2011

The new year will bring more ambitious goals for team NaCl. I am excited about the relationships with local farmers and artisans that have been developing recently. I am also leaning on our longtime purveyors to help us to help them become viable options for
the quality of product that we have become expected to provide. Within the next six months we will begin the long process of developing a biodynamic city farm to grow specific items for our restaurant.

We have also started to feel comfortable in the space and with what we are capable of. There are hams being cured for prosciutto. We are figuring out spacial issues in order to more efficiently cure a variety of meats and ferment different vegetable
preparations when the time comes.

Tomorrow is New Years Eve and I
cannot believe how well things have gone over the last few months.

I do not know how to express the gratitude that I have for the opportunity to be doing what I am doing in this building.

Thanks to
everyone.