what's up epoxy and I really couldn't give a good answer because I had never used it sorry but and the people over at countertop stone coat countertop were super sweet and sent me a review box so I get to review it and I'm so excited about it so they sent me this much of this stuff and they formulated this artist focus resin instead of it being like for countertops or floors or walls or industrial type things they came out with a resin specifically for artists I mean artists one day we'll have a coincidence maybe brilliant slip of course they also sent me some there's a new rack there thank you metallics that look pretty bomb as well they look pretty dense like they look like they're gonna go on pretty good I'm gonna use blue earth but they're all kind of like colors on the same like tonal scale tonal scale is that a word I don't know if that's a word so I'm gonna use that and some of the just resin colors that we haven't used yet because I want to see how the stone coat powders since they don't have that many I want to see how they work with other brand colors and things like that so we're gonna use that and something oh and these other just resin colors so I have two one-fourths gallons so I guess that makes half a gallon half a gallon 64 ounces and this is 18 by 36 one of the largest canvases I've solo poured on so half nervous half excited b how much resin do you think it will take to cover this mammoth jam shy ones by the colors that we use last night we'll go over that shy remind us at the end of this okay this is this product review is for stone coat countertops also I don't have just resin paints for sale you have to go to the just resin website one day we will set hopefully we can come to a negotiation sooner rather than later and it'll be amazing b how much paint should I put into this I mean resin should I Lisa this is for you that's what she said move the light out yes simply uh it's in Oregon I believe from Oregon is it so it's a two-part resin so it means one to one it's an 18 by 36 it's a big piece they are in grants past Oregon they have their phone number on the bottle along with warnings don't drink it it says one to one mix thoroughly for two minutes pour as soon as mixed Emma at stone coat countertops uh artist resin review you mix the resin and the hardener if left in a mixing cup beyond five minutes might begin to heat up avoid breathing vapors dry to touch within 24 hours light use 72 hours fully cured thanks mama bear in seven days we'll see basically it says what most other residents say don't ever smell resin but i'm doing this to convey to y'all that I don't smell anything in this bottle and I don't smell anything in this bottle be how much resin did you say I didn't do that I don't okay so how much resin do you think I uh entered 22 ounces for 18 by 36 that's what 22 ounces I would say I would just start out with uh this is 16 ounce yeah I would just I would just start out with well what are you gonna do are you gonna do a negative you're gonna do uh probably just I don't know initially I'm gonna do a negative but y'all know how many colors you're gonna use five five I would do the whole 16 16 so for 16 ounces that means we're gonna do 16 ounces guys we're gonna start with it um it is not cold here and I will tell you that this is pretty thick Andrew says what are you doing painting we're gonna do a resin uh review from stone coat countertops out of Oregon they sent us some product and we're gonna check it out this is some pretty thick stuff so my initial feeling on this is that I would love to use it for a geode and also it makes thin out a lot once you put the hardener in it yeah the hardener is a lot thinner and it will probably like I would I would let it stop and just let it catch up because you never know look at that is it like is it separating yeah because the hardener is so much lighter wow and I'm pretty sure typically you're supposed to put the hardener in first so sometimes hardener is thicker right sweet pea drink some rum and it might improve so fashion lotus gave 102 happy faces we'll take that I love happy faces you can cash that in for a rainy day that's today it is kind of rainy here uh I sure can it uh I have to show you kind of up close here it's very shiny very brilliant very textured it's hard to it's really difficult to see all the details but those teals that blue diamond I can't even tell you that silver and the white just all go amazing I'll have to like we'll have to put it uh one second y'all I'm just mixing this I'm not doing anything crazy like the texture in this is nuts thank you for that $20 donation thank you so much thanks Molly and the rum we're trying tonight from ocean from Hawaii it's all the way from Hawaii you can see the little sticker I'm about ready to try this uh the white we tried to dark it's good spicy it's a little vanilla with a little vanilla so you guys it is definitely a thicker consistency resin and I'm really really looking forward to using this for my geodes because as you know one of the things you really want to shoot for when doing geodes is lines that'll hold to each other so you don't have too much bleeding and a thicker resin or resin that cures quicker facilitates that the painting behind the smoker oh yeah we call that one the smoker it's been a little toky toky I think is what he's got going on so I'm trying to follow the directions to a T and it says get it out of this bucket within the first five minutes so I'm going to do that the reason why that is is the resin this is the e-science version resin will play off of each other generate more you're gonna do a negative I wouldn't put that my colors are going to be negative space right you know what I'm saying I always think that I always think okay well I'm gonna fill it up this much but if you're just gonna do especially that many colors it's thinner a little bit too she got white happy it's square good you might want to hit that button just resin is in the house hi just resin where did they come in oh there they are hey guys we just showed the piece I don't know if you guys got to see it we'll show them after do this in the middle of a stone coat advertisement it's not an ad it's just I mean you could show y'all I've been looking forward to using this turquoise since we first got it how nice everybody everybody's amazing oh Lord Taylor got one she sent me a picture of it when I was walking Kujo oh and we stopped in I thought I had to buy a piece of uh phone board for that sign up there today and went into hazel art supply it sounds like we might be able to put some flyers up in there and get some class wait what are they students for resin because they sell a lot of resin in there which I was really surprised about we do whatever you say Lynn they can hear you from that mic Greg says my son thinks Lynn was cute thank you yeah Andrew if uh if you ask a question or say something and somebody answers with a little blue wrench above their name it's because we allow them to they're a moderator they're a moderator and if anybody else has an answer or can answer something from you know anybody we encourage it if it's a positive or if it's the correct thing because a lot of people in here know what they're doing he helps stirring stuff yeah huh yeah on part of it thanks happy chick we try we don't like we said before we don't consider ourselves teachers we just kind of show you you show you where to uh insert your creativity basically y'all this is blue earth by it's comparable to art resin in ideal conditions so it's about 45 minutes I believe I read this blue earth is a gorgeous color I'm actually out as well and I should be getting a case from not a case my order in from Australia this week I talked to Sue the other day and she said it'll be in this week the white epoxy paste is in there so as soon as I get it two business days three business days are the most just resin make you're you're about to get some people buying some colors for me because they're amazing we don't we don't sell their their art paste paint or pigments or powders yet so you'll have to order from them for now so you can use a trowel like mic from art resin does like to feel how deep the resin is in certain areas so I just use my hands I think I think that a trial would scrape that canvas probably scratch the canvas but it's it's prepped with PPG flat white acrylic house paint so it's probably pretty terrible but I don't think you want to use a trial with this one and she just wants to paint those are the colors thanks shy hopefully Claire and the future we will we uh I think we're going to speak to them this week about it we should so far these colors have been over the top like they're very vibrant very true to to what color it shows a lot of times some pigments or paste you put a little bit more in there than you should and it kind of thins out or it dilutes it or turns in a marshmallow turns in a marshmallow and dip tick butterflies the challenge yeah that that is what you're going to do if you don't know what a dip tick is sweet pea you you basically have two pieces of canvas of the same size and you make an image you make basically one image with both pieces put together and so I was thinking a butterfly would be amazing because that's two words they don't have to match obviously because that's pretty much impossible but unless you want to do the smush yeah you could do the smush which would be fun that would probably be the only way it would might get some sort of it's called blue diamond that's what that really crazy teal shalo blue sometimes you just have to work with what you got thanks for watching dude I can get them later I'm thinking about making a little bit more because it's kind of thin babe when you put that all that on there it's gonna fill out okay I know I'll get it later right you made a lot for each color I know how they can be able to do a negative face probably not I would just do just one thing is that like a puddle or Judy this week I'm waiting for nurse calls I haven't seen her in a while this week I'm mailing her out in the orders of Jeff and Erica's gift well well Judy did you see how many colors that she's she's mixed she has all the colors it's an 18 by 36 Nicole that was great that's great I think I'm the most so fast I wouldn't miss too much thanks Debra I think at this point we should all sit around and admire your four you did last night that one Mary Jane would love to see it just can't let it go that's what she said that's what she said that's what she said that's what she said Diane that is a surprise she says what's the new studio number Judy sent $10 none none none thanks Judy all right I'm gonna blow this around you up I am formally trained this is gonna look amazing I think I think it's gonna be a good one Erica Jeff mother of pearl what was that just a cup of sticks this is like so far I couldn't see it family rod Erica Jeff what would you think of a non-fortress session topic in the Facebook group a section for people to share other art we I mean we pretty much allow people to yeah post I mean people can already post whatever show us your artwork we don't mind at all I'm I'm sure I'm gonna post some I'm pretty sure I've lost a couple years yeah thank you Lea I'm gonna try this has got to be at least what is that what is that 80 proof this has got to be like 151 that's wrong it has to be okay that looks great I can barely read this it's I'm so high tilt down all right Hayden you did not miss much you just missed an amateur doing the four and we've just started this one you did really good for an amateur we are reviewing stone coat countertop resin which seems to be doing very well no I'm excited to see like the sides look at that no we are using stone coat countertop but I am using a few just resin pigments yeah double the percentage to get the proof but a science up any yeah I'll show you 77.5 so that's illegal I could probably they could definitely start a car maybe don't show that on camera watch out for your hair oh thanks I always could have like a messy bun crew it's fine this tastes like vacation y'all once I'm done with this can you fix me up one do what once I'm done with this can you fix me up one uh okay all right with less alcohol I'm pretty sure you put more of that in there earlier no I had I made a different glass baby that I would man what I would do look it's so badass take that gold and do that just this like a sticky this a stream and then a stream and then do that like so it goes into the negative I need to like finish out this white because it's still just streaming you know but that's another thing too that um rotate rotate it it seems like it's doing really well like a lot of times if you heat up resin it kind of all starts heating up and then it just it just goes wherever this looks like it's thicker it's staying it's staying where I want it to Ellen wants to know what colors you're using right now so far Nancy we like it we like that it stays where you don't heat it like if you heat it up it's obviously going to get a little thinner and move around and this stuff is staying where it's at like it's it's apparently it's a little thicker so it's you know it's gonna it's not going to move as much unless you heat up these are just the pigments we're using stone coat counter top this is not loose up the sapphire is not in there is it yeah it's not what you're holding yeah but it doesn't I think it's this one I think it's that very intense one right there looks way different um blue sapphire sorry what's what the pot life can you look that just a little piece this is the blue reminds me of your old favorite melly the line all right more bronze yeah yeah I don't know what what color is that that is this one which is also this one it's so I see transparent yeah well from here it looks like it's really can you is it feel like it's heating up or any no over the top of it like I don't want you to here just put your hand over this there's nothing oh yeah it's just it's acting as if it's getting hot because it's thicker but it's not setting like obviously if it was running at the end of the spotlight this might be the better acting kid of the residents this one is not a step kid seems like so far look how they just keep like he just keep like throwing I mean she hasn't done anything to those see this it's like a version of white everyone's saying how stunning it is y'all I want to do one if I drop one more every one thing you're gonna I did not it's very artsy that's great but just residents of that it is beautiful sorry Diane what's the question that should be an angel soft commercial yeah I don't know what is my problem I can't hold on to somebody said they dropped 80 ounces of resin tonight I would cry what your floor would be extremely beautiful yeah simply shabby it the cells don't need an additive it's forming because of the paint and how it's reacting weight-wise with the other colors America's Mountain for three years well done thank you I feel like I should pull something out this way just a little I would do like a quick one and then just blow it heat it up and blow it I think the brassy color or maybe uh maybe the the blue sapphire and then brass if anybody's interested in this amazing first time heat using stone coat is for sale how many passes it takes for it to ignite I like that about it because it gives me more control over what moves let's see yes yes it's definitely good for artists we uh we were surprised my name my name M-O-N-E welcome to the fam Kathleen what we did is I sanded it first with like a 220 I took a roller and put some flat white house paint just rolled it made it nice and smooth let it dry and then sanded it with 400 and you can also spray the back with warm water and that'll definitely stiffen up the canvas as well and the house paint really makes it more stiffer canvas so it doesn't pool in the middle welcome golden vision and yes there is a cat he's mine well we we this is the first time we use this so we have to let it dry Trina and see you know what it's like because a lot of a lot of residents have a different you know one day two day eight hour you know three day uh curing time I can actually tell you that it's on the bottle I think this one says it takes seven days to completely cure so seven days yeah it's like you could touch it after 24 hours light use after 72 hours and then full use after a week I believe but it can take up to 30 days before reaching maximum durability and so hey Greg um Trina they actually have durability video on their website nope their youtube channel and you can see firsthand durability there I didn't know pie was such a chatterbox pretty stoked about how this turned out y'all I'm digging it pretty pumped about it y'all and we can talk about what is he talking to you just talking all cats just all right I'm gonna put this mama jam to bed I miss my cats but luckily they lived along my 17 19 and 16 years wow happy chicks as with 16 ounces enough yeah I actually have resin left chatterboxes and not be around for that's it where's the uh can you see you when are you on reading duty you say gesso here's your first and only language well the only reason why I say it is because it one of my favorite youtubers amary ritterhoff says gesso she's from holland what was the question is the extra canvas prep done because it's not strong enough the thing about gesso is that see I don't know that's one thing Judy said you can put it on the back but I've never tried to like I always used it to make it we froze oh thank you but that was you know in 20 years ago this color from stone coat is really pretty this like icy platinum blue color tomorrow's four I'm gonna use all stone coat colors now that I see how well the stone coat pigments work with other pigments that we use which I knew it would but I was I just wanted to see cuja wait he just he's ready to go outside so you're fine just wait the kitty is named perio rayman or pie pie for short um he's looking me he does that he's gonna get hot and want to get down heads up you have to be careful about where you can't just drop dogs no cuja is ready to go outside and I'm ready to broaden colors Jeff what top shall I get for the black and white Montana blackout paints and where do I find them um thank you tamra the uh you you might have to find them online unless you have like a skateboard shop or a vape shop or a head shop or if your local art supply store it has to be like a real not a craft store not a craft store I normally get like the yellow new york thins or the german thins it really depends on what you want to do with them what's your goal oh if probably because this is so loud uh racial we don't prime the coasters they're just uh is the mic on please don't take my cat you're not here what what are the things you're sitting the coasters on cake snakes can y'all hear okay all right sounds good tamra that's right kimmy he kind of just noisy that is hard to hear oh gotcha no climbing to the coasters rachel is asking about jeff just answered no we don't prime the coasters they're in the amazon box well they're in our amazon link in the description box it looks like colored lava really wish you could see in person what these things actually look like I love hearing that when people buy our artwork no mary jane it's a uh no i'm not boring tonight what is the uh that light ice blue that's stone coats that is a stone coat stone coat uh it's this from stone coat right here it's a gorgeous a gorgeous color y'all blue earth metallic and look at the work time you guys she's still working with this stuff like this video has been going for ages i don't even know 53 minutes so far we get it we've got an hour and it's still not like in the cup it's not even getting hot yet so i'm sure i could have worked with this easily over an hour we pull out that cup is barking with the moon that moon is ready to go for sure all right so i'm gonna show on this piece here you guys i'm gonna show you you guys wanted to see the piece of last night this is the piece that i did last night it just doesn't pick that's wet it's hard to not make a shadow of a reflection and all the time most of the time you can also use a torch is there a difference between them a heat gun has air flow whereas a torch is just heat so if you don't want your painting to move now we blow the heat gun on it and it pushes it if you only want to pop the bubbles then use a torch someone asked about what this one turned out like it stayed fairly well we need to finish it i need to patch this spot where i wrote alcohol on the black painting background i mean it's only to finish the detail on the teeth i put a shadow under this part but pretty stoked with the idea that i can paint with resin you guys missed this but she painted it with a paintbrush just kind of took it out of the cup and painted it shy um if you want to buy it i will never sell it to anybody but you that's someone's gonna get it come on one day whatever you're in you're in the things he asked about it and not everyone doesn't have it debber we're gonna do the floor and jiddy studio soon you guys to do a class on paintbrush like for with resin or all like just regular paintbrush thank you shy that's what we need to do i guess we could put it up there we can put a piece of velcro like right above the artist's so that for the put a piece of velcro either there or there and then put the uh the hashtag for the hashtag for the challenge yeah it's very really fun can you ask me about the Darth Vader piece what it's about oh that is Vader Darth Vader it's a James Bond it's a James Bond Vader that is a 24 by 48 spray paint stencil that i did and yes he's for sale it's on a gallery wrap canvas it's a one of a kind one off a kind Vader Darth Vader and he is for sale alisa i do believe they are selling the resin it should be on the website the difference between countertop epoxy and resin is ultimately the same thing but countertop epoxy usually goes through a stress test where it's put up against heat and distress type situations to make sure that it can actually be used on a countertop for instance i would never put art resin on a countertop it's a softer kind of resin so it would not be very effective that's countertop lucy we have not sold the girls there uh in the hallway in the gallery area we're gonna put them up for display we could put sold on it by a correct the what is it private collector i've always wanted to do that sure can diane right shelly is the countertop resin also safe um not necessarily some are fda but the thing is it can most food safe resins just mean that it can come into contact with food not that you should just keep it on there like a cheese tray and leave the cheese on it for a really extended amount of time they don't have the art coat on the website yet okay i will find out um and link it in the description box i'll call mike tomorrow and find out hi ronnie chain bye just resin thanks for joining us just resin thank you very much kelly green wants to know what about the 60 stormtrooper was that your idea yes that was done in all all charcoal on a 24 by 48 canvas as well there's actually three uh sexy star wars characters there's a sexy vader a sexy boba fat and a sexy trooper and they're all different completely like different yeah amy we do sometimes do multiple layers diane i will text you know your thoughts on the we love we love the way it flows the way it it acts when you don't heat it up and when you do heat it up a lot of resins kind of act all the same like you heat it up and it stays liquid and it kind of just makes everything else liquid and so i'll tell you that this dunko countertop is much thicker than the resins that i've used before it didn't really have a smell to it it took a little bit more muscle to mix it together because it is thicker but um i really like it i'm going to definitely be investing in this art coat i don't have the prices and i don't have a link down below but i will also be using this resin tomorrow and i will include in that video and this video pricing and a link for this resin um i really like it i'm going to use it for my next geode for sure because its viscosity is amazing i kept it in these little cups for an hour almost it didn't heat up and start to harden at all it i love it i'm definitely going to be using it again barb i would not resin over an oil painting um as you know oil paints never really really dry that's why you never see fancy oil paintings with glass over it because it would condensate i don't know if that's a word i may have made that up and sweat on the inside um thank you diane you should really you could absolutely do that deborah we can help you as much as we can we've never done a floor we will be doing judy's probably over Thanksgiving anyways my phone's at 10 percent who's just gonna bite my ankles off if we don't say goodbye don't forget to join our atd's poor people group we have a challenge in there right now for a dipstick butterfly we will post an example of a dipstick that jeff has done before um our business page is sort and artist till death our website is artist till death nope dot com um we have the stir sticks and mr. boxes artist suit paints all available there um if you have any questions please email us at thorntonartisttilldeath.com if you want to send us snail mail atd studios 1409 south of marstery dallas sexy 75215 and our instagram is artist till death studios thank you guys so much for tuning in oh also teespring search artist till death studios you can find our merch this is not our merch we were sent these today the letters in there from who it's from yeah yeah she also sent us her business card love your idea i use them as business cards you guys are bananas christine key worth this coaster is beautiful this is a banana's idea she sent jeff and i'm matching banana shirts y'all i have so much banana gear so i have like four shirts and i love them all super super much and a big banana it's all great we love you guys and um we'll see you maniana for another stonkko review bye you ready to do this


the UK at the moment and on my Instagram poll I asked you guys what UK snacks I should try. I've got a ton of different responses from different supermarkets and just some really weird food in general so I'm really excited and I thought I would share this experience. So I went out and did some shopping, all different places, all different food, too much money and I'm in an Airbnb outside of Wembley Stadium. So let's get snacked! So there's a lot of options to pick from. I think I might try with something a little sweet. This kind of interests me. I think this is a tea cake. I have no idea what this tastes like so let's get into it. Here's some Atomah. So it's just this chocolate half a sphere. You know those chopped tops without like the cone? It looks like that. Here goes nothing. That was not what I was expecting. I don't know if you can see that. There's like a biscuit down the bottom but it actually kind of works. I can see why people like this. I don't know if I could eat a lot of this. I think like if I ate one I'd be done. I don't want any more. But it's actually not too bad. Yeah I'm done. Tea cakes. Four out of five. British equivalent of a small. Didn't expect to like them that much. A pretty strong start. Since I had something really sweet I'm gonna move on to some of the chips or crisps. The one that kind of like sticks out to me are these little chippies up here. Are they called chippies? These are called chip sticks. I'm not gonna say that every time I swear. I'm sorry that was disgusting. Oh these are a bit weird. Let me get some more. I just made a mess on the carpet. They've got like a salt and vinegar taste which I think that's the flavor for these but they're really airy but they're good. They're kind of addictive. Chipsticks. 2.5 out of 5. Everything about it feels like I'm eating the food embodiment of white noise and static. Next up I'm gonna try these little things from Toy Story 2. They're called what's it? I think. What is it? Oh my god. These are actually really good. Do you know what these remind me of? There's this version of cheezles in Australia where there's sticks. I think that's what I'm thinking these are like but these are cheesy. I actually really like these. I'm a big fan of cheese chips. No one cares.  What's it? 5 out of 5. I really want to recreate the cheese puff scene from Toy Story like I mentioned but using these. Hands down the best cheese flavoured snack I've had here. Okay so I'm definitely more of a chip person but I'm gonna break about like a bit between the sweets and the chips just so it's not like a big overload. So I'm gonna try one of these little biggies. They're called digestive biscuits. I don't really know what to expect from this. It kind of looks like healthy but not. Yeah I might as well try it. I mean it's a biscuit with chocolate but I think that's it. I don't know what the hype is. I'm sorry. I think like a few people suggested this but there's not like a lot going on here so I apologize. Does anyone know why they're called digestive biscuits? Are they actually meant to help with digestion? Digestives 2 out of 5. Bit boring but if you petted up with some milk or some hot chocolate these would actually be amazing. They seem like the type of biscuit that would soak it up really well. Just a little bit basic but a safe option if you wanted to offer a snack to someone else. Next up we have these little wavy chips. I believe they're called quavers. I'd love to know the history but no I don't.  Again they're really airy. I think maybe all the chips here are just super airy for no reason. I mean it's probably healthier. Salt and vinegar quavers 3.5 out of 5. Feels like I'm eating air mostly but it's nicely flavored air so I'm not mad about it. Alright so this next one I am actually pretty scared about just because I have a good feeling I'm not gonna like this at all. It's a jaffa cake which from what I've heard it's orange chocolate and like a bit of a biscuit. I've got to try it so the orange in it is like there's not a lot but it hit two. I definitely need some water after this. Jaffa cakes 0 out of 5. I don't understand how this can be enjoyable if you don't like orange flavored things paired with chocolate. It's also a texture thing. It's cakey which makes sense with the name but I need a bit more crunch. This might be a good time to move on to a drink. Next we've got some glucose aid. Oh it's fizzy. This is actually really good. It looks like some sort of like energy drinks like a parade or a gatorade. It contains glucose. I don't know if that's good. Considering I just said I hate orange I really like orange drinks. Would I drink it again? Yes. Look at this aid. 4 out of 5. Tastes really nice and refreshing just like a kid's seropeneurofen back in the day. I'm kidding I'm kidding. A more subtle version of Fanta also speaking of which I notice all the orange flavored Fanta here is quite yellow in color. What's up with that? I know I said I like cheese so I've got another flavor of quavers and so it's cheese quavers so I'm just gonna eat it. Whoa. That is really different to the salt and vinegar obviously. I don't think I like it as much as the salt and vinegar. I think it's kind of the texture that doesn't sit well with me I guess I think if I had to like it a cheese flavor it would definitely be the what's it? I think they're pretty average. I'm sorry I'm sorry guys. I'm sorry I quit. That's it I'm done. Cheese quavers 2 out of 5. Not cheesy enough. What's it? Literally obliterate these. Next I'm gonna try some boy boons. I hope that's how you say it. I know in Australia it's pronounced bourbon but that's an alcoholic drink. Sorry this is nothing like that but I heard it's called bourbon. Bourbon? Bourbon? Bourbon? Bourbon? Alright let's go nothing. Let's go nothing. I know there's like cream in the middle of it but where is it when I'm chewing it? Like it's okay but it's just a chocolate biscuit. Is everyone else on the same page? Bourbon? Bourbon. Not this again. 2 out of 5. Not a memorable one either. Very subtle chocolate flavor compared to how it looks. Do I need any more thoughts on this? I'm gonna try some of the things in the middle here. Some of them look a little questionable. So I'm gonna go for maybe this. It looks like a biscuit but it's not.  I guess I've got to try it. No maybe I'm not today. It's a bit gluggy. I'm gonna take like two minutes swallowing this time lapse right now. I really had a little bite of it and it I felt like the more I was chewing the more food that was in my mouth. Pork pie one out of five. I actually tried these like five years ago when I visited the UK and I remember them being a lot better than this so maybe I had a weird batch where the pastry wasn't as hardened. Alright so this big meatball in the middle of this plate is known as a Scotch egg. I assume it's Scottish? But anyway there were a big thing here in the UK so I had to get one but I didn't realize how big they are. Just look how big it is compared to the pork pie. It's a huge boulder looking thing. So basically it's this crummy... I didn't mean to roast you like that. Alright so basically it's this crummy meat thing. It's like a meatball but it's not a meatball. Oh my god. It's like a bono egg. It's a bono egg. So much. Okay so my review on it. It's interesting. Scotch egg 2.5 out of 5. I like eggs. It's a crummy texture. So where a bib? Size is a bit big for a single serving snack. It's kind of the size of a water bomb.  Their names are Colin. Colin the Caterpillar. I had no idea this thing existed until I got here and I was watching the UK version of the Google box and some guy had a really big version of it and he was just munging on it. So I was like damn I have to try one of these now but I saw many versions. I'm like they're cute and they're still just as cute. Are they though? Um they're kind of cursed actually but apparently they're a big deal here so I've got to try it.  Oh that's actually... That's not what I was expecting. I was expecting a dry cake just then. Oh that's a lot of chocolate. I'm so glad I didn't buy a big version. I think this is like the UK equivalent of a freddo ice cream cake like one of those cakes you have at like all the kids parties. Not bad. I'm pretty impressed with Colin. I'm killing him right now. I'm sorry. Mini Colin Caterpillar. 5 out of 5. I'm surprised how good these were based on how cursed they tend to look but it was so good. If I was a kid and got one of these mini ones in my lunchbox for school I would be so chuffed all day the rest of my life. We're gonna try some bacon chips also known as frazzles. I just took a big sniff of that. It does smell pretty bacon-y which is kind of weird in chip form but I do like the details on the chip. Looks like all the UK chips here are really airy but um... Oh that sounds so disappointed but I kind of am. I get like a small hint of like bacon flavour but then it's like should I really be eating this as a chip? I don't think I really like these. They kind of look like little towels. Do they? Bacon frazzle. 1.5 out of 5. Look I like their appearance it's unique and it works well. The flavour itself is a mist though I think. It's not really a flavour that should be replicated with an attempt to be realistic. Personally I think that. It's a fun one-off snack but probably never again. Alright so these are apparently pretty iconic here. It is a custard cream. It's a biscuit with some cream in there kind of like the boiboon. That's actually really good. I can actually taste like the cream in between the biscuit. It's kind of like buttery but I definitely prefer this over than the little boiboon. It sounds so off. I think it's very very off. I have been eyeing these ones off for this whole video. Have I? There's a lot of food in front of me. I'm going to be trying these little guys here. I'm looking forward to these because they don't look airy like every other single chip on here. I'm sorry I just spat on the table. It's another salt and vinegar. Oh my god. I'm sorry that sounds so fake. Oh my god. This is actually really crunchy and there's a lot of flavour going on here. That's so much better than like every other chip here. And they're crunchy. I like crunchy chips. I want that hot plate. Square salt and vinegar. Five out of five. Superb crunch. Since we're over here near the little chippies, I'm going to try this thing here. It looks like a normal chip probably back home. Like a thins but it's not a thins. This is called a supreme prawn cocktail chip. I don't know what to expect from this honestly. I can't smell anything. I can't really tell if that tastes like something I've had before. It's a bit weird but it kind of works. If you gave that to me and didn't say what flavour it was, I would be so confused and I wouldn't be able to tell you anything. But the more you like eat it, you can kind of see it but I could probably eat a lot more of those. Prawn cocktail crisps. Three out of five. It was a unique flavour which worked but it wasn't really anything overwhelmingly good. Not bad at all though. Honestly I'm surprised this flavour isn't more spread around the world. I can see it being popular back home in Australia. It's now time for this next drink. Rabina Light. No added sugar. So I'm kind of healthy. Not really. Look at this. Oh I can't make risks. I'm just struggling here. No I've got it.  Oh actually that smells that bad. Why did that stink? That tastes pretty good. It's pretty sweet. Pretty sweet considering no added sugar in it. You know when like it was like a little while ago on TikTok where like Americans just drink the syrup? I had that but like with water of course. But this is like actually pretty good. I would drink it again. Rabina. Three out of five. It's one of those drinks that taste better and better. The more you drink it, different type of drink compared to your standard juices and soft drinks. But I definitely recommend it. Next we have Peep Peep Peep Pick Up Penguin. They're basically the British version of a Tim Tam so I'm looking forward to this.  Why are penguin shops so busy? Because the fish fill it. What? Let's open it up. It kind of looks like a Tim Tam but stretched out. If you think that is amazing, try a Tim Tam. I know in London that like in international like candy lollies shop places they sell Tim Tams there so I highly recommend trying it out. Honestly try a penguin against a Tim Tam. You'll see what I mean. Yeah that's what a penguin is. It looks nothing like a penguin. To continue on with the airy chips, we've got some palm bears.  Oh my god. It doesn't taste like anything. These guys are like the areas down for them all and they don't really look like bears. They kind of look scary. Something also weird about them is their face. I'm not trying to be mean but like they're all different. Oh no he lost a leg. They have the same sort of bubbly texture as like prawn chips from like a Chinese shop. That's something I do like. I really enjoy those so I guess I enjoy the best. Last biscuit and it's really cute and this is the first time I'm actually seeing one of these in person. Back in my polymer clay days everyone used to make these and I was like where do you get these from? Also Jamie Dodgers, isn't that like a baseball team? Is it? I just bit it and pulled it away and the jam made it slow mo. Like it got stuck. Can I get me like fruit roll up vines just then? I don't think I like this. I'm sorry. I'm sorry to the grandma's out there. There's also a JD little signature, um JD letters on this biscuit as well. So that stands for jelly desk. Jelly cover. Jamie Dodgers 1.5 out of 5. The jam itself was oddly hardened like glue and some of the biscuit on the bottom was sogged from the filling which is never a good thing. First world problems. I'm going to eat the last of the chips and it's this plate here. I'm quite nervous about it because a lot of people suggested these chips but I opened the packet and it smelled rank. They're called monster munch. The ones that look a little moldy, these are roast beef and these ones are pickled onions. Oh yeah I got two packets of these so this is meant to be jumbo size and these are the normal ones. Like there's no much difference if you look at these in size. Look at it. The roast beef ones smell better and they smell like chickadees, the chips if anyone has ever tried them before which is weird because they're chicken flavored and this is roast beef so I'm a bit confused. This kind of tastes like the airy versions of chickadees which is weird because this is meant to be beef but they're not bad honestly. I heard you get these in Tesco Mule Deal so I can see why that's a hit. Does anyone know what these like shapes are meant to be? Like are they meant to be like monster hands or monster feet? Wow pickled onion I'm going to try it. It's airy the flavor's a bit tangy but not in a good way. The roast beef chicken whatever it wants to be is a lot better. Monster Munch Beef 2.5 out of 5. The shape of these are really weird and I have no idea what they're supposed to be but I'm in love with the shape of you. Monster Munch Pickled Onion 1 out of 5. Left me very thirsty and confused. No further comment. Alright to finish this video off we have saved the best for last which I think I won't enjoy. It's a Percy Pig from M and S. I've heard a lot about these guys just everywhere. I didn't realize but when I bought them I opened the packet I'm like why does it say 30 on the pigs? He turned 30 so happy birthday. When I bought these there were so many other Percy Pig merch so that's why I've got plates and I also bought some tissues. I thought it was gonna be like it's a pretty soft lolly but I didn't think it was gonna be that soft. It kind of disintegrates in your mouth. I think there's a whole cult behind these. They're such like a big deal here and when I bought these there was like a whole N Isle of just heaps of Percy Pig merch like a whole dinner set and a onesie and everything you could think of Percy Pig related so I don't know what he's got over people here in the UK. Honestly he's okay. Happy birthday Percy. Percy Pig 3 out of 5. Surprisingly good flavor but only in small quantities. Has a strawberry fizzle or zappo type of taste but less strong. I'm afraid to say anything negative due to his menacing influence on the world.


In this video, we will find out the trends in the ionization enthalpies of transition elements. We know that, in general, ionization enthalpy increases as we move across the periodic table. Something similar happens in the case of transition elements as well. With increase in nuclear charge and with the D electrons getting successively filled, the ionization in general for transition metals show an increasing trend, as you can see here. However, there are a few exceptions. For example, vanadium and chromium show slightly lower values than their predecessor. Similarly, towards the end of the series, cobalt nickel and copper also show slightly decreasing values of ionization enthalpy. But again, you can see that the variation is not very drastic or as significant as we observe in the case of S or P block elements. So, in general, although we can say that the ionization enthalpy values increase along a period, the trend as such you can see is erratic or irregular. Further, you can see that in the first series, zinc has the highest ionization enthalpy. And it's not as unique to zinc. Zinc, cadmium and mercury all have highest values of ionization enthalpies in the respective series. This is because of the completely filled detent electronic configuration. As we need to provide more energy to break this stable arrangement, the ionization enthalpies of these elements is very high. Let's now look at the trends in the second and third ionization enthalpies. Here again, we can notice a couple of interesting things. Firstly, when you compare the first ionization enthalpies with the second and third, you can see that the magnitude of increase in the values of second and third ionization enthalpies is much larger or much higher than the first ionization enthalpies. Now, if you look at the second ionization enthalpy values, you will see that chromium and copper have abnormally higher values than we would normally expect. I mean, if you look at the values here, you can see that they definitely stand apart from the rest of the elements in the series, right? Similarly, if you look at the third ionization enthalpy values, here again, we note an exceptionally high value in the case of manganese. Now, can you figure out the reason behind these exceptions? Well, let me give you a clue. All you need to do is simply look at their electronic configurations, okay? So, keeping that in mind, pause the video and try to find out the answer. So, as I said, it all comes down to the electronic configuration. Now, if you look at chromium, we know that the electronic configuration of chromium is argon 3D5 4S1. And when it loses one electron, it gets a very stable electronic configuration which is 3D5. So, that means to form CR2 plus ions, we need to disturb a highly stable state here. And that's not very desirable for chromium. Similarly, in the case of copper, CU plus gives it a very stable configuration where it has completely filled D10 orbitals. It's not very excited to form CU2 plus ions because that again disturbs the stable arrangement. And this is why we need to provide more energy to break these stable electronic configurations, which is the reason that their second ionization enthalpy values are substantially higher. We can extend the same logic to manganese as well. In the case of manganese, MN2 plus to MN3 plus transition demands a high supply of energy. This is because manganese is forced to move from a highly stable 3D5 electronic configuration to a less stable state which is 3D4. As a result, the third ionization enthalpy value of manganese is very high. So, that majorly covers what we need to know about the trend in the ionization enthalpy values. Now, we know that ionization enthalpy values are closely related to the stability of the oxidation states. A high value of ionization enthalpy would mean that that particular oxidation state is not really favored. For example, the third ionization enthalpy value of copper, nickel and zinc is very high. And this means that it is generally difficult for these elements to form plus 3 oxidation state. But once again, in deep block elements, it would be wise not to make any generalizations like that. Instead, let's learn more about oxidation states in the next video.


Hey, we're back. We're live here. It is the one o'clock block. I'm Jay Fidel here on ThinkTec, actually looking to the east. And we are looking to the east today. We're looking to Kobe Japan with Steve Zercher, who is a professor in Japan, teaching entrepreneurship. And he's also a professor here at the Shigla School, teaching entrepreneurship. And we are honored to have him join us today because we have some very interesting entrepreneurial things to discuss. Welcome to the show, Steve. Hey, thank you very much. Jay, it's always a pleasure to be with you. I look forward to our chat this morning. Yeah, so you titled the show, The Donning of Hospitality, Hospitality Education in Japan. And if you would have asked me before I got your note about that, I would have said, oh, Japan is one of the best places to visit. Japan is so warm and comfy and friendly. Japan has great food and great things to see and do. They have a great tourism organization, tourism structure already. What do they need to go further with it? Is there a problem? Yes. Unfortunately, there is. All of what you said in your question is correct. Japan, I lived here now for many years. Japan is a beautiful place to visit. The experience that you have when you visit here, the tourist is uniformly positive. It's just wonderful to travel in. The infrastructure is well developed. It's clean. It's safe. There's always been a little bit of a complaint of it being inexpensive or a little bit expensive, but actually the dollar and other currencies are quite strong against the end right now. So that's been mitigated somewhat. So as a result, the inbound tourism has just taken off. It's been an incredible growth over the last five or six years. So exactly what you stated is true and more and more people are discovering that and they're coming here. And it's one of the few growth industries for Japan. Japan's economy, as we talked about in previous shows, has been flat to trending down for the last 20 or 30 years. But this one niche, this one industry, inbound tourism, is a tremendous business opportunity for Japan as a country and also for the hotel services and travel services and so forth. What I wanted to address in this topic is that the infrastructure does not exist. There's a lag between the popularity of Japan and this growth of inbound tourism, which is the numbers are six years ago was maybe eight million tourists. And this year 2019 will probably be mid 30s, 35 million or so. So you can see it's grown four times over that period of time. In the first few years when this is taking off in Japan, the government really didn't pay attention to it. And industry as well, that maybe this was just a fluke, and now it's been going on for so long. And these numbers are just so eye popping that the government now is beginning to pay attention to what we need to do in order to service the number of people that are coming to Japan. Expectation next year with the Olympics in 2020 in Tokyo in July and August is that in 2020 there'll be 40 million visitors to this country. It's unbelievable in comparison to what the numbers were just a few years ago. Well, you know, what are the indications that the system can't handle the tourists? I mean, what's breaking down, Steve? Well, I've read that oftentimes the Chinese tourists and other Asian tourists, most of the boom is based on Asian travel. Europeans are coming to Japan in greater numbers or so are Americans. But the biggest boom are Koreans, up until recently, and Koreans, Southeast Asians and Chinese. And you need to, in order to get a visa, you need to secure housing, launching. And in some cases, the tourists are not able to do that. So they're actually being prevented from coming to Japan because they don't have a place to stay. The numbers and the actual infrastructure. You know, you know, we need on this, we need a professor who teaches entrepreneurship, who can show us the way to establishing new entities and attracting new capital to build hotels. Right. So that is happening. There is money coming in now. And new hotels are being built. If you walk through Kyoto now, you'll see new hotel construction going on almost every block or every other block. That's true in the more tourist and areas in Tokyo too. Also, new hotels are being developed and being built. But they're still, they're still playing a kind of a catch-up game. But as a professor of entrepreneurship change you're mentioning, what I look at is who are going, who's going to be filling those managerial roles or those front desk roles at those hotels that are being developed or even going into the ones that are exist now that recognize that instead of 10% foreign visitors to their hotel, it's now 30% or in some cases 50%. And we want people who are global in their approach speak English well, have some sense of what foreigners' customer requirements are. And beyond the housing stock, which is kind of simple to explain, there's a much bigger challenge. And that is training Japanese people to move into the hospitality industry. There's two factors that play there. One is a number of Japanese people, as you know, as well as known. It's beginning to go down, the number of young people, every year the number of high school graduates go down numerically, college graduates also go down. So the general trend in terms of providing labor for these high-growth segments of Japan, like the hospitality industry, is a challenge. And then beyond that, unfortunately, the hospitality education system also is severely lagging the needs of the industry. There really isn't a hospitality management infrastructure in Japan of any sort. And one statistic, I just wrote an editorial for the ACCJ Journal. I explained that of the top 300 hospitality hotels in the world, top 300, despite what you said, Jay, at the top of the show about Japan's so well known for customer service and hospitality and so forth, top 300 is not a single Japanese university, not even one. Oh, wow. You know, one thing that strikes me though, if you look at another very successful aspect of tourism these days, it would be cruise ships. And so much so that, for example, Venice is barring cruise ships beyond a certain number at any given point in the harbor there. And that's so with a lot of places in the Mediterranean. So cruise ships are growing like tops again. And, you know, one of the points that that's all suggests, and I'll give you an example, Shangri-La. I don't know if there were Shangri-La hotels in Japan, but if there were a Shangri-La hotel in Japan, they would train their own people. Shangri-La, for example, has its own training program where they would train people and put them in the hotels. And as in the cruise ships, they're an international crowd. They come from everywhere. And they're very competent. They're very dedicated. They know about passenger service and, you know, customer service. And they can do a very creditable job. They may not be Japanese, but they know about how to run a hotel and be nice to people. And so I'm thinking that in the vacuum you've talked about, one solution might be the solution that they've come to on the cruise ships and the solution they've come to in the Shangri-La hotels, among others. Yeah, those are two. Number one, the cruise ship industry in Japan has taken off. We live, I live in Kobe. Right now I'm calling you from Kobe. And I live on a section of Kobe called Fort Island, and there's stocks here. And during the spring season, the cruise boats, we used to see maybe maybe eight to 10 a year. Now it's 30 easily. So it's crippled, the number of boats that have come in. Wow. So the cruise industry in Asia with the growth of the middle class in China and other locations is really booming. And Japanese people also love to cruise. There's some cruise boats that come in here, and they're basically condominiums. So wealthy, rich people buy their cabin within the boat, and then they cruise it constantly. So they're on the water. So these boats also come and visit. Wow. So that's taking off. Yeah, it's remarkable. I have some friends that are in that industry and they tell me about the growth of this and the employment demands and so forth. And they have international crowds. See, there are staffs on those cruise ships. I'll bet you they're not so Japanese at all. They're from everywhere in the world. And people like that. That's true. And it's just a cruise boat, and it's traveling throughout Asia, then to have that kind of mix of people who are providing service to the customers is fine. But for the hotels that are here, we're in Japan. If the hotels were 90% non-Japanese in terms of the employees, in a sense or sense of the wrong message, you want the Japanese clientele is still going to be at most of these major hotels, 50% or so. And in Japan, and even the foreign international GMs, they feel a personal sense of responsibility from having a diversity of their own workforce and also a sense of responding to the Japanese clientele to have more Japanese people in forward facing customer facing. So the complaint I hear from the GM is that we can do our own training. Ritz is famous for this and Shangri-La and other hotels like this. But where do we find the people to begin with? It's just not there. So what I've been doing for the last couple of years at my school, the Kansai Guide, I have created a hotel management program. And we're one of the few schools in Japan right now that have such a program. And I've taken a very practical approach that involves visits by GMs to our campus or our marketing managers or operation managers and also for the students to go to hotels. So this semester we have four visitors coming to our campus to explain about what they've done, how they've built their career and why they like what they're doing, and then we have the students visiting. The thing I wanted to talk about, I can go on Jay, is something that I've gotten involved with with the U.S. consulate. So we came up with a plan to try and fill this vacuum that exists here in Japan in terms of hospitality education and bring in universities from America to explain how they develop their programs and to share best practices with Japanese universities that are interested either have a few of them but not many or are interested in setting up their own hospitality program. So we work on this together and then one of the collaborators on this, he is from Cornell. He has his PhD from Cornell and he graduated from Cornell with an existing diet member. He's from Chushu. His name is Yamamoto. Yamamoto within the Japanese diet is the key proponent of the hospitality industry, promoting it, supporting it, developing it. So obviously he's very interested in this challenge that Japan has on education. So he learned about this. He visited us with Kansai Gaide about a month ago and he seized on this as a way to show Japanese universities that here are the American Chamber of Commerce, here is the U.S. consulate and U.S. embassy bringing in American universities to try and help you guys understand that hospitality education should be taken seriously because right now among most schools in Japan it's not taken seriously. So a small event that we were planning to do on a local basis in Kansai now has become a major conference and it's just astounded me the reaction, the Ministry of Trade, the Ministry of Education, the Ministry of Land and Infrastructure. These are three key ministries within the Japanese government have all endorsed this event and are promoting it within their ministries and trying to get diet members to support this effort. So on October 28th we're running this event at my school Kansai Gaidex and on October 30th we're actually doing it on the diet ground. This will be the first time the U.S. Embassy or the American Chamber of Commerce has been allowed in there. Usually you know we're for a bot and we can't go in there but for this event they want to hold it right where the diet members are. So they're holding a reception after the event on the 30th and they're inviting diet members and then the following morning this will be on October 31st the U.S. schools are having an open breakfast with the members of the LDP to explain to them about hospitality management and how important it is within the United States. The schools that are coming Jay are some of the best in the world. It's University of Nevada, Las Vegas and Cornell I think is coming, University of Central Florida, University of Wisconsin, Stout and Michigan, University of Michigan. Those are four schools that are all rated in the top 25 worldwide. Why this awakening Steve? I mean it's been dormant as you say for a long time and all of a sudden what happened? What drives the government to want to do this? What drives the universities to want to do this? So I think I did it with the Japan Travel Agency. They're the group within the Ministry of Land and Infrastructure and Tourism that's responsible for hospitality education within Japan and they've been promoting hospitality management, hospitality education to Japanese universities for 10 to 12 years with very very up to small results. Let me briefly explain why Japanese universities tend not to be interested in hospitality education. It's not considered to be a Class A or even a Class B industry. Tourism is kind of viewed in a negative way here. It's not manufacturing. That's the gold standard right for Japan. So services below manufacturing and within service hospitality is probably on the lower side again. So it's considered to be a vocational education. You go to a community college to learn about hospitality because no one really takes it seriously. So there's been a resistance on the part of universities to endorse hospitality education because they don't really think it's worthy of them to do it. So because of this long frustration and long failure actually that the government has experienced in trying to get Japanese universities to focus on this, they see some R events. I honestly say it's kind of like the Black Ships with Kamano Perry. It's like the foreigners are coming in and we don't get it in new Japanese universities. We've been telling you for years now that this is important. Now the American Chamber of Commerce and the U.S. Embassy and all these famous schools are coming to Japan and they're going to tell you the same thing we've been telling you. But now you have to listen because it's foreigners who are coming in. So I think with this event we accidentally hit the seed of kind of pent up desire on the part of the Japanese government to promote hospitality education. They realize it hasn't worked. Whatever approach they've been taking. So now they want us as outsiders as foreigners who are interested in developing Japan to promote this event, which is I think what's made this thing just boom. It's just been amazing. You find yourself right in the middle of it. That's pretty good. But let me ask you this though. I can imagine that while manufacturing is a gold standard, which is ironic because that's an emulation of the United States manufacturing culture that has existed from before the war and all. And so they've seen manufacturing as the most important thing and they've seen hospitality perhaps as a domestic service, as making hospital corners, serving food in a restaurant, doing cleanup in the room. And so they see that as below the standard and below. It doesn't have a lot of pride and doesn't have a lot of social benefit to it. So those factors are going to continue to exist. You can have the conference. You can have all these guys come in from prestigious American schools. You're going to have the program at the Empress Palace and all that. But how are you going to change the views of all these kids and would be managers from all over Japan and so as to establish a new and more sophisticated hospital or rather hotel workforce? Yeah, I think the blockage is not from the students. At my school, about 20% of our graduates go into the service industry. No, we're a language school. We're teaching English and Spanish. So maybe the students that we draw to our university are more inclined to be open-minded about being in the hospitality industry. I think the real problem is at the university level. These students are probably distributed to all Japanese universities, but the Japanese universities, administrators, the people, the deans, the presidents, when they think about hospitality education, they don't get excited about it. That's not really our charger. That belongs to a similar doctor. They call it in Japan, the vocational level. So it's really convincing the universities to take a different approach and recognize that in Europe and in the United States, you know, with Cornell and all these other high level schools, this is a very legitimate and well-regarded and highly respected area of study and an industry to be a participant in. Well strikes me that. So Kansai Gadai University in Kobe, you know, that you're pioneering on this and you're establishing something of note, of note in the U.S., of note, you know, to the government in Japan, for that matter, to the emperor. Right. And so it seems to me like this is an opportunity for you, Steve, and for Kansai Gadai to spread the word to every university in all of Japan and have them, you know, excite students in the same way that you're exciting students in your university. Are you thinking of that? Are you going to do that? Yeah, that's what we're hoping. So we have 30 or 40 Japanese universities now that will be attending the event in Osaka, Tokyo. And that's a significant number. We didn't know if we get any actually responses. This is just a whole thing. It's been something we've created with the expectation that we'll have an impact. And the response from the Japanese universities has been above what we expected. And also as a part of the conference at the last section, we're sitting on one on one meetings between the five American universities, again, the University of the West Vegas, Michigan and others, and the Japanese schools themselves. So they will have a chance to talk with each other and potentially form partnerships. If that happens, then maybe we have a nucleus of schools that will begin to focus on hospitality education. And from there, then hopefully we'll proliferate. So that was the goal. And that's what at least initially looks like it's happening. But I've been in Japan a long time and I know I've been at the universities and Japanese universities now for eight or nine years. Things move very slowly in Japan and even slower within the university environment. So we'll have to see how it goes. You can lead a horse to water, right? Yes. And we're leading the horses to the water. We'll see if they're going to drink. Well, hopefully they will. Well, you know, at the same time, it seems to me that the whole picture you've described suggests that maybe these working, the staff that exist now are underpaid. And maybe there's a whole new class of Japanese managers in the hospitality industry that can be, will be paid better. Not only in the industry, but teaching the industry. Matter of fact, if you want me to come over there and show them how to make a really mean martini, I'll do that. But anyway, so it seems to me that it's a turning point. When I'm in Hawaii next, you have to prove that to me. I'll have to sample your word. But that's point about salary. So right now the demand is so big that if you move up to the assistant GM level or GM level, and you can do that within Japan in about a 10-year period of time. So you can graduate at 22. And in your early 30s, be the assistant GM or GM. And you'll be getting paid around 8 million yen, which is about $80,000. Yeah, the average salary in Japan is around 50, about the same as the United States. So that's actually a pretty good salary. But those first few years, you're getting paid nothing. So one of the things I'm thinking about in my role, my elevated role now in this industry is to advocate hotels to pay more. And some are beginning to do that when students start in those first few years, because they look at the salary that the hotels are offering, and it's just not inspiring. So they lose people because they're not paying enough. But you know, will success spoil rock hunter? What I mean is, you have this magnet that draws people from all over. You have a new class of travelers coming from Asia and elsewhere who want to enjoy the Japanese culture, which is world famous for its quality, its refinement. It's really an amazing culture. And it's been preserved in Japan so you can find it. It's like a special sauce in Japan. So if we do all these things, if you do all these things, then we build new hotels. We get new capital. We get new managers. We elevate the staff. We bring in staff, or at least management from elsewhere. And we change the system to handle more tourists coming from more places. Are we going to spoil rock hunter? So you're talking about over tourism and the sustainability issues and so forth. Is that what you're addressing, Jeff? Yeah. If I come for the special culture in Japan, which is, you know, in my case, what drives me, am I going to find that it's changed? And it's been, it's been, it's declined somehow because of all this additional infrastructure that is going to be built. I don't see the basic attraction of the food and the focus on the history of Japan and the art of Japan. I think that will continue, regardless of the number of tourists that come in. There may be issues though, in terms of overcrowding, like you guys experience in Hawaii. And that's, I know, something that the government is trying to address. So there are some beginning times that that's beginning to occur. But I think over the next 10 to 20 years, the attractiveness of Japan will continue. It's still, even though we have many, many more foreign tourists here and there is some grumbling with local people, especially Kyoto, the experience of the tourists still is outstanding and 80% of them want to come back. They just have such a great time the first time they're here. And they come back a second time and they come back a third time. And as they come back, they explore different aspects. They go further out into the more rural areas and they deepen their experience here. So it's kind of like the first bite of the apple and then the second bite of the apple and the third bite of the apple. That's been what the numbers are showing and that's the people that I talked to that do surveys of the tourists that come in. They really are taken with this country and after the first trip they want to come back. So hopefully that will not change in the next 10 or 20 years. We'll see it. One last thing I wanted to bring up, Jay, and we're running out of time I realized, is that today the emperor, the new emperor, is being enthroned. So I believe the president Trump has not come and vice president, they're a little bit busy with stuff that's going on in Washington D.C. I think right now. But I think the secretary, the secretary is here representing the United States along with many, many other dignitaries to partake in this ceremony where the new emperor becomes officially enthroned. So it's a national holiday here. Everything is closed. They're going to have several events in Tokyo to celebrate this. Actually enthronement occurs in about 25 minutes. Are you going to go? I mentioned to you earlier, I wasn't invited. I think it was 2000 Jay and I think I was the 2000 first or 2000 second on the list. Didn't quite make it. So you were mentioning that the enthronement raises an interesting point and that is people don't feel the same way about emperorship as they used to in Japan. Can you talk about that? Yeah, I was at an event a couple weeks ago and this retired professor was involved with an art display in Nagoya. This man made international news. There were some art pieces there that were involved with the comfort woman or the sexual slavery issue. And also some art pieces that were somewhat critical. Kind of in an indirect way of the emperorship in Japan. So I ended up talking to this guy and he explained to me and I have to tell you that I didn't even know that this existed in Japan and I've been here for many, many, many years. There is a minority of people in Japan that are actually against the emperor's system and think it's not positive for the country. And maybe this goes back to the world war two days and emperor Hito and his involvement in driving Japan towards engagement with the United States and the colonialism that occurred in the early 1900s under Japan. But I had never heard that there was any kind of organized or loosely organized resistance or reluctance to embrace the emperor system because in the Japanese media it's 100% support. Probably the Japanese public if you told them, are you supportive of the emperor? I would be in the 80 to 90% range. But there is a minority of people here that I discovered that thinks that it's outdated and should be abolished. I never heard that before. So it was shocking to me to hear that from you. Well, you know, we live in a century of change. Every time you look, there's something iconic which is changing around us. We have to be so sensitive to that. And there's a common denominator here in terms of the change of feeling, at least by some people about the emperor and the fact that Japan has awoken to the possibilities of tourism. Another change and the idea is to be sensitive to all kinds of sea changes and you are. And I congratulate you on being involved in this huge sea change around tourism and, you know, travel management education in Japan. Good for you, Steve. Thank you very much. It's a lot of fun to be on the leading edge of stuff. I really enjoy doing that. We'll want to hear more about it in two weeks time specifically. We want to hear how everything is doing in Japan and Japan business and how Japan connects with Hawaii. Thank you so much, Steve Zurcher, Professor of Entrepreneurship in Kobe, Aloha.