Sherri Brooks Vinton

Teaches at The Brooklyn Kitchen

You might expect a food epiphany to strike in the kitchen, at the table, maybe in the market. My ‘a-ha’ moment came on the back of a motorcycle. In the summer of 2000 my husband and I drove cross-country and came face-to-face with the negative impacts of industrial agriculture—farm towns turned to ghost towns, fields planted with feed instead of food. I returned home hungry for answers (and some real food!) and found a dynamic, delicious community of sustainable food producers operating just under the radar. A decade later, this real food movement continues to provide eaters with the freshest, most delicious food available and I want to help you find and enjoy it! I am a former Governor of Slow Food USA and a member of Women Chefs and Restaurateurs, the Northeast Organic Farmers Association, International Association of Culinary Professionals, and Chefs Collaborative. Currently, I am working on two more Put ‘em Up! books which will offer more tips, tricks and recipes for “preserving local agriculture.”