Father, teacher, writer, gardener, thinker, foodie. Breads, sauces, sushi, Mexican, and Italian. In each type of dish, I focus on organic, natural, and local. I do not use or eat anything with partially hydrogenated fats or high fructose corn syrup. I was raised on a farm in a culture of meat eaters. I grew up grilling out and eating American comfort food. With much research and practice, I have perfected the following dishes: sushi rice, New York style pizza crust, crab rangoons, ranch dressing, cheese sticks, lasagna, baguette, ice cream, any type of cookies, Japanese fried rice, corned beef hash, iced coffee, cheesecake, macaroni and cheese, peanut butter, Pesto sauce, and spaghetti sauce. I have yet to master bagels, soft pretzels, Egg rolls, pad Thai, and a lot of baking specialities.