By day, Doug Glass works as a senior lead engineer in Booz Allen’s Beavercreek, Ohio, office, helping to create an agile research, test, and integration laboratory for electronic support algorithms from the ground up.
That’s how he brings home the bacon. But when his workday is done and it’s time to relax, he’s still bringing home the bacon. Literally. “I’ve been learning the art of charcuterie for the last 8 years,” he says. “Producing my own sausage, bacon, and ham has really taught me, my family, and my friends to respect local farming and traditional forms of meat processing.”
His interest goes far beyond preparing cured meats, however, expanding into the entire path food takes from field to fork. “I’ve gotten to know several butchers and farmers from around the state that truly care about sustainability and animal welfare in our food system,” Doug says.
He also volunteers his time to make sure disadvantaged families in the Dayton area have food on their tables. “My favorite community outreach activity is cooking meals for low-income communities around the Dayton area. Through churches and outreach coordinators, I’ve been able to lead teams that have cooked hundreds of meals,” he says. “There’s nothing better than being able to teach someone how to cook for themselves or brighten their day with a special meal.”
