Authors

Aaron French spent part of his childhood on an urban homestead in Sacramento, where he raised fruits, vegetables, honey, eggs and meat. He was first called an “Eco-Chef” when he started cooking professionally to work his way through his BS in Ecology at UCSD. Since then he has lived with the Baka pygmies in Cameroon while researching for a MSc in Ecology, had photographs of an endangered Hawaiian bird published by National Geographic, wrote a farm-to-table cookbook, authored an EcoChef newspaper column, and was the founding Chef of an award-winning restaurant group in the East Bay, CA. More recently he studied sustainable business at the UC Berkeley Haas School of Business while raising backyard chickens, a bunny, tortoise, dog and a cat with his family in the East Bay.