After a number of years of requests/suggestion, I ran a series of workshops through the 2012 food season. Truth be told, as successful as they’d been, I couldn’t commit to a full schedule of teaching, nor was I inclined to. Enter Chad Moss – an unlikely mix of chef/culinary instructor/hunter/forager/preserver/friend, who happened to be between gigs. It quickly became apparent that it’d be a good idea to team up and start a company that focused on teaching folks cool food skills they could use at home – things like butchery, preserving, growing stuff, making things really sharp, and making booze. Turns out it was a great idea. Shovel & Fork has a rapidly growing crew of instructors in an expanding number of cities. Pretty proud of this gig. It’s created a mechanism for excavating the food-skills talent in various locales to bring them to folks that want to learn them. Social good all over that. I also dig the culture developing around the project which is pretty chill, intentionally unpolished, and about backyards, basements, and backwoods more than it is about fancy kitchens or fussy preparations. I’m deeply grateful to every last one of you who are jumping in and making this project a success.

You can check out the Shovel & Fork site for details.

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