Creative Food Activist and Teacher; Chair of Slow Food Prescott
Chef Molly Beverly is Prescott, Arizona’s creative food activist and teacher. As Prescott College Food Service Director-Chef for 9 years, she built the food service into a showcase of sustainable, educational, and tasty food. Molly has taught cooking since 1976 to adults and children at Prescott and Yavapai Colleges, most recently Edible and Delicious Science for Kids. She is a regular writer for Edible Phoenix and she operates a small organic farm and catering business. As Chair of Slow Food Prescott, she champions school gardens and sustainable food education.