Wish contents like these get the most hits para naman umangat angat standards, eto yung gayahin hindi yung puro kalokohan nalang. Keep up the good work and stay safe.
miss my nan's kinuday. minsan minsan lang kasi kami gumagawa (mahirap na mahighblood karne parin yan). Also, maganda magbasa ng mga thesis and dissertations ng mga agri students of BSU about jan very informative and educational.
Wow na miss ko tuloy buhay probensya na walang ref kc walang koryente ang pag preserve ng karne asin at pa usok lang sa abuhan napaka natural lang. Amazing content
The cinematography is so good. The contents are very informative. Since its vacation I have the time to watch your previous videos and I am not disappointed. Worth watching for. Kudos to the team.
Mayat nan etag/kiniing/kinuday beri tasty,kudos FEATR! Thanks for sharing our pre colonial culture to the world. Hope to see also our Lumad brothers in Mindanao soon.
FEATR never fails in producing quality content. The team deserves so much appreciation and recognition. It takes great teamwork to achieve this kind of result.
Good Job! I wish they could explain more about the flavors of each dish by not only saying it's "delicious" , so that we can also imagine how it really taste and feel that we are there also.
I remember when my lolo would smoke pork sprinkled with only salt to keep the maggots away. he said he learned it from his co-worker when he worked in Baguio at the quarries as their chief mechanic. I miss the guy and his tinuno, sinanglaw and pinapaitan.
Simply amazing! I’m enjoying this series of Baguio. I’m a Balikbayan, born Baguio, and have visited PH many times. I’m surprised and impressed at the development and also the pride of the Cordilleras being represented. Keep up the fantastic work on FEATRing the beauty and pride of the Philippines!
I love this kind of content,i myself is a chef,and i wanted to travel more backhome to get inspiration and start doing it here abroad,man our rich culture has so much to offer
Maaaaannnn... you outdid yourself again. Boy do I miss this kinuday. Of course I've only been used to the traditional way of preparing it and there are numerous traditional variations to how they prepare and smoke it from the ka Benguetan to the Mt Provinces to the Ifugao province...my lolo used to salt it and bury it, hello maggots. It stank, but boy did it taste good when mixed with pinikpikan or the highland version of laing which we call pising...we used to balk at the smell when we were kids but growing up, we loved it. To answer the question, what is the difference with the traditional way of preparing it, is the kind of pig they butcher. The native pigs they use in cañaos or rituals, parties and such. The taste is top notch. That's where you taste the best pork meat. Boiled and lightly salted is how you determine the quality... which I miss so much... they salt the meat then hang them where they cook using firewood and you get layers of smokiness in the meat... its da best...So, I hope you get to experience that team Featr as it will redefine your experience with pork.. kudos to your team for a valuable coverage of our food and culture in the highlands... Can't wait to see more💜
finally, a face behind the name! nakita ko na rin sa wakas who SMOINK is! I buy my kinuday from SMOINK and is delivered to Manila vacuum sealed. another Baguio made product that I buy are blades from Ingimar Cheng of HanYan Blades.
Editing work is very well done...commentaries and scene cuts are fast and doesn't stagnate on prolonged conversations. In short it flows perfectly. This is one of the few things I love about the channel, you travel with the host throughout the entire video. They're short editorials without sounding "preachy" gives you enough information without "weighing you down". This is why outsiders would view this channel as a tourist-friendly that educate and presents a beautifully crafted story. I've learned alot about my own people and my own culture from this channel than the years of schooling there when I was young. You guys are absolutely amazing telling the world our story, the story of our people, and our land. Salamat!
Great series showcasing the regional cuisines from my ancestral home! Keep up the great work! What a great way to stay connected with one's culture from across the world. One important thing was omitted in this FEATR. What kind of wood was used to smoke the meat? This is important to guiding the desired flavor needed for the end product.
Your video presentation is topnotch. You could perhaps add unique music from the highlands to give more "flavour and ambiance" to your vlog. If you guys really enjoyed the taste of these foods, I don't see any reason why it won't be loved by other Pinoys. If not for your feature, I would not know about these unique dishes. Thanks!
Makes me wonder . When i Think of Baguio all I get is fresh veggies. Featr does it justice by highlighting the culture and food. Oh and btw the production is awesome.
My husband and I have been eyeing this for quite some time. Aaaah to be in Baguio and try this artisan Kinuday would be a feast to our palate! Kudos, FEATR and team! Btw isn't that Kuya Mac Rivera of Everything is Beautiful? The guy who is wearing the white and blue cap...
One thing that sets Kinuday and other smoked meats from the Cordilleras apart is the use of SALENG or pine wood for smoking. Dun nanggagaling yung unique na flavor ng smoked meat dito. Thanks for the feature FEATR!
Awwwwww missing home so much❤❤❤❤ highly recommend sagada, buguias try their bulalo version, salughter baguio madami din dun 😢😢😢 love from north pole ❤inasin -salted meat dried under the sun ❤kinuday- we don't normall put salt on it just smoke it and we use this type of bark tree and depending on location ❤pinikpikan with asin chef kiss😘
I love this vlog! Featuring the Food and Culture of the Cordillera! Looking forward for more Food and Culture Vlogs! ❤🎉🎉🎉 God bless and Ingat for FEATR and the Team 👏👏👏🤗🙌🙌
Cordillera has alot to offer when it comes to smoked meat, every region has a different style in processing meat, you see Cordillera is subdivided to different regions and every one of them has a different process of preserving meat, in Sagada you smoke the meat beside or on top of your dirty kitchen or fireplace so the soot actually turn the meat black but also drys the meat, smoky falvor yum, where I come from you have a different process for kini-ing, salting the meat keeping it in a jar for a few days or not before drying it out in the sun, so the fat dries out until its slightly yellow, you also have sibtim, soaking the meat in rice wine for a few days, either or soaking with rice wine and salt, or salting it then drying it in the sun, imagine how many different kinds of process in other parts in the Cordilleras in Ifugao, Kalinga, Benguet, Paracelis, Mountain Province, there's also tinakhang; salted and dried carabao or beef meat, i hated the smell, smells like the smelliest cheese on earth, whoooh, I'm note sure if you can stomach it though, wahaha, your success to locals giving you access to these first hand is your openmind and eagerness to learn, well mountainers are quite reserved in sharing their culture, good luck guys, 😊
i love you featr!!! really loving this northern series of my hometown and favorite places up north! hope you can go father up north to the cagayan valley
the humble watwat next, please? And also, why do men do the cooking traditional feasts. Would love the world to know that part of Cordi culture. But yes, thank you for showcasing baguio and cordi eats!
Pagew tawag naman namin Jan from mountain province. But the meat is the ribs starting from the neck to 5 ribs.. It is only eaten in a special ocations. The wood used to smoke will differ in taste.. Different wood different in taste...
Dude I grew up in the north but I never saw anyone do a smoked meat. I have been envious to the mexican type of smoke meat for years then suddenly we do have this kind of way of cooking here in the Ph even before? Very educational
@@jhuncharlespaulha2964 dinamet ngarud ibaga no ayna nga norte..imposible met nga haan na nkitkita ti sinuuban nga karne..baka haan nga jay Cordi nagapuan na
Also, I wanted to share this video & Erwan's Baguio video also in FB but it wont show a thumbnail. Maybe sa setting nyo. I really want to share these videos pero it jst show a link (sympre mas enticing to watch if the thumbnail video get shown dba?)
Most Igorot or Ibaloi households would always have 'kinuday' in their houses, especially after a "surplus of watwat" xD from a Canao or Peshit or Kasar or basta parti .
What kind of wood was used to smoke the kinuday? wood native to Baguio or the Philippines? Also curious about the temp, must have been pretty low cold smoke if it was going to take 12 hours for small slices of pork belly.
In traditional way, we don't really measure temp, so long as you smoke it. The way they showed it here is his way of doing it because it's for selling, our ways in the mountains(cold parts of Benguet) is, no salt, just hang the slices of meat(doesn't matter what part of pig it's from) above our pogon(fireplace/cooking place) and what ever wood we have will smoke it(mostly pinetree though). His way is also shorter time, we usually just hang it there and forget about it, even for weeks sometimes(by that time it's soooo dry and very well smoked lol). When we decide to cook black bean soup, pinikpikan or potato stew, we go get some slices then add 'em to the broth and that will re hydrate it and also flavor the soup/stew. If you noticed too, the wood he lit for the smoking process have barks in it probably still a bit wet too, that way, a lot of smoke will be produced. I think the wood he uses is Alnus tree(type of Alder tree I think?) a very common tree alongside with pinetree in Baguio and Benguet.
@@09darkfang thank you for the insights! I smoke a lot of meat in the American BBQ style… temp and wood type are very deliberate and thought out, so it is so interesting to hear how it is done natively to Benguet.
The reason why most foreigners don't like filipino food is because they are commonly salty sweet and sour and only few vegetable on menu.but in cordillera there's a lot of vegetable menus and the food is not too salty.
Ang trapik lang sa baguio pero goodshit yan mga boss kung mag airbnb kayo. Pa-grab food kayo sa gabi ng kiniing tapos hanap na lang kayo ng sobrang lamig na beer. Plus points kung may masayang mga kasama, pero optional, ok lang din mag-isa. Yun na. Finish na.
Chef ikaw ba yung sa sabong? Sa launion? I swear he looks like you i said hi and asked if you vlog? I don't know kung naoa hiya ako oe kung ikaw nga ba talaga yun
This topic had a lot of potential While Featr was probably inspired from Eater or Munchies, the presenter here and in his other videos is comparatively weak and uninteresting compared to Erwann. The questions he asks are dry and he is not able to elevate the conversation into a story. He misses a lot of the information that could be built into the topic. How is traditional smokin done? How different is it from American style? Where is the pig from? What wood do they use? What are the origins and history of smoking? Why was it done? On the chef - what made them start in cordillera smoking? How do they add their flair to it? Is there anything in their ancestry or family ties to food culture and cooking? There's a lot more than can be layered into the story. And from this presenter's videos, it feels like he's just there to eat and say masarap or express his excitement, but not to tell a story and make us more invested in the topic.
this Baguio series is like a Netflix special. Kudos!
Wish contents like these get the most hits para naman umangat angat standards, eto yung gayahin hindi yung puro kalokohan nalang.
Keep up the good work and stay safe.
FEATR is doing god's work. From the authenticity of content to the quality of production. The videos get better every upload. Please, keep this up.
I swear every upload the quality increases, people really should watch and appreciate these kinds of videos.
miss my nan's kinuday. minsan minsan lang kasi kami gumagawa (mahirap na mahighblood karne parin yan). Also, maganda magbasa ng mga thesis and dissertations ng mga agri students of BSU about jan very informative and educational.
Wow na miss ko tuloy buhay probensya na walang ref kc walang koryente ang pag preserve ng karne asin at pa usok lang sa abuhan napaka natural lang. Amazing content
The cinematography is so good. The contents are very informative. Since its vacation I have the time to watch your previous videos and I am not disappointed. Worth watching for. Kudos to the team.
Thank you for taking the time to appreciate! 🥰
Mayat nan etag/kiniing/kinuday beri tasty,kudos FEATR! Thanks for sharing our pre colonial culture to the world. Hope to see also our Lumad brothers in Mindanao soon.
FEATR never fails in producing quality content. The team deserves so much appreciation and recognition. It takes great teamwork to achieve this kind of result.
Good Job! I wish they could explain more about the flavors of each dish by not only saying it's "delicious" , so that we can also imagine how it really taste and feel that we are there also.
Starting from the "Baguio Mountain Man" to this Featr on kinuday, your content is getting better and better! Kakabitin! More please! 👌👌👌
I always look for Kinuday every time I go to Baguio so I can use it for making carbonara. Ganda nitong docuseries na to!!
I remember when my lolo would smoke pork sprinkled with only salt to keep the maggots away. he said he learned it from his co-worker when he worked in Baguio at the quarries as their chief mechanic. I miss the guy and his tinuno, sinanglaw and pinapaitan.
This video made me feel so happy.
Simply amazing! I’m enjoying this series of Baguio. I’m a Balikbayan, born Baguio, and have visited PH many times. I’m surprised and impressed at the development and also the pride of the Cordilleras being represented. Keep up the fantastic work on FEATRing the beauty and pride of the Philippines!
Wow! Thank you for your channel. Love this style of scenic conversation between foods and the locals. Galing👍👍👍
I love this kind of content,i myself is a chef,and i wanted to travel more backhome to get inspiration and start doing it here abroad,man our rich culture has so much to offer
I’m loving these latest videos from Cordillera.
Maaaaannnn... you outdid yourself again. Boy do I miss this kinuday. Of course I've only been used to the traditional way of preparing it and there are numerous traditional variations to how they prepare and smoke it from the ka Benguetan to the Mt Provinces to the Ifugao province...my lolo used to salt it and bury it, hello maggots. It stank, but boy did it taste good when mixed with pinikpikan or the highland version of laing which we call pising...we used to balk at the smell when we were kids but growing up, we loved it.
To answer the question, what is the difference with the traditional way of preparing it, is the kind of pig they butcher. The native pigs they use in cañaos or rituals, parties and such. The taste is top notch. That's where you taste the best pork meat. Boiled and lightly salted is how you determine the quality... which I miss so much... they salt the meat then hang them where they cook using firewood and you get layers of smokiness in the meat... its da best...So, I hope you get to experience that team Featr as it will redefine your experience with pork.. kudos to your team for a valuable coverage of our food and culture in the highlands...
Can't wait to see more💜
Awesome! Thanks for watching!
finally, a face behind the name! nakita ko na rin sa wakas who SMOINK is! I buy my kinuday from SMOINK and is delivered to Manila vacuum sealed. another Baguio made product that I buy are blades from Ingimar Cheng of HanYan Blades.
Can't wait to see you cooking with may sister at Bacolod 😊😊aabangan ko po yan.
World class videos, the best food content creator here in PH. Salud!
I love the Cordillera series!!!❤❤❤
Bistro Lokal see you soon..i like that salad.
Editing work is very well done...commentaries and scene cuts are fast and doesn't stagnate on prolonged conversations. In short it flows perfectly. This is one of the few things I love about the channel, you travel with the host throughout the entire video. They're short editorials without sounding "preachy" gives you enough information without "weighing you down". This is why outsiders would view this channel as a tourist-friendly that educate and presents a beautifully crafted story. I've learned alot about my own people and my own culture from this channel than the years of schooling there when I was young.
You guys are absolutely amazing telling the world our story, the story of our people, and our land. Salamat!
Great series showcasing the regional cuisines from my ancestral home! Keep up the great work! What a great way to stay connected with one's culture from across the world.
One important thing was omitted in this FEATR. What kind of wood was used to smoke the meat? This is important to guiding the desired flavor needed for the end product.
Your video presentation is topnotch. You could perhaps add unique music from the highlands to give more "flavour and ambiance" to your vlog. If you guys really enjoyed the taste of these foods, I don't see any reason why it won't be loved by other Pinoys. If not for your feature, I would not know about these unique dishes. Thanks!
Makes me wonder . When i Think of Baguio all I get is fresh veggies. Featr does it justice by highlighting the culture and food. Oh and btw the production is awesome.
My husband and I have been eyeing this for quite some time. Aaaah to be in Baguio and try this artisan Kinuday would be a feast to our palate! Kudos, FEATR and team! Btw isn't that Kuya Mac Rivera of Everything is Beautiful? The guy who is wearing the white and blue cap...
Wow dapat I feature din yang hanyan blades kasama si sir ingemar cheng❤❤❤❤
mouthwatering ... almost drooled 🤤a delight to watch
Your Baguio series makes me want to travel north again just to try those foods. Nakakatakam sobra!
One thing that sets Kinuday and other smoked meats from the Cordilleras apart is the use of SALENG or pine wood for smoking. Dun nanggagaling yung unique na flavor ng smoked meat dito. Thanks for the feature FEATR!
Fruit and hardwood best. Pine has toxic residue in it making nasty taste.
Another solid and mouthwatering production. Grabe a guys no BS talaga vids niyo masarap lagi mga food trip
Everytime I watch series like this on FEATR, I always feel like I’ve been missing out a lot on quality food! Hahaha
Missing Baguio City watching your videos...
Awwwwww missing home so much❤❤❤❤ highly recommend sagada, buguias try their bulalo version, salughter baguio madami din dun 😢😢😢 love from north pole
❤inasin -salted meat dried under the sun
❤kinuday- we don't normall put salt on it just smoke it and we use this type of bark tree and depending on location
❤pinikpikan with asin chef kiss😘
I love this vlog! Featuring the Food and Culture of the Cordillera! Looking forward for more Food and Culture Vlogs! ❤🎉🎉🎉 God bless and Ingat for FEATR and the Team 👏👏👏🤗🙌🙌
🤗
Thank you sir for featuring our place Sablan and the food " kinuday" 😋 more content like this sir
Sana lahat ng palengke ganyan kalinis
I tend to buy smoked meat where they sell pinikpikan (local poultry stores offering "po-or" services 😅).
Cordillera has alot to offer when it comes to smoked meat, every region has a different style in processing meat, you see Cordillera is subdivided to different regions and every one of them has a different process of preserving meat, in Sagada you smoke the meat beside or on top of your dirty kitchen or fireplace so the soot actually turn the meat black but also drys the meat, smoky falvor yum, where I come from you have a different process for kini-ing, salting the meat keeping it in a jar for a few days or not before drying it out in the sun, so the fat dries out until its slightly yellow, you also have sibtim, soaking the meat in rice wine for a few days, either or soaking with rice wine and salt, or salting it then drying it in the sun, imagine how many different kinds of process in other parts in the Cordilleras in Ifugao, Kalinga, Benguet, Paracelis, Mountain Province, there's also tinakhang; salted and dried carabao or beef meat, i hated the smell, smells like the smelliest cheese on earth, whoooh, I'm note sure if you can stomach it though, wahaha, your success to locals giving you access to these first hand is your openmind and eagerness to learn, well mountainers are quite reserved in sharing their culture, good luck guys, 😊
i love you featr!!! really loving this northern series of my hometown and favorite places up north! hope you can go father up north to the cagayan valley
I love this series so much ❤
the humble watwat next, please? And also, why do men do the cooking traditional feasts. Would love the world to know that part of Cordi culture. But yes, thank you for showcasing baguio and cordi eats!
nakakabili ako minsan ng smoink dito sa manila. Really good
Sarap nyan mixed with laing or tongsoy😊
This one here is my fav smoked meat Kinuday/Kiniing
Yummy... Ayos solid
Sir ...
Pagew tawag naman namin Jan from mountain province. But the meat is the ribs starting from the neck to 5 ribs.. It is only eaten in a special ocations. The wood used to smoke will differ in taste.. Different wood different in taste...
Thanks for sharing...
Nice!
Dude I grew up in the north but I never saw anyone do a smoked meat. I have been envious to the mexican type of smoke meat for years then suddenly we do have this kind of way of cooking here in the Ph even before? Very educational
Thanks for watching! 🙏🏼
Saan ka sa norte sir?
@@jhuncharlespaulha2964 true.. it's a culture in here..
@@jhuncharlespaulha2964 dinamet ngarud ibaga no ayna nga norte..imposible met nga haan na nkitkita ti sinuuban nga karne..baka haan nga jay Cordi nagapuan na
@@tokmol6007 wen ngarud baka haan taga cordillera isuna
Baguio the best place in the world
Wow GANYAN gagawin namin sa pig namin today kasi marami na peste ng baboy kapit bahay kaya katayin nalang namin ung pig naman habang wala pa sakit
first of all.... GOOD JOB PO very eduational.... second po, any idea how low was the smoiking was done.... salamat po
Ian was my hi-school batch. Didnt know he in on this. Where is the resto in Baguio?
Dude that kind of food was lit!!! 👌
I'M SURPRISE!! HOW DEEP AND RICH THE CULINARY HISTORY OF THE PHILIPPINES. . . .
❤FEATR from Benguet
Apo gimasen.
❤❤❤
Kinuday. The best meat for me.
Masarap po yan!
#Igorotak here!
Visit Wakads at La Trinidad, we serve smoked meat sandwiches, smoked meat rice meals
Hoping you guys were also able to experience lining up for "watwat"
What wood do you use though? Is my question.✌😎
mdali lang ung dinakdakan, but its the delivery that takes it up one level
"It's only my fifth time here (Baguio)"
grabe kaingget naman ang TFKI ta's eto kame na isang beses lang nakapunta bitin pa
Where can we buy the local knives you used? Please.
Also, I wanted to share this video & Erwan's Baguio video also in FB but it wont show a thumbnail. Maybe sa setting nyo. I really want to share these videos pero it jst show a link (sympre mas enticing to watch if the thumbnail video get shown dba?)
Most Igorot or Ibaloi households would always have 'kinuday' in their houses, especially after a "surplus of watwat" xD from a Canao or Peshit or Kasar or basta parti .
❤ Sarap
What kind of wood was used to smoke the kinuday? wood native to Baguio or the Philippines? Also curious about the temp, must have been pretty low cold smoke if it was going to take 12 hours for small slices of pork belly.
In traditional way, we don't really measure temp, so long as you smoke it. The way they showed it here is his way of doing it because it's for selling, our ways in the mountains(cold parts of Benguet) is, no salt, just hang the slices of meat(doesn't matter what part of pig it's from) above our pogon(fireplace/cooking place) and what ever wood we have will smoke it(mostly pinetree though). His way is also shorter time, we usually just hang it there and forget about it, even for weeks sometimes(by that time it's soooo dry and very well smoked lol). When we decide to cook black bean soup, pinikpikan or potato stew, we go get some slices then add 'em to the broth and that will re hydrate it and also flavor the soup/stew. If you noticed too, the wood he lit for the smoking process have barks in it probably still a bit wet too, that way, a lot of smoke will be produced. I think the wood he uses is Alnus tree(type of Alder tree I think?) a very common tree alongside with pinetree in Baguio and Benguet.
@@09darkfang thank you for the insights! I smoke a lot of meat in the American BBQ style… temp and wood type are very deliberate and thought out, so it is so interesting to hear how it is done natively to Benguet.
Why is this only in bagiuo?
The reason why most foreigners don't like filipino food is because they are commonly salty sweet and sour and only few vegetable on menu.but in cordillera there's a lot of vegetable menus and the food is not too salty.
please enlighten me - is smoinks different from asado in the sense that it is smoked and the latter isn't?
🔥🔥🔥😋😋😋 love smoked meat
Do you know the wood they used to smoke the meat? :)
Guava, including the leaves.
New Subs. Here
What kind of wood do they use for the smoke?
Guava including the leaves.
Pine tree is the best
there are so many kinds of smoked meat or preserving meat, i wonder why the kinuday was the only presented. go to mountain province and theres a lot.
We’re working on it! Make sure to subscribe and watch out for the rest of our Baguio content. 🤗
does someone know what music they were using at 3:03 ?
Napapalunok tuloy ako
Smoke meat kini ing or kinoday that is best food here in benguet.
What kind of wood is used to smoke?
walang specific na kahoy,basta mausukan lng ung meat pero wag ung "saleng"ng pine tree ksi mag iiba na ung lasa ng meat pag un ang ginamit.
Guava including the leaves.
Anyone know what type of wood they use?
"Saleng" or pine wood, most likely
@@katyagrad3704 thanks fam
In Yellowjackets season 2 episode 2, Jackie was smoked just like this.
Ang trapik lang sa baguio pero goodshit yan mga boss kung mag airbnb kayo. Pa-grab food kayo sa gabi ng kiniing tapos hanap na lang kayo ng sobrang lamig na beer. Plus points kung may masayang mga kasama, pero optional, ok lang din mag-isa. Yun na. Finish na.
Dinakdakan and sisig may be the same in some way of preparing but they are different
Boss anong jacket soot nyo?
Anung kahoy po gamit niya pang smoke?
Saan po ito?
Yong läsa ba niya parang German smoke bacon?
true pinoy
ako lang ba or hawig ni Chef Marting si Ma Dong-seok?
OMFG, smoked food does something special to me lolololll
Chef ikaw ba yung sa sabong? Sa launion? I swear he looks like you i said hi and asked if you vlog? I don't know kung naoa hiya ako oe kung ikaw nga ba talaga yun
Find Chavi the mountain man in baguio
YUMMYYYYYYYY I LOVE CAR
This topic had a lot of potential
While Featr was probably inspired from Eater or Munchies, the presenter here and in his other videos is comparatively weak and uninteresting compared to Erwann. The questions he asks are dry and he is not able to elevate the conversation into a story.
He misses a lot of the information that could be built into the topic. How is traditional smokin done? How different is it from American style? Where is the pig from? What wood do they use? What are the origins and history of smoking? Why was it done?
On the chef - what made them start in cordillera smoking? How do they add their flair to it? Is there anything in their ancestry or family ties to food culture and cooking?
There's a lot more than can be layered into the story. And from this presenter's videos, it feels like he's just there to eat and say masarap or express his excitement, but not to tell a story and make us more invested in the topic.