One thing I like to do, especially when life gets a little overwhelming, is throw “irons in the fire.” That is to say, think of something new, something you wouldn’t ordinarily do, but that feels, if it were to become reality, exciting and constructive.

As these irons go in the fire, and I reflect on what they are, where exactly the fire is, and how exactly to “thow” them without accidentally burning anything down, I’m reminded of something one of our suppliers very articulately told me a couple of years back: “This is the easiest hard job in the world,”…


Are You What You Read?

That’s the reading choice for tonight. I used to love to books. Well first I hated them. Then a girl in high school taught me otherwise. I listened because I had a crush on her. I’d never met anyone like her. Mostly because I hadn’t met many girls- well, “met” is a strong word. I’d met girls. I just didn’t really speak to them. I could never think of something to say. I was, and am still, intimidated by them.

But I digress. I met a girl ten years ago. Now we’re married. We have 2 kids. Here’s the question…


An Unlikely Tale About The Unlikely Queen Of Salami

One very memorable piece of advice I received when starting my business was, “ask for help. And take it.” In some scenarios, this has been no problem, while in others, it has been easier said than done. When it’ hard, it’s REALLY hard. I get caught up in my head, resolutely stubborn, not wanting to bother anyone, thinking “oh, I can do this myself.” Truth be told though, the most fulfilling moments, the most monumental steps forward, have come as a result of asking for help and letting go, allowing help to act without incumbrance. …


In search of sustainability, form, and function

What’s a salami maker in desperate need of better packaging to do?

When I started my cured meats business back in 2011, my products didn’t even have packaging. It was a bunch of salamis packed in a cardboard box, then hung on the inside of a popup tent with twine on Saturdays at an early rendition of the Smorgasburg Market in Brooklyn, NYC. A few months later, an account that I’d dreamed of landing let me know they’d be willing to give the product a shot. The one thing I needed to do…


Vulnerability and the Obscure Quest For Validation

“What do I need to do to be a staple on your menu?” I ask

“Call me at 8am tomorrow morning and we’ll” talk about it.”

I think to myself how hard this person is to get on the phone, how long I’ve been trying to get in touch with him, how, when given a sliver of a window, to jump on it. But 8am is a terrible time for a phone call for me. It’s crunch time of getting the kids ready for the day and, because I’m not a “you take…


Vulnerability and the Obscure Quest For Validation

“What do I need to do to be a staple on your menu?” I ask

“Call me at 8am tomorrow morning and we’ll” talk about it.”

I think to myself how hard this person is to get on the phone, how long I’ve been trying to get in touch with him, how, when given a sliver of a window, to jump on it. But 8am is a terrible time for a phone call for me. It’s crunch time of getting the kids ready for the day and, because I’m not a “you take…


A Reflection On Failure, And What Could Be

Farinata is one of those foods that leaves a mark. When I first discovered it, I was completely taken aback not only by how delicious it was, but by the fact that it could be made with 2 ingredients: Chickpea flour and water. Of course, a little salt, some olive oil, and some grated Parmigiano take it from a food that will sustain you, to a food that will move you. And, in this hyper dietary restricted country, it just so happens to be gluten free without even trying to be.

I’ve…


A Case For Better Salami On Pizza

I went into a pizzeria once and asked the owner what kind of pepperoni he uses. He peeked into a bag I was carrying, full of salami. In a thick Italian accent, he said “you make salami? Why you ask me about pepperoni? Pepperoni is a vegetable!” It didn’t even occur to me. He’s right. Pepperoni is indeed a vegetable, and the encased meat contraption that has evolved into what is known here in the United States as “pepperoni,” that is available at every pizza shop in the land for a few bucks…


How Much Of My Life Is Behind Me?

The men in my family, if they’re lucky, seem to start their final approaches toward death somewhere in their late 70s, early 80s. I’m not a scientist, or a doctor, or anything technical like that, just an observer starting to connect the dots of decline between my grandfather, my Father, my uncles, and some close cousins. As much as I’d like to believe in my ability to thwart this pattern and become a part the generation where living an active, fulfilling life well into the triple digits is a norm, I just don’t see it happening. …


How many samples have I sent out in the last couple of weeks? I’ve lost count- grocers, distributors, Instagrammers, pizzaiolos- you name it. What I do know is that there are a bunch of people, across America, wondering what the fuck they are going to do with all the salami they just got. Which hopefully works in our favor. The way I see it is, the thing that has become entirely normal, that there is usually an abundance of around, that I’ve grown somewhat immune to the giddiness of, still has the power to stir up the routine, break the…

Charles Wekselbaum

Father, husband, business owner, cured meat maker, gastronome, aspiring humanist

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