Sarah Owens
Sarah Owens received a bachelor of arts with an emphasis in ceramics from Bellarmine University in Louisville, Kentucky and is the owner of BK17 Bakery, an artisan microbakery. After receiving a certificate from the New York Botanical Garden’s School of Professional Horticulture, she spent six years as curator of the historic Cranford Rose Garden and the Rose Arc Pool at Brooklyn Botanic Garden. Prior to joining BBG, Sarah worked at many gardens in the New York City area, including those of the Cooper-Hewitt National Design Museum and the Battery Conservancy. Whether it be clay, soil, or dough, Sarah seems to always have her hands busily working a malleable medium. She is the author of Sourdough winner of the 2015 James Beard Foundation Book Award (Baking and Dessert).
Online Articles
- Restoration of the Cranford Rose Garden
- April Roses?
- Eat Local: Cherry Blossom Panna Cotta
- Eat Local: Quick Pickling Primer for Fruit or Vegetables
- Eat Local: How to Shop for and Prepare Persimmons
- Eat Local: Wild Rocket and Lettuce Soup
- Eat Local: Plum and Almond Torte
- Eat Local: Sprouted Grain Bowl
- Eat Local: Broiled Citrus Salad
- Eat Local: Sourdough Honey Rose Cake
- Eat Local: Green Tomato Shakshuka
- Eat Local: Roasted Red Pepper and Tomato Soup
- Eat Local: Homemade Blueberry Lavender Ice Cream
- Eat Local: Daylily Fritters
- Eat Local: How to Use Edible Flowers
- Eat Local: Spring Pasta with Ramp and Parsley Pesto
- Eat Local: Grow Microgreens on Your Windowsill and Use Them in this Salad
- Rose Hips: Behold the Fruit of the Rose Plant
- Eat Local: Sweet Potato versus Yam—a Primer with a Pie Recipe