Office & Farm Sales Manager ι Culinary Instructor
While growing up in Chicago, Peggy’s first introduction to eating local, seasonal, and whole foods started as a student of Michio and Aveline Kushi and Wendy Esko. Lectures and cooking workshops taught her the benefits of relying primarily on food native to the regional climate and environment. She started as a Greenacres volunteer in the cooking school and than joined our full-time staff in 2001. Personal interaction with customers in the Farm Store allows Peggy to share her knowledge and passion for Greenacres and its mission of providing food raised and grown using sustainable practices. Peggy also enjoys teaching children about the Farm to Table connection while exploring the gardens, pastures, and challenging their culinary skills.