Welcome back.

How are you doing, Roth?

It's been so long since we talked.

Yeah, it's great.

I missed you, dude.

Obviously, the holidays aren't the same,

unless you're spending them with Tim Marchman,

just staring into his eyes talking about stuff.

But we made it. We're here.

We've traveled long distances and we've seen our family and we're back just in time

for the... It's actually like...

We recorded this after we recorded two other ones.

Yeah. So all the wild stuff that's been going on.

We're here with you. We're thinking about it

the same way all of you, our listeners are. We're here with you. We're thinking about it the same way all of you,

our listeners are. We are experimenting with the format this week, which I'm really excited about.

We're not going to riff. We're going to reach straight into the fun bag and scrape it out

and see what's in the mind spans and brains of our readers. There's a lot of stuff down there. There's a lot of mineral deposits. There's a lot of, yeah, it smells, I would say, terrible. Goey. Yeah. But. Not a job for two men to do alone. No. So we have Megan. Megan's here. Hi, guys. How are you doing, Megan? I'm great. I've never been on a podcast

with two Marshmen before. It's a real treat and an honor. You do hear it talked about often.

You got to do it. You haven't done it until you've done a Marchman one. That's what they say.

So our concept here was that we're going to discuss food and all the horrible food questions and

takes that readers readers have. Is there anything prefatory you have to say here? General food

...