Sara Franklin is a writer, oral historian, scholar, avid home cook and gardener. She loves feeding people and being fed.
Over the past decade, Franklin has worked as a full-time farmer, restaurant reviewer, anti-poverty and sustainable agriculture policy advocate, urban agriculture instructor, researcher and professional pie baker.
Her first book, Edna Lewis: At the Table with an American Original is a collection of essays she commissioned and edited on the renowned Southern chef and food writer. She recently finished her PhD in Food Studies at NYU, and teaches courses on food culture and writing at NYU’s Gallatin School of Individualized Study and via the NYU Prison Education Initiative at Wallkill Correctional Facility.
Franklin lives with her husband, chef Chris Bradley (Phoenicia Diner), their twins Cal and Eliza, and a rambunctious Boston terrier in Kingston, New York.
For Franklin, it’s all food, all the time.