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Home > About Us
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The Simply Sausage team is composed of Stanley Feder, Gathoni Kamau, and C.J. Russell. Although Simply Sausage has been in business for four years, it took Stan two and a half years to find the skilled, responsible, and dedicated people who are serious about the craft of sausage making.
Stanley Feder
learned the finer points of sausage making through trial and error and
two short apprenticeships with John van der Lieck, a European-trained
Master of Sausage Making (Wurstmeister) whose Oyama Sausage Company
(www.oyamasausge.ca) is famous in Vancouver, BC, Canada. During 2004
Stan made sausages part-time at 2941 Restaurant in Falls Church, VA.
Stan learned the basics in the 1970s by reading about and making
charcuterie sausages, pβtés, salt pork, and lard at home. In
February 2007 Stan spent eight days working with the Noguera family,
traditional sausage makers in Sant Fruitσs de Bages, Spain. Stan
brought back a dozen recipes from this experience, including the
chorizo picante and butifarras offered for sale. He is obsessed
with quality in all aspects of any cooking he does. Stan is a member of
Slow Food, a charter member of the National Capital Area chapter of the
American Institute of Food and Wine, and a former director of The
Regional Food Council/Local Food, a not-for-profit that worked to
strengthen links between small farmers and the citizens of the greater
Washington, DC, area. |
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