Sarah Glen is a self-taught artisan cook. She owned a vegan baker and CSI farm cooperative in Stony Plain, Alberta. As a teenager, she was diagnosed with celiac. Finding gluten-free bread, crackers, and pasta was difficult twenty years ago, and most commercial baked goods had the mouth feel and taste of toasted cardboard. Thank goodness today, the world of GF can be just as tasty as their wheaty counterparts.

 

After a few years of pandemic purgatory and not feeling accomplished in the corporate rat race, she decided to take the plunge and moved closer to her mom in the Okanagan. Her kids were both in high school and of working age. When she arrived and everyone could get a full-time job, she decided to buy a food truck. The idea was to use fresh local ingredients. From bakers, butchers, and farms. Farm to table in every sense of the phrase.

 

When she and the boys first moved here, she was burning the candle at both ends, working as a prep cook in a high-end winery, working as an esthetician, and setting up a new life in a new province. Working in the service industry in the high-end market gives a single mother perspective afforded to someone on the bottom of the economic ladder. However, she found a financier who believed in this crazy vision of hers and began working tirelessly starting in July 2022. Charcuterie in wine country makes sense.

 

Sarah believes that your example, not your opinion, changes the world. That slow food served fast is a great business motto. She firmly believes in community and family and that a great meal can fix a bad day. Food is her love language.