Bruce, thanks for agreeing to be on cheftalk. I'm impressed with charcuterie, more impressed with your charcuterie, but what I'm most impressed with is the Chicken and Apple sausage. I think, IMO of course, that you have created a modern classic. Sure it's not Knockwurst or Polish, but within the right circles, Chicken and Apple sausage is served right alongside Bratwurst and Beer. I just want to say how impressed I am with that combination. So, sorry for rambling, but would you mind telling us how that particular combination came about? Frankly, if someone had come up to me 10-15 years ago and said "hey, I have an idea for a chicken sausage with apples" I'd have laughed them off!