1234.

Get my shoes in.

Out the door.

Five.

I'm lost.

Six.

Seven.

Eight.

Feels great.

I'm gonna shine.

After I do what I'm gonna do.

I do it again.

Yeah.

Look at the sky with the beautiful color.

But never just for me.

You gotta share it with another.

I got to show, to give.

Let I want singing show.

Take a look and say a beautiful morning that turns into a beautiful evening.

And together make beautiful art.

And if you wanna see that, come along with me.

That's right.

Welcome to Experience Michiana.

We're so glad you're joining us.

I'm up on the stage right now over at Phoenix Performing Arts at the Goshen Theater.

They have an amazing show coming up this weekend.

Only come from away.

This is a unique opportunity to experience some of the other sideline and true stories from 911.

I'm going to be sure to get their tickets for that one.

And Dave had the opportunity to head over to Veg Fest.

That's going to be coming up soon.

This is an awesome festival in South Bend.

He'll give you all the details on that one.

But first up, I'm getting my hands, well clean and rolling with then soft pretzels.

Check it out.

Okay.

I feel like it's a staple here in Michiana.

It is one of my favorite places to eat out.

It Ben’s soft pretzels.

They're so gooey, they're so moist, and they melt in your mouth.

And I have my new friend Rich here with me.

And you are the master of bean soft pretzels here because you are bringing this all across the nation.

Yeah, that's what we're trying.

We've been some pretzels going around since 2008, and since then, you know, we've gone from the few stores here in Michiana to over 180 locations nationwide.

It's amazing.

It is.

And it's exciting as it is.

So one of the things that we continue to try and do, something that we started here back from the beginning was a partnership with Tunnel to Towers to kind of bring awareness to what they do for our first responder and Gold Star families.

As far as building mortgage free homes, and so one of the things we try and do every year on National Pretzel Day is bring awareness to their organization and let people know how they can help.

And that's tremendous.

When is National Pretzel Day?

So National Pretzel Day is somewhere in a government building.

Somewhere.

They make all the official days and they put them on your calendar.

And apparently somebody had the foresight enough to think about National Pretzel Day.

And if you're Ben Soft Pretzels, why are you not all about National Pretzel Day?

I mean, I'm all about friends.

So are we pretzels for breakfast?

Absolutely.

So we take advantage of that by making sure that everybody knows it's National Pretzel Day.

And we have opportunities on National Pretzel, which is always April the 26th.

And that is always okay, always on April 26th.

So it falls on a Sunday this year.

But we have an opportunity for everybody to get a free pretzel or a national Pretzel Day.

And then they'll come to University Park Mall here in, Mishawaka on National Pretzel Day.

They can get a free pretzel and they find out how when they get here.

It's really exciting.

All right, that's really exciting.

I love that so much.

Now, this tunnel to towers, this is really important to you guys.

You've been partnering with them for quite some time now.

Why is that partnership important and where did that come from?

Well, our our owners, you know, Brian Kreider and Scott Jones, you know, are very patriotic Americans.

And when you're in business for yourself and you're, you know, trying to help other people become a franchise owner, that's it's it's it's a uniquely American thing.

And connecting something like Tunnel to Towers to help people who are on the front lines, kind of taking care of our communities and putting themselves on the line as well as, you know, military folks.

And it's kind of pertinent this year because we actually have servicemen and women in combat situations right now.

It's the 25th anniversary of Tunnel to Towers this year.

So we're we're we've always been connected really through all of that.

It's just we feel like it's a very worthy cause that we can kind of all get behind because it's really at the core, what our, our mission is about and our country is about is trying to like, help build a better thing for other people through enterprise and business.

Absolutely.

Yeah.

But let's talk about soft pretzels itself.

You guys started in 2008.

Where was the first store?

Because this all began right here in Michiana.

It sure did.

So in 2008.

Our, our owners, got together with their friend Ben Miller and took one of their family Amish recipes and created it into what we now know has Ben soft pretzels.

They had, some farmers market stores that they kind of test drove it with and kind of refined the product, trying to get it, figure out what it is.

Right.

And so once we were able to do that, they opened their first store in Concord Mall over in Elkhart back in the day.

And then from there, they've grown into a collection of small stores here in Michiana.

Yeah, that went so well for them that they decided to franchise nationally.

And now, like I said, we're at 180 locations nationwide and it's continuing to grow, which is just incredible.

And really that comes down to the product itself.

It's a delicious product.

It is so thick if you well, like, I mean, when you get a pretzel, you're not getting a pretzel stick.

You're getting a pretzel the size of your head.

Yeah.

And that's a big thing.

So we have a lot of competition nationally when you talk about the franchise.

Yeah.

So our pretzels we it's the largest serving size you're going to get anywhere there.

Much bigger than there isn't technically one serving size.

Don't tell me the answer to that.

If you decide you get to decide what the serving size is, that's up to you.

I'm not going to I'm not going to push that on you.

But one of the things that makes Bend's unique is, like I said, it's an Amish family recipe.

It's a genuine thing.

It's very authentic.

And so when you maybe people say soft pretzel, they might look at the brown thing they get at the ballpark, maybe, and it's kind of chewy and it's but Benson pretzels are different.

They're big, they're fluffy, they're light, and they're unlike any other kind of pretzel you're ever going to get.

And I'd love to that you guys have options that you can add.

I'm where I am garlic and parmesan to my yeah yeah yeah.

So you guys have opportunities to add some additions.

But I've also noted over the past couple of years you guys have expanded your menu.

Again.

Let's talk about that.

Yeah.

So the pretzel dough is this core component of our product.

I mean it's the thing that we've lovingly crafted into what makes Ben special.

So then we try to how can we take that same dough and make other products with it.

So we've expand that out to our pretzel dogs, pretzel pockets, which are really, just like ham and cheese or an Italian pocket with Italian meats and cheeses.

And it was just.

I'm down for that.

And then we have other, you know, simple pretzel products, like you said, your garlic parmesan.

What's our shake on seasons and flavors?

We also have a prizza, prizza a pizza which is pretzel pizza.

So you take that same pretzel dough, right?

But you love.

Right?

And you salt and butter that sucker up.

You also throw some pepperoni and some cheese and some jalapenos or whatever you want on that.

And they get it.

So it's like those kinds of products are kind of what changed the game for us to we're not just a snack, but it's like it's a it's a full meal if you really want I love it.

I love it.

So many options here.

Yeah.

And I love that you guys are right here.

We're in University Park Mall in Mishawaka right now in this guy.

This is really been a staple here for the mall too.

I mean, everybody comes here when you're hungry, when you're shopping, you're hungry or thirsty.

You're going to stop at a shopping snack.

I love that about that I love that.

Well, can we, like, throw some dough?

Are you sure you're ready for that?

So listen, it's not throwing dough.

It's twisting and rolling, twisting, throwing dough.

That's something else.

Maybe that happens, you know, when people get angry or something.

But twisting and rolling, that's what we're going to do.

I want to do it I do, I do I have like the kit at home.

Okay.

Cause you can buy the kit and take it home.

You can.

We have baking.

It's it's wonderful.

And I've never done it because I am just terrified that I'm going to fail.

Well, you might fail, but you still bake it and eat it.

Yeah.

Just bake the glove.

Yeah.

It's good.

Sure.

Let's go.

All right.

Let's do it.

Okay.

Jeremy, you are the master here.

Yes, yes.

Yeah.

I love this.

This is a lot of dough.

How many pretzels can you make out of this?

Probably be about about 30 ish.

30.

Yep.

This looks like one giant pretzel for my belly.

I'll be.

I'll be awesome.

I love the pretzels.

You know this?

It's all good, I love them.

You're going to show us how to do it correctly?

Yeah.

Of course.

So how do you know the approximate amount to.

So you always want to make sure I always go about my about my tool, my elbow.

Okay.

You're.

So your arm is bigger than mine.

So you want me.

So you want to roll out.

So you want start rolling it out from the middle.

Make sure all nice and even aiming.

And then you want to get about 40 48in or your arms being 48.

And then you can bring it up and just just like that a magician.

Yep.

Just like that.

Oh my gosh.

No.

Is there anything unique about why you use this particular countertop?

Nope.

It's just one of those things that we just use.

Okay.

It's not like a cooling counter or anything like that.

So.

All right.

Are you going to show me how to do this now?

Sure thing.

I'll do it for you.

All right, so go ahead, start in the middle and just work your way out.

All right.

Kind of like rolling and stretching, kind of as you go to make it longer.

There you go.

See?

That's right.

You go.

There you go.

Okay.

Now I'm going one side bigger than the other.

So just show, just just work.

Just work on that side bigger.

Okay.

Well, now it's definitely okay.

This is why I'm not very good at this, but how's that?

I will get you there in no time.

You long enough?

Yep.

So go ahead.

And then it's your.

You pick it up.

OOP.

Close that faster.

You guys see that like a pro here.

It's like a nut.

It's like a Christmas close club.

Hey close though.

Boom.

Hey look at that look when we did not for though.

So there you go.

You shake it out a little bit.

It's still wow.

So good.

And then we just dug in our water and put in the water.

It wasn't water.

Do that.

It just helps it browned up and makes it makes our salt easier to stick to you.

So I would say for the person who gets that one, I and we just salt it.

The salt is important.

I know sometimes you do it without salt to be sure.

Do.

Yep.

Especially here.

Everyone loves our sugar.

What?

So?

Oh, really?

Yep.

Everyone loves, I should admit, sugar.

See, I was telling him I like the garlic and parmesan.

Yep.

I said my sugar is probably one of our top three.

I would say.

What kind of toppings do you guys have?

We have cinnamon sugar.

We have, garlic, onion and parmesan.

Lots of options.

Oh yeah.

Yeah.

All right, let's do it again.

Can I do it again?

Because I have to master this.

I have to do this.

All right, here we go.

So ro ro ro.

Oh, there we go.

I think that was my problem.

I'm drilling too much in the middle and not enough at the ends.

You know why?

Because my arms are short.

Yeah.

You have long arms.

Yeah.

So go ahead and pick it up and mix.

Okay.

Make it.

You're sweating.

Make a U. Yep, yep.

Make a U out of it.

And then whatever hand your dominant with.

You want to bring it together and then flick your wrist.

Too much flicking.

Yep.

You know drop it down.

Yeah.

Yeah I'm going to get it.

There you go.

Looks oh looks good.

Close enough.

There we go.

There you go.

You have to master this two.

I would not say mastering from the master.

That's squeezing master.

That's why they have me here for.

Oh, I love it, I love it, Jimmy.

How long have you been working here?

I have been working with Ben's for.

For about ten years.

Ten years?

Yep.

And how have you seen things grow over that time?

Oh, it's just immensely so, especially for the national press today.

We are here all day long.

Oh, my gosh.

Open to close.

I will be here.

Rolling process for you for everyone here.

How many presents do you think you guys go through that day?

I would say over a thousand.

That's crazy.

I know you're coming to get some of those pretzels too, because I'll be here.

So yeah, I'm here every year for it.

Yeah.

We can't wait, can't wait for love that I love that.

What would you want to tell people about, you know, why should they come and get a pretzel here from them?

It's a great organization.

It's great.

We we help.

We help the veterans find homes and find assistance that they need.

It is just it is one of the things that we look forward to every year helping the veterans and even throughout the year whenever we can, we help.

I love that, and in the pretzel, I mean, I mean, can we just show some of the final touches?

Cause, you know, when I look at what I did over here.

That's right.

That was great.

But let's just.

So this is basically everything we offer.

Basically everything except for, obviously, our shakes.

So those ones come after we just put a little butter on it and shake on top.

And they're just so good they melt in your mound.

They love them so much.

And my kids like the bite.

Oh, you're very, very popular.

Okay.

But I have to ask the question.

This is this is the ultimate debate in our household.

Do you get more with the bites than you do with the pretzel?

You get a little bit more with the bites.

And the person who's told you kids.

All right.

Thank you so much.

Good luck on National Thanksgiving Day.

Come out and get your free pretzel.

All the information is available on their Facebook page.

And eat up.

Yes.

Come.

Come see us.

So I'm here at the Gillespie Conference Center, just off 933, in South Bend, and I'm here with Michael and Jamie, and they're both on the board of the Michiana Veg Veg Fest.

And Michael, I remember interviewing you last year.

We were at the farmer's market.

I think I had my daughter with me.

You did?

You did.

She's not here today.

But it's crazy how quick time goes by.

So.

And how did last year's festival go?

And what's so different about this year or what?

It went very well.

We had, two and a half, thousand people come through.

And this year we're expecting somewhat more than that.

We've got a really good headline speaker, Doctor Michael Klapper.

We've got 60 vendors already lined up, well over 20 of which are food vendors.

So, it's going to be an exciting event again.

Yeah, I feel like again, farmers markets in general over the last kind of, couple of years have really come back into the focus again.

And what do you think it is about this festival that attracts, you know, almost 3000 people to it?

Yeah.

We, we think that it's, it's people are curious about plant based lifestyle and plant based living.

What are these?

Vegans?

And it's a it's a really good chance for people to come out and try some food and discover that you can have wonderful tasting food, with, with no meat and no animal cruelty.

It's good for your health.

It's good for the animals.

It's good for the planet.

So I think we attract all kinds of people who, come for those different reasons.

Yeah.

Jamie, how did you get involved with this?

So I got involved last year.

Just because I have been vegan, I've been living the lifestyle I'd been previously to an event, and so they needed some board members.

I reached out and they said yes, please come.

Okay.

Awesome.

And so what's your role that you play in this.

And so it's multifaceted.

Our group is really we kind of all do a lot of things.

But I do a lot of the secretarial work and communications.

And this year we're really excited to feature a Kid's Corner.

So we will have things for all ages.

And so we will have a sensory table.

There'll be a scavenger hunt.

There's an opportunity for the kids to be a food critic at one point.

And really great partners with the Saint Joe County Public Library.

We'll have a seed library and an opportunity for them to be showcased as well.

And so why did you decide to live a vegan lifestyle?

Why was that important for you?

That was a health, lifestyle.

So I was, chronically sick.

And so we had done an elimination diet.

And come to find out, I had a lot of allergies.

Yeah.

And it just, I felt so much better afterwards.

And it's been over a decade, and I've never turned back.

So, tell me when this festival is coming up this year, what are the dates?

And it's here at Gillespie, right here at the Gillespie Center on Sunday, April 26th, from 11 to 5.

We will have speakers starting at 1115 all the way up until 330, I think, are the speakers.

And again, lots of activities and a 60 vendors, food trucks.

You can come out the entire time, come out a short amount of time.

We'll, we'll have, some raffle prizes again.

Not just food vendors, but also community, vendors as well.

Lots of great partners.

Unity gardens, the library, will be here as well.

And just to emphasize, it's a free event.

Yeah.

We like people to register through Eventbrite.

And you can find the link on, Michiana Veg fest.org.

Go there, go to invent write sign up for tickets.

But it is a free event.

Yeah.

And it's a free event because we have some wonderful sponsors that enable us to keep it free.

We have a big supporter in vegan grants.

We have lots of local support.

The, Hillman Family Fund, Beacon Medical logistic, girlie leap.

They've come on board this year.

It's wonderful to see the local community who support us.

We've got a lot of individuals who support us as well through donations and sponsorship.

And I know that we can't talk about it without actually sampling some of the food.

So I know that we have one of the food trucks that's here.

We associate food trucks with kind of fast food.

But, you know, these guys have been coming for three years or so.

So we're going to find out some of the food that you can experience here at this year's Michiana Veg Fest.

So Korean Mexican fusion is that does that come from you guys being married together or was that already in existence before you got married?

Robin.

No, actually, that was Harrow's brainchild for things.

I, I, yeah, he he's more of the chef for everything.

It's kind of an unusual mix to have.

Karina Mexican together.

Is it?

Or is is that pretty unique?

Yeah, it's pretty unique.

Especially in this area in South Bend.

Yeah.

So it's, but, you know, you go to places like Los Angeles and it's pretty common.

It is.

Yeah.

And so we just thought we'd bring some of that, you know, fusion culture here and thought we'd make a business out of it.

How do they work together?

The Korean in Mexico.

It works pretty well.

I mean, Korea and, the Korean culture uses a lot of, chilies in there and, and their, food.

So, all we had to do was basically transition.

Okay.

So we'll take, you know, dried chilies from Mexico and apply it to, Korean dishes and nice and, and are you both from this area originally?

You talk about LA.

I don't know if you're out there, but are you both from this area?

I was adapted from South Korea and raised in South Bend my whole life, so hire was my actual into learning my first Korean dish.

And it's, our take on chop.

This is the k noodles that we call it, but, Yeah, he he made it for me when we were first dating, and I thought, this is a little bland.

If I made it, I would change the sauce a little bit.

So we we did our own version.

And so you've been coming to this festival for three years now, I believe.

How did you get involved with this?

Is is everything you do here vegan or do you also do meat as well?

When we first started the business, I wanted to keep it more vegetarian and vegan.

But, my husband obviously was like, we got to make food for everybody.

So I do like that we still keep that as, heart to always have vegan, vegetarian, gluten free options for anybody who comes to the trek.

And can you explain what these three are?

Sure.

Yeah.

So yeah, we already talked about the Korean glass noodles.

We have a lion's mane mushroom taco here where you get, ingredients sourced from local farms whenever we can.

And we have the bowl this is our rice bowl.

We've got bulgogi, tofu, a couple little side and type of things like the spinach, daikon, pickled daikon, some charred carrot and cucumber salad.

Well, thank you so much and thank you for showing us these and and, best of luck.

What?

You're a Korean Mexican fusion, both in your marriage and in your food truck.

Yes.

Thank you, thank you.

Yeah.

Thank you.

Phoenix Performing Arts.

You know, I love to be in this space, especially with my bestie Ashley.

We are dressed for the event.

We are now an honorary Newfoundlanders, so it's official you're no longer come from away.

I love it.

You guys are doing come from away.

Now, this is a really unique story.

I haven't seen this performance before, but I'm familiar with it.

This is based on a true story.

Yeah.

True story.

Real people.

It's based on the, 38 planes that were rerouted on the September 11th attacks in 2001.

To gander, Newfoundland and Canada.

And so it's all about how those people from gander kind of welcomed all of those come from a ways in and took care of them during that time of uncertainty.

For five days, clothed them, fed them, gave them places to sleep and how they kind of became this come from a way family.

And I suppose I love that, I love that, and I love that you're able to bring those stories up to the stage.

No.

Are they the true stories or have they been kind of modified?

So there's only 12 cast members in the show, and we play we play collectively 84 characters.

So.

Oh, wait, hold on, hold on.

Say that again.

There are 12 of us on the stage.

And throughout that, the one act musical we play at 84 different people.

80.

So some of the, some of the intricacies of some of the background characters are probably a little, you know, done up a little bit, but they're the main line of characters that you'll hear mostly about are all based on real life stories of real people.

Even even with the names.

Yeah, yeah.

Sean, what role are you playing?

So I'm in the show.

I play the role of Oz.

He's the town constable of gander, a two person police department that I think was kind of taken aback when 7000 people landed in, you know, in their backyard.

So I kind of had to deal with the logistics of all of that.

And then I'm honored to be able to co-direct this show as well.

That's exciting.

Is that your first time doing this?

It is it is.

So tell us how that experience has been.

Oh, it's been great.

One of the first things I was tasked with was, teaching this Newfoundland accent, which is kind of a mix of a standard Canadian one, a little bit of Irish, just other European flavors to it.

And, you know, like most, if a show calls for an accent, it's like a British or Southern, right.

This is unlike anything I've ever.

So I like did YouTube tutorials.

I was going to say, yeah, what kind of legwork do you have to do to prepare for that?

Luckily, because the rights came out recently, there's been a lot of videos out with like tutorials on how to use it.

And so I kind of just made this worksheet for the cast, and we had our first rehearsal was literally just the accent itself.

Yeah.

So learning that teaching that and then you know, I'm in the show, so I have my ears on the whole time listening for, you know, little things here and there that we can work on.

So it's, it's fun to be able to kind of wear both hats, but, Yeah, yeah, yeah.

I will tell you from the audience, we're not going to know if it's right or wrong.

So great.

You know, as much I know.

So the play that you guys are onstage like the whole time.

Yes.

Yeah.

So they're I wish I should have counted all the props that we have for the show.

Oh my gosh.

The only time we are really off stage is to truthfully run, to grab a prop and to come back on if the scene calls for that.

But all of the chairs that you'll see back here are basically what makes up the mobility of the set.

So while we're on the stage, we're doing the singing, dancing, acting and then moving the chairs.

You're also the backstage crew too?

Yes.

Yeah.

So we have some amazing hands that are backstage just in case.

Knock on wood, something were to go wrong.

Really?

It's unlike anything you've ever seen on on the stage before, but just because of the simple way it was constructed and you guys have just such a great set here, you always do.

We got to talk about the set.

Thank you.

Yeah, I know he won't ever come to talk about it, but, so it's a lot of it is true to what you would see, on the original Broadway for the original Broadway production.

You know, we are the regional premiere.

So I think there was a sense of authenticity, of wanting to just keep it true to the heart of it.

And the way it was done, it was done beautifully.

But then Zach took some artistic license, and he constructed some things that work better for the space that we're in.

And so, I don't know, every time I walk in, even though I've seen it and I've been watching him do it for, you know, several weeks I just walk in and I'm like, we're just so lucky.

It's just it's so beautiful.

And the team behind that's done the painting and the lights, Andrew and everybody that works here, I'm just like, I mean, it's just it's breathtaking.

I just I feel like a proud mom and they're all older than me.

Tiffany green eyes.

Right.

And I know.

So we were kind of looking as we were coming up to the stage.

And you're part of that director directorial process too.

There are a number of, strike marks on the set.

Yeah.

We can we just kind of.

Look, if you want to.

There are at least.

What do we say, 216?

I think you said this is a lot.

It looks like someone took a handful of confetti and just kind of threw it on the stage, but everything is color coded, so we know that, like, teal, blue is the first plane.

Regular blue is the second plane.

Purple's the church.

So we spent an entire rehearsal going through all of that.

The chair formations, and it it might look like chaos right now, but we've got it down to a science to where, you know, sometimes it's like five seconds to go from, you know, one setting to another and we're, we're establishing all these different worlds.

And you do that while changing your dialect, while changing your costume, while singing and sometimes dancing, and then sing your lines while it's happening.

So for the audience, the goal is that it's seamless, right?

But inside it feels like the duck analogy.

You know, when they're like, swimming and they look smooth on the surface, but underneath they're like, just like, yeah, it's like a duck analogy.

I, you almost need like a black lace on your shoes just to see.

Oh yeah.

Yeah.

Right.

Absolutely.

Especially when the colors start to blend together because you only have so many colors.

You can use that kind of creative with some of them, like, I know if you could show it, but there's one that he came up with that was Band Aid because we needed to combine color.

So it's the tan with the talent.

So one of our scene changes is called Band Aid.

We have watermelon in the back.

So, so yeah, you got to do with what?

You can't.

The show must go on, right?

It is, it is.

And now, as a part of a 12 person cash.

Yes.

That's playing such a wide variety.

What does that experience and how does it differ from some of the other things that you have done in the past?

Oh, you know, just being able to jump from character to character has been yeah, absolutely.

The biggest challenge I think for people, because it's not like you're one and done.

You go back to these characters throughout.

So it's a matter of kind of that code switching of, you kind of have to think like, okay, if I stand up tall now, I'm Oz.

If I grab my belt now, I'm, you know, it's it's a matter of going from character to character.

And we have such a great cast that it's, you know, been experienced and, people are, you know, we're up for the challenge and they've established really all these different, unique characters, which is one of the most important things for this show, and translating that to the audience.

Exactly.

I really think I mean, I think everyone understood.

When we first met for our first cast meeting, we talked about what the show meant, where, you know, some of us were alive during September 11th in 2001.

And so where we were at when that happened, what we remember we shared a lot of that vulnerability so we could infuse that, but also care for it, care for the stories we're telling.

Because of course, even during the fun parts of the dancing and singing, there's this underlying, yes, there is this underlying message.

And so trying to meet that with, you know, care but also give some entertainment to our audience.

And so it's been so inspiring to watch not just our cast but our team come together and have these real conversations and just make sure that everyone understands and feels like they can try things and and they can bring that intimate feeling to this global thing that come from a way really, truly is.

I know when people come and see this performance, there's a lot they're going to take away from it.

What is your hope that they taken move forward with?

Oh my goodness, I hope one if they come and they don't know what they're in for, I hope they come away with, becoming come from away nerds like Zach, Sean and I are, because this has been something that we have wanted to do since it first came on Broadway.

And so that part of when did it come on Broadway, 2017.

Right.

1617 season.

Yeah.

So it's almost ten years old.

Yeah.

And it's the nice thing is it's this lesser known story about 911 that's kind of a light in the dark about humanity and being there for people.

And I think people, you know, maybe have heard that Newfoundland played a part in 911, but this gets into all the nitty gritty details.

There's so many things you don't think about, like people had to refill medications.

There were animals under those planes.

And for an hour and a half music hall, they packed so much detail in.

And it shows the humanity that these gander citizens, you know, really took a responsibility that wasn't necessarily theirs to take.

But they still did it.

It really opens your eyes to what else there was to discuss.

As far as 911 is concerned, not just what was happening here stateside for us.

Yeah, I think with your new, younger generation who have learned about it in the history books, there isn't that sense of like realness for them.

Like it.

Maybe us experienced it or had family members that did.

And so I'm hoping that it inspires a new generation to just take in what we've been through and and to find that, like you said, that, camaraderie and sense of humanity and helping others when they're in need, regardless of who they are and where they come from.

I love that so much.

Well, break a leg to you guys.

Thank you so much.

Come from away.

And when is it showing?

Friday, Saturday and Sunday.

So 17, 18, 19.

Friday, Saturday at 730, Sunday at 3 p.m.. And then we're packing it up.

And how can people get their tickets.

You can go to the Phoenix arts.org, or you can buy them at the door all weekend.

All right.

Thank you so much.

Thank you.

Welcome to being a Newfoundland.

Yes, you made it.

How do I say an accent?

Just so thank you, thank you, thank you, thank you.

You nailed it.

Thank you, thank you.

Be sure to grab your tickets for this weekend's performances.

We'll see you again next week right here on Experience Michiana.

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