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!
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.
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