A Piece of My Mind - March
On the Road, In the Garden, and Around the Table
Welcome to the Michelle Seguin MD newsletter! I’m Dr. Michelle, and I’m grateful you’re here as part of our growing community of nearly 900 readers across 47 states and 30 countries. This week, we’re wrapping up our third month of the Savor the Seasons Cookbook Club! As we step into April, I’m excited to share our next cookbook pick to welcome spring’s arrival!
Hello friends,
I’m writing to you from the road this week, soaking in the shift of seasons as we take a much-needed spring break trip. Along the way, I stumbled upon a beautiful monarch butterfly exhibit—an unexpected yet timely reminder of emergence, transformation, and the beauty of seasonal shifts. Just as the monarchs break free from their chrysalises, we too are stepping into a season of renewal, shedding the weight of winter and welcoming the lightness of spring. Traveling always reminds me of the importance of slowing down, observing the world outside my usual routines, and embracing the adventure of new places, flavors, and rhythms.
With gratitude,
Dr. Michelle
A Piece of My Mind
Welcome to this space, where I share quick updates on what I’m learning, doing, and loving as we close out each month together. As the newsletter has evolved, this section has become a reader favorite—a playful nod to the beloved JAMA series, which explores the joys, challenges, and hidden truths of practicing medicine. While inspired by those stories, my version leans into the lighter side, celebrating the small, meaningful moments and practices that shape our everyday lives.
What I’m Packing
I put the question out to you all: What are your go-to travel snacks? And you delivered! From homemade granola bars to nourishing protein-packed bites, your ideas were both inspiring and practical. Here are some standout contributions from our conversation:
- – Japanese rice crackers with nori wrapped around their waists, perfect for car snacking.
- – Pistachios in the shell, packets of olives, Triscuits with goat cheese, Medjool dates stuffed with almond butter, and dark chocolate bars. Plus, a thermos of green tea (or Bengal spice tea for the kids).
- – Small bags of cashews and almonds mixed with chocolate bits like a trail mix, sausages on a toothpick, cheese sandwich squares, and kettle popcorn.
- – Blueberry muffins and a breakfast-friendly cookie packed with dried fruit and nuts, great for kids who like to graze.
- – Sweet and salty nuts (or sweet, salty, and spicy nuts depending on preference) and homemade granola.
- – Coconut date bars made with a base of dates and almonds, topped with coconut and condensed coconut milk, then finished with dark chocolate.
- – Carrot sticks and taralli, the small Italian donut-shaped olive oil crackers—especially good for tummies prone to motion sickness.
- – Piemontese Tuna-Stuffed Mini Peppers and a nut mix with almonds, walnuts, peanuts, dried cherries, dried cranberries, and dark chocolate bits.
If you missed the original thread in the Substack app, you can check out the full discussion here for even more ideas. I love seeing how we collectively nourish ourselves while on the move!
What I’m Reading
I packed Praisesong for the Kitchen Ghosts for this trip, and it’s been the perfect travel companion through Appalachia as the redbuds begin to bloom. There’s something about reading a book rooted in food, memory, and heritage while on the road that makes it even more immersive. It has me reflecting on how kitchen ghosts, ancestral gardens, and treasured family recipes connect us across generations. The meals we make and share aren’t just about nourishment—they’re stories, memories, and threads that weave us to those who came before us.
What I’m Noticing
The Merlin Bird App has become one of my favorite tools, both at home and on the road. I love tracking different species in my travel logbook, noting the birdsongs that shape each place. Whether pausing on a bike path in the maritime forest or standing at the edge of the marsh, I let nature’s own music wash over me. The sheer biodiversity of this ecosystem never ceases to amaze me.
What I’m Planning
This year’s garden! After our recent seed swap event, a few of you reached out asking about my favorite sources. Outside of our local seed library, I often order from:
Seed Savers Exchange - A nonprofit dedicated to preserving heirloom seeds and promoting biodiversity through seed sharing.
MIgardener - A family-run, Michigan-based company offering affordable, high-quality, non-GMO seeds with a focus on home gardening.
Pinetree Garden Seeds - A go-to for diverse, small-seeded packets, perfect for gardeners looking to try new varieties.
Fruition Seeds - Specializing in organic, regionally adapted seeds designed to thrive in short-season climates.
Sow True Seeds - A North Carolina-based company providing open-pollinated, heirloom, and organic seeds with an emphasis on sustainability.
They each offer unique, high-quality, mostly heirloom seeds for the season ahead. Looking forward to seed starting when we get back!
What I’m Excited About
The evolution of this newsletter and a special announcement coming next week! New offerings are coming in April to celebrate my two-year Substack anniversary, and I can’t wait to share them with you.
What a wonderful month of seasonal cooking in our Savor the Seasons Cookbook Club! March’s feature, Salad Seasons by Sheela Prakash, has invited us to rethink salads beyond the side dish—embracing bold flavors, hearty textures, and fresh, seasonal ingredients that shine on their own.
**Reader Feature**
Thank you to Jennifer for sharing this month!
Here’s what she had to say about her experience with the book Salad Seasons:
“This is such a beautiful and inspiring cookbook. I wanted to bring a salad to our book club and so many recipes jumped off the page. I photographed a bunch of ingredient lists and headed to the store, still uncertain about which I would make.
Based on my time available and ease of preparation, not to mention my tastebuds, I made the Cacio e Pepe Shaved Brussels Sprouts. It’s delicious and I will definitely make it again.”
Jennifer, I absolutely love how you allowed the ingredients to guide your decision—what a beautiful way to approach cooking! Salad Seasons really does make it easy to feel inspired, doesn’t it? Thank you for sharing your experience, and I hope this salad becomes a favorite in your kitchen for seasons to come.
I’ll continue sharing reader features at the end of each month to celebrate the creativity and connection within our Savor the Seasons Cookbook Club community. I’d love to hear how you’re bringing each month’s cookbook to life in your kitchen—keep sharing your photos, reflections, or creative twists on the recipes. Your stories are what make this community so special!
Here’s what we will be cooking from next month…
April 2025
Cookbook: One: Pot, Pan, Planet by
With Earth Day around the corner, I wanted to highlight a book that celebrates sustainable, low-waste cooking. Our April cookbook club pick is One: Pot, Pan, Planet by Anna Jones. This book is a beautiful ode to simple, flavorful meals made with sustainability in mind. Expect plenty of vibrant, vegetable-forward recipes, along with tips on reducing food waste and making the most of what’s in your kitchen.
In Closing
As we step into April, may we welcome the renewal that comes with the season—longer days, budding greens, and the gentle return of warmth. It’s a time for fresh inspiration, new beginnings, and deeper nourishment. Whether through time in nature, seasonal meals, or quiet moments of reflection, may this month bring you joy and connection in ways both big and small.
With love and care,
Dr. Michelle
Physician, Gardener, Home Cook, and Forever Curious
P.S. If this newsletter resonated with you, consider liking it and sharing it with a friend. Our growing community is a space for slow living, nourishing meals, and deep connection—including our Savor the Seasons Cookbook Club, where we cook and learn together through the lens of seasonal eating. Thank you for being here—your presence means so much to me.
Here are my most recent Substack sharings:
Savor the Seasons Cookbook Club #3 - Salad Seasons by Sheela Prakash
Growing Together - How Dietary Diversity Strengthens Our Health & Communities
I’m so thrilled to learn about all these sources for heirloom seeds and thanks for the snack inspiration- that should keep us all well fueled