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Join us for a conversation with Farmer turned Chef and Cookbook author, Abra Berens, along with Chefs turned Farmers, Halee and John Wepking of Meadowlark Farm & Mill.
We will get to know these amazing individuals and learn about the dynamic journey from field to kitchen, and kitchen to field. And of course, we will learn a few tips from the pros on how easy and delicious it is to change your meals with the season using locally sourced ingredients.
Abra has been identified as best-cookbook author by The New York Times, Bon Appetit and Eater. Her list of accolades is as good as it gets – three books Ruffage, Pulp, Grist, and a 2023 ‘Best Chef Great Lakes’ James Beard semi-finalist for her culinary work at Granor Farm in Three Oaks, MI.
Halee & John, co-owners of Meadowlark Farm & Mill in Ridgeway, WI, are recognized leaders in regional grain for their investment in community facing infrastructure, creating value-added market channels for fellow farmers. Together with Abra, they will provide valuable insights into how seasonal and local ingredients, including grains and staple crops, can elevate everyday cooking.
Come ready to learn, ask questions, and pick up a few cooking tips that will inspire your own cooking. Don’t miss this chance to engage with three exceptional experts and gain fresh perspectives on seasonal, farm-to-table meals.
What To Expect
If you would like to reserve a copy of Grist, Pulp, and/or Ruffage from The Republic of Letters, check the box(es) when registering and we will have it/them ready for you to purchase during the event!
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