- Want to know how they milk salmon for caviar? Huck has your back … “The roe is glorious, but it’s all very intimate and revealing. I feel like I should have bought her dinner first. Or a drink at the very least.”

- Do read Max on the Georgian wine makers coming to Rootstock Sydney. I loved this from John of Pheasant's Tears: “In Georgia, wine isn’t commercial plonk,” he told me during one of his previous visits. “It is culture itself. People don’t sip wine for its own sake; it is an integral part of the meal. There are many toasts, some with horns, some with drinking bowls, you talk about love, you talk about your mother, you talk about your ancestors, you talk about your relationship with the earth, you talk about religion — it’s this whole ritual in which wine is not a beverage, wine is a sacred elixir. So for me, as an artist, Georgian wines made sense.” Rootstock Sydney is next weekend. You really should be there if you can. It’s most excellent.

- And here’s one I’ve been banging on about for a bit. Jay Rainer wrote this article on the cost of food (and how it’s fuelling a culture of underpaid restaurant staff). “Yes, there are people getting rich from restaurants. They’re usually the venture capitalists behind the dreary high-street chains, which use economies of scale to keep costs low. As to the rest, it’s a struggle. The middle classes will rally to the cause of low-paid workers in a sports merchandise warehouse but when it comes to the exploited ranks cooking their dinner they moan endlessly about price.” Yep. He references this article in GQ penned by Dave Chang. I missed it. It’s good. And guess what? Chang also thinks “food” should be more expensive (“I put “food” in quotes because every tiny part of a restaurant is in the cost of that dish, from dripping faucets to broken plates.”)

- While we don’t make money, we’re generally a pretty generous bunch. And so you may want to check out this crowd funded campaign from The Big Feed.

- Finally, Danny Meyer wrote a rather lovely letter to his staff post Trump's election last week - "Enlightened Hospitality works and over the course of our company’s history, whenever we have been tested by challenges, whenever our world has been rocked, and times are uncertain - we have turned to what we know and do best: first taking care of ourselves, so that we can do a remarkable job at taking care of others. I’m holding myself accountable to that, and need you to do the same. And that begins with listening." It reminded me how important hospitality is. For everything. For everyone. Always.