I have been in food service industry since the late 70’s, with the first 20 years spent working in kitchens. Originally from Detroit, an early 80’s career move landed me in the company of a number of pioneering chefs focused on rustic and honest food in the early days of the natural foods movement, and I have been on that path ever since. I’ve been a vegetarian since 1989, owned and operated an activist café through most the 90’s and currently work inside the food cooperative sector as a sort of consultant. Guilty pleasures include supporting local bands, dive bars and the occasional shot of Jagermeister.