As I pass the 10 year mark in Minnesota, which I now consider my home, one of the things that has stood out is our access to incredible food. One of my favorite things to do is to spend time at a market, explore what is available, talk to people who grew the food, and challenge myself to do something new. Hopefully Bachelor Porkchop will help you get to know some of these people and give you new ideas for the bounty that awaits. We also have a community of chefs who are incredibly generous with their knowledge, and the dishes they create provides constant inspiration.
Was food part of my life when growing up? Kind of. I was raised in Ann Arbor, Michigan and was lucky enough to go to high school next door to Zingerman’s deli and spent a summer working at Monahan’s fish market. They are both world class purveyors who were into the details of food before it was cool. My paternal grandmother spent a lot of time cooking, and would plan menus weeks in advance. My maternal grandfather loved junk food. But like many families in the 80s and 90s we ate a lot of processed food and cheaper was generally a priority over better.
When I was young, my mom told me the only thing that would comfort me as a small child when I was throwing a fit were small spatulas – my “cooks”. My favorite thing in the world was to make chocolate chip cookies together.
Oh, and I’m not a bachelor. The bachelor porkchop is one of the first meals I cooked for my (now) wife. Today, my wife and young daughter make cakes together and it makes me smile every time.
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