 I'm Francis Lam, and this is the show for curious cooks and eaters. We're talking with Sarah Kramer and Sarah Heimenson, co-chefs and co-authors of the restaurant and the cookbook called Kismet. Let's get back to it with them. I want to talk to you about salad juice, too, because you mentioned really juicy. I think of the spoon salad, or really even just like a tomato cucumber salad, and there is going to be a juice at the bottom when you're done, right? That's