{the interview series} Sprouted Kitchen

Wednesday, 23 May 2012

A entrevista de hoje vai deixar-vos de água na boca!
Sprouted Kitchen é o delicioso blog de Sara - a cozinheira - e Hugh Forte - o fotógrafo. São receitas apetitosas que apostam em comida saudável, ingredientes locais e sazonais, fotografias atraentes e expressivas... Com um livro a ser lançado em breve, esta é a altura ideal para conversar com Sara e ficar a saber um pouco mais sobre este projecto. Bom apetite!

[Este post pertence à rubrica semanal {the interview series}, onde publico uma nova entrevista todas as quartas-feiras, com artistas e bloggers inspiradores que admiro, de acordo com o espírito handmade e um estilo de vida criativo. Tornem-se fãs no facebook e não percam nada!
Por motivos óbvios de extensão e compreensão do texto, tanto pelos entrevistados como pelos potenciais leitores do resto do mundo, a entrevista segue em inglês.]

The interview today will leave you mouth watering!
Sprouted Kitchen is the delicious blog of Sara - the cook - and Hugh Forte - the photographer. Here you'll find apetizing recipes that bet on healthy food, local and seasonal ingredients, expressive and compelling photographs... With a book to be released soon, this is the perfect time to chat with Sara and get to know a little more about this project. Enjoy!

[This post belongs to the weekly feature {the interview series} where I publish a new interview every wednesday with inspiring artists and bloggers I admire, according to the spirit of handmade and a creative lifestyle. Become a facebook fan and don't miss a bit!]

Sara Forte | Sprouted Kitchen
Dana Point, California, USA

1. Let’s pretend we don’t know each other and I’ve never heard about Sara Forte. Tell us a bit about yourself.
Hard to describe yourself! I’d start with passionate because I really love and really dislike things and make it clear how I feel about them. I adore my husband, family and close friends. I like cooking because I am a natural born caretaker and find that cooking has become a language of love for me. I am hard working, honest, loyal and quirky but self depricating, sensitive and indecisive so the good and the bad balance themselves out ;) I have a number of jobs, but recipe writing and development is where my passion lies. I want people to feed themselves wholesome food, and sharing ideas on how to do that excites me.

2. Sprouted Kitchen is the blog where you share your delicious recipes illustrated by stunning photographs. Tell us how it all began.
It was a gift for my 25th birthday. I was working a fairly boring office job and would tell Hugh about the food blogs I loved, so he built one for me as a gift and we thought it would just be a fun side hobby for us to work on together. It’s grown since then, but is still just as you said, a place to share recipes illustrated by Hugh.

3. When did you first begin to cook and why does it give you so much pleasure?
I first learned in college when I was on my own and wanting to eat healthy and on a budget. I was working on an organic farm and got paid in vegetables, so I figured out how to use them. I made a ton of mistakes, read a lot, watched a good amount of food network and I just learned by doing. It gives me pleasure for a number of reasons. I like controlling what specifically is going into my food so I can keep it as healthful as possible. I love being at a dinner table with people and chatting and sharing stories. I get pleasure from giving it to people if that makes sense. I have a skill that serves people…I think that’s neat.

4. Your husband, Hugh Forte, happens to be the talented photographer behind the camera – can your blog be described as a team work? Tell us about his work as photographer and the challenges of photographing food.
It started as a hobby, but if you know Hugh, when he gets into something, he gets REALLY into it. Photography happened to be one of those things. He got into doing wedding photography to make a living from his amazing skill, and began taking photos of food just as a hobby to help me actually. He has done a number of freelance jobs with food at this point and more work keeps trickling in. I think the challenge (mostly for him, but for me too) is the styling. Both of us are self-taught. He can take photos and I can cook, but we are lacking sometimes in placing everything in the right place. Luckily I cook mostly with a lot of fresh produce, which is particularly photogenic.

5. You describe yourself as a veggie fiend and your recipes translate your concerns for eating healthy and seasonally. Tell us about your choices.
I think eating seasonally tastes better and when trying to eat locally, it’s really your only choice, because you buy what is available near you. I am not a nutritionist, but I care about staying healthy and encouraging that of others. I feel better and look better when my diet is packed with produce, beans, nuts and lean proteins. I don’t hold my choices on anyone else, but my recipes will reflect a pretty healthy, light, lifestyle.

6. What influences you most to cook? What kind of traditional cuisine, which ingredients, books or chefs?
I think of a general flavor and then trickle down. Like let’s say I want something spicy, I’ll likely go more mexican, pull out a bunch of spices to play with, grab whatever vegetables need to be used up soon and go from there. Between all the food blogs, books, magazine and pinterest, there are ideas and photos flying around my head all the time! I like 101cookbooks and Heidi’s Super Natural Cookbook series. I read Food+Wine magazine, Bon Appetit, Clean Eating and others.

7. You’re about to see your first cook book published: The Sprouted Kitchen – a Tastier Take on Whole Foods. This must be exciting! Tell us about it.
It is exciting! We figured it out as we went, we didn’t have a whole lot of direction. This made it super challenging but also will make the end result pretty rewarding. I tried to make it approachable for beginner cooks as well, so nothing is particularly difficult by any means. It’s filled with produce, great party ideas and weeknight dinner. I don’t get to see the printed copy until next month, so that will likely be the most thrilling part for both Hugh and I.

8. Would you describe us the perfect kitchen for you?
Huge space. Big table. Lots of natural light. Wood, white and cement accents everywhere. Big farmhouse sink. Modern decorations. Big vases of fresh flowers. A window out to the veggie garden. Minimal, not cluttered, just super organized overall and of course someone in there cleaning up after me!

9. What do you enjoy the most: to cook sweet or savory recipes?
If I am hungry? Savory. If I am emotional or want to win someone over? Sweet.

10. I know this is a hard one, but: share one favorite recipe with us!
11. What else are you passionate about?
I am passionate about my faith and always wanting to learn more and grow. I am passionate about being good to people and treating them well. Home décor. Fresh flowers. Pilates + Yoga. Ice Cream. Hugs.

12. You live in California, United States - tell us what you love most about this place. Would you like to live anywhere else one day?
I would love to live so many places, but we have a great community here that I would hate to leave. Both of our families are near us, long time friends, a great church etc. When we talk about moving, I know we want to raise our kids here. I enjoy being near the beach, the weather is fabulous, and there are so many neat places within CA that we can drive to. We both really love Seattle, and I would like to live in a city at some point… especially a food focused one. We both lived in Italy for awhile and would like to spend more time there, but I can’t imagine having a family over there.

13. If you could live in any historical era of your choice, what would it be and why?
Meh. Can’t answer this!

14. What advice would you give to someone who would like to learn a bit more about how to become a food writer and photographer?
Read as much and look at as many photos you can get your hands on. Learn from other people, there is no shame in that. You only get better by practicing, so practice! Write and photograph, that is how you’ll get better at writing and photographing.

15. What are your plans for the future? And your most unrealistic dreams?
I’d like to continue writing cookbooks. Teach more classes and maybe unrealistically have a big studio where Hugh could do food photography and workshops, and I could do cooking classes. I don’t think I’d ever want a restaurant, but would love to do private parties like Sunday Suppers does in New York. My hope is for both Hugh and I to do work that we enjoy. To have a couple kids and a house that we can entertain in and be happy.

Now a quick question and answer game so we can find a bit more about you and your tastes!
Tell us one:

book: Bird by Bird, Anne Lammot
music: 90’s love songs
movie: Titanic
color: Red
object: glass bud vases for fresh flowers
animal: small fuzzy dogs
drink: coconut water with lime
food: salads and ice cream
season of the year: spring
travel destination: Florence, Italy
piece of clothing: summer dresses
secret: I have permanently crooked, bent pinky fingers. Which I guess isn’t a very good secret cause you can see them!

Thank you for brighten up our day with all this yummy food, Sara!


  1. i want to taste a piece of every recipe on these fotos :)
    great interview!

    p.s. you should make a giveway with the tart on the top ;P


    1. ahaha, you just gave me a wonderful idea!
      I guess I would cheat and try to be the giveaway winner ;)


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