Gardens, Life, Death, and... Food?

The Garden Against Time: In Search of a Common Paradise by Olivia Laing

Garden Wonderland: Create Life-Changing Outdoor Spaces for Beauty, Harvest, Meaning, and Joy by Leslie Bennett and Julie Chai

Dispersals: On Plants, Borders, and Belonging by Jessica J. Lee

A Garden Called Home by Jessica J. Lee & illustrated by Elaine Chen

The Black Bird Oracle by Deborah Harkness

Briefly Perfectly Human by Alua Arthur

The Nameless Restaurant by Tao Wong

Mentioned

The Deep Sea by Neal Agarwal

TED: Why Thinking About Death Helps You Live a Better Life by Alua Arthur

The Lamplighter by Crystal J. Bell

Dive!: The Story of Breathing Underwater by Chris Gall

Tasty: A History of Yummy Experiments by Victoria Grace Elliott

Sam Thayer’s Field Guide to Edible Wild Plants of Eastern and Central North America by Sam Thayer

Titles mentioned in the segment about food in books:

Love and Saffron: A Novel of Friendship, Food and Love by Kim Fay

Lessons in Chemistry by Bonnie Garmus

Arsenic and Adobo by Mia P. Manansala

The Kitchens of the Great Midwest by J. Ryan Stradal

The Lager Queen of Minnesota by J. Ryan Stradal

Saturday Night at the Lakeside Supper Club by J. Ryan Stradal

Delicious: A Novel by Ruth Reichl

Breakfast of Champions: Or, Goodbye Blue Monday by Kurt Vonnegut

Naked Lunch by William S. Burroughs

Consider the Lobster: And Other Essays by David Foster Wallace

Black Cake: A Novel by Charmaine Wilkerson

Chocolat: A Novel by Joanne Harris

Fried Green Tomatoes at the Whistle Stop Café by Fannie Flagg

Everything I Learned, I Learned in a Chinese Restaurant:  A Memoir by Curtis Chin

Crying in H Mart:  A Memoir by Michelle Zauner

A Spoonful of Promises: Stories and Recipes from a Well-Tempered Table by T. Susan Chang

Come On Shore and We Will Kill and Eat You All:  A New Zealand Story by Christina Thompson

Comfort Me with Apples: More Adventures at the Table by Ruth Reichl

French Milk by Lucy Knisley

Eat a Peach: A Memoir by David Chang

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-maker, and Apprentice to a Dante-quoting Butcher in Tuscany by Bill Buford

Cook In A Book Board Book Series by Lotta Nieminen

Boys Don’t Fry by Kimberly Lee