February 13, 2016

About Us


The tal­ents of four unique artists shine through each and every page of this cook­book. It’s a cel­e­bra­tion of earth art in each dis­ci­pline.  Joanne Neft, author, The Art of Real Food.


Cook­ing with fresh pro­duce from local farm­ers mar­ket lets me trans­form an ordi­nary meal into some­thing beau­ti­ful, deli­cious and healthy. I chal­lenge every­one to shop locally and buy what’s in sea­son; I guar­an­tee you’ll feel bet­ter.  Laura Kenny, chef, The Art of Real Food.


Joanne Neft’s ideas con­nect peo­ple with things that enrich their lives. Not only does The Art of Real Food bring whole­some food to your table, it pro­motes cre­ativ­ity, con­nects you to the source of your food, and sup­ports com­mu­nity and envi­ron­ment. I can­not think of time bet­ter spent than pho­tograph­ing this project. Keith Sut­ter, pho­tog­ra­pher, Keith Sut­ter pho­tog­ra­phy.


Ceram­ics and agri­cul­ture share a con­nec­tion that’s lasted more than 10,000 years. As I begin my 25th year work­ing in clay, it’d be dif­fi­cult to think of a more mean­ing­ful way to cel­e­brate our human need for both food and expres­sion than cre­at­ing work for The Art of Real Food project. Anthony Maki Gill, sculp­tor.


My grat­i­tude and appre­ci­a­tion go to the farm­ers who let me wan­der their fields. They gen­er­ously shared their pro­duce at its peak in the dirt, on the tree or in the fields, which made this project pos­si­ble. Paula Amer­ine, illus­tra­tor.