Kristin Demoranville

No, it's okay. And I think it's especially important to talk about this in some capacity because we are a global food supply.

So I think what happens in one area affects the other, even though the US is somewhat insulated and we have our own issues, even the UK to a degree is somewhat insulated, but we still have issues on the borders, on the outside that are going to put pressure on our interior farmers. And since we've already got issues with environmental factors that are causing... It's been so hot in the UK the last

So I think what happens in one area affects the other, even though the US is somewhat insulated and we have our own issues, even the UK to a degree is somewhat insulated, but we still have issues on the borders, on the outside that are going to put pressure on our interior farmers. And since we've already got issues with environmental factors that are causing... It's been so hot in the UK the last

two years, two or three years during farming, during season, that their yields aren't as high and they're driving costs all over the place like you just described. So here in the US, we have some of the similar problems. And I don't think people realize how much of a trigger we're on with some of this. Every bite of food that we take is a privilege.

two years, two or three years during farming, during season, that their yields aren't as high and they're driving costs all over the place like you just described. So here in the US, we have some of the similar problems. And I don't think people realize how much of a trigger we're on with some of this. Every bite of food that we take is a privilege.

I always remind myself of that because I understand what it's like to have that moment where the food is in front of you is what you're going to get. And this is what you have to deal with. And if you want to, if you cannot waste it, it will go in the refrigerator and be leftovers for some other amazing meal the next day.

I always remind myself of that because I understand what it's like to have that moment where the food is in front of you is what you're going to get. And this is what you have to deal with. And if you want to, if you cannot waste it, it will go in the refrigerator and be leftovers for some other amazing meal the next day.

And I think of that often, especially within the food system that we're working in. And it's scary, but it's not to the point where we can reverse some of this, right? We can still work through this. Like you said, we're primates. We're just trying to figure it out, right? And as someone who studied primates, gorillas specifically, I definitely feel that on a whole other level.

And I think of that often, especially within the food system that we're working in. And it's scary, but it's not to the point where we can reverse some of this, right? We can still work through this. Like you said, we're primates. We're just trying to figure it out, right? And as someone who studied primates, gorillas specifically, I definitely feel that on a whole other level.

The basic needs will be met no matter what happens. Hopefully it's just not in chaos.

The basic needs will be met no matter what happens. Hopefully it's just not in chaos.

Yeah. We just have to work with it, I guess, is the best way to do it and adjust to it rather than, oh, it's the end of the world. It's not. We just have to make adjustments that may be a little bit uncomfortable. Swinging it back into cybersecurity. And this is what I love about doing this show is because we kind of expand our knowledge set a lot more when we talk.

Yeah. We just have to work with it, I guess, is the best way to do it and adjust to it rather than, oh, it's the end of the world. It's not. We just have to make adjustments that may be a little bit uncomfortable. Swinging it back into cybersecurity. And this is what I love about doing this show is because we kind of expand our knowledge set a lot more when we talk.

As a cybersecurity expert, and I think both of you agree, the more you're informed about the things around the systems that you protect and the different type of people you protect, the better you can be at protecting them. Because if you don't have that knowledge, then what are you doing?

As a cybersecurity expert, and I think both of you agree, the more you're informed about the things around the systems that you protect and the different type of people you protect, the better you can be at protecting them. Because if you don't have that knowledge, then what are you doing?

Andrew, I'm sure when you went and worked with the air traffic control, I mean, at the time, were you an air traffic control specialist or was that something you learned on the job?

Andrew, I'm sure when you went and worked with the air traffic control, I mean, at the time, were you an air traffic control specialist or was that something you learned on the job?

No, we're definitely a very rare, small, niche-y breed of people. And we're very proud of it, actually. We get us in a room and we all completely geek out together. We really are a community, which I appreciate. And not just on the U.S. side, it's global. We talk to everybody. We're trying to educate more and more. I mean, I've double-niched myself between OT and the food industry.

No, we're definitely a very rare, small, niche-y breed of people. And we're very proud of it, actually. We get us in a room and we all completely geek out together. We really are a community, which I appreciate. And not just on the U.S. side, it's global. We talk to everybody. We're trying to educate more and more. I mean, I've double-niched myself between OT and the food industry.

So I'm kind of like a party of one, you know, a lot. Yeah. Which is okay. And you know what? I'm hopeful that people will join the party because we do have a lot of fun over here for food and ag. As we're wrapping up this conversation, because wow, I feel like I've learned a lot, which I really appreciate greatly.