Plant-Based Snacking and the Joy of Nature with R.E.D.D. Founder Alden Blease

Jennifer (1s): Hey Monica.

Monica (3s): Hey Jennifer, tell us about our guest today. 

Jennifer (5s): Our guest today is Alden Blease, Founder and Chief Creative Officer of R.E.D.D. which stands for radiant energy deliciously derived, a line of plant-based, low sugar and high fiber energy bars with ingredients that are inspired by and derived from nature. Like so many products and inventions that came before it, Alden founded R.E.D.D. out of necessity and sort of by accident. As a college student, Alden ran out of money on his meal plan and began making the first edition of his signature bars using bulk items from his local health store. We’ll get into the full story with Alden, but from there, R.E.D.D. went from business out of Alden’s backpack to a thriving company that’s been named best plant-based energy bars by publications like Minimalist Baker, Runner’s World, Popsugar, and Poosh. 

Monica (46s): Yes, and one thing that struck me as we were talking to Alden about R.E.D.D. was how we often come back to this idea of giving people the tools they need to thrive in nature, whether that’s having a great winter coat so you can still go outside when it’s super chilly, or when we talked about with John Jedd a couple weeks back about making sure people have thee education and access to the tools that help them forge a positive relationship with the outdoors. And so I was thinking what would be better to throw in your hiking bag than a health energy boosting snack. 

Jennifer (1m 15s): Absolutely, so let’s get into our interview with Alden Blease.

Jennifer (1m 19s): Hey Alden, how are you?

Alden (1m 20s): Hey doing well, Jennifer, how are you?

Jennifer (1m 22s): We are so good. We're so thankful for you to take the time today to be on the biophilic solutions podcast with me and Monica. I think last time I spoke to you last, I was at maybe an IG live right at the beginning of the pandemic. Was it like March or April of 2020 maybe?

Alden (1m 30s): Yeah, we were at IG live. I was walking around a pond and you were out there somewhere as well. And it was really great. 

Jennifer (1m 45s): Yeah, it was great. So I know a lot has happened since then. So I know Monica, I've been talking about you for quite a while, so we're thankful that you could sneak on and chat with us today.

Monica (1m 58s): Alden, where are you located today? Where are you hanging out?

Alden (2m): I'm in Freeport, Maine

Monica (2m 3s): Nice. Is that where you grew up?

Alden (2m 5s): I grew up a little bit north of here, but this is where I live now.

Monica (2m 8s): Yeah, that's fantastic. Well, one of the things that I would love to know, Jennifer is pretty familiar with the brand, but I would love to know. How did you name it? First of all, and what is red, R E D D stand for, and then how did it come to be?

Alden (2m 25s): That's a great question. So first off, R.E.D.D. stands for radiant energy deliciously delivered, and we have a line of plant-based protein bars that are packed with adaptogens and pre and probiotics. And the way this all came to be goes back to my childhood. When I was really young, my grandfather was diagnosed with cancer of the intestines and it was just really traumatic for all of us. And he ended up with a colostomy bag and a feeding port and lived without the ability to eat for eight years, just absolutely devastating.

And eventually, he died of an infection, but the good that came out of that devastating, horrible situation. That I realized the importance of health, healthy lifestyle, fast forward to high school. I was researching health and diets and stuff and trying these things out, using my body as a laboratory.

And I was working out a lot. Playing soccer, lacrosse, snowboarding, running. And I ended up being scouted for a modeling agency down in New York City. And so the following year after I graduated, I went down to New York and indulged in all the delicious food down there, all the food. It's so good. And I really liked that part of New York more than I liked the modeling part.

So I realized my passion was vegan food and eating. And I went back to school the following year because I wanted to find ways to help people and learn more about the body. So I went to school for biological engineering up at U Maine and you know, I was completely broke. I didn't have the money to really be there. And I ended up running out of meal funds in the first few weeks of school. And when that happened, I was eating a vegan diet and working out a lot. So I had to find a way to fuel that lifestyle. So I went to the local health food store and filled a bag full of bulk ingredients. These were things like okra and coconut, goji berries, cacao, like my favorite superfoods just packed into one and I felt amazing eating it. And pretty soon my friends noticed that I was breaking chunks off of this [dough that was in my backpack. And they're like, what's that stuff that you have there. And I said, here, try something. And they're like, wow, that's, pretty good. Can you make some for us? So I was like, yeah, sure. $10. And you can have a bag full of this stuff. So. I ended up eventually coming up with a name, I call it Rawgasms and my friends thought it was the best thing ever.

Monica (4m 40s): Perfect college naming. 

Alden (4m 44s): Exactly, yeah.

Monica (4m 46s): And this is about 12 years ago?

Alden (4m 49s): Yeah, like 11. Yeah. Yep. It was a long time ago.

Monica (4m 53s): I love it. And when you say that it was a dough, was it, of a raw mixture of, these sort of bulk ingredients? Or were you baking it at all?

Alden (5m): A hundred percent raw. Basically I was making this stuff in plastic bags in my dorm room and selling it to my friends.

And so had the epiphany to create a bar out of this big bag. And I started printing off labels on an HP printer and, yeah, it was incredible. And so I sold them to stores I'd drive around in a loop and I realized that was my passion. Didn't have enough money to really go back for the next year of school. So I just started making bars. Yeah. Eventually a few years into making bars and upgrading everything, including the recipes and working out on the commercial kitchen and the labels. I realized that the name was kind of getting in the way. And so had a few big customers at the same time that, this amazing synchronicity of the universe that happened, they both said to me the same thing, you have to change the name to prepare for greater distribution. So that's what I did. It took a couple of years to figure out what it should look like. So R.E.D.D. is what came of it and.

Monica: One of the things that you say, you mentioned, so plant-based completely, I think most people understand what that is whole foods, but a lot of times people throw around these words, adaptogens, or super food ingredients. Can you go down a path with us a little bit? I may even have an understanding, but what are those words mean to you? And what are those particular ingredients?

Alden (6m 29s): Well, let's start off with adaptogens because adaptogens are really important. They're also like one of the hottest things right now, but they've been around for thousands of years and the same with so-called superfoods and adaptogens simply mean, well, if you break down the word, adapt to stress is how you can remember it. It's adapting. So they help you adapt to daily stress. And that's why they're so important. And so we have a few adaptogens in our products. We have a mushroom blend, chaga, reishi, cordyceps. We have mocca, we have a new line of elixirs that are incredible, zero sugar. And we actually put L-Theonine which is another adaptogen.

Jennifer (7m 3s): I’ve never heard of that one, can you say it again? L-Thonin, so L dash theonine and it's found in green tea. Among other things. And it is fantastic for mood and concentration and helps with relaxation and sleep among other things. And it works well with coffee because it reduces the jitteriness that people might experience.

Monica (7m 25s): Interesting, so the elixirs, would I drink these straight or–

Alden (7m 28s): It's a powder, a powder elixir, we ship you the powder and you can mix it with your favorite plant based milk or water or whatever you're feeling like having. It's so delicious and they're a hundred percent soluble in water, which is very different because they have plant-based protein. And to actually have the mouthfeel like we have in the elixirs is, not something you'll find out in the market. Right.

Monica (7m 54s): Okay. Well, I know that you shipped some stuff to me, but Jennifer was closer to you, so she got her bag already. And so I'm super excited to try out the elixir. I'm always thinking about like what's new or even my kids, my 16 year old is doing a lot of sports. And so we’re always sort of talking to him about like, what's that recovery drink that he could have that isn't full of sugars or caffeine or junk, we've been looking at some different things, but this sounds pretty cool.

Jennifer (8m 18s): How do you tell people to drink it first thing in the morning, or like Monica just said recovery or is an afternoon snack or how do you suggest people drink the elixirs.

Alden (8m 28s): As needed, but I love to have it in the morning and other people have as well. I mean, we just put it on our website a few days ago, actually.

Jennifer (8m 35s): Oh, no kidding. So it’s brand new. 

Alden (8m 38s): Yeah. brand new. We launched it last year. Just did a little test and then we revamped the whole thing, so much better. And so we're really excited about it, but people love to drink it for morning, coffee replacement, and it works great for that because it will give you the sustained energy and concentration slash mood boost that you might be looking for in the morning slash all day.

So, I mean, I drink it all day. It works great for me. Yeah, toss it in your water bottle, mix it around,you could use hot or cold water. I was drinking this stuff during the pandemic. I just was using it for my own use. And so then I decided, well, I think other people would really benefit from this because I felt profound impact on my own health, my mood, my concentration. So I want to be able to share that with people.

Monica (9m 26s): I love it. And this is the first quote, unquote brand extension.

Alden (9m 28): Correct.

Jennifer (9m 30): That's so exciting. Would you say your favorite thing is discovering new ingredients to work together? Or do you like selling the products out in the market or do you like both of them equally?

Alden (9m 40s): That's a really good question. I get most excited about creating things that haven't really been created before. I just get really excited about thinking, I went on a walk this morning, out in the woods and I was thinking about how I can do something that's never been done before. And that was really fun.

And that's what gets me charged up to break out the lab equipment in the middle of the night and just make things when everybody else is sleeping. 

Jennifer (10m 3s): Can I say, I love watching you on TikTok, maybe it’s instagram, when you’re out like in the woods and you’re talking about the trees and the plants and the why of what they do. Cause I’m like, that’s so interesting, Alden’s teaching me something everyday. So keep up the great work on all the socials because I love learning about the plants from your point of view and your perspective, it’s really interesting. 

Alden (10m 22s): I appreciate it. I wasn't really that into Instagram, but TikTok is a lot of fun. It's like, I used to make videos when I was a kid. So it's now perfect. Coming back, full circle. I'm like, I love it.

Monica (10m 36s): Yeah, it is. So it's this whole social media and TikTok is fascinating to see where they're going. And, there's so many fun TikTok videos these days. You mentioned that, so most of this you kind of bootstrapped it right, in the early days, it was just you and just little by little adding on. And pulling it together from a brand perspective, changed the name. Where was your like first win from a distribution that felt like beyond maybe some of your local health food stores? What were some of the exciting places that you got into?

Alden (11m 5s): Well, the first big thing that happened outside of those local health food stores was a convenience store distributor slash you know, college store distributor in the Northeast called Pine State. And the pine state was acquired by a much larger company, but that was like 600 points of distribution. It was a lot. And that's part of why I changed the name because the owner of Pine State had found the Raworgasms bar at the local health food store. And she said, this is a great product. We would love to sell this, but you have to change the name. So that was like the first major thing that happened, which is why the name changed from Rawgasms to R.E.D.D.

And during that process, a hundred percent bootstraps. And then I took on a loan and then found a manufacturer and had my first run, which absolutely failed. And I had like, all these customers lined up ready for the first bars and they were so excited. And so I had to actually wait a whole year to go back and sell them. That was a huge thing that happened, but it was all based on one massive customer. And so eventually it all worked out. It just took another year.

Monica (12m 15s): And just manufacturing mishaps. Is that sort of what happened or,

Alden (12m 18s): Yeah, that was a packaging mishap and the packaging company just did something that didn't work out so well, the packaging just, it hadn't dried, it was totally weird anomaly that just doesn't happen. And we didn't realize that it wasn't dry and we ended up running the packaging material and so it destroyed the product. 

Monica (12m 42s): I love the new name. I think it's super cool. Radiant energy deliciously delivered and even if you don't know what R.E.D.D. stands for, that's such a cool thing. Like it's such a great name just from the acronym, but then I love, it's kind of like still has that sexy, but not the more palatable right. When you did this, did you think eventually that you wanted to raise funding, which you just, you got in 2019, which, sounds like maybe right before the pandemic, you got a pretty big infusion of funding.

Alden (14m 58s): Back then I had a huge vision for what this could be. I didn't really realize what that would look like in terms of funding. So we're, here, we've raised money and it's a very different thing because there are so many people that are now involved and it's great because back then it was just like me trying to do everything. And now we're a team. So. The great part of it. Yeah. And everybody who's involved as an investor has a little bit of ownership in the success of this. And so we have a lot of allies on board, so that's pretty cool. 

Jennifer (15m 33s): And such a great time. Like you're doing this in such a way in a space where, like you said, the first year was like that epic like wow, like a misstep, but a lesson learned. And here you are in a time when the world is really kind of listening to why plants matter, why my food matters, why I need to be eating a little more healthier, thinking about my food a little bit better. So I think your timing is so spot on for your, growth and your trajectory of what you're doing and just releasing these new elixirs. So you must be feeling like you're just starting, even though been doing this for years, you must be like, There's so much room for you to grow and to do so much impactful work.

Alden (16m 10s): You're right. It's like I have these restarts every so often it feels like in life, and with the brand, it feels like there's a new launch pad every so often. And this is definitely one of them. And we've had several of those with like packaging refreshes and formula refreshes and new product launches. And now we have the new. So there's a lot of that and it will continue into the future. as we are an innovative brand, we'll continue to have these like launchpad moments where it feels like we're starting from ground zero.

Jennifer (16m 40s): Sure, who do you say, would you say is your primary customer right now? Are they teenagers? Are they millennials? Are they kind of everybody or is it just more people that are outdoorsy or sports are definitely not like, the olden days, like granola food, we'd have to be like, oh, it's hippy or it's kind of crunchy or whatever, because I've been eating your bars for like way over a year and I love them. But who do you say is your target market right now? Who's consuming the most?

Alden (17m 05s): It’s a good question. It's all over the map. We have people who have been like buying them for like, probably eight or so years. And then we have the newcomers to the brand and people who are finding them in all kinds of different places like Erewhon and Whole Foods and then through Poosh, Amazon. And so we have anybody who's looking for adaptogens and low sugar and prebiotic fiber, and they really want the most out of their bar. And these are the people we love to provide our product to and who we create for.

Monica (17m 35s): One of the things that I think comes through in the brand is really not only the food is so important, the ingredients are so important, but, really caring for the planet. Right. And thinking about ethically sourced, healthy ingredients. Talk a little bit about that and where do you see that fitting into the brand? 

Alden (17m 57s): In terms of sustainability and conservation and the environment, we are a plant-based brand and plant-based is very sustainable for the planet. It's super clean. We're able to feed more people. It saves a lot of water. So that's the biggest thing that we can do in order to be helping to heal the people and the planet. That’s why we're plant-based and then we're also using fair-trade chocolate and, we're using sustainable ingredients. and so that's really how we’re doing it now.

Monica (18m 27s): And do you have a hard time finding those ingredients? Sometimes, we have an organic farm, where I live and we're really good friends with the Rodale folks with regenerative agriculture, but we know that a lot of the traditional, big boy, packaged goods companies are starting to come to Rodale and say, we can't get enough organic X, wheat, soy, are you finding that you're having problems sourcing? Or do you feel like that's been easy to do for you guys?

Alden (18m 46s): In terms of sourcing sustainable slash the best ingredients? Back when I started, it was more of a challenge. But as time has gone on the supply chains have become more robust and there's more of a demand for it. And we're sourcing in areas where it's a little bit more niche, specialized and higher cost. And so we’re finding that we always seem to find enough of our ingredients, fortunately. Fantastic. Yeah. And it seems like as time goes on, we're just going to see more and more of these organic, sustainable ingredients and such.

Monica (19m 25s): I was reading something the other day that organic, it was first, I don't know if it was like, the first certification through, the federal government was ‘02, 2002, maybe, and it was a $13 million, it was, they sold $13 million worth of organic, which just sounds so tiny right now. And now it’s like $40 billion or something. And so it is really exciting to see these changes happen. Part of that is it, attributed to companies like you who are basically demanding those ingredients from the farmers, or the sources, that you're putting into the product.

Jennifer (20m): And you're giving an option for people. I think that's the best part. Although what you're doing is like you're young and you're like such a go-getter. I want you to create a difference. Not just hey, I like it. It tastes delicious. It's like we have a movement to really move people to think about what they're eating for themselves and the planet and it's so community based. So like how do we do things better for ourselves? And , it can be simple enough of creating something really delicious in a bar or an elixir, but that changes the way people think about how they're consuming things and how they're like taking hold in their own communities. And it's really, a cool opportunity to be a part of like, people want to be a part of a brand that's doing something important, you must be feeling that.

Alden (20m 38s): Yeah, absolutely. Ultimately our goal is to just give people what they want slash what, you know, and by doing that, we're doing our job and, it's interesting. Walmart is the largest purchaser, so much consumer of organic produce now. And it's really not, so much about us. It's just about what our consumers want and what people want because of. That's why it's a $40 billion a year industry versus a $13 million industry.

Monica (21m 2s): Right. And I'm hoping I got those numbers right.

Alden (21m 4s): Oh yeah, it sounds right to me. But regardless, huge growth, even if the numbers aren't exactly right. Huge, huge growth in organic. I feel like we're just continuing into more and more sustainable practices. And I feel like people are really starting to see how their individual lives impact the planet.

Monica (21m 25s): What role do you think food and energy play in connecting people back to the natural world? Because I think that's something that Jennifer and I talked about and on this podcast is, you have to connect people to the natural world in order for them to care about it and also make it not another, it's a place, it's an everyday place. Like you were saying, you're walking in the forest center. Jennifer was in the park earlier. how do we make nature a thing that we are a part of rather than a place that we go to. And, I'm just curious, how you see food, playing that role.

Alden (21m 58s): Food and brands have the opportunity to tell a story. So just through the brand, just through the packaging, they could inspire people to connect that to the land is the story of the ingredients is a way to connect back to the fields and the forest in the case of mushrooms. So I feel like brands have the power to inspire people and that's very exciting.

Jennifer (22m 22s): I tend to agree

Monica (22m 24s): Now we're always trying to figure out how do we expand, we call it kind of a biophilic movement, but it's like, everybody's a part of it because we're all part of nature. And that's one of the big things that we're trying to get the word out that, you can make thoughtful decisions in your life and what you're purchasing is a huge part of it. Cause right. We decide every day with our pocket book and those can be part of the movement, is letting people know food is like one of the most important things, of what you're putting in your body, of what's happening there. You mentioned Whole Foods earlier. so I could find it at Whole Foods. Where else can people find it?

Alden (22m 58s): You can find it at Publix. You can find it at Erewhon. I mean, there a bunch of retailers out there, but the great place to go is reddbar.com. So reddbar.com. And you can also find us on Amazon as well as Poosh, poosh.com. 

Monica (23m 18s): And I hadn't heard of this before. Tell me what Poosh is. 

Alden (23m 19s): Poosh was started by Kourtney Kardashian, it's her e-comm brand. So we really love Poosh and yeah. So any of those options work really well, you'll find us online and you'll get a beautiful package at your door in a few days.

Jennifer (23m 32s): Fantastic.

Alden (23m 34s): Definitely the most convenient way to buy R.E.D.D. bars and the elixirs. And the elixirs are only available on our website and they're under the R.E.D.D. lab.

Monica (23m 46s): Oh, nice. And how has, the elixirs, have you gone out to talk to your distributors to say, do you guys want to pick this up next or do they feel like it's a different category or how do they think about bringing that in alongside. 

Alden (24m 2s): It's so new that we're just allowing our current customers the opportunity to try it and enjoy it. And we made a small run of them. And so we're really testing it out and people seem to really love it.

Jennifer (24m 12s): Yeah. I'm so excited to test mine now that I have some today. So now I have some, this was my first time I've sat down all day, so I'm really excited to mix it up once we finish our conversation. 

Monica (24m 25s): I know. Well, I'm always looking. Yeah, good. I'm like, I'm sitting here with some almonds, but like I'm always looking for like a good bar that, it doesn't spike me. Cause I feel like so much of the stuff has just like, besides sugar, high sugars, which is just not good. Whether you want sugar or not just like from a jittery, but I love the idea of this elixir with green tea ingredient in it. Cause that's just an easy way. And then you're also getting hydrated. Yeah.

Alden (24m 55s): And it's actually, uh, so, low sugar is a pillar of our brand. Our products don't have much sugar and the elixirs actually have less than a gram of sugar. So, we call it zero sugar, but it's so low in sugar that it won't spike your blood sugar at all. And it's packed with pre and probiotics. And when you combine those two, it's called a symbiotic. They work together. And another part of having great synergy in terms of ingredients is that we have traced minerals in the product. And that combination of pre and probiotics, prebiotics actually help you absorb more trace minerals.

So that works together and the trace minerals help to hydrate you. And you're not getting them from some of the produce that's grown out there because a lot of conventional farmers will try to grow things using the most efficient means. And so there's deficiency out there with these trace minerals.

Monica (25m 43s): Yeah. And we've talked about how soil health has really been depleted, and if you don't have healthy soil, you don't have healthy food. And then you don't have healthy people.

Jennifer (25m 52s): It's a big thread along our Biophilic Solutions conversation. It's always, it always goes back to beauty products, fashion, food, everything comes back to the soil. And it's really fascinating that every single conversation that we have keeps going back to soil health and the health of the planet, the health of the people, it's fascinating it really, really is. 

Monica (26m 10s): Yeah, definitely. And just good inputs. That's a huge thing is like, if you don't have good inputs, how can your products be good? So even if it's not coming out of the soil, but I just think it's super, super important. So you just launched the elixirs. I was going to ask you what's next, but I feel like I'm putting pressure on you. I want to know what's happening in the woods, that's going to be a new thing that nobody, but you can't tell us yet. What are the goals for R.E.D.D. right now? Is it more distribution? What does the next 12 to 18 months look like?

Alden (26m 35s): We're focused on innovation. We have a lot that's happening behind the scenes that's really cool. more products that are low in sugar and they'll taste incredible, interesting textures and all going to be next level. So that's what we're focused on.

Jennifer (26m 53s): Fantastic. That sounds great. Alden, thank you so much. I know we're running out of time, so I just want to say thank you for your time today and to see you again, even though it’s virtual and someday I want to come up in the woods and see you actually like doing your thing up there, it'd be fun to go where you are and just explore the woods with you and see all the plants and the trees firsthand.

Alden (27m 13s): Yeah. I was going to say, that would be awesome. I love that. 

Monica (27m 14s): Invite you to invite you down to Serenbe and come see us. If you're ever in Atlanta, let us know if you're coming down to pitch anybody or you're just down for fun, we're just south of the airport and miles and miles of trails. 

Jennifer (27m 35s): Alden you’d love it. It's so you, like you would, I was, as soon as I went to Serenbe where Monica is and where our Katrina is, our producer. I fell in love with this 2019, 2018, 2019. And I went, I said, I can't believe I've never heard of this place. And then I've been addicted. I've tried to go back as often as possible, but he would love it.

Monica (27m 45s): Yeah. It feels like R.E.D.D. is very much brand aligned. So we'd love to share you with our residents and stuff, but it's been a delight to meet you virtually. I can't wait to try the elixirs.

Jennifer (27m 57s): Yeah.

Alden (27m 58s): Amazing. Well, I can't wait to check out Serenbe and maybe do some foraging down there. That sounds amazing.

Monica (28m 5s): Alright well thank you so much. And, we’ll look forward to–

Jennifer (28m 10s): We’ll look forward to what’s next. 

Monica (28m 11): Yeah, exactly. 

Jennifer (28m 20): Hey, that was so great, and so fun to get a SWAG bag. 

Monica (28m 25s): I know, and I know our producer Katrina was pretty excited about the SWAG too. 

Jennifer (28m28s): Exactly, have you had the chance to try anything yet?

Monica (28m 30s): Yeah, so I’ve tried the bars and I’m actually wearing a R.E.D.D. sweatshirt they sent me, which is super cozy. 

Jennifer (28m 37s): I see that, I see that.

Monica (28m 37s): And the elixirs are next, I have to try those. And as I was doing the interview, what really sort of jumped out at me was his focus on ingredients and how important it is to search for the healthiest, most ethically sourced ones. When we shift to a regenerative model it is vitally important that we’re eating food that not only fuels us but also that we understand where it comes from because I can go buy an organic bar and maybe it’s great for me on a personal standpoint but if the product is sourcing ingredients in an unethical way, then I’m sort of reinforcing the status quo. 

Jennifer (29m 6s): That’s so true. And talking about that with Alden is sort of reminding me about our conversation with Marci Zaroff where we were talking about how the sustainable fashion industry has really grown over the past decade or so. And the fact is we wouldn't see so many brands shifting to an ethical regenerative model if there wasn’t really a growing number in consumer demand for it.  

Monica (29m 25s): I know that right, but it’s also tough, right, Making those decisions takes effort. So it’s helpful to have some ethical go-to brands that we recognize whether that’s online shopping or the grocery store, or whatever the case may be. 

Jennifer (29m 39s): Have you seen Alden’s TikTok yet?

Monica (29m 41s): I have and all of our listeners really need to go find him, we’ll put a link in our shownotes. The love of nature and the joy of exploring outside is so palpable and also entertaining. 

Jennifer (29m 52s): Very entertaining. There’s one where he finds a fossil of a seashell at 1000 ft above sea level in Maine, I mean how incredible is that?

Monica (29m 58s): I know, it was so amazing. He was such a fun interview. Alright Jennifer well I guess that’s it, until next time.

Jennifer (30m 5s): Alright see you next time Monica.

Monica (30m 8s): Bye.