Phoebe Cole-Smith is a farmer-chef who operates Dirt Road Farm in Weston, Connecticut, with her husband Mike Smith. She is the chef behind PICNIC which hosts farm-to-table events and private culinary experiences. Phoebe's love of farming was kindled at her family’s farm in Illinois, stoked at The Putney School in Putney,Vermont, and continues to be fueled at Dirt Road Farm. Her affinity for cooking began in childhood with appreciation for her mother’s hearty, seasonal fare. Her palate was cultivated through years of restaurant work (both front and back of house) and on her travels throughout the States and abroad, especially through exposure to the high/low dining she experienced living in New York City while working in book publishing and commercial film. Her formal training at The French Culinary Institute in NYC led to an internship at the restaurant Blue Hill at Stone Barns Center for Food and Agriculture. Phoebe is on the Board of the Fairfield County Farm Bureau, a long-time supporter of The Connecticut Farmland Trust, a member of CT NOFA, Chefs Collaborative, the Backyard Beekeepers Association and a past member of the Town of Weston CT Select Committee for Sustainability. Her children, Sophie Cole and Walker Cole, both live and work in film in Los Angeles, California.