I was born in Philadelphia, and in my first 7 years moved to California, New Orleans and back to Philadelphia. I remember not having to finish the cold peas on my dinner plate because a sailor driving a convertible came down the street blowing his horn and announcing that the Japanese had surrendered. Moved to north Jersey, got a BS in chemistry from Ursinus College outside of Philadelphia and did graduate work at NYU. Worked as QC bench chemist for Shering Pharmaceutical. After 9 months, I decided I did not like "bench work".
Joined the National Guard pre Vietnam, and then joined Esso in NJ in technical/specialty sales. Married and had 3 kids. Loved NJ, the Garden State, where I always had a large garden and even raised chickens. Spent part of every summer in Ocean City (south of Atlantic City), and still try to vacation there every several years. Was Industrial Sales Manager in NJ for 3 years, then transferred down to HQ in Houston (Exxon by this time) into Marketing Tech services, wholesale credit coordinator, crankcase oil product manager, petrochemicals product manager, national accounts for chemicals and waxes. Finally pipeline/marine supply coordinator for clean products for the US. Retired after 37 years in 2000. My wife, Mary, retired at the same time with 30 years of service.
Moved that year to Wimberley where we had bought a big old house on the Blanco River with a B&B. While living in Houston, I worked as a docent for 14 years at the Houston Zoo, handling reptiles with the public. After moving to Wimberley, I became a Texas Master Naturalist. And opened Stony Oaks B&B. Several years later we bought Hill Country Accommodations, a vacation rental agency for the Wimberley area, representing over 150 rental units…keeps me out of trouble.
It was shortly after we moved here that I was bitten by a water moccasin while weed eating along the river bank getting ready for some guests to arrive. It was after that while in physical therapy that I met Mac Stevenson who introduced me to the cooking club. I always liked to cook, so this was a natural and enjoyable venue.