Words, Ginger & Coffee Oil | Calm Conversations to Quiet Your Mind

Looking for a sleep podcast to fall asleep fast, reduce anxiety, and quiet an overactive mind? This calming episode of The Insomnia Project is designed for insomnia relief, stress reduction, and gentle nighttime unwinding through slow, soothing conversation.
Marco Timpano welcomes guest Peter Alexandropoulos for a relaxed discussion about language, coffee, and everyday curiosities, offering low-stimulation, easygoing content perfect for bedtime listening. From exploring the idea of coffee oil to reflecting on words, unusual letter combinations, and the flavour of ginger, this episode creates a calm and curious atmosphere.
The conversation gently meanders through sensory details and simple observations, blending topics like coffee and language into a soft, engaging rhythm that helps ease racing thoughts and promote relaxation. With unhurried pacing and gentle storytelling, this relaxing podcast episode creates a peaceful environment ideal for sleep, stress relief, or quiet background listening.
Whether you’re searching for a sleep podcast for insomnia, calming background noise while you work, or a gentle way to unwind at the end of the day, The Insomnia Project offers a comforting, reliable escape.

Finding Balance in Everyday Words | A Gentle Conversation with Peter Alexandropoulos (Episode 11)
Marco Timpano: Welcome to the Insomnia project. Sit back, relax and listen as we have a conversation about the mundane. One thing that we promise is that our conversation will be less than fascinating so that you can feel free to just drift off. Thank you for joining us. We hope you will listen and sleep. Follow us at listenandsleep and feel free to rate us on itunes or on soundcloud or send us a little message.
Peter Alexandropoulos's last name is 15 letters long
I'm your host, Marco Timpano, and joining me on this episode is a good friend, Peter Alexandropoulos. Did I say your last name right?
Speaker B: More than. More than right.
Marco Timpano: Okay.
Speaker B: that's it.
Marco Timpano: It's kind of odd when you have a last name that, you know, is a bit different or ethnic and people, you know, don't know how to say it or they, they, they're tentative with it or they mess it up. Do you find that you have, you know, experienced that?
Speaker B: It's, it's interesting to get a sense of who somebody is as to how they pronounce my last name. Okay. When they read it or I tell them, you kind of get an idea of, you know, whether or not they've met somebody with A last name like that, whether or not they know somebody who's Greek.
Marco Timpano: Sure.
Speaker B: Because usually it's, a matter of them having a good friend who is Greek because they're used to having a mouthful of words.
Marco Timpano: Sure.
Speaker B: Right. And, the Greek language specifically has sort of this weird sound to the end of words where you kind of just feel like you're out of breath, especially after saying last name such as mine.
Marco Timpano: Okay.
Speaker B: Which is 15 letters out of a lot of last names of that length, it's, I'd say, pretty easy to pronounce. It's Fair enough. It's not necessarily, like, a bunch of different vowels and consonants. Right. But sure.
Marco Timpano: Was it difficult when you were a child to learn how to spell your last name because it had so many letters in it?
Speaker B: You know, it's funny you say that, actually. It was. I had a really good understanding for, like, the Alphabet and, my last name at a very young age.
Marco Timpano: Okay.
Speaker B: I was pretty fascinated, actually, with, like, the Alphabet.
Marco Timpano: Sure.
Speaker B: funny story. When I was in public school, this weird old man would come to the schoolyard and just kind of, like, find me, and he would just basically yell the Alphabet backwards at me.
Marco Timpano: Oh, wow.
Speaker B: He would just come up to me in the schoolyard, and it was, like, the weirdest thing, because now that I look back at it, it was like, why was this weird old man the schoolyard? Right. But sure, he would say. He would just yell the Alphabet backwards at me. And now I. I can just, like, yell the Alphabet backwards.
Marco Timpano: Oh, really?
Speaker B: Yeah. And I feel like that. That in itself kind of gave me, a nice understanding for, you know, each individual, letter.
Marco Timpano: Sure.
Speaker B: Right. And I never really had an issue with letters or spelling because of the sheer fact that my last name is so long.
Marco Timpano: Right.
Speaker B: But, no, it's good.
Marco Timpano: So the question that then I pose is, will you become the old man who yells letters back or the Alphabet backwards to kids in playgrounds and schoolyards?
Speaker B: I feel like if I. If I find myself in that position, I definitely won't shy away from it. Right.
Marco Timpano: Fair enough.
Speaker B: I. I'd love to see my. I'd love to see myself be part of a story in the future. Right. As being that old man that would just. I feel like his intent was to pass on the tradition, in a sense,
Marco Timpano: and maybe teach kids the Alphabet in a way that they wouldn't necessarily gain.
The Greek language is extremely interesting because, um, it seems foreign
Let me ask you this. Can you write, in the Greek Alphabet, how many letters is your last name in the Greek Alphabet? Is it still 15?
Speaker B: yeah. It's the exact same amount. The only place where you would trip up is the X sound. It's. It's the exact same in Greek. In Greek, the. The X sound is still one letter. But, in Greek, a lot of, letters that have that sort of noise like SC or ts are usually two different, two different letters or one. Like, they would take the place of both.
Marco Timpano: Right.
Speaker B: For example, PS in English is, you know, ps.
Marco Timpano: Right.
Speaker B: But in Greek, that would represent one actual letter size sound.
Marco Timpano: So, like psychology or whatnot, which. The etymology of that word is actually Greek. And that's why, in English, when you see a P.S. it's not a natural letter combination in English. This is my linguistic background coming to light. It's more than likely going to be of a Greek origin. So please continue.
Speaker B: Yeah, yeah, no, so that's exactly it. That would be the only place. Place where us Greeks who have very long words should try to make up for any extra, you know, consonant or syllable, for that matter. But, the Greek language is extremely interesting because, although I can read it, to glance over, it seems extremely foreign still sort of. Although it possesses a lot of the same, symbols of the English language still have such different, meanings. For example, in the Greek language, what would be a V in the English language represents an N sounding noise. So the English V is actually in Greek. And N, as well. The H. Right. Greek is an N is actually an I sound. So if you saw a letter H in Greek, it would be literally, it would sound like a Y or an I.
Marco Timpano: Okay.
Speaker B: So it's very interesting to kind of read it and just kind of plays with your brain. Right. Of course, knowing Greek and English, they kind of play off of each other.
Marco Timpano: Sure, sure. It's it. That's one of the great things about knowing a foreign language. Right. It sort of puts into perspective different things and like how certain words are modified or certain sounds or letters are modified by the vowel or consonant before it. And things change that are different than the language you speak. In our case, English, which this podcast is being conducted in. but, you know, that's one. One of the interesting things about how different languages work. One of the reasons I love languages and why I studied linguistics was because of that sort of playfulness in the language.
Speaker B: And it's. It's really interesting because, I mean, you. You know, Italian, and both Italian and Greek are very playful languages.
Marco Timpano: Yes.
Speaker B: They play a lot off.
Marco Timpano: Ah.
Speaker B: Of tone and, you know, sayings for that matter. We can often replace, you know, Just a natural response to something with saying, if we so choose which, really helps in communication reason, instead of needing to, find an answer to something, you can just use a saying instead.
Marco Timpano: Sure, sure.
My favorite Italian word has every single vowel in it
Let me ask you this. what is your favorite Greek word? I'll tell you what my favorite Italian word is. Just, to give you a second to think about it. my favorite Italian word is aiuole, and it means flower beds. So it's a plural for flower beds. And the reason I like the word aiole, which is a weird word to like flower beds, is because that particular word has every vowel in it. It's spelled. It has every single vowel. So it's a I, a I, U, O, L, E. So the only consonant is an L. And that's why I love that word because it happens to have every single vowel in it. I hope I got it right. I'm sure there's going to be some sort of, There's going to be a listener who is Italian say, well, there's actually other words that have it. Or actually, you're incorrect here. But as I know it, flower beds in Italian has every vowel in it, and that's what I love.
What is your favorite Greek word? Um. Sure. So what is it? It's probably the word or vre
What is your favorite Greek word?
Speaker B: It's funny you say that, because I would say that my favorite Greek word is in fact most likely the exact opposite of your favorite Greek word, Italian word.
Marco Timpano: Sure. I'm curious to find out, because I love to know that about different languages, like when people speak different languages, what their favorite, word is. So what is it?
Speaker B: It's probably the word or vre. So what that word basically symbolizes is sort of adding emphasis to a sentence. You would say, for example, go fetch that for me. M. Vre. you would add that to the end of the word to say, go get that for me. You guy or you. You know, it just basically means. It kind of just gives emphasis to the sentence of its importance, or it's just basically saying you need to do it. It's sort of slang in a sense. Okay. You can say the word by itself. Vre. You know, come here, Vra. how are you? Vra? Right. You just kind of say it like you, guy. You do. And I love it because you can use it in any sort of context you choose.
Marco Timpano: So would it be equivalent to what the Canadian A is at the end of the word? It's not actually a word that means anything, but it has a sort of symbolic or a nationalistic meaning to it that a Canadian would know when you're Saying a at the end of, a phrase, it's sort of, you're asking for agreeance or you're concurring with that person, or you're acknowledging what that person is speaking about, or you want acknowledgement.
Speaker B: It is extreme. It's exactly. It has the same idea behind it. Right. A in Canada would be kind of like, it would. You would use it in a quizzical sense.
Marco Timpano: Sure.
Speaker B: Right. Whereas in Greek you would use the word vre and it's sort of like a very, You're trying to put something on somebody or you're trying to, It's sort of like a demanding word.
Marco Timpano: Right.
Speaker B: Like you're being sort of rude in a sense.
Marco Timpano: Okay.
Speaker B: But it's a word that you would use in a very jokingly manner.
Marco Timpano: Right.
Speaker B: To kind of make fun of somebody, but really kind of try to emphasize whatever you were putting in front of the word.
Marco Timpano: Sure.
Speaker B: Right.
Marco Timpano: And it's. I would imagine it's something that you, you would use in an informal way with friends and with family and people that you know well, would that be safe to say?
Speaker B: Very, very true.
Marco Timpano: Yeah.
Speaker B: Like you could. And the cool part about this word is, although you could. You. You do generally use it in a very informal manner, you could still use this word in a more form formal manner.
Marco Timpano: Okay, I didn't know that.
Speaker B: Yeah, it's, it's interesting because although there's this kind of concept of, you know, being respectful and talking with certain mannerism that meets whatever kind of situation you're in.
Marco Timpano: Sure.
Speaker B: This word kind of passes those boundaries where there's sort of this understanding amongst Greek people that this word doesn't necessarily have to do with your respect for somebody.
Marco Timpano: Okay.
Speaker B: You're just kind of implying something by using this word.
Marco Timpano: Interesting.
Speaker B: You're trying to state something with it. You're trying to say that whatever you're saying isn't just for the matter of saying it, but it actually has some meaning to it. Like you're trying to make sure that whatever you're saying is going to be listened to or heard.
Marco Timpano: That's really cool.
I'm curious to hear what your favorite English word is
So I asked you what your favorite Greek word is. I think it's only fair for me to ask you what your favorite English word is to use. Being mindful that we can't use any expletives on this particular podcast. I'll tell you what my favorite English word is, and then I'm curious to hear what your favorite English word is. My favorite word to say is ginger. And the reason I Discovered why I like this particular word is because it gives your mouth a sort of neat feeling, a happy feeling. Like, to say ginger, your mouth has to be gets put in a position of, I don't know, it bounces on your. On your, teeth and your lips go in an interesting way. So I've always liked the word ginger because I think it is a fun word to say. Do you have a favorite English word
Speaker B: before I tell you mine? It's funny that so far you've told me this. This Italian word and, this English word with both are basically your favorite word solely based on the phonetic of the word. Sure. And it's funny you like the word ginger because when you think about the actual meaning of the word, ginger in itself has a very similar feeling to the word, which is also really cool. Which might have to do with why you like the word so much, because you can connect the actual thing to the word itself and it just gives this whole, a very well rounded idea of why this word means so much to you.
Marco Timpano: Sure.
Speaker B: And I mean. No, go ahead.
Do you know the best way to peel ginger
Marco Timpano: I was gonna say, speaking of ginger, before we get to your favorite English word, do you know how to. The best way to peel ginger? I learned this just recently. No, tell me, what would you guess it to be?
Speaker B: Oh, wow. I have no idea. Anytime I've ever had to use ginger, I just. I cut it right up. I don't have to peel it using
Marco Timpano: a spoon to peel ginger. Yeah, I'm gonna grab some ginger and I'm gonna peel it.
Tell us what your favorite English word is
While I'm grabbing that ginger, I want you to tell us what your favorite English word is.
Speaker B: M. Okay. My favorite English word definitely has to be absolutely. I've been using the word a lot lately in, you know, answering to people. Just the sheer concept of the word absolutely, the feeling of absolute, of being absolute sure in itself just gives me this real sensation of wholeheartedness.
Marco Timpano: Oh, I like that.
Speaker B: When I. When I say the word, I'm not only, you know, answering yes to whatever the question demand request. Exactly. It could even be, whether I agree on something or not.
Marco Timpano: Yeah, of course.
Speaker B: Question. By saying absolutely, I'm kind of giving. I'm, instilling my trust in the person that this, this is my true opinion.
Marco Timpano: Oh, so.
Speaker B: So I mean, by using that word, I'm trying to be as honest as possible. I won't use the word when I'm not. And if I do, it'll be with sheer sarcasm.
Marco Timpano: I see.
Speaker B: I see. So I just. I love the word. And being in the restaurant industry. You tend to say the word a lot. Right, Right. Just trying to appeal to, to customers or trying to do your best job. You'll say this word to give whoever you're, you're speaking with like a sense of reassurance in yourself. So it not only reflects on them, but on yourself of, you know, what you're trying, trying to say.
Marco Timpano: Right. Fair. That's a, that's a really neat thing. I think there's something lovely about absolute or absolutely. because you're sort of like you said, you're giving all your attention to whatever the request demand, question is. In other words, yes. But more so than just yes, it sort of heightens the word yes with absolutely.
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Marco shows you how to peel ginger using a spoon
Marco Timpano: So I grabbed some ginger, and I grabbed a spoon. And I know this is a little bit, you know, not orthodox, but I'm going to show you exactly how. I don't know if you can hear me peeling the ginger with a spoon, but it peels the skin off so nicely. And then, oh, I got some ginger in my eye, but, there you go.
Speaker B: No kidding. Yeah.
Marco Timpano: And so if you ever want to peel ginger, you peel it with a spoon and you're good to go.
Speaker B: Yeah.
Marco Timpano: You don't need to press that hard. I would. I would bring the spoon towards you, maybe. I think. I think so. Interesting. Yeah. So you just use the spoon to. To peel. Peel it. Almost. Almost the opposite of peeling a carrot with a. With a carrot peel or whatever you call it.
Speaker B: It really is. And you know what, Marco? this adds to the whole idea of the word ginger, in my opinion, because you're doing this very gingerly. You're kind of just gliding along, along the edge of the ginger.
Marco Timpano: There you go.
Speaker B: You're being very gentle with it. Yet it feels extremely refreshing to do this. Right. And it feels like, in a sense, you're kind of uncovering this very rough exterior of the ginger to reveal something that's almost, you know, exuding this weird freshness. So it kind of reminds me of the word, because although it's just a word on your palate, it kind of just, you know, pops out of your mouth now.
Marco Timpano: Now our whole area, our whole microphone smells like ginger. Are you a fan of ginger as I got you to peel it here? You might not even be a fan of it.
Speaker B: Oh, big time. I mean, especially now during the cold season. Yes. Working behind a bar, a lot of people ask for ginger in their teas, in their coffees. It's becoming very big, especially working in.
Marco Timpano: Oh, ginger in your coffee. Yeah.
Speaker B: Especially in an Italian bar. Right. We can do, something like a ginger syrup, which is very nice because it not only adds the element of the sweetness in the ginger.
Marco Timpano: Right.
Speaker B: But also the soothing qualities of it.
Marco Timpano: Oh, what a great coffee to have. in the wintertime, a ginger coffee. Could you. Could one take a, say, a thin sliver of ginger, put it in the coffee and let that sort of immerse itself into a coffee and have it like that? Or what do you think would be too strong? Because you said you make a syrup. Correct?
Speaker B: We do, yeah. So what we would do is we would basically emulsify the ginger, mix it with a little bit of sugar.
Marco Timpano: Sure.
Speaker B: A little bit of water and then turn that into a syrup. I feel like it would just kind of mix with the coffee a little bit. Right, right. Because.
Marco Timpano: Sliver of ginger. Yeah, that makes sense.
Speaker B: Yeah. I feel like the whole, especially when you're making like an espresso based drink. Right. To kind of put a piece of ginger in there would just create this weird bitterness. Right. This would work in like something like a tea. Right. It's just hot water. Sure. But once you add the element of the espresso, it's just kind of bringing in these different components and creating like this very. Something that needs to be extremely palatable. Because once it's just, hot water, a lot of things can go into it. Such as? Like, like a melting pot. Basically. You can add whatever you'd like in any form. But the second you're working with milk or coffee, you kind of need to make sure that whatever you're adding to that is like very palatable. I don't know.
When you order an espresso, what are you looking at before the drink
Marco Timpano: Speaking of coffee, clearly you have a great understanding of espressos and whatnot. What makes a good espresso? So when you go to a bar and you order an espresso or an espresso based drink, what are you looking at before that espresso actually touches your, your lips?
Speaker B: It's funny you say that when I, when I do order an espresso, it's usually in a situation where I just really need the coffee.
Marco Timpano: Sure.
Speaker B: So I don't try to pay attention to the service I'm receiving.
Marco Timpano: I see.
Speaker B: When I actually am providing service or when I'm trying to make an espresso for somebody who needs one. Right. What I'm making sure is that they, they're already feeling like they've received the refreshment. Like they are being refreshed by the coffee before they've even had the coffee.
Marco Timpano: Okay.
Speaker B: I would do that by, you know, offering them some water.
Marco Timpano: Sure.
Speaker B: Making sure that everything is set up for them. You know, having a little plate, providing the full Italian service.
Like, what are you looking for when you grab a coffee
Marco Timpano: But I meant the actual coffee itself. Like, what are you looking for when you grab a coffee? Like what, what, what should one be looking for? Like, I've never had an espresso before. I'm going to have my first espresso and I'm ordering it. How do I tell if I'm getting a good espresso or a not so good espresso?
Speaker B: M I see. I think that the first thing that you would look for is the color.
Marco Timpano: Okay.
Speaker B: Immediately just have a look at it. The smell is always going to be there. The color is going to diminish the longer you let it sit.
Marco Timpano: I see.
Speaker B: So the first thing you look is a variation in color on the top of the coffee. Okay. If you see something that is very monochromatic, I m mean, sure, it could be a very good coffee.
Marco Timpano: Right.
Speaker B: But you want. It would be nice to see that there are some extremely dark oils in there.
Marco Timpano: Okay.
Speaker B: So you'd be looking for sort of like this coffee color that we would consider like a, like a. Nor like a normal coffee color on top of an espresso.
Marco Timpano: That's the crema we're talking about.
Speaker B: Exactly. So you'd be looking for a nice crema. and then you would be looking for some really dark splotches on top of that. Basically, what those signify is parts of the espresso that is in a sense, been parts of the coffee bean rather that have been really ridden of their oils and have made their way into the actual liquid. Right. So from those, you're getting a lot of sweetness and you're getting a lot of aromatic flavors. and that's where you find the, really the tastiest part of the espresso.
Marco Timpano: I see.
Speaker B: You're not necessarily just getting, the caffeine.
Marco Timpano: Sure.
Speaker B: And the base flavors of a coffee, but you're also getting these notes. Right. And you would find them in these individual little pieces of darker, crema. And it's very interesting to see that because when you have a look at your coffee before you even drink it, you can kind of base how much of, sweetness or bitterness you're gonna get from that coffee once you've had enough, when you look at the coffee and just have a look at the, crema itself. In Italian, we would refer to the, the dark oils as, olio scuro. Right. Which basically means dark oils. Right? That's right. So, it's really interesting to see, you know, having a look at so many coffees, to just, you know, really take them for what they are.
Marco Timpano: Sure.
Speaker B: Not being able to taste all of them, but just to make them and have a look at them. Just to kind of judge them for yourself based on, what they are from what you see.
Marco Timpano: Right.
Speaker B: What's your, what's your favorite coffee? What, what do you drink when you, when you go out and you have a coffee?
Marco Timpano: Oh, so that's a. That's A fantastic question, right? And lately I've been putting on my Instagram when I, Because I love a good cappuccino. And for me, a cappuccino should not be an intense amount of liquid, meaning milk. It should be proportioned really well with the milk, the coffee and the foam. And so oftentimes I'll go to these espresso bars and whatnot or cafes and they'll give me like a vat of coffee to represent, cappuccino. And I'll take a photo of it and I'll, I'll put on my Instagram and write, this is not a cappuccino. And then when I have a good one, I'll write, this is a cappuccino. So I've sort of been doing this as, ah, you know, I've had cappuccino throughout the cities, different, different countries, different places. And so for me, what I look for in a cappuccino is a great balance between espresso, milk and foam. I don't expect the milk to be scorched. That's one of the things that I hate. When they've heated the milk to past its point and they've scorched the milk, it gives it not the sweet milk taste, but rather it gives it a soury kind of spoiled taste. And I can, I notice that right away. I don't need cinnamon, I don't need chocolate on top of my cappuccino. I certainly would welcome it, but that's not important to me. For me, it's the balance and the size. So I think a cappuccino should be a certain amount of, coffee ratio to, milk and froth. And it shouldn't be a huge, it should be in an appropriate sort of cappuccino or demi tass sort of size.
Speaker B: You know, it's really funny you say that because anytime I've ever asked somebody what their favorite kind of coffee is, whatever kind of coffee they say volume and proportion of actual espresso to milk, they did, they choose. It's always about the balance for them.
Marco Timpano: Sure.
Speaker B: And I feel like no matter what the most important part is about having that certain level of balance in your coffee. You can have a coffee that's extremely strong, you can have a coffee that's extremely milky, but when it's unbalanced, you can really, you can really tell. And whether or not you drink coffee, it's almost extremely visible to somebody whether or not a coffee is unbalanced.
Marco Timpano: Agreed.
Speaker B: Because it's not so Much, you know, the aesthetic of the coffee or the flavor of the coffee, but it's rather kind of like the feel that you get from it. And that's one of the really cool parts about coffee or drink in general. You have this idea for, is it balanced?
Marco Timpano: Right.
Peter: Balance is important in coffee making cocktails as well as cocktails
Speaker B: And these are topics that come up in coffee making cocktails.
Marco Timpano: Oh, in particular. And I think Nidhi and I talked about it, when we did the Negroni episode. We did a whole episode on Negronis. And the Negroni, for me, is one of my favorite cocktails. And it's a very simple cocktail in that it's equal portions of three alcohols, but it is the cocktail that so, so many people mess up. And you can, I think you can tell the quality of a bartender based on how they make the Negroni, because I love Negronis when they're done well, but when they're not done well, it's like a slap in the face is how I describe it.
Speaker B: I couldn't agree more. And it's because a lot of people, and this, this goes back to coffee as well as cocktails, kind of look past the idea of the ingredients involved
Marco Timpano: and balance, like you were saying before.
Speaker B: Of course.
Marco Timpano: Yeah.
Speaker B: And when I say balance, I'm not only referring to the actual liquids. Right. I'm not referring to the coffee and milk. I'm not referring to the, the three ingredients of Negroni. Right. I'm referring to the actual process in which it's made. This could be, you know, for example, the ice in the Negroni.
Marco Timpano: Okay.
Speaker B: This has, especially with the Negroni, so much do with the cocktail itself.
Marco Timpano: Sure.
Speaker B: You know, how cold is it?
Marco Timpano: Right.
Speaker B: How m m long has the ice been sitting in the glass? Right. What kind of ice are you using? This all relates back to the balance. Right. Because you need to really make sure that you're balancing every single part. You can't skip, you can't skip out on one part of making the coffee. Right. Steaming the milk, how you're. How are you putting the milk into the glass. Right. This has a lot to do with the cappuccino. It's not just the espresso and the milk.
Marco Timpano: Sure.
Speaker B: It's how these, how the milk is going into the espresso to make sure that it's maintaining its robustness even after it's completed. It's almost as if with a cappuccino, I find the espresso still has all of its flavor and character even after you've put milk into it, which with a lot of other coffee is not the case.
Marco Timpano: Well, there you go. Well, Peter, I think I've discovered a new favorite word, and that's balance. But I'm going to pronounce it balance.
Peter: What's your favorite cocktail before we go? Manhattan
Anyways, I want to thank you for being a part of this episode where we talked about ginger and languages and words. Our favorite words. What's your favorite cocktail before we go?
Speaker B: Manhattan.
Marco Timpano: All the way.
Speaker B: Perfect.
Marco Timpano: Classic.
Speaker B: Perfect.
Marco Timpano: Peter, thank you so much for being part of this episode.
Speaker B: Thank you, Marco, as always.
Marco Timpano: The Insomnia Project is produced by drumcast Productions, and this episode was recorded in Toronto, Canada. Thank you for listening.