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Speaker 1: Hello, and welcome to save your production of iHeartRadio. I'm

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Speaker 1: Annie Reese and.

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Speaker 2: I'm Lauren Vogelbaum, and today we have an episode for

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Speaker 2: you about soup Jimu Yesh.

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Speaker 1: Was there any reason this was on your mind, Lauren?

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Speaker 2: Yes, yes, well it had been on my list of

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Speaker 2: things to do because it got put on UNESCO's list

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Speaker 2: of Intangible Cultural Heritage just a couple of years ago,

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Speaker 2: and I was like, let's learn more about that. And

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Speaker 2: you know, then there's been it's a dish from Haitian cuisine,

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Speaker 2: and there's been a bunch of stuff in the news

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Speaker 2: cycle lately that has been disparaging to our wonderful Haitian

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Speaker 2: immigrant population here in the United States. And I was like,

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Speaker 2: you know, what a nice time to talk about some

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Speaker 2: of the lovely cuisine from that place and those people,

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Speaker 2: and to yeah, you know, maybe encourage if anyone has

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Speaker 2: a Haitian restaurant in their area, this might be a

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Speaker 2: lovely time to go support them.

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Speaker 1: I'll admit I did. After doing this research. I went

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Speaker 1: to Haitian restaurant. I've never had this soup. It sounds

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Speaker 1: amazing to me, and an he didn't offer it at

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Speaker 1: the restaurant I went to, but I got some other

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Speaker 1: amazing food and huge portion.

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Speaker 2: Oh oh, I'm jealous. I'm gonna need to I haven't

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Speaker 2: done that yet. It's like it's on my list of

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Speaker 2: cravings from episodes.

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Speaker 1: Yes, the ever growing lists. Yeah, and there are there

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Speaker 1: are a bunch of things we've done that you can

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Speaker 1: see for uh, you can see past episode wise, like squash, perhouse, pumpkin,

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Speaker 1: things like that.

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Speaker 2: Yeah, beef, beef soups or stews, a bone marrow.

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Speaker 1: Yes, but I guess this brings us to our question. Yes,

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Speaker 1: soup jumu. What is it?

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Speaker 2: Well, Soup jumu is a type of warming, hardy squash soup.

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Speaker 2: You've got a base of blended winter squash and broth,

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Speaker 2: studded with all kinds of ingredients like beef, meat and

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Speaker 2: marrow bones, starches like potatoes, noodles or rice, vegetables like onion, carrots,

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Speaker 2: cabbage and turnip, and warm herbs and spices like thyme

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Speaker 2: and cloves, often with a kick of heat from a

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Speaker 2: chili pepper like Scotch bonnet, and an undercurrent of bright

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Speaker 2: lime juice. You might finish it with a bit of

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Speaker 2: butter or other creamy element, maybe an extra squeeze a lime.

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Speaker 2: It's frequently served at large group celebrations, often with some

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Speaker 2: like chewy bread on the side, and can be eaten

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Speaker 2: for any meal of the day. I actually haven't had

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Speaker 2: it either, but from what I understand, it is fragrant

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Speaker 2: and velvety, smooth, like bright yellow orange in color, and

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Speaker 2: all of these like stick to your ribs ingredients and

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Speaker 2: a heady sort of warmth. It's a comfort food. It's

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Speaker 2: like eating a sunrise and coming away ready to take

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Speaker 2: on anything that sounds so lovely, right, I need to Oh,

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Speaker 2: I need to find some. I need to find some.

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Speaker 2: It's also like it started to befall last week. It's

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Speaker 2: back to summer this week because we live in Georgia.

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Speaker 2: But I was like ready for soup weather. Yes, my

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Speaker 2: kitchen still doesn't really function, but I'm prepared for soep weather.

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Speaker 1: Now.

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Speaker 2: Yeah, you can do it, Lord, take over someone else's kitchen.

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Speaker 2: It's going to be great. Uh yeah, Okay. Soup Him

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Speaker 2: is the kind of thing where like every region or

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Speaker 2: neighborhood or family or individual cook has their own tweaks

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Speaker 2: on the recipe, and people enjoyed debating about what's like

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Speaker 2: best or what's correct, Yes, they do. But at the

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Speaker 2: base of a lot of savory dishes in Haitian cuisine,

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Speaker 2: you've got epies, which is this aromatic vegetable and herb

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Speaker 2: puree that's used to marinate proteins and also is just

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Speaker 2: like your general aromatic basin soups, stews, rice and bean dishes,

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Speaker 2: et cetera. Recipes can vary and can also be contentious,

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Speaker 2: but usually you're looking at like some aliums like onion,

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Speaker 2: garlic and scallions, some vegetable stuff like celery and bell peppers,

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Speaker 2: savory herbs like thyme, parsley or cilantro, some neutral oil,

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Speaker 2: and then some kind of acid like lime, juice and

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Speaker 2: or vinegar. Maybe some hot Scotch bonnet in there too.

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Speaker 2: You blend them together with a mortar and pestle or

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Speaker 2: in a blender to like a fine, even saucy like

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Speaker 2: sort of salsa ish consistency, and then use it everywhere

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Speaker 2: like you wood near pois or sofrido or the trinity.

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Speaker 2: You know, if you are using meat in your soup,

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Speaker 2: and not all recipes call for meat, you're probably going

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Speaker 2: to marinate it in a piece for a few hours

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Speaker 2: to overnight. Lots of recipes will call for like good

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Speaker 2: stewing meat like a like beef chuck, along with beef marrowbones,

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Speaker 2: so that you add just a lot of flavor and

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Speaker 2: also silky texture to the soup from the gelatin and

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Speaker 2: the fats that those pieces contain. I've also seen recipes

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Speaker 2: with chicken or turkey instead of beef. Lots of recipes

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Speaker 2: will call for you to wash any proteins in vinegar

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Speaker 2: and or citrus juice before adding them, which is traditional

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Speaker 2: to lots of Caribbean cultures. The winter squash is really

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Speaker 2: the star of the show here, though any kind of

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Speaker 2: like earthy, slightly sweet, smooth, blending squash can be used.

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Speaker 2: And by winter squash, I mean like those types of

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Speaker 2: like fall harvested squash that have a protective outer rind

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Speaker 2: incasing yellow to orange flesh with a hollow inside for

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Speaker 2: that webby network of seeds in the middle. You know,

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Speaker 2: Things like butternut squash or the variety that we call

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Speaker 2: Calabasa and English are common. You cook off the squash

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Speaker 2: with a little bit of water or broth and then

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Speaker 2: pure it the vegetables in there. Recipes often call for

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Speaker 2: chopped carrot cabbage, turnip, celery, leaks, and or onion. The starches.

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Speaker 2: I've seen everything from like short tube style pastas like

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Speaker 2: rigatoni or penne, to long strand style pastas like spaghetti

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Speaker 2: and vermicelli. Chunks of potatoes are also pretty common. I've

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Speaker 2: seen some other recipes with rice or yams or taro

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Speaker 2: root or plantains or kind of sort of all of

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Speaker 2: the above. Like, there is no need to limit to

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Speaker 2: yourself to one starch here.

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Speaker 1: Not.

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Speaker 2: Seasonings can be added to taste, you know, onion or

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Speaker 2: garlic powder, thyme, sage, parsley, cayenne, cloves, dar anise, juniper,

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Speaker 2: tomato paste. These are I'm just reporting. I'm only reporting

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Speaker 2: what I have seen. I'm not saying that you should

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Speaker 2: put all of those in there. I can't tell you

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Speaker 2: what to do. Okay, that's Those are all suggestions that

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Speaker 2: I have received with my eyeballs, yes, and then yes

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Speaker 2: at the end, perhaps some lime, juice or butter or cream.

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Speaker 2: It is traditionally served on New Year's even New Year's

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Speaker 2: Day in Haitian communities, because Haitian Independence Day is January first,

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Speaker 2: which is just about as far off as I think

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Speaker 2: we've ever been in terms of timeliness of the publishing

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Speaker 2: of an episode. But yeah, here we are making this

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Speaker 2: soup is often a family or community activity as well,

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Speaker 2: like preparing that piece, like in the meat and the

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Speaker 2: vegetables and cooking everything and all the different steps and

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Speaker 2: bringing it all together.

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Speaker 1: Yes, well, what about the nutrition.

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Speaker 2: It depends on exactly what goes into it. But you know,

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Speaker 2: this is a soup with a little bit of everything.

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Speaker 2: It is meant to fill you up and keep you going. Yes,

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Speaker 2: and we do have some numbers for you, we do,

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Speaker 2: all right. So a lot of Haitian unity centers, certainly

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Speaker 2: around the US that I've seen, and I would guess

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Speaker 2: around the world, do have like festivals where they will

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Speaker 2: offer up this soup. On January first. This year, twenty

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Speaker 2: twenty four, was the fifth iteration of an event in

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Speaker 2: Miami on New Year's Day called Soup and Champagne. It's

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Speaker 2: a Haitian Independence Day celebration. It's also a white party

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Speaker 2: where the guests wear all white outfits. It's a cocktail

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Speaker 2: thing like lots of music and art and food featuring

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Speaker 2: of course soup Jimu. There's an organization in Haiti called

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Speaker 2: Fondazion Felicitae that distributes soup jimu every Independence Day. I

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Speaker 2: think they were in their twenty third year this year.

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Speaker 2: They work currently in about thirty one cities to give

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Speaker 2: out some ten thousand bowls of soup every year.

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Speaker 1: Wow.

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Speaker 2: And this twenty twenty four is, in fact the two

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Speaker 2: hundred and twentieth anniversary of Haitian independence.

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Speaker 1: Yes, and it is such a history to how we

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Speaker 1: got to this point.

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Speaker 2: Oh, it is, it is and we are going to

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Speaker 2: get into that history as soon as we get back

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Speaker 2: from a quick break forward from our sponsors.

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Speaker 1: And we're back. Thank you sponsor, Yes.

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Speaker 2: Thank you. Okay. So, modern day Haiti is a country

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Speaker 2: in the Caribbean. If you go do south from Florida,

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Speaker 2: right you hit the large island of Cuba, and then

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Speaker 2: if you had east, the next big island over is Espanola,

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Speaker 2: where you've got Haiti on the west side and the

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Speaker 2: Dominican Republic on the east. A native Tino peoples had

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Speaker 2: been living there for thousands of years by the time

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Speaker 2: the Spanish showed up in fourteen ninety two and started

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Speaker 2: enslaving them to work in gold mines and to build

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Speaker 2: plantations for crops like sugarcane.

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Speaker 1: Right, and then the French started officially occupying Haiti, then

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Speaker 1: called Saint Domain, in sixteen ninety seven. Spain had just

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Speaker 1: seated the western section of Espanola to France. At the time,

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Speaker 1: the economy of Saint Domain was largely based on export

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Speaker 1: crops like coffee, tobacco, and sugar. To keep the colonial

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Speaker 1: economy functioning, plantation owners enslaved eight hundred thousand Africans for

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Speaker 1: free forced labor. By the mid eighteenth century, the profits

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Speaker 1: generated from this colony outpaced any other in the world. Yes,

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Speaker 1: and during the French colonial rule of Haiti, one of

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Speaker 1: the crops the Enclat peoples cultivated was squash, which is

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Speaker 1: native to the Caribbean and Latin America and the key

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Speaker 1: ingredient in soup jumu.

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Speaker 2: And I spent probably too much time trying to ascertain

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Speaker 2: what specific variety is traditional here. Linguistics makes it difficult

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Speaker 2: because a lot of recipes call for colabaza and an

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Speaker 2: English colabaza refers to this particular varietal of squash, but

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Speaker 2: in Spanish it refers to winter's in general. Similarly, the

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Speaker 2: French word uh jeromon gets tossed around, but I'm nearly positive.

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Speaker 2: That also is a general term which is sometimes applied

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Speaker 2: to a different specific varietal. I did see a lot

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Speaker 2: of squash that are speckled green and white on their

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Speaker 2: rind and have this like orange yellow flesh, though I

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Speaker 2: saw several different names for those, and look y'all, in

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Speaker 2: my defense, squash are all in the same genus Kirkribita.

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Speaker 2: Two species, Muscata and Peppo, are native to Central America.

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Speaker 2: Muscata contains things like the butternut squash and the specific colabaza.

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Speaker 2: Pepo contains things like the acorn squash and like the

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Speaker 2: Halloween look and pumpkin, you know, like big orange thing

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Speaker 2: that you would carve into a jack lantern. Yeah, varieties

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Speaker 2: of both have been cultivated and propagated throughout Central America

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Speaker 2: and the carab In and beyond like since before humans

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Speaker 2: got there. So squash, squash aside.

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Speaker 1: Squash aside very important. So making soup jumu was a

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Speaker 1: very time consuming process. If you've worked with squash, then yes,

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Speaker 1: you should know. However, or perhaps because of that, white

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Speaker 1: enslavers and colonizers were the only ones allowed to eat

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Speaker 1: this soup. They forbade the enslaved who made prepared and

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Speaker 1: served it. From eating it, it became a status symbol,

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Speaker 1: a way to further dehumanized enslaved Africans and reinforce white supremacy. Okay,

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Speaker 1: so the Haitian revolution erupted in seventeen ninety one when

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Speaker 1: the enslaved decided to revolt after winning and then officially

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Speaker 1: declaring their independence from France, who had support from the

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Speaker 1: British and the US. By the way, on January first,

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Speaker 1: eighteen four, Haiti became the first free black republic. To

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Speaker 1: mark the event, people in Haiti started the tradition of

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Speaker 1: eating soup jummu on their independence day. The story goes

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Speaker 1: that Haiti's first Impress, Marie Claire Jruz Felicite Bono Dessaline,

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Speaker 1: distributed soup jimmu. What was a symbol of oppression was

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Speaker 1: reclaimed as a symbol of freedom and independence. Over time,

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Speaker 1: the soup has been adapted based on region, taste and ingredients.

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Speaker 1: On top of that, years of foreign interference, poverty, in

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Speaker 1: part due to colonization and France requiring Haiti to pay

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Speaker 1: back in slavers an amount equivalent to twenty one billion

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Speaker 1: dollars or more in today's money. Natural disasters and other issues.

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Speaker 1: Many Haitians have immigrated all around the world. This soup

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Speaker 1: is a way to come together and remember their history

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Speaker 1: no matter where they are. Yeah.

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Speaker 2: Twenty fifteen saw the release of a documentary about soup

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Speaker 2: Chimu called Liberty in a Soup.

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Speaker 1: Yes, and then with the rise of social media, the

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Speaker 1: dish has grown in popularity. In twenty twenty, bone a

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Speaker 1: Petite calls the backlash when they posted a recipe that

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Speaker 1: didn't call for many of the original ingredients.

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Speaker 2: Yeah, it's amazing to me how often this comes up.

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Speaker 1: It really is, It really is. The outcry led to

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Speaker 1: boneup Ae tit issuing an apology and changing the name

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Speaker 1: of the recipe to Pumpkin Soup with spice Nuts, which,

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Speaker 1: by the way, I looked up the recipe and I

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Speaker 1: was like, yeah, this just sounds like pumpkin soup. But anyway, Yes, Yes,

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Speaker 1: A part of the issue is no surprise. We have

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Speaker 1: talked about this a lot. They didn't involve any Haitian

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Speaker 1: voices or perspectives, further erasing a history that already is

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Speaker 1: too often erased. As one anonymous Haitian commentary wrote, what

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Speaker 1: you have done here is recolonize a soup which is

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Speaker 1: by definition anti colonial.

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Speaker 2: Wow.

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Speaker 1: Yeah, yeah, I mean basically people were like, this was

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Speaker 1: if it's going to be a mainstream recipe, then you

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Speaker 1: should have taken that opportunity to share this very important

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Speaker 1: history that most people might not know about.

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Speaker 2: Yeah, it's also super cool, so why wouldn't you want

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Speaker 2: to learn about it?

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Speaker 1: Exactly? This all did lead to many Haitian people educating

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Speaker 1: non Haitian people about the soup online, which is good

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Speaker 1: but also kind of frustrating because it shouldn't really be

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Speaker 1: their job. But yeah, all while making clear that it

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Speaker 1: is more than just a soup. It is bigger than that.

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Speaker 1: And yes, in twenty twenty one, soup Jimu was added

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Speaker 1: to UNESCO's list of Intangible Cultural Heritage of Humanity and

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Speaker 1: I found a really good quote about it. When asked

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Speaker 1: about this moment in an NPR interview, Haiti's ambassador to UNESCO,

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Speaker 1: Dominique ded Poi said, as a people, when you go

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Speaker 1: through years and years of collective trauma, you're constantly in

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Speaker 1: a state of coping. And there's this famous word that

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Speaker 1: we use so often. You have to be resilient. But

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Speaker 1: resilience comes at a cost. To me, this inscription reminds

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Speaker 1: us of our humanity, of our fragility, but of our

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Speaker 1: strength when we come together and also when we just

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Speaker 1: accept that we are worthy of always bringing something, in

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Speaker 1: this case quite literally to the table. And also there

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Speaker 1: was a sense of reparation. There are hundreds of countries

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Speaker 1: with cultural heritage listed, and yet there was a missing name.

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Speaker 1: Haiti was not on that list. How can a country

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Speaker 1: like Haiti, which has contributed so vitally to the history

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Speaker 1: of the world, be missing on a list that showcases

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Speaker 1: the diversity of the world. There was no better way

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Speaker 1: to have such a strong entry than with this element,

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Speaker 1: with the soup, with everything it embodies. Yeah, that's what

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Speaker 1: we talk about when we say it's more than food.

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Speaker 1: There's so much more to it than that. Absolutely all

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Speaker 1: the time, all the time.

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Speaker 2: And it's delicious on top of that. Yeah, Yes, this

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Speaker 2: is why I get a little bit excited. Yeah.

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Speaker 1: And it was like reading the stories of people coming

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Speaker 1: together and make it. I always love hearing about that,

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Speaker 1: or even people going to these events if maybe they

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Speaker 1: aren't with their family or what have you, having that

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Speaker 1: community and sharing it or the history, and that's how

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Speaker 1: you kind of have that moment absolutely.

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Speaker 2: I mean even like like arguing back and forth across

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Speaker 2: recipe blogs about what is and is inappropriate. But your

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Speaker 2: soup is kind of beautiful. I mean there's a passion

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Speaker 2: there and that's really wonderful.

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Speaker 1: It really really is. So listeners, if you have any

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Speaker 1: experience with this soup, please let us know. I'm desperate

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Speaker 1: to try it so in soup mode, I am ready.

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Speaker 1: I am generally a sup person, but I am currently

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Speaker 1: very ready for it.

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Speaker 2: Yeah, as soon as we drop back down below like

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Speaker 2: eighty five degrees, I'm going.

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Speaker 1: To be cut out. Yeah, but yes, we would love

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Speaker 1: to hear from you. But I think that is what

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Speaker 1: we have to say about Soup Jumu for now. It is.

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Speaker 2: We do already have some listener mail for you, and

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Speaker 2: we are going to get into that as soon as

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Speaker 2: we get back from a quick break for a word

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Speaker 2: from our.

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Speaker 1: Sponsors, and we're back. Thank you, sponsor, Yes, thank you,

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Speaker 1: and we're back with listener s. That's how a good

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Speaker 1: bowl soup makes me feel.

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Speaker 2: Oh yeah.

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Speaker 1: Christine wrote to further Lawrence request to sample as much

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Speaker 1: Perry Perry Chicken as possible and perhaps get you to

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Speaker 1: come to Australia. I was going to recommend Australian fast

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Speaker 1: food chain Oporto's, specifically their chicken burgers. However, I had

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Speaker 1: one for lunch today and it wasn't great. In fact,

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Speaker 1: super producer Dylan or super producer Andrew would have to

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Speaker 1: do a lot of bleeping if I were to give

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Speaker 1: you my honest opinion. So instead, I'm going to recommend

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Speaker 1: the Portuguese style chicken burger made by Australian comedian YouTuber

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Speaker 1: a mental health advocate, NAT's What I Reckon. NAT's cooking

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Speaker 1: videos are one of only two great things to come

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Speaker 1: out of the COVID pandemic. The other is Max Miller's

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Speaker 1: historical food YouTube channel Tasting History. I think I was

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Speaker 1: remembering NAT's burger, which is inspired by a Porto's burgers,

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Speaker 1: but much better. Jes be warned. Nat swears a lot,

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Speaker 1: and the chicken burger is one of the ones where

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Speaker 1: he experiments with bleeping out the swearing. It doesn't really work.

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Speaker 1: Yeah uh there. There's an infamous episode of Spintea where

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Speaker 1: I didn't realize a certain word had to be bleeped.

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Speaker 2: Oh, and it was about the history of that word.

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Speaker 2: Oh goodness, oh wow, So that was probably creative.

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Speaker 1: It was a lot of bleeping to the point that

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Speaker 1: I'm like, I'm not sure anyone really knew, but I

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Speaker 1: was talking about at the end, which is unfortunate because

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Speaker 1: it's an interesting history.

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Speaker 2: Sure they usually are. Yeah, I've I've backed off of

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Speaker 2: doing I've backed off of doing brain stuff episodes about

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Speaker 2: like various mild cuss word eenymology, because like it's it's interesting.

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Speaker 2: But I'm like, can I can I literally do this episode?

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Speaker 2: There's yes, can I hear that?

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Speaker 1: Yeah? Yeah, it's a mystery to this day, wild rust

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Speaker 1: other Oh.

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Speaker 2: Sheldon wrote The Popsicle Show was an old one, but

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Speaker 2: listening to it again reminded me of an amusing popsicle

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Speaker 2: story that I have. Back in the days when I

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Speaker 2: was teaching at the university, I would always commute to

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Speaker 2: work by bicycle. I would do this year round, even

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Speaker 2: on the coldest winter days. And now when it's really cold,

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Speaker 2: you can keep a popsicle in your pocket and it

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Speaker 2: won't melt. So I would frequently stop at a corner

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Speaker 2: store at the beginning of my commute and put it

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Speaker 2: in my pocket. When I would get to the classroom,

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Speaker 2: i'd hang my coat just at the side of the

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Speaker 2: front and while teaching, I'd walk over, take out the

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Speaker 2: popsicle and start eating it while I would track. They

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Speaker 2: wrote track, I'm sticking with it. I found it necessary

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Speaker 2: to do things for my eight thirty am class to

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Speaker 2: make sure the students would stay awake, and things like

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Speaker 2: this would keep them awake. One day, it was really cold,

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Speaker 2: about negative thirty five degrees fahrenheit. As usual, I got

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Speaker 2: my popsicle and put it in my pocket. Back in

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Speaker 2: those days, over thirty five years ago, winterbike riding was

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Speaker 2: not common and people would often look at me in

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Speaker 2: wonder as I rode across the parking lot toward my building.

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Speaker 2: I'm a bit of a show off, and this day

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Speaker 2: I decided to give people something special to look at.

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Speaker 2: While riding across the parking lot with no hands on

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Speaker 2: the bars, I took the popsicle out of my pocket

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Speaker 2: and put it in my mouth. This was when I

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Speaker 2: found something about popsicles that I never knew. You know

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Speaker 2: how you're told never to lick a metal pole in

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Speaker 2: the winter. I found out that negative thirty five degrees fahrenheit,

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Speaker 2: which is much colder than a normal freezer, a popsicle

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Speaker 2: acts just like a metal pole, but I wasn't licking it.

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Speaker 2: I put it in my mouth. My upper lip, lower lip,

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Speaker 2: and tongue were all stuck hard to the popsicle and

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Speaker 2: it hurt. I sped up, got to my building, dropped

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Speaker 2: the bicycle, and ran into the nearest bathroom and put

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Speaker 2: my head under the sink to let the water melt

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Speaker 2: it so I could remove it from my mouth. I

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Speaker 2: got these strangest looks from the other two people who

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Speaker 2: were in there. So let this be a warning to

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Speaker 2: you and others. Do not store your popsicles negative thirty

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Speaker 2: five degrees fahrenheit.

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Speaker 1: Done.

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Speaker 2: Yeah, easy, yeah, anytime. I don't think I could do

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Speaker 2: that if I wanted to. So oh no, yeah, I'm

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Speaker 2: sure that was quite the tail for others. Oh my goodness.

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Speaker 2: Oh I'm picturing oh just like this sheer like like

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Speaker 2: developing panic.

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Speaker 1: Yes, I hope it was a bright popsicle too.

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Speaker 2: Oh yeah yeah, so really it's clear what type of

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Speaker 2: object was.

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Speaker 1: Yeah, yeah, this is something my dad would do. He

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Speaker 1: was always somebody that was like, it's cold outside, let's

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Speaker 1: get the coldest dessert we can, Whereas I'm like.

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Speaker 2: Why why I'd like to be warmer than this. I

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Speaker 2: don't know, I don't know.

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Speaker 1: I appreciate it. I appreciate it. It's quite the story

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Speaker 1: and quite the lesson learned.

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Speaker 2: Yes, yeah, lessons were learned by all that day. Yes,

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Speaker 2: so success, we'll say, teach your success absolutely.

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Speaker 1: Indeed, indeed wow. Thanks so much to both of these

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Speaker 1: listeners for writing in. If you would like to write

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Speaker 1: to us, you can our email us hello at savorpod

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Speaker 1: dot com.

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Speaker 2: We're also on social media. You can find us on Twitter, Facebook,

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Speaker 2: and Instagram at saver pod, and we do hope to

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Speaker 2: hear from you. Savor is production of iHeartRadio. For more

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00:24:35,600 --> 00:24:38,359
Speaker 2: podcasts from my Heart Radio, you can visit the iHeartRadio app,

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Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows.

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Speaker 2: Thanks as always to our super producers Dylan Fagan and

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Speaker 2: Andrew Howard, with special thanks today to JJ Possway. Thanks

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Speaker 2: to you for listening, and we hope that lots for

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Speaker 2: good things are coming your way.