Sarah DeVan

Sarah is a former researcher and member of the Leadership Council at Silent Spring Institute. She left Silent Spring to pursue her passion for cooking and sustainable agriculture, and has become a recognized farm-to-table chef. After attending culinary school and cooking in restaurants in New York City, France and Spain, she and her husband moved to Maine, where they now run a historic inn. She also teaches cooking classes for children, writes about food and serves on the town Conservation Commission.