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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, sprinkled on a bowl of that stuff. It's all 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 to a nice and tender, give that a shot. You will be a fan. That's most definitely. That sounds like food to me. But yes, a raw broccoli stock, even cut in half.