Rebecca CourchesneRebecca Courchesne worked in the kitchens of Alice Waters' Cafe Fanny and Oliveto before moving to Frog Hollow Farm in 1995. Five years later, inspired by the abundance of fruit surrounding her, she launched a line of now-famous organic conserves, mamalades, jellies, and chutneys--all made with fruit grown in her own backyard. Read More Read Less