About Jenny Breen

Jenny Breen is a passionate advocate for eating and cooking sustainable, seasonal whole foods. She has been cooking and baking professionally in the Twin Cities for over 20 years. She is co-owner of Good Life Catering, a sustainable whole foods catering company, and is a Public Health nutrition educator. She teaches a sustainable foods cooking class at the University of Minnesota, works on food and nutrition policies for Bloomington public health, and works with Minneapolis and Richfield public schools to improve their scratch cooking skills and offerings. She published her first cookbook, Cooking Up the Good Life, in 2011 with the University of Minnesota Press.

Pickled Vegetables, Rose & Raspberry Beets, and Greens with Miso Dressing & Toasted Almonds

By Jenny Breen Photos courtesy of Mill City Times Dinner on the Farm is back with three more Farm to Table ideas. “The flavorful space between fresh and rotten” is how Sandor Katz, fermentation expert and author of The Art of Fermentation, describes it. While it may seem like fermenting food might be an obscure skill … [ Read more]

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