Tracy is an avid cook and photographer who spends a lot of time in the kitchen cooking and developing recipes for blog Shutterbean, and for her young son Cooper. When she was expecting Cooper she and her husband decided to make over their kitchen. The result is a sparkling, glamorous kitchen that is also the heart of their home.

• Read the full post at The Kitchn

Sometimes doing the right thing is just a matter of being aware of what’s going on around you — especially when it comes to the fish we like to eat. We gave up eating farmed-raised salmon years ago when we learned about issues like escapement, pollution and sea lice infestation. Now, we think of salmon as a special-occasion meal instead. That’s why we were disappointed to hear the news this spring, that for the second year in a row the commercial salmon fishery off the coast of California and parts of Oregon was closed because stocks had collapsed. The reasons are complex but scientists point to loss of habitat, loss of diversity among salmon stocks and the intricate local water systems that aren’t exactly salmon-friendly...