i'm off to me abby shapiro head chef at royal. to find out more. frank came to me with the cal d it's like he it is use thatnce he started telli me this story once we started dialoguing on benefits. more than anything sustainability perspective. i started playing around i started using it in a variety of different ways that can feel like. man this has like. so i just go ahead and yeah go ahead and and as you would. regular pasta is smells fantastic right you goes. that's right it is good. we're going to actually see this kind of ocean farming. have a significant impact on ocean clean up on climate change your no weeding out we need the eagles of the stuff we need to get it out. you've got to do with the customer if i suppose the cuomer the way that. people start asking for it. then when brent figure out. how to mass for those of that's not my that's not my department yeah? my goal is if they like it. i've done my bit. changes of food here in new haven three d. farming is at the heart of old. i'm only gonna tell a story and a hopeful story about the