Eat

Food is life, am I right? Cooking has always been a passion of mine, I just haven’t always had the best space in which to exercise my interest. After many years of tight shared spaces and dorm rooms, I’m finally in a position to cook often. In this section of Space, Place & Southern Grace, I hope to bring you tons of my favorite eats – at home and out. I’ve never been one to follow a recipe – I very much trust my instincts when it comes to seasoning, cook time, you name it. I’ll *try* to provide as much detail as possible when sharing my cook-at-home meals so that you may recreate them. Don’t be afraid to experiment either! Sometimes accidents in the kitchen lead to the best creations.

Although I’m officially an IT Specialist at work, I also share an appointment with an exciting division of the University of Kentucky called The Food Connection. This organization serves farmers, food producers, students, and consumers by developing solutions and creative strategies for a vibrant, healthy, sustainable food economy in Kentucky.

The Food Connection supports UK’s land-grant mission through three key areas of work: interdisciplinary and innovative instruction, high-impact service and outreach, and cutting edge research on foods and food systems.  Our work aims to enhance student experience through enhancing the on-campus dining experience, and through enriched learning environments that set students well along their professional pathways within food systems and beyond. This place (+ the people with whom I work) constantly challenge me to consider my food choices and food sources, and to engage in local, sustainable food systems. At The Food Connection, I serve as the Communications Coordinator by handling social media, digital outreach, graphic design, web development, photography, and videography. If you spot me at an event, I’ll be the girl behind the camera with a plate not far away 🙂

Mexican food is my all time favorite. I spent several college breaks eating my way coast to coast of the beautiful country and more of Latin America. Currently, I’m loving on avocados, brussel sprouts, balsamic anything, eggs any way and dark chocolate. I adore trying new cuisines, but am often limited due to a challenging list of food allergies. If you have any suggestions regarding how to manage healthy, sustainable eating with severe and obscure allergies and sensitivities, holla at yo girl. Feel free to drop me a comment (and photo!) if you try out any of my creations. Happy eating! XO

Sarah Alexandra Caton

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