Speaking with Jane Busemi; Certified Plant-Based Nutritionist & Founder of Vegan Under Control

Today I am speaking with Jane Busemi. Jane obtained a certificate in Plant-Based Nutrition through the Center for Nutrition Studies. With over 100 healthy recipes in her kitchen portfolio, she’s cooked and shared my culinary creations with family and friends—even non-vegans became fans of these tasty dishes. Best of all, she has been able to demonstrate how anyone can manage the preparation and cooking of these dishes within their own schedule. Now, she’s passionate about helping others take-off weight and demonstrating the health benefits of a plant-based lifestyle. Healthy eating CAN be delicious, satisfying, and help her clients and audience lose those excess pounds.

 

Key points addressed were  

• Jane’s knowledge and philosophy basis behind her recipe development and curation on her website as well as the core tenants behind cooking oil free with alternative natural whole food sources of fat
• We also discussed Jane’s opinion about the different populations engaging in vegan cooking and food and where the future is headed in that regard

 

TRANSCRIPTION

*Please note, this is an automated transcription please excuse any typos or errors

 

[00:00:00] In this episode, I speak with certified plant based nutritionist and founder of Vegan and Under Control. Jane Buscemi. Key points address where Jane's knowledge and philosophy basis behind her recipe development and curation on her Web site, as well as the core tenants behind cooking oil free with alternative natural Whole Foods sources of fat. We also discussed Jane's opinion about the different populations engaging in Vegan cooking and food and where the future is headed. In that regard. Stay tuned for my fascinating talk with Jane Buscemi.

 

[00:00:41] My name is Patricia Kathleen, and this series features interviews and conversations I conduct with experts from food and fashion to tech and agriculture, from medicine and science to health and humanitarian arenas. The dialog captured here is part of our ongoing effort to host transparent and honest rhetoric. For those of you who, like myself, find great value in hearing the expertize and opinions of individuals who have dedicated their work and lives to their ideals. If you're enjoying these podcasts, be sure to check out our subsequent series that dove deep into specific areas such as founders and entrepreneurs. Fasting and roundtable topics they can be found on our Web site. Patricia Kathleen Acom, where you can also join our newsletter. You can also subscribe to all of our series on iTunes, Spotify, Stitcher, Pod Bean and YouTube. Thanks for listening. Now let's start the conversation.

 

[00:01:38] Hi, everyone, and welcome back. I am your host, Patricia. And today I'm excited to be sitting down with Jane Buscemi. Jane is a certified plant based nutritionist and founder of Vegan Under Control. You can find out more on her Web site. W w w dot Vegan and under control dot com. Welcome, Jane.

 

[00:01:56] Thank you. Good to be here.

 

[00:01:58] Absolutely. I'm excited to kind of climb through everything that you've done. You've got a really unique and personal narrative and history with Vegan. Vegan world in general for everyone listening who might be new to our podcast. I will first read a bio on Jane before I pepper her with questions. But prior to that, a quick roadmap for the line of inquiry will first ask Jane to kind of unpack her personal story with Vegan life and begin cooking. And as that ties into all of her work endeavors, and then we'll ask her to define some terms before we unpack her Web site, the Vegan, and under control of the services and information she offers there. And then we'll look at actually unpacking the Web site. We'll look at the recipes, some of the services that Jane has there and everything else. Then we'll get into some rapid fire questions just about the industry in general. Those of you who follow this podcast who've written in and we always like to honor that with including some of your lines of inquiry with every guest that we have. So, as promised, a quick bio on Jane, before I start peppering her with questions, Jane obtained a certificate in plant based nutrition through the Center for Nutrition Studies with over one hundred healthy recipes in her kitchen portfolio. She's cooked and shared many culinary creations with family and friends. Even non vegans became fans of these tasty dishes. Best of all, she has been able to demonstrate how anyone can manage the preparation and cooking of these dishes within their own schedule. Now she's passionate about helping others take off weight and demonstrating the health benefits of plant based lifestyle. Healthy eating can be delicious, satisfying and help her clients and audience lose those excess pounds. So, Jane, I truncated your personal bio it incredibly because I was hoping that you could start us off today by explaining and further elaborating about your Vegan journey, which I know from your Web site and researching your information started in early adolescence. Can you share that story with us?

 

[00:03:55] Sure. As a teenager, I wanted to I I knew firsthand about animal slaughter and I wanted to get away from eating meat. And I told my parents I would like to stop eating meat. And they said, you can't because you will die. And they were you know, they weren't lying. They just honestly believe that. And I learned that I could and I tried and I became a vegetarian. And then later on, I became a beacon. The path Vegan was about. It was about maturing and health levels being not as good as they could be. And it was about learning, about factory farming and my. And then the environment and my convictions just led me to become a big. And after that, I, I got more and more into health. As time went on, took the nutrition class, I am plant based Whole Foods, which means that I. Use primarily Whole Foods. My cooking. I don't use any oil.

 

[00:05:12] And I am low fat and I have low fat because not that nutrition things. That's exactly where to be nowadays. But I am low fat because that per count per calorie is twice the amount of calories is carbohydrates and protein. And that way I can eat more. I'm not a portion control person.

 

[00:05:34] I love food. I love to eat. I'm a foodie. I like to explore recipes. That's how I create them.

 

[00:05:41] And at the same time, I want to be mindful of health.

 

[00:05:45] Yeah. And I think a lot of I've spoken well, the majority of people I've had on this particular podcast are not portion control fans. If you write a lot of people who practice veganism, it may be a byproduct of not needing to unless you're more of a junk food vegan as the term goes.

 

[00:06:04] But it does seem to be a common thread among this industry that you've kind of sussed out, which is people they want to really engage with their food and in abundance, in color amount and things of that nature. And you've kind of dropped this into a really great area now at two defining terms. And I think this is really important to do with all vegans among each other, because it's important to know what we're all talking about when we use the words Vegan plant based. You also mentioned Whole Foods, which I would love for you to kind of define for everyone listening as what these terms mean to you. So when you speak about Vegan and plant based, what do those terms mean to each other and on their own?

 

[00:06:47] OK, v n is a general term that people like to reserve for. I am in it for animal rights and animal advocacy as. And I will be anything as long as it does not come from that in any way, shape or form. And plant based means that it's health care, that you're not only a beacon, but you are also concerned about health. And so generally, when people say plant based, that's what they need, at least in this country. I think it's used a little bit differently abroad.

 

[00:07:29] Absolutely. How do you define Whole Foods? I think that's one for a lot of people who are not kind of up to current term terminal.

 

[00:07:38] Right thing can be seen as a whole food. How do you personally define it?

 

[00:07:42] When something is highly refined, when it's processed, it basically does things like turn to sugar right away in our body when food is whole. It has fiber and fiber is very important because fiber helps to satiate us and makes us satisfied with our food, which is what you want to be if you don't want to over eat. And it helps regulate blood sugar and does a lot of good things. So generally, Whole Foods is foods that contains fiber.

 

[00:08:15] And so it might be whole week as opposed to white flour, whole grain, as opposed to processed grains.

 

[00:08:28] And goes on from there. The way you're describing it, is it kind of as close to its natural form as one can get? Because it is. It is as close to its natural form. But make no mistake, I'm cooking. So cooking is, in a way, a process itself.

 

[00:08:48] And so is putting stuff in the blender, which sometimes is not a good idea nutritionally. And some buns. It is a good idea. But yes. So it is close to the natural thing. But but, you know, I'm not going outside picking something and just eating that way. I for more or less doing something with it.

 

[00:09:09] And then you get into the wrong conversation and things like that. I think it is you do that cooking in itself is a process and you're processing the food with that.

 

[00:09:17] Right. I'd argue that Raul also can be a process because if you marinate something for a long time, you're also changing the chemistry. But OK.

 

[00:09:25] Yeah. Yeah. And Sitrick, I mean, if you're you know, you can cook things without any heat. Right. You cook them with citric acid and things like that. I love getting into the minutia. It's so fun. I'm wondering you, before we start unpacking your site, you have this overarching emphasis that started out as it was kind of narrated by your personal story, where it was an analysis of fat.

 

[00:09:49] And as you mentioned before, looking at the calories in fat and plug and cultivate and curate your recipes through this. It's you very much so, you know, upfront with all of your recipes, our calories from fat. And I mean, you can first start off by explaining to us if you differentiate between different fats. Which ones are good for you? And under your umbrella. Which ones are bad? Do you have any of those lists? And how do they make sense to you?

 

[00:10:20] So the fats I use are not really added fats. They're the natural fats in the food.

 

[00:10:27] So I don't use any oils, whether they're unsaturated, modern, monounsaturated, poly saturated or or saturated. But certain foods that we become a very good few, like avocados, have a little bit of saturated fat.

 

[00:10:46] So it will eat some comes into their.

 

[00:10:53] And my concept is that if people want, they really only have to use at that. Look at that fat number to get an indication of of how much one can eat of it, to get indication of quantity. Because if you are a tall male, you can eat a heck of a lot if you're a small female like me. You can not eat a heck of a lot.

 

[00:11:21] And even though I don't do portion control, you know, there are better choices and worse choices. So the lower the fat, usually, the better it is for weight loss. But having said that, coming going forward, I've discovered that there are these personal nutrition apps that some people like to use. I'm going to be putting up on my Web site over the next couple of weeks some additional numbers so that if people want to use those personal apps to track their calories or nutritional values, they will be able to. So it won't be the only number in the future. But it's a number that I go.

 

[00:11:55] Nice. Yeah, absolutely. Let's get into it now. Let's unpack. Vegan Vegan and under control dot com. First of all, the name. Where did the name come from. I love it. Vegan and under.

 

[00:12:09] Thank you. The cake.

 

[00:12:11] The name came from the fact that I have a very talented niece in advertising who some brainstorming with me and worked out what would be the best thing to use. And that's how it came about.

 

[00:12:25] It's great.

 

[00:12:25] I think a lot of I love plays on common perception and I think one of the most common perceptions that anyone who's been Vegan and have the pleasure of running into people who aren't and maybe not as red in as what the Vegan environment is, is that it's a hyper militant out of control philosophy and the people involved in it are terrifyingly no.

 

[00:12:48] And I think it is the opposite. It's very much in control. But some people say to me, well, whose control do you want me to be under? And the answer is your own. So your body is your body if you want to control your own destiny and your own fate and your own body.

 

[00:13:06] Absolutely. So we if you enter the site, if you if you the landing page, you're immediately kind of confronted with, you know, a lot of your core tenants in this. This great visual display.

 

[00:13:17] One of the things that you have is you've got these recipes. And I first want to claim to that before we get into the classes that you offer. And I'm always curious, when someone is a chef and cooking Vegan foods and developing Vegan recipes and sharing them. My first question is, what is your curation process like? How do you decide what goes up and what doesn't make it onto the site to share with your audience?

 

[00:13:44] I just went through and I tried to.

 

[00:13:49] Avoid recipes that would be a lot of other recipes to work on.

 

[00:13:55] But I basically just picked a few of my favorite. A few of the things that I think that people would look at and say, wait, how could that be dietetic? That sounds really good. And that's what I wanted to do. I wanted to say to people that it isn't dietetic in the old fashioned sense of the word. It is something delicious that you eat because you want to respect your body.

 

[00:14:22] Yeah, I like it because I think that what you just said is is really true. I was looking on in the hearts of Palm Caprice. That was just on very close to the top. And I hadn't really it's a return to a lot of classics that just kind of read.

 

[00:14:36] I think regardless of how long you've been Vegan or not Vegan, you can kind of lose inspiration or sight and start cooking the same things over and over again, particularly if you're satisfying more palates in just a couple in the house, like myself and I, you know, reintroducing ideas of, you know, a caprices or brussel sprouts or you had one on grilled zucchini that inspired me when I was researching you to up and grill some zucchini on the barbecue, of course. Those are beautiful things, you know. And so I think that it's not just the simplicity of the recipes, which I love not only for re inspiration for vegans, but also this, you know, mild conversion, which you speak to on your site, where people who are not being can kind of say that's enjoyable. That's really nice. I'd like to, you know, endeavor in that. So I'm a big fan of small processes and like you said, recipes that don't require other recipes. Right. Clearly, when trying to reach the masses, you know, and things of that nature. Do you have audience? Right. And do you take suggestions from pupils that you have in your classes or other people about recipes? They'd like to be seen as Vegan ised switched from non Vegan to a Vegan format.

 

[00:15:52] I sometimes have that kind of welcome ideas because it's fun to pick things that people want and like. So I encourage people to give me feedback. And I've designed a few recipes for a few different people in a few different events and it's been kind of fun.

 

[00:16:11] I have this tofu benedek thing that I did once or as a brunch request and it's one of my favorite to help.

 

[00:16:22] Yeah, it sounds beautiful. I'll have to take a look at it. I want to turn now to your cooking classes. This is something that may have changed with them latter day events of the Cauvin 19 pandemic. However, I'm curious to see if you've pivoted or so the cooking classes. Did they take place in person or online? You have to cooking them. And so I. I've never done any online.

 

[00:16:45] I've been I've been a little bit camera shy, I confess, but I'm getting there. I've made one video, which is not up any place at this point in time. So everything that I've done is in person. And you're right, I cannot at this in this climate, you know, I have no way of doing that type of thing. So what I pivoted to is enriching myself. I take more nutrition. That's what I'm doing.

 

[00:17:18] Fantastic. That sounds wonderful. I think that cooking classes could very, you know, seamlessly be transition to online and then just service as a package. It can also help with people's schedules. You know, I hear there's an accommodation that happens, I suppose. And I know that you lose some of the interpersonal when it's not live, but sometimes it's like those.

 

[00:17:39] I want to look at your past cooking classes because I have questions regarding this. And we had a lot of people write in. So this will be mixed in with our audience members that wanted me to ask Vegan chefs that gave instruction and things of that nature. What are some of the top misperceptions that a lot of people who are coming to your classes had in regards to Vegan cooking that you kind of saw be unfolded?

 

[00:18:04] Well, I think that I've had a lot of non Bekins being introduced to my food.

 

[00:18:12] So I I think that they kind of didn't really, you know, know what it would take to cope or what it would take to make something taste good.

 

[00:18:29] And I'd like to think that they were surprised that that it comes together so, so well. I mean, it is not the same as a carnivorous type of diet. It's in terms of preparation.

 

[00:18:42] But that things can be managed really, you know, with things like putting something in2 in electric pressure cooker and being able to turn it on whenever you want to turn it on and making a meal happen.

 

[00:18:59] Yeah, absolutely. There's a lot of tools like that that I think that bring about this organic moment. It turns people away from the pantries and cans and things like that and really makes for me my insta pot. This, you know, pressurized pot cooker opened up the entire world. I haven't bought a can of beans or dried peas or legumes or things of that.

 

[00:19:21] Absolutely. Five years of experiencing that. It tastes better that way, too, doesn't it? Particularly chickpeas.

 

[00:19:28] So, yeah, I just had some last night and it's so the process I've taught my eleven year old, you know, how to do it. It's so simple. The amount of chopping up an onion and quickly starting it and throwing in some spices and then the water and the beans and letting it go.

 

[00:19:45] It's surreal how quickly it can become a stew or just beans or it would never occur to me to go back to cans because it's faster than actually going out and purchasing the cans. And you're right, the taste with the lack of sodium. We had a lot of people right in asking about cooking oil. Asli and I haven't been able to ask a lot of guests about that because I have had and haven't had a lot of Vegan guests that have gotten into this oil free cooking.

 

[00:20:09] And I love the idea of it. I have to say, I was new to the concept as of last year.

 

[00:20:17] You know, it didn't even occur to me that you could satay an onion and a little bit of water. And why couldn't you? You know, this idea that you have olive oil was silly. If you think about it. But we have to kind of get down to questioning all basics. Do you have oil substitutes or how are you, sir? Taking things when things people naturally think of oil, they're thinking of that you need the vehicle of the fat or something like that. What do you substitute with?

 

[00:20:43] Well, food will taste totally bad if it has no fat, but there are natural fats in many foods. So most of my recipes contain some items that have higher fat than other items do and taken altogether. They just work sorting itself. You can do braw or you can do water, and that works out very well.

 

[00:21:08] I think the areas that I tend to add a substitute for oil is for a recipe like a salad dressing. So last night I made a salad dressing and instead of oil I formulated using some water and some brown chive seeds. And depending on the recipe, I might use something like flax, which is even, you know, a higher pack type of thing. But sometimes you'll taste it. You use different types of seeds or whatever. That pretty much makes. A moist paper.

 

[00:21:43] Absolutely. And you're right. I hadn't thought about beans and things of that. I was the person putting in for no apparent reason. Like four tablespoons of olive oil when I was doing my cook, my pressurized cook of dried beans.

 

[00:21:56] You know, can I removed it? There was no missing it except for the four areas that it lacked. That's it. It's a lesson in kind of subtracting.

 

[00:22:08] You know, we frequently even I think as vegans have these extra added ingredients that it's like, do you need all of that? Like, you know, like, let's say tracting and kind of honing into the classical French flavoring where it's like, you know, these singular pillars that you want to taste. Salad dressing is a good one because it's one that kind of boggles my mind as well. So you mentioning this cheese seed and water moment and as well as the broth? You know, I think broth is another thing that I always I create batches of it when I cook in my pressure pot. The electric ice pie and say, you know, you cook this vegetable stew, but then you extract all of this wonderful broth that you can satay with and perhaps make a salad dressing as you're munching. I hadn't even brainstormed that. So I'm learning something new and wondering, is it difficult to show people how when you're doing your cooking classes, is it difficult to kind of instill the idea of no animal products? Or does the switch happen quite quickly for them when they're non vegans? Do they kind of think, oh, yeah, there's a whole world out there that can substitute in?

 

[00:23:15] I think that I have a lot of people that are still flexitarian. And that's OK.

 

[00:23:22] I want them I want them to get used to it as much as possible, because that's a transition point. I think everybody transitions in their own way.

 

[00:23:33] And there is no you know, there's no telling other people. So.

 

[00:23:42] I think they get used to how to how to cook Vegan in this way.

 

[00:23:50] Yeah. When you started your focus on looking at calories coming from fat, you know, and this kind of being a lens that you looked at. Most recipes that you're doing through, was it through a personal desire? Was it about weight loss? Was it about heart health? What was the motivation for that?

 

[00:24:08] I had I had heard it.

 

[00:24:11] I had I had seen the work of Dr. Esselstyn and Dr. Kim. And they are of the no oil school. And I seen it work for people. And I knew it was healthier. And I had tried it and I had lost some weight. But I didn't want to embrace it because I was used to my oil. So I went back to my oil and the weight crept back on and I said, wow, this really does work.

 

[00:24:47] This one difference is so huge in whether or not I gain weight or not. And so I just said, OK, I'm going to formulate it that way. And then I found that you go overboard with nuts. And I know cashew nuts are our basis for a lot of different sources of mayonnaise, again, all different types of things. And so I you know, I didn't particularly like that.

 

[00:25:15] But then when I learned how to balance it all and use a nutrition program, everything fell into place as far as making any recipe work. So I basically create them on a nutrition program.

 

[00:25:28] And that's the key, I think a lot of your recipes and. I would think perhaps easy and seamless for you now, but I'm doing that dance between simplicity of ingredients, paint, being very, very cognizant of fat content from cow calorie content, from fat.

 

[00:25:46] All of the things that you're paying attention to and keeping the, you know, the ingredient list. Very concise and things like that. From the recipes on your site that I've seen, it's it's a beautiful dance, you know. And really keeping that algorithm. Thank you. Place. Absolutely. I'm wondering, you've got resources on your site and one of them is about blood tests and interpreting them. Have you created that yourself? And can you talk a little bit about how you've looked at blood tests to incorporate?

 

[00:26:11] You know, I didn't create that myself. That refers to Dr. Clapper's work.

 

[00:26:17] And so I felt a need at one point in time to understand blood tests. And I said, what a great consumer vehicle. For me, this is all about consumerism. So I want to present to people things that make a difference and that teach people. How to empower themselves with taking care of their health.

 

[00:26:41] And so I came across that video and a presentation by him actually saw in person at first and decided it was worth putting on there.

 

[00:26:55] Absolutely. It seems like another attachment that you have is the brain and ideas of Alzheimer's with the Alzheimer Solution book. And I'm wondering if you like myself. There's there's incredible connection between heart disease and dementia and Alzheimer's causing things.

 

[00:27:13] And these are paid attention to by people like Dr. Joel Kahn, who is, you know, very he's a I think, one of the fly in the nation. I've been a Vegan that are very much so considering Fat End and the Vegan diet as part of these massive contributors to heart disease. But what's interesting for me is there's always a marriage between heart disease and then, ah, Alzheimer's later or early onset dementia, things like that. Have you yourself done studies towards that? Was that part of your inclination of reaching away from oils or was it mainly the physical basis?

 

[00:27:49] It was mainly the physical basis for me. But I have to add to that is that I have family members who have been so afflicted.

 

[00:27:59] And it's I can tell you that I had no influence on changing anybody else's diet in that respect and that the fact that diet and keep one's vascular system intact can help that type of thing is an amazing gift. And I wish that more people knew about that and were inclined to do it. Yeah.

 

[00:28:26] Yes, absolutely. I'm wondering, do you have any thoughts that you can share with us today regarding the covered 19 pandemic? And you're in dire endeavors to have this Vegan diet and kind of share your information on the Vegan cooking realm. Do you have a conversation that you've had with yourself about the covered 19 pandemic and the intersection between that and veganism or not so much?

 

[00:28:50] I, I have read other people's work, which it said that.

 

[00:28:56] Our immune system is strengthened through our diets, and I am happy to hear that. What is particularly alarming to me is that this whole thing may very well have been caused by a wet market and animal treatment and that if people didn't eat the way that they did, maybe this virus would not have happened in the first place, you know?

 

[00:29:24] And, you know, if there is humanity, there is how we care for our fellow creatures.

 

[00:29:31] And it would be a lot better of a world if we were all what we want to be.

 

[00:29:36] Yeah. Very, very interesting thought. I was ruminating with a guess not too long ago who was talking to me.

 

[00:29:46] And he said, you know, listen, it's my firm belief that in a decade or two, our grandchildren are going to look at us and say, did you really, like, continue eating animals? Like, did you continue living in this cave person like manner in 2020? And that even after the pandemic, even after it threatened to wipe out civilization and cause a whole new legs, you know, all of these warning signs. I just I feel like I can already hear the narrative coming through in my just being like, I. I don't know why we kept doing it, you know? If anything else, the food is such an attachment.

 

[00:30:22] If there's anything that proves the emotional attachment to the cultural of food, it's it's things like this because if it were hairspray, that would be off the market in the hot second. Right now, every dog would say we're not using that kind anymore. It's we don't need it that much. We will switch formats, you know.

 

[00:30:41] But digging your heels in and even if the wet market, you know, I don't believe it's been definitive and proven. I personally believe it probably had something to do with it and things of that nature.

 

[00:30:52] I stay away from conspiracy, but I know that everything has an origin. And for that purpose, I simply want to learn of the origin to help prevent things like that from happening again. And if there's a play that, you know, it's e consumption of animals is dealing with future pandemics. The idea that we would not entertain switching when we have such amazing universes of alternative foods and beyond Bergrin for those hard core cattle raising people that just need that meat flavor. I think we've nailed it. You know, I think we have it. There's food. There's meat alternatives. It tastes so much like meat. I don't prefer them, you know. Absolutely. Yeah. I think that we have these ideas and I agree with you. And to that end, I wanted to ask you, because you've been so candid, where for you do you see the future of Vegan eating going?

 

[00:31:45] Do you do you have an idea? Do you suspect, given what's happening, where people are headed with it? Do you see an opening, a continuing opening? What do you see happening there?

 

[00:31:55] I see the Vegan world as being a large world with different groups of people doing different things.

 

[00:32:03] I think you're you're gonna have your people hoard junk food because you're going to have your health minded people and you're going to have your super health with people.

 

[00:32:16] I mean, you have a lot more restaurants that are opening up with different type of things. And I love it. Being a Mexican is one of my favorite. And I see I see a whole lot of differences in in the Vegan world as far as how we cook. But I think there is a place for what I do and there is a place for the way other people might like.

 

[00:32:42] Absolutely. I agree. Well, Jane, we are all out of time today, but I wanted to say thank you so much for taking the time to meet with us. I know that this is not your favorite format being on video and you took the time to do everything.

 

[00:32:55] I really do appreciate you unpacking all of the work that you do on your Web site and all of the information that you have.

 

[00:33:01] Thank you very much. I appreciate this interview and I appreciate all the work you put into it and getting to know who I was and the questions that you been back look at. Thank you very much. It was our pleasure. It's my pleasure. And for all of you listening, we've been speaking with Jane Buscemi. She's a certified plant based nutritional nutritionist and founder of Vegan Under Control. You can find out more on w w w dot Vegan and under control dot com. Thank you for giving you us your time today. And until we speak again next time, remember to stay safe, eat clean and responsibly and always bet on yourself. Slainte.