Originally published at Edible Bozeman.
Chef Daniel Wendell of The Food Studio turned on and tuned in but never dropped out of life. “I grew up in a Volkswagen bus. My dad was very much a gypsy,” he says of life after his parents divorced. Landing in Gualala, a Northern California coastal counterculture enclave, Wendell learned how to surf fish. While living in San Francisco in the Victorian houses his uncle and father were remodeling, he experienced the Asian cuisines popular in that city.