Field Notes
From the Kitchen
From the Kitchen
and the Canyon.
Notes on method, place, and what it takes to make things worth keeping. Written from twenty-five years in professional kitchens and a life spent close to the land in Nampa, Idaho.
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Elk. Juniper. And the Way A Memory Tastes.
The taste of elk, the scent of juniper, and the lessons my father left behind. I remember the first time I tasted elk not on a plate, but in a moment. It was late November in the high country — where the air thins, the sky opens wide, and time feels slower, heavier....
The Drop
If the writing landed,
If the writing landed,
the products will too.
Everything made the same way — from scratch, in a real kitchen, when the season says it's time. Get on the list and hear first when a batch is ready.