Author: Sarah Golibart Gorman
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Sarah Golibart Gorman, contributor
Sarah Golibart Gorman is a writer and educator from Harrisonburg, Virginia with one foot sunk in the marsh mud of Virginia’s Eastern Shore and the other planted in the food scene of downtown Harrisonburg. Catch her adventures on Instagram @friendlycityfoodie.
Foodie Q&A: Maria Cooper of Broad Porch Coffee Co
I grew up in a big Italian household. My grandmother, when she moved to America, started working in restaurants because that’s what she knew how to do. I was always around her and my mom when they were cooking. In our family, everything revolves around food—it’s how we connect.
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Foodie Q&A: Ryan Zale of Local Chop & Grill House
I have a lot of Polish ancestry and my grandmothers on both sides were really good cooks. So I ate a lot of Polish dishes – pierogies and sauerkraut and kielbasa have a very, very warm place in my heart. My grandfather had a pretty decent sized garden, so we would work with him and eat out of the garden. When I was a kid, for money, I used to milk cows. Drinking raw milk. Nothing beats that.
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Foodie Q&A: Levi Ryman of Bowl of Good
This month Gorman sat down with Levi Ryman, artist, skater, and the only employee at Bowl of Good with a bowl named in his honor.
Foodie Q&A: Isabelle Vento of Heritage Bakery & Cafe
This month Gorman sat down with Isabelle Vento, co-owner and operator of Heritage Bakery & Cafe, to hear about what inspired Vento to open Heritage 10 years ago, and what keeps her going.
Foodie Q&A: Paul Somers of The Golden Pony
This month Gorman sat down with Paul Somers to hear about how he went from bar manager to owner of The Golden Pony. More than just a restaurant, The Pony is a music venue, bar, nightclub, and home to Outsiders everywhere.
Foodie Q&A: Nicole Marie of Magpie Bakery
Foodie Q&A is a series showcasing the Harrisonburg food community. This month Gorman sat down with Nicole Hostetter to hear about her family restaurant legacy, baker playlist, and how she graduated from Magpie dishwasher to head baker.
Foodie Q&A: Jake McDaniel & Garrett Herring of Local’s Underground
Everything comes from your neighbors. We source almost all ingredients from Rockingham County. Then, food doesn’t have to be shipped around from warehouse to warehouse, there’s less stress on 81, less vehicle emissions. It’s fresher. The produce is not stressed out because it doesn’t have to be refrigerated and shipped and moved and boxed and unboxed and wrapped. You can taste the difference.
One last meal at Boboko
On the morning of Chef Marina Muan’s last day at Boboko, she made a stop at the Harrisonburg Farmers Market. This was not unusual. Muan has long been a champion of the Market, sourcing locally when she can to prepare flavorful Indonesian dishes in Boboko’s kitchen.
