Rebecca Courchesne (aka “Chef Becky”) is the expert preserver at Frog Hollow Farm. Although she graduated from Linfield College with degrees in English and anthropology, cooking was always her first love. After moving back to her Bay Area birthplace, she began working in the kitchen at Alice Waters’ Cafe Fanny and later became head pastry chef at Oliveto in Oakland. It was there, while “Farmer Al” was making his delivery rounds, that the pastry chef met the peach farmer. Becky moved to the farm in 1995 and in 2000, inspired by the abundance of delicious fruit all around her, launched a line of now-famous organic conserves, marmalades, jelly and chutney all made with Frog Hollow Fruit grown right in her backyard.