Sage's Larder
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Finding Healing & Pleasure Through Food

 

Sage’s Larder was born of a desire to change my relationship to and enjoy food in a deeper way, to recreate those joys by learning how from the inside out. Everyone has the power to change their world and change their health through growing, cooking and eating. I believe in empowering people to make that change.

 

Holistic Wellness Coach, Herbalist, & Facilitator 

As an herbalist and holistic health coach, I work one on one to help people find their connection to their food, their health and their full life. I have studied at the Institute of Integrative Nutrition to become a Health Coach who acts as a supportive mentor and wellness advocate working with clients to help them feel their best through food and lifestyle changes. I have also studied herbalism at the Florida School of Holistic Health and The Herbal Academy. 

As an event organizer and facilitator, I have coordinated conferences, events and workshops for political organizing, public policy, food and health education. Bringing people together through the common language of food, organizing local projects, and doing international and national advocacy. Working with leaders to connect, share ideas, build relationships, problem-solve, and strengthen their leadership skills.

 

Larder

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Deeper Roots

Jovan Sage, creator of Sage's Larder, is also the resident pickler/fermentator/jam-maker/herbalist and owner at The Farmer and The Larder


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. She got to touch, see and taste food from all over the world and from local farms. It was there that I discovered the intoxicating allure of international spices – curries, fenugreek, cumin, paprika, peppers, ginger & turmeric. This foundation has shaped my palate and spice cabinet. 

I have spent 15 years working with local, national and international non-profit organizations and spending the last 5 years focusing on sustainability, food and agriculture -- including working as a food retail consultant and Network Engagement Director for Slow Food USA in New York City. 

Everyday I work to bring these experiences together.