I'd heard about Michael Passmore before reading Rick Kushman's lengthy, but worthwhile profile in a recent Sac News & Review. But really, all I knew about him is that he used to be at the Sunday Farmer's Market under the freeway and that chefs love him. But I really didn't know why or much about the person.

After reading the profile, I'm starting to get it. But not everybody has time to read 3,300 words about a fish farmer - even the best fish farmer. Here are 7 things I learned when reading the piece.

1. First Careers: Before he started the fish farm, he spent time performing background checks for corporate America and later, attending Law School.

2. Tattos: Chefs Edward Martinez, profiled by the Bee's Chris Macias who has worked at Hawk's and Enotria and Tyler Bond of Enotria have tattoos of the Passmore Ranch logo.

3. Valentine's Day Gifts: Michael Passmore loves fish so much that he gave his wife two 140 pound sturgeons one Valentine's Day. Or maybe that should read Michael's wife Vandy loves him so much that she put up with getting two fish for Valentine's day.

4. Fish For You: Home chefs will soon be able to get the same fish and vegetables as the restaurants do via his new venture Passmore Ranch Provisions.

5. Caviar: Besides fish and produce, Passmore Ranch is now selling aged caviar.

6. Who Discovered Passmore?: Passmore credits Randall Selland for discovering him, although Selland modestly declines to accept any responsibility.

There's much, much more in the profile. I urge you to make the time to read it. Not only is it informative, Kushman makes it an enjoyable read.

Read the entire story in the Sac News & Review.

Image is from http://passmoreranch.com/.

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