Abra Berens is a Michigan based chef, author, and former farmer. Through every recipe written and meal served, she aims to tighten the connection between eaters and growers. She believes we can invest in a stronger, more equitable foods system for everyone from producers to grocers to consumers. Her dinners at Granor Farm in Three Oaks, Michigan, made her a James Beard semifinalist for Outstanding Chef: Great Lakes. Ruffage is her first cookbook and focuses on vegetables-- how to select them, how to store them, how to prepare them along with hundreds of recipe variations to make it easy to work delicious veggies into your daily repertoire. It was also a Michigan Notable Book winner and James Beard Award nominee. Grist, her second book, builds upon the ideas of Ruffage to provide creative, easy, and endlessly riff-able meals from grains, beans, seeds, and legumes.
