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and they--and for the next week they couldn't keep it in stock.
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Let's take a look at this.
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I'll talk about a couple studies.
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I was approached by this guy in the blue shirt right there
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a number of years ago,
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and he was in charge of thirty-three cafeterias at a university,
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he says here's the deal,
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we're coming up with this really healthy cafeteria.
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Everything there is going to be made of low cal ingredients,
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it's going to be tremendous.
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He says the problem is nobody's coming to it.
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Now it was called the Bevier Café,