Before and while publishing her own books, Sarah hosted a television series on Food Network called Every Day is Saturday, delivering her live full philosophy through the lens of her family and family homestead, featuring cooking, recipes, gardening and entertaining. For almost five years, Sarah was the Food Director at Real Simple magazine, where she helmed a team of five food writers and recipe developers in creating rich multi-platform food content for print, books, web and video. Sarah has spent many years freelancing for the nation’s biggest food brands, editing, writing, producing articles and recipes for brands like The New York Times, Food & Wine, Saveur, Real Simple, Martha Stewart Living, Better Homes and Gardens, TheKitchn, Food52 and Food Network. Before that, Sarah spent 5 years working as a lead recipe developer for Food Network Kitchens and Food Network Magazine. Sarah received her culinary training at the Institute for Culinary Education in New York City, followed by a year cooking in New York City’s top restaurants Cafe Boulud and Savoy, and three separate seasons working in France, first as an apprentice, and later as a private chef in a vila in St. Tropez. Sarah received her nutrition education at Institute for Integrative Nutrition, within Columbia University Teacher’s College, where she studied modern and ancient diets from Ayurvedic medicine to Keto and everything in between. Her journalism school education came from University of Missouri School of Journalism, where she graduated Cum Laude, while studying magazine and photo journalism. She spent two years working in editorial and photo roles at Glamour and Oprah magazine, before pursuing culinary school. She is also the recipient of numerous honors and awards: the New York Times Cooking Best Spring Cookbook, Every Day is Saturday; Bon Appetite Best New Cookbooks, Every Day is Saturday; James Beard Award, Best Vegetable Focused and Vegetarian Book nominee, Feast Cookbook; the Julia Child Food Writing Award, Women’s Chefs and Restauranteurs; and the IACP Food Media Award.
