Luann actually, the only master's degree from the anthropology department and the university? Nope. Oh my God. That's a good thing or a bad name. It's a rare degree. But thank you very much for inviting me here today and I'd like to introduce my friend. And the Hilbert had a member. And she is actually, I am not a native person. And so I always go ahead and tell you right off the bat that I am an archaeologist, the chef, and a food historian. And so my perspective is a little bit different than some folks here today who actually have memories and family history. My family history again, it's like Scott's Irish, Welsh, and so, you know, that's not what we are today. So what we're gonna do today is these are foods. I always tell people, archaeologists do the dishes. You don't have to tell us what you ate will tell you. Because remains you'd be the mountains and the seeds and the shelves. And so we actually can look at the material remains of peoples. And I actually became an archaeologist because of my interest in pre-history and realization that that was history, that it was never written and wasn't being told. And that archaeology was the window to understand those people's lives and all sorts of marginalized and under appreciated, under-represented peoples. And so I'm gonna go ahead and erase your food and it has meeting. I'm gonna give you a little bit of a talk about what? Some of the stories. Okay, so what we're gonna do today, this is where we're talking about sort of removing the European influence and looking at what the native peoples may leave before Europeans arrived. And so we're starting off today with one of the simplest and easiest way to cook corn, which is what's false, but not hot or shock red. And so it's a mixture of fresh corn and ground corn meal mixed with red beans, a little bit of sea salt, and a little bit of a spice, spice bush bearing. And so there's been a rapid and shock and base are like a dog bite. We also have today a, a mushroom niche. And so this is mushrooms sold in all indigenous herbs and spices. Many people have probably heard of soft cash, usually corn in Lima beans. And so what we're doing today is what we call the Three Sisters, soccer cash because we're bringing in the third sister. We'll talk about a little bit more detail, which is squash, which again was a very important part of an A1 through. So again we have that and then one of my favorite conditions animals. And so we also have a smoked turkey today and we're gonna go ahead and serve that may have been infused water. We also have an herbal tea and for dessert, we have what's called the blackjack or what job, which is like a very pretty and that's going to be served with back, which is a kind of work. And so that's what's on the menu. So I guess you guys come on up. I'm sorry. You have any questions and then I'll be able to answer you.