These sisters have a typical relationship. Rachel the older bossy, rule-following sister. Emily the younger, bolder, competitive sister. These characteristics clashed in the shared bathroom as teenagers. But they soon shined in the kitchen as twenty somethings living down the road (or a few "El" train stops) from one another in Chicago. While Rachel had been cooking since she was a little girl and was accustomed to picking up recipes and planning a menu, Emily was new to this culinary adventure. And she tackled it as she did the basketball court and the chemistry lab, with a desire to challenge and succeed. It is the combination of these two personalities, secret ingredients if you will, that through the years have made for a fantastic pairing. Rachel guides Emily in the classic art of preparing a meal, while Emily challenges Rachel to be adventurous and explore the new. Their meals are rarely shared together anymore, separated by more than 1200 miles, but they continue to share, to inspire, and to taste what is at one another's table. "Hey, sis," they say, "try this."
Rachel, the oldest child that she is, went to a Liberal Arts College in Valparaiso, IN where she graduated 4 years later with a Psychology Degree, then continued on to Graduate School in Chicago receiving her Masters in Child Development, accepted a job at her first interview after grad school as a Developmental Therapist, married her first love and college sweetheart, bought a condo, adopted a dog, started her own business, had a child, blah blah blah. Pretty much followed the template of any good Midwestern girl. Until her husband took a job in Austin, Texas this summer, and they packed up their bags and moved to the Lone Star State, new weather, new culture, new food, new lifestyle. Rachel seeks to prepare meals that are accessible yet intriguing and beams with pride when her adorable child scarfs down radish greens and beet pancakes.
Emily, being okay with acting a little unconventionally, graduated from the University of Wisconsin-La Crosse and hit the road for 2 months with her (then) boyfriend (now husband) exploring her way to Alaska and back. Upon returning from the road trip with no money in her bank account it was time to do what other people with bachelor’s degrees in biology did: find a job as a bartender until it was time to back to graduate school. It was during grad school that she took her passion of seasonal farmers market eating to the next level and became a gardener extraordinaire. The leap from growing tomatoes to raising chicken and hogs was natural, and Emily now prepares meals inspired by the food she grows and harvests with her husband in rural Wisconsin.