Sarah Keeler
School
Marymount Manhattan College
Expertise
Vegan Baking, Culinary Tourism, Tex-Mex Cuisine
- Sarah was raised in San Antonio, TX on a steady diet of breakfast tacos, queso and guacamole.
- After going vegan in 2006, Sarah became obsessed with vegan baking. She was a recipe tester for the 2010 cookbook, "The Vegan Cookie Connoisseur," and has baked thousands more batches of cookies since.
- Sarah currently writes about the evolving craft food and beverage scene of rural western New York state for the regional tourism guide Explore Genesee Valley.
Experience
Sarah started writing about food in 2018, after stints as a small town newspaper reporter, corporate copywriter, and dance journalist. She has ghost written hundreds of articles for major food brands, and contributed features to digital outlets like Insider, Livestrong, and Eat This, Not That. Sarah studied creative writing at Marymount Manhattan College, where she received the Elizabeth Holtze Award for Creative Nonfiction and spent her spare time eating at as many of New York City's vegan restaurants as she could manage.
Education
Sarah has a bachelor's degree in English and Religious Studies from Marymount Manhattan College.
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Stories By Sarah Keeler
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Hummus is available at many supermarkets in a variety of flavors. However, homemade hummus is superior but there are many pitfalls to avoid when making it.
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With so many types of flour at the grocery store it can be baffling to know which one to pick. So, here are 12 common type so flour and how to use them.
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The 1990s saw a boom in pretty rad snacks, some of which were lost to the sands of time. So, take a trip down nostalgia lane with these 14 discontinued snacks.
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Today, there are tons of meat-free burgers to choose from at the supermarket. Here are the top 12 veggie burgers appealing to carnivores and vegetarians alike.
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If your banana bread ended up gummy, tough, or flavorless, you might have fallen prey to some very common mistakes. Here's what to avoid next time you bake.