew the size of the steak. Yeah. Now I'm picturing you walking in there, Tom. Like I imagine like saloon style swinging doors. And you like kind of like burst through the doors and the music stops. And you step in and they're like, it's the Papa game. We're here for the challenge. And you know, the staff always, whenever there's a challenge, like that kind of a thing, the staff is always very unhappy that this is happening. They've seen other people do it, probably throw up. They didn't realize we were professionals. Like we were going to be gentlemen and we were going to kick its ass. You know, like I sat down and I'm like, oh, this is no problem. And plowed through it and then started eating the big giant baked potato and the broccoli and the stuff next to it. And the server came up and older woman and she's like, you know, you don't have to eat those. You already did it. I'm like, I'm doing it. I mean, what happened in the restaurant? Was there a commotion? Was there a hubbub? No, nobody cared. We were so proud. We thought they'd be lifting us on their shoulders, but we were very happy like we had won something. Time to cook up some advertisements. Welcome back to the Sporkful. I'm Dan Pashman and I want to make sure you know about our Friday reheat. You know, we've been doing this show for 16 years since the Stone Age is a podcasting and we have a tremendously huge back catalog of great episodes, many of which you probably haven't heard, some of which you might have heard and forgotten. And that's why every Friday we pull one of our all time favorite episodes out of the deep freezer and defrost it for a Friday reheat. This week we reheatered an interview with Elle Simone Scott. She was a host at America's Test Kitchen, who sadly passed away a few weeks ago. We talked with her about her path from social worker to chef and she lets us in on some of her best food styling tricks. Another recent reheat was about popcorn. We paired that one with our new episode about popcorn. It was Popcorn Week here on the Sporkful. We even replayed one of my all time favorite Sporkful episodes, A Parity of the Podcast Serial. It's a true crime story about a series of office fridge lunch thefts. One more I'll tell you about an episode in which I try to go viral on TikTok. These episodes are going up every Friday and I sure hope you'll check them out. Now back to comedian Tom Papa. As you heard, Tom grew up with the tradition of food challenges, taking them on and his dad's urging. But when Tom became a dad, he didn't pass that on to his two daughters. He says they eat a lot more sensibly than he does. And that's mostly because his wife was vegetarian when their daughters were growing up, so the girls decided to be vegetarian too, which changed the way Tom ate. They made me eat like a normal person. That sounds very traumatic. It was time. It was time. I feel like I've gotten to the point where, yes, I also can eat in moderation and once in a while you go a little crazy and have something really delicious and eat a little too much of it because you can. But that is a harder lesson sometimes for kids to grasp. How did you handle the tension between wanting to enjoy food as much as you do and wanting to set a good example? I wasn't trying to set a good example. I really wasn't. It just kind of naturally happened. My wife would stop or be like, that doesn't look good. I'm not eating it. And I would eat everything that came to the table and eat a lot of it and just enjoy it. I think the lesson was have a good time. And especially when we're together, you know, a lot as being a parent is you think you should impart all these lessons and you should teach them these certain things like you're saying. But when you try and do that, they don't listen to you. They really just learn by example. So I probably taught them not to be aggressive because dad looks like a pig right now. Right. You know what I mean? So you did teach them by example. Right. Just sort of like, here's what not to do. Yeah. If you don't want to look like me. Yeah. I had no idea what I was teaching them at the time. But as they looked over at me with like sauce on my chin and too much wine, they're like, I don't think I'm going to do that. Now your kids are out of the house. Pretty much. How has this affected your eating and drinking? My wife and I have been just trying to, you know, you're at an age where it's not about how you look, but it's about how your heart is and how your levels are and all that kind of stuff. So we've been really kind of trying to just eat healthier and lose weight and be good. And I looked in my refrigerator the other day and I was like, oh no. We're the older people who have nothing in their refrigerator. Like when I would shop, I do all the shopping. It would be bags and bags and stuff in the pantry and stuff in the fridge. And I got all these people to feed and their friends are coming over. Now it's just my wife and I. And I remember like seeing my grandparents, they would have like a, they'd have milk, but it was a little, like a half a quart of milk and they'd have butter, but one stick of butter. And it was always like, oh, it's so weird. It's just the two of them living this old person life. That's what my fridge looks like right now. And how did you feel when you had that realization? I didn't like it. I didn't like it. When my kids came home for Thanksgiving, I was really happier buying all the stuff that we had, their lunches and their breakfasts. And like, I like that more than just being like, we don't really need cookies in the house. So I'm not going to buy them. You know what I mean? Right. You didn't like it because it was an indication of the fact that like you, you weren't able to enjoy the foods you like as much or also because it was sort of like an indication that your kids aren't around anymore and you're like moving into like a quieter phase of life. Yeah. It's all gets smaller. Yeah. Things just get smaller when you don't have kids around. When kids are around, everything's big. The food bill is big. The stuff you have in the pantry and the snack, that secret snack drawer is big. You have a family. The schedule is big also. Like the days are jammed. Yeah. Right. Right. And now it's quiet and it's smaller. As I told Tom, I also have two daughters. My older one will go off to college in a few years. The younger one will go a few years after that. And the craziness of the day to day can be a real grind. Getting food on the table, driving the kids all over. It can be hard sometimes to enjoy it when you're in the middle of it. Even if you know someday you'll miss it. Tom knows this all too well. There is an appreciation that we got through it. And life is such a fire hose blast of experiences and pickups and friends and all and grades and the holidays. It's so intense and so. I mean you have your moments when you're exhausted and you're like, I don't know if I can keep this up. And you have those little moments where you're like, this is so great. The kids were great today. But it's all life. It all just kind of like happens. And when you're 15 year old goes to graduate, it's going to feel like time. Then when they move out of the house, it's going to feel like time. Like they don't fit in the house any longer. And you as a parent have put in all those years and it's time to not shop as big and just sit with your wife and have those moments you haven't had since you were dating before the kids showed up. The hardest part is that you can't pretend that it's not happening. They've been with you for all this time and now they're leaving. No rationalization is going to candy coat. You are now at this part of life. You are this age. They are that age and where there's no going back. It's pretty heavy. And that's why you're going to cry a lot when they go. It's not just for them. It's for you. It's for life. You're going quickly. You have that joke and home free that I love that I've been quoting to all of my friends of kids around the same age about... Yeah, my kids are gone. They're all leaving. And nobody tells you how hard it's going to be pretending to be sad. Let's talk a bit about bread baking. Sure. Your obsession with bread baking predates COVID. Thank you. Thank you for saying that. Yeah, it's like when you're into a band and you love this band and then all of a sudden they become popular and everyone loves this band. You're like, no, I was there in the beginning when they had one album. So this was not a COVID phase. It was not a COVID phase. Tom first got into bread. One of his friends told him about sourdough and how it works with the starter. You got to mix flour and water and leave it on the counter where it naturally gathers wild yeast from the environment. And it turns into a starter that becomes the base of your bread. Tom shared what he learned with his family and that Christmas his daughter presented him with a sourdough starter that she'd made for him. From the first time he made his own bread, he was hooked. I love the pacing of it. I love when I'm writing. It takes like three days essentially to... From the time you take the starter out of the fridge and feed it and start getting into it. And then you just, before you have bread, you can eat or give it to somebody. And I just love that pacing. You know, I'm on the road a lot. So when I'm home, which is where I really want to be, the idea that I'm there long enough to be baking this bread and fitting it into my writing schedule, and it fits my life really well. And there's nothing better in the world than filling a house with the smell of fresh baked bread. As I said, Tom posts on Instagram all the time about baking bread. So now in addition to comedy, it's become the other thing he's famous for. One of the things that I know some people like about bread baking is this, is the feeling that like you're pursuing the perfect loaf. Know that you're never going to get there. Is that something you felt? You wouldn't mind getting there? I think I do get there. Okay. I think I do get there. I like that. I feel like I like a baker who's not afraid to say that they've made some perfect loaves. The funny thing is that I'm still excited about it. I do two loaves at a time. When I break them out and put them on the cooling rack and they're just big and beautiful, I still get very excited that like, wow, look at that. These are nice. I'll say to my wife or my daughter, is like, do you see the breads? They're like, yeah, they look good. They're not as excited. You're going to come closer and admire my bread. Yeah, exactly. There is that thing that is very similar to stand up where as good as you get at it, you can fail at any moment. It is humbling. You could be really great stand up comedian and just have an off night and bread baking is the same way. It does humble you. It keeps a desire to try and be better. You know that perfectly 100% of the time, it would get boring. Yeah, right. Exactly. There's so many factors. It has to still feel like a challenge to be compelling. Right. The only way to do it is to change it up, go after different things. Like now I'm trying to do babka and they're dense. They're like, I haven't gotten the fluffy good babka yet. I haven't perfected that dough. It's challenging for sure. I'm not a bread baker, but it is something that like on the days when I fantasize about my kids being out of the house, one of the things that I think is like, oh, like, it will be so great. Like on a cold day and it's like Sunday and the house is quiet and like put football on the TV and I'm just going to like be in the kitchen. I'm just going to like bake bread and like make some soup or something. Yeah, yeah. I can have fresh bread and soup. It's like such an iconic old person meal. That's when I feel like I might get into baking bread. It sounds perfect. That picture you paint is like my perfect Sunday. You totally should do it. Tom, I would love to wrap up with a lightning round. Okay. You ready for a lightning round? Love lightning rounds. You've said that your emotional state is dependent on what you ate that day. Yes. I'm going to give you a food. Okay. You tell me what your emotional state would be if you ate it. Oh, okay. Ready? Yes, sir. Number one, loaded nachos. Celebrating. Whenever I would achieve something like be on the Tonight Show or whatever, that was my... Loaded nachos. We're going out for loaded nachos. Oh, okay. Next one, protein balls. Tired. Weary. Yeah. They're just like so functional. Like, oh, you need to stay alive. Next. I know what you're saying. It's like one step away from a pill. Right. Right. Are we just going to be spacemen who just eat a pill for the meal? Next one, what is your emotional state if you were eating grilled wild salmon over a bed of massaged organic kale? A peaceful state. That's something that is great for me. I am happy to eat it when I'm on the road, especially that there's a go-to, like a salmon with a salad kind of a thing. So it's not decadent and going crazy. It's not depressed. It's at ease. Right. Now I'm curious, what would it be eating if you were feeling depressed? Like a burger or like fries. A lot of fries show up when I'm not great. Right. Yeah. Next one in the lightning round. What is your emotional state when you eat two and a half slices of pizza? Joyful. Two and a half because to me I feel like two is probably the number of slices I should eat, but it's really never enough for me. And so, but like three feels like probably more than I should eat. So I kind of try to compromise with myself at two and a half. Well, I was just being kind by answering your question, but I've never had a half a piece of pizza. Well, usually what happens is I eat my first slice, then I eat my second slice. I'm like, well, I shouldn't have a whole other third slice. Let me cut this slice in half and I eat the other half a slice. Then I'm like cleaning up or whatever. And then I'm like, well, all right, let me just eat this last half slice. All right, good. Now I know you're normal. All right. Last one. Okay. What's your emotional state when you eat an entire loaf of your own sourdough bread? This is going to be over days. Okay. They're big. Well, what if you ate like a big, like a half a loaf in a day? Like if I eat like, right, if I have like two big pieces of toast in the morning and then tune a sandwich with it later and then like at dinner have another one. Right. Uh, my emotional state is, I would say pretty happy. That's Tom Papa. You can find him on Instagram, baking bread and being funny at Tom Papa. You can also visit Tom Papa.com for all the dates of his grateful bread standup tour and catch him on his Sirius XM radio show. What a joke with Papa and fortune co-hosted by a comedian that we love here on the Spork Bowl, past guest fortune fiemster. Also check this out. Tom has partnered with design brand Nombay on an all new breaking bread collection and they have specially designed bread baking tools like measuring spoons, serrated knives, a cutting board that catches crumbs. I mean, they have thought of it all. Go to Nombay.com slash Tom Papa. That's N-A-M-B-E.com slash Tom Papa to check it out. One more quick note. Simply wine, the shop that provided the wines that Tom and I tried owned by Jared's boyfriend Corey. They're having a tasting inspired by this very episode. They're going to be featuring wines that would pair very well with specific kinds of potato chips. It's going to be a blast. This Friday, January 30th from 5 to 7 PM at Simply Wine in Manhattan. Check out their Instagram at Simply Wine NYC for more. Next week on the show, I eat snacks with two legends of comedy, Michael Ian Black and Tom Kavanaugh. They started a podcast called Mike and Tom Eat Snacks a million years ago. Around the time I started this pork bowl, everyone was always like, you guys should just man together. They nerd out and talk about snacks in ridiculous detail. Then they stopped doing their podcasts a few years later and now they are back doing it again. Next week ahead of the Super Bowl, we are teaming up for a Mike and Tom Eat Snacks times sporkful, very special crossover edition episode. It's going to be a lot of fun. While you wait for that, check out my conversation with Jacques Papin in honor of his 90th birthday. I drink wine with Jacques Papin. Plus, he walks me through all of the menus of all the dinner parties that he's ever hosted, which he keeps a collection of. It's actually really beautiful and very moving. That episode is up now. Hey, did you know you can listen to the Sporkful and the Sirius XM app? Yes, the Sirius XM app has all your favorite podcasts, plus over 200 ad-free music channels curated by genre and era. Plus live sports coverage. Does your podcasting app have that? There's interviews with A-list stars and so much more. It's everything you want in a podcast app and music app all rolled into one. Right now, Sporkful listeners can get three months free of the Sirius XM app by going to SiriusXM.com. This episode was produced by me along with managing producer Emma Morgenstern and senior producer Andres O'Hara. It was edited by Camille Stanley. Our engineer is Jared O'Connell. Music help from Black Label Music. The Sporkful is a production of Sirius XM podcasts. Our executive producer is Camille Stanley. Until next time, I'm Dan Pashman. And I'm Brittany from Raway, New Jersey reminding you to eat more, eat better, eat more better. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you.
