Gracie Schatz

Gracie Schatz has been in the food industry for over a decade. In her career, Gracie has worked in a variety of places: as a baker and private chef in Eugene, OR, farming and cooking in Italy, raising pigs in the Sierra Foothills, butchering at the Fatted Calf in San Francisco, managing Avedano’s in Bernal Heights, and cooking at Bay Area restaurants Molina and Cala and her own pop-up restaurant, Bread and Bones Supper. Today, Gracie lives in Eugene, Oregon where she has started Marigold Cooking Collective, inspired by her time teaching at 18 Reasons. Gracie's specialties include animal butchery and cookery, Jewish and Eastern European cuisines.

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