Sally Brown

I was born and bred in NYC. Became a chef after college. That transitioned into a wholesale vegetable business selling only locally grown vegetables in the New York area long before the term locavore was coined. That in turn, led to a return to graduate school to learn how wastes from the city could be used to enrich soils on neighboring farms. Here I mean yard waste, food scraps and the leftovers from wastewater treatment - food wastes both pre and post digestion. Now a professor at the University of Washington, practicing what I preach.