emily: if elon musk has a super bad feeling about the economy, what does peter kern think? ter: i'm no elon musk and i don't tweet about anything. [laughter] from what we can see of the u.s. and western markets, markets where people can't travel, there is tons of pent-up demand. we have seen people wanting to rebound into travel. they were buying lots of stuff. they under spent travel. they saved a lot of money. we are seeing that rebound and savings probably come into spending on travel. that looks pretty robust for us. when that runs out of gas, how the economy lands, who knows? our company are in a multi trillion dollar market. we have plenty of room to continue to grow regardless of the economy. emily: you and i spoke about a month ago and said maybe we will see some rerouting from paris to san diego. how much of that is happening? peter: we have not seen it. you go to paris, all the luxury hotels completely sold out for summer. we are not seeing a lot of rewriting down. -- rerating down. people are booked way ahead. as that rules off, we don't know. -- rolls off, we don

peter the great also knew the sources. however, the resort was organized later in 1805 by order of alexander i as a russian answer to baden-baden alexander griboyedov anna kerntalya goncharova and many many other rich, famous people in the nineteenth century lipetsk was a resort. but i figured i had taken so many different procedures in the past month. that, perhaps, is enough. moreover, in the lipetsk region? who would have thought that in the lipetsk region i would find a piece of france science fiction fantastic imagine in the village of maslovka makes cheese according to an old french recipe that is why the owner of this company, vladimir borev, calls his territory france . depending on the shape, we get one or another geometric surface, which dries differently, swells and ferments inside the french in different ways. this is very much proven. they just take. here is such a young cheese cake with a glass squeezed out the middle. the cylinder is taken out and placed next to it. if at first it is the same mass and the same taste - exactly after 3 months. these will be completely different cheeses. they have different volumes , different masses, and therefo