Tamar Adler

While working at Harper’s Magazine, Tamar Adler started cooking at Prune restaurant on her days off. She has since assisted Dan Barber of Blue Hill in sustainable agriculture research, opened a farm-to-table restaurant in Georgia, and cooked at Chez Panisse. In San Francisco, Adler also taught butchery classes and directed the Bay Area Meat Community Supported Agriculture group.

Adler currently lives in Brooklyn, NY.