Thursday, January 7, 2010
CIA Analyst to Gourmet Sausage Maker
Former CIA Intelligence Analyst, Stanley Feder, discovered a passion for crafting gourmet sausages. Four years later, his sausages are highly sought after in the Washington culinary community. Feder accredits his success to his artisanal process and his list of high quality ingredients, which would not be complete without Vande Rose Farms Duroc Pork.
Simply Sausage hand crafts high quality sausages for restaurants, gourmet food shops, farmers who raise livestock naturally, and for people who love great food.
They are fanatical about quality. They use high quality meats such as Vande Rose Farms Duroc pork, which is sustainably raised without hormones or antibiotics. For beef, they are using briskets and chucks. Their spices are the best available. In short, we believe that good ingredients, handled with care and creativity produce outstanding eating.
About the sausage team
The Simply Sausage team is composed of Stanley Feder, Gathoni Kamau, and C.J. Russell. Although Simply Sausage has been in business for four years, it took Stan two and a half years to find the skilled, responsible, and dedicated people who are serious about the craft of sausage making.
Stanley Feder learned the finer points of sausage making through trial and error and two short apprenticeships with John van der Lieck, a European-trained Master of Sausage Making (Wurstmeister) whose Oyama Sausage Company (www.oyamasausge.ca) is famous in Vancouver, BC, Canada. During 2004 Stan made sausages part-time at 2941 Restaurant in Falls Church, VA. Stan learned the basics in the 1970s by reading about and making charcuterie — sausages, pâtés, salt pork, and lard — at home. In February 2007 Stan spent eight days working with the Noguera family, traditional sausage makers in Sant Fruitós de Bages, Spain. Stan brought back a dozen recipes from this experience, including the chorizo picante and butifarras offered for sale. He is obsessed with quality in all aspects of any cooking he does. Stan is a member of Slow Food, a charter member of the National Capital Area chapter of the American Institute of Food and Wine, and a former director of The Regional Food Council/Local Food, a not-for-profit that worked to strengthen links between small farmers and the citizens of the greater Washington, DC, area.