Jovan Sage with food in mind

Jovan Sage: with Food in Mind

JOVAN SAGE BRINGS HER EXPERIENCE AND PASSION FOR A MINDFUL CONNECTION TO FOOD TO READERS IN EVERY ISSUE. AN HERBALIST AND WELLNESS COACH, JOVAN HAS HER OWN LINE OF TEAS, BITTERS, KOMBUCHA AND MORE AVAILABLE THROUGH SAGE’S LARDER. SHE IS ALSO THE CO-OWNER AND RESIDENT FOOD ALCHEMIST OF THE FARMER AND THE LARDER IN BRUNSWICK.

I am the creator, herbalist & wellness coach behind Sage’s Larder and resident food alchemist and owner at The Farmer & The Larder in Historic Downtown Brunswick Georgia. My story begins in Kansas City, Missouri with a little bit of New York City in the middle.

As a little kid working in my grandfather’s shop at the City Market, I got to explore the different food stalls, food trucks and farmers stands. Touching, seeing and tasting food from all over the world as well as local farms. It was there that I discovered the intoxicating allure of rich coffees, fresh herbs and international spices and teas – lavenders, mints, curries, fenugreek, cumin, peppers, ginger & turmeric. As an 8 year old, working the counter I learned to count up change, mix essential and fragrance oils, and interact with people from all over the world including Nigeria, India and Middle East. This foundation has shaped my palate, influenced my spice and herbalist cabinet, and sparked my desire to travel.

As it happens, life takes over but you never forget those early memories. I found myself living in New York City, working on social justice issues and caught up in the whirlwind of fast food and street food. I was wanting to change my relationship to and enjoy food in a deeper way, to recreate those childhood market joys. I dove into the world of farmers markets, cookbook collecting, gourmet goods stores, gardening, food preservation and fermentation. I was hungry to learn more about where my food came from and how food evolved over the last 50-100 years. This lead me to lectures, books, building my first rooftop garden and becoming an urban chicken-keeping apprentice.

A nine hour espresso class led to working in a cafe and starting what would become Sage’s Larder - focusing on jams, syrups, teas and breads. I then bridged my social and economic justice experience with food justice and farming advocacy organizations. My work then expanded to becoming a cafe and food retail consultant and then working as Engagement Director for Slow Food USA for two years where I had the opportunity to live the slow food life and travel the world advocating for good, clean and fair food for all. This work would alter the next decade of my life, leading me to meeting my business and life partner and moving to Georgia in 2014 and opening The Farmer & The Larder in 2015.

Our space, The Farmer & The Larder, was created from our love of food and crafting amazing small food-driven events and dinners - before we even had the name we were hosting events together from Brooklyn to Brunswick. The Farmer & The Larder name was born from his farming of his family land, Gilliard Farms, and my good food company, Sage’s Larder, which focuses on bridging healing and pleasure. I’m excited to continue building the world that I want to see that centers around good food and good community right here in Georgia.

Recipe: Cardamom Apple Butter

Yields 5 pints

1/2 teaspoon ground nutmeg

1 cup light brown sugar or sugar in the raw

1/2 teaspoon ground allspice

1 tablespoon ground cardamom

Bring cider up to a boil, reduce by one quarter. Add the quartered apples, cover and simmer for 30—45 minutes until soft. Puree mixture through food mill (medium screen) or sieve. Put puree into pan, adding sugar and spices. Usually, I cook the mixture uncovered and over low heat for an hour or two, stirring occasionally until it thickens. (Another method is to cook in an oven heated to 250 degrees.) Ultimately, it’ll be darker and glossy at the finish.

Apple butter is that taste experience that you never forget as a kid, bringing memories of school trips to the apple orchard -- the sugary, cinnamonfilled apple experience in stark contrast to a Smuckers grape jam. This recipe brings together my taste memories with my love of Indian spices.