November 13, 2025 • 11 mins
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Episode Transcript
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Speaker 1 (00:10):
My Heart podcasts, hear more kids podcasts, playlists, and listen
live on the Free I had Melissa Leo.
Speaker 2 (00:18):
Is in the studio with us.
Speaker 3 (00:20):
She's got a brand new memoir. It's called Guts Out
in all bookstores.
Speaker 2 (00:24):
With melok and gorgeous on the front cover. She's in
the studio right now. Thanks coming in by.
Speaker 1 (00:29):
Hi.
Speaker 3 (00:29):
How are you got nice words?
Speaker 4 (00:30):
Look at a cover. It's a big deal when it's
your memoir, Like you really need it to represent who
you are, and hopefully it doesn't date too badly.
Speaker 2 (00:37):
So we not dating too badly.
Speaker 4 (00:41):
You've got the well, I mean, my dating life is
a whole other story. I think it's fairly timely.
Speaker 2 (00:47):
Yeah.
Speaker 1 (00:47):
Man, you've also gone with the Kylie Kwong quote on
the front cover. I noticed that Norella Jacobs and Ronnie
Chang they're on the back cover. Yes, do they feel
a bit let down that their quotes are on the
back cover and you're gone with Kylie Kwang?
Speaker 4 (01:01):
It's it's Kylie, so you know she's She's a legend
and someone that I really look to when I started
sort of entering that media space. So I mean, I
think everyone should bow down to Kylie Kong.
Speaker 1 (01:15):
I've never had someone like have like make a quote
about anything I've made or done. Do you if they
send you a quote and you're like not bad, can
you say like try again?
Speaker 4 (01:26):
I mean everyone was like oh thank god.
Speaker 3 (01:31):
No everyone.
Speaker 4 (01:32):
I mean Ronnie's is very he's very busy man. So
can you.
Speaker 3 (01:37):
To the point.
Speaker 1 (01:38):
Melissa Leong is an Australian culinary and cultural treasure.
Speaker 4 (01:42):
I just wanted you to say that on but I
did make I did make up one from my mom.
And so people who have read, you know, have gone
to book signings and oh, that's so funny about what
your mother said. And I don't know that my mother
has actually seen it yet, so.
Speaker 3 (01:58):
Sorry, what's what's the made up? I think you can
see it on the front page. Can I read it?
Speaker 4 (02:02):
You read?
Speaker 3 (02:03):
Okay? So this is apparently a quote from your mom.
Speaker 1 (02:05):
I'm still not sure what Melissa does for work, but
her brother it's just graduated as a doctor, so now
whatever she does is okay with me.
Speaker 2 (02:15):
It does sound eerily like something your mum would say,
your mum from.
Speaker 3 (02:20):
A bar side.
Speaker 4 (02:22):
It's about a savage it can be yeah, sorry, mom,
Her mum is much nicer than that. But she is
also still a savage. Of course, she's tiny and savage.
Speaker 3 (02:32):
Oh yeah, I don't.
Speaker 4 (02:33):
Know where I get it.
Speaker 2 (02:35):
Hey, so we were we were listening to you the
other day. It's a bit of hypocrisy going on here.
So please just let me know.
Speaker 3 (02:41):
I go too fu already. You said this the other
day about your book tour.
Speaker 4 (02:46):
When it comes to nutrition, I don't tend to eat
a lot when I am traveling. If it's not good food,
I don't want to eat it. I'd rather just do
a little bit of a fast. I may or may
not protract that. An I in the bath, No it is.
I was in the bath eating a Fillo chicken nugs as.
Speaker 2 (03:08):
Well of all the macs.
Speaker 4 (03:11):
They don't don't at me, No, why not.
Speaker 3 (03:13):
I think it was a strange order.
Speaker 4 (03:16):
It's either a thing, or if it's not a thing,
I would I would also order a cheeseburger with the
steamed bun, but on that particular Oh yeah, that's a revelation,
just custom custom, do it. So instead of the regular
cheeseburger bun, go for the fillery fish bun. It's steamed,
it's softer, it's better.
Speaker 3 (03:34):
Wow, I've never thought about that.
Speaker 2 (03:37):
Yeah.
Speaker 3 (03:37):
Cool.
Speaker 4 (03:37):
Yeah. There was a real phase in hospitality, especially in Sydney,
where chefs would do custom orders. So post work it
was like how could how badly could you franken Burger
your McDonald's order, and so like replacing a big Mac
with chicken patties instead, or different mixing up different sauces.
(03:58):
What wow, just to see how making steamed bun on
a cheeseburger. It's just a very simple substitution, but fantastic
trying that.
Speaker 3 (04:09):
I have a specific question just about eating in the bath.
Speaker 1 (04:11):
My problem with eating in the bath is that I
find so you get excited about it.
Speaker 3 (04:18):
The idea of it, It's.
Speaker 4 (04:19):
Like shower besow is logistically sometimes problematic depending on the top.
You need a sholler yeah.
Speaker 3 (04:27):
Yeah yeah.
Speaker 1 (04:28):
My problem with eating in the bath though, is that
how do you enter the bath without getting your hands wet?
Speaker 4 (04:33):
Okay, so soggy food town near. But this particular bath,
it was in a very nice hotel that I was
I was put up in in Canberra. It had the
little that sits over the top so put the food there,
had the hand handtail there as well, and so you
can get into the bathket yourself situated and then you know,
(04:55):
it's a long day. I was the thing that the
iron of all ironing is was I was hosting a
dinner at the restaurant, so I kind of instead of eating,
I just went around every table chatted. So I didn't
actually eat the dinner fish in the bar, so had
I ate it in the b That's great. It was
very lovely and very common.
Speaker 2 (05:16):
Breasted that the own breast. That the bath thing was
a spontaneous situation. Like I often the first thing I
look at when I walk into a nice hotel rooms
off in the bath. Yes, and I would thinking to myself,
I'm going to be doing that. Yeah, I know that
I'll be in that at the end of the day.
Speaker 4 (05:29):
Even if you have a bath at home, we don't
tend to use our.
Speaker 2 (05:31):
No exactly, but when you're away, Yeah, you walk in,
You're like, I'm going to be in that at least once.
Speaker 4 (05:35):
Suddenly something in your mind goes Burger's Bath of the Horse.
Speaker 2 (05:42):
I know. So I know this is going to be
absolutely chuckle block with stories about your life. Yes, what
is one that you would like people to remember most?
Speaker 4 (05:51):
I look, there are lots of complex stories, so there's
a lot of light there's a lot of talking about
food and fun things, but we're all complex creatures. The
big one that everyone's been talking about over the last
few months has been that this is the very first
time I've been able to face acknowledging publicly that I
have been actually assaulted and it was in the hospitality
(06:11):
industry about fifteen years ago. Wow, We've just come through
our National Survivor Week, which I think is a really
important thing to reference for me. The big message here
is one that I hope I can pass on that
is consent is key. Consent is really really important, and
back when this happened to me, consent was not something
that we were talking about, and certainly not something that
(06:33):
was driven home to me. I definitely want to lend
my weight to that discussion and for survivors to understand
that the shame is not ours to carry, it's the perpetrators,
and so we need to kind of draw ourselves out
of shame.
Speaker 3 (06:50):
And in two strengths, is that why it's so long
to talk about it.
Speaker 4 (06:54):
I've repressed it. I have repressed it. I had put
it in a box in a deep dark hole for
a really really long time, and it wasn't until I
guess the year leading up to writing the book, where
I started to kind of sketch out the shape, the
rough shape of the book. I watched it bubble up
on the screen and it just sort of wrote itself.
And I was like very confronted by that, because I
(07:15):
had to remind myself that this is part of my
existence and part of my resilience. Is a human being,
and so for people that you see that are bright
and happy and doing fun, interesting, glamorous things, don't discount
what they might have gone through to get to where
they are.
Speaker 3 (07:30):
Yeah, yeah, yeah.
Speaker 4 (07:31):
So my victories are particularly you know, big victories for
me because I've come through some pretty dark stuff, including
that particular chapter of my life.
Speaker 2 (07:39):
Thanks for sharing, yeah yeah, well yeah, well done for
writing about it as well. I should mention the number
for anyone who's been through anything like that is, of
course one hundred. Respect Now back to your book, mail,
it is called guts, which I thought, actually which is
a food reference for them, all of the.
Speaker 4 (07:58):
References to fill your guts, to spill your guts, you know,
to hate people's.
Speaker 2 (08:02):
Guts, yeah right o.
Speaker 3 (08:03):
Gods, yeah yeah.
Speaker 4 (08:04):
But to have the guts to do things again, I
think is a big thing that keeps.
Speaker 2 (08:09):
Interesting sort of the nature of the hospitality industry, isn't
it the brightest lights in the darkest dark That's what
we are very well respected in the hospitality industry.
Speaker 3 (08:17):
Now though we actually tested.
Speaker 4 (08:20):
The here we go, Here we go.
Speaker 3 (08:23):
You keep saying that you have a lot of pool
within restaurants around Australia.
Speaker 4 (08:27):
You're always to say, I have built hard earned your
strong relationship.
Speaker 1 (08:34):
Yeah, yeah, yeah, and we believe you. But we just thought,
why don't test it out. So there's there's a new restaurant.
It's a hot and happening restaurant called Daphne.
Speaker 3 (08:42):
Are you Daphne?
Speaker 4 (08:43):
Daphne hottest new opening of the year.
Speaker 1 (08:45):
So so Will and I were due for our annual
blowout dinner.
Speaker 4 (08:53):
I think you've chosen a fantastic restaurant.
Speaker 1 (08:55):
Let's call them and let's just try and look a
really popular time like six pm this Saturday. Yeah, I
would say if they don't accommodate us, if you called
straight back and then asked for the same time, okay,
would they make room for you? Let's test that out?
Speaker 3 (09:09):
All right, let's go.
Speaker 5 (09:14):
This is Hannah.
Speaker 3 (09:16):
Sorry, is this a Daphne Restaurant.
Speaker 5 (09:18):
It is Daphne, yes, amazing.
Speaker 1 (09:20):
I was just wondering if I could please make a
booking for this Saturday at six pm.
Speaker 3 (09:25):
Please.
Speaker 5 (09:26):
Unfortunately, we have just opened and we're fully booked this Saturday.
There's definitely some space you can walk in if you
give it a try, but I'm fully booked.
Speaker 1 (09:37):
Love a guarantee, like it's it's my fortieth. So is
there any any wiggle room?
Speaker 5 (09:43):
I can pop you on the wait list and if
something becomes available, we can definitely.
Speaker 4 (09:46):
Give you a buzz.
Speaker 3 (09:47):
Okay, all right, no stress, thank.
Speaker 5 (09:49):
You, thanks bye bye.
Speaker 1 (09:52):
All right, booked out, So I got I got weight
lists though, so okay.
Speaker 4 (09:55):
That's not too bad. You just drop your you did
drop the Big four? Oh and look where.
Speaker 2 (10:01):
It got you?
Speaker 4 (10:02):
Nowhere?
Speaker 3 (10:02):
Good? Lesson?
Speaker 2 (10:03):
Okay, so here we go and now listenly on if
that name opens doors?
Speaker 5 (10:11):
Hello, Dashni, this is Hannah.
Speaker 4 (10:13):
Hello Hannah Green, It's Melong.
Speaker 5 (10:15):
Here, Hey going, I'm so well.
Speaker 4 (10:20):
I know we'll congratulations on the opening. I hear it's fantastic.
Speaker 5 (10:24):
Thank you.
Speaker 4 (10:25):
I'm hoping. Oh look, I know it's really last minute,
but I'm hoping that I might be able to get
in this Saturday and at about six.
Speaker 5 (10:32):
For absolutely packs for you always.
Speaker 4 (10:35):
Oh fantastic.
Speaker 5 (10:37):
Let me a few things around and I'll thought that out.
Speaker 4 (10:40):
Thanks Fabe. I really appreciate it.
Speaker 3 (10:42):
Pleasure, was it, Hannah?
Speaker 1 (10:45):
Yes, Hannah?
Speaker 3 (10:46):
What about my fortieth birthday?
Speaker 1 (10:47):
Hannah? Literally I literally told you forty five seconds ago, Hannah,
And apparently I was a.
Speaker 3 (10:52):
Way to live.
Speaker 5 (10:53):
Well, I've got a twenty year relationship with Militaly Young.
Speaker 4 (10:58):
Round. I know where all the bodies are.
Speaker 2 (11:01):
Very sign up to Melissa Young because she she opens doors.
Speaker 1 (11:09):
Just pretend to be here. I would say, you're ever
making a book and it's Hi, it's here.
Speaker 4 (11:14):
Wow, Okay, that's really frightening.
Speaker 3 (11:18):
We're encouraging identity catch Please don't well it's been a
brand new memoire. It's called Guts, Go and get it.
Thanks for coming in well later, thank you. It's really
what it is.
My Heart podcasts, hear more kids podcasts, playlists, and listen
live on the Free I had Melissa Leo.
Speaker 2 (00:18):
Is in the studio with us.
Speaker 3 (00:20):
She's got a brand new memoir. It's called Guts Out
in all bookstores.
Speaker 2 (00:24):
With melok and gorgeous on the front cover. She's in
the studio right now. Thanks coming in by.
Speaker 1 (00:29):
Hi.
Speaker 3 (00:29):
How are you got nice words?
Speaker 4 (00:30):
Look at a cover. It's a big deal when it's
your memoir, Like you really need it to represent who
you are, and hopefully it doesn't date too badly.
Speaker 2 (00:37):
So we not dating too badly.
Speaker 4 (00:41):
You've got the well, I mean, my dating life is
a whole other story. I think it's fairly timely.
Speaker 2 (00:47):
Yeah.
Speaker 1 (00:47):
Man, you've also gone with the Kylie Kwong quote on
the front cover. I noticed that Norella Jacobs and Ronnie
Chang they're on the back cover. Yes, do they feel
a bit let down that their quotes are on the
back cover and you're gone with Kylie Kwang?
Speaker 4 (01:01):
It's it's Kylie, so you know she's She's a legend
and someone that I really look to when I started
sort of entering that media space. So I mean, I
think everyone should bow down to Kylie Kong.
Speaker 1 (01:15):
I've never had someone like have like make a quote
about anything I've made or done. Do you if they
send you a quote and you're like not bad, can
you say like try again?
Speaker 4 (01:26):
I mean everyone was like oh thank god.
Speaker 3 (01:31):
No everyone.
Speaker 4 (01:32):
I mean Ronnie's is very he's very busy man. So
can you.
Speaker 3 (01:37):
To the point.
Speaker 1 (01:38):
Melissa Leong is an Australian culinary and cultural treasure.
Speaker 4 (01:42):
I just wanted you to say that on but I
did make I did make up one from my mom.
And so people who have read, you know, have gone
to book signings and oh, that's so funny about what
your mother said. And I don't know that my mother
has actually seen it yet, so.
Speaker 3 (01:58):
Sorry, what's what's the made up? I think you can
see it on the front page. Can I read it?
Speaker 4 (02:02):
You read?
Speaker 3 (02:03):
Okay? So this is apparently a quote from your mom.
Speaker 1 (02:05):
I'm still not sure what Melissa does for work, but
her brother it's just graduated as a doctor, so now
whatever she does is okay with me.
Speaker 2 (02:15):
It does sound eerily like something your mum would say,
your mum from.
Speaker 3 (02:20):
A bar side.
Speaker 4 (02:22):
It's about a savage it can be yeah, sorry, mom,
Her mum is much nicer than that. But she is
also still a savage. Of course, she's tiny and savage.
Speaker 3 (02:32):
Oh yeah, I don't.
Speaker 4 (02:33):
Know where I get it.
Speaker 2 (02:35):
Hey, so we were we were listening to you the
other day. It's a bit of hypocrisy going on here.
So please just let me know.
Speaker 3 (02:41):
I go too fu already. You said this the other
day about your book tour.
Speaker 4 (02:46):
When it comes to nutrition, I don't tend to eat
a lot when I am traveling. If it's not good food,
I don't want to eat it. I'd rather just do
a little bit of a fast. I may or may
not protract that. An I in the bath, No it is.
I was in the bath eating a Fillo chicken nugs as.
Speaker 2 (03:08):
Well of all the macs.
Speaker 4 (03:11):
They don't don't at me, No, why not.
Speaker 3 (03:13):
I think it was a strange order.
Speaker 4 (03:16):
It's either a thing, or if it's not a thing,
I would I would also order a cheeseburger with the
steamed bun, but on that particular Oh yeah, that's a revelation,
just custom custom, do it. So instead of the regular
cheeseburger bun, go for the fillery fish bun. It's steamed,
it's softer, it's better.
Speaker 3 (03:34):
Wow, I've never thought about that.
Speaker 2 (03:37):
Yeah.
Speaker 3 (03:37):
Cool.
Speaker 4 (03:37):
Yeah. There was a real phase in hospitality, especially in Sydney,
where chefs would do custom orders. So post work it
was like how could how badly could you franken Burger
your McDonald's order, and so like replacing a big Mac
with chicken patties instead, or different mixing up different sauces.
(03:58):
What wow, just to see how making steamed bun on
a cheeseburger. It's just a very simple substitution, but fantastic
trying that.
Speaker 3 (04:09):
I have a specific question just about eating in the bath.
Speaker 1 (04:11):
My problem with eating in the bath is that I
find so you get excited about it.
Speaker 3 (04:18):
The idea of it, It's.
Speaker 4 (04:19):
Like shower besow is logistically sometimes problematic depending on the top.
You need a sholler yeah.
Speaker 3 (04:27):
Yeah yeah.
Speaker 1 (04:28):
My problem with eating in the bath though, is that
how do you enter the bath without getting your hands wet?
Speaker 4 (04:33):
Okay, so soggy food town near. But this particular bath,
it was in a very nice hotel that I was
I was put up in in Canberra. It had the
little that sits over the top so put the food there,
had the hand handtail there as well, and so you
can get into the bathket yourself situated and then you know,
(04:55):
it's a long day. I was the thing that the
iron of all ironing is was I was hosting a
dinner at the restaurant, so I kind of instead of eating,
I just went around every table chatted. So I didn't
actually eat the dinner fish in the bar, so had
I ate it in the b That's great. It was
very lovely and very common.
Speaker 2 (05:16):
Breasted that the own breast. That the bath thing was
a spontaneous situation. Like I often the first thing I
look at when I walk into a nice hotel rooms
off in the bath. Yes, and I would thinking to myself,
I'm going to be doing that. Yeah, I know that
I'll be in that at the end of the day.
Speaker 4 (05:29):
Even if you have a bath at home, we don't
tend to use our.
Speaker 2 (05:31):
No exactly, but when you're away, Yeah, you walk in,
You're like, I'm going to be in that at least once.
Speaker 4 (05:35):
Suddenly something in your mind goes Burger's Bath of the Horse.
Speaker 2 (05:42):
I know. So I know this is going to be
absolutely chuckle block with stories about your life. Yes, what
is one that you would like people to remember most?
Speaker 4 (05:51):
I look, there are lots of complex stories, so there's
a lot of light there's a lot of talking about
food and fun things, but we're all complex creatures. The
big one that everyone's been talking about over the last
few months has been that this is the very first
time I've been able to face acknowledging publicly that I
have been actually assaulted and it was in the hospitality
(06:11):
industry about fifteen years ago. Wow, We've just come through
our National Survivor Week, which I think is a really
important thing to reference for me. The big message here
is one that I hope I can pass on that
is consent is key. Consent is really really important, and
back when this happened to me, consent was not something
that we were talking about, and certainly not something that
(06:33):
was driven home to me. I definitely want to lend
my weight to that discussion and for survivors to understand
that the shame is not ours to carry, it's the perpetrators,
and so we need to kind of draw ourselves out
of shame.
Speaker 3 (06:50):
And in two strengths, is that why it's so long
to talk about it.
Speaker 4 (06:54):
I've repressed it. I have repressed it. I had put
it in a box in a deep dark hole for
a really really long time, and it wasn't until I
guess the year leading up to writing the book, where
I started to kind of sketch out the shape, the
rough shape of the book. I watched it bubble up
on the screen and it just sort of wrote itself.
And I was like very confronted by that, because I
(07:15):
had to remind myself that this is part of my
existence and part of my resilience. Is a human being,
and so for people that you see that are bright
and happy and doing fun, interesting, glamorous things, don't discount
what they might have gone through to get to where
they are.
Speaker 3 (07:30):
Yeah, yeah, yeah.
Speaker 4 (07:31):
So my victories are particularly you know, big victories for
me because I've come through some pretty dark stuff, including
that particular chapter of my life.
Speaker 2 (07:39):
Thanks for sharing, yeah yeah, well yeah, well done for
writing about it as well. I should mention the number
for anyone who's been through anything like that is, of
course one hundred. Respect Now back to your book, mail,
it is called guts, which I thought, actually which is
a food reference for them, all of the.
Speaker 4 (07:58):
References to fill your guts, to spill your guts, you know,
to hate people's.
Speaker 2 (08:02):
Guts, yeah right o.
Speaker 3 (08:03):
Gods, yeah yeah.
Speaker 4 (08:04):
But to have the guts to do things again, I
think is a big thing that keeps.
Speaker 2 (08:09):
Interesting sort of the nature of the hospitality industry, isn't
it the brightest lights in the darkest dark That's what
we are very well respected in the hospitality industry.
Speaker 3 (08:17):
Now though we actually tested.
Speaker 4 (08:20):
The here we go, Here we go.
Speaker 3 (08:23):
You keep saying that you have a lot of pool
within restaurants around Australia.
Speaker 4 (08:27):
You're always to say, I have built hard earned your
strong relationship.
Speaker 1 (08:34):
Yeah, yeah, yeah, and we believe you. But we just thought,
why don't test it out. So there's there's a new restaurant.
It's a hot and happening restaurant called Daphne.
Speaker 3 (08:42):
Are you Daphne?
Speaker 4 (08:43):
Daphne hottest new opening of the year.
Speaker 1 (08:45):
So so Will and I were due for our annual
blowout dinner.
Speaker 4 (08:53):
I think you've chosen a fantastic restaurant.
Speaker 1 (08:55):
Let's call them and let's just try and look a
really popular time like six pm this Saturday. Yeah, I
would say if they don't accommodate us, if you called
straight back and then asked for the same time, okay,
would they make room for you? Let's test that out?
Speaker 3 (09:09):
All right, let's go.
Speaker 5 (09:14):
This is Hannah.
Speaker 3 (09:16):
Sorry, is this a Daphne Restaurant.
Speaker 5 (09:18):
It is Daphne, yes, amazing.
Speaker 1 (09:20):
I was just wondering if I could please make a
booking for this Saturday at six pm.
Speaker 3 (09:25):
Please.
Speaker 5 (09:26):
Unfortunately, we have just opened and we're fully booked this Saturday.
There's definitely some space you can walk in if you
give it a try, but I'm fully booked.
Speaker 1 (09:37):
Love a guarantee, like it's it's my fortieth. So is
there any any wiggle room?
Speaker 5 (09:43):
I can pop you on the wait list and if
something becomes available, we can definitely.
Speaker 4 (09:46):
Give you a buzz.
Speaker 3 (09:47):
Okay, all right, no stress, thank.
Speaker 5 (09:49):
You, thanks bye bye.
Speaker 1 (09:52):
All right, booked out, So I got I got weight
lists though, so okay.
Speaker 4 (09:55):
That's not too bad. You just drop your you did
drop the Big four? Oh and look where.
Speaker 2 (10:01):
It got you?
Speaker 4 (10:02):
Nowhere?
Speaker 3 (10:02):
Good? Lesson?
Speaker 2 (10:03):
Okay, so here we go and now listenly on if
that name opens doors?
Speaker 5 (10:11):
Hello, Dashni, this is Hannah.
Speaker 4 (10:13):
Hello Hannah Green, It's Melong.
Speaker 5 (10:15):
Here, Hey going, I'm so well.
Speaker 4 (10:20):
I know we'll congratulations on the opening. I hear it's fantastic.
Speaker 5 (10:24):
Thank you.
Speaker 4 (10:25):
I'm hoping. Oh look, I know it's really last minute,
but I'm hoping that I might be able to get
in this Saturday and at about six.
Speaker 5 (10:32):
For absolutely packs for you always.
Speaker 4 (10:35):
Oh fantastic.
Speaker 5 (10:37):
Let me a few things around and I'll thought that out.
Speaker 4 (10:40):
Thanks Fabe. I really appreciate it.
Speaker 3 (10:42):
Pleasure, was it, Hannah?
Speaker 1 (10:45):
Yes, Hannah?
Speaker 3 (10:46):
What about my fortieth birthday?
Speaker 1 (10:47):
Hannah? Literally I literally told you forty five seconds ago, Hannah,
And apparently I was a.
Speaker 3 (10:52):
Way to live.
Speaker 5 (10:53):
Well, I've got a twenty year relationship with Militaly Young.
Speaker 4 (10:58):
Round. I know where all the bodies are.
Speaker 2 (11:01):
Very sign up to Melissa Young because she she opens doors.
Speaker 1 (11:09):
Just pretend to be here. I would say, you're ever
making a book and it's Hi, it's here.
Speaker 4 (11:14):
Wow, Okay, that's really frightening.
Speaker 3 (11:18):
We're encouraging identity catch Please don't well it's been a
brand new memoire. It's called Guts, Go and get it.
Thanks for coming in well later, thank you. It's really
what it is.
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