My mother makes the best pot roast, and I wanted to try to replicate it for my children. So, I called my mom and asked her for the recipe. She started to explain, “First you take the roast, and you cut it in half and put it in the pan...”

I interrupted, “But, wait, why do you cut it in half?” My mom told me that she got the recipe from my grandmother, and I should ask her. So, I called my grandmother.

“Grandma, what’s your recipe for pot roast?” I asked. “Well, first you take the roast and cut in in half,” she said.

“Wait, Grandma, why do you cut it in half?” I hastily questioned. She told me to ask my great grandmother. When I asked her, she gave me the same initial instructions. Of course, I asked why you need to cut it in half.

“Well. The oven was so small when I was young that the whole roast wouldn’t fit. So we always cut the roast in half first,” my great grandmother said.
This story strikes home for me. There are so many foods that we prepare a particular way just because our parents and grandparents did it that way. Why drink pasteurized or boiled milk? Why marinate chicken in buttermilk? Why were gelatin molds so popular in the 1950s and 1960s? Why does spam exist? What about fondue, TV dinners, fat free potato chips, or foam? All of these food trends have valid reasons for rising to mass popularity, some even became adopted as longstanding cultural traditions (some thankfully did not).

It is important for me, personally, to step back and ask why. Finding out answers to these tough food questions allows me to analyze what traditions are worth keeping and what trends are worthy of adopting. But this takes time.

Aaron, the farmer, has been know to say, “It’s my job to protect you from uneducated, uninformed, and downright unscrupulous food choices.” At Miller’s Biodiversity Farm, we provide you with sustainably-produced, nutrient-rich, farm fresh food. We are happy to answer any question regarding the food choices made for our buying club.

I had the pleasure of visiting the farm this week and was astounded at how much I learned about
our cows and grass.

As you know, our cows eat grass. During the warmer months, the grass that they eat is not only
green but also fully grown. The farmer moves the cows to a new paddock 3x per day. They
waddle into a waste high field of green and begin chowing down. On the day that I visited, the
herd cleared out a whopping half-acre of grass.

The farmer pays close attention to his soil health. He works with a soil expert and has his soil
tested regularly. In addition to the natural fertilizer provided by the cows, he will grow cover
crops or supplement his soil with any minerals that are lacking.

Given what it needs, the alfalfa grass grows tall and strong. The farmer makes sure that the cows
eat it when it is just right, full grown but not old. It is a delicate balance of nature that simply
works.

In return, we gain milk that is packed with vitamins, minerals, and probiotics. Healthy soil makes
healthy grass makes healthy cows make healthy milk make healthy consumers. The farmer is so
proud to provide his dairy products to his members and, in turn, bring health to their families.

We all know it. There are just some people that are chronically late. This doesn’t mean they are bad people. In fact, I believe that late people often have a lot going for them. They are usually optimistic and hopeful. They believe they can fit many, many tasks into a short period of time. They think big and don’t sweat the small stuff. And, they typically just enjoy life and take opportunities to stop and smell the roses. Late people, I get you.

However, for a farming business, lateness is definitively not a good quality. What if we skipped milking the cows today and waited until tomorrow? Could you imagine if we were late putting the milk in the cooler? Or, what if we decided that we will simply deliver everyone’s orders in a few days from now? This would not fly. In fact, our cows and customers would run away, and we would be out of business.

Whether you are a chronically late person or are a simple human that sometimes forgets, you may or may not have placed a late order with us. If you did, we accommodated but asked you to pay a $10 late fee. However, you may or may not have not realized the stress that your late order put on the farm.

Every late order results in hours of additional work. Our staff needs to manually input your order info into our various reports and emails. It requires double and triple checking every packed cooler or box. It sometimes means special ordering products that come from other farms. It usually means that our staff need to work late after an already hard day of work. In short, late orders are akin to a manure pit (if you’re curious, google it).

From this point forward, we will not be accepting late orders anymore. No late fee, no exceptions. Instead, we are opting to pay more attention to our products, services, and staff. Our mission is to produce and deliver the highest quality and most nutritious fresh farm food possible, which requires dedication to routine and attention to detail. Our purpose is to inspire a healthy generation of youth, reducing healthcare costs, which includes taking care of and not overworking our farm staff.

Thank you for giving us the opportunity to serve you. We appreciate your business and the confidence you have placed in us.

I’ve been buying whole fryers chickens from the farm for quite some time. I mean, at $5.50/lb for a pastured chemical-free soy-free chicken, it’s a pretty good deal. I’ve always wondered, why are they called whole “fryers” chickens? So, I decided that it’s time to do some research.

It turns out that the name defines the size of the chicken. Here’s a breakdown.

• Broilers: Chickens 6 to 8 weeks old and weighing about 2 1/2 pounds
• Fryers: Chickens 6 to 8 weeks old and weighing 2 1/2 to 3 1/2 pounds
• Roasters: Chickens less than 8 months old and weighing 3 1/2 to 5 pounds
• Stewing Chickens: Chickens (usually hens) over 10 months old and weighing 5 to 7 . pounds
• Capons: Castrated males that weigh 6 to 8 pounds
• Cock/Rooster: Male chickens over 10 months old weighing 6 to 8 pounds
  

Now, this is a bit deceiving, because our farmer lets the chickens grow to 4-5 pounds, which typically takes about 10-12 weeks. This technically puts them in the “roasters” category. However, they are young roasters, which is why the farmer calls them fryers.

I like to use my whole fryers chicken to make multiple days of meals. On the first day, I usually stuff my chicken with a chopped orange and rub the skin with olive oil, salt, pepper, and paprika.Then, I roast it for a few hours in the oven while the delicious aroma of roasting chicken fills my
house. The next day, I will pick the meat off the bones and make a hearty bone broth. I add the meat and some veggies like carrots, celery, and escarole into the broth to make a chicken soup. The next day, I strain out the solids and use them to make a chicken noodle casserole or chicken
salad. I drink the broth or freeze it for later use.

The farmer says that chicken, especially chicken bone broth, is great for building the immune system. I wish you all the best of health this week!

I watched the Netflix documentary What’s with Wheat the other day. It’s about how grain’s omnipresence in modern America has created a health crisis.

Since you are already a Miller’s Bio customer, I may be preaching to the choir here. However, one part of the documentary really stuck out to me. The film explained how the best diet for humans to follow is the one they were eating about 150 years ago, just before the industrial revolution. It was a time when people thrived on biodiversity!

bi·o·di·ver·si·ty
/ˌbīōdiˈvərsədē,ˌbīōˌdīˈvərsədē/
noun
the variety of life in the world or in a particular habitat or ecosystem.

This is exactly where the name of our farm comes from. At Miller’s Biodiversity Farm, a great many forms of life are interacting to produce the most healthful and nutrient dense food the farmer can produce. Our farm and the farms that we work closely with all follow this model.

Every plant, animal, and microorganism has its purpose. Sure, the cows produce milk. But, they also produce manure. Along with the smart use of cover crops, this is a natural fertilizer for the fields. Chickens produce eggs and meat, but they also fertilize the fields and eat pests that would destroy crops and gobble up seeds that would grow into weeds. Pigs are the garbage disposal. They are fed soured milk and basically any farm waste. In return, they provide us bacon (and other cuts, of course)! Our plants are the mechanism for drawing the nutrients back out of the soil, feeding our animals, that then feed us. And microorganisms are what keep our animals and soil healthy and make delicious digestible and fermented products for us.

There are countless examples of these positive symbiotic relationships that make farming a sustainable, life-enriching practice. Our farmer pays such close attention to the health of his farm. The richer the soil, the healthier the animals, the healthier the food, the better for our members and the farm.

It would be an interesting challenge to create a biodiverse meal, one that includes plants, seeds, animals, dairy products, and microorganisms. We could call it a whole farm meal. Anyone up for the challenge?

Thanks for being a Miller’s Bio Farm customer and being part of our biodiversity.

The farm staff invented a couple new drinkable yogurt flavors this week - tropical blend and berry blend. Yum! This got me thinking about yogurt, why it exists and how it’s made.

According to many historians, yogurt dates back to the Neolithic peoples of central Asia around 6,000 BC. Now that’s a traditional food! Herdsmen would milk their animals and store the milk in containers (animal stomachs). The natural enzymes in the raw milk would cause it to curdle, essentially making yogurt. This allowed the milk to keep for a long time without refrigeration. It is also thought that people preferred the taste.

Our yogurt is made in a more tamed way so that we can offer you a consistent product (although I highly recommend trying to make some wild yogurt at home for fun... a great experiment if you have some sour milk). We use two ingredients: raw milk and freeze dried powdered culture. The milk is warmed minimally, to about 100-110 F, creating a nice environment for the culture to flourish while still preserving the milk’s enzymes. Then, the cultures are added, and it sits for about 8 hours. The secret to drinkable yogurt is that it is stirred before it completely sets, making it a smooth, drinkable consistency. Once made, fruit may be added for a flavor boost.

The end product is a super healthy food. You get a great dose of protein plus a variety of vitamins and nutrients like calcium, vitamin B-2, vitamin B-12, magnesium, and potassium. On top of that, our raw cultured yogurt is packed with probiotics (“friendly bacteria”) and enzymes (preserved in our raw dairy products). This living microbiology helps you fully digest the yogurt, maintain a healthy gut, and build a strong immune system.

I personally order a few pints of drinkable yogurt every week. I have these cool mason jar lids with a hole for a straw and some silicone smoothie straws. I bring them on the go for an easy and healthy snack for the kids (and me :).

The farmer is remodeling the barn this summer to make new facilities for storage, fermentation, and general food and order preparation. This past Saturday he hosted a frolic to tear down the top of the barn. They got half done on Saturday and finished the rest yesterday. Hard work!

A frolic is when an Amish community, especially the boys, unites to accomplish a big task, one that could not be done alone. Frolics are viewed as fun social activities. Amish farmers may also host frolics to build a barn, make hay, clear a field to make a new garden space, or build a fence around a pasture.

The idea of the frolic goes along with the Amish disbelief in modern “insurance”. Instead of exchanging money for protection, they rely on positive life decisions and the good nature of their community as backup.

For example, the Amish do not have health insurance. Instead, the Amish treat their bodies with respect. They eat healthfully and exercise regularly. When injured or ill, the Amish treat themselves with homeopathic or herbal remedies first. And, if someone does need to go to a doctor or a hospital, each community member steps up to help pay the bill. This sense of camaraderie and safety is so rare in modern America.

Freedom from health insurance is a major reason why the farmer chose to specialize in hands-on biodiverse farming and produce the most healthful nutrient-dense food possible. He writes, “Our vision is to end sickness by enhancing health, nutrition, and happiness in the lives of families and individuals. Our purpose is to inspire a generation of healthy children and reduce healthcare costs for families and individuals.”

This week, we had some illness in the family, so I made some healing food – soup! First, I soaked black beans and chick peas in water and whey for 24 hours. After rinsing, I added them to a big pot filled with chicken bone broth, dried seaweed, a bay leaf, and some salt and pepper. I cooked until soft and served with quinoa.

This week the farm staff developed a new drink: blueberry grain kefir. The farm’s grain kefir is particularly special, because the grains used to make the kefir have been passed from farmer to farmer for generations.

Kefir is fermented milk. To make kefir, you need kefir grains, living organisms that come from nature. The kefir grains live off of the lactose and other nutrients in milk. They produce acetic and lactic acids (and other small by-products such as alcohol) that give the milk its new flavor and thicker consistency.

Kefir grains are pretty mysterious, as no one knows exactly where they come from. It is said that the local people of the Caucasus Mountains of the former USSR discovered kefir several thousand years ago, believing it was a “miraculous gift" exclusively for them. The grains were treated like precious jewels in each family, because of their ability to preserve and enhance milk. To this day, it’s considered a staple food in Russia.

The word 'kefir' comes from the Turkish language and means 'long life' or 'good life'. This is because kefir is extremely good for your body. It’s much more potent than yogurt, containing over 30 strains of bacteria and yeast. It is a dynamic source of probiotics that promotes a strong immune system and a healthy gut.

Kefir is an acquired taste, like sardines or stinky cheese. It is pungent, with undertones of hay. The farm staff’s additions of blueberries and maple syrup make it a bit more palatable to a newbie’s taste buds.

Besides being a powerful drink, kefir can be used in many ways. You can use kefir to make a salad dressing that’s poured over a plate of baby spinach, red onions, and blueberries. You can soak grains in kefir overnight to make blueberry pancakes the next morning. Or, my family’s favorite is to make popsicles with blueberry kefir, diced peaches, and honey.

PS: You may be wondering about the difference between our grain kefir and powdered kefir. The grain kefir is made from living organisms passed down for generations. It produces a variable product with a strong taste. The powdered kefir is made from a lab-created freeze dried culture. It produces a milder tasting kefir that is very consistent week to week. Both preserve milk, are packed with probiotics, and are great for your body.

The farm has been exploring different fermented dairy products. Last week I tasted our blueberry kefir for the first time. Normal kefir is not palatable to me (or my kids). However, the blueberry variety is. It’s not just the blueberries and maple syrup. The actual taste of the kefir changed. Of course, this made me curious and want to learn more.

Our blueberry kefir is made by taking plain grain-fermented kefir, adding blueberries (you could add any flavor really), and then putting it through a short second fermentation. The second fermentation is key here and changes the kefir in a variety of ways.

Adding fruit gives more fuel to the fermentation process, allowing the milk kefir to further break down and become even more digestible. It increases the bacterial count, reduces the lactose content, and improves the flavor by making it less sour and taking the sharp taste away. In addition to the added vitamins and minerals from the fruit, the second fermentation increases certain B vitamins, like folic acid, and makes the calcium and magnesium more bioavailable, which means that your body can take it in and use it immediately. Basically, it is predigested and loaded with great stuff for your body.

I’m thinking of ordering some plain kefir to experiment with my own second fermented flavors at home. I’m thinking orange, vanilla and cinnamon, cocoa and maple syrup, and maybe even onion and garlic for a savory option. I will serve it to my family straight up as a drink with breakfast, as a dip with a snack, as a marinade for a main dish for dinner, or as ice pops for dessert.

If you have any ideas for other flavors, please pass them along!

We all know it. Miller’s Bio Farm food costs more - certainly more than conventional food and sometimes more than organic farm food. We cost more because we produce the most digestible and nutrient-dense food possible. Every aspect of our farming practices is considered to grow the health of our soil, our plants, our animals, our environment, our staff, and our members and their families.

Even though you may be spending more now eating delicious farm fresh food, in the long run, you will actually be spending less. Here are just a few reasons why eating well and supporting the right farms will pay off:

You will lower the likelihood of needing to take a sick day. By eating foods void of chemicals and additives and rich in enzymes, proteins, vitamins, minerals, you are maintaining a healthy body and boosting your immune system. Staying healthy during flu season means that you can go to work and get your paycheck (and maybe even a promotion). At the same time, you are not spending money on doctor’s visits and medication.

You will lower your medical bills. Disease is expensive. Between visits to the doctor, procedures, surgeries, prescriptions, and medical devices, the bills can add up fast. From 2013-2014, the average American spent $1,350 on prescription drugs (of course health insurance covered some or all of this expense). Three of the leading illnesses in the US are heart disease, obesity, and arthritis, which, in most cases, can be prevented through diet and/or exercise.

You can stay more productive. When you feel great, you get more done. It’s as simple as that. If you need some stats, according to a 2012 study at Brigham Young University that evaluated 19,800 employees, eating well every day may lower your risk of productivity loss by 66%.

The vision of Miller’s Bio Farm is to end sickness by enhancing health, nutrition, and happiness in the lives of families and individuals. Our purpose is to inspire a generation of healthy children and reduce healthcare costs for families and individuals. We are honored to provide food for you and your family.

Our cows are on a staggered birthing and milking schedule. The summer is when we produce theleast amount of milk. Let me explain.

Cows despise hot weather. In the hot summer months, we do not want our cows to have any discomfort related to late pregnancy or freshening (what the farmer calls “birthing”). Cows have a 40-week gestation period, just like humans. That’s why our cows never spend time with the bull in the fall.

We don’t want our cows to literally be milked until death. Cows typically lactate for about a year after giving birth, give or take a few months depending on the cow. Then, we let them stay dry for a few months before getting pregnant again. Once they show a heat, they are put with the bull in winter, spring, or summer. If a new baby takes, great! If not, we let them rest.

Right now, it’s the middle of the summer. We don’t have any cows freshening, and we have a good number of cows that are dry. This is why at this time of year the farm produces the least amount of milk. You may be itching for our A2 ice cream or A2 colostrum. Sorry folks, you will have to wait until mid-September, when our freshening season begins.

We do all of this because it is the right thing to do; it is simply good farming practice. For the cows, this is a win. They are happy and healthy and have a low-stress life. For the farm, this is a win. It means more milk and virtually no medical bills. For our members, this is also a win. It means great quality milk naturally packed with nutrients.

In the summer, I like to enjoy my milk in the morning with some granola and fresh fruit. In the afternoon, I enjoy my milk in some iced chai tea lightly sweetened with raw honey. In the evening, I may treat my family to some chocolate milk made with milk, cocoa powder, and maple syrup.

In 2016, after reading the book Devil in the Milk by Keith Woodford, the farmer became interested in A2/A2 cow’s milk. This interest arose from two experiences: (1) The farmer noticed that the calves fed A2/A2 cow’s milk grew faster and did not get diarrhea; and (2) The farmer’s baby Hannah was quite unhappy and did not want her homemade formula until the family starting using A2/A2 cow’s milk. After switching to A2/A2 cow’s milk, she immediately took the bottle and was very content and happy!

Thousands of years ago, there was a genetic mutation in cows in Europe. This mutation made them produce a new type of beta-casein protein – A1. Before this point, cows (just like humans and most mammals) produced milk strictly with A2 beta-casein protein. Over time, those European cows have been selectively bred (and now, in some cases, genetically engineered) into the white and black spotted Holstein cow. They made their way to the US, Australia, and New Zealand and now dominate the dairy industry. Basically, all milk found in American grocery stores is A1/A2.

Modern research shows that humans cannot fully digest the A1 beta-casein protein and that it has an opiate effect on the body. In some cases, humans have developed chronic digestive problems from drinking A1/A2 milk, particularly those from countries like India, where cows were not affected by genetic mutation so long ago.

It’s pretty easy for us to tell what kind of milk a cow produces. First, we know that the Jersey and Guernsey varieties of cows produce milk with a higher concentration of A2 beta-casein protein (not 100% but higher). Our farm has 80% Jersey and 20% Jersey crosses. Second, we do a simple genetic test on every one of our cows using a hair sample. This test tells us exactly which proteins the cow produces.

Years ago, the farmer successfully converted his herd to 100% A2 cows. He sold some A1/A2 cows and bought some new A2/A2 cows. And now, 100% of our cow dairy products are 100% A2. We are so thrilled about this. We have heard so many success stories from our members. People who were suffering from chronic digestive issues are now able to drink milk again and eat their native diet.

Thank you so much for your business. And, thanks to many of you for spreading the word about our A2 milk. <3

We currently have 6 beef cattle on the farm. Once butchered, that will be about 2,200 pounds of boneless trimmed beef. Wow! That’s a ton of food for our members... literally.

Our beef cattle are a bit different than other beef cattle, giving them a distinct and unique flavor. Here’s why. In regard to breed, our dairy cows are 80% Jersey and 20% Jersey crosses. We let them naturally take to our Jersey bull. However, if there is a dairy cow that is not taking to the bull for one reason or another, we will use artificial insemination with sperm from an Angus bull. The calf will be an Angus-Jersey cross and will be raised for beef.

Most beef cattle are of the Angus breed. Angus cattle were specifically bred from indigenous cattle in Scotland. They are known for a pitch-black hide, fine marbling of fat, being reliably tender, and for growing quickly. Jersey cattle are typically not preferred by farmers because they take longer to raise and do not grow as large as Angus cattle. On the other hand, many have reported that the flavor of Jersey cattle is fantastic and that the fat is a lovely yellow color, indicating a high nutrient content from eating grass. By creating an Angus/Jersey cross, we add dimension to the taste and nutrient content of our beef not found elsewhere. We get the best of both breeds.

Our beef cattle live alongside our dairy cattle. They eat the same diet of fully grown grass and live the same actively pastured lifestyle. The only difference is that they do not go into the barn for milking.

Our farmer waits until the cows are 2-3 years old before butchering. He knows that it’s time when the cow’s backbone is not visible and covered with healthy fat. Ample fat is an indicator that the meat will be flavorful and delicious (FYI, yellow fat indicates that the cow was grass-fed, and white fat indicates that the cow was grain-fed).

I like to buy beef bundles from the farm. It’s simply more economical for my family. This summer, my family has been enjoying Steak Bundle 2. I’ve been prepping the steaks with salt and pepper about an hour beforehand and grilling to medium rare. My favorite sides to serve with steak are roasted chemical-free potatoes, sautéed kale and garlic, quinoa cooked in bone broth, and steamed green beans with a dollop of salted butter.

I visited the farm yesterday. As always, it was a joy. I saw the shiny new barn in progress, helped milk the cows and said hi to the many pregnant ladies, took a hair sample for A1/A2 genetic testing, held a cow by her slimy nostrils to give a homeopathic treatment, and had a sit-down meeting with the farmer.

I had lots of time to reflect on my 3-hour drive home. Out of all of yesterday’s farm adventures, what stuck out most to me was the kind and generous nature of the farmer, his family, and his staff. Especially in today’s political climate, it is refreshing to spend time with people who highly respect people no matter their culture, animals no matter their breed, and the land no matter its history.

The day did not go quite as planned. There was an unfortunate death in the community. Despite a seemingly endless amount of farm chores to complete and the fact that they had English visitors for the day, the farmer and his wife stopped everything, readied their buggy, and were off to pay their respects. When they returned, the farmer’s wife prepared us a delicious supper and somehow all the chores got accomplished.

The farmer spent a good amount of time caring for a lame cow. A couple days ago, a thorn got stuck in her hoof, and she developed an infection. The farmer inspected her hoof for signs of healing and her body to make sure that she was eating enough. He then gave her a homeopathic treatment to aid in her healing. Additionally, as a preventative measure, he gave the entire herd homeopathic remedy in their drinking water.

The farmer excitedly showed me his new manure pit. All of the cows’ excrements are funneled into a tremendous concrete pit that’s about 50 feet wide. Very little is wasted on the farm. This manure is liquid gold. When the time is right, it is pumped back onto the fields, adding nutrients, texture, and microorganisms back into the soil. The fertilized soil is then ready for a new crop of alfalfa grass. It has been over 16 years since the farm was touched by chemicals. By using these sustainable farming practices, the farmer has brought an abundance of life back to the fields.

I am continuously honored to work for Miller’s Biodiversity Farm. It is my pleasure to serve both the farmer and our members. Many thanks to you for your patronage!

Last week, my family ended up with some sour milk. So... I decided to make some clabber (for those who may not know, clabber is raw milk that has naturally clotted or curdled). I divided the milk amongst two 1⁄2 gallon mason jars, topped them with a clean cloth, and secured the cloth with a rubber band. Then, I put it on the kitchen counter and promptly forgot about it.

A few days later, I remembered it was there. I had my 5-year-old inspect it with a spoon. The clabber turned out beautifully. Oh, the enzymes and beneficial bacteria had been very busy breaking down the proteins and sugars in the milk. It was quite solid, like a thick yogurt in some places and a firm cottage cheese in others. A nice crisp white at the bottom with thick yellowish fat at the top.

I poured the clabber into a strainer with the intent to separate out the whey and make a soft cheese (similar to ricotta) and maybe use some to leaven a cake (like people did before 1870, when baking powder was invented). It was so glorious that I needed to take a picture for the farm’s new Instagram. I held my phone in one hand and my 9-month-old baby on the opposite hip. As I attempted to maneuver and find the perfect shot, it only took a split second for my baby to stealthily grab the bowl and catapult clabber onto my counters, floors, fridge, stove, me, and herself. Yea, my kitchen was covered. It had even managed to penetrate the inside of my cabinets and splatter the carpet in the living room. As my 3-year-old describes it, “It’s like a volcano filled with clabber exploded in our kitchen.”

I stood there, shocked and covered with clabber. I thought, maybe this is good news. Maybe clabber is a fantastic cleaning product. I wiped my phone and googled it. No, it’s not. All I could find were ways to get the smell of sour milk out of your home. And, alas, I got to cleaning.

I don’t want to leave on a sad note, because it’s not all bad. As Thomas Edison said, “I have not failed. I've just found 10,000 ways that won't work.” Note to self: do not let a baby within arm’s reach of something precious and delicate (like clabber).

The positive is that I did have the other 1⁄2 gallon of gorgeous clabber that I turned into a delectable soft cheese that I served with sliced apples, the first of the season (fall is coming). I also used the whey to make a fizzy probiotic soda with apple cranberry juice. Another positive side effect was the many follow-up questions from my kids, which made us all learn a lot more about history and microbiology. And...you also got this sweet story for your newsletter.