Sara Klimek
Food and Dining Writer Based in Rhode Island.
Sara transitioned to plant-based eating in 2018 and enjoys helping others transition to plant-based eating.
When she's not working, she loves experimenting with vegan cookies, brownies, and banana bread in her kitchen and rewatching every season of "The Great British Bake-Off."
An avid home cook, Sara enjoys preparing bread, vegan baked goods, and charcuterie to share with her roommates, parents, and friends.
Experience
Sara has been with Tasting Table since 2002 and aims to help others learn about the ethical, equity, and culinary commitments to a healthy vegan diet. She was the editorial director of Spoon University at the University of Vermont and the managing editor at bSmart Guide. There, Sara focused her writing on intersectional issues in food systems, agriculture, and health/wellness. During her undergraduate years, she also wrote op-eds for local newspapers and published her environmental writing in Headwaters Magazine.
Education
Sara is a graduate student at the University of Arkansas pursuing an M.S. in agricultural extension education. She hopes to use this degree to teach youth about agriculture, food science, and cooking. Sara completed her undergraduate degree in the University of Vermont's environmental program with a major in environmental studies and a double minor in food sciences and food systems and nutrition. Sara focused much of her educational program on food justice and structural inequity within the contemporary food system.
- Westerly, RI, USA
- in/sara-klimek-544b4113b/
Publications
- Tasting Table25 articles
- Chowhound7 articles
Writes Most On
14 Most Important Tools You Need For Making Homemade Pizza7 Jun—ChowhoundWe may receive a commission on purchases made from links. The movies and real-life pizzerias always make pizza making look so easy. It seemingly came second nature to the staff at the local pizza joint I frequented growing up, who were able to toss dough in the air with their eyes closed and always knew exactly when to pull a perfectly cooked pie from the oven. After working professionally in a pizzeria and taking up pizza-making as a hobby, I've come to realize that mastering a good pie is...
13 Bed-And-Breakfast Etiquette Rules Everyone Should Know2 Jun—ChowhoundExperienced travelers know that your accommodations can make or break a trip. While there are countless options for where to stay, none are quite as homey and welcoming as a bed-and-breakfast. Hotels can often feel sterile and corporate, while B&Bs tend to have more character and are typically owned and staffed by hosts who genuinely want their guests to feel at home. B&Bs are also structured more as experiences and packages — complete with complimentary breakfast, special events like wine...
14 Tips For Baking Better Scones26 May—ChowhoundThere are some bakes that are just as easy to make as they look — think chocolate chip cookies and brownies. Others, like croissants and kouign-amann, look difficult for a reason. Then there are scones: While they may look simple, making a good one is surprisingly tricky. Scones, for those unfamiliar with the classic British treat, are dry and biscuit-like pastries commonly enjoyed during afternoon tea. They can be shaped several different ways, including cut into triangles and circles, or...
14 Chocolate Cocktail Garnishes Your Sweet Drinks Deserve22 May—ChowhoundWe may receive a commission on purchases made from links. While you may be familiar with some simple ways to garnish your cocktails, like adding a lemon twist, mint leaf, or spear of cocktail olives, dessert cocktail garnishes may be a little more foreign — particularly those that involve chocolate. Chocolate has a very heavy and dominant flavor. If used incorrectly, it can turn a well-balanced drink into a sugarfest, or completely obliterate the nuanced flavor profiles of the spirits and/or...
10 Unique Fried Toppings To Try On Your Next Burger15 May—ChowhoundThere's no denying that a burger is an incredibly versatile sandwich, and part of that is due to the variety of things you can top it with. For one, you could go the classic American route and top a thick beef patty with sliced red onions, tomato, lettuce, ketchup and mustard. Or, customize your patty with more unique condiments, like pesto, bacon jam, and hummus. In other words, burger toppings can walk the line from light and veggie-forward to greasy and indulgent — the latter of which is...
