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The BLC Connection Podcast is a fun and informative show from Ben Lomand Connect that answers your questions about the internet, Wi-Fi, home security and more, and brings you information on the stories and events in “Ben Lomand Country.” Bryan, Karen and Micah take you behind the scenes of Ben Lomand Connect, where the cooperative connects Middle Tennessee with the latest in communications technology and with businesses that are making a difference in our service territory. The BLC Connection Podcast also offers tips for business marketing and residential/workplace technology.
Karen Wilson:
Welcome to the BLC Connection Podcast.
I'm Karen Wilson, your host for today.
These small episodes focus on local businesses that excel in
particular things that other businesses can learn from and
utilize. When you think of summer,
you can't help but think of ice cream.
Today's podcast is a treat in Middle Tennessee and a marvel to
behold.
All the creations and wonderful ice cream that's created here at
the Rock Island Trolley stop.
My guest today is Miss Robin Henley.
She is the manager of the Trolley Stop.
Welcome to the podcast, robin,
Thank you for having me.
Yeah, this is so much fun. So, Robin,
tell me a little bit about how the dream of having an
ice cream stop, and it being a trolley,
also.
How did that come to be?
Robin Henley:
Cindy and Art Morgan purchased the house behind the trolley.
Not the little house, the big one.
And they were up there putting in the windows,
and they seen how much business was coming through here,
like vehicles passing through into the state park and everything.
So, Art basically told Cindy, I don't care what you put there,
just –
Karen Wilson:
Something needs to go.
Robin Henley:
To get there. He was like, I think it would be an amazing
location to have a little shop or something.
And Cindy was thinking back at the time,
Bella was I think 13, almost 14.
Karen Wilson:
And that's their daughter.
Robin Henley:
And yes, Bella is their daughter.
And Kendall was 17, about to be 18,
and they needed summer jobs.
And summer calls for ice cream. And Cindy just decided,
let's do ice cream.
She hopped on Facebook Marketplace and was looking at different
types of trailers and things,
and just so happened came across the trolley.
Karen Wilson:
Wow. It's funny the things you see on Facebook Marketplace.
Who would have thought if she had been looking for a trolley,
she would have never found it.
Robin Henley:
Probably not. But she came across this trolley and oh,
we absolutely love it.
It was the original hardwood floor and all the original seating
inside the trolley.
Karen Wilson:
So where did the trolley come from?
Do you know anything about that?
Robin Henley:
It was ordered in 1982 by the Knoxville Trolley Company.
The Knoxville Trolley Company sold it to the Shriners in
Nashville,
Tennessee. The Shriners used it for their hardhat crew.
And after I believe some like motor problems it had,
they decided to sell it.
And a gentleman in Nashville, Tennessee purchased it for a
clubhouse hangout for his grandkids and
him. But he sadly passed away from Covid-19 back in 2020.
And once he did, his widow decided to sell it.
And she posted on Facebook Marketplace.
And that's where we came to it.
Karen Wilson:
Wow, that's a great story. Interesting that that come on the
market just at the time that you all were were looking for
something like that. As far as business plans go,
how did you all.
I guess, you know, you said Art saw the amount of traffic that
was coming through,
you know, locating, I guess, at a park,
near a park and seasonal,
you know, of course, seasonal is a loose term because people are
at the park pretty much all year long.
But how does the park numbers kind of help you all decide your
business plan?
Robin Henley:
Like right now because there is a lot of high traffic in the
park,
we know that we need to up our numbers in ice cream and things
like that to make sure that we have enough to serve our community
and the travelers in the park.
Karen Wilson:
Okay.
Robin Henley:
So we know that Rock Island does get a lot of travelers.
I've met a lot of people from all over the country,
and I love it.
It's awesome. But we have like sit back,
looked at the numbers from last year and this year,
and we've had to up like a lot of our intake on items and things.
Karen Wilson:
Yeah. And I guess, you know, probably initially opening it up
probably without an official traffic study or
anything. But I guess you kind of did like a soft where you're
like not stocking up on huge amounts of ice cream and things like
that, and you're gradually learning the historical figures from,
say,
last year and how to up that.
Robin Henley:
Yes. So we did have a high traffic from last year,
and this year it has doubled.
And we were happy with those numbers.
We are always trying to improve and make sure that we have enough
items,
like I'm having to do two ice cream orders a week to make sure
that we have enough ice cream by Sunday afternoon.
Sadly, there are times that we do run out of certain things,
but we always try to make sure that we have enough for everybody.
Karen Wilson:
Well that's understandable. By Sunday,
you can't get shipments in or anything like that.
You've got what you've got for the weekend,
and if it runs out, you just got to come early.
Robin Henley:
Oh yeah. And I'm all the time apologizing,
being like, I'm so sorry.
By Sunday afternoon, sometimes we run out of a couple flavors.
We don't really know. There's days that we will run out of waffle
fries because we have expanded our menu to food to
hopefully better our long term business operations throughout the
entire year because we are open
during the winter months.
Karen Wilson:
So tell me, Robin, how you kind of overcome the seasonality of
ice cream and plus the outdoor location here because all your
seating is outside?
Robin Henley:
Yes. So, since all of our seating is outside,
we do have an inflatable igloo that we set up on our cornhole
area. It is a heated igloo, and we have it lit up on there.
We also serve different items in the wintertime.
We do chili's and like our burger sells and everything like that.
Since we did just start it, we're hoping that it will be better
for the wintertime because we're also going to be offering
DoorDash and like Uber Eats and things like that.
So hopefully it will pick up better for us to have that doing the
wintertime.
Karen Wilson:
And as we've talked about, you know,
even if people – which people camp,
12 months out of the year these days because the campers are so
special and wonderful.
But, you know, people eat ice cream year round.
Robin Henley:
Oh, yes. A lot of people eat ice cream year round.
We also have specialty freak shakes.
Like in December, we have ice cream specialized for the
wintertime.
They do a peppermint and then a Christmas cookie ice cream.
So that is wonderful for the seasons.
We have a frosty shake that we do.
And we do like a peppermint kiss.
Fruit shake. They have the rims and the peppermint and everything
like that.
And a lot of people just travel out to get those.
And yeah, sometimes they skip the igloo when they sit in their
car and they'll order the ice cream and they'll be like,
just give me the ice cream first and make me a burger or make me
a weenie panini,
because they absolutely love the weenie panini.
Karen Wilson:
Well, tell me about, what is a weenie panini?
I need to know about.
Robin Henley:
A weeni panini is, I always call them a glorified grilled cheese
with hot dogs on it.
Karen Wilson:
Oh, okay.
Robin Henley:
So it is a ciabatta bun, and we grill them on our panini press.
We put cheese and hot dogs on them,
we'll pull them off, and we'll either put chili and coleslaw on
it. That's our original Tennessee hound dog.
We have the running with the big dog,
so it's got chili and jalapeños on it with pepper jack cheese.
So they are just like a flattened grilled cheese with hot dogs on
it.
And they are so good.
Karen Wilson:
Wow. Now that seems to be like one of those treats you need to
have just every now and then.
But man, that sounds great in the wintertime.
Robin Henley:
Yes, it is especially like if you just get it like a grilled
cheese.
My favorite one is a grilled cheese with sauteed peppers and
onions on it,
and then having a bowl of chili to dip it in.
Karen Wilson:
Oh yeah that sounds great.
Robin Henley:
That's a wonderful snack.
Karen Wilson:
So people don't have to sit outside.
You've got the igloo, sit up, and you're also,
I guess with your location,
pulling from customers from that live in Rock Island or live in
Sparta in Warren County too.
So that's great. You're not just confined to the park.
Robin Henley:
No, we we aren't. We have a lot of different business from Warren
County and Van Buren and White
County. And we also have our travelers from Smithfield.
They come out, and I had somebody tell me it was like,
well, we live out in Woodbury,
and we had come to Warren County all the time,
and we've never been down here.
And they asked me about the history on the trolley and everything
like that,
and I just told them. I was like,
it's a nice.
He was like, this is a travel destination.
Yeah.
Karen Wilson:
It is, and I guess, did Cindy and Art have that kind of,
or were they just thinking,
you know, hey, let's do something for the kids to do?
Or had that come into their mind of like this being a destination
stop?
Robin Henley:
So when it first started out, it just seemed like it was going to
be something for the kids.
But if you know Cindy and Art, they always go beyond the
measures.
Karen Wilson:
They think big, I guess.
Robin Henley:
Huge. Art is very creative. I have gotten text messages at 1 or 2
in the morning where he wakes up
from a dead sleep, and he'll be like,
I'll be at the trolley to do this tomorrow.
And I'm like, where do you even think about this?
He was like, it just came to me.
And I'm like, oh my gosh. But like,
you cannot just give them a ball and be like,
well, this is what we're going to do with it. They always go
beyond with it.
And it's wonderful. I love this place that they created.
I love that Cindy was able to find the trolleys,
and Art was able to take his genius mind and be like,
this is how the wall is going to be set up.
We're going to do the concrete this way. This is going to be
built this way.
And I don't think they meant for it to be a destination to be
everyone must travel to.
I think that just happened because they are just spectacular
people.
They were wonderful.
Karen Wilson:
Yeah. When you take the combination of the uniqueness,
which that's a great marketing factor,
the uniqueness of the trolleys. Kids love,
very rarely do kids get to see a true trolley.
Robin Henley:
Oh yeah.
Karen Wilson:
And then you've got that that ice cream and the spectacular
visual effects of that.
And it's just, you know, it's a must see.
Robin Henley:
We have tons of kids that will ask me like,
was this real?
Is this like a real trolley? I'm like,
yes, it's not a fake trolley.
It's it's definitely real kids. And I'm like,
it used to be driven on roads,
and they were like, "Oh, we thought they went on tracks." And I'm
like, no, trolleys are like kind of like busses,
and it's not like a train. And I'll have to explain that too.
But kids, oh my gosh, we are definitely a kid's destination.
We have all the toys for kids to play with out here,
especially during the summertime that gets over their waits.
Karen Wilson:
Yeah, yeah, definitely got to have something because there's a
little bit of a wait time involved.
Let's talk about the price of ingredients,
because that's something that so many small businesses have got
to overcome, whether they are, you know,
regardless of what business you're in,
prices are going up. How do you overcome that?
Robin Henley:
So we have done a price analysis.
And we do, like we'll decrease certain items that we get that
aren't selling very much,
but we still try to keep them on hand.
I'm going to tell you I drive to multiple different stores and
things like that to make sure that we are getting the best price.
We have had to look into different options,
like we used to be able to get a certain item from Sam's Club
that was cheaper, and now I'm having to make that certain item,
which it has upped it.
A lot of people love the change.
It's the brownies where they have up their price on those.
So I was like, no, I'll just make,
I'll make them.
And then Cindy was like, well, try a hot fudge cake.
And I was like, okay, we'll try that.
So, and where I bake, I am all the time being like,
let's try a new thing.
So I'll make cakes in the mornings.
Here at the trolley, Cindy's got me an oven in here,
and I will bake up,
like, 2 or 3 cakes and try to make sure that we have enough on
there.
But that was because of the price change.
We've had to change a few of our items,
but we have, like, tried to stick with it and try to keep our
prices the same. We've went up a little bit,
but it's not much to notice.
Karen Wilson:
Yeah, well, and that's what you know,
when you think about price increases,
it's so much better to do that in small increments of a $0.25,
$0.50,
or $0.75 and go up yearly instead of waiting 2 or 3 years and
needing to go up
$3, because most people are bringing families here,
and they're buying 4 or 5 ice creams.
Robin Henley:
Oh, yeah.
Karen Wilson:
And so that can get, I know price is so important.
You brought up also your cakes. Talk to me about the addition of
the ice cream cake.
Robin Henley:
Oh, yes. So the ice cream cakes,
we get multiple orders for our ice cream cakes.
We do custom ice cream cakes. I have done probably about like
close to 80 cakes down here now.
Cindy bought me the silicone molds for cakes.
We have around eight inch cake mold.
It's pretty sizable cake, feeds about,
if you cut them small enough because I'm the type of person
that's like, oh, just give me a small slice because it's ice
cream. Don't want to kill it too much,
but some people like big chunks of it.
Karen Wilson:
And so they feed maybe 8 to 10 people?
Robin Henley:
If you cut them big, it'll cut anywhere between 8 to 10 people.
But, where, the way I cut on me,
they'll cut probably about 14 to 16 people because I'm a smaller
slice person. But we have multiple different designs.
I can do a base design of, like,
our freak shakes.
So we have the Oreo delight. I have done a Oreo delight freak
cake.
That's what we call them freak cakes at the time.
So you can take any of our freak shakes and turn them into a
cake.
And so I've done those, I've done custom cakes for people where
they just want Oreo ice cream,
but want to make it look like a mint chocolate chip cake.
And I'm like, okay, I'll do it. If you want it,
I'll do it.
Surprise! But yes, it's a layered ice cream.
We do ice cream cake. We can do the fudge crunch.
We'll do chocolate, vanilla, strawberry toppings on the insides
of it.
And then we put more ice cream on top of it.
I pop it out of the mold, decorate it all up,
and they are really,
really good. And they're not. I have ice cream cakes in the past,
and I spent about 50 something dollars on them.
We keep our ice cream cakes down to $35-40 bucks.
Karen Wilson:
That's very reasonable.
Robin Henley:
Because we want them, we want everybody to be able to try things
like we.
We don't want it to be just cut off at.
Karen Wilson:
Right. That's above my price range.
Robin Henley:
Yeah. That's above. And like we do a lot of different things with
the cakes.
I've had so many orders for cakes.
Karen Wilson:
That's awesome. And we'll have to remember that next time I need
a birthday cake,
because we love ice cream and cake.
And you all are kind of, as you said,
you're mixing cake.
Or you can do the crunch, whatever people prefer.
Robin Henley:
Yes.
Karen Wilson:
Let's talk about marketing. What has been your best marketing
strategy?
Robin Henley:
So for our marketing, we market mostly on Facebook and taking
lots of photos of our items.
Even the girls, while I was gone for my couple of weeks,
the girls would always send me pictures,
and I would post them on Facebook,
be like, come out to the trolley and try this.
And I would have a very large description about how we make it,
and the type of ingredients that go into
it.
Karen Wilson:
Yeah. We, you know, had talked earlier about how important visual
is for social media.
You're talking about, you know,
all the colors that are part of it.
And then even for your hot food,
you know, just the ooey gooey ness of the cheese on the fries or
whatever it is, you know, they always say,
you know, or what studies show,
is that that's what gets our salivary glands going is seeing that
visual picture.
Robin Henley:
Because I'll see something. I'm like,
oh, I gotta try that.
And then I'll come down here and make it.
And I'm like, oh, that's got to go on the menu.
I'm like all the time. Like our kids will try stuff,
and they're like,
oh, let's, let's put that on the menu. Let's do this.
And I'm like, all right, let me get some pictures of it. Did you
take pictures of it? And they'll send me all their photos.
I kid you not, I have over 1,300 photos in Rock Island,
and it's all because of this place.
Karen Wilson:
Yeah.
Robin Henley:
Just seeing the children's face light up.
It's wonderful. They're like, oh my gosh.
And I'm like, I just get so happy.
It makes me because we do the unicorn,
and it is a cotton candy shake.
But we source different sprinkles for it.
We do a metallic rainbow sprinkle for our unicorn.
And we take marshmallows and cut them in half and put pink sugar
in there so they'll have their ears.
And we make our own unicorn horns.
We do those with chocolate, and we decorate it all up and kids
get so happy to see those things.
And I'm like, this is why I do my job.
I'm like, this is it.
Karen Wilson:
There's a lot of prep that goes in,
and I'm sure you all are probably making a lot of things like
that up ahead of time here to prepare for the day.
Robin Henley:
So because Cindy and I had a conversation at the beginning of the
year,
I have hired a, not at the beginning of the year,
but at the beginning of the season.
I have hired an assistant manager.
I come in at 9 a.m. So at 9 a.m.
I'm baking cakes, I'm making unicorn horns,
I'm doing mermaid tails.
But if we run out throughout the week when we're slow and things,
I have my girls make mermaid tails.
And I'm all the time tell them like,
do chocolates, make chocolates.
I don't let them bake cakes. That's my thing.
I always do the cakes, but I'm all the time having them prep and
do things.
I'm like, make sure everything's filled up. Make sure the
toppings and the unicorn horns.
We have sheriff badges that we also do for our sheriffs in town.
We put a big old donut on it, and it's got a sheriff's badge on
it.
We have a lot of prep work that comes into it.
Karen Wilson:
I would think so, and that helps probably speed up the wait time
and stuff.
Robin Henley:
Yes, tthat's all part of the job.
We also have prep work in the food trolley because I got to go
over there and slice tomatoes,
and I told Cindy I was like, I gotta get a tomato slicer because
I'm horrible at slicing tomatoes.
I was like, I don't ever see how people can actually cut them
perfectly.
Karen Wilson:
Well, and the addition of the food.
Let's talk about that. The hot food,
you all are using 100% ground beef.
There's no filler, your hand patting the hamburger patties out.
So and I'm sure everything is a high quality.
Robin Henley:
Yes. We go, and we sourced our meat.
We do an 8020. So we take the time normally in the morning
times when I'm here, I will go over there,
and I weigh out each.
I'll make up a ball, and I'll weigh it out.
And then I'll pat them out, and I season them.
We use a seasoning that we mixed,
and we try to be different from everybody else.
We want to make sure that that seasoning is mixed properly.
But I pat them out in the morning,
and then I put them up for the day.
And Cindy also has me going in there and like,
doing like little
portions of fries and things like that.
So we could just do a grab and go.
So I'm doing that stuff in the morning time,
so in the afternoons it's easier because this past weekend I did
probably about 30 burgers. It was insane.
And that was just in one day.
Karen Wilson:
And I will say, folks, that is the difference between your mom
and pop places and your chains.
You all are not getting truck deliveries of pre-made food and
throwing it in the fryer.
That's not what we're talking about,
and that's your differentiator.
Robin Henley:
Oh yes. That's because Cindy and me and Art,
we all want us to be different.
We don't want to be like, everywhere else.
Like, you can go to a restaurant,
and they get chicken patties and things like that.
Now, Cindy's not buying chicken for us to make chicken patties.
I just threw that out there. Not to put too much onto the trolley
menu,
but we have sourced the best locations for getting our things,
and we want to be different from other
locations. Like, we understand that they serve food very close to
us,
and we don't want to serve the same items as them.
We want to be different, and we try to make everything special.
And if we make a mistake, we want people to come back and tell us
like,
Hey, and we'll –
Karen Wilson:
Make it right.
Robin Henley:
We'll make it.
Karen Wilson:
Right.
Robin Henley:
Yeah, we do that.
Karen Wilson:
Well, and you mentioned, you know,
the gosh, DoorDash and all of that is so becoming so popular.
People use that all the thing, and you all are participating in
that.
So year round, I guess people can,
if they're not ready to stand in line or something like that.
But that brings up the wait time.
I know I've been before here and you know,
you guys are so popular,
but you all do a lot to keep people happy and the kids happy
while they're waiting.
Robin Henley:
Yes. So we have the yard Connect-4 and the building blocks and
the Jenga.
And we also have the cornhole boards to help reduce the thought
of the wait time.
Our wait time can get anywhere between 5 minutes to 45 minutes.
We try not to get up to the 45 minute mark,
but our girls are now to the extent to where they'll see
something come on. They'll go through the orders. They'll know
what to do.
And I'm trying to keep it like,
hey, at least if we get it to 20 minutes,
like, don't rush and make it look bad,
but like, let's get a move on,
and let's get it going. Because we employ girls from 14 to 18
years old for our scooping
of ice cream. We also we have a couple older ones too,
because they haven't aged out 100%,
but we have the availability for older girls and men.
We've had men employees. I can't say just girls,
but, and I call them my girls because those are my kids right
there.
Karen Wilson:
Yeah. And that age group are the best marketers.
They're all about the TikTok and the videos,
and I'm sure they help add to that element.
Robin Henley:
Yes.
Karen Wilson:
And they add so many new flavors from spices and things like
that.
I'm thinking of the little hot fuego chips,
or no, that's a drink.
I'm getting all that. But I mean,
just the addition of things like that that kids love now and
then. I guess you all use that to incorporate into potential new
items.
Robin Henley:
Yes. The girls are all the time showing me stuff like we did the
Dubai chocolate.
That was all over TikTok.
Karen Wilson:
Yes.
Robin Henley:
Like crazy. And we did that for about five,
six weeks.
That will be a seasonal thing that will come back towards next
year.
But we did do the Dubai chocolate.
And the girls are all the time being like,
hey, we need you to try this. And I was like, all right, well,
I'll try to make it. If it tastes good and you like it and you
think we need to put it on the menu,
let's put it on the menu. The girls are very beneficial to us.
Karen Wilson:
And, you know, it's awesome that age group gets a lot of
criticism for not wanting to work or not having a great work
ethic, but I bet that's not your experience.
Robin Henley:
No, my girls, they are all very hard working girls.
Alley are one of our newest girls.
That is Cindy's granddaughter. She turned 14.
Three days later, she was working for us.
She come in, and I expected it to be.
Oh, I don't want to work. I don't have the mindset to do this.
And that's what I thought. But,
you know, she has proved me wrong.
She is wonderful. She hops right in there.
She'll take orders. She'll scoop ice cream.
You ask her to go get something,
she'll look at you and be like, all right, where is it at
upstairs?
Karen Wilson:
So when it comes to customer service,
you do have young people waiting on people,
but are you all kind of molding,
I guess, these young ladies and young men in how to give good
customer service?
Robin Henley:
Yes, I am all the time reminding them like,
hey, say thank you.
Like,
Serve with the smile.
Serve with the smile. Say thank you.
Say y'all have a wonderful day. Like we're country down here.
So it's all the time. Some country.
Thank you so much, sweetheart. Have a wonderful day.
How can I help you today? Like,
and I was, like, always go out of the trolley with a smile.
And if someone asks you a question,
don't be snappy.
I'm like,
Karen Wilson:
Yeah. Even though you're tired or you're frazzled.
Robin Henley:
Like, I know y'all are tired. I'm like,
don't be snappy.
And I was like, and if you can't answer it,
be like, hold on one minute and come get me,
and I will help them as much as I can to see what we can get
done.
But our girls, I'm very thankful for the amount of growth they
have shown in their customer service from the moment that we
first hired them until now. They have turned out wonderful on it.
I'm very proud of them.
Karen Wilson:
Well, and you think they're going to go and as they grow into
their college years and things like that or other jobs,
they're going to take that with them. And,
you know, that kind of knowledge will benefit them no matter what
job they're in.
Robin Henley:
Yeah. And that's what I tell them.
I was like, hey, listen, I understand that y'all aren't going to
work here forever.
I was like, but in your next job,
at least you will know how to count money back.
You will know how to talk to people and everything like that.
I have one of my girls. She still works here part time.
She'll work like one, two days a week or something.
She is a CNA now, and she was like,
I am so grateful for the trolley teaching me everything.
She was like, because now that I'm taking care of the older
generation,
she was like, I now know how to be nice.
She was like, even though I don't want to be sometimes.
Karen Wilson:
Well, yeah, you know, not every situation is ideal.
Robin Henley:
I was like, yeah. And she was like,
I'm grateful that y'all taught me how to do that.
And I was like, I'm glad that we were able to do that be able to
teach you how to go on.
Karen Wilson:
Yeah, yeah, that's why you hire young people.
I mean, it's a molding process. So what do you and the owners
love most,
I guess, about the trolley? And is it the people?
Is it the creativity?
Robin Henley:
It is a combination. There are days that I walk out and I'm like,
oh, my gosh, today was a day, but I loved this place so much.
I love being able to meet all the new people that come down here
to the trolley.
I love working with my kids. They are all wonderful children,
and I love being able to provide the community
and satisfy their like what they want.
Like I kid you not. I'll have people be like,
can I get this, this and this?
And I'll be like, I ain't had it before,
but I'll do it.
And I'm all the time being like,
was it good?
And they're like, oh yes. So that makes me happy knowing that I
was able to give them something that they really enjoyed.
So that is what I enjoy about working here at the trolley.
This place is just wonderful.
Karen Wilson:
Well, it sounds like a dream job between working in a trolley,
which is ultra cool in itself.
Robin Henley:
Oh yes.
Karen Wilson:
And working with ice cream and and that kind of thing,
it just sounds like a wonderful place to be.
Robin Henley:
Oh yes, it really is. Being down here on a hot summer day,
just knowing that you're about to have a sweet treat arrive.
It's a dream.
Karen Wilson:
Well, thank you so much, Robin. You're a great representative of
the trolley.
You all have have done a fabulous job with this.
And kudos to Cindy and Art for their vision of this,
and then the children.
You know, I didn't really think about that being part of the
story here,
but the young people that are learning skills that are going to
take them on throughout life here.
Robin Henley:
Yes, we're always wanting to benefit those children.
But thank you so much for having me today.
Karen Wilson:
Yeah, well, it's been a great podcast.
I've really enjoyed it. What a wonderful story.
I'd like to invite our listeners and our viewers to tune in for
future episodes of the BLC Connection Podcast.