Ep. 2397 Barbara Fitzgerald interviews Andrea Eby of Wine Scholar Guild | Masterclass US Wine Market

Andrea is the director of Italian programs at the wine scholar Guild, which is an organization dedicated to advanced wine education. She's also a master of wine candidate, which reflects her really deep expertise and commitment to wine occasion. In this episode, what we're really excited to learn from Andrea, first, the tension between drop in wine consumption, but the rise in curiosity. So we may see consumption softening, but the interest in learning about wine particularly among younger and globally minded consumers is growing. So we'll explore what this shift says about how people wanna engage with wine today. Number two, how to make trade education a really powerful resource. So how can we use wine education to help professionals invite customers into the category, but not overwhelm or intimidate customers. And number three, translating Italian wine for American audiences. So let's dive right in. Welcome to Masterclass US wine market with me Barbara Fitzgerald. In this show, we'll break down the complexities of selling wine in the US by discussing the relevant issues of today with experts from around the globe. Each episode serves up three key insights to help elevate your wineries presence in the US market. So grab a pen and paper, and let's pave the way for your success in the US. Hi, everyone. Welcome back to Masterclass US wine market. Today, I'm really excited to welcome Andrea EV to the show. Andrea is the director of Italian programs at the wine scholar Guild, which is an organization dedicated to advanced wine education. In this role, Andrea oversees the development and the delivery of the Italian wine scholar program, which is comprehensive certification focused on Italy's wine regions, grape varieties, and doc docG systems. She's also a master of wine candidate, which reflects her really deep expertise and commitment to wine education. Brings a strong background in both academic wine studies and practical industry experience, and she's recognized for her thoughtful, clear approach to teaching complex topics like Italian wine. Yes. Welcome, Andrea to the show. Thank you so much for joining us. Thank you, Barbara. Thanks for asking me. Pleasure to be here. Absolutely. Well, before we dive into today's discussion, Andrea, can you tell us a little bit more about your background and how you came to work in the wine business? Oh, my goodness. Yes. I started my professional career as a educator in the public school system here in Canada and taught various grades through kindergarten through grade nine, I guess, before I transitioned into to being a special educator. So really focusing on children that were having learning difficulties and supporting their teachers in the classroom in kind of helping them progress as much as possible. And I really loved that career, but once I had my own children, I decided that, you know, I really kind of wanted to have enough energy to devote to my own children when I was spending my entire day working with small children and then coming home to my own children. I've, you know what, need to have some balance in in my life at that point, I started really kind of seriously pursuing a career in the wine industry and transitioned into teaching WSTT courses and working as a buyer for a store here in Winnipeg. I run the notion that you've found a career in wine through seeking balance, such as I saw in these times. Well, as I mentioned, not only is Andrea deeply involved in creating curriculum that brings regional the city, cultural context, academic rigor, to Wine Education. She also has a deep personal commitment to the study of Wyne herself. So in this episode, what we're really excited to learn from Andrea are three key takeaways are First, the tension between drop in wine consumption, but the rise in curiosity. So we may see consumption softening, but the interest in learning about wine, particularly among younger and globally minded consumers is growing. So we'll explore what this ship says about how people wanna engage with wine today. Number two, how to make trade education a really powerful resource? So how can we use wine education to help professionals invite customers into the category, but not overwhelm or intimidate customers. And number three, translating Italian wine for American audiences. So as we said, it's complex. It can feel daunting, but education has the power to make it not only accessible, but kind of magnetic you'll have some really great insights for us, Andrea. And we're really excited to talk about all this with you. So let's dive right in. Yeah. Let's talk. So first, as we said, the tension between the drop in consumption, but the rise and curiosity. So with this dip in in US wine consumption that we're seeing, not just in the US, globally, we're seeing this drop. Why do you think wine education programs are still thriving? What is really driving this? Do you think? Well, I think there's a couple different things that are probably contributing to this. I think we can look at, you know, how the numbers kind of are really supporting this idea that although we see this drop in in some parts of the industry, we do see a rise in people that are interested in pursuing education focused on why. And I think there, you know, there's a lot of maybe psychology behind why people are seeking this out at this time. I think it's more than just looking for qualifications. There's some deep things that are driving us to to take this path. I will say that, you know, actually before you even reached out to me to to talk about this topic, I was last week listening to a podcast you're probably familiar with. A question of drinks, which is hosted by Lily Halsted and Felicity Carter, and they were actually discussing some of these very issues. And so I apologize to both of them if I kind of rip off of some of the the themes that they were discussing, but I think that you know, they're really salient points and they and they do resonate with me in terms of why people are pursuing education at this time. You know, I think that our preference in in food and in drinking and in what we choose to drink. All of these things aren't just surface level. They're really shaped by a lot of cultural factors, emotional factors, and also how we want to be perceived in the world. And so, you know, when we think about things like cultural capital, So if I think of my parents generation, people at that point that were sort of deemed cultured or intellectuals or, you know, very sophisticated, they had a lot of really deep knowledge about things like classical music and art literature, classical literature, that sort of thing. Today, I think it's maybe a little different. Now there's a lot of cultural capital put on, you know, the people that know the difference between their Bernillo and their barolo, right? And so wine and food have really come to be sort of a a form of sort of modern social literacy in a way. And I think that, you know, part of that boom in wine education reflects that, you know, partially due to that sort of shift in what we deem as a significant culturally. Any thoughts on that? Yeah. I mean, I think that's so interesting. So would you say that you're seeing because you said it's not about qualifications anymore. So are people really seeking this education for pleasure? Like, they don't intend to necessarily do anything with it? Well, and I think, yeah, when you look at the numbers, that really does kind of support that view. The latest figures that I could find from WSET were that about fifty four percent of their students don't even work in the wine trade. So these are people that are just passionate consumers of wine and are looking to, you know, that's not to say that some of them maybe aren't aspirational about working in wine at some point. But that at the point that they're taking these courses that at least half of them are not involved in the trade. And at Wine Scholar, we could say that that is about roughly the same breakdown in terms of the demographics as well. So we see there that, yeah, at least half of our students are really just interested in learning more about wine for other reasons. So, you know, it's not just about advancing your your place at work. It's obviously there's other motivations, other things that are fueling that desire. Also, because, you know, kind of like the rise of the experience economy becomes part of an experience. You know, like, you can maybe take the experience in more fully if you go to a beautiful wine tasting somewhere in Italy and you have, you know, a solid knowledge base. Is that is there some correlation there? A hundred percent, I think. I mean, I would say that that is one huge advantage that Italy has is that know, I I will say Americans, but I I won't limit it to Americans because I know many Canadians. North Americans. Yes. North Americans who are, you know, almost to the point of being obsessed with Italian culture. Right? And, you know, I'm a a member of several sort of Facebook groups that are completely just focused on preparing for that once in a lifetime trip to Italy. It's like what you should wear and what you shouldn't wear so you don't look like a tourist and where you should eat and, you know, avoiding this and making sure that you look like a local by doing this and people are just like really want to experience that Italian culture. And unfortunately, not all of us are able to travel to Italy to live out that experience, but I think as an industry, we can kind of do a really important part and and serve a role in bringing those kind of micro experiences to people here in North America. Without having them to travel somewhere. I think it, you know, also kind of relating back to that sort of cultural piece in it too and that social kind of aspect, like, as you mentioned, nowadays, you don't necessarily need to be an expert on something in the traditional sense in order to have a lot of influence in a certain industry or, you know, if we look at something like Instagram, there's lots of people out there who are influencing people's buying decisions without having necessarily their WSTT diploma, but there is all, you know, yeah, there's obviously something there that's resonating with consumers that they are looking to these people to kind of be their educators as well. Yeah. So you mentioned that you see such an affinity for the Italian way of life. I agree with you. I mean, I we might be biased, but I'm I'm hard pressed to think of another country in the world that has been able to export culture like Italy has. I mean, everyone in the world has some idea. If you say Italy, they'll they'll think of something that relates back to Italian culture. But do you see that sits at Wined Scholar, you separate your courses by country. So do you see more interest in the Italian courses over the other ones? You know, it's interesting. I haven't got the statistics on it, you know, that I could say explicitly this is what happens, but historically a lot of people would have started with the French wine scholar, and that was probably because at the time when the company was just sort of developing. First of all, it was the only country that we were focused on. But secondly, I think that France was really seen as maybe that gateway into a career in wine. You know, if you had some certification in France, then you clearly had an idea what wine was about. You had this real training in the classics of of wine. Nowadays, I see a lot of people that are going straight into our programs and choosing Italy as their kind of entry point into Wine Scholar Guild. And I think it does relate back to that. We have a very active, community forum center online. And the last time I checked, we have, I think, over forty five hundred act of community members on there. And those people are if you watch the forums, like they, a lot of them are looking for advice on where to, you know, where to visit, what restaurants to eat in, what wineries to to connect with. And when I'm teaching my classes, I got a ton of questions about those sort of things too, and people wanting to know what would I drink if I had a choice of these particular bottles from this particular region. So, yeah, I do see that kind of cultural affinity is driving people towards Italian focused courses at wine school or gold. So Italian faith agency, you're doing a great job. Yes. Let's shift a little bit to talk about you know, trade education as a powerful resource because, you know, I don't wanna generalize, but I think consumers have often not often, but definitely maybe had an experience where they felt alienated by somebody who has more wine education. Than they do. So, you know, one of the tensions is really how can we use this deep knowledge that we're asking trade industry people to acquire as a bridge instead of a barrier? I don't think this is just specific to why. And I think this is you if you are an educator, you're always asking yourself this question. Right? You're always asking how can I convey this information so that people one understand it two can begin to sort of analyze it and use the information that you are giving them? Right? And I think it's really important to look at kind of where people are coming to you at what level they're they're coming to you. And, you know, I think that the trade organizations really need to make sure that they are kind of structuring their educational content in a way that whatever level that consumer is at, they find somewhere that they can access that information that's at their level. You know, I'm sure both of us have been part of, sort of trade related educational activities that are extremely high level that are really focused on the minutia of, you know, map and regulations and this sort of thing. And that will appeal to a small portion of the consumer base. It's a very small portion. And so looking at, you know, I think a lot of trade organizations do maybe do a lot of sort of like top down education where they're trying to train the trainers and hoping that, you know, sommeliers and buyers and that sort of thing and journalists will go out and help educate about their their regions or their wines, but I think that it's really important to if that's your strategy to give those people some strategies of their own to then how do you connect with consumers at the table in your restaurant? How do you convey this information an accessible way for people because, you know, somebody is and buyers, they aren't educators. You know, their skill set lies in a different in a different sort of area. And so it's important if you are relying on those individuals to be your kind of messengers that you also build in some education about how to educate people in a way and just don't expect that people will know and have those skills to to kinda convey your message. I think in terms of Italian wine, you know, it's a very complex. It seems very intimidating from the from the outside, but I think with the right kind of framing, we can like transform that complexity into more like curiosity. And, you know, you don't have to learn all of it in one session. Right? It's like giving people little bits that, you know, they can sort of connect with and encourage their curiosity so they want to come back and learn more. We think about even, you know, the attention span that maybe social media has created is, like, people have, like, fifteen to sixty second attention spans, but maybe that's something that we can translate into to real life for these complex issues because when somebody's sitting at your table at a restaurant, they probably don't want, you know, PowerPoint's lives, but those kind of, like, you know, quick, really interesting tidbits of something that they can grab on to a little bit more. Yeah. No. For sure. And, you know, I find personally, like, if I have a chance to tell people, you know, some stories and and help them connect with the wine and the people that make it, people really want to try those wines. If I tell people about Andrea Palidoro who is trying to revive these old Vite Meritante wines in the, you know, remote village high in the Sibilini mountains. People are like, get me this wine. I want to try this wine. Right? I wanna try the wine. I wanna support the person who is devoting themselves to this this cause. And it's just, you know, I don't even have to talk about what the wine tastes like. It's kind of irrelevant at that point. People are just so engaged and sort of invested in the story that they wanna learn more, and they're asking you the questions. You're not shoving information down their throats. They're asking you to tell them more. Such a great way to look at it because, you know, it's important for somebody who's selling a consumer bottle of wine to kind of be able to extrapolate what they're saying their taste preferences are, but also taste is so subjective that, you know, it's hard for somebody to say, Hey, I really like a wine that has great acid. And then you give them a chablis, and they're like, What is this? This is way too way too much. You know, so I think getting the consumer to connect in that way is so like and those are details you will never forget, like, you know, hearing about. I think often of, Taburini in the hills of Montefalco, who, like, walks around his vineyard with his dog perched on his shoulder smoking a cigarette, like, looking over his vines, like, people will not forget something like that, even if they can't fully communicate, you know, the flavors of Sanrentino and, you know, what they're looking for. Yeah. Exactly. And I think the trade organizations, you know, as I said before, unfortunately, we all can't just like transport our consumers to Italy and give them this amazing, you know, immersive one week experience, but I think that you know, the trade organizations can make sure that when they're developing these programs that they're really carefully looking at, okay, what what's the information that's already out there? You don't need to reinvent the wheel. Like, you know, if if there's good information be it through Wine Scholar or WSTT, like, you know, working together with some of these organizations to use that existing, you know, those existing resources and then really kind of using the budget, the resources that they have to, like you say, kind of give people some unforgettable experiences. And if that's, you know, sending somebody to Montefalco and filming him with his dog and doing little interview, right, and giving people maybe a chance while they're in the class to kind of have a live kind of interaction with him, even if it's just via video, I think people will remember that. Right? And then when, you know, when that opportunity comes up to talk about segmentino, that's what they're gonna talk about, not the fact that it's incredibly tannic and blah blah blah blah, right? People, like you say, people, they remember those things. So making sure that we're building in some of those opportunities into the trade kind of based education, I think, is is important. And we have no shortness of phenomenal characters in the wine industry. No. Yeah. They're there. They're there. And like you said, just all of the other kind of groups that work with brands to bring their wines to wherever they are in the world. Yeah, we need to incorporate that more. Yeah. Exactly. Well, as we talked a little bit about bringing Italian wine to American audiences, so we said notoriously complex hundreds of grapes, countless abilations, and you already touched a little bit on, you know, using maybe stories more than than the details of the line itself. But what are some interesting ways maybe that you could think of to approach translating the feeling more, the culture, the place for an American audience. And we can say North American. Well, you know, actually, that's one of the reasons that we developed the Italian wine essentials program at wine scholar Guild as well because the Italian wine scholar program is, as you mentioned before, very kind of like focused on making sure that people have the access to almost every detail possible about Italian wine. And that can be really overwhelming for somebody is just kind of considering maybe I want to learn a little bit more about Italian wine. And so when we developed Italian wine essentials, we really were thinking about You know, people who own, Italian restaurants and want to train their staff, you know, in the basics of Italian wine, people who are thinking of going to Italy for that first trip. Agencies that are representing Italian wines that wanna train their staff kind of in that sort of basic kind of like fluency of what is Italian wine? How does it work? What are the kind of most culturally and commercially significant wines, grapes, appellations, that sort of things without being overwhelmed. But at the same time, we didn't just want to dump a whole bunch of information into a book. We wanted to try and give it some color and to really weave in a lot of those kind of cultural pieces. So we you know, on the page where we talk about, for instance, Bruno de Montelcino, we also have like a little sidebar that talks about visiting Saint Antamo and you know, really kind of drinking in some of the sites and sort of not always tourist things that that are in that region, but also the food, the, you know, traditional foods of that region, what are they? Are they historically paired with the wines that we're we're talking about? And so trying to really give people other things besides kind of a foreign grapeening to to try and remember and to like, you know, sort of hook their knowledge onto things that maybe they can connect to a little easier. I think that's important. It's like if you're working with, people from different cultures and different backgrounds, thinking about what are the kind of entry points in terms of like cultural similarities or, you know, food that you can talk about, the sort of different, structural elements of food and, and relate that to Italian food and just kind of give people, again, places where they can connect and make those connections themselves and then start extrapolating. Upon those things. And I think that's where the story thing is really important because somebody who doesn't feel like they're an expert about wine, it's really intimidating to go and share kind of, you know, this very technical information with you know, other staff members. If you're, you know, you're the kind of beverage manager and now you're responsible for training people that are are working with you, you know, it's really hard to seeing yourself as that expert initially, but it is much easier to to like I say, share the stories with those people and, you know, talk about wine in this less technical kind of way. I really think it's important to that, you know, when people are developing certification courses or training courses or they're thinking about how to like promote their brand or agency that you really remain authentic because especially with I think the younger generation, they have become experts at seeing what is fake and and who is kind of posing on things and, you know, just really being true to your identity and trying to promote that and being honest with people that, you know, if you are an agency that, let's say doesn't specialize in representing low intervention wines, but you see that a lot of younger consumers are really connecting with that kind of philosophy and, it's it's more about you know, connecting with the philosophy and supporting, that sort of, lifestyle than it is necessarily about how something tastes. But if you see that, instead of trying to, like, promote yourself as a agency that you know, maybe you have one low intervention. Why don't you start promoting yourself as this, you know, low intervention specialist? No. Instead, you know, take a step back and think how can we capitalize on the fact I don't know a lot about this. Maybe I can share my kind of journey into learning out this whole other side of the industry in this world. And I think people will appreciate the fact that you're being a little bit vulnerable and showcasing your curiosity and, you know, your company's curiosity to learn about things. And I think, you know, we don't all have to know everything about everything and people appreciate watching people try to, you know, understand new things and to kind of corporate those things into their life, their business, etcetera. I think that's such a great comment for the people that maybe are intimidated about wine. It's like you're not here to know everything about everything. What it sounds like you guys are doing a really good job at with your programs is really kind of facilitating the wine curious to become even more curious. Like, it feels like sometimes wine education is like very technical. Like, know this, know this, know this, it's this terpene and blah blah blah. But like you said, this really hard for somebody that doesn't, like, really, really love wine and science to comprehend, but you're helping them to kind of take knowledge in in ways that is less memorization and more really absorption. I mean, I do see in our industry too sometimes maybe a little backlash against, like, formalized wine education. I noticed that, you know, on social media and this kind of thing every once in a while. And and while I see where that's coming from, you know, I kind of think how can I think about this from a personal perspective? And, you know, I I kind of think of it as I want my doctor to know everything there is about being a doctor. Do I want them to speak to me? Like they're at medical school? No. I want them to be able to, you know, speak to me in a way that I can relate to and give me the amount of information that I need to make decisions to, you know, to advocate for myself, that sort of thing. But I still want them to know a heck of a lot about medicine. Yes. And I kind of think that, you know, it's our job as educators. Yes. We're in this position because we were probably very curious and still are very curious about all aspects of mind. And I think that's a good thing. It's like it's just our curiosity took us down this very, very sort of, you know, long path that has no end because every year it's a new vintage and every year you're you're learning things again, but it's a very fulfilling kind of path to follow. And it's just sort of thinking as that Cater, like I mentioned before, how can I be relatable to people? And, you know, really also asking people a lot of questions, like, and not about wine, but, you know, about why do you wanna learn about wine? What is it that really kind of fascinates you about wine. Trying to get to know your students, your, you know, consumer base that you're really trying to to influence in some way and kind of tailoring your your education around where you're hoping to, you know, you don't need to necessarily get those people to the end of the road, but it's like thinking six months from now, where would I hope these people would be? And what steps do I need to take to get them there? And then six months later, okay, we're here now. You know? What's the next kind of journey that we're kind of hoping to lead people on. I think what is so exciting, right, about wine education at the moment is that especially when we talk about Italian wine education, like, there is so much more access now than there was once before. Thanks to people like you and they need to be international. And so, hopefully, that ability to be the bridge is expanding in the market because the quality of education is also expanding. Yeah. And I think, you know, you bring up Vin Italy international. I think, you know, that program really serves as a great example for what a program can do in terms of building community. And I think if we look back to the beginning of our conversation about, like, why do people do this? Why do they put themselves through these rigorous courses? You know, why am I subjecting myself to the master program? Right? It's a question I asked myself. You know, if you think about why people are doing these things, a lot of it I think is can be led back to sort of like, you know, our sort of hierarchy of needs. And once you get past having your basic needs met, then you really start looking for friendship community, these sort of higher level needs, and these programs can really help provide those for people. It can be this community of people that you belong to that you really share these interests with, you know, even if you move further up Mazzle's hierarchy of needs, very top, we have like self actualization. Right? This is what you're as a human, you're like working towards that sort of self actualization. And I think that wine education is for some people, a way that that really kind of connect with on a on a path to towards these things. Yeah. Van Italy international has done a great job of fostering that community, and I think it's something that trade organizations can definitely learn from is like how do you create experiences that help people become sort of loyal to your brand, to your consortium, let's say, to the wines that come from there, and how How does that sort of loyalty translate into them being sort of the best advocates out in the public for your wines? Yeah. And I agree. I mean, and we're both very proud Italian wine ambassadors. But they need to be international as well. And CB and her team and all their work has done an amazing job at making this a place for like minded individuals to not only just get more educated, but get closer to one another through these Italian wine experience. Yeah. And, you know, I think we've all benefited from knowing one another in terms of, you know, personal experiences where we can recommend, you know, which wineries to visit and give contacts to, you know, to each other for that sort of thing. And I see that sort of same sort of kind of need for community when I look as I mentioned about us at Weinscholar Build having this community platform and people are really looking for authentic ways to connect with other with other people. And, you know, probably since COVID, this is a need that has been sort of for a lot of people, more difficult to meet that kind of basic need of belonging to a community. And, I think No. Wine Education has the potential to really play an important part in that. Great plug for White Scholar Guild for the We need to international force. Yeah. Okay. So as we start to wind down, we like to wrap up here at master class US wine market with a rapid fire quiz where we ask our guests three questions to help our listeners better understand the US market and specifically this episode. So answer kind of in a short of sentences as you can. Number one, what is your top insight into wine education in the US? And again, we can say North America. Okay. I will say I had trouble printing out the, the notes that you might need to do this part. My printer jammed and I was like, I can't get this out. So I didn't have a lot of time to think about these, but my number one insight into wine education in the US. I think it is to make sure that you are really looking at where your consumer or their your student is in terms of their wine knowledge and making sure that you are creating educational content that's at their level and kind of just taking them a little step above that, not pushing them too far, always remembering that people want to feel smart. People want to feel like they are valued. And when you put too much in front of people. It makes them feel sort of incapable of mastering all of that information. Practical advice small digestible chunks of information. Yeah. What is something you would have told your younger professional self about working and wine? Oh, I probably would have told my younger professional self that to do the certifications earlier. Because I do think that, you know, it it's not a hundred percent necessary to have a career in in wine, to have those certifications, but it absolutely helps. And, you know, while I have the passion and energy to really go for those things, early on. And then a good piece of very practical advice. Alright. Another more practical question. We move around a lot in the wine industry. I'm not complaining, but it does mean that we throw up we're on the road a lot. So what is your favorite travel hack when you're doing market work. Oh my god. Travel hack. What are some things that people have said in the past? People often say things like only travel with a carry on or bring verbal tea with you or download Google Maps offline. So if you don't have service, like, you're still able to. Right. Okay. Okay. I would say that my number one travel hack is that as much as I have tried for many years to become a carry on only person. I have now resigned myself to the fact I will never be that person. However, I have learned to rarely ever pack heels when you are traveling because especially in Italy, you're always, regretting that decision. But I would say my number one hack is, yes, I do wanna keep my luggage down to as much of a minimum as possible. And so I do bring the little kind of laundry sheet the paper sheets with me and, do capitalize on doing laundry along the way as I go because otherwise, yeah, you end up with but nothing to wear in in a week or two. So that is great advice. And, yeah, they do make laundry soap and just like these perfect sheets, not so easy. Easier. Right? I I cut them into the little squares because sometimes you, you know, you're just it. You only have a sink. Yeah. Or in worst cases of the day, you need to do your laundry. Yeah. But, so those little cut up sheets can be coming handy, and you don't have to worry about them exploding in your luggage. So Fantastic. That is great advice. Andrea, thank you so much for joining us today on master class US wine market. This really has been an amazing look at education, and you have so much going on in the middle of studying for your next MW exam. So we appreciate it. So much. How can our listeners connect with you? You can check out my website, which is w w w dot vinsanity dot ca. And you can see that I I do teach WSTT courses and, wine's color, guild courses, here in Winnipeg, but I also do work with Italian wineries in particular finding them representation in the Canadian market. Seems a little complicated from the kind of outside and so I help people sort of navigate that. Side of things. And you can follow me on Instagram at Andrea Elizabeth Evie, and yeah, I'm happy to to connect with any of our listeners. And if they have questions, you know, please just let me know. Fantastic. Well, thank you again. I really hope we get to bump into each other soon. Maybe in November and Veronica. Take care. Thank you. Thanks, Barbara. Bye. Bye bye. And that's a wrap for this episode of Master Class US wine market. Thank you so much for joining us. If you enjoyed this episode and want to stay up to date with the latest industry trends, remember to like, follow and share our podcast. And if you find value in our conversations, please leave us a review to help others discover the show and grow our community. Stay tuned for new episodes every Monday. Until then,