I found this while categorizing some photos at work today. This is just one of many shots of me doing things at work that are common to the restaurant industry but on the outside might be considered a little weird. Here I am hanging out with Brian Polcyn, co-author of Charcuterie, and a disembodied head of a pig whose body was contributed to delicious, delicious salami. Brian came to my work a few months ago to teach us the art of cured meats.

It takes a special person to do my job; namely, not a vegetarian.

Hmm, looks like I have lost weight since then.