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….
I arrived Friday morning a few minutes late. I promised to be there at 7 am for the first deliveries, but I hit traffic and the trailers were lined up. The first one had already been emptied and that beef producer was staying around to help unload some of the cattle coming behind. An annual…
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…
The time has come where Chris and I are moving forward on finding our new farm. We aren’t sure how that’s going to end up, but it means that we are now actively looking. The first one, naturally, was the farm that initiated this major change in our lives starting two years ago. It’s finally…
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…