Cured DC

So my brother has a PhD from the London School of Economics. He works at RAND (that “consultant” to the Pentagon).  Sometimes I think he’s a CIA analyst because he occasionally makes clandestine trips to South America.  …But I ain’t scared. He’s also a passionate conservationist and outspoken defender of the weak and champion for social justice. But then again…he’s incredibly skilled with a knife.

In fact, he’s quite the butcher. After three years of self-training, including apprenticing under Mike Smollon, he’s ready to take the plunge into some serious butchery. He’s joined the culinary incubator at Union Kitchen in DC–already being praised by the press, Mayor’s Office and foodie scene, Union Kitchen promises to take the small army of food artisans in the area and give them a commercial home, launch advice and start-up expertise. Over the past few years I’ve tasted his bresola, guanciale, salumi, duck prosciutto, lardo, chorizo, and aged steaks among other delicacies.

I helped Cured DC move into their new digs over the weekend, after he wired up his new cure box. We had a wonderful lunch at Red Apron over in Union Market afterwards and discussed his future. He plans to offer a CSA-type approach with classic staples, and include limited edition cured meats with a special seasonal items. I can’t wait! For a full post with more pictures head over to Cured DC’s re-tooled blog here.


And just in case you think he ain’t serious…here are couple of pix I snapped from his “secret stash”.


That’s right, that’s prosciutto…

Taste of the Upper East in DC

We finally found New York bagels in DC–well Silver Spring to be more exact. Goldberg’s Bagels is easy to miss when you’re driving up Georgia Ave to the Beltway, in fact, its easier to hit when you’re coming BACK from whatever took you out of the beltway in the first place. You could just choose to cross the 8 lanes of traffic though to zip into the little strip mall that houses this precious jewel. My wife and I were skeptical of course, but as soon as we walked in we knew we had hit the jackpot–because you just KNOW the smell of a quality bagel place, and the first smell that hit me was whitefish. The hospitality and smiles were genuine and we had to take home half a dozen, starting with one of their famous Black Russians (pumpernickel with sauteed onions in the dough and sesame seeds) with a whitefish smear. Oh baby. Delish.

Black Russian Bagel




A COMMON THREAD “We build a culture where people are satisfied with their lives at work.”


TARANSKY BAMBOO “There’s four or five thousand passes of the plane in every rod.”



TANNER GOODS  “It has to be done in smaller batches.”


Remember Spring?

Everyday I look out the window for signs. Yesterday sparrows visited my birdfeeder first thing in the morning. And then just at dusk, I spotted an enormous eagle perched on the building opposite–she looked pregnant. And then I heard that last week Punxsutawney Phil  has predicted an early Spring. Sure, if you live on the NE corridor with the impending blizzard this weekend–you just ain’t feeling it. But down here in DC (which really is “the south”), its balmy. A couple weeks ago I posted on my little getaway to the Piedmont and now I’m thinking, what would Rose River Farm look like in all its Spring glory? I’ve become such a fan of what Doug Dear has put together at Rose River Farm that I thought I’d share these two videos of the operation they got going on down in Madison Co, Virginia, just 90 min. drive from Washington, DC.

When’s the first day of Spring again?






Fly fishing need not be stodgey.  Case in point, the industry is being supported by a growth of entry-level rods, reels and gear making it more accessible than ever. Orvis has dropped a new online fly fishing school for FREE. The culture is being documented by more young writers and publishers like April Vokey, This Is Fly, and Southern Culture on the Fly. And thanks to the rise of social media, younger fly fishers are in a tizzy to capture their angling adventures on film, slap a kickass track on it and share it out. Now, you don’t have to worry if nobody believes your fish was “this big” cause you can ask to see the footage.

Yukon Goes Fishing, Hooke, and Todd Moen are three examples of self-documenting anglers representing a real range of technical prowess and storytelling. Yukon AKA Ivan Orsic is all about the moneyshot, the epic GoPro DIY filmmaking breathtaking moment of victory. While Todd Moen’s work is about cinematography, beauty, discipline and craft. And my favorite of the three, Hooke, a collective of hipster Quebecois are all about the camraderie, the bon homme, if you will. Despite their differences they all are making the most of their pursuits. All are creating a strong following, and all are breaking the rules and the stereotypes that kept people away from our sport.  In the next three posts I’ll share samples from each of these filmmakers. Let’s see what we shall see, shall we?

and a bonus…ice-fishing with a hot girl.