Abra Berens grew up as the daughter of two doctors in Michigan but she and her family also lived on and ran a working farm. After attending cooking school in Ireland she returned to Michigan and ended up running a farm of her own, while also starting a career as a chef. Now, she's the chef at Grayner Farm in Three Oaks, Michigan and the author of a brand new book, "Ruffage: A Practical Guide to Vegetables," which was recently named best cookbook for spring by the New York Times.
