Annemarie is a true farm-to-table teacher and chef. Her experience and expertise in food is extensive, ranging from apprenticing in the kitchen at Le Jardin Notre Dame in Paris to working for Dan Barber at his Blue Hill Restaurant. After leaving the city for coastal Maine, Annemarie founded the Salt Water Farm cooking school. Students from around the world come to Salt Water Farm for classes that help them thrive as DIY cooks. We’ll discuss the farm-to-table movement, dive deeper into her cookbooks, and reflect upon the reality of a rural life—plus how creating a deeper relationship to our environment impacts our food.