Chef, Local Foods
Abra started cooking at Zingerman's Deli in Ann Arbor, MI and from there moved on Ballymaloe Cookery School in Co Cork, Ireland nestled on a 100 acre working organic farm and under the tutelage of Darina Allen. While there she recognized that she missed restaurants but also wanted her food to be of the place where it was grown. She moved to Chicago in 2007 and upon arrival started working for Floriole Bakery selling pastries twice a week at Green City Market. The market was her first community in Chicago and led to relationships that are still strong today. She continued to cook in Chicago kitchens where Green City Market played a huge role, most notably Vie Restaurant in Western Springs. In 2009 she started her own farm, Bare Knuckle Farm, in Northport, MI, splitting time between the garden in the summer and Chicago kitchens in the winter. Since deciding to take perennial root in Chicago, Abra has been looking for a way to reconnect with the market and the GCJB was an obvious choice!
What inspired you to get involved with Green City Market?
The connections I forged through the market when I first moved to Chicago. I've been grateful ever since and wanted to help contribute to the growth of the market and help make it accessible to even more Chicago residents.
What’s the most delicious thing you’ve ever purchased from the GCM?
Beth Eccles' peppers. Leaning Shed's ginger.
What’s your favorite Jr. Board event?
I haven't been to one yet, but I'm super pumped about the big table dinners.