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Suzanne Podhaizer |
When Suzanne founded Salt four years ago, she was an experienced home cook and recipe developer. At the newly opened restaurant, she played the role of menu creator and front-of-the-house manager. Since then, she has learned to be the one behind the stove, and in addition, grows vegetables for the restaurant, farms geese with her partner, and is a member of a pizza cooperative that operates wood-fired ovens at farmers markets and catering events.
Pre-Salt, Suzanne was the food editor of Seven Days newspaper. In 2008, her food writing won first prize among more than 250 smaller newspapers in the Association for Alternative Newsweeklies annual AltWeekly awards. She has a self-designed degree in Food Studies from the University of Vermont, and worked at two gourmet food stores in Burlington, as well as at a cookware shop and tea room.
In the new incarnation of Salt, Suzanne is the chef and primary consultant. As a cook, chef, farmer and writer, she is uniquely positioned to help those in all parts of the food system with their culinary quandaries.
Elizabeth Podhaizer
Elizabeth recently completed a P.h.D. in Pharmacology & Toxicology, but is currently pursuing her interest in "farm ecology," rather than "pharmacology." Next year, she will take the lead in growing some unusual heirloom fruits and vegetables for Salt's weekend dinners, and will also write grants with an aim towards developing resources that support and encourage better communication between farmers and chefs
Her scientific acumen crosses over into the kitchen, too: she is excellent at baking, which requires an interest in precision and measurement. She will be creating the pastries for Salt's menus, and will help with general cooking tasks, too.
Also a fine photographer, Elizabeth will enhance Salt's social-media presence by posting hunger-inducing pictures Instagram and other social media sites.
Pre-Salt, Suzanne was the food editor of Seven Days newspaper. In 2008, her food writing won first prize among more than 250 smaller newspapers in the Association for Alternative Newsweeklies annual AltWeekly awards. She has a self-designed degree in Food Studies from the University of Vermont, and worked at two gourmet food stores in Burlington, as well as at a cookware shop and tea room.
In the new incarnation of Salt, Suzanne is the chef and primary consultant. As a cook, chef, farmer and writer, she is uniquely positioned to help those in all parts of the food system with their culinary quandaries.
Elizabeth Podhaizer
Elizabeth recently completed a P.h.D. in Pharmacology & Toxicology, but is currently pursuing her interest in "farm ecology," rather than "pharmacology." Next year, she will take the lead in growing some unusual heirloom fruits and vegetables for Salt's weekend dinners, and will also write grants with an aim towards developing resources that support and encourage better communication between farmers and chefs
Her scientific acumen crosses over into the kitchen, too: she is excellent at baking, which requires an interest in precision and measurement. She will be creating the pastries for Salt's menus, and will help with general cooking tasks, too.
Also a fine photographer, Elizabeth will enhance Salt's social-media presence by posting hunger-inducing pictures Instagram and other social media sites.
