Stories

It’s been rough around here. Business is of course down 60% but I still can deliver meals, and for that I’m endlessly grateful. Homeschooling three kids is wild. It’s certainly not anything I ever thought…

Maine never leaves you. Twenty-five years after leaving Maine certain things—the gift of the snow day, the red hot dogs, brown bread in a can, and going up to camp are still a part of…

I just finished reading Hotbox: Inside Catering, the Food World’s Riskiest Business by Matt and Ted Lee. I enjoyed it, and could empathize with many of the situations, although never in my wildest dreams would…

Growing up on the east coast in the 80s, the advent of spring was eagerly anticipated after months of snow and below zero weather. The first sign of spring was when the ice and snow…

Micro cuisines will begin to emerge in the marketplace as a way to identify with our history. As the world becomes smaller due to globalization, we try to remember where we came from and what…

Even as a professional chef I find it difficult to get dinner on the table at times. We are all busy. It really takes effort and planning to make family mealtimes work. Days when I’m…

Making deliveries to Mill Valley in the early morning before 7am is a trial and a testament to owning my own business. The drive there is fine. The Golden Gate bridge is majestic and vibrant,…