The recipes—written in a clear and easy to follow manner—are varied and interesting. Some I have made—“Mo’s Jeweled Rutabaga-Beet Soup” and “Gingered Tofu in Beet Broth”—both of which were delicious and satisfying, especially on rainy days. Other recipes are on the to-do-ASAP list, such as “Sage-Mint Pesto,” and “Local Seafood Throwdown Bouillabaisse.”There is an enthusiasm in the writing and in the telling of stories, even in the short piece on building community using an old-fashioned Rolodex. Those who refuse to give up this ancient precursor to handheld high-tech address storage devices will find this a particular delight to read…. Food brings people together, as Wild Flavors demonstrates. It is a lesson I learned early, watching my dad plant and tend his large backyard garden—with over-the-fence contributions of neighbors and friends—and seeing his pleasure in bringing his food to other tables, not just his own. My copy of Wild Flavors is already so dog-eared that the book looks like I’ve owned and used it for years. I haven’t—but I intend to.Thank you Sharon, and thank you Didi for such a colorful, delicious, and wholesome addition to our shelves! Get yours today: Wild Flavors book page.