We've served up a lot lately.

Like a chance to join the Michelin-awarded LUNCH menu for a night.

Or hearing Lane Zirlott, owner of Murder Point Oysters, answer the one question no reporter had ever asked.

Or standing behind the waterfall with Raven Humphrey.

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Thanksgiving turkey tastes better on Friday, so we thought we'd offer up a few of our recent stories again. Maybe you missed them. Maybe you want to double-dip.

Then, before we say goodbye, we have a favor to ask.

But first ...

Traveling to Bayou La Batre in lower Alabama, we told a two-part story on Southern oyster farming and the remarkable Lane Zirlott and Murder Point Oysters.

These are some of our favorite stories: connecting one menu item to the farm and farmer behind it.

Murder Point's can be found at the top of the Easy Bistro raw bar menu.

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Here's the thread that connects Chattanooga to millions of hard-working oysters in the Mobile Bay.

Part one can be found here.

Part two, here.  

Plus, a podcast interview with Lane Zirlott.

Before that, we traveled to Pikeville to spend the morning with Ethan Loyd. We got a delight: we also spent the morning with his family, and quickly we realized this story was as much about family as it was farming.

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Need a reassuring reminding of the presence of bedrock good folks? Just meet the Loyds.

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You can also find them on our new Food as a Verb Farm Map, which locates all the farms we've visited over three years.

Then, some stunning news: Pilgrim's on Broad Street announced it's closing. We responded with questions no other media was asking.

What does it mean when a major downtown employer shuts its doors?

And what type of spiritual and ehtical remediation is needed on land that's slaughtered millions upon millions of animals for decades?

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Then, we announced a dinner unlike any other: an invitation to a most special Michelin Potluck at LUNCH, where your backyard produce is prepared by the supremely talented Chef Mallory Grimm.

Imagine it: the food you grow becomes a menu item at a Michelin-awarded restaurant!

Info and tickets can be found here.

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Plus, because we loved it so much, here's a throwback: our roadtrip story with the beloved Raven Humphrey back home to Rhea County, Tennessee.

Now, would you do something for us?

Share this with your friends, families and folks you think would enjoy our work.

Encourage them to Subscribe to Food as a Verb and The Table.

The Table is like our fan club. We've published over 300 stories in the last three years, never once adding a paywall or asking readers for money.

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We could use your help. The more you support us — subscriptions, word-of-mouth, feedback, and, again, subscriptions — the more you help this community of farmers, chefs and storytellers and, well, you.

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Next week, a little vacation for us.

See you in August.

With love,

Sarah, Alex and David

Story ideas, questions, feedback? Interested in partnering with us? Email: david@foodasaverb.com

This story is 100% human generated; no AI chatbot was used in the creation of this content.

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