Despite a life long love of science and a degree in environmental science and geology, I chose to work as my paternal grandfather* did soon after he stepped off the boat from Italy in 1920 and into the job of chef. I’ve done every imaginable kitchen job, pulled in *** from the NY Times, and taught cooking at The New York Restaurant school in NYC and cooking, food science and gastronomy at The Culinary Institute of America.
Nowadays, I am the chef of Hendricks Farms and Dairy in Telford, Pa. where I spend the bulk of time time turning various farm animals into Italian style salumi and other charcuterie products.
A Hunger Aritist (Redux) 
Hi Bob,
Hello from Tracy Sutton at Lancaster Farming. I thought you might know the answer to this, as I’ve checked out your blog on ethical foie gras — thanks by the way for the link on the Dan Barber story last spring. I heard somewhere (maybe it was in Va.?) that other farms are experimenting with ethical foie gras. Do you know any? I know Stone Barns in NY is starting to, but that’s it.
If you could email me, I’m at tsutton.eph@lnpnews.com
Thanks!
Tracy