Emma Thomas-Sand and Justin Esposito of Lo-Fi Oyster Co.

In today’s episode of Forever Neighbor, host and owner of Dolores Deluxe Ramzi Budayr sits down with Emma Thomas-Sand and Justin Esposito, the visionary duo behind Lo-Fi Oyster Co., a Bay Area pop-up that fuses oysters, jazz, natural wine, and community. From folding tables to full-blown events, we explore how the experimental food-meets-music project blossomed out of Dolores Deluxe and how tools like Square helped them experiment to see what resonated. With candid reflections on burnout, culture, and connection, Emma and Justin offer a rare window into what it takes to build something deeply rooted—and beautifully unconventional—in the Bay Area.

Guests

• Ramzi Budayr, Dolores Deluxe owner and host of the Forever Neighbor podcast
• Emma Thomas-Sand and Justin Esposito of Lo-Fi Oyster Co.

About Forever Neighbor

Forever Neighbor is the official podcast of Dolores Deluxe. Owner Ramzi Budayr interviews small business owners, creatives, and activists as they explore what it means to be in community with one another. In this special four-episode mini-season, Budayr interviews five local business owners in the Mission District of San Francisco.

Transcript

Ramzi Budayr: Hi, I’m Ramzi, and you’re listening to The Forever Neighbor Podcast this season brought to you by Square. One of my favorite things about operating a business in the Bay Area is our collaborations with pop-ups. It’s become a really, really important part of living and breathing the food and beverage community in San Francisco and the Bay Area at large. And so we knew we wanted to bring a pop-up story to this season since it is also how a lot of small businesses start. They start on the corner, sometimes on a folding table with these really distinctive visions and taking these big risks and telling these really personal stories through their food or whatever it is that they’re offering. And so naturally, as I thought about popups, I wanted to tell the story of one that is really near and dear to the personal story of Dolores Deluxe, and that is Lo-Fi Oyster, founded by Emma Thomas-Sand and Justin Esposito.

Emma was the opening employee of Dolores Deluxe. Literally helped me build this store, and she founded Lo-Fi Oyster, sort of at the tail end of her time with working with me. And Lo-Fi started out as just like an oyster shucking popup, serving really quality oysters. And then over the last two years, they’ve just been layering more and more, and Justin has a background in jazz. And so they started incorporating these live experimental jazz shows in addition to the oysters, and also has a background in wine and has been featuring natural wine. And so they’re really living at the intersection of wine, jazz, oysters, and events, which is such an incredible and unique canvas for community building. You’re drawing from all of these different groups of people with different interests that actually have pretty shared interests if you think about it. So they just have a wonderful way about them, an incredible vision and passion for what they do that is so evident in everything they talked about during this interview. I’m so proud of Emma and Justin. I can’t wait to see where they take this, and I’m just going to let them tell the story. Enjoy.

Emma Thomas-Sand: I’m Emma of Lo-Fi Oyster Co with Justin and a previous employee of Dolores Deluxe. Proudly.

Justin Esposito: My name is Justin, co-owner of Lo-Fi Oyster Co. Lo-Fi Oyster lives at the intersection of experimental oysters, small bites and natural wine events around the Bay Area. And so thank you very much, Ramzi for having us.

Ramzi Budayr: Oh, of course. That sounds like the most beautiful intersection of everything.

Justin Esposito: We just get to do, that’s why we moved in love all the time. That’s why we moved into that for real. And then also just very fortunate to have this podcast platform powered by Square for this season. Yeah, it’s pretty cool. And so Square is something we use in the trenches of many, many events and popups. And if it wasn’t for Square, we would really not have any infrastructure for small business reporting, understanding what our costs are, understanding what our margins are, also being very adaptable and pliable to what we’re preventing that day, whether it be oysters, entries for ticketing fees, et cetera. So shout out Square.

Ramzi Budayr: But actually, I was going to save Square for later, but I have been thinking about it from the context of all these other conversations we’ve been having with small business owners. One thing that I’ve been curious about is how it’s helped you get linked up with your community. How has that helped make that easier?

Justin Esposito: Well, I think to start, there’s really just, it can be, well, first of all, I think there’s an unsaid, ‘Oh wait, this is a real operation you tap to, right?’ Yeah. So I think there’s credibility. There’s a little credibility, but just having an actual POS and you’re not swipes interesting. Venmo-ing a stranger that you just met. 

Emma Thomas-Sand: You’re trying to get the last four digits of their phone number so that you can confirm it.

Justin Esposito: Oh my God. But I think it brings a legitimacy just because, again, sort of these things that small businesses should have ducks in a row. For instance, capturing emails through receipt options, right? And then you can kind of bring that email that you did a simple oyster transaction into your customer funnel, and then kind of use that to market further events. I think that’s one way. And then also back to the whole using another sort of POS or something like that. Reporting and understanding costs and understanding margins and understanding easier ways to report in real time of how you just did after busting your butt shucking around cool areas and doing all these sort of small scale event productions. Who has time to slave over a bunch of spreadsheets if it’s right there.

Emma Thomas-Sand: And I think also a big part of it is accessibility. We work with such very demographics of people, and for instance, when we’re working with an older crowd of people who don’t want to pull out their phones and figure out how to vet mouse, that’s a big thing. So being able to just have something that’s a really good point, feels so normal that people have been doing for years and years and years, not just isolating.

Ramzi Budayr: It actually puts you at the level of a lot of these established restaurants that have been around.

Justin Esposito: One thing I think is really funny that I honestly really cried Lo-Fi oyster co events on is our age demographics. And we have noticed that older patrons have got hip to Tap to Pay. It’s even transferred that now. It’s not an older patron bringing out their debit card or trying to give us cash. They’re like, do you take Apple Pay? And we’re like, guess what? We do? We do. We tap on the Square. But that’s something that I think is also very generationally applicable. It’s like our patrons are literally 21 to 85 all kind of united through this platform of spare mass of music and jazz, and pairing that with oysters and bearing that with certain team players in the wine community. So I think, yeah, as you just said, it’s been such a good community organizer with something as simple as taking payments.

Ramzi Budayr: Immediately, turn it on you guys. But the truth is this ama, it’s taken two dozen miracles for us to be sitting down here and still have a shop that belongs to me to look into. There’s a window, but the biggest one was the day that you drop them off, or again, that unlocked the possibility to even get through year one and a half. And then beyond that, getting Wi-Fi going here. And I want to kind of go back to that and maybe even touch on very directly what we were going through internally at that time. And some of the things that you were working on that are still very much a part of the DNA here at Dolores Deluxe that maybe informed what you wanted to do with your time. So can you speak to that, Emma a little bit?

Emma Thomas-Sand: Yeah. So at that time, we were working on getting weekly popups coming and just programming that out and realized how difficult that was. But then once the event actually was taking off, it was like, well, they seem like they’re just having a good time. This works well for them. So once we kind of got our SOPs in place, once we got that down, I think it was just, and that was really fun for me.

Ramzi Budayr: Yeah, I could tell.

Emma Thomas-Sand: Figuring out, how do we need to do this? How does it make sense for us to make sure that this is a symbiotic relationship with the popups where we’re all getting something good? And I think it was just so fun for the community too. And that was the biggest part for me, was seeing people show up and just being stoked.

Ramzi Budayr: Stoked.

Emma Thomas-Sand: So happy. Oh my God, thank you for doing something on our block. And so that really kind of just got the wheels turning.

Ramzi Budayr: So at what point did you guys start talking about doing something?

Justin Esposito: We really don’t. We were kind of trying to figure out a way, what is the balance between side hustles and social? What is that, right? How can we get into the game here and also have something that’s a great side hustle because the area cost of living was literally ridiculous. We just went to New York City and he was like, oh, it was pretty afford is insane. And so it was kind of a mix of just like, how do we get into the scene? How do we meet people in our respective communities? And I remember Emma hasn’t touched on this, but she’s a background working in seafood, purveying. She worked at Hook Fish for a real long time.

Emma Thomas-Sand: Shout out Hook Fish, shout out Chef Luke!

Justin Esposito: And then, so one day I just jokingly asked, and it’s funny that this was the question in retrospect for how hard all this oyster it is, but I’m like, oh, no, Emma, what’s a food hustle that we could do that’s really just about the product that does not require any drip, right? Yeah. And she was like, huh, maybe oysters. And so now way down the line, dude, we’re just drowning in oysters. There’s shelves in every part of our laundry. I take out a pair of socks. I’m like, ow, what is poking my foot? Oh, it’s a piece of oyster. And so after we landed on the oyster concept, Lo-Fi Oyster to originally was just like a oyster shop at bottle shops, certain restaurants and stuff like that. Corner stores. Corner stores at the corner of 22nd and Dolores. And so then we kind of got some traction with the oyster thing.

And then I’m a musician, have a very heavy background in jazz and stuff like that. And so I was kind of chewing on it one day and I was like, wait, jazz and oysters? This goes literally back to Duke Ellington performing at Cotton Clubs and origins of jazz, the Mississippi Delta, like oyster purveying in New Orleans, which was the birthplace of jazz. And you think of all of this stuff about how the oyster has been just not only a regenerative practice, but an extreme source of protein, also a little more history of the oyster. The oyster was never meant, it’s like there’s a certain price point and ambiance surrounding the oyster. It’s usually upscale. But this started as a working class food. You look at the origins of the oysters place and the industrial revolution in London and stuff like this. This was something that was nutrient rich.

You could eat quickly, was a very fortified food, and that could have a shelf life and was very, very cheap to farm. Right? So all of these things about accessibility with communities and the jazz and oysters was just kind of looking throughout history and certain elements of history that I’m passionate about, kind of me and Emma fused this event concept surrounding my background in jazz and her background in seafood. And then once we started introducing the music program to it, it’s like we had this extra ammo that was a legitimate, not only community builder, but marketing tool. Yeah. Oh my God. It’s endless content. Yes, endless content. It’s endless community and whatnot. I have a very, very deep background in jazz, and there’s very few things I care about more than preserving the integrity and output of jazz within society. It’s something I’ve been really, really following and really, really laying out foundational bricks to build something on it. And so Lo-Fi Oyster Co is just the perfect place to integrate that in.

Ramzi Budayr: I want to get to some of the things you’ve been doing recently, but just to go back to being a popup, because I’ve featured a couple pop-ups on the podcast before, but you’re at this really interesting stage in the lifecycle because you’ve been doing it for more than a year. And so I’m wondering on reflection, what your favorite thing about being a pop-up is, and then maybe the other side of that coin. What’s the biggest challenge about operating a pop-up in the Bay Area specifically?

Emma Thomas-Sand: Yeah, so I think what’s great about being a pop-up for us has definitely been the freedom to go wherever we want to with it. And instead of being planted in one place, we get to jump around and meet new people via new scenes and figure out what that’s going to look like going forward. I think that’s kind of something that pushes Justin and I both so much every day, is that we love figuring things out. We love figuring out exactly how to do something, and sometimes it doesn’t happen, but it’s exciting for us. And so not being, we love a small business that has a brick and mortar, but for us, it’s not being stuck in one place is so cool for us.

Ramzi Budayr: Yeah. What about the biggest challenge, Justin?

Justin Esposito: Oh, I mean, of operating in the Bay Area typically. So I would say it can be two things. I’m going to say something really simple that’s kind of obvious ice. Where are we getting our ice from to plate these oysters

Emma Thomas-Sand: At South San Francisco?

Justin Esposito: So before, and it’s like common phases. So we used to try to South San Francisco, this ice spot that did it wholesale or racks too. And then it’s a strategy of ordering Who can we order from to give us ice? And it’s just the little things. But then I think overarching, what’s the most difficult? I think just many things. It’s a labor of love and how me and Emma will work 20 days in a row, and then on the 21st day, oh wait, we have an event. It’s Saturday morning. And just I think dealing with you were saying, are we doing too much time management? I think that is probably the most challenging. But I will say I have trouble figuring out what a challenge would be because it’s been so rewarding in so many more ways that it doesn’t really feel like a challenge. It feels like an opportunity, rather.

Ramzi Budayr: Can you describe where your menu’s at right now and then sort of how your oysters are different than other oysters that people might be able to get in the bay?

Emma Thomas-Sand: So our menu right now is very Californian and very inspired by both of our upbringings. So for me personally, we have a lot of Japanese inspiration and Hawaiian inspiration just because my Japanese roots and my time in Hawaii growing up being a very important place to my family. So something that we do often that is, it’s one of those things where we made it one time and now we don’t get to stop making it. Is the poke so good? It’s so good because I’ve gotten to eat so much of it throughout my life. And I think what I learned is that with something like seafood, the quality matters so much. And so my first experience ever eating poke was in Hawaii, two dudes caught a tuna on the beach, put it in the back of their Tacoma on a cutting board, cut it up, and just put some soy sauce on it. And that was just like, I didn’t even know I liked raw fish until you had that.

And so that experience of, all right, we just need this to be fresh. We needed it to be fast, there needs and the ambiance that’s so crucial. So what we really, really have learned is we’re not cutting corners ever when it comes to quality. And so coming down to your next question, which is what’s different about our oysters is oyster. We are serving the same oysters as the Michelin star restaurants in Oakland and San Francisco. But what’s cool is because we’re a popup, we’re not paying rent. We’re able to serve them at a much more accessible.

Ramzi Budayr: You’re not paying staff. It’s just you guys.

Emma Thomas-Sand: It’s us. We’re the labor. So we’re able to serve these oysters that we love so much that are such high quality that I’m sure so many people want to try and we can do it at a much cheaper…

Justin Esposito: Huge discount. It’s kind of like this idea surrounding what pairs, what wine pairs. Well, with this food I’m eating, right? Yeah, very much so. Like pairing thing. And so we treat the music and the art output with the same sort of integrity.

Ramzi Budayr: And I imagine you’re curating that also based on the location, right? Exactly. So how much of it is, okay, we pick the location first and then we design it, and how much of it is, alright, here’s available to do jazz this weekend. Where can we go? Or is it like, because the jazz component adds a layer of complexity. 

Justin Esposito: Complexity, it can work curatorial books. That is really cool. The music curation comes based off of our existing network of friends and musicians in the Bay Area, people that are rooting to the bay. And then we also have very intentional bookings where we’re going out and seeking a specific artist and a specific sound for a specific space.

Emma Thomas-Sand: I think it goes really the same for our menu. That’s exactly how we’re choosing what we’re going to serve is where are we? Are people going to be sitting or standing? Can we give people ceviche? That they can walk around with? How are we going to do that?

Ramzi Budayr: So does that involve touring the space ahead of time, or do you just generally know what the space is? Vibe. Vibe. Trust me.

Justin Esposito: What was interesting about, so we just did three events in New York City.

Ramzi Budayr: Yeah. So I want to get to that.

Justin Esposito: So, well, this is a good segue. I always, right, because me and Emma had never been to New York City together. I hadn’t been to New York City in years. And so we were booked cold emailing venues that we knew were adjacent to the music world and straight up our walkthrough was Google reviews, Yelp, and looking at the back patio, looking at a flyer or, oh, this pop where their Instagram or whatever. Exactly. So really seeking out what would work the best was a really interesting place. And so yeah, we’re never really beneficial to do walkthroughs.

Ramzi Budayr: You have hit on a Venn diagram. That is it. It’s a need. We need as a society, as a community, and in particular in the Bay Area as art lovers, lovers of music, lovers of art, lovers of gatherings, lovers of experiences, lovers of food, lovers of wine. There’s the barrier to entry for those experiences tend to be too high or they tend to be in spaces that feel inaccessible. And because you’re a pop-up, it is as democratic as it can be. What I wonder and think about is how to translate that. And it doesn’t necessarily have to be into a space because that’s the traditional model.

Justin Esposito: That is the traditional model but I don’t think we’re in a traditional time anymore. Right?

Ramzi Budayr: That’s big. But also your concept is not traditional even. So it maybe doesn’t fit a traditional model at all. And

Justin Esposito: I think we don’t really talk about the future too much, but I think one thing that me and Emma have really been dancing with is just like we’re both just so adjacent and kind of come from the nonprofit space. What does a nonprofit model look like? What does that mean? And so it’s just like with traditional, every tradition in American society I feel like is being rewritten for better or for worse, right? Yeah. I think it’s in our hands to decide in our hands and decide which way it goes. And so I see us with a supreme opportunity to rethink a concept that hasn’t necessarily, people haven’t necessarily had the time to rethink because we already have other things supporting us other than the thing.

So we can take risks on the said thing because we have stability in other sort of sections in places. And I think that is when people are like, how are y’all doing that? How are you doing this much stuff? That is actually what it is, is we’re supported in other places with other interests and then can still take extreme risk. It’s just a small example. You want to buy 900 oysters, 900, right? I say that on Thursday event happens on Friday, Saturday, did we really sell 900? And so we’re able to take risk.. Hello, Square, right? Square, well square. Oh wait. No, totally right. Yeah, man, I don’t know. It’s kind of where our heads are at with this.

Emma Thomas-Sand: We started out as an idea that we were a food popup, and quickly we were like, no, we’re not a food popup. I didn’t get into this to cook more. Right?

Ramzi Budayr: Right. Yeah. You didn’t get into Dolores Deluxe.

Emma Thomas-Sand: But we quickly realized we’re an event. We’re an event series. We are continuously doing this as more than just a food popup, because I don’t think we would’ve been able to sustain that.

Ramzi Budayr: Yeah, that makes sense.

Emma Thomas-Sand:  I think we would’ve been like, all right, we’ve shucked a million oysters now. Sounds good.

Ramzi Budayr: But there are people who listen to this podcast that have either just started their food journey and food service journeys, or small business journey or people that are aspiring to start. So I’m curious if each of you could provide some advice, how to approach, maybe some lessons learned or whatever.

Emma Thomas-Sand: Well, I mean, I think one thing I learned from you, and that it made it a little bit easier once we got started is you’re a small business. You have to lean on other small businesses, and that is how we all keep it going. So all of the items you have on your shelves that come from small businesses that working in here and looking around and seeing how you were bringing things in, and even when it’s like, yeah, this is so much more expensive and a little bit harder to sell, but we need this.

Ramzi Budayr: We need this. Or driving down to San Mateo to get bread.

Emma Thomas-Sand: Exactly. Yeah.

Ramzi Budayr: Chicken bread.

Emma Thomas-Sand: Because you loved that bread so much. And I think that’s so important is you were able to talk about it with so much more passion and therefore sell it a lot easier because that’s so authentic. And in a small place like that, it’s what people want.

Ramzi Budayr: You have to bring things to light.

Emma Thomas-Sand: So with every component of what we’ve been doing is really learning who do we need to work with to make everything happen? And it’s always another business, it’s always close friend. And so I think that’s what people can really utilize is just going out and understanding what other people are doing and how you can get involved with that and how we can all tie everything together. Yeah, don’t do it alone.

Ramzi Budayr: Yeah. I love that. Yeah. Each of you, how would you define your community?

Emma Thomas-Sand: That’s a tough one. I feel aligned with so many communities lately. Altadena. Altadena is my community.

Ramzi Budayr: Represent.

Emma Thomas-Sand: The people of color from Altadena who have created such a beautiful town and oasis through so much that LA has gone through. My dad being one of them. Yeah, that’s my close to my heart community right now. But then thinking about where I am and where I live, the food and wine community to Oakland and the city, I feel so involved and so intertwined with everyone. There’s just so much love and support, constantly new friends to be made all the time and just, yeah, there’s this immense amount of support that comes from being a part of it that is indescribable and so valuable. I love that.

Justin Esposito: What about you, Emma? Had a very deep answer. I’ll have a little bit more simple. My community is the most ripping fucking jazz musicians in the region that are doing nothing but wanting to contribute to the music in authentic ways. Not worrying about what people think where you’re playing, but just about how to present the music in the best environment possible. One thing that I’ve been very lucky to do with Lo-Fi years ago is meet so many musicians. And when I moved here, I didn’t know any. Now I feel like I have such a real place in the community and I can contribute more infrastructure to my peers so we can all create the sound. And it’s all about the sound.

Ramzi Budayr: It’s all about sound.

Justin Esposito: That’s awesome.

Ramzi Budayr: Alright, neighbor, that’s made an impact on you at any point in your life.

Justin Esposito: The last two places I’ve lived at in Los Angeles and here I’ve actually been, how you said, your landlord’s upstairs. That’s been both of my last living situations that have lasted years. And there was this woman named Virginia who was from El Salvador in Los Angeles, and I lived above her for literally six or seven years. Not only am I from Virginia, her name is Virginia, et cetera. But what I learned from her is just the reinforcement and positive nature that family can provide for you. You know what I mean? She had such a large family with multi-generations of people, and I just remember always interacting with her family and how much and compassion and friendliness they all had. And it just kind of enhanced my ability to communicate with my own family and then to establish new silos of families in terms of community. I love that. Shout out Virginia. Shout out Martinez. Oh yeah. 

Ramzi Budayr: If you can’t, maybe we can tag team. Unless you have something.

Emma Thomas-Sand: I got some people, Greg and Alma. I got to live with my parents during Covid and they live across the ravine from my parents, my parents’ best friends, and also just major community builders, the way that my parents are, and they have just taught me so much and getting to see them with my parents and now after they lost their home to the fire the way my parents did as well, being able to hang out with them and knowing that we are still neighbors, even though

Ramzi Budayr: You don’t live next to each other.

Emma Thomas-Sand: My parents are in Highland Park and they’re —

Ramzi Budayr: Literally the name of the podcast Forever Neighbor. After a certain point, people, they just become family.

Emma Thomas-Sand: Yeah, exactly.

Ramzi Budayr: That’s so wonderful.

Emma Thomas-Sand: We’re big board game and card game players and whiskey drinkers and wine drinkers. We do all. And so a conversation we had last time I was home visiting new parents was like, we literally have to live next to each other because we need to be able to walk home.

Ramzi Budayr: Yeah. How could we even do this logistics?

Emma Thomas-Sand: This doesn’t make sense

Ramzi Budayr: Anymore.

Emma Thomas-Sand: We’re not close enough.

Ramzi Budayr: That’s funny. That’s really funny.

Emma Thomas-Sand: So Greg and Alma, big shout to them. They’ve been real family to me.

Ramzi Budayr: All right. And what does being a good neighbor mean to each of you? That’s the big closer.

Justin Esposito: For me. I think it could be a simple term of acknowledging another’s presence. I live in the Oakland Hills. It’s an area where people definitely want their privacy, but then our experience with New York is making eye contact with thousands of people that you have no idea. So for me, I think, and this also ties into restaurants, you know how a lot of the times a dad joke is served by a father sitting at a restaurant, that whole stereotype. A lot of the time people go out and do things to break their own little silos and to have their presence acknowledged by another person. I think that simple social science is one of the most constructive, valuable things that our society can.

Ramzi Budayr: Yeah. You know what I mean? It’s not only their act of breaking out, but also our act of receiving. Receiving and acknowledging and accepting.

Justin Esposito: Exactly. So I think acknowledging one’s presence is the most neighborly thing you can do. That’s awesome. Yeah.

Emma Thomas-Sand: I’m in complete agreement with you there. I think it’s so hard when you’re getting home and you see a neighbor and you smile and say hi, and you don’t get it back. And so that’s something that I love to do no matter what. I moved into a new apartment building recently, and there’s a woman who always sits on the stairs where everyone comes up and she sits at the top of the stairs and she says something to everyone, and I can tell people just walk by her. And so I love coming home and she’s there. I get to talk to her. I get to get a little bit more about her life and understand that. I think acknowledging people and also opening yourself up to connection because it’s so hard this day and age with just where we’re at as a country, and not even politically, just this

Ramzi Budayr: Culturally.

Emma Thomas-Sand: This constant stimulation that we’re dealing with where we cannot forget the human roots of being neighbors. It’s so important. We have to have our neighborhoods. We have to have the people who live close to us that we can rely on.

Ramzi Budayr: We have to be talking about it.

Emma Thomas-Sand: Yeah, absolutely.

Ramzi Budayr: And that’s literally the only point of doing this is if we’re not constantly reminded to do something, we’ll just forget to do it because we’re distracted by something else.

Emma Thomas-Sand: It’s like, yeah, sure. You just had your whole life at work or whatever you were doing. Make some time. Just make some time. It’s so worth it.

Justin Esposito: And also figure back on that, I think loneliness and being misunderstood are two things that most humans are very, very fearful of. And if we just took more time to acknowledge people’s presence, people would be a lot less lonely and would probably be farther along and past some of these crossroads that are currently holding us back. And then also going to just thank you very much for having us. 

Ramzi Budayr: Thank you for being one of my favorite things about this conversation was that that portion, we were talking about their future and how they were really thinking of moving this in a not-for-profit or nonprofit direction. And what I have been finding with people that are in the early stages of their small business journey is that they’re really challenging the way we are taught about what a successful business can look like and should look like and the responsibility that it has to their community, not to make a profit, but to make an impact. And so, yeah, kudos to them for thinking about that stuff and for making the Bay Area so fun. So once again, you can meet them in person on June 29th at Studio Aurora. For our first in-person podcast event, you can support them on Instagram @lofi.oyster.co. They post a calendar of all of their popups and events. And then of course, if you want to come support us, swing by 22nd and Dolores at Dolores Deluxe, or if you don’t live in San Francisco @doloresdeluxesf on Instagram. Thanks again and we’ll see you next Tuesday.