Welcome to Food News. I'm Juliet Litman.

I'm David Jacoby.

I'm going to try to not hit my head on the microphone today.

The funniest part.

Who knows how that's going to go.

If you want to talk to us about me hitting my head on the microphone or anything,

but ideally about your own personal food news, give us a call at 850-2-136. I'm going to put that in my Instagram bio, and I wonder if people would call me thinking it's my actual number. I'm just going to put it there and see what happens. Okay. Our part back. Also, follow us on, subscribe to us on YouTube and subscribe to your podcast and Spotify and everything.

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Um, all right. Let's get into today's stories. I'm pretty excited about them. This first one is a long reported piece from the New York Times by Pete Wells about something that has become ubiquitous in the streets of America,

particularly New York City, macha.

When did you first get exposed to macha?

I was going to ask you something very general like that as well.

Like the word macha, I feel like at like a Japanese restaurant, like a macha dessert.

And I think that I never really knew the difference between matcha and green tea.

Do you think you know the difference?

After reading this article, I do.

But it was in the Grantland days in Los Angeles around 2012-13.

Macha shop started opening.

Joey started really getting into matcha.

I think it was like a lower caffeine. Yes. I don't know why caffeine is bad, so I still has never fully been explained to me other than like it ramps you up. You have a high tolerance. I think people that have a lower tolerance of caffeine can get very jittery. Oh, okay, well, that's not my issue. Yeah, my other. If I don't have it, I might be jittery.

It might be like, it might be like a nightmare.

Anyway, matcha is everywhere.

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