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Where I work: Saronn Pov 

Bringing local ingredients and Cambodian flavours to farmers’ market goers, Saronn’s Kitchen aims for next-level eats.

click to enlarge Saronn Pov makin' magic - PHOTO BY JORDAN BLACKBURN
  • Saronn Pov makin' magic
  • Photo by Jordan Blackburn

WHO SHE IS

Saronn Pov moved Saronn's Kitchen to Halifax from Toronto a few years ago after experiencing the richness of Nova Scotia's seasonal produce and the growing local food and vegan movements. Her nutritious, flavourful recipes are inspired by her mother's traditional Cambodian kitchen: "No appliances, no measurements. She did everything by hand. I learned by feeling, by touch, texture and taste. I was lucky that my parents were farmers before moving to Canada and it gave me a true appreciation for food."

WHAT SHE DOES

Pov's curries, salad rolls, peanut sauces, kimchi and soups are spiritually healing. She uses the best local ingredients to create southeast Asian flavours. An advocate for farming, Pov sources from Nutsmith in Windsor and other local families. Her to-go dishes are inspired by flavour and infused with passion. "It's all love. When I cook, I'm in the happiest state and you can feel that in the food," she says.

WHERE SHE DOES IT

Saronn's Kitchen offers fresh curry, salad rolls and more every Saturday at the Brewery Market (1496 Lower Water Street) and on different days of the week at other Nova Scotian markets. "I love to be able to connect with different communities and be inspired by new ingredients and what's available," she says. Her salt-free sauces, rolls and more are also at Natures Cove Local Health Food (364 Bedford Highway).

WHAT'S NEXT

Pov's menu is always expanding and changing. "Whatever catches my attention," she says. "I see bright purple eggplants, pork belly, free-range chicken and wonder, how I can celebrate this gift?" Pov is a foodie and a dreamer, and she plans to open a restaurant in Halifax soon while expanding to other markets and locally sourced stores. Someday, she hopes to own a farm-to-table business: "I want to take my food to the next level, and also continue to celebrate the local movement because it's so beautiful here and we can see that there's a collective desire to have a strong, connected local communities, and food does that."

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Vol 24, No 27
December 1, 2016

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