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    Holiday Gifts and Shipping 2021

    Holiday Gifts and Shipping 2021

    Greetings! We here at Todd Alan Woodcraft hope this finds you and your families well as we head into the holiday season of 2021. 

    First and foremost we want you to know that we’ve been staying ahead of the current global supply news since 2019 and have been preparing for supply shortages.

    This Holiday Season, we are here for you and your gifting needs!  

    Todd Alan Woodcraft is fully stocked with the quantities of products we normally carry online and in our Vancouver Washington Showroom! 

    We suggest that when purchasing Christmas or Holiday gifts, the earlier the better- as we’ve heard shipping operations are effecting delivery dates. Early on, our team realized that there would be a lack of products for the holidays in 2021 through 2023 from many Big Box and other small business retailers- and that’s why we thought ahead!

    Our preparations are allowing us to keep our prices affordable and so we can offer a range of quality products in variable price ranges. Part of our forethought includes offering installment payments through Afterpay, a simple and easy to use 3rd party, payment system. 

    We will do our best to make sure your orders are shipped as soon as possible from our store. For the record, we must state, once products are in the hands of the select shipping companies, their delivery timing is out of our control.

    We ask that you please support products Made in the USA and also support Small businesses with your holiday purchasing power!

    Why is this shipping breakdown happening?
    Long answer short:  We felt it was important to address what we see happening within the Socioeconomic structure of the United States currently; And how this will effect shipping during the remainder of Fall and going into the Thanksgiving, Christmas and New Year Holidays. 

    Covid restrictions/mandates from 2020 that many states placed on what “they" deemed “Nonessential“ workforces and Trade Schools, along with financial incentives not to work for many people, caused the US  to currently be in the beginning stage of a seemingly coordinated rapid collapse of the supply chain. This is effecting products and parts being imported into the country (along with transportation of US created products within our country). Also, this caused a shortage of logistics employees from Route setters to new Truck Drivers.

    Also, Unconstitutional Vaccine Mandates (for non-Government unapproved, big pharma chemical cocktails) from both the Government and Big Business have begun to cause staffing shortages in many areas of transportation and logistics due to mass layoffs and firings


    Currently, Trucks in use are breaking down with little parts to repair them which those parts are sitting off our coasts on cargo ships. Many shipping companies are seeing delivery delays in many major hubs due to understaffing and logistics.
    To sum it up, there are dozens of stories one can google of consumers not receiving products in a timely manor, and this is the best explanation why. 

    God Bless You, Your Family, Your Friends, God Bless the USA and the God Bless this world.  We wish you the best during this time and a healthy and happy 2021 Holiday Season.  Thank you for your continued support of Todd Alan Woodcraft!

    Best Wishes,
    Todd Alan and the Todd Alan Woodcraft Team

    Charcuterie 101

    Charcuterie 101

    Charcuterie 101 

    What is charcuterie? By definition, charcuterie, (pronounced “shar-ku-tuh-ree”) is the art of preparing and assembling cured meats and meat products. This French term, which originated centuries ago, only recently gained popularity as the trend of charcuterie boards has skyrocketed to high status. 

    So, why is charcuterie suddenly all the rage? First of all, it’s a casual, yet intimate way to enjoy food. A charcuterie board promotes gathering and conversation. It also sparks aesthetic and culinary interest, causing guests to linger longer and create lasting memories. 



    Second, because of the variety offered on a charcuterie platter, there is something for everyone. Every pallet, dietary need, or food restriction will be satisfied from the multiple offerings on a single board. In addition to cured meats, traditional charcuterie boards offer fruits (both dried and fresh), pickled vegetables, nuts, seeds, cheeses, crackers, and dips such as honey, jam, or hummus. 



    Third, charcuterie boards are beautiful to look at and as the saying goes, pretty food is more fun to eat! 

    The sky is the limit when it comes to creativity; charcuterie boards are a true form of art! 




    This super simple recipe was inspired by many incredible moments out on the water crabbing with my husband and children. So many in fact that we needed to start freezing our Dungeness crab because we were catching so many that we just couldn’t eat them all.

    Served on The Food Pallet Serving Board


    2 cups lump crab meat, plus 1/4 cup for topping dip after baking

    8oz. cream cheese, softened

    1/2 cup mayonnaise

    1/2 cup Parmesan cheese

    1 Tbs. fresh chives 

    2 garlic cloves, minced 

    1 tsp. Worcestershire sauce 

    2 tsp. crushed red pepper flakes 

    Sourdough bread bowl for serving dip in plus 1 Tbs. butter and 1 garlic clove for frying sourdough bread crumbs. 



    Preheat oven to 350 degrees 

    Add softened cream cheese, mayonnaise, Parmesan cheese, garlic, Worcestershire, crushed red pepper flakes and chives in a mixing bowl and mix until combined. Gently fold in 2 cups crab meat. 

    Cut off top of sourdough bread and gently hollow out loaf leaving enough bread around the edges for structure. Fill bread bowl with crab mixture. Bake for 30 minutes or until top is golden and bubbly. 

    While crab dip is in the oven, break up leftover sourdough bread into small pieces. Melt 1 Tbs. butter in skillet and add one smashed whole garlic clove, add bread and sauté until golden and crisp. Remove garlic clove. 

    Top hot crab dip with bread crumbs, chives and crab meat, serve with sliced bread, crackers, vegetables or maybe just a spoon because this dip is delicious on just about anything!

    For more great recipes join Katie on her Instagram @Thekitchenwild

    Venison Chili from The Kitchen Wild

    Venison Chili from The Kitchen Wild


    There are a few meals that are an absolute must for hunting camp and venison chili is one of them. After being in the woods all day there’s something so comforting to coming back to camp to a heaping bowl of hearty chili piled high with cheese and onions and of course that giant side of cornbread with an inappropriate amount of honey butter (because is there anything better than an inappropriate amount of honey butter?! The answer is NO! It’s so so good!)! It’s the perfect way to warm up and fuel up in preparation for the next days hunt!

    Served up on a French Oak Blackened Board



    (Large hunting camp recipe, you can easily cut this recipe in half for a smaller group) 

    2 lbs ground venison 

    3 cans Tri Blend beans (dark red kidney, pinto and black beans)

    2 Tablespoons olive oil

    2 onions

    2 green peppers

    8 stalks celery

    3-4 cloves garlic

    2 McCormick chili seasoning packets

    1 can Rotel tomatoes  (I blend these because my husband doesn’t like tomatoes) 

    1 can stewed tomatoes (blended)

    2 cups water 

    1 Tablespoon honey 

    1 tsp Johnny’s Seasoning Salt  

    Cracked black pepper to taste



    In a large stock pot add olive oil, cook ground venison until it has browned. Set aside.

    Add more olive oil back to pot, diced onions, peppers and celery. Sauté until they start to get soft.

    Add venison and garlic back to your pot, sauté for 2-3 minutes until garlic is cooked.

    Add McCormick seasoning packets, blended Rotel and stewed tomatoes, beans, Johnny’s, honey and water.

    Simmer for 30-60 minutes (if I’m in a hurry, 30 minutes will do but the longer the better!). Top with cheese and chives and enjoy!


    For more great recipes join Katie on her Instagram @Thekitchenwild

    Epoxy for Cutting Boards, just say No.

    Epoxy for Cutting Boards, just say No.

    Epoxy for Cutting Boards, just say No.

    With the advent and popularity of DYI hobby sales websites, we at Todd Alan Woodcraft have been seeing a lot of DIY wood hobbyists selling cutting boards with epoxy coatings -or- having the epoxy embedded in the wood near the cutting surface. As a professional woodworking company we felt called to address why this is a bad idea and you should really- just say No, to epoxy cutting surfaces.

    We at never use epoxy on any of our cutting boards or butcher blocks for many different reasons which I will address below.

    First and foremost, food grade epoxy is safe when applied correctly for non-cutting, or light duty cutting surfaces, such as serving boards, charcuterie boards or serving trays therefore epoxy does have its place in the kitchen or dining room.
    There are many beautiful charcuterie and serving boards using food grade epoxy available on our site here.


    This food grade level of epoxy is a different FDA grade than what you would normally see in table tops, benches ect. and unfortunately a lot of DIY hobbyists may not be up to industry speed on which products are safe and which are not safe to use on a surface that makes contact with food.

    There are so many products catering to the DIY crowd are produced outside of the US where possibly some of the compounds are not listed, and let alone the thousands of “tutorials” by professionals and other hobbyists, there is a lot of conflicting information on direction and use for epoxy.  Its extremely important that if you are a DIY Hobbyist selling your product, and reading this blog, that you make sure you search out brands that have high-ratings and are compliant with FDA standards. Also it’s equally important that you learn to properly measure, mix, pour and cure any epoxy. 

    When it comes to purchasing a cutting board or butcher block, it is extremely important that it contains no epoxy on or near the cutting surface- food grade or not.

    When you use a cleaver or kitchen knife on a wood surface, wood has a natural way of self-healing over time and several studies have found that there are natural antibacterial and antimicrobial properties in many varieties of harder wood due to its porous healing nature. Wood pulls bacteria in trapping and killing it through the drying process after cleaning. 

    The following are some of the problems with epoxy as a medium to heavy Use cutting surface and why we don’t use it:  When coated with epoxy, or making contact with epoxy,  wood reacts differently and doesn’t self heal once you’ve broken though the epoxy to the wood level.


    Epoxy over time can collect bacteria hiding under the deep scratches and cuts on a cutting board from your knives, even if cleaned thoroughly. Blood and Juices can dry and create a bacteria laden surface.

    Epoxy can break down over time with knife use and also chip and splinter when used as a butchering or medium to heavy cutting surface. Small particles could get into your food, and thus get into your digestive system.  
    Epoxy is a hard plastic surface, and harder on cleavers and knife blades, causing them to dull faster. 

    And finally, epoxy will over time with chopping and butchering use and heavy cleaning will eventually end up looking horrible with scuffing or clouding, thus destroying any heirloom or artistic value of your board.

    When you are considering purchasing a cutting board or butcher block, we at Todd Alan Woodcraft, suggest purchasing one that is Wood based without epoxy inlay and is sourced and produced in the USA from a professional and experienced woodworker.

    You can find our full line Todd Alan Woodcraft line of Cutting Boards Here.