We talk to Heidrun Metzler about her new book, German Heritage Baking: Time- Honored Recipes, Traditional Techniques, and Culinary Secrets.

These recipes are not adaptations of German recipes. These recipes are the real German recipes. They are beautiful and delicious. We talk about her award winning cookbook. Listen! It’s on Tip of the Tongue.

Heirun Metzler lives on a macadamia nut farm in Hawaii. She is a photographer who took her own photos that appear in the book. And she is an avid and accomplished horsewoman. Read more about her and the book on her website.

Heidrun has been baking for decades. She learned from the kitchens of her relatives where she helped with baking in the great traditions of Germany. She moved to the United States in the late 1970s, and she missed the baked goods of her home. That was a great motivator and she shares her recipes in her new book.

Abby Cheshire teachers the culinary arts during the school year. That means teaching knife skills and food safety, among other things. But every summer she becomes a chef on a yacht that travels the oceans. She provisions the galley, plans meals, and prepares meals. And when she isn’t on the yacht, she is traveling on cruises.

She has written a book that reflects her travels called Passport to Flavor: 100 Global Dishes You Can Make Anywhere. Listen, it’s on Tip of the Tongue.

Abby has over 2.5 million followers across platforms. You can find her at @abbyinthegalley.

This is the second installment in our first ever special series. This series is about the joys and tribulations of starting a new business. In this case it is the Hummingbird Club in Evergreen, Colorado. We talk to Sarah and Josh Hess, the co-owners of the club. In Tip of the Tongue Episode 290, the talked to Josh and Sarah about their plans as they moved toward opening. Today’s podcast finds them open and learning and adapting.

They survived a large scale power outage and the difficulties of beginning a new business and introducing New Orleans food concepts to a community where they are foreign ideas. They seem to have survived and are still breathing. They are still excited about their project. You can hear about it. It’s on Tip of the Tongue.

Below is their creed, which I have lifted from their website. . . . .

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.