End Hiatus

I can't believe it has been a almost a year since I last posted. So much has happened... I've worked in 2 more kitchens since then & had a host of incredibly good & incredibly bad experiences.

So, why the new blog name? I guess the reason behind the change is three-fold. First, I feel like its a better fit for where I am in life right now. When one's life is "on the line" it is usually in peril. Lately, I've felt like times have been pretty perilous. I am not experiencing a lot of stability. But with the instability has come a lot of growth. As a cook, a leader, & as a human in general.

Secondly, as Monsanto continues to torture small farmers like my dad I truly believe their lives are closer & closer to being on the line. Maybe not their physical lives, but their livelihoods. Everything they've worked their entire life to acheive is on the line.

Finally, being on the line is a restaurant term. When I'm at work I am literally working "on the line." I don't really know the history behind why a restaurant kitchen is called a line. A reasonable assumption would be because it is linear. We all stand in a row... But we all know what assuming does.

After I changed the name of the blog I found out that Grant Achatz has a new biography out called Life on the Line. Now I feel a lot less creative. But, for the record, I had no idea that book existed til I had already created this blog. wah wah.

Anyway, I'm back. I'm happy to be blogging again & I hope to continue to fill the interwebs with stories, food politics, insight, recipes, and a glimpse into life as a line cook & the daughter of a farmer who is battling Monsanto.

Happy Reading.