rattalouie

Just like other politics!

Is your production facility HACCP certified? If not, what steps do you take to ensure quality and consistency in hygienic food production procedures?

Are there any super talented, but poor riders? Or do you all have to be old money as fuck to do this?

What’s the longest you’ve held a career before becoming a career coach?

Serious question: how was it navigating the bureaucracy/permits/bribing structures during the build? Are you Mexican or do you speak Spanish? Was it a shock for you?