"I don't want to take people's authority away. You know, I think that's been a tool of a lot of food media—to tell people that they're not good enough or that they can't come up with it on their own. And if they would just be a little bit more like 'X,' their dinner would be better. I think in order to break that cycle, you have to invest some time and invest some interest. And that can only come with doing it and learning about it, and that's what I'm hoping to provide, and let people take it where they want."
This week, we're excited to welcome Abra Berens to Salt + Spine, the podcast on stories behind cookbooks.
Abra is the chef at Granor Farm in Three Oaks, Michigan, and the author of two cookbooks: Ruffage: A Practical Guide to Vegetables and Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes.
Growing up in Michigan on a pickle farm, Abra took an interest in food early on. She worked at the beloved Zingerman's Deli in college and, before long, moved to Ireland to attend the farm-centered Ballymaloe Cooking School. Coming back to the states, she ran her own farm—called Bare Knuckle—for awhile, before landing at Granor Farm, where she hosts regular farm dinners to showcase their farming practices and produce. (Michigan is the second-most agriculturally diverse state in the country, second to California.)
Abra joined us remotely for this week’s show to #TalkCookbooks. We've got a great chat, including our signature culinary game.