Keri Keifer hails from Illinois and developed her passion for gardening, kitchen activity and art along a circuitous path which included formally studying Chemistry, being trained in Baking and Pasty Arts in San Francisco at Tante Marie’s Cooking School, working for and volunteering with a number of Bay Area food justice organizations and eating a lot of really good local food. Keri loves the little things and is proud to call herself a ‘Food Artisan’; food is her art, from seed to table. She completed the Master Course in Pickles, Krauts and Ferments at the FCI in the Fall of 2012. She is the proud co-nourisher at Grace Hearth based in Oakland, California where she nourishes her community with local and seasonal, soul-warming food.
- Pickles 2012, Jul 28 Oct 29