Previously a geology scholar, April McGreger found her way into the professional kitchen by way of making pastries at Chapel Hill’s Lantern Restaurant. Following several years as pastry chef, April returned to her culinary roots of pickling, preserving and bringing to market seasonal and local farm-driven food under the Farmer’s Daughter Brand. April grew up in a rural Mississippi sweet potato farm family and learned the traditional art of preserving and baking at the elbow of her mother and grandmother. She sells a variety of products at the Carrboro Farmers’ Market, but is most well-known for her baked goods, Southern-style preserves, chutneys, and lacto-fermented vegetables, including real sauerkraut and authentic kimchi and barrel-fermented, deli-style pickles.
Date of interview:
May 15, 2011