<p>
	<img alt="" src="{filedir_5}163003_574703093784_3756603_n.jpg" style="width: 250px; height: 188px; float: right; " />Although incredibly difficult to do, if I were to sum up my Au Sable experience in a few sentences, it would be this:&nbsp; Stewardship for creation was fostered in me through day-to-day living as a student and an intern at Au Sable.&nbsp; Then as I was head cook, stewardship and sustainability became a passion to instill in the kitchen, and inevitably getting intertwined with food, became a tremendous part of my earthly responsibility and passions.&nbsp; So through my experience, I learned to see the glory of God in nature, and eventually found that what was on my dinner plate reflected how serious (or not serious) I was about being a steward of his created world.&nbsp;</p>
<p>
	Then there was Melinda Cook... who became another one of my passions when she came to Au Sable to work in the kitchen. It turned out that we embraced this same feeling towards sustainable living and its importance when it comes to the food we eat.&nbsp; Eventually, she became my wife.&nbsp; After Au Sable we moved to Traverse City to work at a small bakery called&nbsp;<a href="">Pleasanton</a>. Their high regard for sustainability is what attracted us there through baking organic natural-leavened breads in a wood-fired brick oven - never throwing away a single loaf.&nbsp;</p>
