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    Keto Cookies, Cakes, and More: Guide to Healthy Holiday Desserts

    Keto friendly holiday recipes

    Friendsgiving dinners, office potlucks, a housed packed with hungry relatives—it's all about to go down this holiday season, but that doesn't mean you have to forgo your food goals. The whole Dang lineup is made up of healthy ways to indulge without derailing your diet, from snacking on our Sticky Rice Chips during family movie night to bringing a plant based Dang Bar along for a Turkey Trot race. And you don't have to skip dessert either. Our Coconut Chips offer a natural, whole food approach to your holiday sweets spread.

    But for those keeping it strictly low carb this holiday season, three Keto-loving food bloggers riff off Dang Lightly Salted Coconut Chips in a layer cake, cookies, and pecan bars. See? You can have your Keto cake—and eat it, too!

    Keto Pecan Bars 

    Dang Lightly Salted Coconut Chip keto pecan bars

    Sarah Klahr began eating a Keto diet to combat the chronic pain she was dealing with after a spinal cord and brain injury. Her blog, Klahr's Kitchen, documents her Keto friendly creations, including these low carb coconut pecan bars.

    • 10 tbsp unsalted butter
    • 1/3 cup Swerve granulated sugar 
    • 2 eggs
    • 1/2 tsp vanilla extract
    • 1/4 tsp lemon zest
    • 2 1/4 cup almond flour
    • 1/3 cup Dang Lightly Salted Coconut Chips, ground
    • 1/4 tsp baking powder
    • 1/8 tsp salt
    • 1/2 lb butter
    • 1 cup Swerve brown sugar, packed
    • 1/2 tsp lemon zest
    • 1/2 tsp orange zest
    • 1/8 cup heavy cream
    • 1/8 tsp Xanthan gum
    • 1/4 to 1/2 lb chopped pecans
    • 1/4 cup Dang Lightly Salted Coconut Chips, crumbled
    1. For the crust: Preheat the oven to 350°F. In a large mixing bowl, use an electric mixer to beat together the butter and Swerve granulated sugar, until the mixture is fluffy and well combined. Then beat in the eggs, vanilla, and lemon zest.
    2. In a separate mixing bowl, combine the crust dry ingredients (almond flour, baking powder, salt, and the salted coconut flakes that have been pulverized in a food processor into a flour-like substance).
    3. Use a spatula to stir the dry ingredients into the wet. Then pour the mixture into an 8x8 ungreased baking pan. Bake for about 15 minutes until crust is set, but not browned. Take out and cool while you make the topping!
    4. For the topping: combine the Swerve brown sugar, butter, and the lemon and orange zest in a large saucepan over low heat—stirring until melted. Once melted, turn up the heat till the mixture boils (for about 2-3 minutes). Be sure to stir often. Then take the saucepan off the heat and stir in the heavy cream, Xanthan gum, pecans, and salted coconut flakes. Allow mixture to thicken for a bit while the crust continues to cool.
    5. Then pour the pecan mixture over the cooled crust - stick back in the oven for 15-20 minutes, until the filling is set. (I sprinkled more coconut chips on top in the last 5 minutes of baking). Remove from the oven and allow to completely cool before cutting into bars.

      Keto Coconut Cream Cake

      Keto coconut layer cake

      Self-proclaimed "Ketogenic foodie" Patrick Maese shares recipes for low carb, high fat appetizers, entrees, and more on his blog. This Keto Coconut Cream Cake is his spin on a traditional three-layer cake that feels particularly holiday-centric with its snow-like tiers of coconut chips, cream, and a mixture of coconut and almond flours. Bonus: It takes just a little over an hour to make but is perfect for feeding a large group.



      • 3/4 cup or 1 1/2 stick of butter, softened
      • 1 cup granulated Lakanto Monkfruit Sweetener
      • 3 tsp vanilla extract
      • 1/2 tsp coconut extract
      • 1 1/2 cup sour cream
      • 1/2 cup coconut oil, melted
      • 7 large eggs, room temperature
      • 3 3/4 cup almond flour
      • 1/2 cup coconut flour
      • 3 tsp baking powder
      • 1 pinch salt


      • 1/2 cup Thai Kitchen coconut cream, chilled overnight
      • 16 oz cream cheese, softened
      • 1/2 cup or 1 stick unsalted butter, softened
      • 3/4 cup Swerve powdered sweetener, sifted
      • 1 tsp vanilla extract
      • 1 bag Dang Unsweetened Coconut Chips or toasted coconut flakes



      1. Preheat oven to 350°F and spray three 8" cake pans with coconut oil. Line bottom of cake pans with parchment paper and spray with coconut oil.
      2. In a stand mixer, add softened butter, sweetener, vanilla, and coconut extract and mix until fully incorporated.
      3. Add coconut oil and sour cream and continue to mix. While mixing add eggs, one by one, until fully incorporated.
      4. Add almond & coconut flour, baking powder, and salt, and mix untill completely. Batter will be of thick consistency, so you may need to use a paddle attachment.
      5. Transfer batter to cake pans and bake for 30 minutes. If toothpick comes out clean, cake is done. Let cool completely.
      1. Open chilled can of coconut cream and transfer the top layer of thickened coconut cream to a chilled mixing bowl (leaving the coconut water in the can). Whip coconut cream until fluffy. Transfer to bowl and place in refrigerator to stay cool.
      2. Combine cream cheese, butter, sweetener, and vanilla into mixer, and mix until combined.
      3. Finally fold the whipped coconut cream into the buttercream frosting.
      Cake Assembly
      1. Transfer one cake round to a cake stand and spread icing to the top. Perform the same with each cake layer.
      2. With an offset spatula, frost the remaining cake until covered in icing. Then cover the cake with toasted coconuts. I find adding a handful at a time and pressing them into the frosting works well.


      Magic Keto Cookie Bars

      Keto cookie bars

      Integrative nutritionist Lauren Dermott specializes in easy, healthy recipes you could make on a weeknight. These cookie bars are no exception, incorporating gluten free flour, Keto friendly nuts and grass fed butter, and our Coconut Chips. 


      • 2 cups almond flour
      • 2 tbsp coconut flour
      • 1 stick grass fed butter, melted
      • 1/2 cup monk fruit sweetener
      • 3 eggs, whisked
      • 3/4 cup Stevia-sweetened dark chocolate chips
      • 1 1/4 cup pecans, chopped
      • 1 1/4 cup Dang Lightly Salted Coconut Chips, chopped


      1. Preheat the oven to 350°F. Line a 9 x 5.5" baking pan with parchment paper and set aside.
      2. In a large mixing bowl, add all of the ingredients except the chocolate chips, pecans, and coconut chips. Stir to combine.
      3. Gently fold in 1/2 cup chocolate chips, 1 cup pecans, and 1 cup coconut chips, setting aside the rest for toppings.
      4. Transfer the dough to prepared baking pan. Spread batter into the pan. Top with additional chocolate chips, pecans, and coconut chips.
      5. Bake in preheated oven for 30 minutes or until the center is firm to touch.
      6. Remove from the oven and let cool completely before slicing into 15 squares.

      Culture & Food: Stories From Our Favorite Founders

      Culture & Food: Stories From Our Favorite Founders

      What do Sticky-Rice Chips, kimchi, and noodle soup have in common? Tradition, flavor, and culture.

      (Pssst! Find a yummy miso ramen recipe that combines all of these ingredients at the bottom of this post!)

      At Dang Foods, we're passionate about sharing our culture for a healthier and more flavorful world, which is why we teamed up with Mother-in-Law's Kimchi and Nona Lim to talk food, identity, and culture. 

      Meet the founders - Vincent Kitirattragarn, Lauryn Chun, and Nona Lim - and learn how they built their Asian-American brands.


      What was it like growing up with an identity that sits between two cultures? 

      Every Asian American has asked themselves "who am I?" without an easy answer. For me, I grew up hyper-aware of my Asian heritage, and hyper-aware of Americans' knowledge of my heritage. For Halloween every year I was Karate Kid because that was culturally accessible to non-Asians in the late 1980s.  The irony of dressing up a white guy who does Asian martial arts isn't lost on me - more on that later. At the time, it felt like the only way to own my race in a way accessible to Americans. 

      At this point, I didn't fully embrace the Asian part of my identity - in 3rd grade I would sometimes dress up as a cowboy to go to school. I have to think Marlboro's marketing and Burt Reynolds-esque images of masculinity were complicit in pushing me toward Western styles. My lunchbox, however, would remain pretty Asian with soy sauce chicken and rice. 

      Later on, I found food to be a way to embrace my identity in a relatable way. People would say "I love Thai food" when finding out about my heritage and wax poetic about their favorite dish. It was an easy way to feel connected to others so I leaned into it and ended up doing a Thai pop-up restaurant in SF that led to Dang. 

      In a world where labels polarize and ostracize, it's nice to dream of a time when labels don't exist so that people can have the space to breathe and just be themselves. Until then, taking ownership and pride in your heritage is a source of strength and inspiration. Places, smells, designs, even people feel right because they're familiar in an intimate way. Ultimately I see my heritage as the color that makes my life brighter, more vibrant, and much much tastier. 


      Which food brings you back to your childhood? Tell us about it. How did it taste and smell? As an adult, what feeling does it evoke for you?

      For me, Gai Yang (Northern Thai Grilled Chicken) with Khao Niew (Sticky-Rice) brings me back to childhood. Chickens are indigenous to Southeast Asia and if you ever visit, you'll notice how lean they are versus American factory-farmed birds. They tend to run around even more than the free-est range chickens do in the US, and eat everything from bugs to food scraps turning the egg yolks a super healthy orange. Gai Yang is made by marinating a young chicken in dozens of herbs and aromatics, spatchcocking it, and grilling it on charcoal. It's served with a sweet chili dipping sauce (that McDonald's stole for their nuggets). 

      The best way to eat it is: put a chunk of thigh meat on top of a wad of sticky-rice and pretend it's nigiri. Dip it and eat the whole thing. So dang good!

      What is the biggest inspiration for your brand?

      We look to our Thai-Chinese culture for inspiration. The ingredients and flavors of Southeast and East Asia are what make our snacks. We've always leaned into Asian ingredients like coconut, rice and nuts, and believe that eating low-carb, plant-based diets make people healthier and more energetic. We couple this approach with modern nutrition principles to create snacks that actually taste good and are good for you. 


      What do you like most about the foods you've created?

      They represent an array of textures, flavors, and ingredients not seen elsewhere in the market. As children of immigrants, we eat differently and we bring that with us into our food.  

      Of all the elements of culture: food, language, dress, music, dance, literature, art, and style, food stays around the longest when people immigrate. The fact that it's meant to be eaten communally, with family makes it tough to shake over multiple generations. 

      How do you feel about the heightened representation of Asian Americans in American pop culture? What's your hope for the future?

      This is important to me, because as I alluded to earlier, there weren't a lot of Asian Americans in the media when I was a kid. When you're forming your identity you look to role models - I had my parents but other than that it was Jackie Chan and Jet Li, that's about it. I remember seeing Better Luck Tomorrow in the late 90s and being amazed at seeing good looking, confident, masculine actors like John Cho on the big screen. They didn't have to prove themselves with martial arts - they could just be themselves. I knew I wanted more but Hollywood didn't agree until recently. I think you saw the upswells of Asian media interest with popular Youtubers like Wong Fu Productions and Ryan Higa. They were making content for Asian Americans by Asian Americans in a time when there wasn't any in TV and Movies, and people ate it up.

      How do I feel about heightened representation? SO FREAKING PROUD! And not just for Asian Americans - all types of stories are being told that weren't before. I think you're seeing a grassroots change in what people want to see and feel - authentic, real stories with complex characters, and that's being reflected on the big screen. When the lack of visibility and awareness of your race is integral to your development, seeing yourself on screen feels the same as being seen in real life. 

      My hope for the future is that these stories continue to be told, so the next generation of Asian Americans can create a healthy self-image with a ton of role models to choose from.


      What was it like growing up with an identity that sits between two cultures?

      I think it was like walking along a bridge between two places, one traditional - Korean and one mainstream - American. I remember tasting pizza and tomatoes for the first time and worrying about how American foods come with side dishes that were foreign to me, unlike banchan and kimchi that were familiar at every meal at home. It was juggling between school and home and a balancing act of two cultures and navigating my way. Like many kids, I felt like an outsider immigrating to the U.S. at the age of 7 years old and trying to fit in, there was a lot of embarrassment about the food and differences rather than ‘celebration’ that is happening now which is so great. I love that I can see how much our American/global culture towards food has changed because of so many things but perhaps because of mutual connection to each other through the internet, the world is a much smaller place.


      Which food brings you back to your childhood? Tell us about it. How did it taste and smell? As an adult, what feeling does it evoke for you?

      Making kimchi in my commercial kitchen when launching MILK, brought me back to my earliest childhood memories of food at age six, making ‘kimjang’ (kimchi block party) kimchi with my grandmother. Kimjang is 2-3 day annual event of kimchi-making in late fall to gather last of fall’s harvest of napa cabbage. Each family and their neighbors gather together to make a communal batch of kimchi, enough to last through all winter before spring’s bounty of vegetables.

      What is the biggest inspiration for your brand?

      The most important and interesting part of what we do is people’s discovery of fermented foods as a flavor and its health benefits. Kimchi is a raw, living food with probiotics for a healthy gut and Gochujang has deep layered flavors that come from fermentation and are beneficial for health, more than the processed condiments in our food system. I love that kimchi is not just an accompaniment with Korean food but a probiotic flavorful boost to anything you eat. Same with Gochujang - as an all-purpose secret sauce that adds deep spicy flavor to just about anything.

      What do you like most about the foods you've created?

      I like how fermented flavors are a natural process with ancient, traditional ways to preserve and make flavorful healthy foods. Kimchi and Gochujang come from 500+ years of tradition of fermenting and preserving before the modern age of refrigeration. 


      How do you feel about the heightened representation of Asian Americans in American pop culture? What's your hope for the future?

      Very exciting time for Asian and International ethnic Foods... As a kid, I would never have imagined that Kimchi and Gochujang would be mainstream but I like to think that MIL as a brand has contributed to the conversation, linking similarity of all western and eastern fermented foods (soy sauce, miso, cheese) are something everyone loves! They have more in common than separateness, much like people.


      What was it like growing up with an identity that sits between two cultures? 

      I actually grew up in Singapore and it was a melting pot of lots of different cultures like Chinese, Malay, and Indian to name a few. The fabric of Singapore is really multi-cultural – in terms of food, holidays, languages, and religions. I believe it made me curious, inquisitive, and also tolerant. 

      Nona-Lim-Childhood - photo

      Which food brings you back to your childhood? Tell us about it. How did it taste and smell? As an adult, what feelings does it evoke for you?

      Noodles and broths – Singapore has so many different kinds of noodles and so many different styles! As a child, I would go to Hawker Centers and there would be noodles cooked at least 20 different ways. It really inspired me to make authentic noodles and I often eat them at home as a quick stir-fry or with a broth-based soup. 

      What is the biggest inspiration for your brand?

      As a former athlete, I was constantly seeking natural ways to gain a competitive advantage. I observed how my body would only function at peak performance when fueled with whole, clean foods. So I became a Certified Nutrition Consultant to learn more holistically about food as medicine. In 2014, the Nona Lim brand was born - to bring my favorite dishes from my childhood in Singapore, but made with the wonderful ingredients available in the Bay Area. 

      What do you like most about the foods you've created?

      We focus on clean-label fresh Asian products like slow-simmered bone broths and soups with healing Asian herbs, and fresh rice noodles and ramen; these are all dishes that nourish me and remind me of the comfort of home. I wanted to create products that not only have amazing flavors that are great for you, but also EASY to enjoy. 






      1. Open Nona Lim Miso Ramen Broth pouch and pour into pot. Simmer on stove until hot.
      2. In a separate pot, bring water to a boil and cook Nona Lim Traditional Ramen noodles for 1 to 2 minutes.
      3. Place the ramen into a soup bowl, pour hot broth into bowl and garnish with a handful of green onions.
      4. Optional: Add a soft boiled egg
      5. Top with a heaping scoop of Mother in Law’s Kimchi, then crumble Dang Savory Seaweed Sticky-Rice Chips for extra texture and an umami kick.


      Meet Our Keto Krushes

      Meet Our Keto Krushes

      Meet the brands behind some of our favorite Keto-friendly products. From superherb bevys to the world's first USB-powered blender, these guys make the low-carb life easier AND tastier! Since we're krushing hard on these brands, we decided to team up with them for a sweet giveaway to fuel your Keto livin' this season.

      Enter here for a chance to win over $1,500 in prizes, including:

      • 8 cartons of Keto Soup from Kettle & Fire
      • 12 chocolate bars, 4 bags of chocolate covered nuts, and 2 bags of peanut butter cups from Lily's
      • KETO-MOJO Premium Starter Kit
      • 1 case of Keto-Friendly Rebbl Elixirs + Proteins
      • 2 BlendJet Ones
      • 1 year's worth of Dang Bars 

        Giveaway closes September 29, 2019 at 11:59pm PST. 

        Kettle & Fire

        Kettle & Fire is the best at what they do, period. Not only is their packaging sustainable, but their soups are created alongside world-renowned chefs and food scientists, meaning deliciousness is pretty much guaranteed. Their new ready-to-eat soups come in four Keto-friendly flavors, ranging from classic Broccoli Cheddar to Spicy Cauliflower, and all of them boast killer macros, organic veggies, and free-range chicken bone broth. Bonus: they share ah-mazing recipes on their site.


        Check out their Keto Cauliflower Soup recipe and score 30% off their NEW Keto Soups here.


        Four words: No. Sugar. Added. Chocolate. Yeah, you read that right. Lily's Fair Trade Certified chocolate is botanically sweetened with stevia, so you can skip the blood sugar spike. Their dark chocolate varieties are also vegan, so if you're Ketotarian-curious, consider yourself (and your sweet tooth!) covered.


        Speaking of sweet tooth, we want their Chocolate Chip Peanut Butter Blondies in our bellies rn. Get the recipe here.

        Snag your $1 off coupon for ANY Lily’s product here


        The most important part of the Keto diet is making sure you achieve Ketosis. And KETO-MOJO's ketone and glucose meters make monitoring your levels as easy and accurate as possible. Plus, the KETO-MOJO crew helps you get to know your new meter via instructional videos and epic customer support.


        Learn more about the Glucose-Ketone Index (GKI) and why it's so important on your keto journey here and score 15% off Keto-Mojo meter kits here.


        Rebbl makes it as easy as possible to get your dose of super herbs, healthy fats, and organic deliciousness in one delightful drink. All of their Keto-friendly elixirs have a coconut milk base (hello, MCTs!) and plant-powered attributes that will help you rock your day. Whether you opt for Rebbl's Reishi Cold Brew or Mint Chip Plant Protein Elixir, you're in for a serious treat. We love that they only use real ingredients and say sayonara to the yucky stuff. Not only will your body feel good after sipping, but your heart will, too. Like Dang, Rebbl cares about ethical ingredient sourcing, safe work conditions, and fair employee wages. 


        Step up your smoothie game with their easy Mint Chip Protein Smoothie.  

        Save 10% on your next online order at when you use the code 10keto at checkout. Offer valid until September 30, 2019.


        We're obsessed with the inventors of BlendJet, the first-ever portable blender. But don't let the portable part fool you - this little device packs some serious power! Simply plug into a USB port to charge, and you'll be ready to blend in no time. Tuck it into your gym bag, suitcase, or purse to get your shake, smoothie, or bulletproof coffee fix wherever, whenever.

        In fact, you could whip up this fresh, Keto-friendly Balsamic Vinaigrette Dressing right at your dinner table. 


        Get 10% off your next blender on when using the code Keto10 at checkout.  

        You’re probably krushing on these brands by now, too. Enter our giveaway now for a chance to win over $1,500 in Keto goodies! Giveaway closes September 29, 2019 at 11:59pm PST. 

        10 Creative Ways to Use Coconut Chips

        10 Creative Ways to Use Coconut Chips

        We’re never opposed to simply popping open a bag of Coconut Chips and eating them by the handful, but there are plenty of ways to get creative in the kitchen with our versatile flavors. From slightly sweet Chips at breakfast to a keto-friendly, plant-based savory topping in noodle bowls, here are our 10 favorite ways Dang fans enjoy Coconut Chips, from day to night:

        Smoothie bowl recipe

        Photo by @livingwellwithnic


        Smoothie Bowls

        Sure you can drink a smoothie on the go, but a study has shown you enjoy food more when you’re seated. That’s why we love smoothie bowls (pictured above), which pack the same benefits into a satisfying sit-down meal. Choose your base flavor (think acai or greens blended with almond milk) then add your toppings. We like a mix of bee pollen, chia seeds, goji berries, and our Caramel Sea Salt Coconut Chips to balance the sweetness.


        Overnight Oats

        Overnight oats recipe
        Photo by @nourishedbynutrition
        But we get it—sometimes mornings are hectic. Overnight oats save time in the a.m. by doing the (easy!) prep at night. Registered dietician Jessica Bippen likes to soak rolled oats in cashew milk with yogurt, vanilla, cinnamon, and chia seeds. In the morning, just add some Coconut Chips, fruit, and any other fixings.


        Homemade Granola

        Homemade granola recipe
        Photo by @redkitchenette
        Store-bought granola can be packed with sugar and other fillers. But when you DIY, you can mix-and-match ingredients, like oats with Coconut Chips, dried fruit, cinnamon, and maple syrup for some naturally occurring sweetness.



        Coconut rice bowl recipePhoto by @everydamnbite
        Ditch that deskside peanut butter and jelly and embrace a more flavorful lunch. Coconut chips are great on salads, whether you’re going with greens and raw veggies or taking an Asian-inspired turn with rice, grilled chicken or tofu, veggies, and peanut sauce.


        Fruit Pizza

        Dang Coconut Chips on watermelon pizza
        Photo by @kaleoradokitchen 
        We never say no to pizza, even when we’re swapping watermelon in place of the dough. This watermelon "pizza" is as simple as it is satisfying—juicy triangles of melon topped with ricotta, cream cheese, and honey, plus fruit, mint, and Coconut Chips.


        From the Bag

        Photo by @temple.dietitian
        Like we said, Coconut Chips make for a tasty snack straight from the bag. We like packing it for hikes and picnics, but they’re just as handy for those 3 p.m. hunger pangs in the office. Keep a stash at your desk and thank us later.



        Thai curry noodle bowlsPhoto by @healthylittlevittles
        Take a cue from health coach Gina Fontana who created vegan and gluten-free mango curry noodle bowls, combining rice noodles, veggies, tofu, red curry, and our Original Recipe Coconut Chips.


        Spring Rolls

        Thai spring rolls recipe
        With summer temps rising, sometimes the last thing we want to do is turn on the oven. Spring rolls are an easy, impressive dish for parties, and pair well with our Lightly Salted Coconut Chips.


        Banana Split

        Healthy banana split dessert
        Photo by @what.cayt.ate
        We need something sweet after dinner, too. Luckily this healthier take on a banana split satisfies our sweet tooth. Just cut the fruit down the middle and top with yogurt, almond or peanut butter, cinnamon, and Dang Coconut Chips for crunch.


        Ice Cream

        Homemade ice cream recipe

        Photo by @thepeachyprodigy

        Sprinkles may have been your go-to as a kid, but they don’t add much nutrition. Instead, try topping your ice cream or sorbet with our Chocolate Sea Salt Coconut Chips, infused with cocoa powder. You’ll get sweet and salty with each bite!

        5 Things You Didn't Know About Dang Foods

        5 Things You Didn't Know About Dang Foods

        There's a lot more than meets the eye when it comes to Dang Foods. You may be familiar with our healthy snacks and Thai heritage, but what about our office traditions? How about our Founder's secret superpower? Get to know the Dang Gang a bit better through these five fun facts.

        Our Founder, Vincent, is a supertaster. So, what does that mean? Basically, he experiences taste more intensely than other humans. For example, Vincent avoids coffee because it overwhelms his bitter tastebuds. Fun fact: just 25% of humans fall into this category, and we're honored that the maker of our delicious snacks is one of them. Read more about Vincent's experience being a supertaster via his LinkedIn.
        When we're not cooking together, we're probably eating together at Dang HQ. Every day, the Dang Gang dedicates an hour to eating lunch together "family style" to honor our Asian roots. Bonus: we provide our team with free healthy lunches and try to keep it fun by incorporating traditions like going to the farmer's market to get Thai food every other Tuesday ✌️
        We took our entire team to Thailand for 10 days this last year! There, we visited our suppliers and partners, learned to cook Thai dishes, visited coconut farms and night markets, and met the people creating our Dang good snacks!

        Dang is a majority-women and majority-minority company. We believe in providing opportunities to those without historical access to professional advancement and always look to promote from within when possible.
        Dang has a perfect 5-star rating on the employer review website Glassdoor, and we're proud of it! We care about our company culture and strive to provide a positive experience for ALL employees.