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ACKNOWLEDGMENTS FROM JAMES: First, I have to thank and acknowledge my parents for always pushing me to be better, supporting me in my decisions, and allowing my dreams to come true. I am always grateful for them. Second, I wouldn’t be where I am today nor would I have such a big interest in food if it weren’t for my mentor, chef Brian Hardy, who got me into the world of culinary arts and turned me into a foodie. Thank you, Brian, for helping me become a real food nerd. I must also recognize the amazing Gerard Craft from Niche in St. Louis, who allowed me to learn the art of butchering and helped me expand my knowledge and skills in butchering and in cooking. Finally, I wouldn’t be where I am today without my wife, Marta, who is always supportive and always says yes. Marta, thank you for calming me down when I think the world is ending and for pushing me when I’m ready to stop. As they say, behind every great man is an even greater woman. FROM CHRIS: Well first of all, I’ve got to thank my mama. But to thank her for her support of me wouldn’t begin to say nearly enough. I’m so grateful for you, Mom, in so many ways and I am so thankful for everything you’ve done for me throughout my life. I feel so lucky to have your love and guidance. Second, thank you to my dad for being constantly supportive of both my life and my passions, for giving good fatherly advice, and for having so much enthusiasm for Porter Road Butcher. Thank you to my grandmothers for constantly feeding me food—lots and lots of it—and planting the seed for my love of food at an early
age. Thank you to my grandfather Ralph for being “the man’’ and for always acting as an outstanding role model. And of course thank you to Kelly, my pescatarian wife, who does not eat meat. Thank you Kelly for being so kind and beautiful, and for supporting me in a career in which I am constantly surrounded by something you specifically avoid. Thank you for being strong, for making me stronger, and for keeping my body limber. Thank you (most of all) for loving me. FROM CHRIS AND JAMES: We’ve had a lot of mentors, supporters, and cheerleaders along the path to where we are now, but there’s no way we would be where we are today—with a published book . . . whaaat!?—without our Porter Road Butcher family from the past, the present, and those who will come in the future. Thank you to Leslie Gribble and Chris “Hudge’’ Hudgens for being there from the beginning and helping to grow and expand with us. Thank you, Leslie, for being the very first person to jump on board, for helping to grow our business, and for always making us laugh. Thank you to Hudge for being the mastermind behind (what is probably) the majority of the sausage recipes in this book. Thank you for being a good friend, a hard worker, and one of the most valuable assets to our team. Thank you to Kathleen “Cheesie’’ Cotter for believing in and partnering with us early on—even before brick and mortar—and sticking with us as our cheesy sister. Thank you to our shop managers and friends, Tim “Tuna’’ George, Stuart “Snoodleberry’’ Murphy, Alex Welsch, and Wesley Adams for your
hard work and for running our shops better than we could have imagined. Thank you to every single one of our farmers for all your hard work, dedication, and long hours sweating in the sun and shivering in the snow on our behalf. Thank you for laying the foundation of our business and giving us so much pride in our products and our work. Second to last but certainly not second to least, we have to thank Maddie Teren, a.k.a. Madam Louise the communication queen, for putting up with our constant craziness and shenanigans, for keeping us in line and on task with her amazing organization, and most importantly for being so dedicated to writing this book on our behalf. Thank you for getting up at 4:30 in the morning to drive with us to Kentucky and use that time to interview us, ask us about the history of PRB, and generally inquire about our lives. Thank you for being patient when we were slow to respond to emails and not hating us when we canceled meetings at the last minute. Without you, Maddie, Homemade Sausage would very likely not exist, much less have been written so appropriately and in such a timely manner; we constantly found ourselves saying, “I love writing a book!’’ Finally, we wouldn’t be where we are today if it weren’t for the support of our amazingly loyal and carnivorous customers. We love seeing you, serving you, and feeding you. Thank you for eating local and thank you for coming back.
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