u/External-Row-5108

Hello everyone,

I have a charcuterie business I’m building and I’m searching for a kitchen to use. All the bigger named kitchens are in La or sfv and they’re pretty expensive. I would love to stay closer to home. I’m an Eaton fire survivor and rebuilding soon hopefully but money is a little tight. So if someone knows of a kitchen I could use I’d greatly appreciate it any leads. I’m in the process of getting my food managers certification as well so I can apply for my catering permit soon but I need a kitchen to operate out of.

Thanks!! 😊

Hi everyone,

I’m 3 years po vsg. The past 18 months have been crazy for me. Adjusting to this new life of losing our home in the Eaton fire has been a lot. I’ve had great moments in btwn but the heavy is still there. I got down about 40lbs but I’ve gained 25lbs back probably over the course of less than a year.

We’ve moved a few times in the past 18 months, went back to work, fell at work in February and I’ve been out with a sprained ankle since. So I spoke to my surgeon today and he told me about this new procedure.

I wanted to know if anyone has had it yet? Pros? Cons? He told me it’s very similar to the bypass.