Welcome to Food News.

I'm Juliet Litman.

And I'm David Jacoby.

We got so much to dig into.

We are back.

We've got some changes.

We've got food news.

We've got a lot of personal food news. Two orders of business that I want to get to right away. What? Number one, please call us. We love to hear from you. But I hope you're paying attention. We have a new number. They killed our phone number. That's how long we've been away. I miss you very much, Juliet. So glad so glad we're back. That's kind of on producer Mike. He just should have called the number

or made a call, but that's okay. Okay. To defend producer Mike, he got us a new number,

and Stu is still involved. I know, but it's not even a New York area code. Here's the number,

everybody. Are you ready? 850

1-3-6. Once again, 8-50-stue-136.

8-5-0-stew-136. Great. Okay, so that's the number. Give us a call. You know, we want to hear from you of your personal food news. You've got to make it good. Your queries. We're ready to answer. You've got to make it good. You're back to giving notes to the callers already. Not everything has changed. You're already telling people that they need to be better. Yes, I am.

A point of order number two.

Okay.

You may have noticed I did not say, let's put 30 minutes on the clock.

Why not?

Because we're going to try to keep it to 30 to 40 minutes.

We will keep it to 30, 40 minutes. I don't like very long podcasts, even though the ringer makes very long podcasts.

But we started doing food news back in the early 2010s, which is such a crazy thing to say, but it's true, in the middle

of our previous reality TV podcast, the right reason. And so we had a timer to make sure we

didn't go on too long. We don't need the timer. And we were always going over anyway. First of all, this is news to me. We did not discuss this in advance. I like the timer. Yes, we did. When? We even debated if we started doing the original food news in the middle of the right reasons or the end. We did it at the end.

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