78 LOUISVILLE MAGAZINE 12.14
food
bits
drink
Nibbles
What ingredient do you use more than
any other? "Making jerky, we use quite a
bit of soy sauce. Last year, we were going
through about fve gallons a month; this
month, we used almost 45 gallons. In our
kitchen, we currently have a 55-gallon
barrel of San-J tamari, weighing in at 546
pounds." Where are you a regular? "The
other day I walked into DKD (That'd be
Dragon King's Daughter — Ed.), and the server
guessed what I wanted — a bento box —
before I had my jacket off." What's always
in your refrigerator? "I pickle everything
— caulifower, baby corn, mushrooms and,
of course, cucumber. I prefer pickles that
have been refrigerated, leaving them crisp
and snappy. I grew up in Hawaii, eating tons
of kimchee, so I try to always have a jar in
there." Favorite cereal? "Sometimes I crave
terrible-for-you sugary cereal. Like twice
a year, I'll pick up Cookie Crisp or Cap'n
Crunch (the one that's all Crunch Berries)."
Favorite snack? "My wife and I were driving
back from a trip to Chicago, and I grabbed
a bag of Big Papa Dill Pickle Popcorn from
one of those big trucker gas stations. The
company's website sells 12-bag cases for
$24, shipping included. The company also
sells pickle-favored lip balm." What dish do
you make at home most often? "I worked
at several different pizza places throughout
my 20s and like to remind my wife that I
know how to slap pizza dough. My current
favorite is a Vegenaise-and-teriyaki whisked
sauce (go light on the teriyaki), topped
with kimchee and vegan bacon bits (a new
product we're currently developing)." First
drink you ever had? "Can I pretend my frst
Stanley Chase III, 32, owns the
Louisville Vegan Jerky Co. He
lives in Germantown.
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