In October 2010, we went on a trip to Long Beach, WA by the border with Oregon. In addition to some awesome seafood, we also had the opportunity to go mushroom scavenging with a third generation professional mushroom picker who showed us where to find great mushrooms and which one to harvest. You can see us above with some handsome porcinis!

In January 2016, we took a whole hog butchering class at Fatted Calf in Napa, CA. We got the chance to learn the different parts of the animal, how to butcher them into sections and then into meat cuts like you see at the grocery store. We wrapped up the class by putting together a porchetta with the entire pork belly. It was delicious (sorry vegan friends)!

On December 22nd 2019, we received a huge package from our friend Tom. After opening it, we discovered something was terribly wrong and that gel packs had exploded all over the content =(. So on January 20th 2019, we received a second package with an entire wheel of parmesan cheese as a gift. The smell of cutting open a new wheel of parmesan is amazing. Tom, you are a bit crazy but thank you again!