Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef

In the university program where I was supposed to be emancipating myself from the kitchen, preparing myself to go back to New York having at least answered the question of my own potential, the novelty and thrill had thoroughly worn off. I could not find the fun or the urgency in the eventless and physically idle academic life. It was so lethargic

until we got too big, to sit on the owner’s especially giant St. Bernard dog named Brandy.