Chef/farmer/Midwesterner Abra Berens, author of Ruffage, talks with food writer Helen Rosner about how to elevate our vegetable driven cooking. Join Berens as she shares a collection of techniques that result in new flavors, textures, and ways to enjoy all the vegetables you want to eat. From raw to caramelized and everything in between—pureed, braised, blistered, confit—feel more empowered to shop, store, and prepare vegetables in a new way every day in an approachable way. A book signing follows the event.