Abra Berens is the chef at Granor Farm and author of Grist: a practical guide to cooking grains, beans, seeds, and legumes and Ruffage:a practical guide to vegetables. Abra strives to make simple, delicious food that celebrates the Midwest. She has been cooking since 2006, from the storied Zingerman's Deli, to chef driven restaurants in Chicago. In 2017, she left her position as Executive Chef at Local Foods to join the Granor team. As the chef at Granor Farm, Abra combines her love of Michigan, cooking vegetables just-pulled from the ground, and sharing them with others around one big table.
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.
Grist is a continuation of the practical guide series and is a reference for incorporating whole grains and pulses into every day meals.