JCIN

The Noisy Goose

There, under the guidance of Friend and cook Fay Carrol, they spent four hard-working years mastering the ever-elusive art of home-style cooking, while learning the idiosyncrasies of catering to the public. (An undertaking not for the weak minded or faint of heart) They worked eighteen hour days, seven days a week, often sleeping on the basement floor of the restaurant, except of course whenever it was flooded, and walked 40 miles uphill in the snow to get to work everyday. Or so the story grows…In all truth, they lived and breathed their business into existence.

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