"Drinking slow with The Farm and The Fisherman’s Danny Childs" by Jenn Hall interviews UD Alumni Danny Childs on connecting his anthropological background with cocktail creations. Childs says cocktail creation is, "a love of plants and science. It’s part chemistry, part biology and part anthropology. It has been a continuous path."
"As a University of Delaware student studying anthropology, pre-med, and Spanish, Childs spent six months examining the ethnobotanical traditions of the Mapuche, Shipibo and Atacameño tribes in Chile and Peru. His guiding question centered on pluralism: how can traditional, plant-based healing practices be maintained in concert with modern medicine? Ultimately, Childs lived in South America for a year and a half, during which time a backpacking journey with his then girlfriend (now wife) Katie sparked curiosity about hyperlocal culinary traditions.
After their return to the United States, the couple worked on local farms, digging into the regionalism of their own back yard. Feel free to read that literally: For nine months, the intrepid pair lived in a 15- by 15-foot military-grade tent on Indian Acres Tree Farm in Medford. Originally, the restaurant gig was a way for Childs to make extra cash. Now, he works closely with chef Todd Fuller and general manager Ben Menk to infuse an increasingly local-centric ethos into the restaurant’s cocktail program, including seasonal amari of their own.
'Danny has natural curiosity,' Fuller says. 'He is passionate about what the land has to offer, whether it’s on the farm or in the wild. The amari are the best example. In Italy, there are amari in every town. Why is that? Because they use everything that’s available.' " - an exerpt from the article.
To read the full article on Edible Jersey, click here!