Cottage Foodie Con - THE Conference For Cottage Food Producers!

Today I'm talking with Matt Rosen at Cottage Foodie Con. You can follow on Facebook as well.

"CottageFoodieCon will be an annual premier event dedicated to supporting and empowering small-scale food entrepreneurs operating under cottage food laws. This conference serves as a vital hub for cottage food producers, policymakers, educators, and industry professionals to connect, learn, and grow. Through a combination of keynote speeches, workshops, networking opportunities, and an exhibitor trade show. The conference will foster business development, regulatory compliance, and innovation in the cottage food sector."

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00:00
You're listening to A Tiny Homestead, the podcast comprised entirely of conversations with homesteaders, cottage food producers, and crafters. I'm your host, Mary Lewis. Today I'm talking with Matt  at The Cottage Foodie  in Eden Prairie, Minnesota.  Good morning, Matt, how are you? I'm doing fantastic, Mary. How are you?  Good. See what I did there? I didn't say your last name. Do you want to explain it really quick?  Yeah.  So I question my family.

00:26
Lineage so whether or not they are pronouncing our last name correctly because  it's spelled just like Rosen R O S E N But it's actually pronounced rosine like there should be a Z in there or maybe two E's uh So yeah, so it's uh I respond to both  Okay. Hey you probably works to does  people  or hey cookie guy. That's what seems to be uh Most popular here over the last five or so years since I started my college food business, so

00:56
Yeah. And uh your business is sergeant shortbread and it's really hard to screw that up. So  the spelling is a little tricky. A lot of people mix up the spelling of sergeant. went with the, uh of course, spending 23 years in the military. went with the military version of sergeant, not the S A R G E N T that some people want to spell it. But, uh, so it's easy to pronounce, hard to spell.  Yeah. I grew up thinking the English language was super simple.

01:26
And then I looked at other languages and went, no, we're just as messy as everybody else's languages. So,  has been on my show twice, I think already. And he came back to chat with me this morning about the fact that  he  has spearheaded the Cottage Food Econ that's coming up in April of 2026. So tell me what you got going on, Matt.

01:52
Yeah, so it's a cottage food conference  designed specifically for cottage foodies uh or cottage food entrepreneurs.  And the premise behind it  is like the classes and the sessions and everything about this conference is geared towards uh the business side of running a cottage food business.

02:15
A lot of people ask me like, can you have a cottage food conference? Every state, how can it be national? Every state is different and  all these products. I'm like, easy. I'm just going to teach you the business side of running a cottage food business. And I'm not going to teach you how to make sourdough. You probably already know how to do that.  And I'm not going to teach you about the laws in Tennessee. You should already know those because you're a cottage food producer in Tennessee. If you're not from Tennessee, you could care less what the laws are in Tennessee.

02:44
So yeah, so that's the premise behind uh the conference is that it's designed to help cottage food entrepreneurs with the business side of running a cottage food business. things like one of the classes is food photography using your iPhone.  As we all know as cottage food entrepreneurs, we  don't have enormous budgets to hire somebody to take professional pictures. So  just starting out,  we'll teach you how to do

03:13
great pictures and it's taught by a photographer. oh So she's going to teach us how to take,  you know, she used the lighting  and the angles and ah things like that. So it's going to be a hands-on workshop. So people are going to get to take picture. It might not be their exact product of what they're taking a picture of, but it's going to give them the idea of like what the angle should be and um whether you want direct lighting or maybe you want to pull a shade. If it's really sunny out, you might want to pull the shade so it's not quite as bright. So

03:42
Yeah, teaching things like that social media. We've got a few classes on social media uh One of them how to win at social media without being an influencer. So  Yeah, and it's we have speakers coming in from gosh all over the country from California, Missouri, Colorado, Florida Pennsylvania Wisconsin and of course right here in the great state of Minnesota Fantastic so I have lots of questions  the first one

04:11
The first one is what are the dates in April for this? It's April 23rd through the 25th. So it's a Thursday through Saturday. Okay. And what time does it open and what time does it close on the day so that it's open? ah So on Thursday, it's going to let me double check. Registration starts at 1 p.m.  on Thursday the  23rd  and it will go on Thursday. It'll go till I think it goes till

04:37
630. Yeah, uh it goes till 630 on Thursday. And then we're going to meet up again Friday morning at 8 a.m. Do a little networking and grab a cup of coffee and visit uh until 9. 9 is when the actual  classes will kick off. And then  Friday, there is a VIP happy hour that if  those who sign up for the VIP ticket will have a VIP happy hour where we're going to have some food and drinks uh on me, on us.

05:07
And  we're hoping that most of the speakers, we've already gotten commitments from quite a few of them. So  some of the speakers will be there, sponsors. So this is going to be a great way for individuals,  cottage food producers like you and I to hobnob and mingle with the speakers and the sponsors, those who have uh seen great success in the cottage food business. So we'll get to meet them on a more social setting.

05:36
And then Saturday, it's 8 a.m. to noon. We got  to be out of the college by noon. Otherwise, they said I'm going to get in trouble.  And I don't want to get in trouble. Yeah, absolutely.  Okay. And then my second question, which is the big question everybody who's listening is going to want to know is how much does it cost? Yeah. So there's different ticket levels. So um there's everything from  the lowest cost is if you do virtual or if you can only come for one day.

06:02
It's a it's the ticket is for Friday  in the middle because that's when I have the whole day. Almost the whole day is packed with nothing but classes. There is a keynote speaker on Friday. And  so but I packed as many classes as I could into that Friday right in the middle, because I did get some feedback when I was thinking about doing this  or planning to do this that a lot of people are like, well, I can't do three days. So if you can only do one day, come on Friday.  So the one day Friday and the

06:32
The  is $99 and the VIP ticket is $249. That's full price. We do have early bird pricing going on right now,  25 % off of  those ticket levels.  We also have a special discount for those who are members of the Cottage Foodie, the online directory. So uh if you're a member of the online directory, the Cottage Foodie, or thinking about joining,  we're giving you a special discount for those members.

07:01
Reach out to me for that Yeah, and then there's a couple of Levels in between there. So that's kind of the minimum and the maximum but it all falls within either $99 or 249 Okay, and did you say you're gonna be doing this virtually too? Yes. Yep The all the classes all day on Friday except the hands-on workshops that didn't make any sense to do those virtually obviously but but yeah the

07:28
the actual sessions, the breakout sessions will be broadcast, I guess,  virtually. So you can log in. You don't have to attend in person.  Fantastic for us who are very  socially inept and  scared and don't want to be in a big room with a lot of people.  Thank you for doing that.  Yes, of course. Appreciate  it.

07:52
Um, okay. So I was looking at your speakers and I saw that you have Stephanie Hansen and I saw that you have Michelle Sharp from meet the Minnesota makers. think it's her, her website. Yes. Yeah. Yeah. So Stephanie Hansen is going to  on Thursday afternoon, we have a panel discussion. So we have four, uh, CEOs, founders, um, influencers who have  made it big.

08:19
in the world of cottage food. Like I think the one of them, she's got 150 to 160,000 followers and everybody else has even more than that. Like Maddie Gartman is on that panel discussion. Of course, if you're from Minnesota, you probably know who Maddie Gartman is, the decorated sugar cookie queen here in Minnesota. She's got almost a million followers just on TikTok alone. So.

08:45
So yeah, there's a panel discussion with four panelists and Stephanie Hansen is going to be the moderator for that for that discussion. So super excited to have Stephanie Hansen coming.  And then Michelle Sharp. Yep. She's going to come and teach. ah Gosh, I'd have to double check. I think she's teaching a class and maybe even a hands on workshop.  But yeah, so Michelle Sharp will be there. um One of the keynote speakers  is um Tina Rexing from T-Rex Cookies. So she will be one of our

09:14
keynote speakers. I believe she's the keynote speaker on Friday. So, so some well-known names, if you will, from Minnesota. So if you're from Minnesota, you probably have heard of one or all three of those. Yeah, I hadn't heard of Maddie, but I'd heard of the T-Rex cookies lady. So I interviewed Stephanie a couple of weeks ago, and she is the sweetest woman. I love her. Oh my gosh.

09:43
You lose track of time when you are meeting with her or talking to her because her energy is just infectious and you just you don't want the meeting to end because she was just  She's a hoot and she's just so fun to talk to. She is just  yeah, she's amazing. She's amazing I'm just I'm so happy that when I reached out to her she came back and said yes I would love to do it. So I was just I was thrilled so

10:09
Well, thank you for bringing that up. Cause actually that was going to be my next question. When you started to get this together, cause you and I had talked, I don't know, maybe a year ago and you had floated, you had floated the idea. were, you were mentioning it to me and you were like, I don't have any details yet. I'm just putting it together. So how did that go in, getting this put together? Yeah. So, so the, the idea came from, so as the cottage foodie, I went to cookie con in Reno.

10:39
last spring and that was March of last spring  and uh just to promote the directory. And while I was there, I just had such a great response. People had never heard of me, which obviously for brand new, uh never heard of me, but we're super interested. Like, well, tell me about it. What do you do? Some people were like, oh yeah, I've heard your name before, but I don't know exactly what you do. And then some people were like, yes, can I sign up right now? I came here looking for you, know,  besides the cookies, of course. ah So

11:07
So when I was at that conference, was like, gosh, I need to,  uh, I need to find a national cottage food conference, one that has not just decorated sugar cookies. And I couldn't find one. I couldn't find one. And I was just,  I was blown away. I was flabbergasted that I couldn't find a national cottage food conference that included all products. So that's when I, that's when it kicked into, into overdrive. was talking to, um, Lisa and Jessica from my custom bakes and borderlands bakery.

11:37
And I was sharing a booth with them and  I told them, I'm like,  I need to do this. And they're like, we're in, we can't do, we can't devote all of our time to this because we're doing this over here, but  we're more than happy to help out. And so  the three of us just started from that point on, just started a weekly zoom call where we started the planning process and we've added a fourth person. So there's four of us now that we have a  weekly zoom call every Monday where we  kind of talk about.

12:06
what's coming up and what we've done. uh yeah, so it's, uh that's when it kind of kicked into overdrive. And that's when it became a reality was the end of March of this year when  I couldn't find a national cottage food conference.  The only thing that I could find was they had a national cottage food conference, but it was a hundred percent virtual.  And uh the last time that it was,  that they had that was in 2023.  So, uh

12:33
Super important for me, I'm kind of, I guess the opposite of you, Mary. I love people. I love  as many people around me  as possible, especially those in the cottage food world. It's it's so much fun to network with other cottage food producers. And so it was very important to me that this was going to be in person. Obviously a lot more expensive to do it that way, because there's so many more logistics and details, but I didn't care.  I had to, this had to be in person, but I also knew that it had to be virtual as well.

13:02
Cause some people like yourself, like no crowds, not me. I'm logging in from my, my kitchen counter. Thank you very much. And some people just, I can't give up three days. I,  this is not my full-time job yet. So,  uh, I can only come for one day. And so,  or I can't even come at all, but I really want to take part in this. And so it was, it was important for me to, make this a hybrid conference to try to attract as many cottage food producers as possible.  Okay.

13:30
And just to be clear, I don't hate people. I I just am not in on being in a room with a bunch of people. And it's not even the people, it's all the noise and the movement that people make. That's the thing that sets everything on edge for me. And then I get jittery and I love coffee. So I'm, I'm mildly jittery all the time anyway, but you add a bunch of people and I'm just like, I'm out. Bye. Yeah. Yeah. No.

13:58
I know exactly what you mean. It's, uh,  um, there are certain  larger crowds.  It's, it's very uncomfortable for me as well as outgoing as I am.  Um,  I don't do real well in enclosed spaces where it's loud.  My, hearing from being in 23 years, uh, being in the military for 23 years, my hearing is not the greatest. And so when there's a lot of noise around me and a smaller room and it's a lot of people, I don't do well there. So,  um, as long as it's a

14:26
like a bigger space and it's, you know, you don't feel so, I guess claustrophobic might be the word, but, ah but yeah, no, know exactly what you mean. I I'm with you on that. Yup. Which college is this going to be held at?  Hennepin Tech, Hennepin Technical College, the Eden Prairie campus. So it's a  less than a mile from the mall and all the eating places that you can think of. And,  uh, we have a couple of hotels lined up.  Uh, they're just, you know, a quick five to 10 minute

14:55
hop, skip, and a jump from the college. So uh yeah, it's gonna be at the Hennepin Technical College, the Eden Prairie campus.  Okay, and how much room do you have? How many people can you accommodate as  attendants?  Great question. So in person,  we have three auditoriums.  Well, it's a main auditorium, and then there's like two uh kind of side auditoriums that all we have to do is uh move these like uh temporary walls.

15:25
We open that up and then we have seating for  430 people.

15:31
And then once we're, and that's if we want to have all, you if we have more than 400 and they need to hear the keynote speaker or the panel discussion. And then when it's time for the breakout sessions, then we will close off each one of those walls and the main auditorium holds roughly 230. And then each of the side auditoriums hold a hundred in each of those. So there'll be three separate rooms where we have at least a hundred people available or space for a hundred people in each one of those three spaces for the breakout sessions.

16:00
Okay, so it's not a huge conference. We're not talking thousands of people. You're starting a little bit small. Exactly. Exactly.  It's never been done before. So I didn't want to rent out the Minneapolis Convention Center quite yet.  Let's see.  Let's see how year one goes first. But uh yeah, so it's going to be quaint. It's we've got some additional space  with those three auditoriums. We rented the uh

16:25
The student commons and that's where the vendor market, we're going to have a vendor market going on at the same time. And then there's another space that we rented. It's a, they call it an event space, but the best way I can describe it is think of an old school cafeteria, college cafeteria. We have that space as well. And that has seating for over a hundred people, 150 people, I think is what it's, what that will hold. so realistically we can have, uh, close to 600 people if we, uh,

16:55
If we have 600 people sign up, we do have space for 600. Very nice. So I don't know if you want to answer this question. If you don't, just tell me that you're not going to answer it. How many people have signed up? Do know off the top of your head? Yeah. So right now, I want to say I haven't looked today. Last time I looked, were right around somewhere between 40 and 50 people have signed up. Okay.

17:21
And I will tell you this, that of all of those people who have signed up, only one has signed up for the virtual ticket. Everyone else is attending in person. So I'm just beyond excited that that many people have decided, well, we want to come and be there face to face. So just thrilled with 99 % of the people who are signing up are signing up to come here in person. So it's exciting. that's people from Florida.

17:50
She was the one who signed up virtually. We have two people from Ohio, uh someone from New York.  Yeah. So it's not, and it's not just Minnesota. So it's just so exciting to see that, uh, that people are, are excited about this. And it's still six months out. Yeah, exactly.  So listener, if you want to go to the Cottage FoodieCon in April of 2026, there's time to sign up. There is time. The end of, we are

18:19
our best rate, our early bird rate does expire on the 31st. in just over a couple of weeks, um once November hits, there will be another early bird discount, but it won't be as good. So the prices start gradually will start going up the closer we get to the conference. So, so yeah, I, I recommend  signing up now before the end of the month to save the most money. And we do have uh blocks of rooms that have special rates. Once those are filled, we can

18:48
request more, but the hotel does not have to give us that  any more rooms beyond what we already have. So,  yeah, I highly encourage  individuals to sign up now. Now is the best time to do it to save the most money.  am so excited for you, Matt. This is going to be amazing.  Thank you.  Thank you. Gosh, I wish you would come. I wish you would just like sneak in and maybe we can, you I don't know.

19:14
We'll find a spot in the balcony so you don't have to be, you  know, be a little more comfortable. Oh, I wish you would come. It would be so fun to meet you in person. Yeah, we've chatted how many times and  I would just, yeah, I would love to be able to meet you in person. So think about it. I will think about it. I will think about it real hard and I'll probably still say no, but I will think about it. I promise.  Good, good.  So now that we've talked for almost 20 minutes about this, what I do want to tell my listeners is that,

19:42
You don't have to have started your business yet to attend this. If you're just looking to get information and maybe some guidance from people who have been doing it because you're thinking about getting into cottage food, you could do that too. That's exactly right. This is not,  you do not have to be a cottage food producer to  attend this. And to be perfectly honest, you don't even have to be a cottage food producer or thinking about it. You could just have a small business.

20:12
food business that maybe you want help with social marketing, social um media. I'm not checking IDs to make sure that you're a cottage food producer, but I will tell, I do tell people who have thought about it, this is  directed towards a cottage food producer, but it still would be relevant even if you're not. But yeah, we have it set up where we wanted to have a nice mix  of those who have been in business for zero years up to like two years.

20:40
And those who've been in business for  over two, three years  who maybe just need to refresh their logo. They've already got a logo, but they want to refresh it.  We have somebody teaching a class on how to create their own logo using something like Canva. That's a hands-on workshop. So  you do not have to be a cottage food producer. You could just be thinking about getting your cottage food registration and want to attend just to see what it's all about. Absolutely. You're absolutely right. Yeah. Because

21:10
Right now, anybody who's not cooking something should be.  I've been saying this for  months,  months and months, probably since October of last year, that if you don't know how to cook, you should probably learn how. Because with all the inflation spikes that we keep seeing on ingredients  and the fact that fast food is not good for you.

21:36
And the fact that your favorite restaurant has jumped in price astronomically in the last six months,  you can be making your own stuff at home for at least half the price you pay somewhere else. Yeah. And  I'm not saying don't go buy treats from Matt. I'm not saying don't go buy his shortbreads because I'm sure they're fabulous.  But you can't sustain buying food that's already made for any amount of time right now.

22:05
It's just impossible. It's so expensive. Yep.  Yep. I agree. I agree. It's, uh,  you know, whether it's cooking or baking, figure out something, you know,  sourdough is so popular right now.  Um,  I wish I had the time or the knowledge of how to do that because I love sourdoughs. So that is one thing that I'm just going to have to keep on buying  because I have no plans of baking that. But, ah but yeah, something like cooking meals at home or

22:33
you making your own homemade salsa or jams, you know, a lot of these things  are, they're not that hard to,  to learn how to do it. I mean, it takes a while to perfect it, but,  but yeah, these are things that  I think just anybody can learn how to do, whether it's, you know, baking or cooking. Yep, absolutely. One of the easiest entry points for jam is strawberry jam. It's really hard to screw up strawberry jam.

23:03
So that'd be the one for me then. Got it.  For anybody.  Yeah, yeah. Because usually if you're buying strawberries for jam, you're going to be looking for good strawberries and good strawberries are sweet. So if you screw up and add too much sugar, oh well, you're going to have really sweet strawberry jam.  If you screw up and don't add enough sugar, you're still going to have sweet strawberry jam.  And it's got natural pectins in it, which means that you're going to have to add some, but it

23:32
tends to want to gel on its own. And the only reason I know this is because we started canning a couple of years ago and I was like, oh, strawberry jam is probably  the gateway drug to making jam.  Yeah.  So and chocolate chip cookies are the gateway drug to baking. I swear. It's so hard to mess them up.  It's funny you should mention that because I cannot for the life of me make a

24:00
even a tollhouse chocolate chip cookie. can't do it.  I can't do it.  I've tried and tried just like everyone's like, just  bake it off the package on the back of the chocolate chips. I'm like, I try. What happens is mine turned out like super flat and then there's huge chocolate chips sticking out at the top. So um yeah, I don't know what, I don't know what it is. I mean, I can make a chocolate chip shortbread like nobody's business, but a traditional chocolate chip cookie. I cannot do it.

24:26
I've tried it multiple times and I cannot get them to come out right. So  it's funny you should mention that because yeah,  I can't do it for some reason. I don't know what I'm doing wrong.  is so weird because there's butter in shortbread cookies and it's room temperature butter, yes?  Not in shortbread. It's not?  No, shortbread you use chilled uh straight out of the fridge.  Oh, okay. Well, then let me give you a hint if you want to try making chocolate chip cookies again.

24:56
The way that my chocolate chip cookies work is that I take out butter and I sit it on the counter for at least a day.  it's that our house is usually at 70 degrees. Okay. So it's uh room temperature butter. And then I whip that butter with sugar. That's the first thing I do until it's almost white  and it has peaks. And that's the thing that I think keeps my cookies from being flat.  Oh, so  you could try that.

25:26
Yeah, good.  It's so frustrating. I don't know if I'll go back to it. uh It's funny. mean, it's frustrating, but yeah, it's funny. I can laugh at myself saying, here I  make shortbread cookies. It's my business, but I can't make a  regular chocolate chip cookie using a recipe off of a tollhouse package. Yeah, but there are different processes. Yeah, for sure. And I'm going to tell you, there's a big difference between making shortbread,  chocolate chip cookies, and a snickerdoodle bar.

25:55
So  it's just, I think it's practice and I think it's skill and I think it's patience.  And  I think it's the want to do it. And I think you have the want and I think that you have the patience, but uh I don't think you really have the time because you're so focused on what you already do. Yeah, yeah, definitely.  Not a ton of time with, because I still have my shortbread cookies. Sergeant Shortbread is still around and the cottage foodie and yeah, now planning the conference.

26:23
My time is pretty occupied on a  daily basis for sure. Yep, absolutely. And it's all good stuff, so keep doing that.  Okay,  so tell me how people can find you if they want to go to the conference. You're on Facebook, tell me that. Yep, on Facebook. um Facebook and Instagram, they're both the same uh social media handles, Cottage Food Econ. uh And then  we have a website.

26:53
cottagefoodicon.com  and the website is where they can find,  we've got the list of all the speakers, we've got the  venue, so there's a link that they can click on directly, takes them straight to the  hotel to book their room under the block room rates. Yeah, it's got all the information  on the website. So  yes, you can go to social media, it's there, but the most up to date, would say,

27:22
the website is going to have the direct link  to register and it's got the  coupon code or the promo code to get the 25 % off between now and the end of the month.  Just  right there so you can't miss it. uh CFCon25. So yeah, I would say check out one of those three things  and that should answer most of the questions. If not, my uh email address is matt at cottagefoodiecon.com.

27:51
More than happy to answer questions.  Okay. Can I share that code in the show notes? Is that okay? CFCon thing? Yep.  Just, it's just important to know that it's only good until the end of the month. So ah it does expire on  Halloween as a matter of fact. So it's kind of a scary thought.  Okay. Cool. Okay. So I have one more question for you out of all this.

28:18
When you approach the people who are going to be guests or speakers who were out of state about coming, were they like, tell me more, I want to know?  Yes.  I mean, it kind of, leaves me speechless because all of these speakers said yes.  They didn't even,  they didn't even hesitate.  A couple of them actually reached out to me. Hey, can I come  to this conference? Can I be a speaker? I have a few.

28:47
I actually have a few speakers  on a quote unquote wait list, just in case any of the other ones uh back out for some reason. uh It was incredible. It was absolutely incredible. People found out what I was doing  and they were just, they were equally as excited as I was to be able to come and attend it for one thing. And then when I asked them to be a speaker, they're like, they were just over the moon excited. So yeah, it, uh,  it was actually fairly easy to, to get speakers. um

29:17
I just found  some kind of industry  leaders and I emailed them and  almost every single one of them um said yes. One of them,  she said yes, but then ah a couple months later she's like, oh, you know what, Matt, I'm sorry, but it's not gonna work out this year.  Keep me in mind for the following year. So  I've only had one that said yes  initially and  then something came up so she wasn't able to come, but everyone else, uh yeah.

29:45
All I did was email them and ask and they said, So I, it's like I said, I'm speechless. I'm speechless at how, um, how motivated they are to, be part of this. So it's just, it's very heartwarming. That is super cool. And I'm going to tell you something. I asked, um, Elizabeth Reese from twin cities live to be on the podcast, like a year and a half ago. And I didn't think there was a whole that she would say yes. And she did.

30:14
And I interviewed her and she was great.  after we were talking, because I asked my guests not to leave because your file needs to upload from your side too,  we're talking after we stopped recording. And I said, you know, I didn't think you'd say yes. And she said, well, why wouldn't I? You talk about the things I love. And I said, okay.  She said, Mary, she said, always ask the big question. The worst you're going to get is a no. Yeah. And so you asked the big question and you got yeses.

30:44
Yeah, exactly. And that's kind of with Stephanie Hansen. was like, you know, I,  I'm going to go big with this and see, ah see if she'll say yes. So I emailed her and I'm not even kidding you. I'd have to go back and look, but I'll bet it wasn't even  two minutes later. She came back all caps. Yes. Yes. Yes. Oh my God.  Awesome. Let's, let's meet so we can talk more. It literally was like less than two minutes later. She responded and I  was like,

31:13
I did not see that coming.  So yes, you're absolutely right. Just ask the big question, because what's the worst that's going to happen? They're either going to ignore you or say no. I mean, harm is there in that? Yeah. And you may be ecstatically surprised, not just pleasantly surprised, but ecstatically surprised that you get a yes. It's kind of great.  Yeah, exactly.  righty. So as always, people can find me at a tinyhomesteadpodcast.com.

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and please check out my Patreon. It's patreon.com slash Atiny Homestead.  And Matt,  I am so thrilled that you're doing this and I will think about coming, I promise.  Good, good. Well, let me know because if there's anything I can do to sway you even further to come, I  would love to do it.  All right. Thank you so much for your time. Thanks, Mary. Have a great day. You too.