Elizabeth Chambers, founder and CEO of BIRD Bakery, stops by the TODAY kitchen to share two easy recipes: Gingerbread cookies and picadillo dip that will spice up your upcoming holiday festivities.
Ingrid Pollard took pictures of pupils at Tulse Hill School in 1989, shortly before it closed. Luke Chambers takes the winning shot at the trust's Dry Sandford Pit reserve near Abingdon.