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Interview with Caroline Harness

How long have you been a caterer and purveyor of meat and fish?

I started working in the food industry in 8th grade when my dad opened his store in Lake Bluff. Starting off I didn’t know the difference between parsley and cilantro, but I learned as I went and slowly started taking on more responsibilities.

Where did the inspiration to create your shop come from?

Our store in Lake Forest rooted from my dad’s former shop in Lake Bluff. Opening this store gave me the opportunity to carry on the reputation he’s built over the past 40+ years.

Do you sell a favorite or recommended product you personally like?

I’m proud of everything that goes into our counter. We grind our own beef. We carry Duroc pork and cure and smoke our own bacon. Our seafood comes in 6 days a week so it’s always fresh. Our brats and sausages and all of our prepared items are made in house from scratch. How could I pick just one?

You know it when you see it. Its that soft, blurry, buttery background that lets the key parts of your photo come into contrasting sharp focus. Correctly pronounced, its 'boh-keh', but many just pronounce it like a group of flowers. Either is fine.

Tip: If your camera has an aperture mode (often an 'A'), select it and open your f-stop to its widest setting. Counter-intuitively, this is the smaller number, like F2 or so. When you shoot this way, you'll get the shallow depth of field associated with bokeh.

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