Tressa Yellig, the executive chef and owner of Salt, Fire & Time,  is a graduate of the Natural Gourmet Institute for Health and Culinary Arts in New York. She specializes in a variety of health supportive cooking styles, but mostly advocates the Weston A. Price Foundation’s nutritional philosophy of traditional fats, sprouted grains, pastured meats, raw dairy and fermented foods. She apprenticed under the worker-ownership of Three Stone Hearth in Berkeley, CA, the first community supported kitchen of its kind. In addition, she has experience managing farmer’s markets, working with a variety of artisan food producers, in restaurants, consulting, business management and organizations promoting urban food sustainability, local food economies and seasonality. She has a special affinity for traditional food preparations and loves teaching them as well as introducing people to the nostalgic simplicity of whole foods. This CSK is the fourth of its kind in the country.  (Oh, and, she also runs the whole sha-bang)