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What is @michaelstipe doing? I mean he looks BETTER THAN EVER, but he’s fully entered my lane.And 7 people sent me this pic over the last few days! Michael I love you man, let’s start a podcast or something.
BTW my new album is out next month, look for it exclusively at all Sam Goody stores

A buddy came to town so I took him out for a burger. 🍔… more on this soon. Lots of clues here. 🕵🏻‍♂️
Thanks for the exquisite Dirty French @bellecourbakeryandbistro @christopheralannye @gavinkaysen

The stuff that doesn’t make the show might be half the fun.

We’re adding episodes of Wild Game Kitchen to YouTube, so if you missed them the first time around, now’s your chance to follow along.

This show is about cooking wild game the way I love most… outside, over fire, with real technique, great ingredients and a healthy amount of chaos.

But more than anything, it’s just a ridiculously fun show to make. Long days, unpredictable weather, plenty of laughs and the @in2itivecontent crew willing to follow me into some very strange situations.

And stay tuned… Season 6 may be coming sooner than you think.

What do I eat when no one’s watching?

Well, it’s usually a big bowl of noodles. Vietnamese. Thai. Whatever I can throw together with what’s in the fridge. A handful of herbs, some tired vegetables that need saving, maybe a little leftover protein, lots of heat, acid, funk, and comfort.

And having a razor-sharp knife makes all the difference. @shuncutlery has been my go-to for decades… they turn a quick fridge dive into something that actually feels joyful to cook.

That’s the beauty of noodle dishes. They forgive you. They welcome improvisation. And they always seem to hit exactly the right note at the end of a long day.

Want the free recipe? Comment "NOODLES" and I'll DM it to you.

What’s your favorite easy meal?

Happiest of birthdays to this legend. Love you lots @producerweiland

The first asparagus of spring tastes like winter finally got punched in the mouth.

That first batch of spring asparagus changes the entire mood in my kitchen. After months of roots, stews and survival cooking, something green finally shows up with a pulse.

This pasta is bright, savory and just messy enough to feel alive. Blended asparagus stems, spinach, parsley, anchovies, lemon and Parmigiano turn into a sauce that looks like spring exploded in a blender. The asparagus tips stay crisp. The pancetta brings salt and crunch. The toasted breadcrumbs make the whole thing taste like someone’s grandmother knew exactly what she was doing.

A bowl of pasta can become autobiography. This one is part of mine.

Comment "ASPARAGUS" and I'll DM you the recipe

Some pantry meals feel like a compromise. These don’t.

A-Sha Zimm’s is finally here. It’s exactly what I want within arm’s reach when I’m hungry and short on time.

This collaboration with @ashadrynoodle was built around one idea from the beginning: bold flavor, real texture, and pantry staples that pull their weight. Comfort food with standards. Stock your shelves accordingly.

Comment “ASHA” and I’ll send you the link to shop.

What are you trying first?

Your grocery bill is not “bad luck.” It is a system under pressure.

Walk into a grocery store today and you can feel it before you even reach the checkout line. People are swapping items, trading down, stretching meals and quietly doing the math out loud.

Restaurants are feeling it too. Higher ingredient costs, rising labor pressure and softer demand are forcing even strong, long-standing places to make hard decisions just to stay open.

This is not about one product or one season. It is a slow squeeze across the entire system, from farm to table to restaurant floor.

If you want to read more about this, comment "GROCERY" and I'll DM you the article.

Where are you feeling this the most?

Your grocery bill is not “bad luck.” It is a system under pressure.

Walk into a grocery store today and you can feel it before you even reach the checkout line. People are swapping items, trading down, stretching meals and quietly doing the math out loud.

Restaurants are feeling it too. Higher ingredient costs, rising labor pressure and softer demand are forcing even strong, long-standing places to make hard decisions just to stay open.

This is not about one product or one season. It is a slow squeeze across the entire system, from farm to table to restaurant floor.

If you want to read more about this, comment "GROCERY" and I'll DM you the article.

Where are you feeling this the most?

Your grocery bill is not “bad luck.” It is a system under pressure.

Walk into a grocery store today and you can feel it before you even reach the checkout line. People are swapping items, trading down, stretching meals and quietly doing the math out loud.

Restaurants are feeling it too. Higher ingredient costs, rising labor pressure and softer demand are forcing even strong, long-standing places to make hard decisions just to stay open.

This is not about one product or one season. It is a slow squeeze across the entire system, from farm to table to restaurant floor.

If you want to read more about this, comment "GROCERY" and I'll DM you the article.

Where are you feeling this the most?

Your grocery bill is not “bad luck.” It is a system under pressure.

Walk into a grocery store today and you can feel it before you even reach the checkout line. People are swapping items, trading down, stretching meals and quietly doing the math out loud.

Restaurants are feeling it too. Higher ingredient costs, rising labor pressure and softer demand are forcing even strong, long-standing places to make hard decisions just to stay open.

This is not about one product or one season. It is a slow squeeze across the entire system, from farm to table to restaurant floor.

If you want to read more about this, comment "GROCERY" and I'll DM you the article.

Where are you feeling this the most?

Your grocery bill is not “bad luck.” It is a system under pressure.

Walk into a grocery store today and you can feel it before you even reach the checkout line. People are swapping items, trading down, stretching meals and quietly doing the math out loud.

Restaurants are feeling it too. Higher ingredient costs, rising labor pressure and softer demand are forcing even strong, long-standing places to make hard decisions just to stay open.

This is not about one product or one season. It is a slow squeeze across the entire system, from farm to table to restaurant floor.

If you want to read more about this, comment "GROCERY" and I'll DM you the article.

Where are you feeling this the most?

Your grocery bill is not “bad luck.” It is a system under pressure.

Walk into a grocery store today and you can feel it before you even reach the checkout line. People are swapping items, trading down, stretching meals and quietly doing the math out loud.

Restaurants are feeling it too. Higher ingredient costs, rising labor pressure and softer demand are forcing even strong, long-standing places to make hard decisions just to stay open.

This is not about one product or one season. It is a slow squeeze across the entire system, from farm to table to restaurant floor.

If you want to read more about this, comment "GROCERY" and I'll DM you the article.

Where are you feeling this the most?

Your grocery bill is not “bad luck.” It is a system under pressure.

Walk into a grocery store today and you can feel it before you even reach the checkout line. People are swapping items, trading down, stretching meals and quietly doing the math out loud.

Restaurants are feeling it too. Higher ingredient costs, rising labor pressure and softer demand are forcing even strong, long-standing places to make hard decisions just to stay open.

This is not about one product or one season. It is a slow squeeze across the entire system, from farm to table to restaurant floor.

If you want to read more about this, comment "GROCERY" and I'll DM you the article.

Where are you feeling this the most?

Repost from @mn_film_alliance
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It’s the final week of the 2026 Legislative Session! The tax credit changes are a part of the Senate Omnibus Tax Bill, but still have a ways to go to get over the finish line.

This is the time to reach out to your legislators and ask them to support bills HF4668 and SF4634 (link in bio).

Stay tuned for updates this week!

My mother Caren Zimmern and I in 1969.
For some people today is flowers, brunch reservations, bad prosecco and social media tributes written like Hallmark cards. I have to say i am jealous. i never experienced that.

For many people, it is grief and emotional complexity with nowhere to sit down.

Mother’s Day isn’t a national happiness pageant. Life is rarely that tidy. Some mothers are gone. Some children are gone. Some relationships never healed. Some people were raised by women who loved fiercely. Others were raised by women who could not love at all. Some people are desperate to become mothers. Some are trying to survive being one. Some are carrying fresh loss. Some are carrying very old loss that still arrives right on time every May.

Grief changes through the years, It changes altitude. Some years it passes overhead. Some years it sits beside you at the table and eats your lunch.

I miss my own mother’s tiny habits until suddenly they are forgotten. The older I get, the more I understand her humanity. That may be the cruelest part of loss. Wisdom arrives after the person you want to share it with is gone.

Today I’m thinking about everyone for whom this day lands hard.

The motherless.
The estranged.
The exhausted.
The grieving.
The people pretending they are okay because the culture leaves little room for complicated love.

And I’m thinking about my mom. With enormous gratitude. And with the understanding that love does not end when breathing does.

It simply changes its address.

I get this question all the time: where’s the pho? Short answer… there isn’t just one.

There are too many good spots to name them all. That’s the truth. But if you’re asking for a few of my go-tos, here’s a start: Pho Ca Dao. Pho Pasteur. Pho 400. Trieu Chau. All doing it right. All worth your time.

But this isn’t really about a list.

My relationship with this city and a bowl of pho goes deeper than that. Quang’s Deli on Eat Street fed me when I had nothing. No cameras. No crew. Just a guy trying to get through the day and a family who made sure I didn’t go hungry. That kind of generosity stays with you.

Now ask yourself: where do you feel taken care of?

You’ve been putting the wrong sauce on your asparagus.

Everyone reaches for hollandaise. Safe, rich, expected.

But Gribiche? That’s the move. Acid, herbs, capers, cornichons and suddenly, asparagus tastes alive.

And yes, before anyone says anything, I slightly overcooked the eggs in the video. It happens. Kitchens aren’t labs and eggs don’t care about your timeline. The important part is knowing how to recover.

This old-school French sauce never needed reinventing, just someone willing to pay attention. I'm using the @shuncutlery knife to help me glide through my ingredients.

Make it once and you’ll start putting it on everything.

Want the full recipe? Comment "GRIBICHE" and I'll DM it to you.