"Sister Pie is a bright corner bakery in Detroit’s West Village on the east side of town. Each day, we serve pies, cookies, breakfast, and lunch. The menu at Sister Pie is nontraditional in flavor combinations, rustic in execution, and constantly changing to honor the local agriculture of Michigan. We strive to test the limits of our creativity while challenging and pleasing palates. We make our pie dough by hand daily and most often communally," reads the website.



The Salted Maple Pie is their signature flsvor and feautred in their Sister Pie Cookbook. It's the only year-round flavor, while others like hot cocoa marshmallow pie and champagne chess pie rotate out.



Made with Grade B maple syrup from Imlay City and topped with flaky Maldon sea salt, this pie is their take on the traditional Southern chess pie. It is simple, but super sweet and technically perfect.



Grade: A

The Peppermill is an Abingdon, Virginia, restaurant set in a beautiful 1900s era home with large porch.



The menu features of variety of standard American options, like sandwiches, salads, and entrées that feature pasta, salmon, and chicken.



I ordered the Shrimp Margherita: One-quarter pound of Gulf shrimp sautéed in olive oil with tomatoes, fresh basil, garlic, lemon and cracked black pepper tossed with linguini finished with Parmesan cheese



This healthy portion could have fed two people. The flavors were light and simple, but classic. Fresh tomatoes, and lemon and basil made this dish, feel bright and tasty.



Grade: B

Sean Brock is a well-known Southern and Appalachian chef who focuses on preserving southern foodways and heirloom ingredients.

He has been the chef behind the restaurant Husk, which has "been at the forefront of defining Southern cuisine, celebrating the flavors, traditions, and communities that embody the American South" according to the website.



I have been to the Nashville and Charleston locations, and now, the Savannah location.

"At Husk Savannah, we embrace the vibrant flavors and heirloom ingredients of coastal Georgia in the heart of Savannah’s Landmark Historic District. Sourcing directly from local farmers and the surrounding waterways, our menu pushes the boundaries of the Lowcountry’s rich culinary traditions," reads the website.

"Stepping into Husk Savannah, you will be welcomed by a bright and inviting space that blends modernity with the historic charm of the 1890s building. With an ever-changing menu and commitment to supporting local suppliers, our diverse menu celebrates the region’s bounty at every turn. With an extensive raw bar and seafood program showcasing an array of regional oysters spanning the East Coast, we showcase the most exceptional ingredients at their finest."



I started with a pimiento cheese tartine with HUSK pickles, watermelon radish and arugula. This was a fun and fresh bite. I liked the crunch from the pickles and the creaminess from the cheese. It was a nice blend of both flavors and textures.



For my entrée, I went with Heritage Pork: confit leeks, mojo dragon tongue beans and black garlic. I don't usually order pork, but it was done well and retained moisture well. I liked the boldness of the leeks and garlic to give this dish a punch.



Grade: A

Biggby Coffee (pronounced "big B") is a coffeehouse franchise based in Lansing, Michigan, with over 390 locations throughout the United States.



The drink optiond include everything fron lattes and hot chocolate to tea lattes and sweet foam cold brew.



I ordered a hot chocolate and an asiago bagel with cream cheese. You just can't go wrong. They are simple, but each was done well. A great bite to start the day.



Grade: A

I recently had a layover in Iceland while traveling overseas. While I would have liked to have spent much more time in Iceland, I only had a quick visit to the airport. But I was determined to make the most of my time.



There wasn't much open at the hour I visited, but I did head to the Nordic Deli. The deli had a few sandwiches, meat & cheese snacks and drinks.



I had some honey, mustard and onion, pretzels, as well as a small snack of cheese and fruit. Honestly, it is super simple. But I appreciate the grab & go concept and the freshness. That gave me more time to check out the rest of the art and shops.



Have you been to Iceland? What are the foods you must try?



Grade: A