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Community Highlights: Meet Sarah Fisher of Good Strangers

Today we’d like to introduce you to Sarah Fisher.

Hi Sarah, so excited to have you with us today. What can you tell us about your story?
I’ve worked in the Austin hospitality scene for 15 years and had the pleasure of learning from the visionaries behind some of her most beloved institutions…Homeslice Pizza, Moonshine, Hopdoddy, Hotel San Jose to name a few. When I moved out to Taylor, I wanted to open something that would become a destination as much as a hometown icon, and that’s a tricky proposition as the new kid on the block. You want to celebrate the history, be a good neighbor to existing mom n pops and also carve your niche. Radical compassion and a collaborative spirit are what drive us, so we offer a platform for other growing food professionals, host pop-ups and vendor fairs, support local musicians and artists—all people that share our philosophy of being kind to the stranger.

I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
COVID and then SNOW-VID have been big knocks to our operations. Vendor shortages, restrictions and mandates, consumer anxiety and of course leaner pocketbooks. It’s been hard, but we’ve also gotten really creative and tried to have fun within the limitations.

As you know, we’re big fans of Good Strangers. For our readers who might not be as familiar what can you tell them about the brand?
Good Strangers is a cafe in Taylor, Texas named for the Greek word for hospitality—philoxenia. It loosely translates to “friend of the stranger” or “love of strangers”. I’ve studied and traveled intensively in Greece and fell in love with this cultural philosophy. We serve locally roasted coffee from Tin Roof and handmade add ins like real vanilla, caramel, and chocolate ganache from our friends down the road at Srsly Chocolate. We serve pastries that are inspired by Mediterranean flavors and offer a deli case of healthy, fresh, grab and go items like tabouli, North African cous cous, feta, olives, falafel, Spanish omelet, spanakopita…a rotating lineup of our favorites from all over the region. We’re a funny little oasis in a sea of burgers and barbeque, but I like to think the novelty and irreverent creativity of our food makes it unintimidating for first-timers. It’s all made fresh in house and we never use any chemical flavors or colors or anything that contains ingredients you can’t pronounce. I’m really proud of that fact. It’s tempting to cut corners in these hard times, but we just won’t do it. We endeavor to always be good friends and even better strangers.

Who else deserves credit in your story?
We have amazing partners in Flake Bakery and Larder, Tin Roof Coffee, and Srsly Chocolate. We also have some incredible fans in Texas Beer Co, Western Darlin, Black Sparrow Music Parlor, Spooky Juke, Hola Aloha and Chef Justin Huffman…folks who are always down to collaborate on block parties and events. And then there’s the team. Everyone is a creative powerhouse and we wouldn’t be standing without them.

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