My dad was the manager at the 45 000-acre ranch but he owned his own 1 200-acre ranch and I owned four cattle that he gave to me when I graduated from grammar school from the eighth grade. And those cows multiplied and he kept track of them for years for me. And that was my herd.

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When you cut that eggplant up and you roast it in the oven and you make the tomato sauce and you put it on top your soul is in that food and there's something about that that can never be made by a company that has three million employees.