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Sara B. Franklin considers herself a storyteller and cook foremost … and then all the rest. She's farmed and worked as a writer, researcher, policy advocate, educator and baker in Massachusetts and New York. A graduate of the Salt Institute for Documentary Studies, she's currently in the Food Studies doctoral program at New York University where she considers the role of of storytelling, oral history, spirituality and memory in the ways we produce, consume, and create ritual around food. She is based in Brooklyn, New York, working on her first cookbook -- an exploration of the foundations of Brazilian cuisine with Rio de Janeiro-based Teresa Corção.

 

 

D.O.M. chef Alex Atala with fellow Brazilian chef Teresa Corção of O Navegador in Rio de Janeiro. Credit: Sara Franklin

It's rare these days to pick up a cookbook and peek into an entirely different world. A new language; new colors and shapes; sensations

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These heirloom tomatoes purchased at a farmers market are meant to be eaten raw, not used for sauces. Credit: Sara Franklin

It's mid-August, and my local farmers markets here in New York City are bursting at the seams, groaning under the weight of sweet corn,

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Salt Water Farm. Credit: Annemarie Ahearn

"Let me just finish up what I'm doing, and then I'm going to step outside and talk to you. Give me 30 seconds." I

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VEGGI Farmers' Cooperative founder Daniel Nguyen in fields at the farm. Credit: Sara Franklin

Daniel Nguyen is not your average farmer, and VEGGI Farmers' Cooperative in eastern New Orleans is not your average farm. At a time when urban

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The Haven's Kitchen staff prepares for a dinner party in the main kitchen. Credit: Sara Franklin

"I grew up thinking that real families were at the kitchen table," Alison Schneider explained to me. We were sipping tea and nibbling at

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Artist and pit master Kiko Guerra tends the slow-cooking cabritos. Credit: Sara Franklin

I'm here in Austin, Texas. The beer's good, the weather is better and the barbecue trumps both. High on quirk and low on fuss,

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A peek from the bar area into the kitchen at Xiao Bao Biscuit. Credit: Sara Franklin

Culinarily inclined as I am, when I began planning a New Year's holiday to Charleston, S.C., I started drawing up my "to-eat" list months

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