A Girl Hunter’s Guide to Conscious Eating
Chef Georgia Pellegrini’s passion for good, simple food began at an early age while fishing for trout in upstate New York. After a brief foray into the corporate world of finance, she enrolled in the French Culinary Institute in New York City. While working at farm-to-table restaurants, Pellegrini realized she was most interested in the foragers, fig collectors, and salami makers who arrived at the restaurants with their goods. Her purpose b…