Phil Karsting has the credentials that show his love is matched by his technique. The newspaper writes:
Karsting’s background is equal parts food and politics. After growing up in rural Nebraska, among a family of home cooks, he obtained a degree from the University of Nebraska in agricultural economics. That led, via a circuitous route, to a grand diplôme from the French Culinary Institute in New York City.
... Today, he is a serious hobbyist cook, one with the skills of a professional. Among his talents: He makes his own Worcestershire sauce, which he planned to use on New York strip steaks, along with some sautéed sliced red cabbage, for a recent dinner.