James Beard Award-Nominated Chef & Author
Abra Berens: Biography at a Glance
- Abra Berens has a rich background as a chef, author, and former farmer, making her an authority on culinary arts and sustainable agriculture.
- Berens' dedication to strengthening the connection between eaters and growers and advocating for an equitable food system focuses on sustainability and ethical eating.
- As the author of Ruffage, Grist, and Pulp, Abra communicates complex culinary concepts in an accessible and engaging manner.
- She was named a James Beard semifinalist for Outstanding Chef: Great Lakes, recognized for her culinary talent and innovation.
- Abra's mission to educate consumers about food origins and production methods resonates with educational institutions, non-profits, and organizations focused on health, nutrition, and sustainable practices.
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Biography
Abra Berens is a Michigan 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 food system for everyone, from producers to grocers to consumers. She is the author of Ruffage: A Practical Guide to Vegetables, a 2020 Michigan Notable Book winner and James Beard Award nominee, and Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes. Her dinners at Granor Farm in Three Oaks, Michigan, made her a James Beard semifinalist for Outstanding Chef: Great Lakes.
