Chefs and Restaurants

Craig Deihl On Preserving the Past

Craig Deihl

Food was definitely a family affair for me. My parents weren’t chefs, but I was surrounded by great cooks. My grandparents had a 90-acre farm, where they grew corn, watermelon and cantaloupes that always graced the table. My Uncle Bobby owned a butcher shop, where they slaughtered pigs, and processed bologna and other country goodies. Even to this day, we still enter through the back door so my daughter can see the meat hanging—just...