I have a true passion and undying love for gastronomy.
I'm a founder of CulinaryCulture, a site devoted to serious and aspiring foodies. I dabble in custom architectural and interior design from time to time. I have a couple of other exciting projects in the works, so stay tuned!

I'm also married to a rather interesting man, who has started companies like Threadless.com.

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  1. On Saturday we bought half a pig with another couple. Jacob and Andy worked hard all day for two days, to get our pig into edible sized pieces. It was a super interesting process, and made me really appreciate the people that do it. Now we have pounds and pounds of fresh pork. Yesterday we made over 30 pounds of homemade smoked sausage. Today I’m brining a pork loin, ham and making salt pork for the weekend. Jacob and I are thinking about having an Oktoberfest party this weekend, so everyone can sample our yummy creations. The sausage is seriously amazing.

    On Saturday we bought half a pig with another couple. Jacob and Andy worked hard all day for two days, to get our pig into edible sized pieces. It was a super interesting process, and made me really appreciate the people that do it.

    Now we have pounds and pounds of fresh pork. Yesterday we made over 30 pounds of homemade smoked sausage. Today I’m brining a pork loin, ham and making salt pork for the weekend.

    Jacob and I are thinking about having an Oktoberfest party this weekend, so everyone can sample our yummy creations. The sausage is seriously amazing.