My Name: Sarah Renée. It’s a double name. Like Mary Beth or Emmy Lou. Most people know me as “Sea Cook Sarah Renée”.

This Blog: Salt and dirt. Ocean and earth. Cooking and traveling. Beauty and grit. Part adventure, part food, and a few pinches of personal.

My Story: As a child I was fascinated by maps and books. I spent hours mesmerized by the names of foriegn landscapes and fantasizing about what they could be like based off the stories I’d read. As a teenager my aspirations were to become a sailor; to have a purpose, communtiy, and place as I lived out my imaginings. So when I turned eighteen, I spontaniously bought a one way plane ticket to San Diego, California in an attempt to turn my dreams of sailing and traveling into a reality. The ocean taught me many things, but most importantly I leanred that the world is much larger than I’d ever envisioned, that life never goes as planned, and to always keep an open heart and mind. Since those first months of my early adulthood I have seen and done many things: I’ve been a stunt double in Canada, an au pair in England, an art teacher in Ecuador, an enviromental activist in the Delaware Bay, a professional hippie in the Amazon of Peru, an organic farmer in Washington State, and a vegan chef in Maine. And now? I still continue to travel, to learn, grow, and be inspired.

My Diet: Throughout all my adventures and misadventures, I ate delicious food and taught myself how to cook, finding a whole new passion. As it happens, one thing always leads to another, and in learning how to cook, I’ve learned a lot about myself, my body, and my health and how interconnected it is with the health of the rest of the world. I have been a vegetarian nearly my whole life, due to the fact I had difficulty digesting red meat at a very young age. Despite not having a choice, I’m happy with my diet. I strongly believe that eating a mostly plant-based diet not only benefits the human body, but also the earth we live on. But what I think is more imporant than what I exclude from my meals, is what I include; local, fresh, diversity.