This episode is presented by Vital Farms.

Look, when it comes to cooking, I say it all the time.

You are only as good as your ingredients.

That's why you've got to use Vital Farms.

Their eggs are legit.

The hens get to roam around outside, forage and grass and feel the sunshine.

And you can trace your eggs back to the farm they came from. Seriously, you can see an actual video of the actual farm

where your eggs were laid on their website. Whether you're poaching eggs for breakfast or

folding them into something like a souffle, reach for Vital Farms. You'll love the taste.

Look for the black carton in the egg aisle and visit VitalFarms.com to learn more.

All right. We're back. We have a podcast that sort of goes back pre-pendemic days.

I think that this is going to be a feature as we are reorganizing and constantly re-evaluating things here at Major Domo Media.

This is going to be an interview today with chef Aisha Ibrahim.

And Chris and I are joking that it's Chefs on Chas or Chef's Cut or Who the Fuck cares?

No, we're going to come back with an interview with Chef Aisha Ibrahim and we're going to get into a little lovely moif and I think

you might see this as a regular feature moving forward interviews or chefs food figures

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