I don’t mean to lump in all of the remainder of these experiences on to one post, as they really should each be given their own. To be honest, I actually finished my project experience today! I was able to give a presentation about everything that I’ve learned over the past few weeks. It was so nice to have been able to reflect on all that I’ve accomplished in making progress towards having my idea become an actual product.

However, I feel like while everything is still fresh in my head, I want to be able to recap the last few opportunities I got to learn something from.

#1. Going to a real food lab for surveys and sensory analysis!
Well, it’s actually a  food lab unique to Drexel University! Located in Philadelphia and just across the street from Monell Sensory Center, the Food Lab is part of Drexel’s School of Hospitality and Management, and they offer an array of courses under the umbrella of their Culinary Science program. This is one of the schools that I applied to but ultimately did not choose because they do not offer students to get an undergraduate degree in Food Science. That being said, through connections I have I was able to schedule myself an opportunity to sit in on a class. Moreover, I was allowed to bring in samples of my product for culinary students to try. I brought samples of the desserts pictured in the previous post, and gave them the option to take a survey that I created. While it wasn’t the most optimal way to conduct a survey, students were pretty honest about what they thought. Even still, I got pretty positive feedback, which is promising!

I asked them these questions such as these:

  • What was your first response to the product?
  • What were the least favorable qualities about the product?
  • What were the most favorable qualities about the product?
  • How innovative is this product?
  • Would you recommend this product to a friend?
  • Over the last 30 days, what specialty food products have you purchased? (They could choose from a list, such as gluten-free, high-fiber, low cholesterol, organic, non-GMO, etc.)
  • Responses to the dessert sensory qualities such as appearance, taste/flavor, texture/consistency, aroma/smell, and overall acceptability.

After the surveys, I was able to have some help reformulating my recipe from the students. I had a student studying pastry arts help me! The improvements helped the efficiency of the making of my dessert, removed some of the “gritty” or “starchiness” some people tasted, and improved the density by focusing on a factor called over-run.

This feedback and reformulation of my recipes showed me the importance of collaborating when turning an idea into a product!

#2: Visiting another organic, sustainable farm!

It was like a re-hash of Z-Food Farm, but this visit felt much more personal to me. I visited to pick up a dozen farm fresh, free range eggs. Not only did I get these eggs, but the reinforcement to continue my persistence into supporting local agriculture.

The eggs are pricey, to be sure. From speaking with Mike, a farmer at North Slope Farm whose “project” is the raising of the hens, a $7 carton of eggs is a more than fair price to pay, and it might not even be enough to support the worker responsibilities at 10 dollars an hour.



I was able to see ethically and sustainably raised egg-laying hens and their pastures in which they have a symbiotic relationship with. The hens live a stress free life and are truly free to run around and graze on the grass and the chicken feed and bugs. This is closer to the ideal in which they should be living; not cooped up in battery cages where they are forcibly ravaged for their eggs, pumped with hormones, and crowded so tightly together that they can barely move, breathe, or see the light of day.

I don’t think my summary here encompasses what I experienced and learned on that day, but I can say that it has been a defining event for my own personal values and what is important to me. We can’t be perfect in everything we do, for sure, but it’s the little things we do to help that can make a big impact. I’d like to be able to support more operations and farms like the ones I have visited throughout my experience some day. It’s amazing to me that the product that I am currently in development of now can one day be a means of change in the food system, local economy, animal welfare, and environment!

#3. Drafting new ideas for product formulation.

There’s not much to say here except that I spent a portion of my time creating new ways my recipe can be made when I was away from shadowing my experience facilitators, popping up at farms, or making my dessert the “traditional way.” One variation simply utilizes free-range, organic, grass-fed, etc. ingredients (the model I’d like to move towards someday); and a variation that is allergen-, vegetarian, and vegan-friendly. It’s a plant based formulation that I’m not so sure I will share just yet as it is still in the very early phases of formulation, but it has potential! It’s promising because it will allow for a wider range of people to be able to enjoy my product without worry of an allergic reaction or their morals and ethics being compromised.

#4. Creating a proto-type website for my product! Perhaps the link will come soon.

Well, that sums it up for my product experience. What is seen here on this blog is a very condensed version of what actually has transgressed over these past 3 weeks. If you’re interested in learning about more, please don’t hesitate to contact me! I’m wrapping up my high school experience in these next few days, and I’m excited to start writing about more food science, cooking, and nutrition findings again. Thank you for taking the time to read and coming along on the journey with me!


(From May 26, 2016.)

Part 1: Sharing my recipe…?

My project experience facilitator Kate was able to watch today as I made a batch of my custard. It was interesting to get her opinion on each step of the process, and she was even bold enough to taste it at different steps along the way. I was initially apprehensive for someone other than my family to see how my dessert-making unfolds. However, she seemed pleasantly surprised and remarked that my dessert wasn’t as bizarre as I’d made it sound. I learned an important lesson today on letting other people “in” on your secrets and being vulnerable. I can’t deny that the ingredient combination has always seemed weird to me, and having someone observe me while I blend them all up in a food processor has had me thinking if I will be judged. But, as I learned today, having other people’s opinions is truly important when developing a product. You need someone other than yourself to objectively experience it. Kate and Guy were excellent people to have taste it, as their palates are pretty refined and they know what “real” and “good” food tastes like. Because they enjoyed it, I could breathe a sigh of relief that it’s not truly terrible after all! I’ve always liked how it tasted, but I knew that I may be biased because it’s my own creation.

Relaying the process to Kate made me realize how much I’ve mastered it. I was explaining to her the process as I went along, and peppered in with my instructions I’d include past observations when I’d tweak the recipe or add in something different. She wanted to know why I used the ingredients that I used and I was able to explain for each in detail.

Just because I’ve been doing this for a while doesn’t mean it doesn’t need changes. Kate said that it’s very creamy and rich, and probably doesn’t need as much thickening agent as I’ve been using. She likes the taste, so it seems. After some discussion I revealed to her my ideas of refining my custard making process: perhaps using vegan friendly ingredients, or using from more sustainable sources. She then told me that this shows that I am refining my craft—meaning I am well along my way in the experimentation and creation process. Rather than adding a ton of things in to my recipe like I did during the early phases, I’m starting to understand how my custard is made well enough to experiment with substitution or taking out an ingredient.

Part 2: Photography

I brought a separate pint each of my vanilla bean custard and my dark chocolate custard, pre-frozen. These would be used for a photo shoot that Guy helped me out with. Kate had me look at the different textured kitchen towels and place mats, and different slates and boards to serve as a background for my desserts. I also looked through her cabinets and drawers for bowls and spoons. As food photographers and recipe developers, they have so many.

Eventually, we settled on a few and now we had to be patient for the custards to thaw, so they were smooth enough to spoon out. This was a very long wait! My custard doesn’t melt, so the defrosting took longer than usual. In the meantime, Kate and I compared the different textures and colors of the props and decided on the lighting. I liked the simple and clean items, with some that might add a little bit of color. I was able to roast some cashews for the topping, have her sample the cherry jam I made and the date caramel. The custard at this point was still not thawed out, so I was able to take a lunch break.

After finally deciding to microwave the custard, it was eventually a scoopable texture. We laid out the vanilla bean custard originally on a gray ceramic bowl, topped with my date caramel and the chopped, roasted cashews. We set this bowl on a slab of black slate. Guy had difficulty photographing this one. It was awkward and the caramel looked grainy because coconut oil hardens when it’s cold. Kate and I both agreed that we should try to take another shot after putting the caramel in a double boiler and melting it down a bit. It was a success! We spooned more custard into a clear glass and layered it with the now melty date caramel and the roasted cashews. These pictures were much more appealing. Guy was explaining some of the tricks and techniques he uses to change the focus of the photo and the lighting, which creates different effects on the mood of the photo.

The second flavor, dark chocolate with cherry chia seed jam and brownie pieces, was a lot easier to photograph. We dished out two smaller servings into two small white bowls, added the toppings, and laid them out on a marble slate for a more organic yet minimal look. We sensed that there was something missing from the picture, so we added a violet table cloth on the side and some bamboo spoons. Something about these pictures was reminiscent about Valentine’s Day to me. And it was fitting, because I love them!

It was so amazing to see my desserts come to life. There is such a difference to be made when you have people helping you out that understand color, depth perspective, lighting, and aesthetic.

This was my vanilla bean flavor with roasted cashews and date-coconut caramel sauce!

And this was my chocolate with sweet potato brownie pieces and cherry-chia seed jam!

Thank you to Kate and Guy for these amazing photos! Be sure to stop by their website if you have the time, andweate.com !

Today I was in for a sweet treat—literally. I got the chance to have an insider’s loo
k (scoop?) at what it’s like behind the counter of thebentspoonThe Bent Spoon in Princeton New Jersey. I entered in through the back of the store, to a man in the midst of making chocolate ice cream. It was here that I looked all around me—different flavor ideas and their ingredients, recipe cards, ice-cream making contraptions of all kinds, food scales, double boilers, giant storage containers… the works. It was only a matter of time before Gabby came in to meet me, and she promptly introduced me to my helper of the day, Kristin. Squeezing through the crowded kitchen space she led me out to the store front and I got to work. This wasn’t your typical daily toil, unless you consider taste testing all 24 current flavors something particularly demanding or something you do every day.


We started with the mellow-er flavors: vanilla bean, sour cream, ricotta, mascarpone, and olive oil were a few. Then we moved on to sorbets: rhubarb, raspberry lemon, blood orange, and kiwifruit. We tried some more exotic flavors, like goat’s milk coffee and caramel, chocolate earl gray, and cardamom ginger. There was even some flavors that were dairy free, but tasted just as rich: a dark chocolate sorbet, and a coconut-milk based ice cream. I’ll be sure to stop back in the winter for some mushroom hot chocolate!


I got a scoop each of marscapone and ricotta! Yummy.

Gabby brought me outside to discuss what it is like to run the place, and some of the barriers she faces doing so, including the sheer size of work room they have and the cost that comes with making small batch ice cream fresh every day. It is this, along with the seasonality of the ingredients and their local sources, that makes for the irreplaceable essence of the store. By knowing exactly where every component of her ice cream comes from, putting a premium on relationships she has with the local farms instead of prices, this not only ensures a quality product but also one that she can truly feel good about making.

It is plain to see that this is no ordinary ice cream shop, and it is based on no ordinary values. Talking with Gabby, seeing everything that goes into the place, and knowing that everything that goes into the gelato-like frozen treats is from local and sustainable sources, inspires me to strive to recreate my product with these values in mind.


(*From May 23, 2016)

Sometimes, dealing with and preparing food isn’t always just the meal and its ingredients themselves. The space in which you are cooking needs to be set in order too. That was the focus of today’s experience. I spent some time decluttering and cleaning out the studio refrigerator, sorting out the wilted produce from the firm and crisp. After that, I helped Kate brush some olive oil on pita bread and cut out tortilla strips and did the same for them. These would turn out as chips for two different recipes. The pita chips went along with grilled shrimp that was marinated in tomato and white sultana chutney and topped with a spicy cucumber salad. The corn tortilla strips will be for a taco salad that we make tomorrow after noon.

The former dish was presented to Applegate Farms’ Creative Director who was at Kate and Guy’s studio today. We made this for her as they discussed what would be done with the photos they took last Thursday at the shoot. In addition, Kate uploaded the beautiful shrimp dish onto their Instagram, @andweate. While I was cleaning up dishes and loading and unloading dishwashers today, Kate was also preparing a tomato salad that was drizzled with a bacon grease (!!!) vinaigrette, scallions, thyme, and crumbled Applegate bacon (by which I cut up and reduced myself!). Guy photographed this process, step-by-step. Applegate will take these shots and use them for Pinterest.

            So, while today was a light work day for me, I devoted much of my mental energy to truly thinking about how it can answer my essential question…

            First off, something to consider when bringing my product to market is its’ shelf life. Just like the withering herbs and rotting cabbage in some of the refrigerator bins, my food product can and will spoil if it’s left for too long without being used (eaten). Kate told me to take the unsalvageable vegetable scraps and throw them in her compost bin, a very admirable and sustainable thing that they do in their kitchen. I can’t do this same thing with my left over dessert product, which is why I make very small batches at a time. It makes me wonder if I should use preservatives in my product, or will keeping it frozen prevent spoilage well enough.

            All of the cleaning that I did today hones in on the importance of keeping your prep area clean to prevent contamination from pathogenic microorganisms and bacteria. I think it’s pretty neat that Food Science is largely to thank for the recognition of food safety. Food science, according to the IFT, “provides the scientific base that ensures our food supply is safe—from initial storage through processing, transportation, and retail channels, until the consumer purchases the product—and beyond. Every day, food scientists are developing new processes, monitoring conditions and testing foods for contamination in order to prevent foodborne illness.” That being said, we can still get into trouble if we don’t do our part in ensuring the last step of the consumption process, preparation in the kitchen, is clean.

            The pita bread that Kate utilized happened to be a high-protein, lower carb variety that she stated that she didn’t like because it tasted like chemicals. I checked the pita bread bag, and sure enough, the ingredient list was your standard, long list of various components that are typically found in “processed” bread products. I don’t eat enough of these products to compare the difference, but I thought it was interesting that her taste buds could discern the taste of these “chemical-y” pita chips from traditional, whole food ingredient based ones. In my own product, I use some less than natural products that I am looking to phase out, and it makes me wonder what the impact on the taste would be.

            The last thing I was able to observe today, in yet another way, is just how important social media has become as a platform for marketing products and how much time goes into just a single advertisement. I was speaking with the creative director, and she said that it has taken them years to make progress on re-envisioning packaging design and the new website layout for Applegate. I was also able to see the process of making an Instagram-worthy food dish, all the styling that is involved and what equipment is needed. Guy has multiple professional cameras that are operated with something like a tripod, but much bigger and moves around on a track built into the ceiling. The photography of the tomato salad was a multi-step process for Pinterest, and the placement of each and every element of the photograph, down to the parsley sprigs “tossed” on the table is purposeful.

I’m not just being sappy. I mean it!

We’ve often viewed bacteria and microorganisms as something to kill and sanitize away, but an increasingly large pool of research and studies points to the integral role they may play in our physiologies and neurology. As a result of this, current food culture is saying “all hail” to probiotic foods, even though they’ve existed for centuries. As pro- and pre-biotics support the health of the microorganisms that live in the human intestines, this promotes their ability to function and flourish. Scientists are now viewing these residents of our gut as crucial as an organ, and work in tandem with the newest recognized division of our nervous system, the ENS.

The ENS, two thin layers of nerve cells lining your gastrointestinal tract from esophagus to rectum, is thought to modulate mood through our digestive processes. The tasks of breaking down and absorbing nutrients from food are delegated to the gut, which works independently of the brain’s command but is equipped with somewhere around 400 to 600 million neurons. These neurons produce about 95% of the serotonin and 50% of the dopamine found in your body, as well as some other major chemicals such as ghrelin and leptin.

So, the ENS and the community that lives within it seem to be a major bodily hotspot for influencing our behaviors and moods, controlling our sleep patterns and our stress responses, as there have been findings that bacteria too may be able to produce their own versions of neurotransmitters. Good bacteria aid in nutrient absorption; protect against pathogenic flora, viruses and parasites; prevent infection by acting as a physical barrier against toxins that could leak into the intestines; neutralize food toxins, perhaps as a second liver; control certain immune cells thereby preventing autoimmunity and unnecessary inflammation (Perlmutter 2015). In studies conducted on mice that were altered not to have any microorganisms in their guts, the mice were shown to have poor ability to cope with their stress, chronic inflammation, and lower levels of brain-derived neurotrophic factor (BDNF). This protein is produced by good gut bacteria and is really important for the growth and survival of neurons, thereby allowing for learning, memory, and higher thought processes. Alzheimer’s, epilepsy, anorexia nervosa, depression, schizophrenia, OCD, and many more neurological conditions are linked to low levels of BDNF.

Several studies have also shown that levels of pathogenic intestinal flora are elevated in the guts of children with autism as compared to children without the disorder. It has been found that children with autism had 10,000 times the normal level of aerobic gram negative bacteria such as E. coli (Rosseneu ). What does it mean to be a “gram-negative bacteria?” It means that these bacteria do not retain the purple dye used in some bacterial differentiation methods. The combination of fats and sugars, lipopolysaccharide, that is the major component of the outer membranes these bacteria are shown to be endotoxins that can induce the inflammatory response system and lead to many autoimmune diseases and depressive symptoms found in major depressive disorder.

What if obesity were less to do with will power and genetics, and more to do with the composition of microbiota existing in one’s gut? New research shows that the little bugs that dwell in our intestines play a crucial role in our metabolism.

While bacteria as a whole seem to aid in the digestion of food, the type of food they are most efficient in breaking down will vary. Firmicutes are equipped with more enzymes to digest complex carbohydrates and can extract more energy from fats; Bacteriodetes specialize in breaking down fibrous matter into shorter fatty acid molecules that the body can use for energy. If you’re a home for too many types of bacteria that can efficiently extract more calories from food, you’re prone to absorbing more than you need. The ratio of these two bacteria listed above are now looked upon as the “obesity biomarker,” as lean individuals will have less Firmicutes and more Bacteriodetes, whereas heavier individuals will have a higher ratio of Firmicutes to Bacteriodetes (Pearson 2006).

The quality of our diet, the quality and diversity of our gut bacteria, and our obesity risk are all interconnected. Eating foods that promote the proliferation of good bacteria (sauerkraut, yogurt, kimchi, legumes, and high-fiber vegetables) as well as diminishing foods that promote the presence of bad bacteria (refined sugar- and fat-based products) can lead to a more favorable composition. Stress, lack of sleep, and exposure to antimicrobial soaps, sanitizers, and environmental pollutants can do the opposite!

The Good

  • Exercise: Promotes the right bacterial balance and positively influences the gut’s balance of bacteria to favor colonies that prevent weight gain.
  •  Fermented foods are probiotic because bacteria have converted the sugar molecules in these foods into lactic acid. By creating an acidic (low pH) environment, pathogenic bacteria are unable to thrive. These include:
    • Live, cultured yogurt, an exceptionally probiotic, healthy-bacteria-promoting food. In studies conducted on mice with genetic predispositions to weight gain, those fed probiotic yogurt three times a week remained lean even while consuming just as much fast food as control mice.
    • Other fermented foods such as kefir, kombucha, tempeh, kimchi, sauerkraut, pickled fruits and vegetables, and cultured condiments (see another blog post about this here!)

The Bad

  • Antibiotics: As observed in the NYU Microbiome project, mice that received doses of antibiotics comparable to the amount that livestock receive (based on drug to bodyweight ratio) had their body fat increase 15% more than those not exposed to the drug. Fluoroquinolones and sulfur-based antibiotics trigger the overgrowth of C. Diff., a clostridia strain of bacteria that is correlated with autism and carbohydrate cravings. Processed carbohydrates feed these bugs and causes the colonies to grow.
  • Fructose is a feeder of pathogenic bacteria and disrupts a healthy microbial balance.
  • Artificial sweeteners like saccharin, sucralose, and aspartame are said to change the microbiome in ways that favor dysbiosis.


The study of the ENS and the microbiome that resides within all of us are new and exciting, uncharted territories. I hope you take comfort in the fact that you’re never truly alone with all three pounds worth of bugs in your intestines, because if you’re treating them right, they can help heal you!


Pearson, H. (2006, December 20). Fat people harbour ‘fat’ microbes. Retrieved May 29, 2016, from http://www.nature.com/news/2006/061218/full/news061218-6.html

Perlmutter, D., & Loberg, K. (n.d.). Brain maker: The power of gut microbes to heal and protect your brain–for life.

Rosseneu, S. (2003, October). Aerobic gut flora in children with autism specturm disorder and gastrointestinal symptoms. In Defeat Autism Now Conference. San Diego (CA).

(*From May 19, 2016.)

The visit to Applegate Farms today was tiresome but worthwhile. It was a lot of running back and forth to the kitchen and to the photoshoot area! Though I was mostly just a helping hand and wasn’t involved in the taking of pictures, I was able to observe as it all went down in between heating toppings up, grabbing forks and knifes and washing dishes. The cool part was that my hand-writing on the recipe cards was featured in a lot of the photographs!

Setting up was everything you’d expect. We had to lug in all of the coolers, dry goods, the placemats, cutting boards, and cooking ware, but with 4 people in total we were able to do so pretty quickly. The atmosphere of Applegate Farms Headquarters was very open and fun. They pride themselves on their sustainable, organic and natural meats and they’re concerned about animal welfare.

The photoshoot itself took place in the studio room called “Jugtown.” There were pictures on the walls that depicted the company’s history in sepia tones (very cool!) and Kate and Guy had to move some of the tables around so that the photoshoot could take place in the best lighting possible. It’s funny, I always thought that natural lighting was good, but it appeared like it was working against what they had envisioned for the pictures. Kate and Guy had to set up a tarp on one of the larger windows to dim the light out. I realized just how particular everything is for a photoshoot—it has to look really proper and tidy for social media and each and every aspect of the picture is scrutinized. Because the main focus of the pictures was the differently-dressed hot dogs, there was lots of fuss over “thumb placement” and how the model’s hands looked. Time is also of the essence here, you have to move quickly but not too quickly. Move too slow, and the hot dog will start to look old and stale and the toppings will move around; move too fast and obviously chaos will ensue and things will get sloppy.

One of the most redeeming parts of the visit was the networking and the people that I met. The people that work at Applegate Farms seem like they really value where they work and they have fun. They hire out a lot of young, health-minded individuals it seems (a lot of which didn’t really eat hot dogs or meat for that matter, which surprised me). The highlight of my day was being able to meet with the Research and Development staff of Applegate Farms (essentially, food scientists)! We had nearly an hour long discussion talking about what I could expect in college, what I could do with my major, intern opportunities, and the importance of staying curious about food. They told me that they too are foodies and food science “nerds.” It felt nice to have people to talk to that also take inspiration from looking at new products at the grocery store, and trying out weird and quirky food combinations. I met someone in marketing, who gave me a brief summary of what she does: essentially, she analyzes trends (through more than just social media) to see what customers like and what they believe will do well at retail stores.

From the experience today, I learned through discussing with two R&D specialists more about the industry that I will be a part of and the importance of maintaining one’s creative side when developing a recipe or product to put on the market. I learned what really goes into professional photography and what it takes to put a product on social media or on a grocery shelf. What I learned today was really essential but difficult to put into words, all said and done. I’m exhausted but it was a worthwhile experience.

(*From May 17 & 18, 2016.)

Today was my first day of helping Kate of And We Ate, a husband-and-wife duo of food photographers and recipe developers. I could not have picked a better week to start as a helping hand, as they are currently preparing for a photoshoot on Thursday featuring Applegate Farms, a Bridgewater, New Jersey based meat-farm that was just recently acquired by Hormel. Applegate Farms is focused on natural and organic meat products made with ingredients any consumer can pronounce.

The photoshoot features their various kinds of hotdogs, with 31 variations of flavor combinations based on cities in the United States. Today we had to gather the ingredients. Just going to the grocery store and searching for all different kinds of exotic pickled vegetables and sauces was a learning experience in and of itself! Kate is very grocery store savvy—even I didn’t know about giardinieras, pimiento peppers, and what a chiccaron was (it’s a pork skin).

After that was done, we headed down to her studio. I helped her make the recipe cards and then we began cooking. I helped her make pineapple relish and lemon mayo for the Honolulu Hot Dogs, the Pimiento cheese for the Cincinati Hot Dogs, and my favorite, the Olive Mufuletta Salad for the New Orleans Hot Dogs.

I was able to learn that I’m terrible at juicing and zesting citrus, and really bad at mincing parsley and garlic. I think Kate will teach me some good kitchen habits—she made sure that I continually cleaned up after finishing each recipe. My old method used to be to let all my bowls and dirty utensils pile up in the sink! I was able to see how much stress is taken away from the equation when you clean as you go. Being in the And We Ate studio kitchen, I realized just how much I have to learn about cooking—and how different cooking for a professional styling shoot is than cooking for yourself.

On day two, Kate and Guy demonstrated the appropriate chopping and slicing techniques. There’s a specific way you have to hold whatever you’re cutting and the knife itself. They also showed me that you can put a damp washcloth underneath your cutting board to keep it stable. And if it wasn’t the onion itself making me tear up, it might be how difficult it was to properly dice it (I’ve been cutting them wrong all my life!) I’m not the best with a knife still, but hopefully with practice I’ll become better. It’s funny, I never realized there was skill involved in such a common kitchen activity, but I think it’s truly what sets apart good dishes from bad, because how foods are cut can impact their texture. I also feel like it’s such a baseline ability that I should have if I plan on working in the food industry!

After the chopping lesson, we prepared most of the colder toppings, as yesterday was mainly for the toppings that had to be cooked on the stove top. I made a pepper hash, delicious guacamole, herbed mayo, cole slaw, snacked on copious amounts of pineapple helped Kate clean up along the way and set up a “game plan” for the next day. With 31 different variations of frankfurter sandwich, you can’t even imagine how much preparation goes into each one. We assembled the recipe cards in order, grouping them by toppings that were utilized in each and made sure that we had everything that we needed from the pantry and most of her food styling tools.

I think it’s fair to say that we’re ready for tomorrow. We’re getting up bright and early for an all-day shoot at Applegate Farms’ headquarters.