Abadir’s is Sara Cole’s seasonal food project rooted in the storied landscapes of Alabama’s Black Belt. It began as a small pop-up kitchen in Greensboro and continues as an evolving expression of place-based cooking shaped by Southern and North African traditions.

The food is produce-driven and attentive to land, memory, and cultural continuity. Vegetables, grains, herbs, and slow preparations sit at the center, alongside handmade breads, preserved flavors, and spice-forward dishes that reflect Sara’s Egyptian heritage and Southern home — two foodways that meet naturally in abundance, warmth, and shared table traditions.

Abadir’s takes form through pop-up meals, bread and pantry offerings, and occasional drop-off and gathering-style food experiences. These seasonal expressions hold the more public, celebratory side of Sara’s cooking — generous, grounded food made to nourish daily life and communal experience.

Abadir’s remains a foundational thread within Sara’s broader work, alongside her private dining and postpartum nourishment care. At this time, Abadir’s operates from Okra House, little Victorian cottage in downtown Greensboro where Sara built a commercial kitchen and dining space for curated gatherings.

Pop-ups and seasonal offerings appear throughout the year. Stay updated with upcoming events, pop-ups, preorders by following Sara’s social accounts.

ABOUT THE NAME: ABADIR’S

The name is Sara’s way of honoring her family history. Her mother and relatives changed the Abadir family name after moving to the United States. It was one of many steps of cultural assimilation. When naming the project, Abadir was the only option. It was Sara’s way of reclaiming space for herself and her family.