Meet the Heifers
Amanda and Meg met at Brooklyn restaurant No. 7 where Amanda is the pastry chef and Meg works front of the house.  Despite limited interaction in the workplace, the girls almost immediately discovered a plethora of shared food loves, chief among them: all things processed-pork.  That particular topic took on such weight in their early exchanges that Meg once mistook a discussion about Amanda’s pet dogs as one about hotdogs – despite mention of “barricading them into a room”.

Before long their shared gustatory interests began bringing them together outside of the restaurant for exciting shared meals at far flung locations around the city’s boroughs.

Then, with the No.7 closed on Mondays – and a Zipcar membership burning a hole in Amanda’s pocket – the girls began taking full advantage of their common day off by going on food-oriented road trips.  A jaunt to Connecticut for a hotdog? You bet!

So exciting and enjoyable were all of these experiences that the girls decided to start keeping track of them for posterity, and Heifers to Trough was born.

Amanda Clarke
Though Amanda’s chosen profession focuses on the sweet, she’s an ardent consumer of most things edible or quaffable – sweet, savory or otherwise.  When she’s not at the restaurant, she’s likely to be found experimenting with new dishes and techniques, cooking for and/or eating with family and friends, reading or writing about food or noodling around on her bass guitar.

Meg Moorhouse
Hailing from New Jersey, Meg’s taste veers more towards her home state’s Taylor Ham than its famous tomatoes, perhaps because her first solid food was meatballs. After a 10 year career in art and design, she jumped ship in 2008 to learn the restaurant business. She still, though, designs the quirky accessories label Love & Victory. Besides her (hamburger eating vegetarian husband, Willy) Meg is especially enamored with blue cheeseburgers, chocolate peanut butter ice cream, and Manhattan cocktails.