Emily Florentino
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Emily Florentino has been cooking and sharing her plant-based recipes for nearly ten years. A researcher by nature - she earned a Ph.D. in the History of Art from Yale in 2004 - she has accumulated a wealth of knowledge about nutrition and health. The unique flavors of her recipes derive from a childhood in Egypt and travels abroad, time with her extraordinarily talented mother in the kitchen, and a genuine love and appreciation of organic, seasonal food. The simplicity and accessibility of these creations have made them favorites among family and friends - most of whom are adamantly NOT vegan.
Emily lives and cooks endlessly but happily in Essex with her omnivore husband, (mostly) vegetarian daughter, and a sweet cat named for an equally sweet Egyptian dessert, Basbousa. She is currently teaching the Farm to Table for Kids classes at White Gate Farm - a program she began with Pauline Lord in 2015. One day, her website, food blog, and cookbook, Three Green Plates, will be more than wishful thinking.
Emily lives and cooks endlessly but happily in Essex with her omnivore husband, (mostly) vegetarian daughter, and a sweet cat named for an equally sweet Egyptian dessert, Basbousa. She is currently teaching the Farm to Table for Kids classes at White Gate Farm - a program she began with Pauline Lord in 2015. One day, her website, food blog, and cookbook, Three Green Plates, will be more than wishful thinking.
