Abby Cheshire teachers the culinary arts during the school year. That means teaching knife skills and food safety, among other things. But every summer she becomes a chef on a yacht that travels the oceans. She provisions the galley, plans meals, and prepares meals. And when she isn’t on the yacht, she is traveling on cruises.

She has written a book that reflects her travels called Passport to Flavor: 100 Global Dishes You Can Make Anywhere. Listen, it’s on Tip of the Tongue.

Abby has over 2.5 million followers across platforms. You can find her at @abbyinthegalley.

Do you have a food or drink item that you make for friends? Does everyone welcome it and encourage you, by suggesting that you bottle or package the product and sell it? Are your lured into fantasies about doing just that?

Shawn Ledet of Cajun Smoke Seasoning has acted on those fantasies. He tells us about his journey and about his products. Listen. It’s on Tip of the Tongue.

Luciena and Shawn Ledet

The company has been active since 2016 and now has several products beyond its first spice blend. I like that fact that it is low sodium.

We talk about the journey from farmer’s markets to Walmart Marketplace. We discuss the realities of starting, the time and resources that it takes. We even talk about the learning curve of having to do everything yourself. But Shawn is committed.

Like quail? We talk to Brittney Miller of Manchester Farms about their healthy and delicious quail.Brittney’s story involves quail from the time she was a little girl. Now she runs the farm, develops products, and thinks ahead to the future.

We talk to her today. Listen. It’s on Tip of the Tongue.

They sell quail products including quail eggs.

Here is a recipe for Deviled Quail Eggs from their website:

Deviled Quail Eggs w Coconut Oil Recipe

Ingredients

Ingredients

* 6 quail eggs

* 1/2 teaspoon coconut vinegar

* 1/4 teaspoon favorite mustard Salt & Pepper to taste

* Cut chives to garnish

Instructions

Instructions

* Boil eggs with vinegar water for 4 minutes.

* Place boiled eggs in ice bath for 5 minutes and peel.

* Slice eggs and separate yolk and whites.

* Mix yolk, coconut vinegar, mustard, and salt and pepper.

* Add mixture to piping bag (or plastic bag with cut tip) and fill eggs.

* Add slice of chive to each egg for garnish.

Like quail, but don’t want the trouble of dressing them, try the frozen quail prepared by Manchester Farms.