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visits member for 4 years, 1 month
seen May 8 '11 at 11:54

Interested in ethos behind food, with a focus on local, seasonal (organic if possible) wild and foraged. Also, using the whole of the animal and not wasting anything. Love butchery, charcuterie, fat, and refuse to become a pastry chef like most females in kitchens (although purely out of stubbornness... I like pastry too..)


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