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New Year’s News

Life is a gift. Each moment is precious. And I try to remain in the present. Yet it is fun to look back, including at 50 Favorites 2023 and my first culinary cartoon series, “That Guy!” And as the old year fades and the new one gets underway, it is time to start something(s) new.

In January 2018, I started “Food Finds” reviews, morphing away from my four print columns that were syndicated here. It was a good decision. Rather than building someone else’s print brand, our content became 100 percent our own and has continued to build Birmingham Restaurants brand. After six years it is time for a new review column. Food Finds will be put to bed and be replaced by "5 Favorites." For each dining experience I will feature five dishes, focusing on dishes never reviewed in Food Finds. The new column debuts with MARO.

Another new year change is in the “Birmingham Restaurants Insider” newsletter, which is published monthly on SubStack at This newsletter along with its monthly culinary cartoon in the Giggles section, behind the scenes news in Gabs section, and Gourmet section debuted in September 2023. For 2024, the Gourmet becomes "Goods." Years ago, I also wrote a print column about organic living. It was well received by those who aspired to avoid chemicals and harmful ingredients found in our food, water, medicines, clothing, textiles, and environment. Thus, I will pick up where I left off, right here, writing about “The Good Stuff.” For our first “Goods” feature, Chef Chris Melville shares his recent kitchen purge of seed oils at Dyron’s Lowcountry.

Somethings should never change, such as our "Wine & Dine Weekly" newsletter, which has been published since 2006. We have updated and expanded it several times through the years. And we supplemented it with our Birmingham Restaurants App in 2022 because some people prefer an app to a newsletter.

I look forward to continuing to share my experiences and recommendations with you in 2024. Thank you for reading my work and in doing so supporting this woman owned, local business.

- Jan Walsh

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