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I'm retired now, after years of running small companies, over 20 of them. Not quite all at the same time!
I cook because it is inspiring to create, it is fascinating to learn new techniques, and I'm eager to travel to new cultures by sitting down at the table.
The South is where I grew up. BBQ is a major food group there. I collect recipes that might allow me to recreate the taste without the professional smoker and staying up all night with the pig!
I seek out fresh, farmer's market, farm stand produce, dairy, and meats. Pro's I respect are: Julia Child, Jacques Pepin, Judy Rogers, Lydia Bastianich, Gerald Hirigoyen, and James Beard. It is also fun to browse those old spiral-bound community/association cookbooks like the Baton Rouge, or San Francisco Junior League.