The grocery store had everything we needed, plus a coastal-Mississippi-right-before-Mardi-Gras culinary cultural tour.

Yours truly is the interviewee in this podcast, and I’m talking about culture, knowledge management and lessons learned.

A brown pelican dictates a conservation haiku.

Cooking and eating are communal activities, and shared memories form very easily when food is involved.

Everything needs a foundation; you can’t just jump into something without laying the groundwork and expect it to work.

Chef Susan Spicer of Bayona did a captivating cooking demonstration at Jazz Fest in 2019.

Conversations with my Dad about the meaning of classic films we watched helped to form my values and view of the world.

A new jazz composition by our Musical Millennial that feels like turning the pages of an old scrapbook you haven’t seen for years, conjuring the haunting, poignant melancholy of memories.

My lost loved ones were in this sky, whispering a gossamer goodbye.

Once quotable sayings from my peeps jump into my verbal repertoire, they hunker down to stay for good. Some are profound, some are practical, some are playful, but they’re all memorable.

Folks, this restaurant is a jewel. If you go to London, go to Com Viet. Just trust me. You’ll get your happy back.

Just around the corner from crowded Covent Garden in London, I found an unexpected peaceful haven, a magical courtyard. I had entered another dimension, Harry Potter-style.

A return to the slopes provided a fierce hunger and Amica’s Pizza in Salida beckoned to us from the street. What a great choice!

The sky over South Park Valley demands a haiku today, the first day of NaHaiWriMo 2020.

Here are a few nostalgic recipes for your Super Bowl snack consideration, from the annals of the Glover Gardens Cookbook.

These Wisconsin women exuded that effortless effervescence of youth when I met them by chance at the Electric Owl in Los Angeles.