September 8, 2025 • 18 mins
Valerie Fremlin – Owner, La Fromagerie | Episode 29 | Sudbury Interviews | September 8, 2025 | Host: Dani Star (Canadian Idol, Season 5) | Find us on Sudztown and jointhe conversation | If you would like to be a guest on the show, please reach out | Listen on: Sudztown | YouTube | Spotify | Apple Podcasts | iHeart Radio | Pocket Casts | Amazon Music | Audacy | Audible | Listen Notes | Overcast | RSS Feed| Website: https://sudztown.com/show/
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Episode Transcript
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(00:00):
Hi everyone, welcome to Sudbury Interviews.
Today we have Valerie Fremlin and she's the the owner of one
of our iconic downtown businesses, La Framagerie, also
known as the FROMO. It's a wine and cheese place
with live music on weekends and we're going to be discussing for
her ownership of that Business Today.
(00:22):
Before we begin, you can find uson Sudstown and join the
conversation. If you would like to be a guest
on the show, please reach out. Hey Val, how you doing?
Good. Thanks Danny for asking.
Oh, it's my pleasure, Val. You're, you're a well known
business owner downtown. So can you tell us how you got
into the business of of restaurants, bars and how that
(00:45):
started for you? Oh, interesting question.
I've kind of always worked at restaurants.
So one of my first jobs was dishwashing actually at a
restaurant called Simon's Cafe and Deli.
I worked with a lot of really great chefs there.
My mom is actually a chef, so I guess it's kind of in my blood.
(01:09):
And then upwards from dishwashing.
I was, you know, worked in the kitchen a bit, did Hostess
thing, ended up serving bartending and then managing.
Wow. So you were, you always kind of
were involved with this your whole life.
(01:31):
Yeah, and, and I always loved it, so I never really thought to
even do anything else. So this business, were you
always the sole proprietor of itfrom Azuri?
No, actually, I purchased the Fermagerie with my previous
(01:52):
partner Kelsey, and that was like almost eight years ago now,
and I was recently able to buy her out.
That happened in January after areally long, grueling process.
Right, so now you're, you're thesole owner of it now.
I am and it feels wonderful. Yeah.
(02:15):
Tell us about how it feels to tobe and the owner of a business
like that. Well, I'm grateful to have had
the partnership that I had, but of course, me being the boots on
the ground here since day one and having a partner who wasn't
exactly, you know, here, it feels really great.
(02:38):
I mean, I definitely have put inso much work over the past
almost eight years, you know, missing time with my family and
my kids. It's just it feels like the
reward has paid off. Well, you can definitely tell
that you love it. You have, I think, just over
16,000 followers on Facebook. Congratulations.
(03:00):
Yeah, thanks. I don't really pay attention to
that anymore, but. Of.
Course, at first I, I was like, you know, right into it trying
to go from zero to something. And I think it was within the
first two years I would do the stair climber at the YMCA and I
would literally just like and follow, like and follow like and
(03:20):
follow and yeah, I did that for about two years.
Obviously not the stairs there, but whenever I was at the gym,
that would be something that I would do just so that we, you
know, a little bit of traction. Yeah.
And I haven't much paid attention to it since.
So it's definitely been just very authentic since then.
(03:40):
That's pretty amazing. And I see here that you do
Advent Cheese Calendar. Tell us what?
What is that cheese? Yeah.
So those are pretty. So those are pretty epic.
Of course, an advent calendar isthe 24 days prior to Christmas
and typically it is chocolate inside of them, which is quite
(04:02):
basic. You're only gonna get so many
different kinds of chocolate, and typically in that form, it's
just different shapes. But with the advent calendar
having cheese in it, you're actually getting 24 different
kinds of cheese every single day.
And they vary from soft to hard,and they come from all over
(04:24):
different places, you know, fromItaly to Spain and of course,
Ontario. And then each year we're trying
to do 24 different ones, which can be a little bit difficult
because we want to aim for the ones that keep better than
others, which the fresher cheeses don't.
(04:44):
But yeah, there's so many cheeses in the world.
So 24, we're excited to choose them for this year and the
calendar is now up for sale and typically sells out.
We try to keep the numbers a little bit minimum because it's
extremely labor intensive, but we can't stop doing it.
So how many like cheese? Cheese is one of the main
(05:05):
staples of your branding and business, but how many like
cheeses do you have? Like what's the deal with the
cheese? So this restaurant has been here
prior to so I feel like every owner has had it for roughly 7
years. So I'm going into my 8th year
which is pretty cool. But the first owner that had it
(05:26):
strictly did cheese and we've obviously kept that around
because it's helped us get through a lot of hard times,
especially Kovid. So we do have like a beautiful
display case. And at any given time we have
about 40 to 60 different cheeses.
And you can come in and shop basically through the window and
(05:49):
then or you could choose to sit in the restaurant and graze on
one of our charcuterie boards. It's 40 to 60 types of cheese.
Yeah, yeah, it's and it's prettycool.
So like. You know.
Where to try all them? Where?
Where are these cheeses coming from?
(06:10):
Really, they're coming from all over.
Like I said, Italy, Spain, Ireland, Holland, and there's so
many from Ontario that are like really amazing cheeses and have
won quite a bit of awards. Quebec there, yeah.
That that's extraordinary. We're we're lucky to have the
(06:33):
issues. Me too.
Right. So you're also doing live music
on weekends? Yeah.
So we do live music on slacking a little bit.
So there's none really scheduledfor September, but almost every
Thursday, Friday and Saturday with the exception of private
(06:54):
events. So we have been doing quite a
bit of private events at the restaurant and we will obviously
not have live music and we're closed to the public on those
days, which makes it a little bit tough.
But the private events are really good for business, so.
Right, right. And so downtown I, I, you know,
(07:15):
as a whole, people have different viewpoints on that
which which I can respect, but what's your point of view on
downtown? My point of view on downtown is
it's definitely struggling and the businesses that have managed
to stay open, however they've done that and keep their head
(07:39):
above water, definitely need ongoing support to be able to
stay around during these times. I do believe that we have gone
through a lot of roller coastersdowntown.
I used to live downtown when I was 16.
I'm now 38. I've seen it, you know, come and
go. And I'm hoping that there's an
(08:02):
upcoming soon, which I do believe, you know, there's a
whole bunch of apartments being built.
And I'm seeing the police be more involved over the last
couple weeks after a lot of downtown businesses have been
very concerned. So let's just hope that there is
a turn around. But the businesses that are down
(08:24):
here, and we really still, stilldo need like the public support.
Yeah, I, I definitely agree. I love downtown, by the way.
I I've played a lot, a lot of shows down there for many years
and I want to see a comeback forsure.
Yeah, it's definitely necessary.I mean, if anyone's been in
(08:45):
severity for the last like 5-6 years, we've seen it at its best
and now we're seeing it at its worst.
I don't really plan to go anywhere.
I do, I would like to see it through and come out on top, of
course. And that's where the private
events are really, you know, keeping us afloat.
So I'm just looking at your menuhere on your website
(09:07):
thatsthefromo.ca. How do you go about making a
menu like this? How do you well?
My mom is a chef like I mentioned and we have finally
been able to hire an amazing chef and if anyone's been in
here, they see that our kitchen is.
(09:27):
It's borderline embarrassing because there's no like industry
to it. It's basically like a home
kitchen. And Emmanuel, who is our chef,
is like one of the most phenomenal chefs I've ever come
in contact with in terms of his plating style and the flavor
that is in every dish that he creates.
(09:51):
And can we pause? I mean, it was pause.
It's not like live. I feel like I'm about to like
trip over my words here because I forgot what the question was.
Just the menu, it looks really appealing, like yes, visually.
Very nice. Yeah.
(10:11):
So I don't know if you could skip over what was just said,
but Emmanuel put his best foot forward and he decided that we
could put out some pretty amazing dishes from this type of
kitchen. And I was very reluctant cuz we
used to have just basically salads, sandwiches, soups.
(10:33):
And then it's been over a year now that we've had, you know,
risotto and Yankee steak and everything on our menu.
And he is really pulled through and he's been able to pump those
dishes out of this kitchen. And yeah, we've had amazing
feedback. So you're you're a restaurant?
We are a full blown restaurant. Yeah, we are so many things here
(10:56):
and like, I've never actually been more proud of the food
that's coming out of the kitchenso.
And you're doing a lot of weddings by the looks of it.
Yeah, we're doing a lot of weddings.
We do a lot of retirement parties.
We do a ton of baby showers and we're going to probably
embellish on those things in thefuture.
There is, you know, a lot, a lotof traction with them.
(11:22):
And the more that we do, obviously the more interest that
there is. And like I said, it's so good
for business. So yeah, if you're getting
married and want a really cool, eclectic spot, The Smagerie is
something you should consider. Absolutely.
I I definitely feel that that's a good place for it.
(11:45):
Yeah, I'm just looking at browsing through your Facebook
page. There's so much on there.
So you're open what, 7 days or 6six days?
We are open. So we're open six days a week.
We do. We're closed on Sundays, but we
do like events on Sundays too, so we could do baby showers.
(12:08):
We also have like crafting events that happen sometimes
during the fall and winter. And then we're open Monday,
Tuesday, Wednesday. We're currently not open in the
evening, but we do plan to transition into being open
again. And then yeah, Thursday, Friday,
Saturday, we're open till 11:00 at night.
All right, Val, so the next question is going to be the the
(12:31):
one question that I ask every guest who comes on the show
since episode, I think #5 So we're at 29 now.
Yeah. The question is, what is one
thing that you feel would make Sudbury greater?
What is one thing that I feel would make Sudbury greater?
(12:59):
I don't know, I think Sabri is like a really epic place to live
and I have lived quite a few places.
I do know we, you know what would be cool?
And I always thought would be super cool, super random, like a
drive in movie theater. Yeah, I'm all in like I have.
(13:23):
So many like weird business ideas, like I could throw so
many little things like that outthere, but yeah, no, nothing
comes to mind like in general. Well, I was, I was a guest on
Sudbury interviews I had, I had a Co host and when I was asked
that question I said let's put aroller coaster over top of
(13:44):
downtown. Right.
And the money falls from people's pockets and it helps to
hold this out, right? Yeah, for sure.
Also, like what we would need islike a cool, really cool rooftop
patio. And I hate saying these things
out loud because I feel like oneday I might do that, but yeah.
Yeah, a really cool, like reallybig rooftop patio bar.
(14:08):
Would that be feasible at your location?
I don't know. I actually the building that I'm
in just got sold like not just but like a few months ago and
then new landlords are really cool and they seem to be open to
doing really cool things. I'm not sure.
That's a great idea, yeah. Yeah, yeah, rooftop patios are
(14:29):
really cool. Do we even have one?
No, we have none. Nothing.
I think the old wing place rightbeside Wacky's used to have a
rooftop patio but like nothing significant.
It was quite small and not very high up.
I think it was one story. I think I remember that too,
yeah. Yeah.
(14:51):
Your what's that word? Charcuterie platters?
Yes, with the fruits and the cheeses.
It looks phenomenal. It makes me hungry.
So how do you how do you put that?
I mean, are those popular? They must be.
Yeah, they are definitely popular, like not only for dine
(15:12):
in, but we also do catering. So we we do those in such a
small scale, like I think our least expensive 1 is like
$45.00. It's on our menu.
And then we do what you call like a grazing table, which is
essentially like a gigantic charcuterie board.
And those like we do often. I actually did three of them
just on Saturday. So they're really great for like
(15:35):
events. That was that was the the whole
table full. You did three of those.
Yeah, the entire table is basically covered in a different
selection of cheese and meats and crackers and breadsticks and
fruits and dips. And yeah, it's it's pretty it,
it wows the guests. It's like a centerpiece for them
(15:57):
to like talk about and stand around.
And it's really cool. No doubt, yeah.
So is there often food left on those tables or does they clean
it up real good? I definitely like to see them
cleaned up really good. I find like a very bad habit of
people and like there's a cross between me being a business
(16:19):
owner and like me being raised by my mother who like can't
stand waste. So people will over order like
crazy cuz they want to make sureeveryone has food.
And I'm like, trust me. Like you're ordering too much
food And I shouldn't be saying this to you because I'm losing
money saying it to you. But like I definitely hate
seeing food get wasted. So I always try to make sure
(16:40):
that the people who are organizing the events are not
like over ordering because I just, it kills me to see food
getting wasted. So most of the time like in this
venue, those tables are getting devoured, which is what we want
to see. We don't want to see like piles
(17:01):
of food being thrown out. Well, you're definitely a good a
good person, Valerie, for, you know, being honest about that.
Yeah. And that happens a lot on this
show, actually, where people arelike, you know, I probably
shouldn't be saying that, but I do, right?
I'm a good person. You're picking good guests.
It's all you. Well, we got to be, we got to be
(17:21):
good people, you know, and in life, I mean, we, you know,
anyhow. I totally agree.
Yeah. So congratulations again and I
won't keep you for much longer. I think that that's a really
great interview and I want to thank you sincerely for taking a
moment to come on and for your love of the downtown and just
(17:43):
for being enthusiastic and energetic about our city.
Yeah, absolutely. And I really appreciate you
having me on. No problem.
Anything else you'd like to add before we?
Any events anybody has, even if it's not on, even if you don't
need a space, give us a call andhopefully we can work together.
(18:04):
Sounds good. Thanks.
For your time, Val. Thanks, Danny.
Bye bye.
Hi everyone, welcome to Sudbury Interviews.
Today we have Valerie Fremlin and she's the the owner of one
of our iconic downtown businesses, La Framagerie, also
known as the FROMO. It's a wine and cheese place
with live music on weekends and we're going to be discussing for
her ownership of that Business Today.
(00:22):
Before we begin, you can find uson Sudstown and join the
conversation. If you would like to be a guest
on the show, please reach out. Hey Val, how you doing?
Good. Thanks Danny for asking.
Oh, it's my pleasure, Val. You're, you're a well known
business owner downtown. So can you tell us how you got
into the business of of restaurants, bars and how that
(00:45):
started for you? Oh, interesting question.
I've kind of always worked at restaurants.
So one of my first jobs was dishwashing actually at a
restaurant called Simon's Cafe and Deli.
I worked with a lot of really great chefs there.
My mom is actually a chef, so I guess it's kind of in my blood.
(01:09):
And then upwards from dishwashing.
I was, you know, worked in the kitchen a bit, did Hostess
thing, ended up serving bartending and then managing.
Wow. So you were, you always kind of
were involved with this your whole life.
(01:31):
Yeah, and, and I always loved it, so I never really thought to
even do anything else. So this business, were you
always the sole proprietor of itfrom Azuri?
No, actually, I purchased the Fermagerie with my previous
(01:52):
partner Kelsey, and that was like almost eight years ago now,
and I was recently able to buy her out.
That happened in January after areally long, grueling process.
Right, so now you're, you're thesole owner of it now.
I am and it feels wonderful. Yeah.
(02:15):
Tell us about how it feels to tobe and the owner of a business
like that. Well, I'm grateful to have had
the partnership that I had, but of course, me being the boots on
the ground here since day one and having a partner who wasn't
exactly, you know, here, it feels really great.
(02:38):
I mean, I definitely have put inso much work over the past
almost eight years, you know, missing time with my family and
my kids. It's just it feels like the
reward has paid off. Well, you can definitely tell
that you love it. You have, I think, just over
16,000 followers on Facebook. Congratulations.
(03:00):
Yeah, thanks. I don't really pay attention to
that anymore, but. Of.
Course, at first I, I was like, you know, right into it trying
to go from zero to something. And I think it was within the
first two years I would do the stair climber at the YMCA and I
would literally just like and follow, like and follow like and
(03:20):
follow and yeah, I did that for about two years.
Obviously not the stairs there, but whenever I was at the gym,
that would be something that I would do just so that we, you
know, a little bit of traction. Yeah.
And I haven't much paid attention to it since.
So it's definitely been just very authentic since then.
(03:40):
That's pretty amazing. And I see here that you do
Advent Cheese Calendar. Tell us what?
What is that cheese? Yeah.
So those are pretty. So those are pretty epic.
Of course, an advent calendar isthe 24 days prior to Christmas
and typically it is chocolate inside of them, which is quite
(04:02):
basic. You're only gonna get so many
different kinds of chocolate, and typically in that form, it's
just different shapes. But with the advent calendar
having cheese in it, you're actually getting 24 different
kinds of cheese every single day.
And they vary from soft to hard,and they come from all over
(04:24):
different places, you know, fromItaly to Spain and of course,
Ontario. And then each year we're trying
to do 24 different ones, which can be a little bit difficult
because we want to aim for the ones that keep better than
others, which the fresher cheeses don't.
(04:44):
But yeah, there's so many cheeses in the world.
So 24, we're excited to choose them for this year and the
calendar is now up for sale and typically sells out.
We try to keep the numbers a little bit minimum because it's
extremely labor intensive, but we can't stop doing it.
So how many like cheese? Cheese is one of the main
(05:05):
staples of your branding and business, but how many like
cheeses do you have? Like what's the deal with the
cheese? So this restaurant has been here
prior to so I feel like every owner has had it for roughly 7
years. So I'm going into my 8th year
which is pretty cool. But the first owner that had it
(05:26):
strictly did cheese and we've obviously kept that around
because it's helped us get through a lot of hard times,
especially Kovid. So we do have like a beautiful
display case. And at any given time we have
about 40 to 60 different cheeses.
And you can come in and shop basically through the window and
(05:49):
then or you could choose to sit in the restaurant and graze on
one of our charcuterie boards. It's 40 to 60 types of cheese.
Yeah, yeah, it's and it's prettycool.
So like. You know.
Where to try all them? Where?
Where are these cheeses coming from?
(06:10):
Really, they're coming from all over.
Like I said, Italy, Spain, Ireland, Holland, and there's so
many from Ontario that are like really amazing cheeses and have
won quite a bit of awards. Quebec there, yeah.
That that's extraordinary. We're we're lucky to have the
(06:33):
issues. Me too.
Right. So you're also doing live music
on weekends? Yeah.
So we do live music on slacking a little bit.
So there's none really scheduledfor September, but almost every
Thursday, Friday and Saturday with the exception of private
(06:54):
events. So we have been doing quite a
bit of private events at the restaurant and we will obviously
not have live music and we're closed to the public on those
days, which makes it a little bit tough.
But the private events are really good for business, so.
Right, right. And so downtown I, I, you know,
(07:15):
as a whole, people have different viewpoints on that
which which I can respect, but what's your point of view on
downtown? My point of view on downtown is
it's definitely struggling and the businesses that have managed
to stay open, however they've done that and keep their head
(07:39):
above water, definitely need ongoing support to be able to
stay around during these times. I do believe that we have gone
through a lot of roller coastersdowntown.
I used to live downtown when I was 16.
I'm now 38. I've seen it, you know, come and
go. And I'm hoping that there's an
(08:02):
upcoming soon, which I do believe, you know, there's a
whole bunch of apartments being built.
And I'm seeing the police be more involved over the last
couple weeks after a lot of downtown businesses have been
very concerned. So let's just hope that there is
a turn around. But the businesses that are down
(08:24):
here, and we really still, stilldo need like the public support.
Yeah, I, I definitely agree. I love downtown, by the way.
I I've played a lot, a lot of shows down there for many years
and I want to see a comeback forsure.
Yeah, it's definitely necessary.I mean, if anyone's been in
(08:45):
severity for the last like 5-6 years, we've seen it at its best
and now we're seeing it at its worst.
I don't really plan to go anywhere.
I do, I would like to see it through and come out on top, of
course. And that's where the private
events are really, you know, keeping us afloat.
So I'm just looking at your menuhere on your website
(09:07):
thatsthefromo.ca. How do you go about making a
menu like this? How do you well?
My mom is a chef like I mentioned and we have finally
been able to hire an amazing chef and if anyone's been in
here, they see that our kitchen is.
(09:27):
It's borderline embarrassing because there's no like industry
to it. It's basically like a home
kitchen. And Emmanuel, who is our chef,
is like one of the most phenomenal chefs I've ever come
in contact with in terms of his plating style and the flavor
that is in every dish that he creates.
(09:51):
And can we pause? I mean, it was pause.
It's not like live. I feel like I'm about to like
trip over my words here because I forgot what the question was.
Just the menu, it looks really appealing, like yes, visually.
Very nice. Yeah.
(10:11):
So I don't know if you could skip over what was just said,
but Emmanuel put his best foot forward and he decided that we
could put out some pretty amazing dishes from this type of
kitchen. And I was very reluctant cuz we
used to have just basically salads, sandwiches, soups.
(10:33):
And then it's been over a year now that we've had, you know,
risotto and Yankee steak and everything on our menu.
And he is really pulled through and he's been able to pump those
dishes out of this kitchen. And yeah, we've had amazing
feedback. So you're you're a restaurant?
We are a full blown restaurant. Yeah, we are so many things here
(10:56):
and like, I've never actually been more proud of the food
that's coming out of the kitchenso.
And you're doing a lot of weddings by the looks of it.
Yeah, we're doing a lot of weddings.
We do a lot of retirement parties.
We do a ton of baby showers and we're going to probably
embellish on those things in thefuture.
There is, you know, a lot, a lotof traction with them.
(11:22):
And the more that we do, obviously the more interest that
there is. And like I said, it's so good
for business. So yeah, if you're getting
married and want a really cool, eclectic spot, The Smagerie is
something you should consider. Absolutely.
I I definitely feel that that's a good place for it.
(11:45):
Yeah, I'm just looking at browsing through your Facebook
page. There's so much on there.
So you're open what, 7 days or 6six days?
We are open. So we're open six days a week.
We do. We're closed on Sundays, but we
do like events on Sundays too, so we could do baby showers.
(12:08):
We also have like crafting events that happen sometimes
during the fall and winter. And then we're open Monday,
Tuesday, Wednesday. We're currently not open in the
evening, but we do plan to transition into being open
again. And then yeah, Thursday, Friday,
Saturday, we're open till 11:00 at night.
All right, Val, so the next question is going to be the the
(12:31):
one question that I ask every guest who comes on the show
since episode, I think #5 So we're at 29 now.
Yeah. The question is, what is one
thing that you feel would make Sudbury greater?
What is one thing that I feel would make Sudbury greater?
(12:59):
I don't know, I think Sabri is like a really epic place to live
and I have lived quite a few places.
I do know we, you know what would be cool?
And I always thought would be super cool, super random, like a
drive in movie theater. Yeah, I'm all in like I have.
(13:23):
So many like weird business ideas, like I could throw so
many little things like that outthere, but yeah, no, nothing
comes to mind like in general. Well, I was, I was a guest on
Sudbury interviews I had, I had a Co host and when I was asked
that question I said let's put aroller coaster over top of
(13:44):
downtown. Right.
And the money falls from people's pockets and it helps to
hold this out, right? Yeah, for sure.
Also, like what we would need islike a cool, really cool rooftop
patio. And I hate saying these things
out loud because I feel like oneday I might do that, but yeah.
Yeah, a really cool, like reallybig rooftop patio bar.
(14:08):
Would that be feasible at your location?
I don't know. I actually the building that I'm
in just got sold like not just but like a few months ago and
then new landlords are really cool and they seem to be open to
doing really cool things. I'm not sure.
That's a great idea, yeah. Yeah, yeah, rooftop patios are
(14:29):
really cool. Do we even have one?
No, we have none. Nothing.
I think the old wing place rightbeside Wacky's used to have a
rooftop patio but like nothing significant.
It was quite small and not very high up.
I think it was one story. I think I remember that too,
yeah. Yeah.
(14:51):
Your what's that word? Charcuterie platters?
Yes, with the fruits and the cheeses.
It looks phenomenal. It makes me hungry.
So how do you how do you put that?
I mean, are those popular? They must be.
Yeah, they are definitely popular, like not only for dine
(15:12):
in, but we also do catering. So we we do those in such a
small scale, like I think our least expensive 1 is like
$45.00. It's on our menu.
And then we do what you call like a grazing table, which is
essentially like a gigantic charcuterie board.
And those like we do often. I actually did three of them
just on Saturday. So they're really great for like
(15:35):
events. That was that was the the whole
table full. You did three of those.
Yeah, the entire table is basically covered in a different
selection of cheese and meats and crackers and breadsticks and
fruits and dips. And yeah, it's it's pretty it,
it wows the guests. It's like a centerpiece for them
(15:57):
to like talk about and stand around.
And it's really cool. No doubt, yeah.
So is there often food left on those tables or does they clean
it up real good? I definitely like to see them
cleaned up really good. I find like a very bad habit of
people and like there's a cross between me being a business
(16:19):
owner and like me being raised by my mother who like can't
stand waste. So people will over order like
crazy cuz they want to make sureeveryone has food.
And I'm like, trust me. Like you're ordering too much
food And I shouldn't be saying this to you because I'm losing
money saying it to you. But like I definitely hate
seeing food get wasted. So I always try to make sure
(16:40):
that the people who are organizing the events are not
like over ordering because I just, it kills me to see food
getting wasted. So most of the time like in this
venue, those tables are getting devoured, which is what we want
to see. We don't want to see like piles
(17:01):
of food being thrown out. Well, you're definitely a good a
good person, Valerie, for, you know, being honest about that.
Yeah. And that happens a lot on this
show, actually, where people arelike, you know, I probably
shouldn't be saying that, but I do, right?
I'm a good person. You're picking good guests.
It's all you. Well, we got to be, we got to be
(17:21):
good people, you know, and in life, I mean, we, you know,
anyhow. I totally agree.
Yeah. So congratulations again and I
won't keep you for much longer. I think that that's a really
great interview and I want to thank you sincerely for taking a
moment to come on and for your love of the downtown and just
(17:43):
for being enthusiastic and energetic about our city.
Yeah, absolutely. And I really appreciate you
having me on. No problem.
Anything else you'd like to add before we?
Any events anybody has, even if it's not on, even if you don't
need a space, give us a call andhopefully we can work together.
(18:04):
Sounds good. Thanks.
For your time, Val. Thanks, Danny.
Bye bye.
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