Tuesday, June 21, 2011

So who are you?

So you may be asking yourself, who is this guy and why do I want to read his blog? Good question. My name is Greg and I am a classically trained chef (Culinary Institute of America 1991). I worked in the restaurant business from the time I was 16 starting as a dish washer and busboy and onto running restaurants. I have worked in every area of a restaurant from bartender and waiter to dishwasher and executive chef.  Over the years, I had to make the decision whether family or my career was more important to me. Family won and I have never regretted the decision.  Although I am not cooking great food every night for paying guests, the joy derived from my family eating great food and the accolades from family and friends is enough to satisfy. Now you may ask, “How hard can it be to feed your family?”. Well, with 7 hungry kids (aren’t they are always hungry), you  soon  learn that good food costs money and you have to find ways to save some here and there. That is where I come in.

                I advocate wholesome, whole foods whenever possible. Organic  is best usually, but can be pricey and the price is not always worth it. Personally, I have become an advocate for traditional foods. Having watched the movies Food Inc. and King Corn and read the book Nourishing Traditions by Sally Fallon, I have become even more aware of the junk that is in our food. Many of the practices in Sally’s book go back to the time before refrigeration and when people had to preserve their food to avoid going bad and making someone sick. You will see some of the recipes that I will include make use of this practice. I bet most people don’t remember a REAL pickled cuke or tasted real whole milk yogurt made in your kitchen.  I have a batch of garlic dills on the kitchen counter right now turning into pickles. I will be lucky to get one myself before the kids devour them.

                The tips and ideas I will present are practical ideas that I use every day in my home and are ones that will work and will save you money (in most cases) and allow you to eat better. I hope you enjoy the blog and please leave any feedback and ideas that will enhance the blog. Thanks for reading and God Bless!


  1. Hey Greg, I look forward to reading your blog. Just yesterday I began to read up on how to make pickles, especially in light of our recent discussion. Might your methods of pickling be a future post? I'm a complete neophyte when it comes to gardening and preserving food, but am eager to learn. Much success on your blog!

  2. Greg, so glad to see you using some of your talents in this way. Making pickles is on my to-do list for the summer. Just finished making homemade tomato sauce and will make ketchup tomorrow! I am looking forward to seeing what you put up here on your blog!


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