Bulat Bayminov's WRIT-340 Blog

Now that we have finished "Growing the Farmer" book, I can make conclusions about this piece and how the author, Kurt Timmermeister, approached it. There were parts that drew me in, but there were also some chapters that either pushed me away as a reader or that I did not quite "feel."  My favorite chapter was on fowls. I found this chapter particularly special. When I was little, I would spend every summer at my aunt’s, who lived far from my hometown and my family. Every time I’d go there, the journey would feel different, yet similar to the previous ones: similar roads, yet grownup me. My aunt would send her son and me to collect chicken eggs every morning and evening, which became almost a ritual to me. The ritual became special to me because of my childhood memories associated with it. For example, one time I entered a room to collect eggs and a cook scared me away. And now, Timmermeister explains in his book the little details about his fow

Commis Chef I like explaining to people about atypical summer internship I picked up a year ago over a summer. Many of my peers at the Marshall School of Business looked for summer internships at either large banks or prestigious consulting firms. When I explain that I worked as a Commis Chef, many people get puzzled of what exactly it means. Do you know? If yes, then you are among a small group of people. If not, please enjoy reading this job description. A Commis Chef is a person, who performs food preparation work and basic cooking under the supervision of Head Chef. The reason many people don’t see us is that we spend most of our time in the back of kitchens.   There are three descriptions that help to sum up the responsibilities of a Commis Chef: ·       Preparing ingredients ·       Operating kitchen equipment ·       Preparing food Preparing Ingredients This is a vital step that needs to be completed accurately and quickly ·       Portioning, chopping,

I have had a number of mixed feelings while going over the book “Growing a Farmer.” I very much enjoy the way Kurt Timmermeister, the author, structures his sentences and explains his farming experience in the Washington state. His writing style is soothing and perhaps at times a little too soothing that it made me too relaxed. On the other hand, I have also acquired new knowledge about what is a farmer life like. It is particular interesting to hear a personal story of someone, who changed from running a large restaurant in Seattle to a quiet and peaceful farm on an island off the city. I was at first amazed by Timmermeister’s description of him getting honey from his bees and how much he explained that it was not “honey-stealing”, but a “symbolic relationship.” But then he later goes on questioning himself why his bees don’t survive through the winter and doesn’t ask himself to approach the problem. Timmermeister took himself on an adventurous journey to Vashon Isla