Why Abra Berens thinks grains deserve more of your attention

Salt & Spine

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Why Abra Berens thinks grains deserve more of your attention

"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."

Brian Hogan Stewart

Feb 02, 2022

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.

START COOKING TODAY: Omnivore Books | Bookshop | Hardcover Cook. | IndieBound

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.

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Salt & Spine

We tell the compelling stories behind cookbooks you won't get anywhere else. Featuring interviews with leading authors, we explore the art and craft of cookbooks, looking at both new and vintage cookbooks and the inspirations behind them … the compelling people who create them … and their impact on home cooks and the culinary world.

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