Abra Berens is a farm-to-table chef and author of the 2019 cookbook, Ruffage: A Practical Guide to Vegetables. She is a chef at Granor Farm in Three Oaks, Michigan and the co-founder of Bare Knuckle farm in Northpoint, Michigan. I spoke with Abra about her writing process, her experience at the Ballymaloe Cooking School in southeast Ireland, the hard work it takes to grow vegetables, the importance of reducing food waste, and why being a professional cook sometimes means being an entertainer.