— Terri Baker

Oh, you know, our tastes are things that we acquire, so I like it just plain and, um, you can cook it either with a, with an air popper or you can put it in a brown paper bag and you can put it in the microwave. And in that case, I cook it for a couple of seconds extra so that, um, it doesn't burn, but it has like a little, you know, kind of burny thing to it. Um, the, it is hard for things to, um, stick to spices. So, uh, I mean, to stick to popcorn rather. So I, I am gonna say that nutritional yeast for me has worked, but if you don't like nutritional yeast, you might want to, um, experiment with other spices like maybe some chili powder or, um, a lot of people are loving the, uh, trader Joe's, everything bagel seasoning. And, uh, by the way, uh, even though it has salt in it, a teaspoon of that has 80 milligrams of sodium in it. So in terms of giving you that salty flavor that you like, I think, uh, using a teaspoon of that would be really, really delicious in terms of having it stick. I know a lot of people who will gently spray, um, one or two squirts of a vegetable broth and then cover it with everything bagel and go on their merry way. Um, popcorn is good for you if it's cooked in oil and all of that other kind of stuff. I also wanna say, um, formerly known as Engine Two, plant Strong has a really delicious, uh, microwave popcorn. That is the best I've ever had.