GalloLea Organics: In The Beginning Before the Beginning

SoCal Artist Gal relocates to Asheville, North Carolina, via 15 year stop-over in Atlanta, Georgia. New Jersey Boy transfers to Asheville, NC by way of 10 year derailment in Spruce Pine, NC. Both flying their own separate coops in search of better jobs and more rewarding lifestyles.

They both land in Asheville the same week, each setting up their own nests in the same little neighborhood unbeknownst to the other. A few days later, late in the evening on a long June day NJBoy is out on his bike, not too far from home. SoCalGal is also out, wandering the streets with map in hand, looking for a hilly walking route. It begins to rain, her map dissolves into blurry lines and she waves down the nearest cyclist (NJBoy) to assist with directions home. Unfortunately for her, he has just moved to the neighborhood and is of little help directing her home. But they chat, turns out she too has a bicycle and so the new transplants exchange e-mail and she eventually finds her way home.

Fast-forward three years. SoCalGal and NJBoy ride their bicycles up to a high-point of the Blue Ridge Parkway, say their vows before friends and family, and ride back down on a tandem bike to start their new life together, employed in the still thriving economy of spring 2008.

Super-fast-forward to spring 2009, the economy has crashed and burned, and both our SoCalGal and NJBoy are unemployed and searching for new financial meaning in life. Thus is born GalloLea Organics and the Pizza Kit.

Any Italian NJBoy worth his salt and his pasta is going to have his signature recipes and our NJBoy is no exception. NJBoy has his grandmother's 'gravy' recipe, so he tweaks it slightly to use it for pizza. The quick rise whole wheat crust takes them a year to develop and (I really can't stress this enough) a LOT of pizza eating, to get to the final recipe for the GalloLea Pizza Kit.

And here, readers, is where my blog begins. I'll fill you in on the agony and the ecstasy of starting and building a food business in a trashed economy, the exploits of our duo as they continue to learn, one day at a time, how to make a living and not kill each other by the end of each 25 hour day.