Sara formerly interned at The Atlantic and has since interviewed authors about Roe v. Wade, libido, and settling. She graduated from Duke University summa cum laude in 2001, then spent a year in Chile as a Fulbright fellow, researching political theater.
An avid cook, Sara usually travels with a tiny bottle of truffle salt and keeps trying to concoct new combinations of ingredients. She has worked as a papergirl, camp counselor, umpire, and cashier at the Cosmic Cantina, in Durham, North Carolina, where she never got sick of the guacamole.
-
The Cuban Missile Crisis, 50 Years Later
How The Atlantic saw the tensest nuclear showdown of the Cold War
-
Stalking the Wild Morel
Foraging mushrooms has all the sport of hunting but none of the blood. Pride, however, can be wounded. The solution is to savor whatever you find.
-
Last Clucks: The Death of a Chicken
To appreciate your white meat and where it came from, all you need is a bird and a straight razor
-
Seed Catalogs: A Gardener's Muse
In winter, glossy shots of produce are as good as it gets—and what better inspiration for the seasons ahead?
-
Life in the City After Months in the Fields
At the end of the fall harvest, a rookie farmer reflects on how her time in the country changed her.
-
When Corn Tastes Like Mushrooms
Corn smut, a fungus, has an unexpected benefit: a surprisingly good flavor. But not everyone is sold.
-
Fruits and Vegetables Under Siege
Tomato blight made big news this summer, but farmers have plenty of other diseases to worry about.
-
Experimenting With Ice Cream
The author's ice cream maker turns the farm's bounty, from cantaloupe to sweet corn, into dessert.
-
Recipe: Cantaloupe Ice Cream
This recipe works best with a 1.5-quart electric ice-cream maker. Adjust the proportions to your equipment at your own risk!
-
On the Farm, Scaring Away the Bears
Most farm pests can be dealt with using one hand. But one 300-pound forager needs to be handled with care.
-
A Farmer's Dictionary
Want to impress at the farmers' market? Study this cheat sheet of farming terms, and you'll finally understand what makes a tomato "heirloom."
-
Secrets of the Farmers' Market
Now that she works on a farm, the author gets to see the market from a new perspective.
-
Recipe: Beet Ice Cream on Citrus Beet "Soil"
Beets aren't just for salads anymore. This playful dessert even looks fresh from the earth when placed on a citrus-flavored "soil". It was served as a dessert at Cafe Atlantico's Farmers' Market dinner on June 19, 2009.
-
When Rain Falls on Cherry Season
This spring's record rainfall ruined one farm's cherries and threatened its tomatoes and onions.
-
The Joy of Farm-Fresh Cooking
Working on a farm lets the author try vegetables fresh from the ground, then add them to snacks and dishes.
-
Recipe: Lamb-Stuffed Escarole
This dish was modified from a recipe by Ian Knauer in the April 2008 issue of Gourmet.
-
Recipe: Spicy Peanut Sauce
I sauteed snap peas whole, with one package of wild rice tempeh, in a little sesame oil. Then I poured the sauce over them, simmered on low heat for another minute, and served over quinoa.
-
Fresh Food: A New Farmer's Reward
In her second week on the farm, the author tastes the benefits of the hard work that goes into growing food.
-
Getting to Know the Farm
During her first week on the farm, the author marvels at asparagus, peas, and a plant she meets for the first time: the scape. Despite rain, poison ivy, and ticks, she finds herself relishing farm life for the opportunity it gives her to enjoy fresh food and reflect on the puzzles of agriculture.
-
From Cubicle to Farmer's Field
After months of dreaming about corn fields and ruminating on the agricultural skills humans have lost over time, the author decides to abandon her city life for a job on a farm. Here, she describes how the came to the decision--and how her parents reacted when she told them the news.
