 you know, wild rice and moose meat or something like that. But I feel like with the cooking that we're doing, we're almost, I don't want to say inventing, but we're pushing the envelope on what it really could be. Like when I first started doing this stuff, I wanted to recreate old recipes from the reserve that I'm from. And when I went back and I was asking my aunts and everybody about old recipes, there was nothing to be handed down. And I'm not sure if that's from