Kathleen Blake always knew she wanted to farm and cook, but when she was growing up in Iowa, her parents told her that she would be better off marrying a farmer than being one. Today, many years after a move to California that changed her life (“I had never seen arugula before!”, she told me), Blake owns and runs The Rusty Spoon in Orlando, Florida, a restaurant focused on local and sustainable cooking.
Read the whole story at The Guardian
