I spent my first 28 years in Michigan, enjoying nature and outdoors from a young age. In high school, I even had a pet crow who would hang with me by the local pond. While biology and ecology were the subjects I loved, I followed the practical route studying computer science at Michigan State University. There, in addition to my love for learning, I found that I loved teaching when given the opportunity to teach at the local community college while I was still an undergrad. I thought academia was for me. But I became disillusioned for a few reasons. I left with master’s degree and all but dissertation completed on a PhD. Sensitized to the cold, I fled south. I started my technical career with IBM in North Carolina. Fast forward a few years (decades!) and I now live in Chapel Hill, NC. I met my wonderful wife here. We’ve been married for over 25 years and raised 3 beautiful kids. We both had successful careers in technology, which allowed us to retire early.

One thing about me is I “go deep”. When I pursue something, I pour my heart and soul into it. I don’t dabble. For example, I took up a martial art as an adult with my two young boys. 8 years later I had a second degree blackbelt in that art and decided to explore other arts. I was drawn to an art that combined martial and yogic traditions. Feeling I needed to raise my yoga experience in line with my martial experience, I took a 16 day immersion course. This interest continued and expanded for a few more years. It’s no different with food – I read everything I can, have taken local culinary school classes, staged at restaurants, volunteered at a cooperative farm, attended a farming and agriculture conference, traveled to explore various types of food, took advantage of tastings – anything I can do to learn, explore and “go deep”.

I’ve been a lifetime cook and I am happiest when I’m teaching and learning. I’ve cooked for my family in all stages: the happy couple, with young kids, with teenage kids, as empty nesters. I’ve put out huge party spreads. Once I raised $1600 for charity by auctioning off myself to chef for two local/seasonal dinner parties. I’ve taught everything from yoga to advanced network engineering. My most recent gig was as cooking instructor at Southern Season (a now-defunct North Carolina “all-things-culinary” legend) where I assisted guest chefs, taught existing classes, and created my own classes oriented around the local farmers and local Farmers’ Markets. I also take every opportunity to enjoy nature, be it maintaining my own landscaping and vegetable garden, hiking, or planning trips that combine local cuisine and outdoor activities.

One last thing that I’ve “gone deep” on; food systems. Unfortunately, the food systems in the United States are really screwed up. There’s a lot to say about that, which will come out in the “thoughts” section of this website. But one big lesson is that small and regional farmers can play a huge role in improving our food systems. As such, I really try to support them. I know that I’m privileged. I’m well off. I live in a region well populated with independent farmers and have 2 wonderful Farmers’ Markets within a 10 minute drive. I also have plenty of time to spend in the kitchen. I know that most people aren’t so blessed. While I choose to eat locally grown, regeneratively produced, seasonal whole foods, I can’t judge anyone who chooses differently. I’d much rather see people choose conventionally grown, imported produce from the grocery over frozen entrees or fast food. My hope is for people to learn more about where their food comes from and how it is produced. My hope is for people to learn more about the impact of their food choices, on themselves, their family, their community and the planet. My hope is for people to use that knowledge to make conscious decisions about their food. Hopefully thought4food.life will be useful to a broad range of people. The good news: thoughtful food choices can be delicious food choices! Join me here and find out how.