This interview with The Social Herbivore‘s Priya Rao was four years ago, but I LOVE her origin story and there’s still a lot that needs to happen for wines to be vegan.

Justin Manning: Hello, everyone. Welcome to another episode of VEG Networking Canada. It’s important to honor, acknowledge and respect that many of us are located on the traditional, ancestral and unseated territories of many indigenous peoples of Canada. Here we are for another episode of VEG Networking Canada, where vegan plant based companies connect and collaborate. Today, we have a special guest who has been an energetic entertainer since childhood. She is a vegan food and wine expert, appearing on many television and media article contributions. She has a passion for public speaking and emceeing events with a focus on impact. VEG Networking Canada is pleased to welcome the co-founder of The Social Herbivore. Welcome Priya Rao.

Priya Rao: Hi everyone.

JM: Well, thank you so much for joining us here at VEG Networking Canada, Priya.

Please tell us a little bit more about your own personal vegan origin story and how that started for you.

PR: Sure, I guess now I’ve been vegan for just over a decade, and I was vegetarian for 20 years before that. So my vegetarian journey sort of led into my vegan journey, and it was in university where I started to meet people who were vegetarian. And I’m 50, so that was 30 years ago, and it was just—I didn’t know at that time that it could, that you could exist on a vegetarian diet.

And sounds ridiculous now, but I didn’t know how to. I think a lot of people still feel that way. It’s like, how will I get all my protein? Of course, that myth, but how will I get all the nutrients I need? But back then, it really was that way because there were no great faux meats or or faux cheeses or anything to sort of help the transition along. But I was vegetarian for about 20 years, and then I never was a big milk enjoyer of cheese on my pizza and stuff, sure. But so cutting that out for me was an easy enough transition, and so I just made that full-on leap about 10 years ago, probably closer to 12, and I haven’t looked back since.

JM: Excellent, excellent. Now, VEG Networking Canada is centered around entrepreneurship and business. Our second prompt, or conversation starter for you, is centered around entrepreneurship and business.

So can you tell us a little bit more about that entrepreneurial spark for you and how that started?

PR: Yeah, sure. I don’t like working for other people. The last time I had a full time sort of office job was back in 2005, and it was something I loved. I was in the film and TV industry in Canada for about 20 years before I moved into the wine world, and I did everything from program TV conferences and film festivals. And I was an actor for many years, so I’ve been all around. I produced, I did all sorts of sides of the TV industry, but I was working at a TV conference that was an international conference held in Banff, but programmed and produced in Toronto. And I did that for five years, and I loved it so much.

But once I left that, I was like, I can’t imagine sitting at a desk for eight hours a day forcibly, even if I can do everything I need to get done in four hours or two hours, or if there’s nothing for me to do today. So I always was thinking, how can I get away from that? And luckily, my family already had a family business. It’s a summer business here in Toronto; we’ve had that since I was nine years old. So I always grew up around the idea of creating something of your own. And I think part of the reason I enjoyed the film industry so much was for that exact same reason, creating something of your own. I love taking something from concept to execution, whether it’s a film festival, whether it’s a TV project or a film project, or whether it’s a business. So I’ve always really enjoyed coming up with ideas and then making them happen. It gives me a lot of joy to bring together a great team.

And, you know, just see everybody working at their top levels of what they do, and then making magic happen. So the way I kind of launched The Social Herbivore starts with the demise of a previous business, which is where I met Michael Abramson. My then partner was—my then romantic partner was aspiring to become a sommelier, and so I was learning a lot about wine as he was learning about wine just through osmosis and through a lot of drink.

As you can see, I have like, lots of wine around all the time. I will tell you that I very rarely drink at home alone. I never open a bottle of wine by myself, but I do drink a lot of wine for my work. So as he was learning to become a somm, I was, you know, asking him lots of questions about wine. First of all, the number one question everybody asked me, “What do you mean wine is isn’t vegan? Isn’t all wine vegan? It’s grapes.”

So I kept asking the questions that a lot of people now ask me, and then I started asking, well, okay, well, what should we have with this? You know, cashew cheese penne I’m going to make. What will we have with this vegan meatloaf that I’m going to make, or whatever I was cooking? We just started to come up with wine pairings for the vegan dishes that I was making. And then it occurred to me that there was nobody doing that when you looked online for vegan wine pairings back 10, 12, years ago.

Do you remember when that was, Michael? I know he’s probably not on it. It was a long time ago. It could have been closer to like 12 years, maybe right when I was starting to become vegan, and we saw that nobody was doing that, and I knew that it was going to be huge, because I was interested in it. And then whenever we had dinner parties, all our friends were asking, “Well, what do you mean? Wine is vegan?” So I just knew that that was going to become a thing as veganism was growing. And for myself, I’m a very social person. I like to entertain, I like to host. I like to, you know, throw really great parties. So I know that, I knew that people who were going to be vegan, a lot of those people were going to be like me, and so they would want to know that their wine was also vegan and what to pair with the foods they were eating. So we just started out hosting events, and we spoke at the Vegetarian Association’s Veg Fest at Harborfront Centre, and we just started sort of building a brand that way. And then when that relationship ended, I really wanted to continue with what I was doing, so I ended up partnering with Canada’s first female master sommelier, and thus The Social Herbivore was born.

JM: Wow. So can you share more about what the social herbivore is all about, just a brief sort of snapshot for everybody listening? And then from there…

Can you take us into some trends that you’re or maybe not even trends like in terms of coming and going, but trends or transformations that you’re seeing in your industry?

PR: Absolutely. So The Social Herbivore is all about elevating plant-based dining. So exactly what I was saying about how I love to entertain and for example, when I have my holiday Christmas party, at home, I make everything from scratch. And I know a lot of people don’t have the time to do that, but I’m anal that way, so I like to make everything at that event from scratch.

And so I just started to think, you know, we started this whole idea of plant-based pairings with wine, but nobody’s written a book about it. And so that was one of my huge goals; I wanted to be the first person to write a book about wine pairings for plant-based food, and I knew I needed the wine expert to do that. So The Social Herbivore is all about creating fabulous pairings based on plant-based food and wine.

And Jen, as I mentioned, is a master sommelier. And just to put that in context, there are fewer than 300 master somms in the world, because it is an incredibly difficult designation to attain. It took her years and years, and it’s just very, very difficult to get that designation. So I’m extremely proud and honored to be partnering with her. And we did, in fact, write the first book of wine pairings, so that came out during COVID.

But I’m really happy to have done that. Get that off my bucket list. And in terms of trends, I will say that I interview a lot of winemakers from around the world, and one of the things we have noticed is that more and more wineries are starting to realize that consumers want to know if their wine is vegan friendly or vegan we say vegan friendly, because a lot of people won’t call their wines vegan because they haven’t paid for the certifications. That gets very complicated, but you can’t just slap the V on your bottle without paying for a certification, and the certification is not the same around the world, so a lot of wineries tend to shy away from that.

But that said, there are more and more wineries that are starting to put vegan friendly on the label, because they know that that’s a huge trend for consumers. The other trend, I would say, is just moving towards plant-based winemaking methods. And so, just in a nutshell, what makes wine not vegan is the fining agents. So generally, when you have a glass of wine, it will be a little bit cloudy from the proteins that are floating around in the wine. So you want something to take away the cloudiness. A lot of people nowadays drink natural wine, which is inherently vegan, but natural wine is cloudy, often by nature and has sort of a kombucha style zing to it. But most of us don’t want a cloudy wine. We want a nice, clear, clean-looking wine, and so you have to filter and find that wine. But now, and traditionally, they would use things like ox blood and casein and fish bladder, things that were around the farm.

But nowadays they have all sorts of different things. You can use bentonite, clay, activated charcoal, pea proteins, so lots of or just using time and gravity, letting it naturally settle. So that’s what makes wine not vegan. And we were seeing that more and more consumers are looking for vegan-friendly wines because they’re just, even if they’re not vegan themselves, they’re more planet-conscious. So those are a couple of the trends that we’re seeing. Oh, and also, just on the food side of that we’re seeing, of course, tons of more vegan plant based restaurants and high-end restaurants such as Eleven Madison Park [no longer vegan], which maintained its three level Michelin star rating, even though they’ve gone fully plant based. So very happy about that.

JM: Extremely, extremely exciting time for people who are wine lovers and in the sort of vegan, plant-based space. And you’re absolutely right. There’s, if you just go on to any vegan Facebook group, you’re just going to find a whole host of people asking about where. And you know, we’ve seen websites, Barnivore.com, I think where you can kind of go on and check out if it’s vegan and stuff, but yeah, to easily have the makers putting vegan friendly or what have you on the bottle to make it clear to consumers, is hopefully a trend that is more of a transformation and not going to go away, which we’re probably all certain that that’s the case.

So when it comes to The Social Herbivore, the next question for you is, where is your brand going in the future?

You’ve walked us up to sort of how it started, the book and everything. Get us excited about where The Social Herbivore’s going in the future.

PR: Yeah, well, right now, we’re just excited to be back to in-person events. So that’s amazing, but we hosted our first holiday wine festival back in 2019, and we had wine agents from around Toronto with over 80 vegan-friendly wines from around the world. So that’s where we are going in terms of…we want to showcase the best wines in different parts of the world, so we have our events here in Toronto, but we would love to do them in New York and in LA and, you know, maybe in wine country, in like California and stuff. So we really want to take that concept and make it international.

We also would really love to start hosting retreats in, say, Tuscany or France, and just do vegan food and wine retreats that really showcase that you can be a plant-based eater and still enjoy, you know, great things there is, I feel like there’s still this, this concept out there that a lot of vegans are just hippies, you know, that we’re just, and I don’t say that as in a negative turn, but like, we just eat, we drink wheatgrass juice, and, like, we’re just antisocial, and we just like to sit and eat our really wholesome foods. But I know that there are lots of people that just happen to be vegan, or just happen to be eating plant-based for that meal, and they still want to enjoy the full experience of a great dining night out. So that’s kind of where we’re headed.

JM: Sounds great. It sounds like actually, physically going and traveling. But also, what you were talking about in terms of whether it’s, you know, out west or out east in Canada is bringing travel in a way, like bringing the travel experience to folks through wine and through food. And that’s really, really, really exciting for a lot of people who love to travel, and may not have it in their schedule to physically go somewhere, but to go somewhere that might be local and have an international experience, as you said, with food and wine. Really, really exciting. Now the next question that we have is always prefaced by saying there’s no right or wrong answers. It can also be looked at as maybe something that you have done personally in your experience and or the business. And the question is,

Does The Social Herbivore plan to or currently support any charitable organizations or any giving back?

PR: Yeah, 100%. Well, I’ll talk about The Social Herbivore, and then I’ll talk about myself, because in other things that I do, The Social Herbivore partners with the Toronto Vegetarian Food Bank. So a portion of proceeds of everything that we do goes to support their work. So our book, a portion of the proceeds of every book sold go to support their work. A portion of all the tickets that we sell for our events, or of any private events that we do, we always support them, because for us, food and the dining experience should not it shouldn’t matter how much money you have, you should still be able to enjoy a great meal and a great experience with loved ones.

And we also wanted to support a charity, but stay relatively apolitical, because The Social Herbivore is not necessarily just for vegans. It’s for people who want to enjoy plant-based dining, occasionally, all the time. Once in their lifetime, whatever it is, it’s a judgment-free zone. We just wanted to elevate the concept of plant based wine and food. So we chose them because everybody can feel supportive about a food bank. You know, it’s kind of a no brainer on my personal side.

I mean, personally, I support a few charities, like The Orangutan Project and Sea Shepherd, but I also work with other charities in terms of other events that I do, aside from The Social Herbivore. So this necklace that I’m wearing, for example, I’ll bring it closer. It’s a little emerald. It’s a square peg. It’s called A Square Peg. It’s for female entrepreneurs who are really interested in giving back and who are interested in making the world a better place through their business or through their personal lives. And a portion of the proceeds from this necklace go to support Animal Justice, which, I don’t know if you’re all familiar, but it’s the legal you know, it’s an amazing organization that fights the fight for animals and protecting animals in Canada in a legal manner.

And Camille [Labchuk] is a good friend of mine, so I’m very happy to support her in that also hosting. I know at the end, we’re going to talk about any announcements, so I’ll talk about a couple of events that will be promoting that will be supporting Animal Justice as well, but those are sort of the two organizations that I support on an ongoing business kind of relationship.

JM: Absolutely amazing. And again, you know, we said, like, no right or wrong answers, but definitely a right answer. Awesome. I love it. So the next question is centered around material and information along your journey as an entrepreneur that you have taken in, that you have found has made an impact on you, whether that actually be from being, you know, founder, co founder, from systems, processes might be, you know, avoiding burnout as‌ an entrepreneur, or something to do with mental health or what have you. And the question is, three different avenues. You can pick one or all, and it’s:

Have you found any books, any podcasts, or maybe even any mobile apps on your phone that you might use day to day that help you as an entrepreneur, that you want to recommend for folks?

PR: Yeah, that’s a lot of questions. And one, I’m going to try and remember some of them in terms of just learnings along the way. I think the number one thing for me has been that if you’re going to start a business event, business venture, you need time and or money. You can do it with a lot of time and just put your heart and soul into it. Or you can do it with a lot of money behind you to hire the people needed to do the things that ‌are necessary to get a business off the ground, or you need a little bit of both. But it’s very, very unrealistic to try to start something without have, like, if you’re working full time and you’re only trying to do your side business that you’re hoping to become a real business, if you only have, like, an hour or so in the evenings, when you’re tired after a long day of nine to five job. I think it’s going to be a really challenging endeavor, and I think that’s where burnout can happen.

So I would say that you need to, you know, kind of pick the right time of when, when do you have that luxury of time or a chunk of money that you can put into something to get it off the ground? And I know for us, we only got the book off the ground, for example, because of lockdown, because the process for putting this book together is really different from a regular cookbook, even we had, of course, I had to develop the recipes, but then we’d have to cook eight to 10 of the recipes at a time, and have 30 to 40 bottles of wine around with us and taste each recipe with different wines for Jen to come up with the perfect pairing for it. That’s not something you can really do when you’re working a full-time job, because then you’re trying to squeeze that into a weekend.

And how are you going to cook that many things and make sure that they’re cooked properly and perfectly, and then taste everything and write notes? It’s just—it would have been impossible. So it was only during lockdown that we had the luxury of time to do that, to even do the photo shoot and all the photos for the book. So that, for me, I would say, is the biggest kind of takeaway that would help with burnout.

The other thing I would say is you do need to delegate, even if you don’t have a lot of money. Luckily, right now, there are so many online places like Upwork, or, you know, other places you can hire freelancers in various parts of the world for really minimal costs. And we always like to support local, like in everything we do, we support Ontario wine so much. We’re huge on supporting and buying local. But sometimes you just have to become a global citizen if you’re trying to get your brand off the ground.

So I’d say those are two of the biggest learnings for me. And then in terms of podcasts or ‌apps, I mean, I’ve tried lots of apps and things, you know, to try and keep myself organized. I’m just a person who likes pen and paper. I like lists. I have tried so many apps. I know I would be lost without my phone, because everything’s in my phone, but I mean everything except my list, right? So I am just a person who is like my to dos, and I put a checklist with circles beside everything, so I can have that satisfaction of checking things off and easily seeing what still needs to be done.

But I will say that my friend of mine in Brooklyn is an amazing coach for female entrepreneurs, and she’s specifically working in the wellness industry and women who are trying to make a difference. And I’ve learned a ton from her. So it’s great to have a friend who you can kind of call up and pick their brain.

JM: Absolutely. Speaking of that friend, do you want to give them a shout out?

PR: Yes, it’s Kelsey Matheson. She’s amazing.

JM: Perfect, awesome. And then, before we move on and talk about inspiration, sources of inspiration for you, do you recall in your entrepreneur journey, any books that really made an impact for you as a leader?

PR: You know, I’ve read lots of books, but not necessarily business books. I’ve read books like, oh, geez, I should have wrote some of these down, like The Alchemist. Is that what it’s called?

JM: I love it.

PR: You know?

JM: Oh, yeah.

PR: Yeah. And so I’ve read more books of that nature, even books, for example, like Tuesdays with Morrie, which has nothing to do with business, but it’s really about embracing life. And I feel like anytime I get into a funk, whether it’s because work isn’t going the way or the business isn’t going the way I want it to, or just life, that book always makes me cry lots of happy tears, and it just makes me feel good about being human, even though it sucks so much sometimes with all the negative aspects or negative emotions of being human. But that one kind of centers me again. So it’s not really a book about business, but I do enjoy it a lot. So I can’t really say that I’ve read a ton of business books, which is…I know is a horrible thing to say personally.

JM: No, no, not a horrible thing at all. In all the conversations that we have with folks, there are people who don’t read or do audio books or don’t listen to podcasts because they’re too focused on what they’re currently so, no, yeah, not, not a horrible answer at all. And this is—VEG Networking Canada is not about me. I’m just the one who kind of gets to ask great questions for great folks. But The Alchemist and Tuesdays with Morrie are two of, if not my top two favorite books.

PR: Yeah, and I will just say I do a lot of podcasts and I listen to a lot of audiobooks, but that’s my time to just sort of unwind, especially when I’m walking my dog. I find that—I adopted a dog from Turkey right before lockdown, and so she is…she was my saving grace through lockdown. She’s forced me to get out of the house. And, you know, do like hours of walking a day, and I always love listening to podcasts or‌ to audiobooks and…but that’s just like my free time, and I feel like that makes it so much easier to get back into work mode, because I’m not one of those people who is always thinking about business and that’s works for a lot of people. For me, that’s burnout city.

JM: Yeah, being able to slow down and recharge, refuel and reconnect definitely has profound effects on getting back into the saddle in terms of business and what you have to do in your to-do list. Okay, so next question is centered around inspiration. Sources of inspiration for you, you’ve mentioned a coach, you’ve mentioned some other organizations and things like that.

Is there any other people or companies, whether they’re local or massive corporations, anything like that, that you look to as sources of inspiration, whether in your industry or outside?

PR: There was a group a while back called Vegan Lady Boss. I don’t know if anybody’s heard of it, but it’s now kind of wrapped up, because it sort of started with Liz D, who’s this amazing vegan business woman and entrepreneur, an angel investor based in New York. And she started this group of vegan lady bosses, and it just sort of grew around the world.

People would open chapters and just have females getting together and talking about, you know, how to expand their businesses, or just networking, just like what we’re doing here, but specifically talking to female entrepreneurs. She was—I think she’s a huge inspiration for me, just because something that she didn’t intend to become a huge global phenomenon just steamrolled. It just snowballed into something that became so big it outgrew its own boots, and then, kind of she had to just say, the organization has dissolved, but every group is welcome to kind of keep their groups going.

So I ran the Toronto group for a couple of years, and so she’s a huge inspiration for me. Liz D in New York. She, her family, owns the Rockets Candy Company, which I think here we call it something else, but it’s a popular Halloween candy. It’s all those.

Anyways, another inspiration is Leslie Durso. She’s a chef based in California, and she wrote the foreword to our book. Like she, I mean, she has veganized menus for Four Seasons resorts in different parts of the world. And I just think like she is an amazing woman who’s bringing vegan food to the mainstream audience in a really kind of subtle way, like at a resort, where you wouldn’t even expect that the churros that you’re eating off the churro cart are vegan, but they’re vegan because she dared them that she could make vegan churros just as good or better than the churros they were currently serving. So she’s a huge inspiration to me.

And then more locally, I just find, I find a lot of the winemakers in Ontario to be super, super fascinating people, their love of the earth, of the and their stewardship of the Earth, like when you think about winemakers, I think most people just think of the wine in the in the bottle or in their glass. They don’t think about these people as farmers and as stewards of the land. And I talked to a lot of them about climate change. I interview a lot of them. I write for an online publication called VineRoutes, and so my focus is always on vegan food and wine, but also aspects of climate change and how that’s affecting the wine world, on aspects of sustainability. And you know, different, different methods that people are using to farm. So I find wine makers in Ontario, of course, because, like I say, I love to support local but just winemakers around the world are fascinating to me and I very truly inspiring that they what they do, what they do, for the love of this little grape. And you know how many different products these grapes can make? It’s just, it’s fascinating. It’s fascinating to me.

JM: It’s extremely fascinating. And there’s great wine makers out in Ontario, and, of course, out in British Columbia as well, and‌ you’re so right, like when you, when you pick their brain and you have a conversation with them, it’s very apparent very quickly how interested and invested they are, literally, in soil health and soil regeneration, which, you know, we can talk about for hours just on that topic. But we’ll carry on with the conversation with you today and finish it up with our last question for you, which you can take as advice that you want to give people. Sometimes people when, when they internalize it like, oh, I don’t know if I’m you know the right one to give advice kind of thing. So take it as you want, whether it’s wisdom, tips, nuggets, advice, what have you. But for anybody listening, whether they’re an entrepreneur in a company looking to become an entrepreneur, maybe they already are an entrepreneur…

Any sort of advice, wisdom or golden nuggets that you have to share, we’d love to hear.

PR: Well, I think a couple of those were, I sort of already touched upon them, in terms of, you know what? I think you need to get your business, off the ground. But I would just say it’s really important to know your strengths, and, on the other hand, to know your weaknesses. And it’s not a bad thing to have weaknesses, because you just cannot do everything. So for me, I know that I’m really good at organization, you know, I’m a producer at heart. I know how to produce and execute a conference for, you know, 3000 people. Or I can produce a, you know, short film, or I can produce a book. You know, I know that is my skill, and my other skill is public speaking, because I was an actor for many years, and I love talking to people, and those are my strengths, and I have taken what my strengths are and built my business around them.

So I don’t think I really could have done this book like I don’t think I could have put this book together, because we self-published the book, and I had to put the whole team together. So I had to find the right people for the team. But that’s the kind of thing that I love to do. Somebody else might think that’s their absolute nightmare to try and find a photographer and how am I going to find them? How do I know if they’re good? Like it might just not be up their alley. So I would say, figure out what your strengths are. And if you can’t figure out what your strengths are, ask a group of your friends, one of the most interesting exercises I ever did when I was an actor in an acting class was we would sit in a circle and we’d put one person in the circle, and everybody who doesn’t know this person, except for having met them that day, would sort of go around the circle and say what they liked about this person. And what they think about this person, and hearing all these things, even from perfect strangers, like, “Oh, that Priya just seems very friendly,” or “She seems very serious,” or “She seems like she knows what she’s talking about,” or whatever.

It’s amazing what other people can say about you that you might not think about yourself. And even if you don’t believe it, you should believe it, because that’s what you’re presenting to the world. So I just think that’s probably a good takeaway that I just thought of right now, actually.

JM: Yeah, it’s an excellent takeaway. We don’t know what we don’t know, right? And sometimes those blind spots can really hold us back. And whether it’s a group of strangers, friends, family, coaches that you hire, whatever it might be to point out those blind spots is, is really, really valuable, for sure, and then also amazing advice in terms of the old SWOT analysis that we’ve all you know, heard of before, right, strengths, weaknesses, opportunities and threats and going through that which leads to what you mentioned, which is, be your best, and hire the rest. And then the other wisdom that you gave as well too, in terms of be really honest with your current position, in terms of without any time or any money, how is this going to go right? And trying to find at least one of those, right? So thank you so much. So with ‌this great conversation we’ve had with you today,

Did anything come up for you, or maybe any announcements that you, I think, alluded to a little bit that you want to let us know about?

PR: Yes, I did want to announce. I mean, I’m based in Toronto, but we have two great events that I’m producing that are coming up. One is a very merry market. It’s a Holiday Market featuring local artists and artisans, and they’re all vegan businesses, or vegan-friendly businesses. And that is on November 20, and we will be supporting Animal Justice. The tickets are $5. It’s just a donation, basically to Animal Justice. So we’re really excited for that.

And then we’re hosting our holiday wine and dine event on December 9 in Toronto, and you can get early bird tickets for that for only $15 until November 1, and that will be held on December 9. So I’m just really excited that we’re able to be doing these in person events, because that is where I love. I love to just meet the people in person, and, you know, talk to them about wine, or talk to them about why they come out to a vegan event, and just, I’m a social butterfly in that. In that regard, I’m so curious about people, so I’m very happy to be able to be out there again.

JM: Well, those both sound like amazing events for anybody who’s going to be around that area. And we’ll have more information, dates and links and stuff like that in the show notes as well. And, yeah, social wellness is so, so, so important. We don’t have to tell the social hurdle for that.

PR: But I should mention one more thing, which I didn’t actually I totally forgot to mention, this is that I have a property that is a four bedroom vegan vacation home that is just outside Prince Edward County, wine country in Ontario, that’s called Terra. And you don’t have to be vegan to stay there, but people do have to maintain a plant-based diet while they stay there. So that’s something I’m really excited about, is just how popular that has been. And for anybody who’s looking for a little getaway near Ontario wine country, you can find information about that on ‌my personal website, which is WhatPriyaSaid.com.

JM: Wow, thank you so much. Yeah, I’m sure that perked up a lot of people’s ears, and really sounds exciting. So for everybody who is listening, thank you so much for joining us and Priya, thank you so much for joining us and sharing more about yourself personally and your business successes up until this point. And we wish you all the best moving forward with everything that you have going on, and everybody, you can find out more about The Social Herbivore online, www.thesocialherbivore.co. So.co It’s TheSocialHerbivore.co. And on Instagram, you can probably find amazing pairings, delicious food, great-tasting wine, and that’s on Instagram @socialherbivore. So it’s @socialherbivore.

Priya and everybody else, thank you so much for joining us, and we’ll catch you another time on another episode of VEG Networking Canada. Take care. Bye, everyone.

PR: Bye.

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