Ironic isn’t it? A professional sausage stuffer like me, spends decades piping sausage meat into animal skins in Cambridge college kitchens…and deep down, all I really want to do is tell the world about the benefits of a plant-based lifestyle.
Well, a frustrated vegan I may be, but I’m pretty happy with my lot now I’m retired from my duties. I hang in the Museum’s Kitchen, welcoming visitors as they make their way towards the Dining Room.
Because I’m made of a combination of wood and metal, I corrode easily if the air gets too humid – easily done in an old building like this one. That means the staff and volunteers have to watch me carefully to ensure I stay fresh and clean throughout my retirement.