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- Valerie Jackson
- has a BA in biology from Brown University and an MA in Dietary Anthropology from UC Berkeley. She worked in the Bay Area for many years doing catering and event management and was a Slow Food convivum leader for Berkeley for many years. Over the years, she has worked in many restaurants both front and back of the house. Several years ago she purchased a small defunct farmstead in rural NY state, and has been trying her hand at raising her own food ever since.
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