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Good morning, new friends!  I'm a Pacific Northwesterner by choice.  I moved here in '74 to be near the year-round fishing and hiking.  I continue to enjoy catching, preparing and serving chinook, coho, dungeness, ling, tuna and other finny critters.  I also enjoy foraging for chanterelles and morels.  I have a large vegetable garden to supplement my kitchen.  I do government work for a living, but the living I work for is largely food focused.  In addition to my own kitchen, I am surrounded by amazing restaurants, micro distilleries, micro breweries, bakeries, cart pods and a community of creative culinary minds.  I love playing with my food!  I'm here to learn new things or better ways to play. 

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Welcome!  You live in a wonderful place for food and drink!  


You wrote:


the living I work for is largely food focused. 


Do you mean your government job is related to food? If so, I'm sure a lot of us will be pleased to pepper you with questions about your work, the regulations, and so on...


...maybe you won't want such attention? :D


I look forward to learning some of your ways with fish and forage.

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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My gvt job is completely unrelated to food. ;)  The most uncreative thing imaginable - auditing.


Fishing and foraging are all about time and place ... most fish are migratory, most fungi are seasonal ... time and location, then technique.

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