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I'm Matthew, and I'm not very smart.

And this is Phil Milk, the show where we cook something delicious, eat it all, and you can't have any.

Today we are talking about Bach Choy and baby Bach Choy, something that I feel like I'm about to get educated on.

Yeah, Bach Choi, baby Bach Choi, tween Bach Choi,

geriatric Bach Choi.

And if you hear any giggling in the background, which so far you haven't, because that wasn't

very funny, that would be, we have a special guest in the studio today joining us. And I think we'll just leave her identity secret.

Hi Brooke and this was suggested by listener Kelsey who I assume must be a fellow

Bach Choi lover. I love how you refer to our listeners as like listener someone. It's like

it's like a title or like an honorific or something. It reminds me of how in the Da Vinci Code and other books, Dan Brown always refers to people by their

titles in a way that doesn't quite sound like a native English speaker.

Like, give me an example.

Like renowned curator, Jacques Sonia, I did read this book. And it's like, yeah, yeah.

Does he refer to every time he talks about Jacques Sonier, does he refer to him as renowned

not every time but many times.

Great.

So we're talking today about renowned vegetable Bakchoy.

Great.

OK.

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