Community, Connections, & Commerce Episode 5 with Matt Welsch

Episode Transcript

Speaker 1 (00:18):
Good morning, and welcome back to Community Connections and Commerce.
We're joined it's myself, Wendy Anderson, and we're joined by
our guest this morning, Matt Welsh. Matt, thanks for coming
on this morning.

Speaker 2 (00:27):
It's my pleasure. Thanks for having me.

Speaker 1 (00:28):
We're glad to have you.

Speaker 3 (00:30):
Good morning, good morning. So Matt, we're gonna start off
by saying you are my son in law.

Speaker 2 (00:37):
We'll just get that out there.

Speaker 3 (00:38):
We're just going to give that right out there.

Speaker 2 (00:40):
Yeah, just happily.

Speaker 3 (00:41):
So oh, thank you, and congratulations on the new baby.

Speaker 2 (00:45):
Thank you so much.

Speaker 1 (00:46):
You're welcome. First of all, before we get into everything,
how much of a toll does that taken? Kind of
taken you away from some a few things. I'd imagine
you say, you just got what three hours of.

Speaker 2 (00:54):
Sleeping being Wendy son in law? Yeah, hours, hours of therapy. Yeah, yeah,
thank gosh for insurance. Baby stuff is great. You know,
you just learn to operate on a whole new schedule.
You know, we sleep into our bursts and everything's a
little bit different, but we're getting back into the swing
of things now and things normalize over time. You get
used to it.

Speaker 1 (01:13):
Well, your official title, if I'm not wrong, as owner
of the Vagabond Kitchen here and Wheeling.

Speaker 2 (01:18):
Correct, that's one of them.

Speaker 1 (01:20):
Okay, what are the others.

Speaker 2 (01:21):
I'm also the executive chef for West Virginia State Parks
and I am the Value added Products Coordinator or something
like that with West Virginia Food and Farm Coalition. So
I get to wear a lot of hats. But it's
all food related.

Speaker 1 (01:34):
Okay, okay, And I'd imagine you had to go to
culinary school to get that.

Speaker 2 (01:38):
So I actually didn't go to culinary school. I worked
my way up from the dish pit. I started cooking
when I was going to school at West Liberty University,
and I started working there Washington pots and pans, and
then started grill cooking and took it from there. It's
one of the great things about culinary it's kind of
a trade, right, you know, so you can pick up
on the job learning.

Speaker 1 (01:57):
Yeah, and you know, you just kind of if you'd
like to detail your story that you know, you kind
of how you came up, you just touched on it
a little bit there and then kind of from there,
where did it go? Did you? Where did you start
as far as dishes and then working your way up
to cook.

Speaker 2 (02:10):
Well, you know, Drake, I was always really excited to
travel and explore and find new things. So throughout that travel,
I could always get a job in a kitchen. Yeah,
and if I showed up on time and I worked hard,
you know, like, it went really really well. So I
would kind of work somewhere for a while and save
up money, and then I would I would go and
un travel and unexplore, and then when that was all tapped,

(02:33):
I'd find something else. So I've had the opportunity to
cook in a lot of different places across the country
and travel in a lot of different places across the
whole world. And it was just through doing that often
enough I found it was something I had a passion for. Okay,
So a little about eleven years ago, I started the
Vagabond Chef Project, which was a culinary travel blog, and

(02:53):
I rode my motorcycle thirteen thousand miles across the country,
researching over sixty different restaurants and culinary communities. I would
talk to them about what they were doing, how they
were doing it, and why they were doing it. That way,
I just write stories about it. I wasn't there to
critique or anything like that. But I came away from
it really energized and really excited by what I saw
as like a culinary renaissance in our country. And then

(03:14):
I ended up with this opportunity to come back home
again and share my experiences through the food in my
own restaurant, which was really awesome.

Speaker 1 (03:21):
What was it that led you back here?

Speaker 2 (03:23):
You know? I actually had a job opportunity. I had
resettled from Idaho, did my trip, resettled in Arizona, and
I had a job opportunity here in Wheeling that brought
me back home. Unfortunately it didn't pan out, but that
was what got me here. And then before I knew it,
people were really interested in what I had to offer.
So I started catering and that led to a brick
and mortar Wow, oh that's great stuff. So you.

Speaker 3 (03:49):
Have roots here, Oh yeah, in the Ohio Valley. So
where are you from?

Speaker 2 (03:52):
Originally I grew up in Marshall County. I actually grew
up on a dairy farm outside of Limestone, West Virginia,
and then my family moved back to the Glendale where
my great grandfather built our farmhouse in nineteen oh five.
So when I'm in the rest of the world, I'm
from Wheeling, West Virginia. But what I'm here, I'm from Glendale, Limestone,
Marshall County, Okay.

Speaker 3 (04:12):
So you are very passionate about Appalachian cuisine, correct, Yeah,
I am.

Speaker 2 (04:18):
I think it's very important. I think that food is
part of our culture. Oh yeah, and our culture is
who we are, so it tells our story. And I
have tried really hard to rediscover and I kind of
see myself as a culinary anthropologist, and I look for
recipes that I grew up with, or my folks grew

(04:38):
up with, things that are unique to this area and
try to update those and bring them into the present day.

Speaker 3 (04:44):
So one of the things that you've done at your restaurant,
you has started the benefit Burger. First of all, why
did you start the benefit Burger? What was it that
led you to that?

Speaker 2 (04:54):
Well? So our mission statement at the Vagabond Kitchen is
hand crafted food in local community, and I think it's
very important that we have the food and the community.
Those those are like two sides of an equation that
balance each other out. And what I learned in my
travels was that I could see the most beautiful sunset
in the world, but if it died with me like, gosh,
that seems like a shame, Like how can I help

(05:16):
that live on? So if I make really great food
and people don't get a chance to eat it, what's
it matter? Right? So I always wanted to give a
lot back to the community, be very active in the community.
And then you know, with the pandemic and everything that's
gone on since then, that became harder and harder to do.
And I through a we did the the Irish Stew

(05:40):
Benefit for YEP. And when we did that, we sold
bowls of our Irish stew. We just marked it up
a couple bucks and that money went to the charity.
So we weren't out anything. We were able to still
cover our food costs, our labor costs, our overhead. And
I was like, oh my god, this is so much better.
People seem to have this idea that rest else are
just rolling in it, and nothing could be further from

(06:03):
the truth. So we get hit up for charity stuff
all the time and we want to help out, but
you can't squeeze blood from a stone. So with the
Benefit Burger, we sell one of our burger it's like
a burger of the month. We sell our typical burger,
Jacob and Sons meat Mancini's Bread. We get our cheese
from Valley Cheese. We get our vegetables from Jebia's Market,

(06:24):
and we put together a new flavors every month and
it helps out a different charity. And we just mark
that burger up a couple bucks and that and that
money goes to the charity. So we're not we're not
out anything.

Speaker 1 (06:35):
Do you put that out there to entice people to
get that?

Speaker 2 (06:38):
What's that?

Speaker 1 (06:39):
The burger? The charity burger?

Speaker 2 (06:41):
Yeah? You really well, yeah, and it really is. It
is more a marketing thing for the charities. We don't
raise a ton of money for him, unfortunately, I mean
a couple hundred bucks, you know. But it's every single
person that comes into the restaurant here's about the charity
of the month. They hear what's going on. And I
think it really fosters a sense of community and it
reminds me of the story of Stone Soup where the

(07:02):
community comes together to make a meal, and I think
it shows us that we can all come together to
make our community greater. Wow.

Speaker 3 (07:09):
So why is it Why is it important to you
to support the local farmers? How does that benefit. Does
that benefits all of you?

Speaker 2 (07:19):
Sure? I think local economy is super super important. I mean,
being a native West Virginian, our state's history is wrought
with us destroying our natural resources and sending all the
proceeds outside of the state. And I want to see
that change. And part of that is through bolstering our
local economies and the local farmers, the local producers, the

(07:44):
local markets that we deal with. The money that we
are giving to them stays in our community. It goes
to help put a little girl to dance school, It
goes to help someone's softball team, you know it. And
I think that's really important. But I think even more
important is to shine a light on the great things
that are being done, you know, Like I think we

(08:04):
talk a lot about how nothing's made in America anyway, Yeah,
but look at all this stuff that's getting made. Like
you know, we're We've got I've got where my Riffel
Farm's hat right now, they grow bison in West Virginia
in Preston County, and we've got their bison hot dog
on right now. We're doing a West Virginia hot dog
with a West Virginia grown bison hot dog how cool
is that.

Speaker 1 (08:24):
Yeah, yeah, no doubt. You try to get everything that
you use locally correct.

Speaker 2 (08:27):
We get everything as local as possible. Quality is my
first concern. Local is my second, and just getting those
really good flavors, you know, and of course we have
to be concerned about our price point too, But yeah,
local is super super important to us, and I think
again it's fostering that sense of community. Yeah.

Speaker 1 (08:45):
So how many people in a sense do you do
you employ?

Speaker 2 (08:50):
Currently? I think we've got about eight folks, about about
three full time, the other five are part time, and
that kind of fluctuates. People come and go and business,
you know, peaks and valleys. But in twenty nineteen I
had twenty people working for me.

Speaker 1 (09:07):
Okay, so you've had to go through the hiring process
a good amount. And one of the questions I wanted
to make sure we got to was was what you
look for and what your ideal candidate was in somebody
that comes on And also like how young are the
people that usually want to work for you or how
old are they?

Speaker 2 (09:24):
You know, the age range is all over the place.
And really what I look for more than anything else's character.
And I look back to the people that were hiring me.
You know, I could show up to work on time.
I worked hard when I was there. That's the sort
of thing I'm looking for. If people aren't skilled, that's fine.
I can teach them. My staff can teach them. But
if you know, for in front of the house, for

(09:44):
the servers, if they've got a basic ability to create
rapport with folks, you know, if they've got a good personality,
then we can teach them about you know, the menu
and how to talk about food and the steps of service.
And for the back of the how if you can listen,
if you can follow a direction, you know, at least

(10:05):
you know, if I can say, hey, I need you
to do this, and this is how to do it,
and it's followed through accurately, cool with the nuance will come.

Speaker 1 (10:13):
So you focus more on the intangibles the culture.

Speaker 2 (10:16):
Yeah, I think that's way more important.

Speaker 3 (10:18):
So what do you say to students who are in
school right now, college and how to apply for a job.
What is it that I know what you said you
looked for, but what can they do in school to
make sure that they are top on your list?

Speaker 2 (10:39):
Well, I think you need to take take your schooling seriously.
You know, take take what you're doing. Seriously, we only
get one life, We only get so much time, so
don't waste it. And I also think you should. You know,
these days, you have a lot of opportunity as a
job seeker. Really do your research. When I have candidates
come in and they know as much much about me

(11:00):
as I do, like, I'm super impressed the research. Yeah,
my current head chef, he came in. He knew everything
about my story, he knew everything about our menu. He
had questions for me. He was looking for where does
he want to work? You know what, what place has
the culture that fits what he wants? Because when you
work for small business, especially, it is one hundred percent

(11:20):
a quality of life choice. You can go work for
a chain and make more money, that's just how it is.
But if you want to enjoy life, you might be
better suit. Depends on what's important to you, right, but
you might be a better suited working out a place
that's mom and pop. So do your research, find a place,
find no, no yourself, know what your values are sure,
and then find a place that aligns with that.

Speaker 1 (11:41):
Okay, do you face any challenges when it comes to
you know, I don't want you to throw anybody under
the bus, But is there anybody that you say, you know,
I wish this or that you know, there's just these
one or two hurdles we have to get over, whether
it be in terms of the hiring process or just
folks that work for you, or any other aspect.

Speaker 2 (12:00):
You know, I think restaurants face all the hurdles, and
I think that's one of the reasons why you're seeing
fewer and fewer locally owned places. You know, we're a
retail store where our product goes bad in a week.
I mean, nothing could be more challenging. Yeah, and you know,
finding staff that that do have a work ethic, that
have that sense of urgency that you need, that are trustworthy,

(12:21):
all those things, that's that's challenging no matter what business
that you're in. So you know, it is is a
very very challenging industry to be a part of. But
you know, it's it's not something I could choose to
let go. It's it's something that's it's part of who
I am. And you know, some people come and go
in the industry, they'll they'll serve for a summer to

(12:43):
get you know, through to the next thing or they'll
do a little bit of cooking here and there, but
you always know the lifers because they they are so
passionate about food and about hospitality and about the experience
that they're giving to people. You know, it's it's almost
like they couldn't do without it. So that somehow transcends

(13:03):
all those hurdles and then you just start to get
creative about how are you going to get across to
the other side.

Speaker 3 (13:10):
I knowed that you just celebrated your tenth yory anniversary,
So congratulations for the fact that you stayed in business
in downtown Wheeling, and during you know, the ten years,
I know you've had hurdles up and down. The one
thing that I am really impressed with was Conquer the Cones.
So how did that come about?

Speaker 2 (13:31):
Well, Conquer the Cones was started by a panhandle huh.
So back in this is kind of a funny little story.
Back in December, I was at the restaurant late for
I can't remember what was going on, but I was
there late. I shut her down, everyone else was gone,
and I was talking to a chef friend of mine
in Morgantown and just explained to him, like what was
going on with the street Scape project, and I shot
this little video of me standing in the middle of

(13:53):
my intersection and with both both sides of Market Street
completely closed, and sent it off to him and we
were like and we're just kind of chatting back and forth.
And the next morning I was like, you know what, shoot,
I'm just going to post it on my Instagram. And
it blew up, of course, because the things you put
no effort in are the ones that.

Speaker 1 (14:10):
Makes me want to take less notes.

Speaker 2 (14:13):
That's exactly right. So the folks that panhandle saw that
and they're like, yeah, we got to do something. We
got to help out, We got to help out all
these businesses in downtown. So they started this Conquer the
Cones initiative, which is such a great idea. I believe
there are thirteen restaurants listed on this little business card,
and if you go to I think you only have
to go to six, and yet each one you get
a little stamp, and once you go to six, you

(14:33):
get to turn your card and you're entered into a
drawing for a thousand bucks at the end of that quarter,
and you can enter as many times as you want.
You just have to do the work. You have to
go eat good, good local food. So it's it's such
a great way to bring the community together. And so
Panhandle did the first quarter, and then we just had

(14:53):
Rowerd Financial, I believe picked up the second quarter, and
then now we're into the third quarter and it's Eerie
Insurance is doing it leave They've got sponsors all the
way through next summer, when the project is supposed to
be completed. So super super cool way to just have
that conversation in a positive way. Because our local places
are here for our local community and it needs to

(15:17):
be a symbiotic relationship. We need people to go out
of their way to support us so we can do
what we do for them.

Speaker 1 (15:23):
Sure, I was going to ask you about the construction
and the streetscaping and everything, and I think that's a
great way to get people to entice to go to
these local businesses and local food and everything. But maybe
before that, you know, what other challenges do you see
that causing for yourself and other businesses around Wheeling.

Speaker 2 (15:41):
The biggest challenge we have in downtown is people's idea
of what downtown is. Okay, people are hung up on
it's not what it was in the early eighties, and
they don't even want to give it a shot. And
the biggest problem with this Streetscape project is that it
looks like a mess out there right now feels and
people are using that to fill that narrative of Downtown's

(16:04):
a mess. I'm not going to go down there, when
really it's a minor inconvenience. It's still very possible to
get everywhere that you used to go. You might have
to just dog leg and jog around a street or
something like that. They're still parking. A lot of the
problems are perception issues, and they're they're just in people's minds,
and so our biggest thing is to get people to
give it a shot. And I think when the street

(16:26):
Scape project is done, we need to have a grand
reopening of downtown or we got to blow it up
marching bands and people on stilts and dancing bears, whatever
and get people to come down and see. You know,
I've been saying for years that we're in the heart
of beautiful downtown Wheeling, and that's maybe that's hard to
say at the moment, but I believe that's going to

(16:47):
be true again. And I've always believed that a downtown
is the heart of a community. Sure, so, And you know,
and I call my place bag Upond Kitchen because I
think the kitchen is the heart of a family, It's
a part of a home. So I you know, and
I just I see that a lot in what I'm doing.
West Virginia is the heart of Appalachia. We're the only
state fully in Appalachias. So we've got to put the

(17:07):
heart back into all this stuff and we need people
to become involved again in their community. You can't just
make choices based off of convenience all the time.

Speaker 1 (17:17):
Oh yeah, we talked about that along. We talked about
that in our first episode.

Speaker 3 (17:20):
I believe right now you can't. You can't just sit
stagnant and let things happen.

Speaker 2 (17:28):
You know.

Speaker 3 (17:28):
I know there's two restaurants are two eateies that have
closed yea or I just saw yesterday and that made
me so sad because you have to be there's so
much you can do, but yet again, you have to
be flexible. But sometimes it's just hard.

Speaker 2 (17:48):
Yeah, it is just hard. It is definitely hard. And
I you know, I think a big part of what
I do with the Vagabond Kitchen and what I do
with my food is to try to get people to
be more intentional and to think a little bit more
about what they're putting into their bodies and their choices.
And that's really what It's the same thing with local businesses.

(18:09):
And I understand that it is way easier to run
through the drive through McDonald's and grab something to eat
because you're stressed, you're tired, you're you're busy, and like
you got all the stuff going on, and that's fine,
like that, that's going to be part of life and
it's okay. But just put in that little bit of
extra effort to hit up a local place once a
week or once a month, whatever works for you.

Speaker 3 (18:28):
I think that is so important because that's what the
Chambers motto is always about, you know, supporting local, being
out there and taking the time to get out of
your car and go visit some of these places. It
is just so important, right right, because it's not only because,
like you said, when you support local, I don't care

(18:50):
what business it is, it is helping that family because
that family is also pouring money into the community and
they're supporting dance groups or you know, boy Scouts or
baseball or whatever. And I think we need to really
think about the idea of you know, staying local and
are in the Ohio Valley.

Speaker 2 (19:11):
Well, and you get so much more bang for your bucks,
you do, you know? And that's the thing is, you know,
it's a little bit more output on the individual's part,
but you receive so much more back, exponentially more back
than you would if you just went the convenience route.

Speaker 3 (19:25):
Right.

Speaker 1 (19:25):
We read a few weeks ago that was it sixty
two percent of all the money you spend locally gets
reinvested local. Yeah, so it stays there whereas you know,
anywhere anywhere else in some big corporation, you know that
goes to corporate right, right, things like that. But yeah,
I think it's incredibly important.

Speaker 2 (19:40):
And that's why we call out all the farms and
the markets that we work with on our menus so
people can see if I order this, that money is
also going to support Jebbia, is going to support Jacob
and Sons, going to support Riffel Farms, Blended Homestead, Family
roots farm. The people that we get to work with
on a regular basis, and we're always looking for more
cool folks to bring into the fold that we can

(20:01):
collaborate with.

Speaker 3 (20:02):
Sure, So Madam gonna ask you what's your favorite food?

Speaker 2 (20:07):
Oh gosh, I have I have the least interesting answers
to stuff like this, because like I love pizza, Like, yeah,
I'm basic. I mean I enjoy all the fancy stuff.
I've had full gras and sushi and all kinds you know,
like all kinds of like things. When I was growing up,
I never even thought I'd ever have the chance to try.
I've eaten tons of awful like intestines and brains, you know,

(20:30):
all kinds of stuff. But I'm a pizza dude. I
love pizza, and uh, you know, people always ask what
do I love to cook? I like to make soup. Really, yeah,
Soup's awesome. So you do so many things with soup.

Speaker 1 (20:40):
This is a little psychological do you find do you does?
Does cooking bring peace to you?

Speaker 2 (20:46):
It depends.

Speaker 1 (20:49):
Maybe you're at work.

Speaker 2 (20:51):
Well, it just depends on if things are going right.
So it's all about mees and plus which is a
cooking term. It's a French term means everything in its
place and if you have your knees, if you have
your stuff together. Uh, it's great. It feels wonderful because
it's like being in a sports team. It's like you're
in the zone. If you don't when things go off
the rails. Uh yeah, it can be quite stressful. So

(21:14):
or even even cooking at home, you know, when there's
a lot going on and the kids are hungry, and
you know, there's the phones ringing in and you're like,
oh my god, I got to get this done. And
I'm trying, you know, And I always put a lot
of pressure on myself. I want everything to be hot,
I want everything to come out at the same time.
I want I try to plate nicely at my house.
So yeah, they're there. It's not like it's always uh
shangri law in the kitchen.

Speaker 1 (21:33):
Well listen, I liked you before, but I like you
a lot more now that you're with your pizza answer
and I have to ask you, what's your favorite local
What do you think is the best locally owned pizza
in the Ohio Valley. I'm going to make enemies, stretching
all the way up to Stupid Bill down the Mountainsville.

Speaker 2 (21:50):
There are three standouts. Of course, to Carlos. I grew
up on Carlos. I love I love to Carlo's pizza.
I'm a diehard to Carlos fan. Then there is Defilice,
the defilicte Supreme, Oh my god. Uh. And then more recently,
we've got Pj's Pizza from New Martinsville has come up

(22:12):
and got the old Varsity pizza down in Mountinsville. And
Pj's is a really good pizza also. But I mean,
I remember the worst piece of pizza I ever had.
It was awesome.

Speaker 1 (22:22):
Yeah, it's pretty hard to mess up.

Speaker 2 (22:25):
Yeah, I like it frozen. We growing up, we get
the Schwan's Man would come those little round pizzas. I
loved it all school cafeteria pizza, bring it.

Speaker 3 (22:34):
Oh my gosh. So I will tell you my favorite
is that hot dog, Bison hot dog. Oh heavens if
you have not had that bison hot dog, I appreciate that.
My favorite food, it's hot dog. I'd love hot dogs.
I went somewhere yesterday and there was a hot dog
bar and all she said was, I said, what's your special?

(22:55):
She said, we have hot dog bar. Okay, sign me up.
So I love hot dog. I love that hot dog.

Speaker 2 (23:02):
Though, so well, let me share it with everyone. What
that is that? But that point is so I also
love hot dogs. It is so I mentioned the locally
grown bison hot dog wrapped in bacon, and it's a
West Virginia hot dog. So it's got the chili sauce,
cold creamy coal slaw, minced onions, and yellow mustard on it.
And we serve it with a pickled ramped potato salad

(23:24):
and smoke baked beans. It's it's on a Mansinese bun.
So it is. It is a heck of a meal.

Speaker 3 (23:31):
Yeah, it is one of my favorites.

Speaker 1 (23:33):
Yeah, I don't have to stop in at some point
this week.

Speaker 2 (23:36):
Yeah, please do. I also really enjoy elevating, like peasant
food or like things that are like, oh that's not fancy,
Well let me make it fancy.

Speaker 1 (23:45):
Yeah. Yeah.

Speaker 3 (23:46):
Now do you use do you use flowers?

Speaker 1 (23:49):
Flowers I have?

Speaker 2 (23:51):
If they're edible, I've got a I've got a thing
about don't put anything on the plate I'm not supposed
to eat. So no, no, no edible garnishes, No roseman
marry spriggs, like raw rosemary spriggs. What am I supposed
to do with that brush my teeth? I don't know.
So if it's an edible flower I have, I will.
It's not my favorite thing. It feels like you're trying

(24:12):
like like gold leaf. Yeah, get out of here with
your come on, is it bringing anything to the dish?
And you know, so that's my question. I think it
can be done. Well. Yeah, it's not necessarily something that
I do well, and I just try to play to
my strengths and increase what those are. And plating something
I've been working on a ton over the years. I

(24:33):
really want to. I want to make sure that the
plating matches the the finesse of the food. Right.

Speaker 1 (24:39):
Yeah, it's almost like a first impression.

Speaker 2 (24:41):
Oh, for sure, you with your eyes first, for sure?

Speaker 1 (24:44):
Yeah, wow, wow, do you have any any anything else? No,
I want to I want to respect your time. I
know you've got to get.

Speaker 3 (24:51):
Across the street, but no, I just think I thank
you for coming in, and I thank you for being
someone who's passionate about local.

Speaker 2 (24:59):
Yeah, thank you. I'm still in the family.

Speaker 3 (25:01):
You're family, still in a family worried, So thank you again.

Speaker 2 (25:07):
Yeah, you bet.

Speaker 3 (25:07):
And you know, here's to another ten years in downtown Wheeling,
and I think that is something that we all should
strive for. Make sure we come out and support local,
eat local, have fun local.

Speaker 2 (25:21):
Well, I appreciate it, and things like this are super important.
Because we need to get the story out there more
we do so that That's why I started a YouTube
channel a couple of years ago, because I wanted to
get the story out there. If you if you can't
come in and eat the food yourself, at least let
me show you what we're doing.

Speaker 1 (25:35):
Let me show you that food, get that idea in there.

Speaker 2 (25:37):
Right right, because we've we've got to market our local businesses,
our state, our region. It's very very important to show
people what they're missing if they're not putting that extra
effort into partake right.

Speaker 1 (25:49):
Well, we appreciate you coming on.

Speaker 2 (25:51):
Thank you, We appreciate your time.

Speaker 1 (25:53):
And we wish you the best. And for Matt Wendy
myself his community connections and commerce, thanks for listening. Have
a good one