Episode 3, Tuesday, July 6

Abra Berens is a farm-to-table chef and author of the 2019 cookbook, Ruffage: A Practical Guide to Vegetables. Abra is a chef at Granor Farm in Three Oaks, Michigan and the co-founder of Bare Knuckle farm in Northpoint, Michigan. She was a contributing author to Waste Not, a James Beard Foundation publication on minimizing food waste. In addition to all this, she is a really fine writer, and is currently working on a new book, Grist, about grains and legumes.

I spoke with Abra about her writing process, her experience at the Ballymaloe Cooking School in southeast Ireland, the hard work it takes to grow vegetables, the importance of reducing food waste, and why being a professional cook also means being an entertainer.