Welcome to the Eat That's Not That Podcast. I'm John Hammond and Megan Murphy is getting a much needed episode off this week.

So hopefully you don't mind listening to me carry on.

Megan will most certainly be back.

She's probably still recovering from her wonderful trip to the Charleston Food and Wine Festival.

I'm sure we will hear

all about that in a future episode. But also, not to replace, of course, Megan, because we couldn't

do that for an episode. But I do want to introduce some exciting news. We have a brand new way for you

to contact us set up, and it's an email address, podcast at eat this.com.

And we set this up because we really want to hear from you. We want to hear from you about

the food choices that are on your mind, what you think about the program, what you'd like to

hear more on the program, probably more Megan, of course. Unfortunately, that's not going to happen this week.

But really, you know, we want to make this as engaging and as interesting as possible for all

of our valued listeners and all of you who are subscribing and following us along every week.

And if you're not subscribing, please do and make sure that you

get this steady stream of great food tips and insights in your, in your podcast device every week,

whether that's Apple Podcasts or Spotify, wherever you might listen to us. We want to make sure that

we're delivering everything that you need. So again, that email address is podcast at eat this.com,

and we hope that we will hear from you very soon.

And maybe we'll share your emails and your questions right here on a future episode. So stay tuned.

Now, in the meantime, I want to talk about this week's episode because it is something that is

certainly very near and dear to my heart. It's a food that I eat almost

literally every day. And it's one of those foods that I'm sure if you are like me, you wrestle

...