Melissa Hamilton

Hamilton is the chef/owner of Prune, an intimately idiosyncratic restaurant in New York City. She and her book have been mentioned in the same garlic-scented breath as Anthony Bourdain, and it's understandable why. Her story of love, family and other miscellaneous crimes is as raw, honest and gutsy as any Kitchen Confidential, but the telling in Blood, Bones & Butter isn't laced with testosterone-driven kitchen horror shows. It's more about the hunger that drives a person's coming of age, one that just happens to be fueled by a life in the arduous arena of restaurant work.

She will read from and sign copies of Blood, Bones & Butter on Monday, January 30, at 7 p.m. at Left Bank Books' downtown St. Louis store (321 North Tenth Street; 314-436-3049).

In the frontispiece of Blood, Bones & Butter, there's an illustration of a bloody asparagus on a paper towel. What's the story with that?

Oh, I have a cutting on my arm -- you know, it's one of the "body modification" arts if you want to call it that--

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This holiday season, Whole Foods, Schnucks and Dierbergs plan on contributing to area charities. All they need is a little assistance from you.

Mabel Suen

Yesterday, Daily RFT published an interview with Smith, where she discussed awkward conversations with Mom, gold-digging whores and farming:

Maybe it's the farmer blood in me -- maybe that's it. But I fucking like making salsa. I like being home. I like cooking. The garden here in our back yard is a huge freaking deal. There are other things that are becoming more important.

Check out the full interview here.