James grew up on an Ozarks farm where tools like axes and picks were still used in the daily routine and the blades of stockman's pocketknives served their original functions. Receiving his first pocketknife at age four he got it open by himself nearly a year later and spent his formative years wandering the woods with a succession of ever larger knives, a book of matches and a rifle.
A veteran of Vietnam, James also served in Alaska during a stint in the Army, receiving his first intensive culinary training by setting a record for extra KP at Ft. Richardson.
Settling in the Pacific Northwest after his discharge, James crewed on sailing yachts in local races, backpacked hundreds of miles of mountain trails in search of good trout fishing, and occasionally attended college.
His first serious job as a civilian resulted from answering a Seattle Post Intelligencer want ad requesting someone who could lift 120 pounds repeatedly and wasn't afraid of fire. James apprenticed to John Frazier -- the most knowledgeable traditional foundryman in North America at that time -- for the next six years.
Returning to the Ozarks James made his living by growing ginseng on a hand-terraced wooded hillside and selling handmade wood turnery, furniture, sculpture and architectural carvings. James harvested trees from his own land, processing logs into posts and beams and turnery billets with saws, axes, froes and planes. Since many tools he needed were no longer available, James built his own forge from a barbeque grill, a vacuum cleaner and a 55 gallon steel drum, found a chunk of railroad track for his first anvil, and taught himself blacksmithing -- creating his own knives and tools from scrap steel and sweat.
Changing economic pressures eventually forced James back to the restaurant industry in Branson, Missouri, and later to even more success as a maintenance engineer for one of Branson's largest condominium resorts. Finally escaping to Indiana, James now makes his living telling true stories as a freelance writer.
Bamboo Kitchen Cutting Board by Terra Verde | Laminated Reversible Wood, Eco Friendly Green
54 sec read
Terra Verde’s Bamboo Cutting Board minimizes the amount of exposed end grain and cuts down on moisture absorption. The different grain patterns give the board an attractive look and increase its strength. Bamboo provides an inexpensive “green” alternative to polyethylene or hardwood — a harvested bamboo grove replenishes in as little as three years.
The laminated bamboo sections of the board average 16 percent harder than the rock maple traditionally used in good wooden cutting boards and butcher blocks. Food-safe adhesive creates a permanent bond between the hard bamboo splines which make up the board. The board only needs an occasional treatment with oil to remain waterproof and stable. The surface holds up to heavy cutting and has the same sanitary features as hardwood boards.
The 13.6-inch by 11.6-inch by 1-inch cutting board is usable on either side. Rounded edges are easy to pick up from the countertop, and the handle cut in one end makes storage easy. Hang it from a peg if possible so that air flows around all sides — uneven drying could cause the board to temporarily warp. Don’t leave the board on a damp countertop overnight.
This environmentally friendly board made from totally renewable bamboo isn’t meant for the dishwasher. Hand wash the board with warm soapy water when needed, and reapply a light coating of mineral oil after the board dries. You could also use the much more expensive bamboo block oil specially formulated for dense bamboo cutting boards.
James grew up on an Ozarks farm where tools like axes and picks were still used in the daily routine and the blades of stockman's pocketknives served their original functions. Receiving his first pocketknife at age four he got it open by himself nearly a year later and spent his formative years wandering the woods with a succession of ever larger knives, a book of matches and a rifle.
A veteran of Vietnam, James also served in Alaska during a stint in the Army, receiving his first intensive culinary training by setting a record for extra KP at Ft. Richardson.
Settling in the Pacific Northwest after his discharge, James crewed on sailing yachts in local races, backpacked hundreds of miles of mountain trails in search of good trout fishing, and occasionally attended college.
His first serious job as a civilian resulted from answering a Seattle Post Intelligencer want ad requesting someone who could lift 120 pounds repeatedly and wasn't afraid of fire. James apprenticed to John Frazier -- the most knowledgeable traditional foundryman in North America at that time -- for the next six years.
Returning to the Ozarks James made his living by growing ginseng on a hand-terraced wooded hillside and selling handmade wood turnery, furniture, sculpture and architectural carvings. James harvested trees from his own land, processing logs into posts and beams and turnery billets with saws, axes, froes and planes. Since many tools he needed were no longer available, James built his own forge from a barbeque grill, a vacuum cleaner and a 55 gallon steel drum, found a chunk of railroad track for his first anvil, and taught himself blacksmithing -- creating his own knives and tools from scrap steel and sweat.
Changing economic pressures eventually forced James back to the restaurant industry in Branson, Missouri, and later to even more success as a maintenance engineer for one of Branson's largest condominium resorts. Finally escaping to Indiana, James now makes his living telling true stories as a freelance writer.
The Diamond Edge Pro knife and scissors sharpener from Smith Abrasives combines electric and manual sharpening systems for quick and accurate refurbishing of knives...
Terra Verde’s Bamboo Cutting Board minimizes the amount of exposed end grain and cuts down on moisture absorption. The different grain patterns give the board an attractive look and increase its strength. Bamboo provides an inexpensive “green” alternative to polyethylene or hardwood — a harvested bamboo grove replenishes in as little as three years.
