Denise O’Brien is a farmer and community organizer from Atlantic, Iowa. She has farmed with her husband, Larry Harris, for 40 years. She maintains sixteen acres of organic fruit and vegetable production incorporating high tunnel production. O’Brien also raises turkeys and chickens for meat and egg production. Denise mentors many women who are the next generation of farmers.
Through farming, Denise has had numerous opportunities to work within the agricultural community working on policy development on the state, national and international level and becoming involved in the community of women in agriculture, organic production, local food systems and conservation issues.
Denise has been involved in her community as well as in the agricultural sector. She is the founder of Women Food and Agriculture Network. O’Brien was a Food and Society Fellow, a W.K. Kellogg funded program from 2001 to 2003. She currently serves on the board of the Pest Action Network and the Sustainable Iowa Land Trust. In 2012 O’Brien completed a year assignment with the United States Department of Agriculture as an Agriculture Adviser in Afghanistan.
3 lg Eggplants, roasted,
1 cup Tahini
2/3 cup lemon juice
2 Tbs. chopped garlic
1 Tbs. cumin
1 ½ t. salt
¼ t. pepper
¼ cup chopped Parsley
In a food processor, pulse eggplant until blended. Add remaining ingredients and process until smooth. Add water, and puree until desired consistency. Adjust seasonings for taste.
*Garnish with Olive Oil, pine nuts and parsley or pomegranate