In our latest episode of the Plant Based On Fire podcast, Bryan sits down with Emma Levez Larocque, a registered holistic nutritionist, certified plant-based chef, and founder of Plant-Based R.H.N. Emma's journey into veganism and her dedication to promoting plant-based lifestyles offer valuable insights for entrepreneurs and advocates alike. Her story is not only inspiring but also filled with practical advice for those looking to make a difference in the plant-based community.
Emma Levez Larocque: A Lifelong Commitment to Veganism
Emma’s vegan journey began almost 30 years ago when she first learned about factory farming.
“There are sometimes things in your life that completely pivot everything,”
she recalls, reflecting on the pivotal moment at a PETA meeting that set her on a path of ethical living. This encounter not only shaped her personal dietary choices but also defined the direction of her professional life.
Emma’s early years were marked by a struggle to find the right balance in her diet.
“I got really sick after a few months of eating mac and cheese and grilled cheese sandwiches because I didn’t know how to do it properly,”
she admits. It wasn’t until she lived with her sister, who was also exploring veganism for health reasons, that she discovered the importance of a balanced plant-based diet.
Leveraging a Diverse Background for Advocacy
Emma’s career spans journalism, literacy, marketing, and communications, all of which have equipped her to be a powerful advocate for veganism.
“I worked as a journalist and a writer, wrote a number of books, and was involved with literacy,”
she explains. This diverse background has enabled her to effectively communicate the benefits of a plant-based lifestyle.
Her transition to a registered holistic nutritionist and certified plant-based chef was driven by a desire to provide credible, practical advice.
“I could probably help or influence a lot more people if I had some school behind me,”
she reflects. This led her to pursue formal education in holistic nutrition and plant-based cooking, allowing her to combine her passion for writing and education.
Insights You'll Gain From This Episode
Evolution of Veganism: Learn about Emma's journey from ethical veganism to embracing the health and planetary benefits of a plant-based diet.
Practical Advice: Discover strategies for transitioning to a vegan lifestyle, including practical tips on nutrition and cooking.
Communication Skills: Understand the importance of leveraging diverse skills to effectively advocate for veganism.
Community Engagement: Explore the significance of community support and the impact of local outreach programs.
Business Growth: Gain insights into how Emma grew her business through word-of-mouth, social media, and innovative programs like Plant-Based at Home.
Educating Through Various Mediums
Emma's business, Plant-Based R.H.N., has been a platform for her to teach nutrition and cooking classes. She also launched a YouTube channel, In My Plant-Based Kitchen, to reach a broader audience.
“I invite people into my kitchen. It’s very informal. It is so low-tech, but I’ve had a good response to it,”
she shares. This approach has allowed her to maintain authenticity and connect with people on a personal level.
Emma’s dedication to education extends beyond classes and videos. She has worked with organizations like the Vancouver Humane Society and has developed recipes and written articles to support veganism. Her recent initiative, Plant-Based at Home, involves conducting cooking classes in people’s kitchens, providing a hands-on learning experience.
Key Takeaways for Plant-Based Entrepreneurs
Follow Your Passion: Let your ethical beliefs and passion for plant-based living guide your professional journey.
Leverage Diverse Skills: Use your background and skills to communicate effectively and advocate for change.
Engage Locally: Build a strong community presence through local classes and workshops.
Innovate and Adapt: Stay open to new opportunities and adapt your business model to meet changing needs.
Stay Authentic: Maintain authenticity in your interactions and educational efforts.
Emma Levez Larocque’s journey is a testament to the power of passion and dedication. Her work in promoting plant-based living through education, writing, and community engagement is a valuable example for entrepreneurs and advocates in the plant-based community.
Tune into this insightful episode of Plant Based On Fire to learn more about Emma’s inspiring journey and practical tips for making a difference.
Connect with Emma today:
Social Media:
Website: www.plantbasedrhn.com
Subscribe to the Plant-Based On Fire podcast on YouTube or your favorite streaming platform today and stay connected with our ongoing exploration of the complex plant-based business world.
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Episode’s Transcript
Please understand that a transcription service provided the transcript below. It undoubtedly contains errors that invariably take place in voice transcriptions.
Bryan (00:00)
Hello everybody and welcome to Plant Based on Fire where we are talking about plant based businesses and your inspiring stories to thrive in our industry. I'm your host Bryan and the best way you can support our podcast is to please click that subscribe button down below. You can also let us know what did you love about this episode and suggest more awesome guests just like the one I'm about to introduce to you right now. So joining us today is Emma.
Levez Larocque I always say these French names wrong. Larocque, thank you. A registered holistic nutritionist, a certified plant -based chef, educator, writer, and she is the founder of Plant -Based RHN. Welcome to the show, Emma. Thanks for being here.
Emma Levez Larocque (00:33)
The Rock. That's okay.
Thank you so much and thanks for having me.
Bryan (00:50)
It is awesome. We are both members in the Sage Circle Alliance together. That's how we got connected. But I'd love to go like way back in the beginning here. So what initially sort of sparked your interest into veganism, I think almost what, 30 years ago?
Emma Levez Larocque (01:06)
Yes, it's been a long time. I don't really remember a time that I wasn't. Well, I started out as vegetarian and then went vegan. I actually was in university here. I'm dating myself. And somebody invited me to an environmental club meeting. And I went not knowing what I was getting into. And that meeting, you know, there are sometimes there are things in your life that completely pivot everything.
and that meeting I was actually put on by PETA and People for the Ethical Treatment of Animals who I had never heard of before and I learned about factory farming and that was what did it for me. I came home from that meeting and I said, okay, that's it. I can't participate in this. I'm gonna change everything, but I did not cook and I was like...
brought up on like so many people, meat and potatoes and you know, maybe a few peas on the side. So I actually got really sick after a few months of eating mac and cheese and grilled cheese sandwiches because I didn't know how to do it properly and I just was completely passionate about the animal aspect of things. But luckily for me, my older sister at the time, or she still is my older sister, but at the time she was...
going vegan for health reasons and was exploring all the health aspect of it. So she said, you're doing this completely wrong. So I went and lived with her for a little bit and got introduced to beans and greens. And I definitely, my diet, you know, it was a progression for me of figuring out the health piece. And that was the last piece to come to me. But, you know, cause once I'd figured out the...
you know, I figured out the animal piece, then I figured out the planet piece. And lastly, to me, I sort of by accident started having realizing that, wow, the way I'm eating is actually really benefiting my health. So that was how I got started a long time ago.
Bryan (03:12)
Awesome such an amazing story. Yeah, I think that's the thing people do struggle with this We don't we aren't taught, you know, like maybe 200 years ago You have to cook everything and do it all yourself and stuff and now we're spoiled with this fast food culture we live in so kudos to you for navigating that and staying strong when I'm sure life was very tough at certain times because of that, so So and then you've you've got a nice background in the journalism and
and communications pieces of this as well, right? So how do you take that background and that influence and help educate even more people about veganism?
Emma Levez Larocque (03:52)
Yeah, well, I didn't always work in this area. I worked in as a journalist and a writer. I wrote a number of books that were more, you know, photography type books, local books here on the West Coast of BC where I live. And I was involved with literacy and that was where my training was and sort of anthropology projects. And I probably, I don't know, this story will...
probably sounds so familiar to so many people, especially members of CSA. I had a friend who had cancer and I was trying to tell him, you know, there's so much you could do because at that point I had realized some of the health benefits and there are some things you could do and he didn't, he just kind of said, well, that's your opinion. I don't really, you know, my doctor's not telling me the same thing. So I'm going to listen to my doctor.
He eventually passed away and it really, again, was kind of a pivotal moment in my life where I thought, you know what, I could probably help or influence a lot more people if I had some school behind me. So at that point I went back to school, I became a registered holistic nutritionist and at the same time I did my chef training because I thought, you know, it's all very well to tell people, you know, this is what you should do, but it's a whole other.
game if you're able to share strategies with how to do it and how to make it easy and practical and tasty. So, and I was really grateful I did that because at that point I don't know if I'm even asking me answering your question.
Bryan (05:26)
Mm -hmm.
No, no, that's that's you are because it's that evolution of how how do you bring people to educate about that? I mean, it's one of those three pillars that you mentioned in the beginning. But then it's also like, you know, the journalism and communication pieces of the puzzle here. And in order to do it the best way possible, you really went back to school for some more couple of things to teach them even more. It makes total sense.
Emma Levez Larocque (05:41)
Yeah.
Yeah, and then when I started my business, I was teaching classes and doing nutrition classes as well, but I'm a writer, like that's what I love doing. So I also brought that piece into it. So I was still writing articles for my own blog, for other blogs and online publications for, I still do some work for the Vancouver Humane Society. So I still find that to be a really valuable and more recently sort of scripts for things because.
Bryan (06:18)
Mm -hmm.
Yeah.
Emma Levez Larocque (06:25)
you know, online and video is becoming so big. So it's still such a passion of mine as well as educating through writing and reaching hopefully further afield because where I live, I have a limited reach in person because my classes, you know, I have between 12 or 25 people in them, but which is...
Bryan (06:44)
Mm -hmm.
Emma Levez Larocque (06:52)
amazing and that's very powerful to be able to connect with people in person obviously but it's also really I think important to me at least to try and reach a little bit further afield as well and I do that with my writing.
Bryan (07:06)
I love it. I love it. And so what helped you, I mean, your story at the beginning definitely helped set the stage for your path here, but what inspired you to start the plant -based RHN?
Emma Levez Larocque (07:21)
Well, I wanted to do something with all the information I had. Although I came to the whole lifestyle through my passion for animals and my, you know, horrification with the factory farming system, and I started to realize that I live in a community that there's a lot of, you know, it's a bit of an older population.
Bryan (07:36)
Mm -hmm.
Emma Levez Larocque (07:50)
So I have some friends who are, one is a teacher at the local high school and one is a local physician and they're vegan and plant -based. And so I kind of got together with them and I do some work through both of those venues, but, or I have in the past, I'm not currently doing anything, but I start to realize that there was a real interest in that locally.
in the health piece of it because people were starting to get to the age where they're experiencing the lifestyle diseases. So that was how Plant -Based Arachnid started and I started trying to reach people that way.
Bryan (08:34)
And it's just so it's so awesome to hear that because like the top the top 10 killers of things of humans in the United States, in my opinion, seven or eight of them are chronic diseases that can be managed through a plant based diet in some way, shape or form. I mean, there's definitely genetics and some things that are at play there, but good majority, a well balanced diet and some decent some light exercise. And you can change the the
body in amazing, amazing ways. So that somehow all magically led you to in my plant -based kitchen, right? Because I've seen a little bit of that. And for those that are new to it, how do they find your channel and what kind of content do you focus on?
Emma Levez Larocque (09:22)
Yeah, so when COVID hit, I was obviously not able to teach in person anymore. So this sort of evolved. My business has been an evolving project. And I actually started an online support network group, which was sort of launched or lodged in the Teachable platform. And so every week I did cooking demos and I had about
Bryan (09:34)
Mm -hmm.
Emma Levez Larocque (09:51)
400 people go through that program over the time I ran it for a two -year period. And I provided recipes and so on. And so I did these cooking demos and then I did nutrition classes and it was all online and that was wonderful. And I loved that and it kept me in the game during the pandemic and it gave people something to do and still another way to inspire people. But after the pandemic sort of happened,
I was sort of winding down. I just decided, I'm not sure, I'm still trying to figure out a way to make the in -person classes really sustainable. So I kind of, I got to a little bit of a place of burnout, I would say. And I decided, you know what, I think for now, I'm just gonna put myself out there. I'm just gonna do something completely free and just, I wanted to still share.
Bryan (10:38)
Mm -hmm.
Emma Levez Larocque (10:49)
the knowledge that I have and hopefully some inspiration and excitement about the lifestyle and the ways to do it. And I also wanted to start incorporating a bit more information about the planet aspect and the animal aspect, which I hadn't really incorporated up to that point. So I started in my plant -based kitchen as a, because I like watching YouTube, I'm a knitter and I was watching this.
knitting channel that is just, you know, this knitter that I like and she just sits down and she's knitting and she's chatting and I thought, you know, I can do that. I can do that. And so I based it on what I was doing in the online networks group. And so I invite people into my kitchen. It's very informal. It is so low tech, but I've had good a good response to it. And I still definitely figuring out the YouTube thing, but it's it's a fun, easy, weekly way to just reach out to people.
Bryan (11:27)
I love it.
I love it. Yeah. And so like for those that are watching this to get the tips and the tricks on how to get started with their business and stuff. I mean, it's that it like you have this passion, you know where you want to go with it. And it is these little bits of twists and turns and in your journey and experimenting and seeing what works and what doesn't work. So kudos to you for jumping in on that. It's daunting. It's been daunting for me to just say, look, I'm going to get in front of the camera.
And I'm gonna do this and take a crack at it. So I commend you. What have you seen from jumping into YouTube and social media and how has that changed the way you interact with your audience or impacted you?
Emma Levez Larocque (12:30)
Well, I used to do probably quite a bit more on, you know, the social media channel like Facebook and Instagram, that kind of thing. I still have those channels, but I kind of got, and that was part of my burnout process. I got a little bit discouraged with some of the toxicity on there. So that was one of the reasons I went over to YouTube because I thought, you know what, I can just go and do my thing there and then whoever it resonates with.
Bryan (12:44)
Mm -hmm.
Emma Levez Larocque (12:59)
can check it out and that's exactly what's happened. So I don't have a huge following, I think I have 1 ,300 followers or something like that or subscribers, but what has happened is it's speaking to people who like the way I deliver information. I get quite a lot of emails from people saying, I really just like this sort of easy...
way you deliver information and asking more questions. So it's become a bit of a lead generator for my business. I do some one -on -one consulting still and that kind of thing. So, sorry, I don't remember what your original question was. I keep getting distracted.
Bryan (13:38)
No, no, that's okay. I mean, it's where we're going with is like the impact of it. But the question is, is still in my mind, like, you know, when you when you align, you know, the passion and where you feel like you need to go with your your life, your career, your aspirations and stuff, and then you do these other things like I certainly hope this channel helps inspire people to reach out to me for some maybe some business tips and coaching and those kinds of things. But at the same time, like I enjoy just
chatting with other business owners and figuring out how they've navigated this thing and building the connections from that angle. So whether it turns into leads or not, it's still me learning and growing myself. It's still me pushing the envelope and showcasing it out there. And I think in a bigger way, if something that you and I say helps inspire somebody else to either start a business or go plant -based or go volunteer at the Humane Society, whatever it is.
Emma Levez Larocque (14:19)
Yes.
Bryan (14:36)
they can have a meaningful impact and all of our little butterfly wings turn into a giant hurricane, we hope. So I think that's the big thing. Yeah.
Emma Levez Larocque (14:44)
I think that's so true. Yeah, I really believe that and I've seen that in every aspect of my business over the years. You know, there are obviously times once in a while that I feel, you know, I have felt, I don't know if anybody's even, you know, really hearing this or if they're going home and actually doing anything or, you know, I feel discouraged. And then...
Bryan (14:52)
Mm -hmm.
Emma Levez Larocque (15:07)
It's like the universe is listening because then I get a message from somebody saying, you know what, you changed my life or whatever. And this is why most of us who are in this business do this, right? And so I think that I, like you, I'm just very much about trying all the tools and seeing what feels right to me. And yeah, and I've really enjoyed YouTube in terms of just the ability to
Bryan (15:10)
Yeah.
That's right. Yeah.
Mm -hmm.
Emma Levez Larocque (15:37)
just put my authentic stuff out there and not have to get too fancy. And I'm not, like I said, I'm not, I certainly get more involved with the editing and all of that stuff and maybe that will happen over time. But right now it's just an easy way for me to share my passion. And that really is to me the most important thing is just no matter what else I'm doing in my work life, because I do still work in communications.
Bryan (15:41)
Yeah.
Emma Levez Larocque (16:05)
I feel like it's a way for me to offer what I have inside of me that's so important to me to share with the world. And if it touches somebody, then all the better.
Bryan (16:17)
It definitely does. I am confident of that. And I think we all should learn a little video editing, but at the same time, I think AI is gonna help us with that in the next couple of years. So what do you think, have some of your key strategies that have helped contribute to some of your business growth throughout the years? Is there any key moments that you're like, more people should do this and it'll.
Emma Levez Larocque (16:43)
in terms of eating plant -based or in terms of the business.
Bryan (16:45)
No, no, just like growing your business, you know, you start, you have, I have zero clients today. How, you know, there's been these inflection moments of, you know, getting to the, to the class size that you're looking for and stuff. Has there been any, any magical things that you wish other business, business owners knew? Like try this tip or trick out.
Emma Levez Larocque (17:05)
You know what, I think, and it's funny because the work that I've done in communications, I work with a lot of, I actually worked with an alumni association for where I went to school. And so a lot of our supportive grads is about helping them to figure out how to market their businesses and so on. And I worked for Vegan Mainstream for a while, which is a marketing, vegan marketing company. And so I've heard all the things, right?
and what you should do and what you should be doing and what you need to do to grow your business. And of course, we all get inundated with that information on social media and so on. But honestly, what I've taken away from it, and I'm probably not the person to give this information because I'm not like a big, huge business star. But what I would say is for me is that you need to do what resonates for you and what feels right to you and what feels comfortable to you. Because if anybody can tell you, well, you should be publishing on social media.
Bryan (17:46)
Yeah, yeah, yeah.
Emma Levez Larocque (18:01)
you know, five times a week, or you should be doing this, or you should be doing that. But if it's not comfortable for you, then it's not the right way to reach your audience. And I know lots of practitioners who have, who have actually have no online following at all. What they do is connect one -on -one with people, and that's good for them. And, you know, they grow their business by word of mouth, and they, so I don't think there's any one right way to do it. And for myself,
Bryan (18:03)
Mm -hmm.
Emma Levez Larocque (18:28)
the way that most of my business has grown locally through word of mouth for sure, but I live in a small town. So that's, you know, it's maybe easier in a small town than a big city, but and I have used social media. Certainly Facebook has been a wonderful free way to get information out about my classes and now YouTube. So I think really just staying open and listening to yourself and what's not going to make you feel too overwhelmed and just
Bryan (18:38)
Yeah.
Emma Levez Larocque (18:58)
but feels exciting to you and inspiring and gives you something new to learn. Yeah.
Bryan (19:04)
I love it. Yeah, no, some great little pieces of advice there for sure. I want to take it back to the RHN portion of this a little bit, because I'm doing all this to try and help more men become plant -based. I help run the Real Men Eat Plants support group and podcast, and that's the bigger thing. And so I'm curious, like, what is your typical makeup of some of your classes? How many men versus women?
And what do you think has been some of the tips or tricks that you've imparted to some men to help them give up the bacon and join us on this plant -based side of the fence?
Emma Levez Larocque (19:41)
I am very in awe of what you're doing because my clientele for sure are probably 90 % women. I do get a few men in my classes. And what I would say is that sometimes when there's a health issue, men, you just never know who's going to be open to change, right? I have had some of the most unlikely characters make a really drastic change and see amazing health benefits because of it.
Bryan (19:45)
Hehehehe
Mm -hmm.
Mm -hmm.
Emma Levez Larocque (20:11)
So I think that the more, like definitely women are the ones who come to my classes because still they tend to be the ones who are cooking for their families and I don't know if they're more open to it.
Bryan (20:24)
Mm -hmm.
But I feel like they're still cooking. I don't I mean, it's a stereotype. I hope we're splitting that duty a little bit. But like, if the women are cooking the steak and then eating plant based themselves just because the guy wants to like, I feel like we need to draw that line in the sand and say, Look, I'm not cooking that anymore. If you want it, you can cook it yourself. Otherwise, you're eating what I made. Right? So those little tips and tricks. Yeah.
Emma Levez Larocque (20:42)
Absolutely.
Yeah. Yeah. And I see both. I see both of that. I honestly don't know that there's an easy answer to that yet, but I obviously depends on the person's the relationship because I do see women who do that. And I do see men too, who I have had a few men who've come and said, this is the way we need to do this. And let's do this together, which is awesome. And I love seeing that. And in fact, when I do consulting with people, that's what I encourage is for them to come together.
Bryan (20:59)
Mm -hmm. Yeah.
Mm -hmm. Yeah.
Yeah.
Emma Levez Larocque (21:16)
and talk about it together because it's so much easier as a family change, as a, you know, or as a couple if your kids are already gone, then it is for one person to be saying, I wanna do this. And of course, then you're gonna see the benefits as a couple too, right? So I think, yeah, the piece of addressing men doing this too is so, so important and...
Bryan (21:33)
Yeah. Yeah.
Emma Levez Larocque (21:43)
I think the more we can encourage men to get involved, the better. And you're right, there's so many stereotypes of, but it is changing. It definitely is changing. I tell you, when I first went vegetarian, nobody even knew what vegetarian meant. I lived in Yellowknife and I remember going out for a meal and saying, going vegetarian, they're like, what's that? And now it's so different and we're getting there. And it's because of work of people like you who are.
Bryan (21:54)
Yes.
Yeah.
Emma Levez Larocque (22:12)
who are encouraging men to look at this as well. And there's so many benefits. Yeah.
Bryan (22:17)
Yes, so many benefits. I can list them all off. But obviously, go join one of Emma's classes if you're a single vegan guy, because you'll not get out of the park on that front. What?
Emma Levez Larocque (22:21)
Yeah.
Well, and the men who have joined my classes, I've often had like a ratio of, you know, a full class when I was doing the full cooking class, we do like sort of appetizer to dessert. So we had about 13, 14 people and we'd have two men and they'd be like the stars of the show. Everyone just loved him, loved him so.
Bryan (22:41)
huh.
Exactly, exactly. What future plans do you have? Any exciting upcoming projects that you're really looking forward to?
Emma Levez Larocque (22:57)
Yeah, well, I actually just, so like I said, I'm trying to navigate how to do cooking classes a little bit differently with the cost of food right now. And the energy that I was putting into these full cooking classes with a maximum of 13 people, just sustain, like sustainability wise, it wasn't really working in a way that I could keep it going, but I.
Bryan (23:08)
Mm -hmm.
Mm -hmm.
Emma Levez Larocque (23:24)
have people asking me, I wonder when are you starting your classes again? So I've just launched a program called Plant Based at Home, which is actually going into people's kitchens. They gather the people, then we do a cooking class there. It's a flat fee for me. We use their kitchen, so it's better for them because they do the shopping, they have experience of having to find the ingredients, and so it's a whole learning process extending past the class.
Bryan (23:51)
I love it.
Emma Levez Larocque (23:51)
So I've just started that program and I'm excited about that. I'm getting, like I said, getting back into the one -to -one consulting. And then the other piece of it is I'm really excited about, I just did my first live event, which I had about, I think, 22 people in, which was called Healthy Planet, Healthy You. And so it was demos and I did it differently. It was...
really well received and it was awesome because I also talked about the other pieces, the other reasons and that I think to me was one of the things that was not really sitting well because I'm so passionate and that is the why and despite the fact that people come to plant -based eating often I would say for the health benefits the reason they stay is for the other reasons they have to find it's not just
Bryan (24:29)
Mm -hmm.
Yeah.
Emma Levez Larocque (24:45)
because otherwise it's a diet, right? It's not, you don't connect with all those other lifestyle things that like I experienced directly, I had super bad health problems and then I figured it out because I was so passionate about, I was like, there's still no way I got it, I've got to figure this out. And I think that, so for me bringing that, those other aspects into it are really important. So I'm going to continue to do events like that seed events to try and.
Bryan (24:47)
Right. A lifestyle, right. Yeah.
Mm -hmm.
Right.
Emma Levez Larocque (25:15)
reach out to people and I'm going to continue with my YouTube channel and I'll probably do some online stuff too so that if people, I've had a few people reach out and say you know I'd love to do something but I'm not in your area so can we, so yeah I'll probably offer some small group consults or something like that. Yeah.
Bryan (25:32)
Very cool, very cool. What can we do as a community to help you? What's the best ways to get in touch?
Emma Levez Larocque (25:40)
I think I have a newsletter and that's probably how people can keep in touch with what I'm doing and find out about any offerings that are coming up. And yeah, just subscribing to my YouTube channel, I always appreciate that. Yeah.
Bryan (25:56)
Yeah.
And so where do we find those YouTube channels? What's the handle we're looking up?
Emma Levez Larocque (26:04)
It's in my plant -based kitchen.
Bryan (26:06)
in my plant -based kitchen. Awesome. Well, Emma, it has been a pleasure chatting with you. I hope you come back on the show when you launch any new programs and tell us all about them. It's been a pleasure talking with you about all the exciting stuff you have going on.
Emma Levez Larocque (26:23)
Thank you so much, Bryan, and thank you for the wonderful work you're doing. I look forward to following what you're doing as well with this podcast and your work, and I will definitely be sending people your way as well. Thanks.
Bryan (26:34)
Awesome. Well, that is all the time we have for this episode of Plant Based on Fire. Thank you so much again, Emma, for joining us, sharing some insights and experiences with our community. Until next time, everybody, keep the fire burning.
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