Alex Partridge

I think without even realizing it, I think my anchor has always been pasta, tuna, and cheese with jalapenos.

And the jalapenos have to be dry and not stored in liquid, so they're crunchy.

And that crunch gives me the sort of offset against the soft pasta and the sort of soft tuna as well.

I'm similar to you.

I mean, I wear this outfit

all of the time.

Yeah, so that's the thing.

I have like six or seven versions of the same outfit because I love the t-shirt, this jacket is really nice, and I feel safe in it.

And I suppose, like,

The sensitivities and the softness and I suppose the sensory challenges and the textures, how does that complicate the nutrition landscape for somebody who potentially has sensory challenges when they come to deciding what they want to eat?

Yeah, it does, yeah.

I mean, it has made me think, because I never thought that texture with food was a block sometimes.

Like, if someone gives me scrambled egg on something soft, then I can't eat it.

Almost well-done toast.

So it really offsets the softness of the scrambled egg.

This is super interesting.

And I love that we're getting a bit geeky now.

I always get geeky.

I want to lean into that geekiness just for a moment.

I want to take advantage of your brain, Miguel.