@tbos42 141834 wrote:

Thanks. I am a chef. I have worked with food all of my life and am passionate about crop and seafood sustainability and supporting local farmers to maintain the ingredients (seeds and heirloom vegetables) that might not be around in the future.

Quote Originally Posted by tbos42 View Post

Great stuff!

@tbos42 141046 wrote:

The veggies will run into my shoulder with my secret but rarely enjoyed obsession, a ribeye steak (being cut by a cleaver). Mike does has good chroming technique and we are working on a reflection concept for the cleaver. I am enjoying the progress so far:).

I like the cleaver cutting idea. I have my grandfather’s cleaver. I…[Read more]

@tbos42 141046 wrote:

Thanks, man. Funny, I just started incorporating Kohlrabi in my diet about a month ago, with quinoa, and apples or pears as a side. I love the purple with the veins running through the leaf or the whole plant with its strange clusters, but rainbow chard got the nod due to the different colors. I have started to get heavy on…

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