I don’t keep a gratitude journal of all of the wonderful and joyous things I experience every day. Tamar Adler does. And her new book, Feast on Your Life: Kitchen Meditations for Every Day, reveals her moments of awe and gratitude in the kitchen. Tamar is the award-winning author of An Everlasting Meal. (She was awarded by both the James Beard Foundation and the International Association of Culinary Professionals.)

She has cooked at Chez Panisse, Farm 255, and Prune. Formerly she was a New York Times Magazine columnist and a contributing editor at Vogue Magazine.

Her newsletter, The Kitchen Shrink, is on Substack.

Worried about the high price of food these days? Many people are feeling the pinch of grocery store prices these days. Carol Ann Kates has written a book , Grocery Shopping Secrets, filled with tips on buying and storing and using that food. The book covers fruits and vegetables and meats and fish and cheese. Everything in the grocery.

I am thrilled that the book has a wonderful index which makes it easy to find the answers to your questions. Listen. It’s on Tip of the Tongue.

This is a reference book that covers so many different foods. It covers seasonal foods all year round.

This is the first episode of an intermittent series about the birth and the development of a new project in Evergreen, Colorado, The Hummingbird Club. The project is the brainchild of Sarah and Josh Hess.

Their project is a new restaurant that serves brunch every day. It will have a lagniappe hour after the brunch service ends and become a refuge for children after school. You can read the creed of The Hummingbird Club below.

Our Creed

We practice the sacred arts of brunch, kindness, and lagniappe. Food that hugs back, a space that says “stay,” and a promise to show up for our kids and creatives.

This episode will introduce Sarah and Josh, allowing them to introduce themselves and their plans. After The Hummingbird Club opens, we’ll revisit them for an update on how their plans are unfolding and how they are adapting.

A work in progress.

Listen. It’s on Tip of the Tongue.