Oh, hey, everybody. It's your pal, Chris Yeung here. I'm just hanging out in the recipe

club clubhouse dusting off the cobwebs pulling Brian Ford's sourdough starter out of

the deep freezer clearing the shelves of all these expired ashwine seeds and bobly crusts

because recipe club is coming back. That's right. The whole gang's getting back together

again. We're talking about Priya Krishna, Rachel Kong, Brian Ford and John DeBerry. Everybody's

returning to cook with me in that lovely grumpy bear, Dave Chang. And just like last season,

we're still going to be debating the best way to cook the things you want to eat. We're

all making the same recipes and gathering together to debate and bemoan and complain and

whine and ultimately celebrate the things we liked and the things we didn't talk about

what went right, what went wrong. And just generally wonder why Dave Chang cannot follow

instructions. But this season, there's a big change rather than us just picking random

recipes off the internet and cooking them. We want to invite you, our beloved listeners

to join the club and submit your own recipes for consideration. Send us the things that

you want us to cook, things that you've been cooking in your own home, not something

you found online, your own personal family recipes, things that you've concocted, things

that you've been too afraid to show other people. But you think maybe I should show this

to hundreds of millions of strangers. Okay, what do I mean by this? Let's say the featured

ingredient is wild pigeon. We're asking you to send us an email or hit us upon our

discord with your own recipes for wild pigeon, things that are near and dear to your heart,

recipes that you cook for special holidays or when you're trying to impress a loved one

or just feel closer to your family, whatever. Maybe you're like, oh, this is my moment.

I've been perfecting my wild pigeon sashimi for 20 years. Just waiting for a rag tag group

...