For 16 years, Sarah Glover has made a career as a chef in Tasmania, Sydney and New York. These days she is rarely found in a kitchen—the outdoors is where she applies her trade now. Her work has been published through her cookbook, "Wild Adventure," and featured in Cherry Bomb, New York Times, and Delicious Magazine.
I grew up in Tasmania, which is a small island off the coast of Australia, and my forefathers were all farmers so I’ve always grown up with an appreciation for cultivating and growing your own food. And while everyone might not have the ability to have a farm or grow their own food, I think it’s important to recognize that food is culture. The soil, the terrain, the climate, the water, even how something is grown and the techniques used—all of these things affect food. And having this understanding gives you a greater appreciation and greater respect for what you’re eating and what had to happen in order to make it to your plate.