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the very bottom part of the stock. Then I cut off the stock, then I split it in half lengthwise, and then I chop it up sideways. And then I steam that along with the heads of each branch of the broccoli, and I steam that up. And now you just have a little tiny pieces of stock, but they're nice. And when you steam them, they still retain most of the nutritional value. And then what I like to do is a little tiny bit of tamari, sprinkles on a bowl of that stuff. Oh, man, so good. And then a little bit of a pepper vinegar. Oh, you ought to try that. If you're going to eat broccoli stocks, steam them, cut them, lengthwise, and then crossways, steam them up so they're nice and tender. Give that a shot. You will be a fan. Ah, that's most definitely. That sounds like food to me. But yes, a raw broccoli stock, even cut in half.