Hear renowned chef Karyn Tomlinson share her experiences with supporting innovative farmers, and the importance of connecting people around the dinner table.

Hailing from Minnesota, Karyn saw at an early age the power of food in connecting people and was eventually drawn to restaurant hospitality. After cooking school at Le Cordon Bleu Paris, a stint as a pastry chef, and a season at Faviken under Magnus Nillson, she found herself on an unlikely career path with an aggressive trajectory. She was the first woman to win a Cochon 555, a national hog butchery competition, and was featured in a documentary called "A Woman's Place." Most recently, she opened a restaurant named Myriel in St. Paul which focuses on authentic hospitality, timeless techniques and a close connection to a small, innovative farming community. Seasonality and natural inspiration is key to its identity. While small, Myriel has garnered widespread attention and has been featured in places such as Esquire, the Washington Post, and the Wall Street Journal.

Photo by Bill Phelps.