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Voorhees 0731

Voorhees 0731

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Published by: elauwit on Jul 29, 2013
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www.voorheessun.com
JULY 31 - AUGUST 6, 2013
FREE
Calendar . . . . . . . . . . . . . . . . 8Classified . . . . . . . . . . . 20-23Editorials . . . . . . . . . . . . . . . 6
INSIDE THIS ISSUE
Crime
Rate decreases 60.4%from last year
PAGE 16
Easternalumnusstarts jerkybusiness
By KRISTINA SCALA
The Voorhees Sun
From Eastern Regional HighSchool valedictorian to lawschool student, Voorhees nativeMatt Tolnick embarked on a ca-reer change he never imagined – starting a beef jerky company.Tolnick graduated from East-ern in 2001 and stood by his fel-low classmates as valedictorian.During his time at Eastern, hewas scholastically inclined, keep-ing up with his grades. He playedon the basketball team his fresh-man year, but didn’t believe a ca-reer in the sport would pan out.“I wanted to go to the best col-lege I could, and I figured thingswould align themselves fromthere. I never had any specificgoals,” he said.Tolnick attended Duke Univer-sity, graduating with a degree inpublic policy studies and eco-
PATRICIA DOVE/The Voorhees Sun
The ‘Beneath Your Feet’ event was held Saturday July 20 at the M. Allan Vogelson Library. Adinah Greene, outreach educator for thePhiladelphia Zoo, teaches children about animals who live underground. She shows them Camilla the armadillo.
‘Beneath Your Feet’
 please see
TOLNICK, page 2
 
2
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Tolnick started making jerky in 2002 with college friends
nomics. While thinking aboutpursing a career as an NBAagent, he thought going to lawschool after Duke would be a rea-sonable move toward his futureaspirations.“That was something I hadkicked around a little bit. When Iwent off to college, I didn’t have aspecific idea for a major. It wasn’tlike this is what I have to do withmyself. To me, it always seemedlike I could, and had the abilityand the potential to do so manythings. It was always so hard tosettle on one,” he said.He set himself up for a careerin law knowing he would have togo back to school, studying for anumber of years if he pursuedhis degree in business.In 2002, Tolnick started mak-ing beef jerky with a few collegefriends, splitting the cost of a $50dehydrator from Wal-Mart. Theydecided buying jerky was expen-sive.“The first batch wasn’t good,”he said. “Back then I didn’t havethe spice cabinet that I wouldcome to have in subsequentyears. We were following the di-rections of the dehydrators ...that’s not how you make goodbeef jerky.”According to Tolnick, usinglean cuts of meat is a better op-tion over ground beef. When hediscovered more gamy piecesturned into a better quality jerky,as well as the “rudimentary un-derstanding of flavors,” he tookthe idea and ran with it.“I was able to quickly havesomething as good as what wewere getting in stores,” he said.But he wasn’t keeping track of his recipes.“That came later,” he said.The jerky sharing did not trav-el past his core group of friends.“It would be gone before youknew what to do with it,” he said.He made small batches, mak-ing jerky the same way someonewould make cookies or bakedgoods in their house or apart-ment.When he went to UCLA, hecontinued to make jerky andbegan to “hone in on flavor pro-files.”“By the third year in lawschool, I decided I had enough of the law courses and wanted tobranch out and take whatever
TOLNICK
Continued from page 1
 please see
PERFECTING, page 12

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