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12. Whisking the rhue with onions. for a gravy. adds raw potat cubed. 13. saw alligator tail. etoufé. if people didn't like it had cold cuts on the salad bar 14 Q. did you make 2 different entrés. yes at least added chicken broth 2 1/2 cups. garlic + onion powder 15 Betty: how did you work with US foods? place weekly orders Betty: what was the mobile kitchen. a trailer. walk in fridge, stoves and a tilt skillet, other wall, chairs. could seat 40 at a time 11-11:30...whole day until everyone ate 16 Big Apple went bankrupt 2 years ago. sponsored by B of A + state NY coming back as a 3 month circus in New York City 17 Q: What was favorite meal? fried chicken made 3/month 18 added in veggies. mostly frozen. canned was 19 Betty where are they from -- [[crossed out]] acts from E. Europe/Asia China. crew mostly urban youth. Try to give everyone a taste. mongolian performers. US food did not have yak but a NYC did. I saved the yak fat. they would spread on butter. 3:20 PM 20. Betty: what are you doing now? Ray: Breakfast/lunch place in cranston RI. shorter days 21. starting Biscuits pastry chefs are like chemists. I like to add layers of flavors. using Bisquick. my 1st job was a Bojangles and I was a manager but had to be a master biscit maker 22. Betty: story folklife 2004. maritime foodways. not expecting fresh peaches 23. July-Sep in Walden NY. near mennoinite community who would bring fresh fruits. Michael Christensen founder of Big Apple circus has a farm in PA. heirloom Brandywine 24. They gave me what I needed. tools. Because crew is happy 25. putting biscuits on top in cooker, put in oven 400 degrees 26. Q: how many calories 3000 a day crew 100 perf 60-70 temps 50-80 27. Breakfast orders 28. Betty: what do you do w/ leftovers - - kept in cookhouse microwave 29. Betty: what to serve with it [[crossed out]] rice [[crossed out]],fish, lots of vegetables 2000 - [[crossed out]]- 2006 30. Q - where do you get ingredients? every Monday delivered sometimes didn't have water. had to truck in water. 31. Betty. still in oven. Thanks 3:46 PM