Announcer: Welcome to behind the mic presented in part by CAPS, the Canadian Association of Professional Speakers. This podcast is dedicated to recognizing excellence in speaking through fascinating stories and interesting conversations with the people who make the speaking world come alive. Now please welcome your behind the mic hosts, Roxanne Durhodge and Carl Richards.

Carl Richards: Welcome to another edition of Behind the Mic. My name is Carl Richards and my lovely host Roxanne Derhodge. Again for another edition of a fantastic episode with another great guest. Roxanne, who are we talking to today?

Roxanne Derhodge: David. David, welcome, welcome, welcome. He's talking about something that I think I might I would pay lots of money to talk about cheese. Lots. And, you know, the last weekend was it two weeks ago?

Roxanne Derhodge: Yeah. I was able to have dinner with David. And guess what we ordered? Amazing cheese. Cheese.

Roxanne Derhodge: And he guided us through it. So let me tell you a little bit about David, and we'll get right into it. He's had over twenty years of hands on experience leading his own Canadian cheese education and distribution business. He's worked closely with cheese masters, master cheese makers, Canadian dairy farmers from coast to coast, and he is out west. And today, he's passionately shares his expertise and love for the art of tasting, pairing, yum, and celebrating world class Canadian cheeses of every kind.

Roxanne Derhodge: He's a cheese ambassador, so we know that of him around our world of Capps. He's dedicated to inspiring others to appreciate the vital role of supporting Canadian cheese makers and dairy producers. David, welcome.

David Beaudoin: Thank you so much for having me. Roxanne, Karl, it's such a pleasure to be here with you.

Carl Richards: David, we are super stoked that you are here. I would ask what led you to cheese, but I think that's an obvious thing. What led you to everyone loves I don't know if many people that don't like cheese. It's a thing. But seriously, what was it that led you to the world of cheese?

David Beaudoin: Well, I did not know I loved cheese that much until I moved to Western Canada. And that was actually, believe it or not, twenty years ago. And then now that means I lived pretty much here in Western Canada as long as I grew up in Quebec City. So it's like, oh my goodness, life goes by so fast, just as fast as a slice of cheese will go when you put it in front of someone. Yeah.

David Beaudoin: When I moved out here, actually the first thing that happened is I went to a cheese factory and it launched my appreciation of what I had back home in Quebec that I did not have out here. So then I started going cheese factories to cheese factories to discover what they had. And then upon my return, I stumbled on a cheese factory in Armstrong, BC that had cheese curds. And they were orange and they were refrigerated, which is two sacrileges in Quebec. So I took them and drove sitting on it the whole way so it would get warm and squeaky.

David Beaudoin: Goodness. I shouldn't say that. It's just funny, though. But, and then when I got home, they were nice and squeaky, but they were not quite the same as what I was used to. So I went back to Quebec, worked with a few cheese factory, came back to see the owner, and I said, I don't want you to hire me.

David Beaudoin: I want to start my own business, and I'm gonna make you the best cheese curds in Western Canada. And that's kind of what I did. And then I took the lead of the cheese plant, and then I worked with master cheese makers, started making cheese, improving the process, creating bagging process, using, working with like the young teens that had challenges in school nearby. And then they became I became their mentor. They became my friends.

David Beaudoin: And we bagged cheese. And then I delivered cheese all throughout the Okanagan Valley. And oh, there's so many challenges along the way. I have a list of things that makes this business so crazy. And there is no money in it, but I keep going because there's a deep feeling that I need to keep doing it.

David Beaudoin: And yeah, it just grew. And then, and then a lot of things happened in between and I became the Canadian Cheese Ambassador. But the love of cheese, the love of life, because cheese is milk and milk is alive and it's amazing. And it is a powerhouse of protein and vitamins. There's just nothing like real milk.

David Beaudoin: And when you ferment it and turn it into cheese, you can preserve that amazing food that is milk. And you can keep replenishing your bones with calcium and vitamin D so that you absorb it. You help with not going through, well, or help with osteoporosis over the years because it's a big thing also in Canada and the world. So you need calcium. If you body build, all you need is like just cheese after you've exercised and you just, it'll just give you all the protein you need.

David Beaudoin: And the happiness that it brings Because there's amino acid that when you eat the cheese, especially like aged longer, and there's the tyrosine that comes through those crystals or calcium lactate. And then when you chew on it, they're flavor bombs, but they help bring more dopamine, which is the center for pleasure. And, yes, some people say it's addictive, but be it. Be addicted to cheese. It's a good addiction to Okay.

Roxanne Derhodge: The only thing we missed about this podcast is as you're talking about it, I'm salivating, and you should have sent Carl and I some cheese.

David Beaudoin: So That's right.

Roxanne Derhodge: Appreciate that complete epiphany that we just revisited again in our palate.

Carl Richards: I thinking really. A great masterclass in cheese, but where are the samples? Gosh,

David Beaudoin: you guys are too far because there's a lot of samples here, let me tell you.

Roxanne Derhodge: I can imagine. Now you're going out there and you're talking about something, to your point, that makes a lot of people happy. What got you on that path to engage in the way that you do? You're so lively. I was so fortunate to spend some time with you two weekends ago and to get to know you better.

Roxanne Derhodge: What kind of gave you that oomph to present the way you did through your career and end up being kind of the cheese ambassador?

David Beaudoin: Yeah. So the key for me, in the end, I've made lots of cheese, but put me in a cheese making room. I love the process. I love the fact that you transform a life product into another life product that like sustain people. And it's all amazing.

David Beaudoin: I love life and cheese is life for that reason. But the truth is, I'm an entrepreneur and I love to create things. I love art. I'm an artist and I do lots of different flow arts and DJing and music, connecting people together. So you put me in a cheese making room for like eight to ten hours making cheddar and like your hands like doing giant dishes all day and cleaning vats and pots and it's just not for me.

David Beaudoin: I meant to be like in with people and connect with people, like sharing my love of life and connecting at the heart level. And so, all my life, actually, since I'm 12 years old, I was like in middle school, even though we don't have middle school in Quebec, but like we call it second d'Heron. It's the first after grade six, grade 13, I guess, seven. And I was fat, short, long hair, hiding myself. And just, I saw that guy on the stage and I'm just like, I want to be like him.

David Beaudoin: He was like graduating. And by the time I was grade, what, eight, nine, 10, 11. But yeah, I'm just like, I was on the stage and I was like doing all the cool stuff and I loved it. So I wanted to become a radio host and that did not pan out at all. So I became a ski bum, moved to Western Canada, snowboarded every day, learned English, doing housekeeping, worked really hard at it.

David Beaudoin: And I was the best housekeeper of the place. And from there, I just went back home to Quebec and started studying in English at the only English college so I could write properly and speak properly. And then I became president of the student association, organized the biggest party, started a radio station for the whole community. So I was reading, going dream after dream to accomplish all the things that I love to do. So then I became really my gift is to manifest.

David Beaudoin: Like I'm a master manifester of my dreams. And so after that, I wanted to travel the world. So I went on cruise ships and worked for cruise ships companies, and my goal was to become the employee of the month. So I got it, like, within a year, and that had never happened in the story of Royal Caribbean that a cruise director staff would get that. So then I accomplished my goal.

David Beaudoin: So then I'm just like off ship and now I can speak properly, write properly, move down here, started my squeaky cheese business, and it just kept on going from there. Goodness, that was a big answer, wasn't it?

Carl Richards: But such an amazing journey and such an amazing story. And I like how everything you've done, you've brought your passion to it. And I think that's crucial to bring your passion to it. I think our language explodes, our ability to communicate explodes when we're bringing our passion forward like that. Speaking of language, and speaking of cheese, would you say cheese is in a way a language?

Carl Richards: Because it communicates in different ways on our palates. And if you can

David Beaudoin: I love it? Yeah. This is such a cool thing to say. It's something I've never said, but maybe I'll use it in the future. It is a language.

David Beaudoin: Cheese is like no other food. When it's done in harmony with the animals, and they benefit from us helping them, and we benefit from them as well in a health standpoint. Cheese is such, it's built almost demonized. All fat is bad and all, oh, you cannot have too much because there's calories to it. And there's like saturated fats.

David Beaudoin: It's just the list goes on. Oh, lactose. It never ends because anything good, there's always someone to just try to want to wreck it or someone that can make money if they take that pie out of it. And because there is such a big industry in every country in the world because it's the powerhouse of nutrients, Really. So, gotta attack it a little bit in order to get out of like maybe something out of it.

David Beaudoin: But the truth is, yes, put it on your mouth. Put it in your mouth. Some will be like too much for your palate. Some will be nice and gentle. Some will be creamy and delicious.

David Beaudoin: Some will be sharp and just hit you right where you need it. And it's actually about the smell and all the aromas that come to it. Sometimes it reaches you before you even look at it. It's just cheese's magic. And it is one of the best food to gather around, tell stories.

David Beaudoin: Whether it's the story of, hey, there is a mummy that was found over five thousand years ago, and that mummy was buried with the things they loved the most. Guess what it was? Cheese. So it's, I hope it's not the cheese that killed that person, but it's like, it is magic. There's just so much to it.

David Beaudoin: It's like kept full empires being able to conquer more people. Now that I believe in it, but you know what? It was the sustaining food for the Roman Empire. It became like the thing that's like they offer to gods. Like cheese has an amazing history.

David Beaudoin: So whether we have like vegans, we have vegetarians that eat cheese, we have people that are cutting it because they believe it's not good for them. That's okay. It will not disappear. After the fashion is passed, it will still be there because it is, you cannot replace it. Milk is an amazing thing, especially done in harmony with nature and the animals.

David Beaudoin: And in Canada, we're one of the luckiest country because we have the, some of the highest standards of milk in the world. We are one of the most sustainable in the industry, in the world milk industry. All the countries are looking at our, the way we do things here in Canada, and they want to replicate it. So we're ahead of the game. There's no growth hormones giving to our animals.

David Beaudoin: It's illegal here in Canada. We're one of the only country like this. So it's amazing. There's so much. I'm just can't go on

Roxanne Derhodge: the enthusiasm. So I'm gonna ask you, like what is the day as an ambassador of cheese? What does a food, like a cheese ambassador, do? Run us through this because I'm like, I'm about to quit being a speaker that speaks of resilience, and I want to speak about cheese now. Tell me what you do to spread I mean, you're so passionate, David, but what do you do in your world to promote all these amazing things that you're sharing with Carl and I today?

David Beaudoin: I am just myself in all truth, And people ask me, how are you so passionate about cheese? I'm passionate about life, and cheese is life. So it's super simple. It's my medium to connect people together. I love sharing moments, stories, and listen to people's stories.

David Beaudoin: And cheese is one of those. Wherever you travel, you have a story with a cheese or a smell or those are the things that we remember. And when you travel, you can bring back a taste of a place, a taste of the terroir, but also it's all the skills. It comes from the earth and then it's the skills of the cheese makers. And there's just so much to it.

David Beaudoin: But to go back, because you had two sides to your questions. There is the passion and what drives me, but that's a lot of the connection. And your first part of the question, if you can remember what it was.

Roxanne Derhodge: Is like, what do you do? Like, what do you do with this passion? Are you coaching? Are you speaking? Are you consulting?

Roxanne Derhodge: I know some of this, but for those that are listening.

David Beaudoin: Yeah.

Roxanne Derhodge: Tell them what you

David Beaudoin: So many. So, in September, my month is taken for training all the federated co op in Western Canada because they're from the Prairies all the way to Vancouver Island. And they want their staff to understand cheese. So and Canadian cheese so that they can sell more Canadian cheese and support our people. And so I'm going to train them about understand every type and category of cheese and all that goes into it, the types of milk and everything so that they feel like when there's someone coming for cheese that don't know about it, then they have the knowledge for it.

David Beaudoin: And in collaboration with one of my great partners, Dairy Farmers of Canada, then we can build a training for them so that after they have staff roll over, then they can re educate the staff so that it's a continuous thing. That's one part, but I do events as well all over the country for corporations that want to just like break loose from always being bombarded with information, new information, because when you do conference, you're there for learning. So I bring them learning about connecting to themselves, connecting with each other, and understand a food that brings everyone together better. And also to support our people because there's so much myth and misconception that I can bring that to light for them to understand better. And when they eat that piece of cheese that's super high in butterfat and creamy and delicious, they're not thinking, oh, I shouldn't eat this.

David Beaudoin: They think, oh, this is gonna be so good for me. And that's right the beginning of health right there. And you feel good when you have it. And all that beautiful saturated fat that will not give you heart attack and heart disease or high cholesterol, because it's needed, then you know it and you enjoy it fully, knowing it's sustainable and, oh gosh, there's so many aspects to it. And so that's another part.

David Beaudoin: I do lots of wine and cheese pairing, beer and cheese pairing, like coming up and going to Alberta, the first cheese festival in Alberta at Silver And Star on June 28. Then right after that, it's another beer and cheese fest in Maple Ridge at another cheese maker. And there is, gosh, like my list of event is nonstop. But now we start to export as well. So I went to Hong Kong to present Canadian cheese in front of an audience that is not necessarily used to this, but they love it.

David Beaudoin: So I take an Avonlea clod bound cheddar, for example, cut the top off, carve a bowl in it and then I just shred a little bit and then I make instant ramen and they're hot, a little bit of that hot water. Sometimes I flame some whiskey inside of it to make the cheese sauce and then I mix it all together and serve them what they love most right now that's super in fashion, instant ramen, but it's the heavenly club bound cheddar that's made in Prince Edward Island. Flavor and then fresh herbs or some other cheese that I do. And I'd use their chili flakes to it because they're it brings their culture into our cheese and they're looking for the best quality of milk they can find. And we have it in Canada.

David Beaudoin: So I'm just like offering them what we do best and then connect with their culture and it's such a give, give. And then I learned that they love blue cheese, but they really don't like it in the morning. I just couldn't get a piece of blue cheese out in the morning. Yet, give it to them at 3PM when they're used to stinky tofu and things like that. My goodness, the lineup for blue cheese was lined up like crazy.

David Beaudoin: And I'm there educating them on cheese. I have translators as well and we're just going. And I have a mass amount of people in front that want cheese. And lactose, they have no problem with it. When it's good cheese, there's so many cheese that have no lactose in it or traces that are not recognizable by the body.

David Beaudoin: Any Swiss gruyere, Swiss menthol, plus now cheese makers do add enzymes like lactase into the making so that you end up with cheese that have absolutely no lactose. It's not a problem. Plus, you don't want to cut it off because if you do, then you stop producing lactase yourself. And lactase is what makes us break down the lactose. So I'd say about seventy five percent of lactose intolerant people can eat cheese absolutely without issues in many styles of cheese.

Carl Richards: I've seen one of your cheese presentations actually at a CAPS convention a couple of years ago. And I love how you weave in different stories just like you're doing today on this recording. So I love how you do that. Where do you get the stories from? Is it research?

Carl Richards: Is it passion? Is it a bit of both? How do you weave in those stories?

David Beaudoin: I'd love to tell you I'm a nerd. I would love to tell you I'm a nerd, but my intelligence is more emotional. So it's very interesting. No, I'm actually super intelligent, like in so many aspects, and I'm beautiful, I'm amazing, and yeah, that's what I

Roxanne Derhodge: have All to tell the

David Beaudoin: all Exactly that, yeah. But I was really good in school when I wanted. When I put my heart into something, I excel above everybody, but I need to have my heart set onto it. If my heart is not there, I'm not gonna do it. So, I just use that to, wow, lots of hands on cheese making from cheese makers that have learned from smelling milk and they know exactly what challenge they're gonna have.

David Beaudoin: This is the old school cheese baking. They didn't use pH meter, they used acid testers. So it's completely different, way less accurate, but they didn't even need it. They knew exactly when to add every element to the milk. They knew exactly how to increase the heat so it would be perfect.

David Beaudoin: They knew when there was too much organic matter in the milk that they were fed too much alfalfa or whatever. They were insane. They were master cheese makers because they knew their milk so well. So I've learned from those people and then I learned the science as well behind it. Then I ran cheese plant.

David Beaudoin: I ran like competition of cheese understanding how to grade cheese with those master cheese makers. And I actually leading a cheese plant, I touched the marketing. I touched all the aspect, the distribution. And having my own cheese myself that's fresh cheese, I needed to understand how to bring it to store, work with the inspectors that have no idea what they're doing. Because really, if you look at the world, in France, and everywhere in the world that I've been making cheese for thousands of years, Goodness, they kept reusing the same mold without washing them because the bacteria on the wood or on copper were actually like becoming a colony that would make the cheese better time after time.

David Beaudoin: And but they were kept in a good way and people were clean in their way. But it was natural and it worked amazing. It's just life. And once you sterilize everything, then you open a plate for things to be bad bacteria to be thriving as well. When you have strong, bacteria, they help get rid of the bad bacteria.

David Beaudoin: But not to say that, hey, you can use any mold and just keep it forever, and that's what's gonna happen. You need the proper tools, And copper vats were illegal here. Now there's cheese makers that have them because they're they went beyond this. And we couldn't wrap a cheese with spruce bark like Maldon in France. Well, we can import those cheese but we cannot make them here.

David Beaudoin: So now we have cheese makers that just fought with the inspectors and proved that there's no bacteria growing on that wood. So there's just Oh my goodness. Did I go on the tangent again?

Roxanne Derhodge: No, but And I think it's I really appreciate. We I can speak for myself, the end product you're enjoying. When we had dinner the other day together, everybody was like silent and just every morsel there was sounds. And then we were like, okay. So just you order for us because it's the appreciation and the processes sounds absolutely amazing.

Roxanne Derhodge: So much is involved in it. So hearing that the back end of it is amazing. Now you've been speaking a lot, and I'm gonna say, like you said, you saw that person graduating, and you decided you wanted to be more like that person that was graduating. And then you just kinda followed something you loved. So tell us how this passion grew in speaking and what you've been doing to kind of get the word out there.

David Beaudoin: Yeah. I just had it because I know I'm a people person. It's not the ego at all. I was flattering myself, but I learned something is if you don't throw yourself flowers, who's gonna do it? They might throw the pot at you because they want to do what you do.

David Beaudoin: They think just being on the stage is so easy. A day in my world, I just did a presentation yesterday in Vancouver, but for a 150 people and that took me three days. I have to prep all the accompaniments, all the cheese, but each plate has so much intention to it. Everything is paired together meticulously. So you were asking before how and it's learning to work with the best chefs in the world that teach me information, with the best cheese makers in the world that teach me information.

David Beaudoin: And I'm just soaked up because I love learning, but in a different way than just reading a book. But yet I read books as well, so I get that knowledge. But the key is with humans, people that have that experience. And now I have that experience and I have a huge book of knowledge inside of me that I need to share with people. And yeah, I just got on the tangent again answering another question from before, but that's

Roxanne Derhodge: How long have you been involved in professional speaking? And looping back to what Carl asked, how do you incorporate the things the stories that you hear? Because, clearly, as you're standing on that stage and your people are, of course, consuming all this, I would say, magic on a plate. You're engaging them. You're sharing.

Roxanne Derhodge: You know, they're they're having the experience, but you're also entertaining them. Right? Yes. How did you learn that skill? And where did you learn?

David Beaudoin: Laughter. Laughter is so important through it. And just I've had too many presentations of keynote speakers, and it's just information. And I fall asleep because I just go, go, go day in, day out. And if they're not keeping me engaged, I'm out.

David Beaudoin: My mind is already traveling too many places. So I know I need to do this. I saw that guy on the stage, then I was asked to do a personality contest for high school. We were three to be selected as I was lucky one of them. I nailed it at every aspect, except at the end, I went over by thirty seconds and that cost me, like they showed me all the results, I was on top, but I broke the one rule, be on time.

David Beaudoin: And that thirty seconds cost me to be the personality of the school. And I'm just like, never again. So I've never been late. I've never been over my time since. So really awesome lesson to learn.

David Beaudoin: And then I listened to audio books and had so many, but rare are the ones that are, I'm looking for people of integrity. If you're a jerk and you own it, then you do have integrity. They're not my favorites, but I love people that are good hearted, that like are genuine. And this is the kind of speaker I wanted to become, but I didn't have many in my life. So what I did is I wrote on a piece of cardboard.

David Beaudoin: I want to be a speaker. I want to travel the world speaking, and I wanna make $10,000 per gig. And that was like, I don't know, maybe fifteen years ago. And I looked at it every night going to bed, and now I'm there. And it's amazing because that's the power of dreams.

David Beaudoin: I forgot about it, and then I woke up one day and I'm just like, I'm living my dream. Another one. And I started my whole business by I I was poor. I was eating frozen cheese curds that people didn't buy, and I was taking them back. And then peanut butter, because I love peanut butter too.

David Beaudoin: So that was my main meals. But I am just, how am I gonna, I had like debts from my previous partner that just needed money back from me and whatever. And I'm just like, how am I gonna start my business? So I'm just like, I'm gonna receive $20,000 in the next two months. Well, it took two weeks.

David Beaudoin: I got a credit card by mail. It said 0% interest. You can use this, withdraw the money, and if you pay the minimum amount, two years, 0% interest, $20,000. I got that for free, and that enabled me to start my business. It's all visualization.

David Beaudoin: It's all manifestation. But when I want something and I believe in it, I just I know it's gonna happen and it does. It's amazing. Just yeah. So that's how

Roxanne Derhodge: I became a speaker. Yeah. What a blessing it is to have you as part of our organization to be able to

David Beaudoin: What I

Roxanne Derhodge: bring something to the four that's so important, and, you know, being a part of CAPS.

David Beaudoin: That's what I wanted to put on. There's a guy that saw me because I was already, like, going, making, doing seminars after seminars. And one day, Halifax, and that's a big trade show, and there I'm doing like 50 people seminar back to back all day. So I'm going like probably like eight seminars in a day. They're half an hour each.

David Beaudoin: Turn over. I have staff getting the cheese plates ready, and I'm just going delivering the seminars. And there's my friend Steve Foran that lives down there, and he's looking at me every single seminar. And there's at the end of one day, I had one person in my seminar, one old lady, and I did the seminar for her as if I'm doing it for 50 people. Steve, at the end of this, because there was a big storm rolling in Halifax, so people had all left.

David Beaudoin: And there was that lady still there. And Steve comes to see me and he's just like, I just saw you doing the seminar to 50 people, to 10 people, to one person with the same energy and passion, whether it's one or 50, and you're just awesome. And I need you to consider joining CAPS. And I'm just, I had no idea what CAPS was. I'm not even looking at it.

David Beaudoin: And two weeks later, I took my membership for CAPS and then I did the conference back then. Right away, there was no hotel room left. Steve opened his room. We shared his room. And I fell in love with everybody.

David Beaudoin: I'm just like, this is a bunch of people like me that we can share together, grow and help each other. I totally fell in love with everyone I met and I'm just like, this is a powerhouse of me's. But just integrity, like most people were just like real. I'm just like, is that a bunch of real speakers? Like, it's the cream of the crop.

David Beaudoin: And I'm just like, okay. So I yeah. I've been a member ever since and learned so much. It improved my business. But we need more people like me in terms of food and all this to join in CAPS because I wanna teach more of what I do because it's completely different.

David Beaudoin: And I want to learn more from others that are doing this that are not part of CAPS too.

Carl Richards: And you certainly bring a lot of passion. So we appreciate the fact that you bring so much passion, so much energy, not just to this, but to the organization in general. Every event that I've seen you at has just been phenomenal. We got to wrap it up, but what's the, if people want to reach out to you and connect or book you for a cheesy event, see what I did there? The best way for them to connect with you?

David Beaudoin: Yeah, cheeseambassador.ca is my website. There's squeakycheese.ca as well because I have my own cheese. I would Instagram squeakycheese. And if you're in doubt and you forgot, just type Canadian cheese ambassador in Google. And this guy will come up with a glass of wine to welcome you.

David Beaudoin: Email, cell phones right on there. No wonder I get so many weird call that I don't know about. Right?

Roxanne Derhodge: But it's it's such a pleasure to have had you on. And what I I think what we what clearly we know what you talk about, but what I hear is that when anyone listening that's a speaker can hear the passion and, in turn, the manifestation that you've created to be a professional speaker today. And for anyone that wants to hang out with people like us, like David and many people just like him, check us out at canadianspeakers.org. And any of us, if you call Carl or you call me or or David, we'll call you back. And you can chat and talk about the experience or just kind of come and visit us, hang out with one of our events, and we would love to to welcome you.

Announcer: Thanks for listening to Behind the Mic presented in part by CAPS where members are driven by the four pillars of learn, share, grow, and belong. If you like what you heard today, leave us

David Beaudoin: a comment or a review.

Announcer: And so that you never miss an episode, please subscribe to our channel. Be sure to join us again soon for the next edition of Behind the Mic.

Roxanne Derhodge: Into people, believe it or not, that have as much passion or even more than David. And we're always we always have an open door. So, again, David, thanks so much, Carl. You have a great week. Thank you so much again.

David Beaudoin: Thank you.

Roxanne Derhodge: We'll see you next week.

David Beaudoin: Thanks for having me and have an amazing rest of your life if we don't speak again. Okay. Bye.