I don’t really look at corn on pasta as a very innovative thing. The way I see it, we have a lot of corn—we should be using it when it’s available. We make appetizers with it, we make sides with it, and we make pasta with it, which is exactly what they would do in Italy, where the cuisine is inspired by what’s available regionally and what they use a lot of. It couldn’t be more Italian. It’s about using what’s fresh and locally sourced; the sensibility is there.