Confessions Beyond the Food
Confessions Beyond the Food is a podcast about working in the Food Industry. People who work in the Food Industry have grit and lots of stories to tell. W3 Sales, a sales & marketing company, will host this podcast with their confessions on how they have a new, fresh approach and invite guests to confess their secrets to their sauce.
Confessions Beyond the Food
What’s Your Relationship Status with Food?!
On this episode of Confessions Beyond the Food, Liz Oba takes us on a deliciously personal journey—from hospital dietitian to Real Food Mission Ambassador at Thomas Cuisine. Her story is filled with food love, health revelations, and plenty of myth-busting along the way.
Food Was Her First Love: Growing up with adventurous-eating parents, Liz learned to try new foods without fear or pressure—whether it was a funky veggie or an exotic dish.
Her Dad Was the Food Police: When her physician father linked soda consumption to diabetes, Liz realized just how powerful food choices could be.
Athlete with a Foodie Heart: After playing soccer on scholarship at Colorado School of Mines, she transferred to Colorado State University to pursue her true passion—nutrition.
From Clinical Dietitian to Foodservice Guru: Liz’s expertise and passion caught the eye of Thomas Cuisine, where she now champions real food in healthcare and beyond.
Helping Heal Relationships with Food: As a former food service director at an eating disorder treatment center, Liz empowered patients to redefine their connection with food.
Busting the ‘Healthy is Expensive’ Myth: She proves that a $30 fast-food meal can’t compete with the value of a grocery cart full of fresh, nutritious ingredients.
Label Detective: Liz warns against sneaky food marketing tactics, teaching consumers how to see through misleading labels.
Balance > Perfection: Her mantra? It’s not about flawless eating—it’s about enjoying both the kale salad and the chocolate cake.
Pro Tips from Liz: Make better food choices more often—but don’t stress when you treat yourself. The healthiest relationship with food is about balance and joy, not guilt and restriction.
Tune in and get ready to rethink your relationship status with food!
Welcome to Confessions Beyond the Food. I'm your host, nancy Redland. Let's dig in and get inspired. Hi, welcome back to Confessions Beyond the Food, the podcast where we explore the stories, passion and innovation behind the food service industry. Today, I'm excited to welcome Liz Oba of Thomas Cuisine. Hi, nancy, thank you so much for having me on the show. We're so happy to have you. So, but before we dive into your role at Thomas Cuisine, let's talk about her journey. Liz started her career as a dietician in a hospital, where she saw firsthand the power of food and healing and wellness. But food wasn't just part of her profession, it was part of her life as a lifelong athlete who understands the deep connection between nutrition, performance and overall well-being. Now she brings that passion to Thomas Cuisine, helping redefine what health-focused, chef-driven dining looks like. Liz, welcome, thank you. Yeah, well, awesome, let's dive into this. So I want to know about your early influences and relationships with food. So what is your earliest food memory and how did that shape your relationship with food? Yeah, that's a hard one, right? Because when you get into when you're really young, you don't necessarily know if you remember something happening or if it was someone telling you that you did something. But gosh, like things from my childhood. I can think of maybe two, so one my parents, when we would go out to eat, and so I probably I think I am remembering this but we would all get different things that we liked off the menu and I would always just be kind of staring at their plate if it was something that I had never seen before and they were so good about. You know, they called me Elizabeth. Elizabeth, do you want to try it, do you want to try a little bit? And I would usually say yes. So they'd give me a small piece of whatever it was and they'd say you know, did you like it, do you want some more? And I could say yes or no. So there was like no pressure to eat the food and then continue to eat it or like it or not, which was amazing, and I think that kind of helped me become an adventurous eater with a lot more willingness to try different things, just because they expose me to so many. I say that and they're very like vanilla eaters, they like Olive Garden, they like, you know, chili's very normal stuff. But the second one would probably be, when I started school, my dad's Japanese, and so we ate a lot of interesting things growing up, so just kind of being made fun of almost, for having like tofu with fish flakes for lunch one day. None of the other kids were eating that, or eating seaweed snacks and I didn't realize I was different until I saw other kids didn't eat like that, but you were eating exotic. Yeah right, I was trendy before. It was cool. Exactly, you had a much, yeah, a much more trendier palate than most, and I would say today I mean a lot of my kids' friends love sushi and my kids love Indian food and their Thai food. So it's really cool how things have evolved since. Like ham and mayonnaise sandwiches Absolutely Like the Lunchable was the thing you know in the 90s. And so taking like udon noodles or, like I said, tofu, people are like why is this girl eating? That's awesome. People are like why is this girl eating? That's awesome.
Speaker 1:So was there a moment in your life when you realized the deep connection between food and health? Yeah, so again, probably going back into my childhood, this was maybe around like middle school. So my dad is a physician. He's a wonderful doctor and I remember him talking about food all the time and how it would affect his patients. But when it finally hit home, it must have been summer, because my brothers and I were home. We were inside, we were playing video games, and you know he comes into the room and says, you know it just looks at what we're doing. He's like you kids need to get outside. What are you doing? You know you're wasting the daylight. What is that? Is that a soda? How many of those have you had today? You know, if you just keep and he was, you know, frustrated with us just getting lazy, but he said something to the effect of if you keep drinking soda, you're going to get diabetes, like me. And that was like shocking to me and I was like you know, probably again middle school. What I said oh my gosh, soda causes diabetes. You'll get, you'll get a disease from having a soda and it obviously that's not completely factual, but it got my brain thinking and so I remember that opened the door for a lot of conversations and a lot of like well, what does it make you get diabetes? You know, it was just a lot of dialogue that I was able to have with my dad after that point. That kind of set me down like, ok, food plays a huge part in my health, and so what I'm choosing now, it's going to affect me for the rest of my life and I don't think that I had made that connection before. Yeah, I think that.
Speaker 1:I mean, I grew up with parents that we had. My mom was very healthy. We never got sodas. It was a trait and but I don't know, did this happen to you? I mean, or did it stick with you? Because when I, when I had growing up, I had similar, you know, eating healthy, but then, when I got to college, I just binge. Did you ever have that moment or did? Did you? Did you stay true to being healthy? Yeah, so I would say we, we had options when we were growing up. It wasn't like, you know, we there was no soda in the house, that was, but we had a very balanced meal. Like every night we sat down at the table, my mom made vegetables, right, there was some starch, there was some beef. It wasn't fancy, but it was very well-rounded.
Speaker 1:And for me, when I got to college and I had that sort of freedom, I was on a soccer scholarship, so it was like, nope, I probably did take more cookies from the cafeteria than I normally would have, because no one was watching. But by that point in my life I had school to pay for, and so it was just another thing that I needed to reinvest in myself and my performance with food. So, with congratulations on having a soccer scholarship, you must be an incredible athlete. So did they have a diet for you in high school? Or did that come into play into college? Or not at all? So, not really.
Speaker 1:I was from, I grew up in, a small-ish town, pueblo, west Colorado, and we were a 4A school, so not one of these big name you know high schools that has their own you know aquatic center or anything like that, and so it was very much self-discovery and self-research for me. When I got to college, I played at the Colorado School of Mines, which is in Golden, colorado, and we were a Division II program. I had a full scholarship, and so then I did get access to more resources for our training room, talking to our physical therapists, things like that. Like any athlete, I dealt with injuries, and so I learned more about recovery, nutrition, how to take care of myself, what to eat to have more stamina, as well as to prevent injuries. So I did get more, I guess, coaching and exposure when I was at the college level.
Speaker 1:So in college, what did you study? I mean, what led into becoming a dietitian? It's funny. So I said Colorado School of Mines in a light bulb. Probably it's going to go off for some of our viewers and they're going to say, yeah, that's an engineering only school. Like, how are you a dietitian?
Speaker 1:My dad really encouraged me to be a petroleum engineer and I was on the straight and narrow. I was a very parent pleaser when I was growing up and so I said, yes, I'm going to go to this college, I already have a full ride, let's be an engineer. And after a year or two I just knew that it wasn't going to fulfill me personally. Professionally I was still very interested in food and health. Like I said, my dad was a doctor. So growing up with medicine he said you can't become a physician, you'll never get out of debt. Find something else. And so for me, being a dietician was kind of that plunge right. I got to experience food, how it affects your health. I could still coach and influence and interact with people. I wasn't stuck behind a laboratory bench the whole time. So after three years I actually ended up transferring. So I graduated from Colorado State University. That's where I got my nutrition degree.
Speaker 1:Liz, you were really smart, I'm serious. I'm serious, it is so hard to get into the College of Mines. I mean serious, it is so hard to get into the College of Mines. I mean I'm saying that right. I remember one of the guys in my school went there and it was, I mean, incredible that he made it in. So congratulations and, like I said, I was on the straight and narrow. I was a valedictorian, I was checking all the boxes, drawing up and it was. It was, it was an honor to get into that college.
Speaker 1:Another kind of funny fact my husband is actually from that school as well. We went there for about a year and a half at the same time and we never met. We didn't meet until after school. Are you serious? Maybe that should be a confession, but it's just a fun fact about you know where life takes you. It's not same as school. It's really crazy. I mean you know where life takes you. It's not any school. It's really crazy. I mean, same thing for me. My husband and I did it. We knew of each other kind of, but we didn't reconnect or we didn't get set up till I was in my early 30s. Yeah, it's crazy, so anyway.
Speaker 1:So back to health and nutrition. So what made you want to be a dietitian and go into the healthcare? I mean, I know you wanted to combine the two, but where did after you graduate, where did that lead you? So, being so far ingrained with like performance, I wanted to be a sports dietitian. Right, I wanted to help athletes like push that limit. I was up in Seattle to finish that part of my schooling and I'm like, yeah, seattle Sounders, I'm going to be their dietitian or I'm going to work for the Seahawks, that something like that. And those jobs were very few are between, especially for a new graduate, and so I kind of had to pivot.
Speaker 1:My first job was actually in clinical nutrition, so it was a lot of medical nutrition therapy, really taking what people need for those different disease states to kind of get them back to a center of health. And while that wasn't you know what I was super passionate about, I would say it gave me a very empathetic understanding of what people are dealing with, where they're coming from, and being able to relate to them on that level is something that I loved about being a dietitian, beyond just knowing the facts about the food, the carbohydrates, how your metabolism works. It was being able to have somebody open up to you and trust you with what they're telling you I eat this, I don't eat that, I've never touched a vegetable before in my life and really being able to be a source of confidence that they can turn their life around if they're willing to put in the work, that's awesome. I mean, I have a ton of health problems and I've had multiple doctors and you know my physical therapist, and when I'm in the hospital I mean very focused on cutting out sugar and all the. I mean there's all these things for endometriosis that I have to consider and kind of limit, but I've always said I can't limit the sugar part, the chocolate, and so I mean to have somebody that understands that is very important, um, important especially, it's so hard. I mean a lot of us enjoy food and so you should like. Food is a joy bringer to your life and it should be.
Speaker 1:Yeah, and asking someone to change their diet. I mean debbie found that hard. Oh, 100, yeah, um more so actually in the clinical setting, because a lot of times, um, someone has just gotten a new diagnosis, you know they don't even know what they're dealing with fully. Yet They've got therapy and doctors and nurses and techs coming in and out of their room constantly. They're not getting good sleep, you know they're being poked and prodded and woken up. And you know, here comes the dietician going to change the world and be like hi, have you tried the kale yet? And they're just like. And you know, here comes the dietician going to change the world and be like hi, have you tried the kale yet? And they're just like whoa, you're the reason I can't have the bacon. Like, you're not my favorite person right now. So there, there is resistance.
Speaker 1:I would say when, when you tell people that they need to make a change and so part of it is about timing, right, I would say in that hospital room in the moment is not the best time to be approaching someone about, you know, a huge lifestyle change. So getting them when they're a little bit more subtle than they had time to think and then, just again, approaching them with empathy. The other thing that I try to do and I would say good dietitians like to do is, instead of focusing on just what you're taking away from somebody is there on a new diet, it's what can you add or what can you increase. So it's giving them a little bit more power and autonomy. So if they're telling you, hey, you know, you need to decrease sugar in your diet for this condition, okay, but have you tried unsweetened hot cocoa? Have you tried it? Try it because it meets this. And just giving them a little bit more options to say the world isn't necessarily getting smaller for you in every aspect. I mean that really circles back, liz, right to your parents from your early childhood, giving you choices and and not present it like you have to try this and so that's, that's a, really that's great. So what?
Speaker 1:What led you to Thomas Cuisine? So were you a dietitian and then you went straight to Thomas Cuisine. How did that all play out? Yeah, that's a great question. So I was working as a dietitian. I had just graduated, I think maybe I can't remember it was my second hospital, but I was doing clinical nutrition and Thomas Cuisine was actually doing the food service in the hospital that I was working for.
Speaker 1:So the dietitians were not on their payroll, but we worked very intimately with the food service department and I was kind of the only nosy one who would go into the kitchen and be like, hey, actually I don't think you know, this pasta you set up was 60 grams of carbs. Can I see your recipe? You know I just hey, I ran out of this supplement again. Who's doing ordering back here? And so I was a little bit pokey and a little bit nosy, but it's because people could see I cared. I wanted the patients to be getting what they needed to be true to their diet.
Speaker 1:And so the food service director and the executive chef at the time approached me and said have you ever thought about food service being a manager? We have a manager training program with Thomas Cuisine, you know, would you be interested? It's really hard to get dietician backgrounds to come into food service, but I also have, as you know, like a very strong culinary interest inside, and so for me that was kind of like my foot in the door. I'm like, oh gosh, I can learn to cook like a pro, I can learn to do all these other things. You know, managing employees was still kind of on the back burner of that commitment, but I decided to go for it again because I wasn't seeing the movement or the job satisfaction with counseling people in the moment in that hospital room. And so I thought, why not try Thomas Cousine? Why not give it a go? What was the first thing you wanted to do as a food service director? Having that dietitian like I want to change this. Yeah, so I spent it was almost a year in the manager and training program, which was great. I got to see a lot of different pieces of business so we call them verticals that Thomas Cuisine operates in. So we do healthcare, food service, we do business and industry, so like corporate dining, independent schools and senior living, and so I kind of got to see all of those.
Speaker 1:And then where I landed was actually back in Colorado. So I was the food service director at an eating disorder center, the eating recovery center, and so my goal there it was probably a little bit different than if I would have been in, like you know, a corporate dieting aspect, but it was like, oh my gosh, how can I help these patients, who are usually inpatient there, heal their relationship with food? What can I do to make it the best possible? And it was hard because I was cooking for a population or leading a kitchen for a population that didn't necessarily want to enjoy the food. They weren't there to get the best meal or they weren't hoping that you know they could get extra desserts. It was really quite the opposite. So for me it was what can I do from my end to support the dietitians that are working with these patients and to give them the most nutritious food, something that's appealing. Follow their diet so we're not causing them anxiety. Really just help heal that relationship for them. That's incredible that you are able to serve that community, because that's a tough one and it must be rewarding on your side seeing them, you know, heal their relationship with food.
Speaker 1:Yeah, some of the best things like and I say you know they didn't want to eat the food. A lot of them did. They wanted to try but they just had, you know, trauma, a lot of scar and a lot of anxiety around food. But we would get little notes sometimes, you know, on the back of a plate that said thank you so much. You know that was the best mac and cheese I ever had and we would pin those things up in our kitchen and it's like you know the gravity behind someone who struggles with calories, with knowing what's in their food, to say something like that to your kitchen and that's what kind of I would use to motivate. You know, when I knew staff that are bringing them on and saying, no, you're not just giving them a plate like you are contributing to them repairing their relationship with food. That's awesome.
Speaker 1:So what do you think sets chef-driven and health-conscious food apart in the industry today? So interesting. So what sets it apart, I think, is that if you actually do it In our industry, if you go to a lot of food service partners or providers, they're going to say we cook from scratch, we have a clean ingredient label. Chefs prepare our menus, you know, individualized, blah, blah, blah, blah, blah. And actually doing it is the differentiator in the industry. So saying do we know where the ingredients are coming from? We can track it. Here it is um, we replaced this product for this one because it was better as an end product, right, less processed, less additives, whatever it may be. And so that's actually a lot of what my new role is with the Real Food Mission Ambassador is helping Tahoe's Cuisine really differentiate ourselves by putting our money where our mouth is, and there's a lot of groundwork that goes into that. You know we're not perfect. I don't think anyone would stay in the R, but we're investing and we're saying, hey, this is something that's important to us, that we really do want to back up and we're willing to put the resources behind it.
Speaker 1:So have you seen regulations? I mean, I'm hearing about new regulations around food tracing. Is that something that's affected? You guys, that's a food coloring that's been, you know, in a lot of products in the United States for quite a while. It's banned in other countries and this year they finally said no, we're not allowing it, and they're doing kind of like a phased out approach, giving companies time to change their formulation. At Thomas Cuisine, we've already started looking at our products and saying what do we need to change? What's coming? So, not really, I know it's not quite traceability, but, like, as far as regulations, like I believe we're going to see many more requirements like that coming. So you know, this isn't a good idea and because people are asking for it, they want to know what's in their food, they want to know if something is going to be helpful, harmful or indifferent when they're consuming it, and so I think as a country, we're going that way, asking for that sort of information.
Speaker 1:So what are some of the biggest misconceptions people have about healthy eating? So the one I hear all the time oh, I can't eat healthy like that, it's too expensive, is probably the number one thing that comes to mind. And if you really break it down, if you do the math, it's not, and you do have to be selective. So, for example, if I'm trying to pull something, if you go to a fast food chicken restaurant, right, and you get an eight piece of chicken and it's got two sides and it's got some rolls and you know a soda or something, it's probably between what 25 and 30 bucks right for that meal for a family of about four people. If you were to take that same $30 to a grocery store, you could likely get a bag of dried beans, you know a bag of rice that you're going to cook, a value package of chicken, and so now we have chicken, you can get a bag of potatoes we still haven't gotten up to $30 yet and so you can make chicken, potatoes, rice and beans and that's a whole meal. And I would almost I can always guarantee I haven't done the math but you could also go get an onion, a bell pepper, some broccoli, some garlic and you could use the other half of that package of chicken to make a stir fry with rice the next day.
Speaker 1:So what you're missing out on is that convenience, that instant factor with. I waited in line for five minutes and I got a full meal. But it's not cheaper to eat in that sort of manner. That's very true. I have a family of four and to go to Chick-fil-A it's like over $30. I mean $35, $36. But I've found that you know for me personally, on Sundays, if I will meal prep and not meal prep, but if I will figure out what to we're going to eat during the week and then grocery shop and get those particular items. It's really cut down on our our you know our grocery bill and also just going and just conveniently grabbing, you know fast food and also really knowing the ingredients that are going in my food and just eating healthy.
Speaker 1:So the second thing that you kind of prompted me for that is a misconception is that if you see something and it's labeled healthy or high in, or, you know, lower in fat or something like that, people's brains automatically think oh well, this is the better choice. Right, it says it's healthy. Right on the label. Why would the label like to me? Well, anything with a label is marketing to you and they're trying to get you to buy the product. So if something has been, you know, reduced in sugar, there's probably more fat, there's probably more something to make up in that taste, or you're getting an artificial sweetener, and so it really is. Consumer education needs to increase so that people know to flip over the label, like you said, read what's in it. Even though something is lower in sodium, lower by 30%, could still be hot for daily value in one serving, and you're going to be manufacturers are trying to trick you into thinking that's a better product and that you should buy it.
Speaker 1:So is there like a resource that you think that's out there? That's great that people can go look at to kind of get guidance on their daily intake of what it should be. So, um, unfortunately, I'm gonna say no at this juncture. Um, I know that you know, as far as the always available resource, the government website will have, you know, a my plate descriptor for you. Um, personally, I just think it's a little bit too generic to try to say, you know, eat like this plate and it's going to be healthy for you. Those questions really should be for like you and a food professional, like a dietitian, because there is no one size fits all and you know I probably could research and come up with, like you know, a little bit of a guideline, or hey, this is a pretty good website, but I would say having something customized to yourself is going to give you the best results 100% of the time. Yeah, I've been seeing a wellness doctor outside of my other doctors, and it's been life changing just getting the right supplements of vitamins, and they gave me a whole list of what to eat, what not to eat, and it really did help.
Speaker 1:So what trends or innovations in food and health excite you the most? Right now? It does seem to be a pretty common trend and you and I just just briefly touched on this about. It seems like everybody wants to know more about their food, which I think is extremely positive, and I'm talking about like all ends of the age spectrum. Let's call it so.
Speaker 1:We have, you know, our younger generation, so I'm a millennial, so people younger than me, right, are very, very conscious about what they're eating. Now they want to know where it's from. You know they want to know is it's from. They want to know is buying this and supporting this good for the social environment, good for my community. Is it helping what I believe and I value? Is it socially fulfilling my personal values?
Speaker 1:On the other end of the spectrum, you have people like the baby boomers who are starting to get into retirement age and they want to know is eating this going to prolong my longevity and vitality? You know, what is this going to do to my health so that I can keep my independence or continue to go on these trips? Or you know us in the senior living space, for food service is are you providing things that are going to increase my quality of life when I eat them? And then here in the middle, it's like you know where you and I are with our families. Is this good for my children? Is this giving them the best start? Is it going to add or detract from how clearly they can think mentally, how much energy they have? You know their sleep patterns, and so that trend I absolutely love. I think it's only going to get more prominent as we move forward, but that's something that I've been seeing across our industry that I was super, super excited about.
Speaker 1:Yeah, there's, I think, a lot of people. I mean, I'm just seeing more and more supplements, more protein items out there, and I went to the ER one time and this lady I mean she was a doctor and she came in and no one I mean I've been in this long, lifelong battle and she said you need to eat all red meat and that's it. That was like her advice for me and I was like, hmm, like, hmm, I mean kind of scrub. It's like everybody kind of has an opinion, but, and I mean it is some work for some people and some don't, and so, but we all kind of have um opinions on it and there's a lot of great resources out there. And I don't know about your Instagram feed, but but mine is like hey, nancy, slow down on the chocolates, and you know, drink these. You know, non-alcoholic, I need to come out because you need to. Yeah, so they know, they know, they all know. You know, big brother knows what we're thinking, so, and I think food is one of those top of mind. Other knows what we're thinking so, and I think food is one of those top of mind.
Speaker 1:So if you could give advice to anyone looking to improve their relationship with food, what would that be? Well, we've talked about how, you know, it's not easy to eat a very healthful diet, and so my, my kernel of advice would be don't beat yourself up if you don't get it right 100% of the time because nobody's going to. It's about making better choices, more percentages of the time, rather than staying on the strictest, most stringent diet you've ever thought of and being perfect at it, because I mean, I will tell you, I go out, you know if there is a game, we will have wings, we will have beer, or you know if it's a birthday party, like I will have some of the cake, like, and that is okay. And so you need to really just embrace when you do make those choices and say, okay, that was great, I enjoyed it, I got emotional social satisfaction out of that, and then go back to you know your norm or what works for your body.
Speaker 1:The problem becomes when you let that once a week thing turn into twice a week, turn into now not cooking or just pick something up. That's where it can, you know, really have a negative effect on your lifestyle. But if it's once in a while, like, that's, the beauty of being human is that you get to go out and enjoy those things. So don't deprive yourself of that and don't beat yourself up when you do have those little indulgences Like I think that's my relationship with chips, in case. Yes, yes, I am a chicken person. I'm a kettle chooks person. I'm a kettle chooks person. I can always tell when my relationship with food has gone unhealthy. When I can alone eat like a whole thing of chips and queso, I mean, my chips and queso intake just really increases.
Speaker 1:So well, I'm so excited that you were able to join, liz. This was really really good information, hearing about your background and kernels of knowledge about you know how we can make better, healthy choices, and it's so nice to know that there are people like you out there at Thomas Cuisine that really care about the actual person that is going to consume the food, and you take a very personal approach and that's just awesome and so. But before I I let you go, we have to do our confession. Yes, I heard that was a staple of this. The head of this is our retirement set. No pressure.
Speaker 1:Yeah, I will actually tell you and this will be new news to everybody that you got my name wrong when you introduced me, and so this is not your fault. Nobody knows this outside of my four walls yet, but I finally did. I've been married for almost five years. Now It'll be five years in June and I finally changed my name, my last name, to my husband's, about a week ago. Okay, so can you share, reveal what is your new name? Yeah, so I did keep Oba, that's my maiden name. I moved it to my middle name, so my new official name is Elizabeth Oba, killinger, killinger, killinger. Yeah, oh, that's a beautiful name. Oh, and it's so funny because it's not like I was avoiding it, because I didn't want to or you know, I'm not traditional like that Like I was excited to it's just when I started thinking about my paperwork load and all the lines I would have to wait in and oh my gosh, it's my pay stub, my credit card, the car load, everything was going to have to change it.
Speaker 1:Just like overwhelms me, and so I just kind of kept like delaying it. But this year was this year was the year, and so it's done. Like husband, I've made it official. I like showed him my new social security card came in the mail. I'm like, look, here it is, I'm finally yours. So that's wonderful. And actually, before we started, liz and I also discovered she's out of Tyler and I also grew up in Tyler, so I thought that was a really fun fact. I wasn't quite sure where Liz lived, and so it was really fun to find out that she was close by.
Speaker 1:So thank you so much for joining us and I hope to have you back again, because there's more questions I definitely want to ask you. That would be absolutely fantastic, so I would love to be a repeat guest for you anytime Awesome. Well, thank you, guys for tuning in to Confessions Beyond the Food. Have a great day and eat healthy. So thanks For more inspiration. Follow our social media at W3Cells. Please like, comment and subscribe. You know all the things we would love to connect with you.