�������t¶��

On Sunday afternoons, I scatter halved strawberries or blueberries across a parchment-lined baking sheet, drizzle them with honey or maple syrup, and roast them until their edges bubble and the whole kitchen smells like jam.

The pair are seated in a suite, fittingly, at the Four Seasons in Beverly Hills and, for a moment, they shift their focus toward the two jumbo blueberry muffins in front of them.

Some plants, such as blueberries, azaleas and camellias, prefer acidic soils, i.e., soils with a pH below 7.

A handful of blueberries, strawberries or even rhubarb cooked down with bourbon and a touch of chili flake before being strained or puréed makes for a rich, violet-toned sauce that’s both vibrant and unexpected.

Breakfast is oatmeal with fresh blueberries almost every day.