Lauren Sankovitch proves that unlikely combinations, in careers and kitchens, can be delicious.
Lauren Sankovitch is the embodiment of a modern Renaissance woman. Her career is as layered and fascinating as her geological studies as a graduate student in the Department of Geological Sciences and Engineering at the University of Nevada, Reno. This is complemented by her work as a comic book editor, which includes contributions to Marvel Entertainment and Run: Book One, the graphic novel written by late congressman and civil rights activist John Lewis.
If you look closely at her career trajectory, you’ll see a theme emerge: her passion for social justice. This not only is an important element of her work, but also it shapes the way she engages with food, from cooking to eating, right down to shopping for ingredients. Sankovitch is committed to socially conscious practices as much as possible, and some of her top recommendations for buying food in Reno are locally owned efforts: WinCo, a majority employee-owned grocery store; area farmers’ markets; and Reno’s House of Bread, for example.
When she’s asked about her favorite foods, her eyes light up: “Korean food,” she says.
Sankovitch is quick to point out that beyond this cuisine’s amazing mix of flavors, there also is an underlying sense of community in how it is prepared.
“I love all of the side dishes, and the care that goes into it,” she says, and proceeds to list a number of dishes in her regular meal rotation that are enhanced by simply adding kimchi.
She presents its main ingredient to me as she prepares to make kimchi. “This alien-looking thing is kohlrabi,” she says. “Maybe not many people have heard of it, but I wanted to share a recipe that showcases some local produce and is super easy to make.”
Kohlrabi, as I now know, can be pickled and is perfect for sharing with friends, enjoying as a snack, or adding to salads.
The Story Begins
Sankovitch’s journey began deep in the Ozarks of Missouri, where she grew up canoeing the Current River with her family and tucking in at the community fish fry. She attended the University of Pennsylvania, where she earned a bachelor of arts degree in anthropology and theater before starting her first job in academic publishing at Penn Museum. This would turn out to be the first step in a long career in publishing and storytelling, which included a nearly seven-year stint at Marvel Entertainment. There she edited various graphic novel titles you might recognize, such as installments in The Avengers, Captain America, and The Fantastic Four series.
At the time, Sankovitch was based in New York. Seeking a change of scene and pace, she stepped out of her comfort zone and embraced a new role in television development in Los Angeles. Eventually, she moved to Portland, Ore., where she continued her editorial career with Milkfed Criminal Masterminds Inc. — a smaller, but equally mighty team led by Kelly Sue DeConnick and Matt Fraction, both Eisner Award-winning comic and television writers.
At this point, one might wonder how a career in geology fits into the picture. It was in Portland where her love of the outdoors — camping, rock climbing, and mountaineering — was reignited. While leading hikes for mountaineering organization Mazamas, she shared her passion for geology. Her storytelling and knowledge proved highly engaging, attracting so many participants she had to cap sign-ups to maintain quality experiences.
Her thirst for even more geological knowledge led her back to academia, and she earned a second bachelor’s degree in geology at Oregon State University. Yet, her passion for storytelling never disappeared. She remained involved in editorial work, notably editing Run: Book One, by Lewis and Andrew Aydin about Lewis’ early civil rights efforts.
“The fact that he got to read the [finished] book before he passed was really meaningful for me,” she reflects.
Captivated by the geology and community of the Reno area, Sankovitch was drawn to UNR to pursue her master’s degree. Her goals have never been clearer.
“I want to leverage my storytelling skills to make science more approachable, accessible, and fun,” she says. “I want to contribute to presenting science in a way that isn’t intimidating or full of jargon.”
It’s a reminder of the limitless possibilities that await when we dare to explore them. Perhaps Sankovitch is truly a real-life superhero in her own right.
Pickled Kohlrabi
(courtesy of Tap Root Farm, used with permission from Taprootfarmpa.com. Makes 2, 1-pint jars)
½ cup white vinegar
1½ cups water
1½ teaspoons salt
About 5 small kohlrabi, peeled and sliced to about ⅛- to ¼-inch thick
½ teaspoon whole fennel seeds
½ teaspoon whole peppercorns
1 to 2 lemon peels
½ teaspoon dried rosemary
½ teaspoon coriander
1 to 2 orange peels
In a small pot, bring water, vinegar, and salt to a simmer over medium heat. Have two clean pint jars ready. In one jar, place fennel seeds, peppercorns, and lemon peels. In the other pint jar, place dried rosemary, coriander, and orange peels. Then stack up the kohlrabi slices in both jars until they almost reach the top. Once water-vinegar mixture has simmered, pour into both jars to fully cover kohlrabi, seal tightly with lids, and allow to cool to room temperature before putting in the refrigerator. Let sit for 24 hours before eating.
