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. | IndieBoundGrowing 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. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe