Base Camp Eatery, which is essentially a food court, at Yosemite Valley Lodge offers a Starbucks coffee bar, and serves breakfast, lunch and dinner.



Because they do offer three meals a day, there is a pretty wide variety in the grab and go options that they have available. i'm talking pancakes to hamburgers to chicken teriyaki bowls.



I was here for breakfast, so I opted for a yogurt & granola parfait and breakfast burrito. Both were average on all counts. Satisfactory, but nothing outstanding. The best part? The location.



Grade: C

The Mountain Room is located in the Yosemite Lodge at the national park and boasts striking views of the 2,424 foot high Yosemite Falls.



The menu features steaks, seafood and pastas. The chef’s specialties include local, organic & seasonal preparations including fish and seafood.



I enjoyed a steak with rainbow-colored cauliflower, demi-glace and mashed potatoes. it certainly made for a pretty plate, and the meal itself was standard, but good.



For dessert, I indulged in an ice cream sundae topped with caramel and hot fudge, whipped cream, shaved almonds, and strawberries. I don't think it's possible for this to not taste amazing, but in case you were curious, it did indeed taste amazing.



Grade: A

Most times when I travel, I plot out the very best restaurants I can find along the way. Sometimes, though, the best finds are the unexpected ones. That happens to be the case with Yummy Thai in Merced, California, which I stumbled upon while searching out a quick lunch spot.



Yummy Thai serves up Thai and Laotian food - from larb and pho to tom yum and curry.



I started with a slushy watermelon boba tea, which was great. And then paired with their crab rangoons, which have crab meat, carrot, onion, celery and cream cheese wrapped in crispy wonton. When the inside of the wontons is impossibly creamy and a hint sweet, it's just one of the most delicious foods in the world.



This pad thai was also maybe one of the best I've ever had: pan-fried thin rice noodles with egg, bean sprouts, green onions, tofu and crushed peanuts. So silky and flavorful and crave-able.



Grade: A

The Waterboy is a neighborhood restaurant in Midtown Sacramento that has been cooking delicious food and providing great service since 1996. They feature a seasonal menu, inspired primarily by the beautiful cuisines of northern Italy and southern France. In addition, they offer a diverse wine list and a full bar featuring artisanal cocktails and aperitifs. Rick Mahan is chef-owner of The Waterboy Restaurant. According to the website, "Mahan is passionate about the dining experience. Great food starts with quality ingredients, but a meal is about more than just what’s on the plate—it’s about the moment, the company, and the connections made around the table. From the farmers and purveyors who supply the ingredients to the cooks in the kitchen and the servers on the floor, every part of the process is built on relationships with good people." The menu features a beautiful array of fresh dishes, so Kaitee and I ordered a few for the table to try bites of a bunch of different things. We started with a pickled beet salad with watercress and topped with olives, oranges, grapefruit, avocado, shaved fennel, and a citronette. Interesting & fresh. Then, it was a set of deviled eggs, which are always a favorite of mine. I think they can be a vehicle for creativity. These were pretty straight-forward in a classic style with a little extra briney goodness from the capers. Then, we did a cheese plate, which had four cheeses, toasted bread, crostini and olives. I only wish there was some sort of sauce or dip to make this a bit more dynamic. Finally, it was time for my entree, which was just out-of-this-world. Artichoke-lemon-ricotta agnolotti: fried artichoke hearts, spring greens, tarragon, butter sauce, parmigiano reggiano -- some of my favorite words. This is a dish I still dream of. Perfectly chewing agnolotti. Rich. Just everything I crave in a meal. Grade: A

Here's my latest column for the Charleston Gazette-Mai:

In Appalachia, spring doesn’t just arrive—it creeps in slowly, teasing warm days before pulling back with a late frost.

The mountains drop signals of spring: the first daffodils in fields, birds chirping in the morning and forsythia exploding in golden fire along fencerows.

But the real herald of spring, the one that says winter has finally loosened its grip, is the redbud tree.

Scattered along roadsides and tucked into the edges of forests, redbuds light up the hillsides in a brilliant shade of magenta.

The best part? Those bright little flowers aren’t just pretty—they’re edible.

The Eastern Redbud (Cercis canadensis) tree is native to Appalachia and indigenous peoples have used the flowers, buds and seed pods as a food and medicinal source for centuries.

Redbud is rich in Vitamin C, antioxidants and protein, which made it a nutritious and beneficial addition to a healthy diet. The high Vitamin C content supports immune health, while antioxidants help combat free radicals and reduce inflammation. Additionally, the protein found in redbud flowers can contribute to muscle repair and overall wellness.

The different parts of the redbud each have a mild, sweet and slightly tangy flavor, and a crisp texture. They can be eaten raw, such as in a spring salad, or pickled with vinegar for a dressing. They can be steeped in hot water to create a delicate tea or made into a jelly to enjoy year round.

Tip: Redbud trees don’t have toxic lookalikes, but it’s always important to consult a local foraging expert if you’re not certain. And avoid trees that may have been exposed to pesticides.

Over time, redbud has remained a seasonal delicacy, often foraged by those who carry on the traditions of wildcrafting and herbalism. Today, chefs and home cooks alike unlock redbud’s culinary potential, incorporating it into Appalachian-inspired dishes that celebrate the region’s deep connection to nature. Its presence in modern kitchens reflects a broader revival of foraging and sustainable food traditions that honor Appalachia’s rich cultural and ecological heritage.

Foraging for items like redbud isn’t just a trend in Appalachia; it’s a way of life that has sustained families for generations. The knowledge of what’s edible and what’s not has been passed down through storytelling and lived experience. Appalachians have always known how to make the most of what nature provides, and redbuds are no exception.

It’s fitting, then, that they’ve quietly become part of our food traditions. So, next time you see a redbud tree in full bloom, don’t just admire it—gather a few blossoms and bring them into your kitchen. Add them to a salad, tuck them into biscuits, or try your hand at this simple, beautiful redbud jelly recipe.