Sarah Kantrowitz is a designer working at the intersection of food justice and the built environment. Sarah offers design and strategy for food processing, storage, and distribution infrastructure, particularly physical networks and facilities supporting diversity and decentralization in the food supply chain. In turn, the developement of these shared infrastructures works to support healthful livelihoods for producers, processors, and other supply chain workers and to increase affordable, healthful food access for eaters, woven together in abundant, resilient food systems.

Recent client projects include consulting on design for a cooperative slaughterhouse, a public commercial kitchen, and a community-based produce hub. Current research work includes developing regulatory guidance for small-scale direct-to-consumer delivery logistics, developing methods for business owners to self-monitor microbial life in small processing facilities, and reconsidering food safety regulations for natural building materials, under deeper study of the dynamics of moisture migration and microbial abundance. Current artistic interests include sensors worn close to the body and letting a cheese to spoil in a grotta beneath a waterfall. 
Sarah is a daughter of New York, and is currently based in Massachussets. 

            Master of Architecture
2018    Harvard Graduate School of Design 

            Bachelor of Arts (Linguistics)

2010    Reed College


On a good day, a well-ripened fruit may invite us more fully into our bodies,  into the safety and pleasure of sensory being. the luminous awareness and sublime dissolution. 

This design practice works to reduce human suffering under over-industrialization and climate crisis, drawing us into the relational folds of greater ecological nuance, complexity, and interdependency by helping build nourishing cathedrals of metabolic exhange : food infrastructure networks and facilities that are loving to all the shocking power, tender fragility, and sumptuous diversity of life coursing in and through them.

Values :

(a.) making and eating food is an ecological act, simultaneously intimate and far-ranging
(b.) good food is a human right,
(c.) architecture is a tool to improve lives,
(d.) and craft is a gift of embodied care.

Fancies :

(a.) attunement to senusalities of physical encounter,
(b.) the emotional intelligence of a space,
(c.) the seductions of ecological relationship and metabolic transformation, and
(d.) lovingly-hewn moments of trans-scalar confluence.


"We tend to think of the erotic as an easy, tantalizing sexual arousal. I speak of the erotic as the deepest life force, a force which moves us toward living in a fundamental way."


"Never forget that justice is what love looks like in public."


︎    sarah.e.kantrowitz@gmail.com   
︎    free_lvnch
︎    springtimes_genitalia