Though Brett had always felt the drive to reinvent, it wasn't until a few years ago that he had The Epiphany. Conventional pork rinds? They were due for a major makeover and he was the man for the job. Contrary to the rinds from the 50s, his variety is more of a cloud. They're cooked in olive oil, for starters, making the fat content about the same as a potato chip, with considerably more fluff. Brett's constantly inspired by the infinite bounds of creativity, and wouldn't mind tackling more pork rind artwork and, perhaps, poetry in the near future. If it's anything like these clouds, we'll be listening.