Alison Baker joined the farm in 2011 as chef and kitchen manager, overseeing the daily activities of the farm kitchen. From making pickles, prepared salads, and delicious pestos to baking the daily goodies tempting visitors to the Hello Café, Alison and the rest of the kitchen crew stay busy keeping visitors nourished and happy.
A graduate of the Chef’s Training Program at the Natural Gourmet Institute in New York City, Alison returned to her home state of Vermont after apprenticing at Three Stone Hearth, a pioneering community-supported kitchen specializing in traditional foods in Berkeley, California. While in California, she also studied naturally leavened breadmaking with artisan baker Eduardo Morell of Morell’s Bread.
At the farm, Alison has worked to shift more of our sourcing to local producers and position the kitchen for organic certification. She is an avid fermenter and introduced the farm’s first lactofermented foods - raw, vinegar-free, naturally sour krauts and kimchi made from our own organic vegetables. Alison created much of the farm’s signature value-added product line and also introduced our community cannery days. Look for Alison’s classes through the farm’s education program, or catch her cooking at one of our festivals, tastings, or dinners in the field.
photo: Bob Eddy 2011