Here's what you encounter when you visit the website for Michael Natkin's new book, Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes, based on his blog of the same name: "I Don’t Care if you are a Vegetarian, Omnivore, Carnivore, Vegan, Pescetarian, or Flexitarian!"

And it's true! Whether you're a lifelong vegetarian or just looking to work more meatless meals into your diet, Natkin's refreshing and beautiful recipes are a wonderful place to get started. We spoke with him about how he came to food blogging after a years-long career in computer graphics, what it was like transforming a blog into a book idea, and more. Be sure to check out Herbivoracious (the blog), and find out more about Herbivoracious (the cookbook)!

Do you use the Hotline? If you haven't been lately, you're missing out -- between discussions about porcini mushrooms and wild yeast levain, questions about FOOD52 recipes, and suggestions for making a super chicken-y roast chicken pan gravy, it's a lively place. Here are our top 5 Hotline questions of the week.

We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food.

Today: Nancy Harmon Jenkins shares a day in Tuscany with Supply Chain, from Tuscan Easter to trips to the local food market and cooking at Villa Campestri.

Nancy Harmon Jenkins is a leading authority on Mediterranean cuisine and the author of many books including The Mediterranean Diet Cookbook and Flavors of Tuscany. She leads food tours of Italy, Spain, and Tunisia for the Culinary Institute of America's Worlds of Flavor program, and will be the culinary guide for the 6-Day All-Inclusive Tuscan Retreat at Villa Campestri, a Renaissance estate perched on a hillside overlooking one of Tuscany's most scenic valleys. (Interested in going with a group of friends? Check out our Shop offer!)

Today: Tom takes a long, hard look at his stack of cookbooks.

I used to read a lot of cookbooks. Not in the literary sense; no, I simply read them for the recipes and then tossed them back onto the stack. I feel guilty about this past -- whenever I read a novel I usually skip all the preliminary stuff too. No preface, no foreword, no nothing. I go right to chapter one, or in the case of a cookbook, the first recipe. When one of the first novels I remember reading gave away the story in the first few pages of the foreword, I distinctly remember thinking, "I won't do that again." So it has become habit to just skip to chapter one.