So after sort of whipping her way through the culinary world, she just continued to extend her reach and her fingerprint by entering the literary space, which I mean the book club members, as you know, she’s a beautiful writer, an incredible writer. And the winner of the 2018 Outstanding Chef Award, which is a really monumental accomplishment. Also, Gabrielle just happens to be a James Beard Award winner, no big deal. And I love to hear her talk about that and how that parlayed forward to her entire career. She foraged in the garden, nothing ever went to waste. And so her relationship with food while she was growing up was probably different than most of ours. In that the combination of growing up with her mom’s French roots plus being sort of in a spare, sparse financial environment in her family means they didn’t waste anything, which of course has served her so well ever since. She lives in New York City and she tells us in her book that her roots in food and cooking were very heavily influenced by her mother’s French origins, which we talk about a little bit too, which gave her a really interesting food sensibility and a broader palette, and even an economy around food. She’s an author, she’s a restaurant owner. If you’ve just been under a rock this month, Gabrielle Hamilton, of course, she’s a chef. She’s so funny and smart and wise and genuine. I’m so happy to tell you that she is just even better than I’d hoped. And I love her and getting to meet her today was a fangirl moment. I mean, it’s the best of all the worlds and I love it. And then all this food and imagery of course, the parts of Italy are just to not be out done. And so it’s this perfect combination of a beautiful, complicated, romantic, complex story. She is as brilliant a writer as she is a chef. So I have said this, but I have probably read Blood, Bones & Butter 10 times. So I think it’s pretty safe to say we all very much enjoyed July’s pick, which was Blood, Bones & Butter by Gabrielle Hamilton. Really interesting thoughts around this one.

I loved seeing your conversations and joining your conversations. There’s just a ton of robust conversation around this month’s pick, which I really thought there would be. So, all right, book clubbers, this month, like all months, you turned up in the chat feed for this one.

And if you are listening to this on a regular For The Love Podcast feed, welcome, you are getting a little sneak peek into everything awesome at the Jen Hatmaker Book Club, which we would love to have you be a part of you can join us at. Welcome back to the Jen Hatmaker Book Club podcast.

Blood bones butter