Karen Barris Calabro
I worked in the industry for over 25 years before retiring and moving into medicine. While I did go to culinary school after having cooked over a decade, my real training was in the kitchens of Northern California. I apprenticed under several master chefs from Italy, France, Vietnam, and Mexico, making my specializations very diverse and open-minded. I adore keeping things simple and enjoy my 1000 sf organic garden, harvesting and preserving good healthy foods year round. I keep the concept of eating from food sources close to home as well as can be done, and live in the agricultural basket of New Hampshire: Hollis.