Bobbie A. Dash

Local-food advocate and whole-food chef Bobbie Dash has overseen the Reese Hackman kitchen since 2008.

Get To Know

Something I get excited about:
Seasonal fruits and vegetables, especially berries in the spring; tomatoes, peppers and corn in the summer; apples, pumpkins and maple syrup in the fall.

What Reese Hackman loves to eat:
Anything in a tortilla!

My obsession:
Gardens. I have a lot of them, including a new raised bed of dahlias that are beautiful in the summer.

If I’m not cooking, I might be:
Cycling with Penns Valley Pedals and Pints, the club started by my husband, Roy, that draws about 65 cyclists a week for 20-mile rides.

Bucket list destination:
The American Southwest – the Grand Canyon, Moab, the Arches, Zion, and the Georgia O’Keeffe Home and Studio.

Workplace win:
Introducing the staff to new ethnic foods like chicken shawarma, falafel with tzatziki in pita, and roasted Indian cauliflower.


Institute of Integrative Nutrition, 2007

Bachelor of Secondary Education/English, Lock Haven University, 1993

Contact Info