Shuhhh, right. Home cook/chef here, do a little of everything. Roast my coffee for the press and Espresso machine, give it as gifts, etc. Make some cheese from time to time. Have had particular luck with gouda and blues. Not so much the swisses. Slaughter hogs twice a year and process those. Raise a large garden, got a home orchard, do an awful lot of canning, freezing, dehydrating. Been smoking meats for many, many years, like 35+, but last year kicked it up a notch to curing. Salume, hams, pancettas, etc., what a treat. A grinder and a free afternoon and off we go. Hardest part is the waiting. Glad to be here, looking forward to doing a lot of reading, there's a tremendous amount of reading to be done here. Thanks for having me, if I can ever share what little I know and help someone just ask.