Director of Health + Wellness
It was inevitable that Sarah would be called to the wild. Her travels to Asia in her teens and early twenties as a fashion model were a mere excuse to satiate a hunger for life. She wanted to experience food in all its forms and take in the senses of time and place. During her travels, she was captivated by the relationships that defined local food ways, always tracing back to the earth at its root. Sarah arrived in New Jersey and was inspired by the four seasons and their rhythmic effect on nature. She immediately dove into the wild and began exploring the region’s flora and fauna, collecting specimens and identifying them in books on botany, edible plants and mushrooms of the Northeast. These passions drove her to become a self-taught forager.
In the spring of 2013, Sarah moved onto the historic Armstrong Farm nestled deep in the Kittatinny Mountain Valley. The neglected land that was regionally classified as a wetland fen, or peat accumulating wetland, became a playground for experimentation. It was during this period that she began to study permaculture design and natural farming techniques under the influence of experts Bill Mollison and Masanobu Fukoaka. The principles and philosophies that nurture resilience of not just the land, but the habitat and its people were of top priority.
Sarah spent eight years unearthing the concepts of regionally adaptive food systems. She became a food activist in the true sense of activism: grow it yourself and grow it for the land. She is a biological-based experimental grower that focuses on soil health as the foundation of all of her cultivation practices and is a member of the Bionutrient Food Association, an organization that converges soil science, health and nutrition. Living with the land has also taught her to be a true homesteader. She learned how to process and preserve the fruitful harvests season to season by way of fermentation, drying, canning and root cellaring.
Sarah has been wild foraging for Restaurant Latour since 2014. Her list of wild edible ingredients currently exceeds 350 items, all harvested in the Kittatinny Mountains and Ridge and Valley regions of Sussex County. She has built intimate relationships with each habitat and always harvests with sustainability in mind. Upon delivery, she educates the chefs on each specimen, their seasonality, medicinal qualities, native use and how to successfully extract their unique flavor profiles. This relationship building helps define Restaurant Latour’s unique dining experience. She joined Crystal Springs Resort in 2020 and has designed the Resort’s new wellness program.