Yesterday, we submitted our paperwork to the funding sources we’ll be depending on to help us buy the farm we want. I am tingling all over with the thought of it. My emotions are running deep, with what is probably 60% excitement that we’re moving forward, and 40% fear of what we’re getting ourselves into….
Jenn and I are finally trying to buy a farm, which has gotten me thinking quite a bit about risk (no, not the Risk pictured above). Before we decided that we wanted to own and operate a farm, my perspective on risk related to property was limited to a modest mortgage for a house and…
This will not come as a surprise to anyone who knows Jenn and I, but we have a lot of cookbooks. Not a crazy “I need a curator for all of my books” amount, but a lot. And, even less of a surprise, I have a lot of cookbooks about grilling and barbecue. One of…
A few days ago, I wrote an article for the New England Barbecue Society’s newsletter in the National Barbecue News that talks about the time we barbecue competitors put into practicing the craft. It was inspired in part by a comment made by Andy Husbands, the Chef/Owner of Boston’s Tremont 647 (and member of the…
There is a mantra in the food service industry – “work clean.” Put simply, it means that the chef should always work in a clean space – both physically and mentally. But really, it means more than that. In his cookbook “Ruhlman’s Twenty,” Chef and writer Michael Ruhlman starts his book (which I will talk…
Welcome to our new blog! Jenn and I had intentions of starting things off at the beginning of the new year, but as is often the case, life, the universe, and everything got in our way. So here we are now at the end of March with winter slowly releasing its bitter grasp on us. We’ve…