Alright – so today we’ve got the honor of introducing you to Sarah Owens. We think you’ll enjoy our conversation, we’ve shared it below.

Sarah, looking forward to hearing all of your stories today. Are you happier as a creative? Do you sometimes think about what it would be like to just have a regular job? Can you talk to us about how you think through these emotions?

As a freelance creative, there is pressure to continually produce new and exciting work but like any relationship, it is important to recognize there will be cycles of growth combined with periods of rest. It is so important to create pockets of space and time where the mind and body can take breaks from productivity. Without this, the risk of burnout is too great and can lead to compromising one’s values as relief from the hustle and grind. There have definitely been periods of my career when I’ve longed for a reliable paycheck or to be told what to do rather than make all of the hard decisions. But I’ve learned how to better work with my creative cycles to prevent burnout. This, coupled with an ability to make decisions from a place of trusting myself rather than a pursuit of perfectionist ideals, has allowed me to forgive myself when I don’t always get it ‘right’.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

My professional training and teaching experiences include ceramics, horticulture, baking, and writing, all of which intersect with the natural world. When working with culinary students, my aim is to lead people to their own solutions through an understanding of technique and ingredients rather than teach from a rigid set of rules. This isn’t the easiest experience for some people, as it requires presence, trust in oneself, and a focus on the process rather than results. When working with clients who seek recipe development or project management, however, my approach is much more specific with quantifiable deliverables that are in alignment with their goals and my values. These values include creating more sustainable small-scale agriculture systems and strengthening community through food.

Is there mission driving your creative journey?

Food is an occasion for sharing. It holds the power to initiate significant social and economic change, and I believe our participation in its systems matters. Whether for daily sustenance or an extravagant commemorative meal, eating is a powerful act that bridges the land, its stewards, the cook, and the diner together to preserve their legacy and honor cultural identity.

In an era of globalization, I seek to bring awareness to ancient ingredients, traditional preparations, and sustainable farming practices in the context of modern expression and enjoyment. My workshops are led, and my cookbooks are written with a commitment to the cyclical nature of the seasons and the rituals created around farming, feasting, baking, and celebratory life events. I wish to acknowledge our similarities and differences through these rituals and pay tribute to the collective human spirit that continues to practice and uphold togetherness through food.

What can society do to ensure an environment that’s helpful to artists and creatives?

Hire creative people to find creative solutions! While there is a time and place for generative AI, the sensitivity and experience of real humans offer nuanced solutions with context awareness that current technologies just can’t achieve.

Contact Info:

• Website: www.ritualfinefoods.com
• Instagram: @sarah_c_owens
• Other: https://www.patreon.com/sarahowens

Image Credits
Cover photo, banana bread, and bread collage by Ngoc Minh Ngo