Meet the Goods Team

Sam

Co-owner, along with Doug & Stella, “She keeps moving everything.”

What’s your favorite dish to cook?

“I love baking cakes, cookies, bars, pies, and cobblers. Recently, I was advised to go gluten-free and have enjoyed the adventure of alternative baking.”

Obviously, you like food, any other passions?

“My family first, but then yoga.  I am an e-RYT 500 yoga teacher.  I am passionate about helping people improve their lives through the teachings of yoga.”

What’s your favorite food in Bloomington, Sam?

“Do cocktails count? Currently, it’s a tie between the Bacon Bloody Mary & Crimson Sour at Quaff On.”

George

Co-owner, “Master of the food, hater of social media.”

Why food?

“You gotta eat. Eating well and enjoying it just makes sense.”

Do you have a spirit animal?

“Spirit animal? No. Spiritual companion? Dogs.  They find absolute joy in the simplest things – and they don’t judge.  They also seem to lack a self-pity gene…”

George, what would be your last meal?

“Some sort of seafood w/fresh vegetables and herbs prepared using French, Italian, or Spanish techniques.”

And your favorite item in the store?

“It varies from month to month.  Currently cast iron, cutlery, and cutting boards are favorites.”

Jill

“Our intrepid manager, window fluffer extraordinaire.”

Does Jill have a spirit animal?

YES. “The hummingbird we both flit from one thing to another, chattering all the time.”

What’s her favorite childhood food?

“My mother’s beef and noodles, which were always served on mashed potatoes, starch on starch!”

What’s your favorite item in the store?

“At the moment it’s the entire linen section, but that will change depending on what I’m cooking or what just arrived.”

Do you have a  favorite cookbook or chef?

“I have at least 300 cookbooks, so that’s a tough one.  J. Kenji Lopez-Alt, of Serious Eats, is my current chef crush.”

Jacob

“Assistant to the Regional Manager, aka knife nerd”

What is your favorite item in the store, Jacob?

“Jill.”

And your favorite dish to cook?

“Chicken soup from scratch.”

Which chefs or cookbooks inspire you?

“Mark Bittman’s How to Cook Everything, Kenji Lopez-Alt’s Food Lab, Alton Brown, and David Chang.

Name something quirky about yourself.

“I study European historical martial arts.”

Do you have a spirit animal?

“The Fox.”

Steve

“The Vinegar Slinger or One Who Runs With Knife”

Why food, Steve?

“Because it is so satisfying to both the mind and the senses, and it provides a wonderful focal point for visiting with friends and family.”

What’s the quirkiest thing about you?

“I have been told by many that it is the fact that I often sleep 10-12 hours a day and am rarely out of bed before 11 am.”

Do you have a spirit animal?

“The mighty jackalope.”

It is your last meal, what do you choose?

“Cassoulet.”

How about a favorite childhood food?

“My grandmother’s chicken and noodles.”

Steph

“For whom we buy all the pink stuff.”

Give us an interesting fact about you.

“I joined the Navy at 17 and spent a few years in Sicily working on a NATO base. Old Sicilian men couldn’t handle the blond American girl cussing at them in hefty Sicilian. But they always deserved it.”

Steph, what’s your spirit animal?

“Owl.  I am good at seeing the reality beyond the illusion. I prefer a deep connection.”

What would your last meal be?

“Classic Wedge Salad, Russian potato pancakes with a creamy mushroom dill sauce, Fideua (Catalan Paella), Sacher cake with a Melange coffee.”

Libby

“Don’t mess with Libby’s tinsel!”

Do you have a favorite cookbook, Libby?

“The Art of Eating by M.F.K. Fisher, as she says….we all need ‘food, security and love’”

What would be your last meal?

“Meatloaf, baked potato, sweet corn, and cherry pie.”

What is your spirit animal?

“A squirrel, I tend to run out in traffic for no apparent reason.”

Give us something unique about yourself, Libby?

“I scull on Lake Lemon.”  Sculling is the use of oars to propel a boat by moving the oars through the water on both sides of the craft or moving a single oar over the stern.

Kira

Kira, why food?

“It allows us to speak without words.  Through a meal, we can communicate thoughts, feelings, and cultural differences.”

Tell us something quirky about you?

“Gone with the Wind’s Scarlett O’Hara is my middle namesake.”

Do you have a cookbook you use regularly?

“My home church cookbook, I brought it along with me to school.  Time-tested, practical, familiar, and at times comical (P.L. Smith’s Elephant Stew with a baking time of four weeks that will feed “3800 cowhands”).”

 

 

Baileigh

Baileigh, what does food mean to you?

“Food has always been a special part of my everyday life because it brings my family together. I grew up learning to cook and bake from my grandmother and my family eats dinner every night together, no matter how busy our days were. I enjoy the love that comes with food in my family.”

Tell us something interesting about yourself.

“I took a gap year after high school to pursue research in a biochemistry lab. We modify the HPV vaccine so that it may travel to third-world countries.”

 

Tiffany

Tiffany, what’s your favorite dish to cook?

“Shrimp risotto and I love making soups.”

You have a Bachelor of Fine Arts, what’s your favorite medium?

“I love to paint, I recently discovered acrylic pouring, and I am obsessed with all the different pouring techniques.”

Do you have a spirit animal?

“I don’t know if I have a spirit animal, but my spirit flower is a sunflower.”

Dave

Dave, what is your favorite childhood food?

“Red Velvet Cake.  My mom made it for special occasions – especially when my brother Craig would come home from college and graduate school – I was much younger than looked up to him, he was a star athlete, patient and caring.  Today, Red Velvet Cake brings back those memories.”

And your favorite chef?

“Julia Childs.  I grew up with her – she was my inspiration for a lifetime love of cooking.”

Why food?

“Food is how we celebrate. How we bring people together and welcome them into our homes and lives.  Food helps us create memories.  And, can help us find our passions.”

 

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