Good morning, and welcome to the first Fare Exchange in 2009. Our requests today all came from holiday conversations:

With the economy faltering, comfort foods are expected to be one of the biggest trends of the year, according to Bon Appetit.

TODAY’S STORY AND

IT’S A SHAME that so many restaurants have closed across the nation recently.

The stockings are hung by the chimney, and a pile of presents awaits under the tree.

RESTAURANTS AND other venues around town are throwing New Year’s Eve celebrations. Here are a couple to consider if you’re planning a night on the town:

Fried chicken, french fries and greasy burgers will be taken off the menu at the soon-to-open BlueCross BlueShield of Tennessee cafeteria. In their place will come more healthful options to improve eating habits among employees.

This is the season for sweet things, but we have only one among today’s recipes. But first, as always, the requests.

THE 2009 ADVENTURES

THE OMNI HOTEL at the CNN Center in Atlanta will celebrate the flavors of France through the end of December in a continuation of its popular Flavors of the World series.

From bright red food processors to bold blue cooking utensils to pink pots and pans supporting breast cancer research, kitchens are full of color.

ANNE BRALY: Food-Works has always impressed me.

I WOULD IMAGINE most of you have your Thanksgiving Day meal well under way, but if you’re thinking about eating out, here’s a list of places that will be serving your Turkey Day dinner. Broad Street Grille: In addition to turkey with all the trimmings, the tremendous buffet at this restaurant inside The Chattanoogan will be filled with an iced seafood station, salad bar, antipasto tiers, peppered rainbow trout, Bay scallops, smoked salmon, slow-roasted pork carved to order, frilled petite sirloin and much more, including a number of desserts. Hours: noon-6 p.m. Price: $32.95 adults, $15.95 ages 5-15, free for children under 4. Reservations: 424-3700.

Looking to dress your bird with a new kind of stuffing? There are so many ingredients to add to stuffing that go beyond celery, onion and sage.