- Shaw Island US-WA
- [email protected]
As host of The Gastrocast I front the mission of The Kitchen Garden Network--to provided a wide range of quality information on food, farming, and the politics of what we eat. At The Kitchen Garden Network, we believe that escalating interference by government, including increasing levels of legislation and regulation present a major roadblock to achieving a safe, healthy, locally supported and sustainable food supply system.
Current policies favor large-scale industrial agri-businesses. Chemical and drug use in the production of crops and the raising of livestock are at startling high levels. At the same time, labeling issues, supply concerns and many other vital food-supply issues are being controlled or influenced by powerful and wealthy lobbies. In each episode of The Gastrocast--either audio or video--you can learn how to more effectively grow, shop, source and cook what you eat. Along the way we touch on the intersection of food, farming and politics.
For the past almost 5 years I have singlehandedly recorded, hosted and produced this popular Internet show. You can listen to an episode of the show here.
I oversee the daily operations of my small company, which is dedicated to providing quality food and service in private dinning and public catering situations. I work both as head chef and sole operator, at times, overseeing staff, as necessary, for functions. I am solely responsible for promoting and securing all sales, and handling all copy, advertising and web-design.
In addition, the headquarters of The Kitchen Garden Company are set on a small farm. We raise much of the produce we use, as well as chickens for eggs and meat, rabbits for meat, ducks, beef cattle, dairy cattle, and hogs, which we sell.
I have also provided consulting work to companies in the US and UK on gardening, cooking & kitchen design. As well, The Kitchen Garden Company promotes and provides information about agriculture, composting, and food production.
See my posts at:
The Kitchen Garden Company -- My work site including experiments in composting, gardening & cooking
The Kitchen Garden Network -- My main site for all things Food, Farming & the Politics of what we eat.
The Accidental Agrarian -- A little about my agrarian pursuits
The Gastrocast -- The episodes of The Gastrocast, The cooking show about food, farming and the politics of what we eat.
As Private Chef I helped to create private dining experiences in clients homes for 2 to 20 guests per dinner. I was in charge of all marketing, sales, purchasing and execution of events and dinners. I also prepared and executed several public dinners for charity on behalf of my clients.
I worked my way up in the ranks of this company from laborer to Foreman and eventually Supervisor in a matter of years. It became my responsibility to coordinate construction projects and oversee crew and subcontractors while providing a daily presence on job sites. I helped maintain corporate quality standards and lead by example. I was also my remit to provide communication between client, architect and contractors in the high-end custom home market.
As an intern at this Grade A raw milk dairy I had to milk the cows twice a day, clean and maintain the barns and dairy room and look after the livestock. In addition I used the tractors and equipment to bring in hay, and work in other areas of the farm.
The Ballymaloe Cookery School is an intensive culinary training program set on the grounds of an organic farm. Training includes restaurant internships, working at the school's farmers' market stall and work in the glasshouses. During my time at the school I also held down a job at a local restaurant as Sous Chef.
I initially attended UCONN to take a pre-veterinary course of studies. Along the way I learned the job prospects in Veterinary Science were not good for my graduating class. As I was both working and attending classes I decided I should switch majors and get a broader degree, which would serve me better in the long run. I successfully completed two degrees--a full BA in Literature and a full BA in Philosophy. I began masters work in UCONN's Mediaeval Studies program before I moved on.
I spent a semester's study abroad learning about Irish culture, literature & arts.
I was a day student at this private school during my final year in high school. I lived with British family for an expansive, culturally rich eight months. This was my second time outside the US and it allowed me to travel to Europe and the rest of the UK and expand my horizons.
My goal is to empower others to understand food and agriculture as fully as possible, by sharing my passion and experience in both fields. To create an even more enriching experience for my students, I envision an on-farm education center where people can come to spend time learning how to cook (from the basics to more proficient skills) better, seasonally and with local ingredients sourced right from the farm itself. In addition, the center would provide background in farming practices, animal husbandry and diverse means of food-production.
I love seeing the look in people's eyes when they "get it"--whether it is seeing chickens grazing an orchard while they collect still warm eggs, or by helping me move pigs through the woods to a new paddock, or through learning a new way to prepare their favorite dish using ingredients they've helped harvest themselves for the first time. When we take part in something so essential as feeding ourselves, our family, or our friends from the very beginning--from planting the seeds that will become the salad greens we harvest to make a salad to share--we become more fully realized individuals.
Food, tradition, life and health are intricately tied together, despite modern life's desperate attempts to compartmentalize each aspect. It is my desire to encourage people to seek bringing these things back into a totality, integrating these concepts, by giving them the necessary skills to carry on living a more wholesome, interconnected life.
I am interested in: