Sarah explores the culture of food, fashion, urban life, environment and the arts with passion and curiosity in her books as well as in her other print and online writing. She has served as editor of three national Canadian magazines, and published hundreds of articles in dozens of periodicals, including Canada's National Post. She has been shortlisted for the National Magazine Awards, the Kenneth R. Wilson Awards for business writing and Taste Canada, the Food Writing Awards.
Besides work for newsstand publications, she has written for numerous trade magazines in areas as diverse as trucking, construction, human resources, mortgage brokerage, condo management and farm machinery. She also carries out research and writing projects for corporate clients, including web content, newsletters, reports, information materials and fundraising packages.
For over a decade, Sarah ran a Toronto-based cross-cultural media relations firm called Cadmus Communications. She currently lectures on writing, arts and culture in the Centre for Arts and Design at Toronto's George Brown College. She spent five years training online writers at Suite101.com, and is available for seminars on these subjects, as well as media relations, cross cultural marketing and related topics.
Sarah holds an MA from the University of Toronto (Ancient Near Eastern Studies), a BA from Concordia University in Montreal (Classical Philology–Honours) and a professional college Diploma in Fine Art from the CÉGEP de Vieux-Montreal.
Sarah in the Washington Post Express
Click to read an article by Nevin Martell about the new wave of pickling.
Click on the cover to order Sarah's latest book directly from the publisher.
Read about the book:
"Let me introduce Sarah – a Torontonian with tons of energy, intellect and a passion for preserving. Her new book, We Sure Can, How Jams and Pickles are Reviving the Lure and Lore of Local Food (Arsenal Pulp Press; $24.95), embraces preserving with a passion." – Elizabeth Baird for the Toronto Sun
"Of course the real test of any cookbook is whether or not a novice can easily follow the instruction without the benefit of someone more experienced by your side. Happily, Ms. Hood does not disappoint. Everything you need to know to successfully make jams, jellies, and pickles can be found in We Sure Can!—right down to listening for the ping of a lid that has properly sealed once you take it out of the hot water processing bath." – Penny Pleasance for New York Journal of Books
"This beautifully photographed book by Sarah B. Hood offers basic canning instructions as well as a motherlode of recipes, from the traditional ('Baba's Dill Pickles') to the trendy ('Carrot Rhubarb Jam with Rosemary'). And it's not just the home cook who can benefit. Bartenders, chefs, even food truck hot dog vendors will find condiment recipes to take their creations to another level." – City Food
"Once you've mastered the principles of preserving, you're only limited by your imagination. To learn the basics, pick up a guide like the terrific new cookbook We Sure Can! It's full of clear, easy-to-follow directions for sterilizing and processing jars, as well as mouth-watering recipes for preserves of all sorts, many of which would be terrific as cocktail ingredients or garnishes." – Joanne Sasvari for The Vancouver Sun
We Sure Can! is also very much a fascinating examination of the power of blogging. While selecting and testing recipes for her book, Hood put some of the recipes on her blog, Toronto Tasting Notes, and then watched for comments as people sussed them out. She also crowd-sourced ideas on Twitter while writing. Hood treasures the way online canners connect with each other, even when a new cookbook is not involved, and she touts the truly excellent quality of the information gleaned through reading food blogs. – Liane Faulder for The Edmonton Journal