As part of my effort to be more mindful, less wasteful at the end of the growing season, I've made a blackberry sage shrub. Gorgeous color and absolutely delicious. Next project...end of the season green and red tomato sauce.

This year was super funky for crops. Absolutely no fruit on the trees (this time I can't blame the squirrels) but a phenomenal blackberry crop (raspberry crop, not so much but still some pretty ones).

One of my favorite events is #roots2023. Great content, amazing food, and a fun time on the panel with @mooreang, @FoodWriterDiary and @mikekostyo. Thanks to @farmerleejones and the entire team at @CulinaryVegInst.

Finally at EWR, enjoying the hospitality in the Polaris lounge. Beginning my Madrid adventure with a pre-boarding cocktail.

Upscale diners aren't new, but these examples are great in that they preserve the atmosphere of traditional diners while upgrading the food to more modern tastes. restaurant-hospitality.com/t…