I was always into playing outside as a kid; being outdoors is just a part of who I am. I owe this to both my parents, who exposed me to hunting and fishing at a young age.
I'd love to hang out with sheep farmers in New Zealand for a week.
I'm a big archery person. I grew up shooting bows. Some people play golf, I do this.
I've always had a deep connection with the ocean, and could never see myself landlocked.
I feel most people are so disconnected from their food - I try to not be one of those people.
There's a real connection and respect between you and the food that you have to hunt and gather yourself.
There's a new holiday tradition in my life, and it comes with an open door policy. Starting at 11 a.m. on Christmas Day, friends, family, whoever, is welcome to swing on through my place - I'll be cooking and drinking from morning till night.
Not only does a good knife make cooking easier, but it makes it safer too. An 8-inch is the sweet spot when it comes to the perfect everyday size.
People love salmon - but not all salmon is created equal. Farmed fish can be fed yucky things, with harmful side effects to both the fish themselves and to the waters they call home.
Nice olive oil is fairly easy to find at your standard grocery store, but there are fewer options of nice vinegars.
Whether you're pulling inspiration from restaurants, or simply tweaking the dishes you already like, it's important to change up your rotation, even if it's only every once in a while.
I use my non-stick pans as very specific tools. They're my egg pans. They live by themselves, in a cabinet. They go in their own home. They will never get scratched.
Use a rubber spatula when you make eggs. Maybe a wooden spoon.
More kids should churn butter. That's how it was in the old days.
The butter churning process can get really messy, and having cream all over your kitchen isn't the best thing, especially if you're not the most thorough cleaner.
I live in a second-floor apartment. So when I'm grilling in the backyard, I want everything in one place.
I grew up in the northernmost parts of New Jersey, known more for lush forests and old farmland than industrial wastelands and fist pumping.
I grew up and fell out of love with hunting, though I still appreciate the meats I grew up eating: braised rabbit, pheasant jambalaya, snapping turtle soup, and venison backstrap with eggs.
I was once fortunate enough to live close to a strawberry farm, and I'd always get excited to drive past it on my way to and from work. Every day, I'd roll down the windows and take in that sweet, almost candy-like smell that was so strong it filled the whole area, including my car.
The benefits of letting produce finish on their plant, in its natural environment, is undeniable.
