Food + Earth + Love + Health

I'm Sarah DeLong, teacher, activist, and chef. I've been cooking all my life and focus on creating holistic comfort food touched by my love of history, yoga, travel, and art. I've lived on the Canadian West Coast and across the United States. These locales, and my travels to Europe and the Pacific Rim, have impacted my cooking style and tastes. 

I focus on seasonality, local food, ecosystems, plant medicine, and conscious movement. Food, soul, breath, and health are intimately connected and revolve around how we treat ourselves, others, the earth, and what we consume. I'm known for my never-would-have-guessed-it-was-gluten-free baked goods and have experience cooking for vegan, vegetarian, keto, and paleo diets. When I'm not cooking, I'm involved locally in the public library, LGBTQIA+ teen support, county polls, and community development.

I trained at the Park City Culinary Institute (2019) in Mixology with Alexi Johnson and (2016) in the Culinary Arts with Adam Kreisel (The Globe), Houman Gohary (Good Karma), Rebecca Millican (La Caille), and Greg Neville (Lugano). Prior to that, I was enrolled in classes across the United States, including courses at the Institute of Culinary Education in New York City and the International Culinary Center in California. After culinary school, I worked as a cook and server for Adam Kreisel (Chaia Cucina) at high-end catered events for a year and a half. 

In 2019-2020, I trained under Steffanie Anderson in Ayurveda, pre/post natal, aerial, and trauma yoga with emphasis on anatomy and physiology, energetic systems, and Sanskrit. 

Learn more about my food ideologies here on my blog, browse pictures from my culinary travels, or check out snippets of my newest food experiments. I also maintain recipe and instructional boards on Pinterest