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 the forthcoming cookbook Sourdough and emphasizes seasonal, whole foods in her recipes.
Online ArticlesEat Local: Daylily Fritters
Eat Local: Add Gorgeous Edible Flowers to This Salad or Another Favorite Recipe
Eat Local: Spring Pasta with Ramp and Parsley Pesto
Eat Local: Grow Microgreens on Your Windowsill and Use Them in a Delicious Beet Salad Recipe
Hip, Hip, Hooray for Roses
Restoration of the Cranford Rose Garden