Guests: Drs. Clay Zimmerman, Glen Aines, Eric Altom, Jeff Elliott As we close out 2021 we want to take a few minutes to look back. The Real Science Exchange was started to have a more in-depth and intimate conversation with our guests from the Real Science Lecture Series. We began in the fall of 2020 and have modeled this podcast after the time spent around the pub table at scientific meetings. This is where you get out the cocktail napkin and solve all the research problems presented during the conference.
Guests: Drs. Clay Zimmerman, Glen Aines, Eric Altom, Jeff Elliott
As we close out 2021 we want to take a few minutes to look back. The Real Science Exchange was started to have a more in-depth and intimate conversation with our guests from the Real Science Lecture Series. We began in the fall of 2020 and have modeled this podcast after the time spent around the pub table at scientific meetings. This is where you get out the cocktail napkin and solve all the research problems presented during the conference.
We would like to thank all our loyal listeners around the world. We have been so blessed with an ever-growing audience. We now have listeners from all 50 states and 62 countries. We’ve had over 24,000 views and continue to gain listeners. Thank you to everyone that has joined, shared the messages and all who have participated. Get ready for new ways to interact in 2022.
Do you have a bourbon or scotch suggestion for Scott? If so, email your recommendations to anh.marketing@balchem.com and he will give it a try!
The speakers discuss their favorite podcasts of 2021 and what they learned from those discussions.
Clay discusses the expansion of the Real Science Exchange Podcast with the Journal Club in 2022. Journal articles will be selected, and guests will come on the podcast to discuss them. 14:53
Jeff explains the Legacy Series which will also continue in 2022. Pioneers will lead the discussion on the history of the industry. If you have anyone you would recommend for the Legacy Series please reach out and let us know at anh.marketing@balchem.com. 16:53
Scott also talks about the possibility of more in-person podcasts at 2022 industry conferences. If you are attending those future conferences, come let us know that you are a listener and have a drink with us! 23:40
If you want one of our new Real Science Exchange t-shirts, make sure to screenshot your rating, review, or subscription, and email a picture to anh.marketing@balchem.com. Include your size and mailing address, and we’ll get a shirt in the mail to you.
Please subscribe and share with your industry friends to bring more people to join us around the Real Science Exchange virtual pub table.
This podcast is sponsored by Balchem Animal Nutrition and Health.
Scott Sorrell (00:07):
Good evening everyone and welcome to the real science exchange. The pub cast where leading scientists and industry professionals meet over a few drinks to discuss the latest ideas and trends in animal agriculture. As we close out 2021, we want to take a few minutes to look back. The real science exchange was started as a way to have a more in depth and intimate conversation with our guest speakers from the real science lecture series, we began the podcast in the fall of 2020. We tried to model the podcast after what takes place after a typical nutrition conference. You know, after a long day, we gathered the pub with our friends to cuss and discuss the new things that we heard during the conference. And that's what we're trying to recreate here at the real science exchange. We wanna create a friendly atmosphere with friends over a few drinks and a lively conversation about well science.
Scott Sorrell (00:58):
Hi, I'm Scott Sorell one of your hosts here at the real science exchange tonight we welcome back several of our co-host who have joined us throughout the year. We'll share our favorite episodes and give a quick peek into the new lineup for 2022. Before we dive, dive in, I'd like to thank all of our loyal listeners from around the world. We've been so blessed with an ever growing audience. We now listeners from all 50 states and 62 countries today, we've had over 24,000 downloads and we continue to grow our audience every week. Thank you all who have joined, shared the messages and who have participated. We're busy now making some fun improvements for the podcast for next year. So get ready for some new way to interact in 2022. So Nile let's get reacquainted with the cast of characters. That's joining me here tonight. First, Dr. Clay, Zimerman Clay, you've been here many, many times. So you know, the drill what's in your glass tonight.
Dr. Clay Zimmerman (01:58):
Scott, I dug into the back of the refrigerator. It's not seasonal now, but it's still refresh. I've got a watermelon hard cider here.
Scott Sorrell (02:05):
Dude. That's what you had in the summertime window. There's snow out there.
Dr. Clay Zimmerman (02:10):
I know, But it's, it's still good.
Scott Sorrell (02:11):
Yeah. Cool. All right. Got all your Christmas shopping done. Clay got, anything for Karen yet?
Dr. Clay Zimmerman (02:20):
I, I have actually, I did a lot of it black Friday.
Scott Sorrell (02:22):
okay. Can you share what, what you got Karen this year? Does she listen to the podcast?
Dr. Clay Zimmerman (2:30):
A farm
Scott Sorrell (2:33):
well, well, that's different. You bought the farm. I bought. All right. Well, I was gonna say if you, if you needed a a gift idea, I've got one for her. You can get her a real sense exchange t-shirt and anybody else out there that wants to buy thems selves a gift, or get themselves a free gift. You don't have to buy it. You can get a, a, a free t-shirt by going to by taking a, a screenshot of the real science exchange, and then sending it to anhmarketing@balchem.com, along with your dress and your shirt size. And you'll, hopefully won't get to you before Christmas. Dr. Eric you're our companion animal nutritionist, and next year we'll be expanding our pet oriented podcast. We'll be seeing more of you next year. What's in your glass tonight.
Dr. Eric Altom (03:19):
Well, Scott, I've got my, my favorite Tumblr. And as you know, it's probably, it is full of ice tea. With this group, someone has to be in charge of bail money. So that's me.
Scott Sorrell (03:39):
Awesome. Every, every Christmas party needs a designated driver. Thank you for that, Eric Dr. Elliot and Glen AINS, you're both part of our ruminant technical team. And welcome back to exchange. What are you guys drinking tonight,
Dr. Glen Aines (03:52):
Jeff?
Dr. Jeff Elliott (03:53):
Well, thanks Glen. Well, what I'm drinking is actually very relevant to possibly my favorite podcast this year. So I'll just go ahead and share that so I can explain why I'm drinking this. It was the one on heat stress with Bob Collier and Rosemary and Lance and you know, his heat stress I think that was on in the summer and it was July here in Texas. And I had tried all of the bourbons and I was ready to try something different. My wife and I were finishing up Peaky Blinders. I said, I need an Irish whiskey and Lance, he came on and he said, my wife's from Ireland and I'm drinking Red Breast 12 as smooth as milk. So in honor of Lance, I guess, and one of my favorite broadcast, that's what I'm drinking. I bought a bottle of red breast Irish whiskey.
Scott Sorrell (04:44):
Oh, very nice.
Dr. Jeff Elliot:
Is pretty smooth. Excellent.
Scott Sorrell (04:46):
So Dr. Aines.
Dr. Glen Aines (04:52):
Scotty doing a little in honor of being down here in Florida, a little rum and, and Coke. So always over refreshing drink cuz it's 85 degrees here.
Scott Sorrell (05:04):
So
Dr. Glen Aines (05:06):
Summer It's summer, all year round.
Scott Sorrell (05:07):
So yep. No snow out your window. All right. Well, I gotta tell you, gentlemen, I'm in a bit of a rut you know, I've in the past, I've tried to have a different bourbon. Every, every podcast that gets expensive and not great on my liver, but I'm, I'm having a Basal Hayden’s. I had a bottle of wild Turkey, 1 0 1 for Chris or for, for Thanksgiving. There are no leftovers, so I'm, I'm having the Basal today. You know, and, and speaking of, of being on a rut, what I'd like to do is ask our audience if you've got a, a, a good bourbon or a scotch at you, the like me to try and maybe even review let me know, just put it, send us an email at anhmarketing@balchem.com and I'll be sure to buy it and share it with, with everybody here on the podcast at a later date. So with that, I wanna thank everybody for joining us here at the pub tonight. The holidays are upon us and it's time to both reflect on the past year and look forward to 2022 Clay, in the theme of reflecting which episode of the exchange was your favorite 2021.
Dr. Clay Zimmerman (06:12):
Scott, I think, I think all of the episodes we did this year were very good. There's certainly a lot of fun recording them and, and very very educational. But the probably the one I enjoyed the most this year was the one we did that was really the impacting milk components where we had Tom Overton and Corin Holtz as our guests. It was very practical where we headed with that one. And I, I, I just really enjoyed recording that one and taking part in that episode. It, it was a lot of fun to do that one.
Dr. Jeff Elliott (06:58):
Yeah. Clay, I would agree. That was, that was one I had down as one of my favorites, just because it was practical, applicable. Just hearing people you know, someone like Corin, someone in the field really talking about what they do. That, that was one of my favorites too.
Scott Sorrell (07:14):
Eric, my guess is yours pretty easy. I think we only did one pet oriented podcast last year looking for doing more next year. So, we'll be expanding that, but I can tell.
Dr. Eric Altom (07:26):
yeah, we the one we did that was with Kansas state and the pet food program we had three graduate students there lots of good discussion. And I've actually shared that with other students because we talked about some of the challenges of grad school, where they're headed in their career, not just their research and things. So that was probably one of my favorite. As far as the, the lecture series, I really can't pick a, a favorite one and encourage people to go to the website, look at those lecture series, because with K-state, we feature featured the students doing their work very different, some processing, some nutrient delivery with the team and, and Kate Shovelers program, they have done a customer surveys, but also work with dilated cardiomyopathy and, investigating some of the methyl donors importance there in both dogs and cats. And then with the dronage program looking at some feline nutrition. So at, you know, very, very different. So if you say Eric pick the best we one they're so different. I really, it's hard for me to do that. It's good information, practical information, applicable information that someone could take away and start using in their, in their research programs right away.
Scott Sorrell (08:53):
Yeah, I would agree Eric, that, that case state podcast was one of my favorite you know, I'd like the fact, you know, that we were able to kind of put the, some very, very talented students on a pedestal and I was blown away by the competency. The industry's in good hands. Those are, some great students that we're able to feature there.
Dr. Eric Altom (09:11):
Well, and I will tell the team two of the, two of the students in the podcast are, are certainly our industry peers. Now both are have full-time jobs employed at some of the international pet food companies very very successful. And I'm, I'm hoping that in, in the new year, we'll be able to do more of that and showcase more of the is really talented technologists and scientists that are coming up. I think it could be helpful to the industry really to see what this new talent looks like and be able to get a glimpse at, at, at who they are and their personality that that's, that I think would probably the, the, the most fun aspect of the exchange that we had.
Scott Sorrell (09:59):
How about you, Glen?
Dr. Glen Aines (10:02):
Well, I'd actually would I always like to learn new things that I don't have a lot of exposure to. And we had that particular program on the practical guide to achieving net zero carbon emissions. And Frank Mitler is, was one of the most participants in that event. And he had done that real science lecture series talk for us at one time and, and really garnered my interest in what I think is probably a really important issue for the industry as a whole, which is dealing with methane and other, other gases that are, you know, problematic from an environmental perspective and in a sense there's a potential legitimate threat to our industry. If we don't you know, improve, but if you listen to Frank's talk, it's amazing what you, what we, we could claim because we in fact have done a remarkable job through increases in efficiency of production of dramatically reducing our carbon footprint in this industry. And, some to be very proud of. But I thought that was a really good one. Jose Santos was participant in that, and I always enjoy listening to Joe say on just about any topic he happens to talk on. So I think that was probably my favorite.
Dr. Eric Altom (11:32):
I liked one that also in the swine area, looking at the international spread and talk about the international spread of African Swine Fever. You know, that, again, learning a lot of different things and there have been several podcasts some on the, how it transmitted in the animals and on the farm, we've looked at some how could some of this may be transmitted in feeds and control it in feeds. So again, in the same idea, Glen is I love learning new things. I found that very, very interesting and I thought that was worthwhile program as well.
Dr. Jeff Elliott (12:13):
Yeah, I agree. Just like what Eric and Glambo said, learning new things and, and diverse saying I enjoyed the one about K state and the pet food, even though that's not my expertise. And even though I like learning those new things, the legacy series that you started, Scott, and you had a couple of those this past year where you brought out, you know, some of the pioneers in different aspects. I think you had Rick drummer and Jesse Goff on transition cows and we had one on fat that was kind of near and dear to my heart too, cuz that's what my PhD was in and Palmquist and Jenkins I sided those guys all the time, but I've gotta admit when that first came out, I was thinking, oh, I wanna learn new things. Why are we going back into the history books and talk about all this old stuff? I really found those captivating though on when, especially when they went into the mistake they made or the troubles they were having and how they fixed it or maybe fixed it by accident. So I thought those legacy series were pretty good too. Even though I wasn't expecting them to be, I was expecting not to like those. So I'm looking forward to the ones you put together for this next year too.
Scott Sorrell (13:35):
Yeah, cool. You know, one of my favorite episodes was the one that we had with Dr. Mitler. So he's been mentioned here a couple times already and with Mike McCluskey and really the thing I liked about that one that, you know, we had two intellectual heavyweights, right? Talking to us about sustainability and improving our industry. But I think the favorite part of that whole episode for me was the fact that Dr. Mccluskey was, he was in Puerto Rico at the time and he was on his patio. It was in the evening. And you could hear the frogs in the background and he had some sort of a rum drink, right. He had a a coconut that he had the, the top chopped off and some, some low Puerto Rican rums and made the drink right there for us.
Scott Sorrell (14:19):
So I, I enjoyed that. We've got the, we've got the recipe and the, in the show notes of that episode. So if you've got if you're interested, you can go there and look at that, but that, that was my favorite, you know, kind of moving on we'll be expanding the exchange in 2022. Clay, you had mentioned the journal club before. We started the journal club and the legacy series podcast in 2021. And we'll be expanding on those in 2022 Clay, would you kind of give us kind of an overview of what the journal club is and what we're gonna be doing with that?
Dr. Clay Zimmerman (14:53):
Yeah, certainly Scott, so we only had the opportunity to record one of those in 2021. Part of that was because of the new dairy NRC publication that was coming out. Of course we did a whole series on that at both, both real science lectures and Real Science Exchanges related to that. But but now that, that, that publication's about to be sent out here in December. We'll, we'll pick up more with the journal club. So sort of the concept behind that is really going back to graduate school and, you know, when we had journal club in, in graduate school. So, really the, the point of that is Dr. Bill Weis, is really leading that effort from a from a guest standpoint. So Dr. Weis will, he will pick one or two relevant journal articles. And we'll also invite another guest on either an author of one of those articles or someone that's an expert in that topic area. So we'll pick he'll pick one or two articles and we'll get into an in depth discussion about, one to two journal articles in each episode. And we've only done one so far, but that, that was quite a bit of fun doing that. And really took me back to my to my college days being able to do that.
Scott Sorrell (16:36):
Very well. Thanks for that overview Clay. Jeff, you had mentioned the legacy series earlier, and those were some of your favorite, can you kinda give us kinda an overview of what the legacy series is and what we might be able to expect going forward next year?
Dr. Jeff Elliott (16:52):
Yeah, certainly like I said you know, the first ones I heard, I wasn't even really sure what to expect and was just gonna be history or what, but you know, what we did, we brought in pioneers in a, in a specific field, for example, on the, on the fat and lipid side digest abilities. We brought in Don Palmquist and Tom Jenkins. But then we brought in alongside them, Kevin Haring to kind of be that younger person that's carrying that torch now to some degree. And they, really just talked about what they did and their thought process and what they, the next step would be and some of the struggles. So it's, you know, when they say, you know, we learn a lot from history about where we're going in the future. I, I think that that was part of it.
Dr. Jeff Elliott (17:45):
It's, you know, why we're where we are today. And I know we've been thinking about some others for this upcoming year. I don't know how many of those episodes you're gonna want to have total. But I know we've got several we're thinking about, and maybe I'd like to even ask this group maybe who would they put at the top of a list to have as a couple pioneers on a specific topic? And Eric, I know, you know, in the pet food too, there's probably some people out there that's been doing this for a while. So even, you know, you've got somebody there too. It'd be interesting to see where that industry's come from.
Dr. Eric Altom (18:27):
Yeah, there's a number, especially when you're looking at companion animals, because it's not only nutrient delivery, but there's also a very, very unique processing component. So when you start thinking about extrusion processing, nutrient stability, finished products ability, and then if you get the retort processing as well is very, very unique. So there are some nutritionists that I would think of probably one who I consider a good friend and a mentor is Dr. George Fahye. He was a professor at university of Illinois, professor emeritus. He and students at that time with iliocannulated dogs did a tremendous amount of work in formidable fibers. And I considered the fiber matrix of a diet kind of the foundation for a healthy microbiome. So we talk about the digestive system, the microbiome and the, of the digestive system. These also with a lot of prebiotic fibers in that area.
Dr. Eric Altom (19:33):
So there are a number of pokes in proteins, fat utilization performance research certainly Arley Reynolds and Greg Reinhardt and others were at the forefront of some of the performance dog research. Dr. Mike Hayak was at the forefront of some of the senior animal research as well. So there's a long list that we could put together that I think could be very good. I'm kind of excited about this legacy series, because I think in order to be a strong industry technologist, you have to be almost a forever student of learning. But you have to know your history. So this legacy sister series could actually be an asset for new team members that are joining your company students that could, you know, looking for auxiliary materials as well, or professors that are looking for auxiliary materials for their program. I think this could be a tremendous asset in that area.
Dr. Jeff Elliott (20:29):
Well, I would, I'd love for us to get at, at George Fahye on, he was one of my professors when I was at Illinois and he always asked the, he always asked the tough question. So I would like to reciprocate the gesture when he's
Dr. Eric Altom (20:44):
Yeah, I think, I think we, yeah, we reach out to and, and that's, and that's just the tip of the iceberg. There are, I mean, veterinary clinical nutrition and, and work that's been done. There's a long list.
Dr. Jeff Elliott (20:57):
Yeah. Okay. Glen, how about you? Who do you, who do you see as a pioneer you'd like to hear from?
Dr. Glen Aines (21:03):
Oh, that's a great question you know, I think I mentioned the other day that John Smith, who is unfortunately not with us anymore I liked more than just as a scientist, but as a, as a person, John and I spent some time together doing some, you know, crossed the country too tours, so to speak and co-hosting meetings and things, and he was a great individual, but he also was a good scientist, a great scientist that gave us a lot of learnings about facility design and that kind of thing. I think, you know, he would be one I'd love to be able to bring back and have in a, in a conversation along with some of the, the newer, younger people. And, you know, there's, there's a lot of new facility designs out there, which have their benefits and I'm sure have their negatives as well. So but yeah, John was a very good man. Good, good friend.
Dr. Jeff Elliott (22:07):
Yeah. Great pioneer, yep. Clay, you got anybody on top of your head. You're thinking of?
Dr. Clay Zimmerman (22:14):
I think, I, I think, you know, from an extension nutritionist standpoint you know, there have been a lot, a lot of retirements in the last few years. So, you know, I think of my Mike Hutchins, who was I actually tried to model myself after, when I got into the industry, certainly from a speaking standpoint Larry Chase you know, he's retired in the last few years Randy Shaver. So, you know, there are a lot, a lot of extension dairy nutritionist that that have retired the last few years that I think would, would bring a lot to a series like this.
Dr. Jeff Elliott (22:57):
Yeah, I have, I have to ask clay. So do you think you were successful in modeling yourself after Mike's presentation, skill demeanor However you wanna say?
Dr. Clay Zimmerman (23:10):
I would not say that I'm there, but I
Dr. Jeff Elliott:
I know very few people can always, yeah.
Scott Sorrell (23:17):
Yeah. There's only one Mike. Yeah, absolutely. For sure. You know, those are some great suggestions guys, and I'm sure we're gonna put the many of those on the short list. You know, I'd also reach out to our listeners. If you've got someone that you would like to recommend, please reach out to us at a anhmarketing@balchem.com. In addition to our legacy series and the journal club series one addition next year that we're gonna have for the real science exchange is that we're, you know, we've always been a virtual pub, right? Well, we're gonna move to some live pub events. And so what the plan is is at nutrition conferences, we will stage a happy hour. And then we will have we'll record a podcast there with some of the speakers from the nutrition conference. So we're gonna give that a try, see how that works out.
Scott Sorrell (24:03):
It'll be a great opportunity be to, to meet some of you guys in person. And so, you know, if you're a fan of the real science exchange, I encourage you to come up and say, Hey, and let's have a bourbon or a hard cider together and have a good conversation. So anyway, gentlemen, that's gonna get us close to wrapping up. Yeah. It's they called last call. And so what I'd like to ask each of you is, is kind of, can you share something that you know, that you're you feel blessed about from 2021 or what you're looking forward to in 2022 and Glen, why don't we start with you?
Dr. Glen Aines (24:42):
That would be just fine. Scott. Well, one of the things that I'm looking forward to in 2022 is the Nebraska Cornhuskers finally coming back to a winning season. I know that may be a futile hope, but Hey, we lost every game this year by less than a touchdown. So
Scott Sorrell (25:48):
Mike, that's a good segue over to Clay then.
Dr. Clay Zimmerman (25:51):
So 2021, obviously it's been a, it's been a challenging year, but I'm thankful that at least, in the recent months to be able to get back to some in person events, that's been very nice actually. I was a, you know, I was able to go to the ADSA discover conference with the new NRC publication. That was, that was nice to be able to do that and, see some people at, at other conferences and make, you know, and make those connections. Again, I am thankful that, you know, with our digital format here, you know, we've really been able to stay well connected here through both, you know, our real science lectures and, these real science exchange podcasts it's been, it's been great to actually be able to meet, you know, some new researchers through this format as well.
Dr. Clay Zimmerman (26:53):
So it you know, that's, it's important to, you know, cast the net wider, meet some newer people. And you, as Glen alluded to be, you know, being able to set up some new research connections as well through this. So for 2022, I'm definitely looking forward to as Glen said, we should have a lot, we'll have quite a few abstracts at the, ADSA meetings next year. We have a of research that's completed a lot more in the works. You know, we're, we're always very active in that arena. And from a research standpoint, you know, things are, you know, pretty much back to normal, I would say from that standpoint. And I am really looking forward to getting back to ADSA, an ADSA meeting in person that's been very tough trying to do that virtually the last two years.
Dr. Eric Altom (27:55):
Eric yeah, 2021. I'm like Clay said, I'm really thankful for these communication two tools, and I'm really in awe of how well students have kinda overcame and adapted to this virtual learning. It's really pushed me in a new direction of being able to communicate with them, help with them. They handle these platforms a lot easier than I do and they've been able to help me but they have kept their eye on the ball and really have gone through their programs. I think in an industry wide, there's gonna be a lot of really neat information coming out. So here toward the end of 2021, I was able to get back on some campus and see what they have written up and what they have been able to finish up. And so I'm excited about that coming out in the, in the new year.
Dr. Eric Altom (28:54):
So I'm really grateful for how these students my sons as well have adapted to this environment, but nevertheless, they kept their compass heading. They kind of kept pushing forward. I'm really looking forward to 2022. We had an early conversation today with our team, right after the holidays. As soon as the pace car pulls off, we've gotta be at top speed. I've gotta place, I've already started scheduling some onsite meetings. So I'll be by back in the lab with some students and I'll be back in some manufacturing site doing some pilot scale runs and processing runs and trying to make new product. So I'm, really excited to be able to pull the work gear outta the closet, get back in it and get back on the plant floor and help folks with some new technology and new innovation.
Scott Sorrell (29:48):
Jeff, What about you, buddy?
Dr. Jeff Elliott (29:50):
Yeah. Thank you. You know, I'd say in my career, I've been blessed to be able to travel, see a lot of places, not just United States, but the world and meet a lot of great people. You know, I hate COVID, I hate that, you know, people lost their lives, but one, I guess, blessing that came out of for me was the amount of time that I stayed home. And the time that I spent with my wife we spent significant time together. That's really been great. And so I'd say for this upcoming year you know, how do we integrate? Cause you know, we've been traveling a little bit more and how are we gonna integrate everything together? I'm kind of intrigued by how that's gonna go. Then I, when somebody asks me this, I always think many about 16 years ago, we were going around the table playing that game, asking the kids what they're thankful for. And my girl was four years old. She said the obvious ones, I'm thankful for God, family, and bacon
Scott Sorrell (31:04):
Yeah. I appreciate you, Jeff. You know, the thing that I'm looking forward to most in 2022, honestly, is the, the real science exchange. Right. And making it bigger and better, I've done a lot of things in my career. And I think being the host of this, podcast is probably the most fun that I've ever had, honestly, you know, where else can you be able to set down with some of the leading professionals in the industry and, have a few drinks and it's a blast man, it's, not hard duty. So looking forward to make it bigger and better, you know, with the legacy series the, journal club, the live events, I think they're all gonna be a lot of fun. So really look forward to that. Yeah. you know, and with that, as we wrap up, I wanna thank you guys. You know, you've been a big part of the real science this past year. Your humor, your candor, your friendship has really helped make this podcast a success. And I look forward to having more fun with you guys in the coming year.
Dr. Glen Aines (32:06):
Scott, We would all be remiss if we didn't thank you for all the hard work and effort both you and your staff have put into to making this a successful program. And, and we certainly enjoy it and look forward to doing more with you in the future.
Scott Sorrell (32:23):
Yep. Thank you Glen. It's not been a lot of work for me. It's been all fun, right.
Scott Sorrell (33:35):
The pub we're leading scientists and industry for per all right. We're gonna start that one again. That sounds familiar.