Market Chef : Daniel Miller
From here, travel and food became the happily symbiotic givers and takers in Millers life, his life blood, really. A move to Honduras to scuba dive and bar tend followed by a jump up to Alaska to manage a restaurant, then down to the Virgin Islands to warm up and wait tables. More table-waiting in Atlanta, and then a little apple-picking in Ontario while living out of the back of a classic 1969 VW bus. Surely this was no cakewalk, but if you’re toes aren’t wiggling with the beginnings of wanderlust, or if you’re not JetBlue-ing in another tab by this point in the story than you’re made of stone.
Finally, in the late 90’s, Miller and his father moved to La Push, Washington, home of the Quileute tribe, where his father ran a store and where they set up a salmon smoking business for the tribe. Smoking fish and roasting bones, living from scratch, Miller finally truely realized that as much as he enjoyed restaurants, what was truely moving to him about being around food was the unique sense of community that food can foster.
Finally he found himself back in Portland, working behind the bar and the Country Cat and working to create DuckSpoon.com, a website intended to capture the recipes and stories of his aging father on video for his children and childrens’ children. The site is up (in beta) at www.duckspoon.com and a browse through the various pages reveals brilliant idea as well as a deep love for food and the stories it tells; stories, flavors and memories worth preserving.