I'm Matthew and I'm Molly and this is Spilled Belk the show where we cook something delicious

eat it all and you can't have any.

You know today actually we're eating something that at least when I first think about this

thing actually we're not eating it we're just talking about it.

When I first think of it I only can't have any in its raw form but it's also often cooked

and it is.

We'll talk about that.

Sprouts.

Sprouts.

Sprouts.

Yeah.

All kinds of sprouts.

Yeah, alfalfa, soybean, mung bean.

We're not going to be talking about like you know getting into the nitty gritties of sprouting

stuff at home or how you would do that or whatever because I don't want to.

I mean it probably involves like a damp cloth or something.

Yeah.

Well we'll talk a little bit about that but yeah we're going to be mostly talking about

you know like how how you how you use these sprout things.

Okay let's sprout our way onto memory lane.

So Matthew I think that my first encounter with alfalfa sprouts came in a sandwich as

I think most people's first encounter with alfalfa sprouts arrives.

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